Farming of Devonshire. 
481 
G or S quarts of milk is the quantity operated on in each pan, but 
in some dairies 12 quarts are used. In general 8 quarts of milk 
will yield 1 pint of '' scald or clouted cream." 
The butter is quickly made from this cream by working the 
cream in a small tub by means of a stick, and is superior in every 
respect to raw cream butter. In those dairies where much butter 
is sold in barrels, they generally make it with equal quantities of 
raw and scald cream, being the most productive, obtained with the 
least expense, but inferior in quality. By the above process of 
"scalding" milk the butter is very completely removed in the 
cream, consequently the milk which remains is very poor and 
forms inferior cheese. 
Sheep. 
Sheep-farming is not extensively practised in Devonshire, but 
receives most attention in the central and eastern portion of the 
county. The sheep are generally crosses of the Old Bampton 
breed with the Leicester or Cotswold. The degree to which the 
delicate nature of the Leicester may be introduced is regulated by 
the character of the land. Should it be of good quality and well 
sheltered the Leicester may be found nearly pure, but the propor- 
tion decreases as the exposure becomes greater, and is ultimately 
superseded by the Cotswold. The South Downs have been in- 
troduced, but only on some of the best sheep farms. The horned 
Exmoor breed are occasionally met with in the north of the county, 
but they do not possess any advantage over a. judicious mixture of 
the Bampton and Cotswold, or sometimes the Leicester. When 
early lambs are required the Dorset breed are used, but are seldom 
sought after for this purpose, except when reared as house lamb. 
The lambing season commences in the early part of February, 
but with a Dorset flock in October or November. The wether 
hogs are sold fat at eighteen months or two years old, weighing 
from 18 to 22 lbs. per quarter, but some farmers dispose of them 
at this weight when twelve months old. The ewes are sold fat 
when five years old, and average from 26 to 30 lbs. per quarter. 
The weight of a fleece of wool in the yolk is about 8 lbs., but it 
rarely obtains a good price in the market. This results from the 
sheep being shorn without previous washing, which increases the 
weight of the fleece, but the price is proportionably reduced. 
The Oakhampton sheep are general on the borders of Dart- 
moor. They graze during the summer and autumn on the short 
grass with which the moor abounds; are removed to more shel- 
tered spots during the inclement weather of winter, and fed on 
turnips. The wethers are fattened when four or five years old, 
and weigh about 14 or 15 lbs. per quarter. The delicacy of this 
mutton is justly valued by connoisseurs. 
