Cheshire Cheese. 
119 
grass resembling rushes, called " sniddle," or wheat-straw. The 
floor should be level, otherwise the cheeses will not be kept easily 
in shape ; and should be well washed with hot water and soft soap 
about twice a-year. The temperature of the cheese-room should, 
when attainable, range between GO" and 65°. When this is the 
case, the '■ fust make " will generally be ready for the factor by 
September or October, and the "latter make" by December or 
January ; but in consequence of many rooms being badly situated 
and imperfectly healed, the farmer very often does not get his 
cheese into the market until two or three months after these re- 
spective ])eri()ds. The object gained in having the cheese-room 
about the temperature 1 have named is three-fold : the perfect 
fermentation and ripening of the cheese, the reduction of labour, 
and the quicker return of -projit. 
It is usual in this county to sell the cheese by what is some- 
times termed the long hundred (120 lbs. to the cvvt.), but the 
factors often re([uire 121 lbs. The price varies with the quality 
of the article, the state of the market, and the size of the cheese, 
for large cheeses always sell for more per lb. than smaller ones. 
There is perhaps nothing more diilicult to ascertain than the ave- 
rage price of cheese, inasmuch as both fariher and factor make 
the price a secret. The highest I heard of last season (1843) 
was 7'2s. per cwt. of 120 lbs., or a little more than 7d. per lb. ; the 
lowest would probably be about 405. or 45s.* 
Conclusion. — I am aware that a great deal might still be said 
bearing on this subject. The various defects of cheese, the great 
difference in the flavour, the effects of different pasturage and 
food, and various other matters, might be discussed, but it is 
considered this essay is already too long and tedious. 1 shall 
therefore content myself by giving the following tabular state- 
ment, and the information promised in the Appendix. I cannot, 
however, close my remarks without expressing my admiration 
of the industry, cleanliness, and frugality of the Cheshire dairy- 
maids. Their labours are great indeed ; tlieir cleanlmess not 
to be surpassed ; and to their good management it is, that the 
landlord may often consider himself indebted for the whole of 
his rent. 
* There is a general wish on the part of the farmers to adopt the 
standard weight of 112 lbs., but the factors have hitherto in a great 
measure succeeded in purchasing according to tlie old custom of 120 lbs. 
The law for regulating weiglits and measures has little or no effect in this 
county, as the numerous customs at variance with that law, and still in 
operation, bear testimony. 
