522 
The Farm-Prize Competition, 1884. 
stock kept. For though the cows are turned out to grass by 
the 24th of April, only 75 acres of grass are provided for the 
summer grazing of 50 cows, 4 horses at night, and the young 
calves. The heifer calves are always setoned in the breast 
when from six to eight months old, as a preventive against 
black-leg or quarter-evil, which was the cause of considerable 
loss previous to this treatment. Only one solitary case has 
occurred since. The young cattle are wintered in a well- 
sheltered yard, with a good shelter - shed suitable for the 
purpose, and forming part of the alterations carried out on Mr. 
Nunnerley's entry. Their winter food comprises barley straw, 
cut turnips, and 3 lbs. of linseed-cake daily. In summer they 
depend upon their own resources in a good grass field. The cows 
during winter are tied up in pairs in a well ventilated cowhouse, 
which is well arranged as to mangers, &c. ; but the space, 
6 feet, between the stalls is decidedly narrow for large cows ; 
and, as one of the judges remarked, would have been better if 
6 inches wider. The weaning calves, 13 in number, were a 
thriving, coloury lot. We found them in May in a small 
paddock of excellent grass, close to the homestead, having a 
little skim-milk, with linseed-cake first soaked in water, sliced 
mangolds, meal, &c. On the occasion of our second visit we 
found cheese-making in full swing. A special description of 
sour cheese for the IVIanchester market is made, acidity being 
obtained by adding a small quantity of old (sour milk). Blue 
mould forms rapidly, and this class of cheese can be sold at 
from six to eight weeks old. Delicate and careful manipulation 
is required in the process, but with Mrs. Nunnerley's careful and 
systematic management success is ensured. About one-third of 
the cream from the night's milk is removed. This comparatively 
large proportion is justified by the high condition in which the 
cows are kept. Indeed, it is probable that the cheese would 
not be of such uniform quality, and would be more difficult to 
manipulate, if more cream were retained. The usual price 
obtained is 70^. a cwt. of 121 lbs. In 1882 the price was 66s.; 
in 1883, 706-. 
Accurate accounts are kept, from which the following facts 
as to dairy produce for 1882 and 1883 have been supplied : — 
1882. £ s. 
Cheese from 50 Cows 767 12 
Butter 137 0 
Whey valued at 50s. a 
Cow 125 
Calves sold .. .. 82 
0 
18 
Calves reared, 12 calves 2?. 24 0 0 
22?. 14s. 1(1. per Cow 1136 10 0 
1883. £ 8. d. 
Cheese from 47 Cows 766 2 0 
Butter .. ..■ .. 168 7 4 
Whey valued at 50«. a 
Cow 117 10 0 
Calves sold .. .. 110 0 0 
Calves reared, 15 calves 21. 30 0 0 
25?. 7s 2d. per Cow 1191 19 4 
