88 
The Farming of Cheshire. 
by extensive landowners, immense sums have been expended in bone- 
manuring and draining, principally on permanent pastures, whereby, in 
many instances, the dairy stock has been doubled in numbers, and conse- 
quently more female servants are needed. For the three years preceding 
June, 1842, as much as 1000/. per annum was expended in these improve- 
ments by tenants here." 
Having now treated of the different heads of inquiry specifically 
noted in the Society's proposal Sot this Essay, I may here observe 
that, with reference to the question as to what improvements and 
alterations have been introduced since 1808 (the date of Dr. 
Holland's publication), those which appear to call for more par- 
ticular notice have either been mentioned in the foregoing re- 
marks, or will be described under the separate divisions of the 
subject upon which I think it desirable to supply some informa- 
tion in the following pages : — 
Cheese. 
Cheshire being a cheese district, some account of the process 
of making this staple article of agricultural produce may reason- 
ably be expected ; but the method generally adopted being the 
same as that pursued at the time of Dr. Holland's publication, 
and of which he gives so full an account, any statement of mine 
would only be a repetition of his narrative. I shall therefore 
merely mention a few improvements which have been introduced 
in the machinery and offices of the dairy. The first process of 
breaking down the curd in the cheese-tub is now generally per- 
formed l3y a breaker or curd-cutter (see drawing No. 3, p. Ill), the 
dairy-maid alone walking round the tub, and pressing the breaker 
slowly through the curd at first, and more rapidly as she proceeds 
w ith her work, until it is reduced to small particles, w hen it sinks 
to the bottom of the tub. This practice supersedes the old mode 
of three women kneeling around the tub, and breaking the curd 
with their fingers. The next improvement is the curd-mill (as 
per drawing No. 3), which is for the purpose of breaking the 
curd after being drained from the whey in the cheese-vat, before 
finally putting it under the press, instead of the old tedious plan 
of again breaking it w ith the hands. The greatest improvement, 
however, yet effected, is by the introduction of a lever-press (as 
per drawing No. 3), which is self-acting, and may be used during 
the process of making. This invention renders unnecessary the 
previous custom of kneeling upon and pressing the cheese with a 
board, or two or three persons thrusting it with their hands, or 
pressing it for a time, before placing it under the heavy stone 
press. The great advantage of this machine consists in its being 
regulated by a small weight on the beam, by which the pressure 
upon the cheese can be increased or diminished at pleasure. It is 
also portable ; and as warmth is very essential during the time of 
