53G 
Report on Ckeese-mahing in Derhi/shire. 
be the best beverafje that can be gflven to children, and the fact 
that it is used in our hospitals extensively, with just a dash of 
rum, is sufficient excuse for saying, that those not in hospitals 
would find it thus treated a most pleasant and nourishing 
drink to commence the day with. The enforcement of the 
Adulteration Act has been an enormous boon to the honest milk- 
seller. Consumers know that they get a genuine article, and 
consequently buy it freely ; and it is not now possible to convert 
10 gallons into 15 as was foimerly too often the case. The 
consumption will yearly be greater, and may be considerably 
increased by its use in the making of bread, which it very much 
improves. In many places whey can be advantageously used as a 
substitute, which has been done for some years in my own family. 
Whether milk be sold, or used for cheese, butter, or bread- 
making, it is imperative that the greatest cleanliness be observed 
in its production. The water the cows drink should be pure, 
and their access to ponds containing sewage matter from the yards 
strictly guarded against. The cow-houses and yards should be 
kept as free from manure as possible, as it is surprising how 
soon contamination takes place in milk by impure air. Before the 
milking commences, the udders and teats should be well washed ; 
and where any number of milkers are employed, the cows should 
be carefully stripped by a reliable person at every milking. 
Any report on cheese-making in Derbyshire would be incom- 
plete, were no reference made to the factories established there 
some years since for its manufacture on a wholesale co-operative 
principle. They were fully described in this ' Journal ' by 
Mr. J. C. Morton, in his paper on ' Dairy-farming,' from 
which I have already quoted ; and the depression that has so 
weighed on British agriculture has extended to them, resulting 
in a decrease in their number. An undoubted authority, in 
reply to my inquiries respecting them, says : — " Their success 
has been various ; they have made good, bad, and fine cheese, 
just as farmers are now doing at home, according as they have 
a good or bad maker. With the exception of one or two of 
them, they all sell milk whenever they find it advantageous. 
Fine home-made cheese is preferred ; but there is so little really 
fine, that best American takes its place in many districts." 
The process of cheese-making varies with the different seasons 
of the year, doubtless the one in operation during the summer 
is the most valuable, and I will therefore now give it as seen on the 
" Nothill " farm of the late Mr. W. T. Carrington, where Derby- 
shire cheese has been made for many years. This farm is 
very inconveniently situated, its approach being through fields 
that in wet winter months must be nearly impassable. The 
soil is mostly heavy, and of an inferior description, and although 
drained, yet the past wet seasons have much injured it. The 
