172 
Report on Chesldre Dairy -Farming. 
and untidy orig-inal hedges with about 9 miles of straight 
quick fences, which are both uniform and compact. 
Mr. Jackson's farm-buildings have for several years enjoyed 
a well-merited reputation ; they have been beautifully illustrated 
by Mr. Bailey Denton, from whose work * we extract the fol- 
lowing description : — 
" The buildings were erected in the year 1860. Exchisive of house and 
piggeries, the hauLige of materials, the formation of roads, and the making 
of the necessary approaches, they cost 1600^. This sum does not include a 
small portion of old materials used in them. The arrangements were designed 
by the tenant ; Mr. J. Harrison, of Chester, acting as architect. 
" The dairy-cows, 80 in number, occupy the principal building (the cow- 
house), in close proximity with which are the food-chambers, machinery', and 
barn. The cows are placed on each side a central feeding-passage, along 
which the cut food is carried by a truck to the troughs ; while a constanS 
stream of water passes along the two lines of stalls, and furnishes each with an 
ever-fresh supply. The central portion of this large building is higher than 
the two ends, and contains a hayloft, into which hay is brought direct from 
the field, and there stored. Ventilation is gained by an air-shaft, in the 
shape of a central cupola, and by side-openings. 
" There is accommodation for 14 calves, and 12 store-stock in addition to 
the dairy stock. 
" Stabling is provided for 9 working horses, besides which there is a nag 
stable with three stalls, a loose box, and a hospital for cows. 
" The piggeries, which are supplied with whey by means of a pipe-drain 
direct from the dairy, are fitted up for about 50 breeding store and fatting 
l)igs, and are very complete. 
"The machinery consists of a portable steam-engine, Avith a thrashing 
apparatus ; also a small G-inch cylinder fixed steam-engine, which drives a 
chaff-cutter placed in the straw depot, and a root-cutter and cleaner in the 
room below. The latter is supplied by the engine-boy from the adjacent 
store, and the roots, when cut, are taken by elevators and mixed with the 
chaff ; the whole being sprinkled with hot water, or oilcake gruel, as it 
descends to a chamber, the floor of which is perforated in order to allow the 
waste steam from the engine to ascend and sweeten the whole. The cows are 
kept on this steamed food throughout the winter ; as spiring approaches an 
addition of oilcake, bean-meal, and a little chopiped seeds and clover, is made 
to it. 
" The milk, when brought from the cow-house, is collected into two cheese- 
tubs or vats, placed on the kitchen-floor, and capable of containing 240- 
gallons. Eacli tub is provided with a l-inch plug, and a strainer guards th« 
opening through which the whey, when separated from the curd, passes into 
one of four slate cisterns. When all the cream has been removed from the 
whey, a valve is raised, which allows of the escape of the refuse whey into 
any or all of the pig-troughs, a little meal from the corn-flour being added 
to it. The curd, when separated, is passed through the curd-mill. It is theii 
salted, vatted, pressed into the proper cheese shapes, and elevated into the 
checs2 drying-room ; and after four months' detention the cheeses are lowered, 
by the same contrivance, and sent to the London market.f 
* ' The Farm Homesteads of England ' (1864), pp. 70-73. 
t A clieese factory is being fitted up at Tattenliall, in a situation that offers- 
great facilities for water and a supply of milk, promoted in order to test th* 
American improved mode of factory cheese-making (.see next page . 
