572 Typical Farms in Cheshire and North Wales. 
The farms selected on the present occasion are situated in 
North Wales and in the county of Chester. They may be 
divided into the following classes : — 
I. Holdings in mountainous districts (two in number). 
II. Small holdings (two). 
III. Farms devoted principally to the manufacture of dairy 
produce (eight). 
IV. Farms upon which the breeding, feeding, and manage- 
ment of stock and the raising of crops are the essential features 
(two). 
V. Dairy, stock, and crop farm (one). 
A complete list of the occupations visited is given on the 
opposite page. 
The inspection was made from the 5th to the 10th of June, 
1893, inclusive, but, the season being one of exceptional drought, 
the farms were not seen to the best advantage. 
I. No special feature of interest or information is forth- 
coming from the management of the mountain farms, as will be 
seen from a perusal of the system of husbandry pursued. The 
occupiers rely on the resources of their land and on their own 
industry for successful results. Most of the crops are con- 
sumed on the farms, and but little extraneous assistance is 
given by the purchase of foods or fertilisers. The rent is de- 
pendent upon the sales of live stock and of dairy produce. 
II. The two small holdings exemplify different systems of 
management, the farm of Mr. Burrows showing the amount of 
production that can be attained by the intensive system of culti- 
vation pursued, and that of Mr. Edwards the effect of practical 
economical management. 
III. The management of dairy herds, the process of cheese- 
making, and the customs and agreements with respect to the tenure 
of land so far resemble one another on the various dairy farms 
visited in Cheshire, that they will, to avoid needless repetition, 
be best described generally, instead of in detail in connection 
with each holding. The admirable pamphlet by Mr. Joseph 
Rigby on the practice of Cheshire cheese-making, 1 issued under 
the authority of the Dairy Committee of the Royal Agricultural 
Society of England, fully describes the whole of the details, but 
as these particulars may not be available to readers, I will briefly 
recapitulate in his own words the methods of cheese-making 
which were more or less closely followed on the occupations at 
the period when they were visited this year. These are 
respectively styled, “ the Early ” and “ the Medium ” ripening 
pi'ocesses. 
1 The Practice of Cheshire Cheese Mailing. By Joseph Rigby. Published 
at the Society’s House, 12 Hanover Square, London, W. Price 2d. 
