. Typical Farms in Cheshire and North Wales. 
589 
dairy and conducted by an open trough into the milk vat, thus preventing 
any ingress by the milkers into the dairy. After cheese-making the whey 
stands for two days ; the cream is then skimmed off by hand and churned 
into whey butter. The whey is afterwards carried by a pipe to a cistern in the 
piggeries and pumped therefrom into the pig troughs for pig-feeding. The 
dairy, although adjoining, is distinct from the house. It is fitted with a 
3-horse-power vertical boiler and a 1 i-horse-power engine, which is used for 
churning, and for applying steam for other dairy purposes, and hot water 
for the system of pipes passing through the cheese store or ripening room 
situated above the dairy. 
Messrs. Byrd keep an accurate detailed account of the returns from their 
cows, which shows year by year the aggregate receipts and the average per 
cow for the last 13 years. The average during this period is 18/. 17s. 10</. 
per cow, while the year 1892 has fallen, under the same management, to 
17/. Is. 10c/.; this is attributed principally to the ungenial character of the 
last season. It is estimated that the cows would make about 4 j cwt. of 
cheese per annum. This cheese is of superior character. 
The following are the interesting and instructive details of the returns 
from this herd of dairy cows for the past 13 years : — 
Dairy Produce, 1892, from 104 Cows. 
Average per cow 
Total 
£ 
s. 
(l. 
£ i. 
</. 
£ s. , 
<1. 
475 lb. butter at 11 id. . 
0 4 
4 
22 15 
2 r 
37 calves sold 
30 „ reared 
24 
45 
14 
0 
4) 
0/ 
0 13 
9^ 
69 14 
4 
26,175f galls, of milk sold 
938 
18 
10 
Less freight .... 
31,353 galls, of milk made into 
135 
1 
1 
7 14 
7k 
803 17 
9 
459 cheeses = 12 tons 3 cwt. 
0 qr. 29 lb. (121 lb. to cwt.) 
( = 553^ galls, per cow = 
2 cwt. 1 qr. 22J lb. cheese) . . . 7 12 lj 794 16 9 
Whey 17s. per cow 0 17 0 88 8 0 
Total . . .17 1 10J 1,779 12 0^- 
Average per cow for 
£ 
t. 
</. 
£ 
1 . 
,/. 
£ 
a. 
1892 . . 
. 17 
1 
10£ 
1887 . 
. . 18 
3 
3f 
1883 . 
. . 18 
6 
1891 . . 
. 18 
6 
4 
1886 . 
. . 17 
5 
3f 
1882 . 
. . 20 
8 
102 
1890 . . 
. 19 
18 
3 
1885 . 
. . 17 
14 
32 
1881 . 
. . 19 
3 
14 
1889 . . 
. 17 
19 
10f 
1884 . 
. . 20 
12 
8 
1880 . 
. . 21 
1 
5k 
1888 . . 
. 19 
9 
ll| 
Or an average for the 13 years, 1880 to 1892, of 18/. 17s. 10 d. per cow. 
The bulls now in service are good-looking Shorthorns from milking 
strains, and seem likely to perpetuate the good dairying qualities of the 
herd. The heifer calves are reared on hand and are well done till they are 
one year old. They are then grazed out without artificial food, and are put 
to the bull on July 7 each season, at about 15 to 18 months old, and calve 
down about 2 to ‘2\ years old and take their place in the dairy. 
The flock of ewes are cross-bred Cluns and Sliropshires. They lamb 
down in February and March, and are well fed, receiving about jj lb. of 
linseed cake, crushed oats, and Indian corn per day. The lambs run with 
their mothers, and most of them are sold fat to the butcher in drafts from 
the end of May till July. Some of the ewes are disposed of to the butcher, 
