Typical Farms in Cheshire and North Wales. 
595 
a day pasture and a night pasture, which are always grazed. The cows are 
timed to calve as soon after January as possible, and the bull calves born 
before cheese-making are kept on their mothers for a month or six weeks and 
sold fat to the butcher. The 25 heifers selected for retention from the 
earlier-dropped calves are reared on hand, and. well fed until they calve at 
two years and three months old and take their place in the dairy. After 
cheese-making commences the calves are sold at a few days old for low 
prices. The old cows are fattened for butcher. Mr. Fearnall attaches im- 
portance to the male being selected from a good milking herd, and believes 
that early breeding on the part of the heifers promotes and develops their 
milking properties. 
The cheese-making is the great feature on this holding, and is conducted 
under the active superintendence of Mrs. Fearnall, assisted by three dairy- 
maids and helpers. The season commences about the middle of February ; 
the medium-ripening process is pursued, and a beautiful display of cheeses 
varying from 40 to 90 lb. weight each were maturing in the cheese room at 
the date of my inspection. The cheese from this farm realizes high prices, 
and the weight produced per cow exceeded the general estimate given. 
About 20 lb. of whey butter is made per week, and during the winter months 
before cheese-making begins the milk is sold at about 10<i/. per gallon, which 
is a remunerative price. No sheep are kept on the farm. The pigs are a mixed 
breed by a black Berkshire boar ; about 150 are bred and turned off in the 
year, the first lot fat, the second usually as stores. They are fattened on 
whey which is mixed with meal, and in winter the food is steamed. 
Poultry is not a special feature, but the surplus after supplying the house is 
sold. The whole of the land being in pasture, Mr. Fearnall has to purchase 
straw. He does not sell hay, and the amount expended in purchased food 
is about 1,000A per annum. 
The labour bill exceeds 400/. per annum. Three cottages and gardens, 
belonging to the estate, supply regular employees, who are nominated by 
Mr. Fearnall, but rent their cottages direct from the landlord. The hours 
of labour are from 5 a.m. till 6 P.M., and the wages are 15s. per week, with 
cottage and garden rent free. These men help with the milking. One man 
at 21/. wages, and two youths at 16/. and 13/. a year respectively, live and 
hoard in the house, and there are also four female servants kept. Five Irish- 
men work through July and part of August, receiving 15s. per week and one 
quart of milk per day and dinner on Sundays. They also assist in milking. 
Labour has advanced in the past decade at the rate of 2s. per week for 
outdoor labourers, and 4/. per head a year for indoor male and female 
servants. Mr. Fearnall states that profits have diminished, stock having 
made 41. to 51. per head less last year than on the average of the previous 
ten years. The decline in dairy produce had not been so large. 
10. The Farm of Me. John Lea, Stapleforil Hall , Tarvin , Chester . 
This farm is in the parish of Tarvin, 6 miles from Chester. It is between 
50 and 100 feet above the level of the sea, the climate being moderate, and 
the rainfall about 27 inches per annum. It is upon the New Ked Sandstone 
(pebble beds) formation. The soil varies from a sandy loam to a stiff clay 
underlaid with sandstone rock and clay. The meadow land adjoining the 
river is on the peat. The residence is good, and stands back in its own 
pleasure grounds. The kitchen garden and orchards, running at the back 
and eastwards, cover several acres, and the most is made of every available 
space, much fruit being grown. The buildings are extensive, and well 
ax-ranged, as is shown by the plan on p. 597. There is accommodation for 
8 waggon horses, 3 hacks, and 100 cattle, besides two yards for 30 head 
