227 
ON'CATTLE, THE DAIRY, &C. 
cheese is anotto, which is thus used : take a piece of 
Spanish anotto and a bowl of milk, dip the anotto a 
little into it, then take a stone and rub the wet anotto, 
washing it into the bowl, till it becomes of a deep co¬ 
lour, and put it into the cheese tub before you put in 
the runnet or salt, in such quantity as will render the 
whole a pale orange colour, which will increase in co¬ 
lour after the cheese is made. The anotto is perfectly 
harmless, void of taste or smell, and used only to please 
the eye. 
At Brant Hall, Mr. Richard Miller keeps a well ma¬ 
naged dairy: cows, long horned, twenty, or more, re¬ 
gularly milked, and new milk cheese the principal ob¬ 
ject, three tons of which are annually made for sale from 
twenty cows, besides the consumption of a large family, 
which may be reckoned at half a ton more ; and the 
making of butter, and rearing of calves, is also attended 
to ; the cow calves being all reared, and now and then 
a bull calf for stock, but seldom any for oxen: he is 
possessed of a very excellent long horned bull of the 
new Leicester variety. When the cows are drawn, 
from the dairy, they are fatted on the premises, a small 
lot annually, and young ones introduced ; weight, 
when fat, eight to nine score the quarter ; they are fat¬ 
tened on the summer’s grass, but sometimes kept in 
stalls, and fed with hay, turnips, cabbages, or barley 
meal. 
Mr. Carpenter says, some are of opinion that parti¬ 
cular land is necessary to produce good cheese, but 
this is not the case ; cheese of a good quality.may be 
produced from any land that is capable of supporting 
stock in a healthy state, though it must be admitted, 
the better the land the greater will be the yield. 
Dairy cows are here in summer, always fed on the 
summer’s 
i 
