THE DAIRY. 514

oVves, bun, ft of making or using the inferior kind of cheese,

either to vadieridtiel s, or the public; the materials 1S Worked would pay better ia the shape of pork or beef: lere, 15 the have also presumed to question the exclusive ex- hum wel cellence of the soil of Cheshire, Gloucestershire n. Strain and Essex;. little doubting, but that Cheshire ce. len cloth, and Epping butter, of equal quality, might be made less than elsewhere. Land of poor or middling quality, is need any said to be the most proper for the cheese-dairy. eats the The meadows in Cheshire, Iam informed, abound he chum 7 with a tall plant, bearing leaves and a yellow flower, proces which is supposed to be of great advantage to the put the milk: the same plant is aE in the hed! rows, ae in some parts of Kent.

roll The first milk of a cow having newly-calved, vulgarly called beastings, we never use, but for

on the sealfor pigs; and it may be from two, to aera four or five days, before the milk attain a whole- ‘he; some colour. Where the object is butter, the ne suckler, of course, is disposed of as soon as pos- ) art and ee sible. lumps The arrangement of pic-stocx for the dairy, va- ries with situation and custom of the country. The salt be regular buttersdairies, within the reach of the me- ofthe tropolis, make quick returns of fat pigs, perhaps a hard every six weeks, or twomonths.‘the smallest may the top be made entirely with milk, but in general, skim- is goo! milk and barley, or pea-meal, fatten the greater part of the dairy park,‘The dairy-men purchase improve: store-pigs, breeding very few. With respect tothe f cheese partial, or corn-farm dairy, it is more profitable to offen breed, or: store-feed pigs; and the number need the pr have no other limit than this, that the wash be suf- nt ficiently ——————— a