328 On Chesse Making,&c.{May,

degree, particularly with respect to the rye grass, and the land promises never to revert to its former state of poverty. Mr. Peacey, late of Northleach, to whom this country is

‘very much indebted, was the first,[ believe, who pursued this

method of“ making poor land rich,” in this part of the king dom,and which appears to me far more likely to prove of ge- neral utility than the svstem recommended by your earnest Correspondent Wheat« Sheaf.

Hints respecting the above mode of improving barren land cannot be too widely circulated, for we have thousands of acres which might thus be made productive which are now almost useless; and if you can make yourself instrumental in the diffusion of the knowledge of this, you will. lay an addi- tional obligation on the public at large, and on an individual

OXFORDSHIRE FARMER. Say ON CHEESE MAKING,&e, To the Editgr of the Agricultural Magazine, Sir

W AGREE with your Correspondent Verax, in his general principle, as expressed in your Number for January last, page 26, that the quality of cheese is more dependent on the skill of the manufactirer than on the species of food on which the cattle subsist which produces that cheese. And in corro- poration of his opinion,[ can say, that 1 knew, a few years ago, an excellent dairy-woman who had constantly resided in, and had learnt the art of cheese making solely from what she saw in Warwickshire, in which county perhaps as little skill in cheese making and as bad cheese is to be met with as in any part of England, who, when she had changed her situation, and was become a resideat in the county of Gloucester, where this art professedly exists in high perfection, immediately ex- celled in the manufactory of Gloucester cheese as much as she had done in that of the former county. And the same care and patient attention wh'ch enabled her to excel in one dis- trict, would probably have had a similar effect in every other

part of the kingdom.

L allow that every species of cheese which we eat may be made from one and the same kind of milk, or from the same Jand, and in full perfection when a complete knowledge of the diffrent processes is not wanting: but I cannot allow, however, that the quality of cheese is not affected by the quality of the land.“There'we in every dairy district, with which Iam aquainted, certain tracts of Jand which require a much greater degree of skill and care than other portions of

asture want to. make cheese of a good quality trom them, say I know certain: pastures, in different counties, from