398 Description of a Feeding House for Cattle.(June,

Mr. Jobnes has lately taken much pains in collecting various breeds of cows to ascertain their respective merits in producing milk and cheese, and has a great show of fine cat- ale in this line; he has corrected an erroneous notion which has generally prevailed, that cheese of particular qualities can only be produced in particular districts, and that good cheese could not be made in Wales; he has proved that at Hafod cheese may be made at will, so nearly resembling the best Parmesan, Stilton, Gloucester, Cheshire, or Lancashire, that the dif- ference cannot be perceived by good judges; and that the whole business consists in various modes of producing it from the same milk. I have added two receipts for making toasting cheese, as practised at Hafod, for the information of your rea= ders, both of which will be found to answer, and are as follows:

Hafod Toasting Cheese.

Take thirty gallons of milk from the cow, if you wish ta colour it, add a small quantity of annotta ground with a little milk upon a tile. Add to your milk as much runnet as will coagulate it: In about an hour’s time it will be fit to take out the whey from it; this is done by pressing the skimmer upon it, and touching it as little with the hand as possible. Press as mueh of the whey from it as you' possibly can, putt under the press, turning it and, changing the cloth twice a day. In four or five days it will be fit to take from the press, then lay it on a smooth stone and rub it well over with salt, do this for three days, and treat it afterwards as other cheese. The vats for these cheeses should not be more than three inches in depth. Five or six holes bored in the sides of all vats isa great improvement.

Another method for making toasting cheeses is by heating the milk, so that it is put warmer than the natural heat toge- ther. When the curd is come and drained from the whey, jt is scalded with whey. It is then pressed in the cheese mould as dry as possible, afterwards broken very fine with the hand, and the dairy woman will then add as much salt as she shal think proper.| It is then put under the press and treated like ‘other cheeses.

The erection which Mr. Johnes has made at Hafod for the feeding of his cattle, seems formed upon a better plan for the purpose than any I have seen elsewhere;| have therefore sent a description and drawing thereof, which 1 have no doubt

will be acceptable to many of your readers, and contribute to promote, what I am very Snxious to do, the interests of agri- culture; a branch of knowledge of infinite importance to this country. At a further period[may probably send you some further particulars respecting the improvements at Hafod. In the mean time,| remain, Sir, your obedient servant,

VIATOR,

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