THE MANUFACTURE OF ENGLISH CHEESE.

Temuka Leader, Issue 1382, 22 August 1885, Page 2

THE MANUFACTURE OF ENGLISH CHEESE.

The statement was lately made that the winner of the Royal Agricultural Society’s first prize for the best-managed dairy farm in the counties of Salop, Stafford, and Hereford is accustomed to realise 10J per imperial gallon for his milk—not sold direct, but manufactured at home into cheese and butter. As further particulars have been asked for on this point as to how he manages to do this, they are now briefly supplied from the report,of Mr John Coleman, who, with h|s colleagues— Mr Richard Stratton and Mr George Street—officiated as judges of the farms in question. Mr W. Nunnerly who won the first prize, occupies 187 acres, of which 127 are grass and 60 arable, at Dearnford Hall, Whitchurch, Salop. Ho keeps thereon 50 cows, 136 sheep, and 64 pigs. The report says :— During the winter the cows, although mostly dry, pr, at any rate, not giving much milk, are well fed —viz., long hay or straw, and 561 b of Swedes given whole to the cows, and sliced or fingered for the heifers, with 31 b of mixed cotton and linseed cake. In summer cows in full milk have as much as 61b a day of decorticate 1 cotton cake. This extremely liberal scale of feeding explains the extraordinary amount of stock kept. For though the cows are turned out to grass by April 24tb, only seventy-five acres of grass are piovided for the summer grazing of fifty cows, four horses at night, and the young calves. A special description of sour cheese for the Manchester market is made, acidity being obtained by adding a small quantity of eld (sour) milk. Blue mould forms rapidly, and this class of cheese can be sold at from six to eight weeks old. Delicate and careful manipulation is required in tbs process, but with Mrs Nunnerley’s careful and systematic management success is insured. About one-third of the cream from the night’s milk is removed. This comparatively large proportion is justified by the high condition in which the cows are kept. Indeed, it is probable that the cheese would not bo of such uniform quality, anl

would be more difficult to manipulate if more cream were retained. The usual price obtained is 70s a cwt. of 121!b». In 1881 the price was 66s : in 1883, 705.” In 1883 Mr Nunnerley’e dairy returns

Total, £26 7s 2d per cow, £ll9l 19 4 The judges remark on the above : " The foregoing are remarkable figures, indicating results probably almost unique in the experience of cheesemakers. The actual weight of cheese In 1883 was 36,0741 be, which gives an average per cow of 4cwt. 3qr. 22lbs. Comparing the return of 1883 with that of a milk-selling farm, we must dednet from the total the sum which would be received from calves sold at birth, assumed to be £IOO, and we have £1091 19s 4d, as the amount realised for Mr Nunnerlej’s milk, which works out a fraction over 20d a gallon.

were as follows : — £ 8. d. Cheese from 47 cowb ... 766 2 0 Butter 168 7 4 Whey, valued at 50s a cow 117 10 0 Calves sold 110 0 0 Calves reared, 15 ralyes, £2 30 0