Archive image from page 295 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 22o DAIHV FARMINC;. gL'olotrical lorniutiiin prevails. 'riirn' can be nn doubt that the properties ieculiar to Cheshire clieese, whether it is made in that or in the adjoin- ing counties, are in a great measure owing to tlie new red sandstone, and to the boulder clay liy which it is accompanied, from which the soil of that part of the country has been derived in the course of ages. Cheshire is also famous on account of its salt deposit
Archive image from page 295 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 22o DAIHV FARMINC;. gL'olotrical lorniutiiin prevails. 'riirn' can be nn doubt that the properties ieculiar to Cheshire clieese, whether it is made in that or in the adjoin- ing counties, are in a great measure owing to tlie new red sandstone, and to the boulder clay liy which it is accompanied, from which the soil of that part of the country has been derived in the course of ages. Cheshire is also famous on account of its salt deposits; no doubt the .saline element counts for something in the agricultural jiroducts of the country. It is sufficiently clear that the soil contains some property or properties which in- fluence the character of the herbage, and that the herljagc gives to the milk produced from it, and to the cheese that is made from the milk, certain fea- tures that can only in part be imitated in other districts and countries. It is beyond the need of argument that a faie old Cheshire is a magnificent lump of excellent food. Of late years, however, Cheshire cheese has lost some of its old and excellent reputation. Whether this is owing to the general use of enished bones and other fertilisers on the dairy pastures of the county, whether the Cheshire dairy- maids have lost their ancient cunning, or whether too much skimming of the milk for butter is done, we know not; but it is the universally-received opinion that the cheese of the county, long famous for its nieati- ness, quality, flavour, fi'-'ness, and size, is as a rule less excellent than it used to be. In the olden times the shape and size of Cheshire cheese were features peculiar to it and to the Cheddar cheese of the period, but the other peculiar properties of the Cheshire were not shared by any other kind of cheese, and are not to this day. So far as shape and size are concerned, the depth is commonly greater than the diameter, and ea
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