Archive image from page 592 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 FRENCH CHEESES. 519 Onie, lietu'OL'ii ono-lil'tli ami ono-sixtli, and in tho Eui-e scarcely more than onc-tcutli. lu Brittany the permanent grass is even less extensive. ' In Cornwall,' by way of contrast, 'one-third of the whole cultivated area is in permanent grass, in Devonshire the proportion is considerably more, and in Dorsetshire amounts to one-half. In Somersetshire two-thirds of the agricultural land is in permanent grass, but
Archive image from page 592 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 FRENCH CHEESES. 519 Onie, lietu'OL'ii ono-lil'tli ami ono-sixtli, and in tho Eui-e scarcely more than onc-tcutli. lu Brittany the permanent grass is even less extensive. ' In Cornwall,' by way of contrast, 'one-third of the whole cultivated area is in permanent grass, in Devonshire the proportion is considerably more, and in Dorsetshire amounts to one-half. In Somersetshire two-thirds of the agricultural land is in permanent grass, but in Wiltshire nut much more than one-fourth. 'In the treatment of dairy-cows the farmers of each district jjursue the same method; but there priiportion of the lucerne are always reserved fur hay. ' An intermediate practice is to be found in some districts, where lucerne is pastured during the summer by dairy-cows, which are tethered or folded. In the latter case the cows are placed at night in a small fold near the homestead, and not unfretpiently the hind sleeps in a movable hut placed close to the fold.' It is a commonly accepted fact that in Eng- land the extensive employment of green crops and artificial grasses, whether in soiling or Fig. 343.—FiNisHiXG Eoqiefokt Cheese. is the greatest possible contrast between the prac- tices of the grass-laud and the arable dairy districts. In the best district for Camembert cheese (Pays d'Auge) and in the butter district of Isigny (le Bessin) the cows are always kept on the pastures, except for a short time before and after calving. On the other hand, in the arable regions of Eastern Brittany and in the neighbourhood of Paris, cows are kept in the sheds all the year round, except for a short time in the moruing and afternoon in summer. Again, the food is nearly always the natural jiroduce of the soil, the substances generally known as ' artificial' foods being seldom used in France for dairy-cattle. Bran, however, is largely used
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