Archive image from page 320 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 SCOTCH DAIRY I'lLVCTlCE. 251 As a proiniiu'iit spwiality, claiiy-t'ariuiug dcjos not appear to have been as long practised in Scotland as in England, yet for more than a hundred years it has been a distinct rent-paying branch of husbandry in the county of Ayr, and in that peinod it has become prevalent in Dum- fries, Lanark, Kirkcudbright, Argyll, Renfrew, and Dumbarton; it is general, in fact, over the whole south-west of Scotland, fr
Archive image from page 320 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 SCOTCH DAIRY I'lLVCTlCE. 251 As a proiniiu'iit spwiality, claiiy-t'ariuiug dcjos not appear to have been as long practised in Scotland as in England, yet for more than a hundred years it has been a distinct rent-paying branch of husbandry in the county of Ayr, and in that peinod it has become prevalent in Dum- fries, Lanark, Kirkcudbright, Argyll, Renfrew, and Dumbarton; it is general, in fact, over the whole south-west of Scotland, from the Solway to the Clyde, and along the northern side of the latter river. The well-known Ayrshire breed of cows is almost universally employed in the dairy-farming of the districts named, a breed essentially composite in origin, but possessing many excellent cjualities. The well-known Dunlop cheese is still made in some parts of the country, though to a very small extent; its quality, owing less to the want of richness in the milk than to the inferior sjstem on which it is made, is considered to be beneath that of most kinds of English cheese, as it is also beneath that of other Scotch cheese that is made on an improved system; it is gradually fading away from the land, and will in a short time, in all probability, have disap- peared. Cheese is now generally made on the Cheddar system that was introduced into Scotland many years ago by Mr. Joseph Harding, of Marks- bury, who was employed by the Ayrshire Agri- cultural Association to practically expound the system to our northern farmers. As in all dis- tricts and countries where it has had a fair trial, the Cheddar system has done well in Scotland, and Scotch Cheddars are now famous in many parts of the United Kingdom. A practice of letting cows to professional cheese-makers, locally termed ' bowers '—a sys- tem which is not uncommon in several of the southern counties of England —has long pre- vailed on many of the larg
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