young’s TRAVELS IN FRANCE. ^85

Scud. Uv. f.

Which, on eight cows, is per cow, • - 12108

At 5 livres, 15/. the dollar, and 47c!. a dollar fterling ^3 3 6 .

Which is per week, - - - 013

In which experiment altnoft the whole of this was profit, becaufe no fewer cattle of anyother fort were kept; but it mud be obvious, that is. 3d. a week is, according to ourideas, a very poor return for keeping a cow *. I copy this account from Sig. Paoletti,with whom I had the pleafure of conferring perfonally on agriculture, and who informedme, that at Villamagna they begin to w'ork their oxen at two years and a half old; theychange fome every year; and gain by their improvement, while worked, about 6 fcudi(of 5s. 8d.) the pair, on an average, per annum; buy at 70 fcudi, and fell at 76. Cowsgive two fiafce of milk per diem, during eight months ; price 4 f. each.

Modena. —Regilter of all the live-dock in the Dutchy of Modena, taken in June1771 : —Oxen, forty two thoufand fix hundred and fifteen ; cows fixty-one thoufandfour hundred and forty-five ; calves of one year, twenty-four thoufand one hundred andand feventy-two ; calves, twenty-one thoufand three hundred and twenty-fix ; horfes,eight thoufand three hundred and thirteen ; mules, eight hundred and thirty-fix ; affes,eleven thoufand five hundred and forty-three; hogs, one hundred and thirty-feventhoufand three hundred and twenty-fix; fheep, three hundred and twenty-nine thou-fand and fifteen; goats, thirty-five thoufand five hundred and eighteen. Augmentationin the reft of the year; great cattle, twelve thoufand; fmall, thirty-eight thoufand.

Parma. —Many and great dairies in the Parmefa ; fome to fixty cows, and num-bers from twenty to thirty; and thofe who have a few cows, carry their milk to fomeneighbouring dairy, and receive cheefes in proportion to the quantity ; but this cheefehas not the reputation at prefent of being fo good as that of the Lodizan. As this coun-try gave its name to the beft cheefe in Europe , and once certainly made the beft, I wasdefirous of knowing how far the mode purfued in the manufacture differed here fromthat of the Lodizan : in the dairy of a farmer of the Count de Schaffianatti, I had thisopportunity. The apparatus is nearly the fame, except that the ftick with which thecurd is broken, and which in the Lodizan is armed with crofs wires, is here only a bulh,the branches of which are drawn a little together by a firing ; this is not fo effettive asfine wire, and is a variation in a point of importance in giving a fine grain. I have re-marked already, that the board which in preffmg is laid on the vat, is in the Lodizanone and a half or two inches thick; here it is five or fix inches, and heavy; and theftone ufed to prefs it four or five times larger, yet the cheefes here are not often morethan half the fize of the others ; this variation in a circumftance that cannot be uneffentialcertainly deferves notice ; if fo very light a preffure in the Lodizan is given, the cheefe ofwhich is fuperior to all others, it undoubtedly fhould lead the farmers of Parma to exa-mine whether the inferiority of their cheefe does not arife wholly or in part from thefevariations ; the country, it is true, is not watered to one-tenth of what the Lodizan is,and the cows feed in perennial meadows, inftead of the pafturage of arable land. Thetrays here are of wood, inftead of copper for the milk ; and it is fkimmed, as at Lodi,before making the cheefe. The coagulation is made ufually in three quarters of an

VOL. IV.

* Pcnfierf, p. 233, 236.

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