"Short-horned cows yield much milk; the long-horned give less, but the cream is more abundant and richer. The same quantity of milk also yields a greater proportion of cheese. The Polled or Galloway cows are excellent milkers, and their milk is rich. The Suffolk duns are much esteemed for the abundance of their milk, and the excellence of the butter it produces. Ayrshire or Kyloe cows are much esteemed in Scotland; and in England the improved breed of the long-horned cattle is highly prized in many dairy districts. Every judicious selector, however, will always, in making his choice, keep in view not only the different sons and individuals of the animal, but also the nature of the farm on which the cows are to be put, and the sort of manufactured produce he is anxious to bring to market. The best age for a milch cow is betwixt four, or five, and ten. When old, she will give more milk; but it is of an inferior quality, and she is less easily supported." METHOD OF PREPARING RENNET, AS PRACTISED IN ENGLAND. Take the calf's maw, or stomach, and having taken out the curd contained therein, wash it clean, and salt it thoroughly, inside and out, leaving a white coat of salt over every part of it. Put it into an earthen jar, or other vessel, and let it stand three or four days; in which time it will have formed the salt and its own natural juice into a pickle. Take it out of the jar, and hang it up for two or three days, to let the pickle drain from it; resalt it; place it again in the jar; cover it tight down with a paper, pierced with a large pin; and let it remain thus till it is wanted for use. In this state it ought to be kept twelve months; it may, however, in case of necessity, be used a few days after it has received the second salting; but it will not be as strong as if kept a longer time. To prepare the rennet for use, take a handful of the leaves of the sweet-brier, the same quantity of rose and bramble leaves; boil them in a gallon of water, with three or four handfuls of salt, about a quarter of an hour; strain off the liquor, and, having let it stand until perfectly cool, put it into an earthen vessel, and add to it the maw prepared as above. To this add a sound, good lemon, stuck round with about a quarter of an ounce of cloves, which give the rennet an agreeable flavor. The longer the bag remains in the liquor, the stronger, of course, will be the rennet. The amount, therefore, requisite to turn a given quantity of milk, can only be ascertained by daily use and observation. A sort of average may be something less than a half pint of good rennet to fifty gallons of milk. In Gloucestershire, they employ one third of a pint to coagulate the above quantity. MAKING CHEESE.