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⁸ Quoted in Howell, Chris, Memories of Cheddar (Chilcompton, Chris Howell, 1984), 89.Google Scholar It is not clear who is speaking, but Bill Parsons is named in the acknowledgements for that page.

⁹ Cooke, Somerset, 35; Burton, “Letting of Dairies,” 35; Hayward, quoted in the Genesee Farmer, August 1854 (Rochester, New York), 277–80; Rudge, Gloucester, 285; Scott, Agnes, Dairy Management, 2nd ed. (Edinburgh: William Blackwood and Sons, 1861), 5–15;Google Scholar Howitt, Rural Life, 133; Marshall, , Gloucestershire, II, 96, 105;Google ScholarFarmer's Herald (Chester) (FH), 1 (10 1854), 75;Google Scholar FH, 1 (December 1854), 90–91.

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¹² “Cheese-Making,” FM (1862), 524. Some women rejected publicity out of concern for competition, but most also seem to have explicitly excluded men.

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¹⁵ Mercer, W.B., “Two Centuries of Cheshire Cheese Farming,” JRASE, 98 (1937), 75;Google Scholar Howitt, Rural Life, 248–9.

¹⁶ Mercer, “Two Centuries,” 85; Underdown, David, “The Taming of the Scold,” in Fletcher, Anthony and Stevenson, John, eds., Order and Disorder in Early Modern England (Cambridge: Cambridge University Press, 1985), 116–37;CrossRefGoogle Scholar Acland and Sturge, Somersetshire, 52; Caird, English Agriculture, 252; “Devon and Cornwall Conference,” JDBFA, 13 (1898), 71.Google Scholar Susan Amussen, in An Ordered Society, argues that yeomen in pastoral villages more often appointed their wives sole executors of their wills than did farmers in arable areas (p. 84).

¹⁷ Utica ]New York[ Weekly Herald, August 26. 1873; Black River Herald, May 21, 1863, (Boonville, New York); Eames, Moses, “Plan for a Cheese House,” Transactions of the New York State Agricultural Society, 11 (1851), 264.Google Scholar

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¹⁹ MrsBateham, M.B., column in the Ohio Cultivator, 4 (1848), 111–2.Google Scholar

²⁰ On Civil War prices, see Andreano, Ralph, ed., The Economic Impact of the American Civil War, 2nd ed. (Cambridge, MA: Shenkman, 1967), 14–15;Google ScholarGilchrist, David and Lewis, W. David, eds., Economic Change in the Civil War Era (Greenville, Delaware: Eleutherian Mills-Hagley Foundation, 1964), 62–68;Google Scholar Taylor, “English Dairy Farming,” 100.

²¹ Reports of the New York State Cheese Manufacturers Association, 1864–1868; United States Census (1860, 1870, 1880, 1900); Brunger, Eric, “Changes in the New York State Dairying Industry, 1850–1900” (Ph.D. thesis, Syracuse University, 1954), 90;Google ScholarLampard, Eric, The Rise of the Dairy Industry in Wisconsin (Madison:State Historical Society of Wisconsin, 1963).Google Scholar

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²⁴ “Is Cheese or Butter Most Profitable?,” American Agriculturist, 37 (07 1878), 258;Google ScholarPirtle, T.R., History of the Dairy Industry (Chicago: Mojonnier, 1926), 139–40;Google Scholar the Census of Great Britain for 1925 estimated that in Britain that year 2.84 million hundredweight of cheese had been imported to the country, and only 7,500 hundredweight exported. On the relative quality of American and British cheeses, see Moore's Rural New Yorker, 15 (10 1, 1864), 318,Google Scholar and Taylor, “English Dairy Farming.”

²⁵ Graham, P.A., The Revival of English Agriculture (Jarrold and Sons, 1899), 98;CrossRefGoogle ScholarRider Haggard, H., Rural England (New York: Longman, Green, and Co., 1902), II, 252,Google Scholar 254, 335. On the decline of cheesemaking, see Taylor, “English Dairy Fanning,” Orwin and Whetham, History of British Agriculture; Perry, P.J., British Farming in the Great Depression 1870–1914 (Newton Abbott: David and Charles, 1974);Google Scholar Bond, “Derbyshire,” 165–189; Walker, E.F.G., “Dairy Farming: Fifty Years Ago and Now,” Journal of Bath and West of England Society, 5th ser., 2 (1907–1908), 86–101;Google ScholarGibbons, George, “Report on Cheesemaking in Derbyshire,” JRASE, 2nd ser., 17 (1881), 503–42.Google Scholar

²⁶ On women's work in liquid-milk dairying, several studies are suggestive: Bouquet, Family, Servants, and Visitors; Cohen, Marjorie, “The Decline of Women in Canadian Dairying,” Histoire Sociale—Social History, 17 (11 1984), 307–34;Google Scholar Jefferies's remarks are found in Hodge and His Masters (Smith, Elder and Co., 1880), 183,Google Scholar 203–18, 227–33.

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²⁷ Taylor, “English Dairy Farming,” 151, 156.

²⁸ On the general debate over cheese factories, see the following articles: Jenkins, H.M., “On the American System of Associated Dairies,” Milk Journal, 1 (01 1871), 13,Google Scholar 15–16; “Landlords and the Cheese Factory System,” Milk Journal, 1 (03 1, 1871), 43;Google Scholar“The Cheese Factory Question in Cheshire,” Milk Journal, 1 (04 1, 1871), 82;Google Scholar Report on the Cheese Factory, Derby, Milk Journal, 1 (08 1, 1871), 184.Google Scholar See also Sheldon, J.P., Dairy Farming (Cassell, Petten, Galpin, and Co., n.d., circa 1880), 267–70;Google ScholarJenkins, H.M., quoted JRASE, 2nd ser., 14 (1878), 680;Google Scholar“Cheshire Dairy Conference,” JBDFA, 2 (1886), 75, 111.Google Scholar

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³⁰ “Typescript transcription of Cheshire farmers' debate on cheese factories, Harding Family Papers,” Institute of Agricultural History, Reading; Jenkins, H.M., “Report on the Cheese Factory System,” JRASE, 2nd ser., 6 (1870), 201–2.Google Scholar

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³³ Sheldon, quoted in Morton, “On Cheese-Making,” 285; Thompson, F.M.L., “Agriculture Since 1870,” in Crittall, Elizabeth, ed., A History of Wiltshire, IV (Oxford: Oxford University Press, 1959), 92–115;Google Scholar Ruth Winnington, “Memoir,” Shropshire Farm Records Collection, SAL 8/2/1, Reading University Archives.

³⁴ Harding Family Papers, typescript summary of a dairy farmers' meeting in Chester; Mercer, “Two Centuries,” Walter Baber, transcribed interview no. 109, Somerset Rural Life Museum. Donajgrodzki, A.P., in “Twentieth Century Rural England, A Case for Peasant Studies,” Journal of Peasant Studies, 16 (04 1989), 425–43,CrossRefGoogle Scholar argues that rural residents of Yorkshire exhibited cultural characteristics of peasants, some of which are similar to those described here.

³⁵ Burton, J.H., “Caerphilly Cheese in Somerset,” JBDFA, 22 (1908);Google Scholar Ministry of Agriculture, Interim Report, 1923, 65–70; Hall, Pilgrimage, 212; Blackshaw, Mrs. M., “The Cheshire Cheese Industry,” JBDFA, 23 (1909), 70–72;Google ScholarLivesey, William, “Cheesemaking in Lancashire,” JBDFA, 10 (1895), 61–94.Google Scholar

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³⁸ “Lancashire Dairy Conference,” JBDFA, 10 (1895), 40–54;Google Scholar reports on education in the JBDFA, 14 (1899), 289,Google Scholar and 15 (1900), 52–54; Long, James, “Education in Dairy Farming,” Transactions, Highland and Agricultural Society, 4th ser., 20 (1888), 1–106;Google ScholarPlowman, Thomas, “The Society's Dairy Schools,” B and W, 4th ser., 5 (1894–1895), 83–89;Google ScholarSheldon, J.P., British Dairying (Crosby, Lockwood, and Son, 1893), 152;Google Scholar for descriptions of farmhouse schools, see Mrs. Vera Baber, transcribed interview no. 170, and Aubrey White, transcribed interview no. 139, Somerset Rural Life Museum.

³⁹ British Dairy Institute Examination Papers, Reading University Archives; Jeffrey Adams, transcribed interview no. 122, and Mrs. Duckett, interview no. 13, Somerset Rural Life Museum.

⁴⁰ The collaboration of Lloyd and Cannon is described in Cheke, Story of Cheesemaking, 215, 192–5. See also Margaret Knowles, “Use of the Acidometer in Cheese-Making,” JBDFA, 15 (1900), 37–40.Google Scholar

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⁴² Taylor, “English Dairy Farming,” 146–53; Smith, B.L. and Whitby, H., “Milk Marketing Before and After Organization” (University of Oxford Agricultural Economics Institute, 1937);Google ScholarMacintosh, James, “Dairy Farming and Dairy Work,” JRASE, 99 (1938), 250–79;Google ScholarDockery, M.A., “Developments in the Farmhouse Cheese-making Industry in England and Wales,” Geography, 68 (1983), 263–5.Google Scholar Marjorie Cohen's article, “Decline of Women in Canadian Dairying,” and also her book, Women's Work, Markets, and Economic Development in Nineteenth-Century Ontario (Toronto: University of Toronto Press, 1988),Google Scholar as well as Lena Sommestad's unpublished paper, “From Dairymaids to Dairymen,” presented in 1990 at the Berkshire conference, have investigated women's work in dairying in Canada and Sweden, respectively. Both scholars find a decline in women's opportunities during the 1930s. Because no equivalent work exists for England, at this point it is not possible to know if the same thing happened there. However, women were displaced from butter dairying in Ireland in the early twentieth century. See Bourke, Joanna, “Dairywomen and Affectionate Wives: Women in the Irish Dairy Industry, 1890–1914,” Agricultural History Review, 38:Pt. 2 (1990), 149–65.Google Scholar

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