Note 18 — Chapter XX
Reading edition
The best cheese is made on cold, stiff, clay-soils (but not on the purest clays), and from the most natural herbage, even from weedy, sterile pastures; but much the largest quantity is made from an equal extent of more moderately tenacious and drained or permeable soils spontaneously producing close, luxuriant, fine (not rank) grasses and white clover.