ken to drinking cows' milk, when obtainable, and it is in growing
demand in some country parts for invalids when prescribed by the local
doctor.

The flavour of sheep and goats' milk is a good deal affected by the
herbage or shrubs on which they feed, and thus varies according to
locality. A characteristic odour is imparted, for instance, by the
alnifolia oak (_Quercus alnifolia_) and the cistus, which are common in
many parts of the Island, and the cheese and butter produced from such
milk are in better demand in the local markets. The places in which this
quality of milk is chiefly produced are the Paphos District, the
neighbourhood of Kykko and Trooditissa in the Troodos mountains, and
Akanthou to the north-east of the Island.

A considerable impetus has been given to the production and consumption
of fresh cows' milk by the establishment of a herd of Devon dairy cows
at the Government Farm, Athalassa. Cows of Athalassa strain fetch high
prices, as much as L80 having been given recently for a cow and several
others have changed hands at L50 to L60.

_Cheese_

The Cypriot is a great cheese eater. The most popular and commonly made
cheese in Cyprus is that known as Halloumi; the next in order being the
Paphos and Akanthou cheeses, and then, in imitation of the Greek
cheeses, the Agrafa, Kefalotyri and Kaskaval, all of which are of a hard
kind, while there is a small production of the Greek soft cheeses Fetta
and Telemes.

There are no statistics as to production; the export figures in recent
years as given in the official trade returns are as follows:

Year. Quantity. Value.
_Cwts._ L

1904 5,606 8,040
1905 4,705 7,245
1906 2,511 4,238
1907 2,200 4,559
1908 2,786 5,824
1909 2,367 4,927
1910 3,345 6,564
1911 3,647 6,624
1912 3,335 7,203
1913 3,699 9,268
1914 4,582 10,132

_Halloumi._--This cheese, though rather insipid, is very popular, and
forms a large part of the dietary of every household. It is easy to
make, needs no special appliances, and is almost entirely made by the
shepherds themselves. It is made either from sheep's milk only, or, in
the hills where goats are numerous, from sheep and goats' milk mixed, or
in some places from goats' milk only; especially is this so in the
mountains where sheep are not found. Th