of Pontarlier were; that they were divided into two classes: the “big barns” which belong to the rich, and where there are forty or fifty cows which produce from seven to eight thousand cheeses each summer, and the associated

fruitières

, which belong to the poor; these are the peasants of mid-mountain, who hold their cows in common, and share the proceeds. ‘They engage the services of a cheese-maker, whom they call the

grurin

; the