APPENDIX. 295 



furnished with fine wire -gauze screens. The pans 

 employed are the galvanised and common earthenware. 

 The churn is one of the barrel pattern. An American 

 butter-washing and kneading machine, which dispenses 

 with hand manipulation, has lately been added to the 

 stock. Two skimmings have been practised for some 

 time during the past season. The withdrawal of the 

 milk from the churn while the butter is yet in " grains " 

 is commencing to be regarded as of great importance by 

 the more enlightened class of dairy farmers in Ireland. 



The first skimming is effected after an interval of 

 twelve hours, and the second in twelve to twenty-four 

 hours subsequently. The most delicious butter is made 

 from the cream of the first skimming. Most of it has 

 been sold in London during the past season, whither 

 it has been sent to private consumers, individual mer- 

 chants, and large co-operative stores, direct by the 

 producer; and, notwithstanding the low price which 

 for a considerable portion of the year prevailed in all 

 markets, and for the produce of all countries, it fetched 

 from Is. Id. to Is. 4d. per lb., when the market was at 

 its lowest ebb. The butter is mild cured, made up in 

 2 lb. rolls, and packed off in rectangular boxes con- 

 structed after the continental fashion. Butter is now 

 transferred from Bandon to London in twenty-four 

 hours, at a charge of ^d. per lb. The reduction in the 

 tariff was mainly, if not wholly, brought about through 

 the exertions of Mr. Bence Jones. The butter of some 

 of the neighbouring farmers is similarly packed off to 

 London. The cream is churned thrice weekly. 



The calves are kept improving from birth. Milk is 

 given for the first three or four months, besides cake, 

 Indian meal, grass, and hay. As soon as the turnips 



