APPENDIX. 301 



dairies it is said to be a great improvement. It is 

 simply a long box, without any dashers whatever in it, 

 hung on rockers. The churning is done simply by the 

 cream dashing against the ends of the box as it rocks 

 to and fro. It was tried, and the butter came in forty 

 minutes. It pleased me a good deal, but can be better 

 judged of from practical trial. It must be very easy to 

 keep clean, and ought to be made cheaply. It was said 

 to answer especially for the plan mentioned hereafter of 

 having the butter in the churn in fine grains, instead of 

 in a lump. The German dairy used the upright Holstein 

 churn, that carried all before it at the competition last 

 year at Bristol. It did its work very well, and was 

 very convenient for taking out the butter without using 

 the hand, after the head and dashers had been lifted 

 out. A small sieve dipped the butter out readily. The 

 judges' report, when published, will enable us to know 

 if last year's opinion in favour of this churn holds good 

 or not. It seemed fitter to be worked by power than 

 by hand. The previous impression on my mind, that 

 there is little gain in one form of churn above another, 

 was not much disturbed by what I saw. I have since 

 ordered of Messrs. M'Kenzie of Cork a barrel churn, 

 with a large opening into it, 1 5 inches by 8 ; and the 

 spiggot hole opposite to the opening for ventilation, as 

 on the whole the best. 



SYSTEMS OF DIFFERENT COUNTRIES. 

 ENGLISH SYSTEM. 



1. The English system was thoroughly good in sub- 

 stance, not differing from that usual in good private 

 dairies. The cream (as in all the dairies) was quite 



