308 A LIFE'S WORK IN IRELAND. 



escapes by its spout, whilst the cream, because lighter, 

 draws into the middle to its own spout. The machine 

 requires to be driven at very great, speed, so that there 

 are not many dairies where it could be used practically. 

 It is possible, however, in time it may be altered into a 

 more available form for ordinary use. The size of the 

 machine is small and convenient -looking enough. It 

 has since been improved, and is constantly at work at 

 Mr. Tisdale's Holland Park Dairy, Kensington, where 

 it seems to answer his purpose well. 



GENERAL IMPRESSIONS. 



The general impression left on my mind by the Show 

 was, that (besides the cleanliness and neatness of every 

 part of the dairies and of the dairy servants, whereof 

 the German dairymaid was a capital example, with her 

 smart cap and ribbons, a tidy working apron and bare 

 arms, her sleeves being rolled up to the shoulders that 

 she might work the harder, presenting a sore contrast 

 to many of our dirty dairywomen) there were few new 

 and unusual plans to be learnt by us from Kilburn. The 

 main points that would improve the quality of our butter 

 (1) The perfect sweetness of the cream used. (2) 

 Perfectly getting rid of the buttermilk by keeping the 

 butter in grains, so that the buttermilk could be 

 washed out, instead of being worked out. (3) Avoiding 

 all touching of the butter by the hand, especially by 

 using the butter-working machines (so as to ensure 

 against any remains of buttermilk, and to improve the 

 firmness of the butter by making it drier). 



