APPENDIX. 307 



extra heat, and be good for it. It will be remembered 

 by many that in Mr. Byrne's excellent Prize Essay on 

 butter -making last autumn, he advised that in hot 

 weather, when butter is apt to be soft after churning, 

 the churn should be filled with cold water, and allowed 

 to stand, which, he said, would make the butter firm, 

 a recommendation that Avas new to many of vis. The 

 French dairymaid goes a step farther, and lets her butter 

 always stand for half an hour in cold water on the same 

 principle. As firmness is a point of excellence in butter, 

 there can be little doubt this practice is right, and one 

 we ought to follow. Sometimes, I believe, salt is mixed 

 in the water — enough to salt the butter without putting 

 any more salt to it. It is said this is a good plan for 

 fresh and light salted butter. 



Another New JVIachine. 



An ingenious machine was exhibited, from Sweden 

 I think, for sei^arating the cream from the milk me- 

 chanically, viz. by centrifugal action. It was not worked 

 either day that I was at the Show. It was reported 

 that the machine had an ugly trick, now and then, of 

 not only separating the cream, but also of separating 

 itself — into a hundred pieces, which would have been 

 awkward amongst the crowd of lookers-on ; besides, the 

 life of the engineer in charge of that part of the Show 

 was not insured. Prudently, it Avas not put to work. 

 It was worked successfully on a later day, however. 

 The j)lan is, that the milk trickles into the machine in 

 a small stream, and cream and milk trickle out at sepa- 

 rate spouts. The milk being heavier than cream, passes 

 to the outer side of the revolving vessel, whence; it 



