Production of Butter. 



43 



Appendix. 



Since the preceding treatise was written the Report of Judges ap- 

 pointed to inspect the Agricultural Implements shown at the Great 

 Exliibition has appeared — on referring to which it will be found under 

 the 6th Section (Churns) * that the order of their rapidity of action 

 agreed according as they more or less differed from or accorded with 

 the principles set forth in the previous essay. Still upon this point 

 it will be well to repeat here the remark made in that report, namely, 

 ^' It is not quite clear, however, whether this speed be compatible with 

 the finest quality." In fact, the writer of this was informed by parties 

 who witnessed the trial, that Drummond's churn lost its chance of dis- 

 tinction owing to the rapidity with which it was attempted to form the 

 butter. I more particularly point out this churn, because it appears one 

 well calculated for making butter from cream and afterings, or what I 

 have termed the Lancashire mode. 



The subject of dairy management has attracted more than usual 

 attention at the weekly meetings of the Society ; for the introduction 

 of which many thanks are due to Captain Stanley Carr. The cheap 

 glass milk-pans, of German manufacture, at 1^. 9d. each, or 2\s. per 

 dozen, are particularly deserving of attention. Passing over many 

 minor objects noticed at the discussions alluded to, and which will be 

 found reported in the contemporary agricultural journals, I will here 

 take the liberty of repeating some observations made by myself on one 

 of the occasions alluded to, respecting the construction of dairies. My 

 recommendation — and I still adhere to it — was, that the best formed 

 dairies should have their interior walls composed of glazed bricks, 

 similar to those used in the construction of the model-dwellings erected 

 in Hyde Park by his Royal Highness Prince Albert ; the object being 

 to prevent dust, the growth of fungi, &c,, and the facility with which 

 the walls could be cleaned by washing with soap and water. The 

 floors I recommended to be composed of porous tiles or bricks, so 

 that during the heat of summer the evaporation therefrom, if sprinkled 

 occasionally with water, would have the effect of cooling the dairy. 

 The last remark was made owing to the circumstance having been 

 alluded to, that in Germany and Ireland it was invariably found that 

 the best made butter was produced in dairies where the milk was cus- 

 tomarily placed on the floor. To the above Professor Way added 

 also a very ingenious reason, and one that undoubtedly holds good in 

 degree, viz., the slower cooling of the milk when placed on shelves, in 

 consequence of partially interrupted radiation. On all hands it was 

 agreed that a lofty dairy-room was preferable to a low one. Lord 

 Camoys gave a practical illustration of this. It may be well also to 

 remark that this nobleman introduced to the notice of the Society 

 a very neat form of metallic syphon and stand, a specimen of which 

 can be seen at the Society's rooms. 



* Published in the last part of the ' Journal of the Royal Agricultiu'al Societj-of 

 England,' page 637. 



