142 
Report on the Trial of Dairy Implements 
manager. At least 80 per cent, of the butter made in England 
is still only of a second or third-rate quality. The manager of 
the Midland Hotel, Derby, tells me that, although living in 
the centre of one of the best dairy districts in England, he 
imports all his fresh butter from Normandy. His average con- 
sumption ranges about 200 lbs. per week, and if he could obtain 
an equal quality in the Derby market, he would greatly prefer 
to purchase there. As to the yield of butter, I have some 
reliable data which may be of interest to the reader. The 
accounts of a butter dairy have passed through my hands for 
some years. The cows are principally pure-bred Shorthorns 
with a few Ayrshires ; the quantity of butter varies from 30 lbs. 
to 80 lbs. per week ; throughout the year the milk is all mea- 
sured into the dairy, and an accurate account is kept of how it is 
disposed of, and monthly abstracts are made out. I need scarcely 
say that the cows are well kept, both during summer and winter. 
The quantity of butter is within a fraction of 4 per cent., or, in 
other words, 2J imperial gallons of milk produce 1 lb. of 
butter. 
Class III. — Churns for churning a sufficient Quantity 
OF Cream to produce not more than 20 lbs, of 
Butter. 
There were 39 entries in this class, 16 of which came up for 
trial ; these were constructed on various principles. Messrs. 
Follows and Bate showed a barrel-churn with revolving beaters. 
A considerable number were revolving barrels with fixed beaters. 
Of this class Messrs. Tinkler and Co., W. Waide, Hathaway, 
Robinson and Richardson, and Llewellyn and Son exhibited 
well-known examples ; these differ in the arrangement of the 
beaters, and the means of ventilation, which is accomplished 
by an air-valve, which, if desirable, can easily be made self-acting. 
Mr. Ahlborn's vertical " Holstein," already described, Bradford 
and Co.'s " Midfeather " and " Declivity," and Thomas and Tay- 
lor's " Self-acting Patent Eccentric " did good work. The churns 
by these makers are somewhat similar in construction ; an 
important point in their favour is the facility they afford for 
removing the butter. In this trial each competitor was allowed 
to wash and make up the butter in his own way, and as he con- 
sidered fit for market. That from the " Holstein " churn was 
washed in the churn, and was never touched at all by the naked 
hand. In this trial the Judges inadvertently committed a prac- 
tical mistake, in meting out full quantities of cream to each 
churn at once. It ought to have been dealt out in two-gallon 
lots all round until each churn had its quantity, as was done 
