152 
Report on the Trial of Dairy Implements 
Class IX. — Cheese-Tuenees. 
There were only 3 competitors in this class. These were 
Mr. H. E. Mines, of 79, Redcliff Street, Bristol, Messrs. H. 
Bamford & Sons, of Uttoxeter, and Messrs. Carson and Toone, ■ 
of Warminster, Wilts. All the appliances were on the same 
principle of construction, though slightly differing in detail. 
There is nothing either particularly new or original in these 
inventions. A similar contrivance has been in use in Leicester- 
shire many years. In these times of dear labour it is likely to 
come into more general use. The turner of Messrs. Carson 
and Toone, to which the Prize was awarded, consists of two 
cast-iron standards, springing from a base which rests on the 
floor. These standards are secured in position by a top and 
bottom brace, which, correctly speaking, together form a square 
frame. Attached to these standards is an inner frame, hung on 
a central pivot, on which it revolves. The inner frame consists 
of a series of wood shelves, braced and supported by wrought 
iron. The turners are made in lengths of about 6 feet, and 
hold from 30 to 40 cheeses. When evenly loaded throughout, 
they are easily turned by a crank-handle which fits on to the 
end of the centre-pin. On one side of the board a quadrant- 
shaped lattice projects, which prevents the cheeses from slipping 
off when being turned. Messrs. Bamford's differed only slightly 
from the Prize Turner in matters of detail. 
Class X. — Mechanical Means of Cleaning Chuens and 
OTHER Dairy Utensils. 
Messrs. Wilkins and Sons were the only competitors in this 
class. Their invention consisted of a small conical boiler, in the 
top of which was inserted a pipe secured by a steam tap. To 
this pipe was attached an india-rubber hose. This was introduced 
into the vessel to be cleaned, and steam from the boiler turned 
on. It was not considered by the Judges to be of sufficient 
practical utility to merit the award : the prize was therefore 
withheld. As the supply of milk to towns becomes more 
general, some cheap and effective means of thoroughly cleaning 
dairy utensils is a pressing want. In the majority of cases, hot 
water is the only agent at command ; it is most effective, when 
used with ordinary care. Owing to the time and trouble it 
involves, the work is often very imperfectly performed. 
It is a common practice in many dairies to use either steam or 
hot water exclusively for cleansing the dairy vessels, and to this 
cause alone may bo attributed much sour milk and strong- 
flavoured cheese and butter. Hot water, when used at a tem- 
perature only slightly under 212°, instead of removing impurities, 
