and Machinery at Bristol. 
153 
acts on the caseine and butter, causing it to form a thin glassy 
film on the inner surface of the v essels ; hence certain seed- 
germs are preserved and communicated to the next supply. 
Dairy managers should insist upon every vessel that has come 
into contact with milk being first carefully rinsed in cold water, 
and afterwards either steamed or scalded at a temperature of 
not less than 212'. 
Class XI. — AuTOM.mc INIachines for Pkeventing the 
Ri.SES'G OF Cream. 
Mr. H. E. Mines was the only competitor. The system em- 
ployed is that generally practised in the cheese-factories both 
in England and America. Though very imperfectly worked by 
the exhibitor, the practical utility of the system is fully recog- 
nised as being far superior to any other in use, and the Society's 
prize was therefore awarded to it. The evening's milk is 
delivered into the ordinary factory cheese-vat, consisting of an 
outer and an inner vat, the space between them containing coil- 
pipes, which convey the water from a tank or reservoir situ- 
ated at a higher level than the vat. For the convenience of 
working, this pipe is connected to the vat by a portable hose, 
which can be detached at pleasure. The flow of water is regu- 
lated or shut ofiF by a stop-cock on the water-pipe. At the 
opposite end of the vat is an outlet-pipe, of the same diameter 
as the feed-pipe ; to this, again, is attached a portable tin pipe, 
which conveys the water to a miniature overshot water-wheel. 
This wheel is about 2 feet in diameter ; the buckets are close, 
and about 6 inches wide, at right angles wdth the vat ; and 
opposite the centre a wood or iron shaft is hung in bearings. 
Perpendicularly attached to this shaft is a lever-arm, depending 
exactly over the centre of the vat. Two horizontal shafts, one on 
each side, meet and are secured to the lever by a thumb-screw. 
At right angles to the ends of these shafts are fixed rakes, con- 
sisting of three round deal rods, of about one inch in diameter. 
The axle of the water-wheel is connected to the main-shaft by a 
light strip of wood. When the water is turned on, it rises slowly 
in the vat until it reaches the level of the outflow-pipes, through 
which it passes on to the wheel. As soon as one or two of the 
buckets are filled, it causes the wheel to make a single revolution, 
which is communicated to the shaft, and the rakes or floats 
move backwards and forwards, slightly agitating the surface of 
the milk. Having made one revolution, the wheel comes to rest 
for a few seconds, until the buckets are again filled ; and the 
same operation continues to be repeated as long as required. 
This not only prevents the cream from rising ; but the constant 
