156 
Report on the Trial of Dairy Implements, Sfc. 
The Judges greatly regret that there was no entry in 
Class XIV. for the best Milking-machine. He who success- 
fully solves the difficulty will reap a rich reward. The want of 
such a machine is the one missing link in dairy management. 
Greater mechanical difficulties have been overcome, and we 
hope before many years to see the milking-machine difficulty 
practically solved. 
Before closing this Report we beg most heartily to record our 
thanks to Dr. Voelcker for his attention and able aid, and to 
the Stewards for their courtesy and assistance. 
(Signed) G. Maj^der Allender. 
T. RiGBY. 
Gilbert Murray. 
Note on Swartz's System. — At 11.45 on the night of the 8th of 
July, 36 gallons of milk were put in Ahlborn's deep-setting 
cans, kept surrounded by cold water, in accordance with Swartz's 
system, the temperature at that time being 66° Fahr. At 7 o'clock 
in the morning of the dth. of July the temperature of the milk 
was 72^°, and thus had risen 6j° during the time it had been set. 
Lumps of ice were then placed into the water surrounding the 
setting tins, and in an hour's time the temperature of the milk 
went down to 48° Fahr. On the 10th, a maximum and minimum 
thermometer was placed into the milk, and from time to time 
lumps of ice were placed into the water used for cooling down 
the milk. At 12.30 P.M. on the 11th, the milk was skimmed, 
and at that time had a temperature of 47° Fahr. During the 
10th and 11th of July, the highest temperature of the milk 
registered by the maximum thermometer was 65° Fahr., and the 
lowest 42° Fahr. 
On the 10th, the cream, when tested with delicate litmus- 
paper, was found to be perfectly neutral ; and on the 1 Itli it 
was still sweet, and, after some time, gave merely the faintest 
indication of turning delicate litmus-paper slightly red. 
The skimmed milk was perfectly sweet at 12.30 P.M. on the 
11th, and did not redden in the slightest degree delicate litmus- 
paper, showing that no trace of acid had been generated in the 
milk by keeping it in deep-setting tins, surrounded by cold 
water, at a temperature ranging between 72^° and 42° Fahr., 
during a period of 84^ hours, or 4 days and 3 nights. The 
cream, which was deliciously sweet, was churned on the 11th, 
and produced butter of the finest quality, leaving nothing to be 
desired as regards texture and fine flavour. The following is 
the composition of the butter made according to Swartz's system 
of raising cream, a system which has proved most successful 
both as regards the quantity and the quality of the cream vvhicli 
