International Agricultural Exhibition at Killurn. 561 
Statement of Eeceipts for Admission, Gra^ Stand and 
Catalogdes. 
Date. 
JTonday . . 
Tuesday . . 
Wednesday 
Tliursilay .. 
Friday 
Satuniay . . 
Monday 
Tuesday . . 
Wednesday 
Thursday .. 
30th Juno 
1st July 
2nd ,, 
3rd , , 
4th ,, 
5th ,, 
7th ,, 
8th ,, 
9tli , , 
10th , , 
Total .. 
Season Tickets 
Grand Stand: — 
Monday 
Tuesday 
Wednesday .. 
' Saturday 
Monday 
Grand Total 
Charge. 
d. 
0 
0 
6 
6 
0 
0 
0 
0 
0 
0 
2 0 
2 0 
2 0 
1 0 
1 0 
Numb-rs 
Adiniltnl. 
4,319 
3,317 
21.147 
11,431 
35,1 02 
50,255 
43,5;)4 
lO.litO 
5.702 
4,246 
187,323 
Entrance-Money 
Ueteivcd. 
£ «. d. 
1.005 8 10 
828 IC 0 
2,G43 19 II 
1,178 5 5 
Catalogues. 
l.;5:) 
2,478 
2,1G5 
508 
281 16 0 
212 6 6 
13,064 9 0 
1,318 7 0 
9.-) 8 
32 7 
267 12 0 
144 1 0 
101 8 0 
£ s. d. 
256 10 0 
7.5 0 0 
325 0 0 
!I5 0 0 
142 0 0 
1(14 10 0 
144 15 0 
20 0 0 
12 0 0 
15 5 0 
1,190 0 0 
14,382 16 0 
640 16 0 
10,213 12 0 
The following notes on the proceedings in the International 
Dairy have been kindly furnished me by Mr. Allender, one of 
the directors of the Aylesbury Dairy Company, who took a 
leading part in the arrangement and conduct of the dairy 
department. 
Boyal International Agricultural Exhibition, 1879. 
The Dairy Shed at Kilburn was divided about eqiuilly between tlie English 
and foreign sections. The English division, with some American apiiliances, 
was worlced by the Aylesbury Dairy Company, the loreigii was in the hands 
of M. Ahlborn, of Hildesheim, with tlie e-xct-ption of a siui^le churn from 
Normandy, sent over by request of the ISociety. 
The milk and cream used in the foreign section were supplied by the 
Society, that in the English Section was found by the Aylesbury Dairy 
Company. 
Unfortunately no cheese by any French method was made. The churn, 
though an admirable one, did not work well, the pulleys not being of tlie 
proper size, and butter was made only on three dnys of the Show. 
In the German section about 70 gallons of milk per day were used, and the 
milk was set on the "Swartz" system, and the cream m;ide daily into butter 
on the German (or rather M. Ahlborn's system), the chief leature of which is 
that the butter is not washed at all with water. It is lemoved from the 
churn by the aid of a wooden scoop, placed in a wooden tray or trough to 
2 p 2 
