Award of Medals, &c., at Kilburn. 
703 
of the air is prevented, and the milk is preserved from impurities 
that may exist in the atmosphere. It is said that if the tempera- 
ture of the water be kept at from 45^ to 55° in spring and summer, 
and from 40^ to 50^ in winter, the cream will rise in twelve 
hours, and thus sweet cream and sweet milk can be secured, and 
a uniform quality of butter, even through hot weather. It should 
be clearly understood that the covers do not fit down closely 
on the cans, being prevented from doing so by elects fastened 
inside the covers, raising them up half an inch, from the top of 
the cans, thus securing a free circulation from the milk into the 
water through the air confined under the cover ; at the same time 
the water seals the milk from contact with the atmosphere. 
The cooling of the milk from 80 to 90 degrees, to from 45 to 
55 degrees, affords an excellent opportunity for clearing off animal 
odours and gases. The boxes are made in various sizes, from 
Creamer No. 0, suitable for a single can, 3/. 12*., to No. 6, 
28 X 84, and which holds 12 cans, and costs 15Z. In England, 
we have no experience of this new system, which, however, looks 
reasonable, and, according to testimonials, it has been largely 
and successfully employed. Mr. Allender, however, considers 
that for working on a large scale the Cooley Creamers will not 
be of much use ; for small dairies they are very useful, but for 
large dairies the Swartz system is the best. 
The Aylesbury Company also exhibited deep-setting cans on 
Swartz's system, which were so successful last year, and certainly, 
until the appearance of the Cooley Creamer, gave the best 
results ; as also two railway cans, for 10 and 17 gallons, of the 
same pattern as those which won the prize of 10/. offered by 
the Society of Arts. All the above machines were used by the 
Company for butter-making. 
The Cheese Dairy was represented by Cheese-making appa- 
ratus by Cluett, of Tarporley, Cheshire, fitted for steam, the vat 
being similar to that which gained the first prize at Bristol last 
year. Also a circular cheese vat by Wilkins, of Calne, Cheshire ; 
curd mill and double cheese-presses by Cluett ; tripod presses by 
Carson and Toone ; milk pails and small tins for setting ; these 
latter being of a novel description and made by a new process 
by the Anglo-American Tin IManufacturing Company of Stour- 
port. They are very light, have a beautifully smooth surface, 
and are seamless. 
The Company had a large staff of attendants, lads and 
women ; and throughout the Show, butter and cheese making 
were illustrated. As I before remarked, it might have added 
materially to the value of the work if the on-lookers could have 
been made acquainted by a short description. The Company 
