704 Report on the Exhibition of Implements, 
took the prize for cream cheese, and not only made and sold 
these, but also another variety of soft cheese. 
Mr. Edtvard Ahlborn, of Hildesheim, Hanover, exhibited a 
number of his well-known vertical churns, one of which gained 
the first prize last year as the best churn for obtaining butter 
from fresh milk ; a cheese vat and apparatus for making Dutch 
cheese ; Limbush's curd drainer for separating the portion of 
curd left in the whey, and which is used for making Limburg 
soft cheese, whilst the bulk of the curd is made into the ordinary 
round Dutch cheese ; butter workers, very much on the same 
principle as the Embree machine, but the flutings of the roller 
are less sharp, as Mr. Ahlborn does not consider it necessary or 
desirable to cut the butter so much. The gearing is less simple, 
though, possibly, it works rather lighter. Mr. Ahlborn also 
exhibited deep-setting cans on the Swartz principle, which, with 
a supply of cold water and the addition of ice in hot weather, 
are undoubtedly valuable improvements for obtaining sweet 
cream. Mr. Ahlborn has provided a lid for the vat, so as to 
prevent dust, »Scc., reaching the milk. As has been seen, the 
Cooley Creamer is a still further development of the Swartz 
system. As Mr. Ahlborn's exhibit received, in company with 
other foreign displays, honourable mention, I may here notice a 
very beautiful model of a dairy in compartments, illustrating 
the various processes carried on. The only other exhibit in the 
International Dairy building was a large power barrel-churn 
shown by Mons. Le Sueur, and invented by Mons. Canou 
Touellin, of 45, Rue St. Patrie, Bayeaux. This carries three 
fixed beaters 3^ inches deep, and fixed 3 inches clear of the 
sides. This is a strong, well-made oak churn, with four hoops, 
and is driven by clutch gearing. 
The most novel as well as the most interesting exhibit in 
the International Dairy was !Mr. G. de Laval's (of Stockholm) 
Centrifuge, or cream separator, which was exhibited by Mr. 
E. Hore, Great Winchester Street, London, who is the English 
agent. Although an absolute novelty here. Centrifuges have 
been known for some time both in Germany and Denmark, 
and in the latter country important experiments have been 
carried out, which prove not only their efficiency, but the prac- 
tical value which attaches to the instantaneous separation of the 
cream, over the ordinary process of setting. In both cases the 
separation is the result of gravitation. The cream globules 
being of less density than the watery parts, rise to the surface. 
The action of this machine is to expedite the process by sub- 
mitting the milk to rapid centrifugal motion, Avhich causes the 
heavier ingredients to be thrown to the outside of the circle, 
