The Plymouth Meeting. 
575 
completely spoiling the whole. Diaphragm, Endover, and 
triangular churns were used, 20 lb. of cream yielding from 6 lb. 
to 6 lb. 8 oz. of butter, with the exception of the clotted cream, 
which furnished 14 lb. 7 oz. The judging was by points, and 
the five competitors who were awarded prizes all obtained high 
marks for quality, for skill in churning and making up, and for 
cleaning the utensils, one or two falling short only in the rapidity 
and general smartness with which they worked. 
Class 2 was for dairymaids who had never taken a prize ; and 
here again six competitors came into the Daiiy. Of these, three 
used 10 lb. of clotted cream, which they worked into butter with 
the bare hand, at a temperature of 62° Fahr. Each used a very 
large quantity of salt, which was not weighed. In two out of 
the three cases the butter was firm and mild, weighing from 6 lb. 
12 oz. to 7 lb. 11 oz. ; it was all made up by hand and con- 
stantly beaten on the bottom of the tub, in which it had been 
frequently stirred with large quantities of cold water. The rest 
of the competitors used, as in the preceding class, 20 lb. of raw 
cream, churning with the Endover and the Charlemont at 55° and 
58° Fahr. Excellent butter weighing 5 lb. 13 oz. to 5 lb. 14 oz. 
was produced in from 25 to 33 minutes, the grain being all that 
could be desired. These competitors, who were very equal, 
obtained high marks for quantity, quality, skill in churning and 
making up, and for cleaning utensils ; but they were slow in 
their work and evidently not so practised as those who have 
been frequently in competition. Two of the three obtained equal 
marks and were bracketed first. 
Whilst thinking it would have given greater satisfaction had 
there been a class in which the local system could have been 
adopted, the Judges are strongly of opinion that the use of the 
hand should be rigidly excluded. 
Dairy Appliances. 
The Implement Classes 5 to 9 were allotted to Dairy Appliances 
entered for competition. In Class 5 — " strong dairy thermo- 
meter, with broad mercury column, to float upright in milk or 
cream at about 40° Fahr., and to be scaled in a very bold clear 
manner from 40° to 120° Fahr."— the exhibitors as a whole did 
not appear to recognise the fact that the scale indicated is suffi- 
cient for all dairy purposes. As a consequence, the lines were 
too close to be of much practical use, and in some of the in- 
struments one space was made to serve for two degrees. The 
Judges regard it as of importance that a thermometer should be 
provided with wide spaces, bold lines, and a still bolder column 
