450 The International Dairy Exhibition at Hamburg, 1877. 
Ihlefekl of Friedrichsdorf, near Heidekaten, Mecklenburg- 
Schwerin, (3) Herr C. Wachtmeister, of Hildesborg, Landskrona, 
Sweden, (4) Associated Dairy of Zieten, East Prussia. 
A very practical addition to the arrangements usually seen at 
Dairy-shows was an establishment designated a " Kosthalle," 
or Tasting-stall ; the only drawback to which was the not un- 
common one that the public patronised it in far larger numbers 
than could be properly served in the space which was devoted 
to it, and by the number of attendants who were allotted for the 
sale of the samples. The following extract from the rules will 
give a clear idea of the nature and object of this institution : — 
Arrangements for the Tasting-stall. 
1. Beside the Dairy Exhibition, a Tasting-stall will be erected for the pur- 
pose of enabling the visitors to taste the produce exhibited ; thus giving the 
exhibitors the opportunity of making their goods better known, than by 
merely exposing them for view. 
2. Every description of goods which is admitted to the Exhibition, and is 
suitable for tasting, can be sent to the Tasting-stall ; namely, every descrip- 
tion of butter and cheese ; of every sort not less than 2 kilo (4j lbs.), and not 
more than 5 kilo (IO5 lbs.) must be delivered. 
3. It will be entirely left to the option of the exhibitors to send goods to 
the Tasting-stall or not ; however, it will be in their interest, as well as in 
that of visitors, if opportunity is afforded of tasting the goods, in order to form 
a right judgment. 
4. The exhibitors who send goods to the Tasting-stall must name the 
selling price and quantity sent, for which the Exhibition Committee will pay 
them ; but in case that no compensation should be asked, the proceeds will be 
used in defraying the expenses of the Exhibition. 
Butter. 
The processes of butter-making generally adopted on the Con- 
tinent may be resolved into two classes, in one of which the 
cream is churned sweet and in the other sour. Occasionally the 
milk is churned in large dairies. These methods are well known 
and need no description ; but a variation in the process of making 
butter from sweet cream, which has recently been extensively 
adopted in Northern Europe, may be usefully mentioned. The 
milk is set in deep cans, which are placed in a tank and sur- 
rounded with a mixture of ice and water, so as to reduce the 
temperature of the milk as much as possible, generally to about 
42° Fahr. The effect of this low temperature is to cause the 
cream to rise so rapidly, that nearly the whole of it can be got 
after 12 hours' setting. A Swedish farmer, Mr. Swartz, of Hof- 
garden, near Wadstena, discovered this peculiar effect of a very 
low temperature upon milk, and appreciated its importance as 
a factor in the manufacture of the best quality of keeping butter. 
By churning cream absolutely sweet, the minimum amount of 
