696=430 
Dairy Fai-ming. 
placed in one of these divisions, beat and, so to speak, grin 
the milk, as it continually passes along one side of the partitio 
from one end to the other, and thence through a screen place 
on the other side, which catches the butter as it forms. In yi 
another form of churn, beaters are provided of cellular structur 
so that air is taken down and mingled with the cream. Tl 
common barrel-churn was proved to be the most efficient fori 
of all by the latest official trials — those instituted by the Royi 
Agricultural Society at their annual Show at Oxford in 1870. 
In addition to pails and vats and churns there are shallo 
tubs or slabs and butter-boards, by which the making up of tl 
butter is accomplished, also scales to determine the weight 
the roll or pat. 
The implements of the cheese dairy include large vessels i 
tin or wood, in which the milk is set for curd ; knives ar 
curd-breakers for reducing the curd after it is formed ; tat 
for receiving the whey ; curd-mill — a single pair of toothi 
cylinders — for grinding the curd as soon as it is dry enough 
mix with the salt ; cheese vats of sizes corresponding to t! 
kind and size of cheese that is being made ; presses in whii 
the vats are subjected to a sufficient weight for the consolidatii 
of the cheese and the further removal of its whey ; and shelv 
or floors on which, at a uniform temperature, the cheese is dai 
turned and gradually ripens for market. Iron presses are 
common use now, in which by compound leverage a sm; 
weight is multiplied into the pressure that is required.* 
I have not spoken in this Report of anything but the ordina 
dairy practice of this country. The admirable methods a 
* It may illustrate the attention which is now being paid to dairy impleme 
and to their improvement if I here extract the instructious given to the Judge 
dairy implements at the Bristol Show of the Eoyal Agricultural Society, w 
reference to the improvements of which they may be susceptible. Attention ' 
be directed to the following particulars in eacli Class. 
"Class 1. — Cans for carriage of Milk: Facility of cleaning, facility of filli 
ventilation, freedom from spilling, means of preventing motion iu uiilk w) 
travelling, and strength, are points wliich will be specially noted. 
" Classes 2 and 3. — Churns: The relative merits of the churns will bo deer ^ 
with reference to the following considerations : — The condition iu which tiie bu 
leaves the churn, its quality and (juantity, the facility with which the churns 
be cleaned, and the time which the churning occupies. The butter will be wei" 
and judged after the process has been completed by the exhibitors, and 
necessary, analysed by the Society's Chemist. 
" Classes 4 and 5. — Butter- workers : The points of merit will be : — completei 
of extraction of moisture, abseuce of hand contact with the butter, freedon f 
machine from fouling, facility of cleaning, and power required. 
'• Class 6. — Cheese Tub : Facility of tilling and cleaning, mode and cos f 
heating, method of drawing off whey, economy of labour generally in puttinj » 
milk and getting out the curd. 
" Classes 7 and 8.— Curd-knife and Mill : Adaptability to their purpose, feci f 
of cleaning. 
