102 Report on the Miscellaneous Implements 
a pair of large wooden rollers, through which, after receiving a 
powerful pressure, the butter passes, downward, in a sheet about 
half an inch thick, and is left in convolutions on the shelf below, 
like a piece of cloth when it leaves the loom. These folds are 
pressed together as the butter passes through the worker a second 
time, producing a thorough intermixture of all parts of the mass. 
After three or four such passages, the operation is completed, 
and the only limit to the capacity of this butter worker is the 
number of pounds the operator can handle. The machine ia 
intended for factory purposes, and it is claimed that it can 
operate upon 500 lbs. of butter in twenty minutes. 
Messrs. Freeth & Pococh, of Wandsworth Koad, S.W., 
showed a simple centrifugal milk and butter tester (Art. 646), 
which, though not itself novel, was interesting by reason of its 
application to the testing of butter. 
Butter was melted and poured into a graduated test-tube, 
which was then rapidly spun in the machine. At the end of a 
minute, a separation was effected between the salt, the water, 
the butter-fat, and the casein contained in the butter, and the 
percentage of each ingredient was read off from the graduated 
tube. It was claimed that the test is all that is required for 
commercial purposes, but the Judges had no means of ascertain- 
ing whether this were so or not. 
Messrs. Pond & Son, of Blandford, Dorset, exhibited their 
"Dorset " Cream Raiser (Art. 478), which is similar in all essential 
respects to the " Jer- 
sey " creamer (de- 
scribed on page 93), 
save in the fact that 
one large pan is used 
instead of four smaller 
ones. 
Both implements 
were tried simulta- 
neously, each receiv- 
iug a similar charge, 
with the result that 
the "Dorset" creamer 
produced 10 j lbs. of 
cream and SoJ lbs. of skim-milk. The cream was churned at a 
temperature of 60°, butter coming in 16 minutes. A total of 
3 lbs. 10| oz. of butter and 3|- lbs. of butter-milk was pro- 
duced. The same remarks with regard to the percentage of 
loss occurring in the process of butter-making applies to this 
as to the "Jersey" creamer (see joage 93). The "Dorset" 
