Report of the Steivard of Dairying and Poidtry at Windsor. 717 
plication, which arose in consequence of a dispute about patent 
rights, was unsuccessful, but it caused some competitors to 
withdraw from the trial. Consequently, out of ten machines 
entered, only four — two of Laval's and two of Petersen's " Ham- 
burg " machines — competed, the gold medal being won by one 
of the Laval separators. 
At York, in 1883, the Working Dairy, "for the first time 
under the exclusive management of the Society,"' was, as the 
late Mr. John Coleman reported, " a decided advance upon 
previous efforts at instruction." The object aimed at was to 
show a butter factory worked by steam-power, but equally 
adapted for horse-power, as well as a dairy for hand-power 
suitable for a small farm. Two prizes of 50L each were offered 
for dairies suitable for butter- and cheese-making respectively. 
There were, however, no entries in the cheese-making class, 
and only two butter-making dairies. These were erected and 
equipped by jMr. Edward Ahlborn and Messrs. T. Bradford & Co., 
and the Judges awarded the prize to the former. In connec- 
tion with Mr. Ahlborn's dairy an apparatus was shown for 
" making sparkling milk," or, in other words, for aerating skim 
milk, which it was claimed might find a sale, like ginger-beer, 
at Id. per bottle. The novel idea does not appear to have gone 
farther than the York Showyard. 
At Shrewsbury, in 1884, certain improvements in the organis- 
ation and management of the dairy were made, and horse-power 
was substituted for steam-power with the view to demonstrating 
that expensive steam machinery was not an absolute necessity. 
At Preston, in 1885, it was arranged to hold a " practical ex- 
amination " in cheese- and butter-making in the Working Dairy 
during the week previous to the Show. Only two cheese- 
makers presented themselves, and as the Judges considered that 
the process adopted by both of them was totally unfitted for a 
farmhouse daiiy no certificates were given. There were five 
candidates in the butter-making class, and three prizes and a 
commendation were awarded. The dairy was under the manage- 
ment of Miss Smithard, who was charged with a similar respon- 
sibility at the three succeeding Shows. 
At Norwich, in 1886, a new departure was made in the en- 
gagement of M. Baquet and M. Paul Mispolet to give demon- 
strations in the making of French soft cheese. They made 
Neufchatel or Swiss double-cream cheese, and " their success," 
as Sir John Thorold observed in his report, " in making a really 
palatable cheese under such trying conditions of shaken milk, 
changeable temperature, and penetrating dust, was worthy of 
all praise." 
VOL. XXV. — S. 8. 3 A 
