Report of the Steward of Dairying and Ponlt/i-y at Windsor. 721 
making up ou tbo butter-worker. The weight of butter was next taken 
into account, and the solidity, texture, and davour were deciding points. The 
cream, which was given out at C8° Fahr., was reduced by some to as low 
as 54°, but the majority .started with it at 57° cr 58°. The average tempera- 
ture of the dairy was 70° to 75°, and as it was surrounded by some hundreds 
of spectators, the conditions were more adverse than those of Saturday, or of 
dairy worli geaerally. 
The first butter was obtained in 22 minutes, the next in 35 minutes, and 
the next in 38 minutes. The longest time taken was 70 minutes, and the two 
next longest CO and 65 minutes. The average time taken was 40 minutes. 
The speed of churning was about the same all round. One, however, churned 
very fast — making 75 to 80 revolutions per minute — temperature of cream 
56°. She made a heavier weight of butter than many others, but the high 
speed was not " good speed " as regards quality. The three prize lots of butter 
were churned, at the temperature of 55°, 56°, and 55°, in 50 minutes, 48 
minutes, and 40 minutes respectively, and they made 7 lbs. Of oz., 7 lbs. 
If oz., and Olbs. 15^ ozs. butter. The one who took 70 minutes to get 
butter started with her cream at the lowest temperature — 54° — but her 
butter was eventually " highly commended.'' The result of the com- 
petition showed that only an approximate degree of temperature of cream 
or speed of churning can be laid down. The ripeness of the cream, the time, 
place, weather, and the formation of churn, need consideration. It was 
noted that those who brought their butter into the best granular condition 
by churning, generally produced the best quality and weight at the finish, 
though this was adversely or favourably afl'ected by its treatment on the 
butter-worker. Some rushed the roller over the newly-formed butter with 
much force, others turned it smoothly but with firm pressure. Some 
thrashed and beat it hardly with the butter-pats, others treated it gently, 
as a delicately formed product should be. The colour and bloom of butter, 
its texture, grain, and quality, are easily injured. Weight is also aflected 
by the careful collection of all particles of butter, and the constant use of 
the sieve during the whole process of making. 
The best time to stop churning is as soon as the butter appears in small 
dots, and the proper condition to take it out of the churn is when it is like 
pin-heads on a pincushion — completely separated from the milk, but clinging 
slightly together, yet so slightly as to fall apart when held up in a hand-bowl. 
Good butter is easily made when this is done. The form and appearance when 
finished, however, is important. Good shape, equal size for packing, together 
with colour and solidity, all tell in the market. This is said in order to 
enforce attention to all details. Wise and skilful treatment of milk before 
churning, and of the butter during manufacture, are necessary to reap all 
the profits of butter-making. 
It was most interesting to watch the application and earnestness which 
almost every competitor gave to the competition on this occasion. There were 
two ladies of position, Lady Margaret Byng and Miss Esther Lyle Smyth, 
who have taken up dairy work as an example and a stimulus to others, and 
who sought rather than shrank from the labour of competition. There 
was a girl of seventeen years, and a woman of more than three times that 
age, the first tractable and teachable, the other self-sufficient and prejudiced 
in favour of old methods of the most doubtful kind ; with more than twenty 
others, all proceeding thoughtfully, and evincing the national desire to 
excel. Only one did not use a thermometer. 
The Judges found the competition so close and good that they solicited 
and obtained from the Council three additional prizes, with the privilege of 
joining in the champion competition for the Gold Medal offered by Her 
Majesty the Queen. 
