537 
The  Yorkshire  Farm-Prize  Competition,  1883. 
has  not  been  occupied  for  fifteen  years.  It  contains,  amonj 
other  valuables  and  rarities,  a fine  collection  of  paintings,  and 
what  is  said  to  be  one  of  the  finest  libraries  in  Yorkshire. 
The  Rev.  John  Storrer,  M.A.,  in  ‘The  Wild  White  Cattle  of 
Great  Britain,’  says  of  this  library  : “ Therein  is  a collection  of 
MSS.,  written  about  the  middle  of  last  century  by  the  learned 
William  Constable,  upon  various  subjects;  horses,  cattle, 
agriculture,  and  county  history  ; and  which,  in  all  probability, 
contain  some  valuable  references  to  the  herd  of  white  cattle 
which  then  inhabited  the  park.  I write  this  for  the  benefit  of 
those  who  pursue  such  studies  after  me,  the  library  at  Burton 
Constable  being  at  present  a sealed  book.  This  is  the  only 
case  in  which  I have  been  refused  information.” 
This  house  must  have  at  one  time  held  high  rank  among 
“The  stately  homes  of  England.”  The  “tall  ancestral  trees” 
are  not  dependent  on  frail  humanity  for  their  continued 
existence,  and  therefore,  though  they  may  sigh  out  wintry  dirges 
over  the  prevailing  desolation,  their  glory  remains. 
Enough  of  these  echoes  of  the  past : let  us  come  back  to  the 
“ living  present  ” — Mr.  Turnbull’s  cows  and  heifers. 
Butter  being  now  the  summum  bonum  here,  it  deserves  first 
attention.  About  40  cows  are  milked,  but  they  are  chiefly 
young  cows  and  heifers,  and  do  not  produce  so  much  milk  as 
those  at  Hedon  ; the  average  in  January,  as  will  be  seen  from 
the  appended  dairy  report  (Table  V.)  for  that  month,  was  about 
quarts  per  day. 
In  July  they  were  giving  10  quarts  each  per  day. 
The  milking  hours  here  are  from  5 to  7 A.M.  and  4 to  6 P.M. 
Each  man  milks  from  12  to  15  cows  or  heifers.  In  addition  to 
Watson,  the  steward,  3 men  are  regularly  employed  at  East 
Park. 
The  milk  is  set  in  the  dairy  in  leaden  bowls,  36  inches  by 
26  inches,  and  about  7 inches  deep,  fixed  in  shelves.  Each 
lead  has  a covered  plug  in  the  centre ; the  milk  usually  stands 
36  hours,  in  very  hot  weather  24  hours.  About  half  an  ounce  of 
“ Glacialine  ” (compound  salt)  is  mixed  with  10  gallons  of  milk, 
which  is  said  to  keep  the  milk  sweet  for  a longer  time.  It  is  then 
run  off,  the  plug  being  withdrawn  ; the  cover,  which  is  indented 
at  the  bottom,  allows  the  milk  to  run  through  into  pails  below, 
but  retains  the  cream.  After  the  milk  is  all  through,  the  plug  is 
re-inserted,  and  a pail  is  placed  below  to  receive  the  cream  ; both 
plug  and  cover  are  then  withdrawn,  the  cream  is  expedited  in 
its  passage  to  the  centre  outlet  by  a piece  of  fine  horn,  which  is 
used  finally  for  scraping  adhering  cream  from  the  sides  of  t ie 
leads ; this  is  done  expeditiously,  but  so  effectively  that,  on 
VOL.  XIX.— S.  S.  ^ N 
