592 
Report  on  Implements  at  York. 
in  a canvas-covered  shed,  the  front-side  of  which  was  open; 
a convenient  arrangement  as  regards  the  public,  but  entirely 
ignoring  the  questions  as  to  floors  and  ventilation.  It  is  quite 
true  that  according  to  the  conditions  such  matters  were  not 
absolutely  insisted  on,  but  the  Society  expected  that  they  would 
be  considered  and  exemplified  by  the  competitor.  In  the  Cata- 
logue Mr.  Ahlborn  divides  his  entries  under  three  heads  : Milk- 
setting Room  ; Butter-room  ; and  Means  of  Utilising  Skim-milk 
for  Cheese-making.  I will  follow  his  divisions  : — 
Milk-setting  Koom.  „ . 
£ s.  a. 
Three  milk-pails,  made  in  one  piece,  each  holding  3 galls.,  at  4s.  0 12  0 
One  milk-carrying  vessel  (14  galls.) 0 14  O' 
Swartz  cooling-vat,  with  ten  oval  pans,  of  71  galls,  each,  with 
strainer,  skimmer,  &c.  (pans  10s.  each) 9 5 O' 
Two  thermometers  and  one  milk-tester  apparatus,  with  gradu- 
ated glasses 0 12  0 
Total  £11  3 0 
As  an  alternative  scheme  for  setting  milk,  three  of  Ahlborn’s- 
Patent  Cooling  Vats,  with  square  milk-pans,  strainer,  and 
skimmer  (each  33  galls.,  18/.  15s.). 
These  vats  are  simply  large  shallow  pans  with  cavities  below 
and  around  for  the  circulation  of  hot  or  cold  water,  according 
to  the  season  of  the  year.  They  appear  suitable  for  the  purpose, 
though  somewhat  costly,  as  milk  set  in  them  would  probably 
throw  up  more  cream  than  in  the  deep  oval  pans  of  the  Swartz 
system.  Mr.  Ahlborn,  when  put  to  the  question,  preferred  to 
enter  the  Swartz  cooler.  A Refrigerator  is  mentioned,  price  6/., 
but  I am  not  aware  of  having  seen  anything  of  the  sort. 
Butter-Room.  r , 
£ s.  a. 
Ahlborn’s  Holstein  Churn,  for  9 galls,  of  cream  ..  5 10  0 
This  churn,  which  was  so  successful  at  the  Society’s  compe- 
tition at  the  Bristol  Show  in  1878,  has  been  improved  in  detail, 
principally  by  the  barrel  being  made  to  tip,  so  that  the  butter 
is  more  readily  removed.  The  barrel  is  placed  upright  and  is 
stationary,  furnished  with  two  projecting  pieces,  and  a revolving 
shaft  worked  by  gear,  which  carries  the  dashers.  When  the 
butter  has  formed  it  is  removed  by  means  of  a sieve.  The 
butter  is  now  placed  in  a trough  cut  out  of  the  stem  of  a lime- 
tree  and  worked  with  patters.  No  washing,  either  in  the  churn 
or  otherwise,  takes  place.  The  butter-milk  is  worked  out  as  far 
as  possible  in  the  butter-trough,  and  then  placed  on  the  circular 
butter-worker. 
