596 
Report  on  Implements  at  York. 
hearing  from  the  dairy- woman  the  reasons  for  the  various 
operations.  The  daily  programme  was  as  follows  : — 
Working  Dairy. 
9 a.m.  to  11  a.m. — Dairy  open  for  the  inspection  of  Implements  used. 
11.30  a.m.  to  12.30  p.m. — Danish  separator  at  work  in  the  Dairy  factory, 
and  Butter  made  on  the  Danish  system. 
12.30  p.m.  to  1.30  p.m. — Swedish  separator  at  work  in  the  Dairy  factory, 
and  Butter  made  on  the  French  system. 
1.30  p.m.  to  2.30  p.m. — Cream  separating  and  Butter-making  in  the  small 
Dairy. 
The  manufacture  of  different  kinds  of  Cheese  from  skim-milk  will  also  he 
illustrated  during  a portion  of  the  time  when  the  Dairy  is  at  work. 
3 p.m.  to  6 p.m. — Dairy  open  for  the  inspection  of  Implements  used. 
Guide  to  the  Working  Dairy,  Price  Threepence. 
Admission  to  the  Stand  at  the  Working  Dairy  by  Non-transferable  Day 
Ticket,  Is. 
The  form  of  the  building  and  the  position  of  the  different 
machines  will  be  most  readily  understood  by  reference  to  the 
Plan,  &c.,  taken  from  Mr.  H.  M.  Jenkins’s  admirably  written 
descriptive  Guide,  which  was  on  sale  in  the  Yard  at  3d. 
The  floor  was  made  of  artificial  stone,  and  supplied  by  the 
Patent  Victoria  Stone  Co.,  of  283,  Kingsland  Road,  London, 
delivered  at  York  at  3\d.  per  superficial  foot  ; it  is  composed  of 
fine  granite  and  Portland  cement  steeped  in  a solution  of  silicate 
of  soda,  and  appears  a very  durable,  clean,  and  even  flooring  ma- 
terial— a point  of  great  importance.  The  milk  is  conveyed  into 
the  Power  Dairy  in  cans  or  churns,  on  small  waggons  running  on 
a Greig’s  Patent  Miniature  Railway  ; which  was  so  contrived  that 
whilst  the  rails  were  sunk  below  the  floor,  no  interstices  were 
left  for  the  accumulation  of  filth.  The  tare  of  each  churn  was 
painted  on  them.  They  were  hooked  to  a suspended  weighing- 
machine  hoisted  by  means  of  Brewer’s  blocks,  and  during  the 
operation  the  gross  weight  was  registered.  On  arriving  at  the  top 
platform,  the  milk  was  poured  into  a large  tank,  holding  sixty  or 
seventy  gallons.  From  thence  it  descends  into  a receiving  tank 
fitted  with  a simple  warming  apparatus,  so  that  the  milk  may  be 
raised  to  about70°  Fahrenheit — which  is  the  required  temperature 
for  the  separator  (Neilson  and  Petersen),  which  was  placed  on 
the  upper  floor.  This  machine  was  fully  illustrated  and  described 
in  Mr.  Little’s  Report  of  the  Working  Dairy  at  Derby.  The 
principal  improvement  since  introduced  was  a special  con- 
trivance by  Professor  Fjord  for  regulating  the  flow  of  milk  into 
the  separator. 
This  separator  is  designed  to  remove  the  cream  from  about 
120  gallons  per  hour,  with  an  expenditure  of  force  equal  to  that 
of  two  horses.  The  cream  was  delivered  into  one  of  Ahlborn's 
cream  cans,  and  the  skim-milk  flowed  into  an  ordinary  churn. 
