597 
Report  on  Implements  at  York. 
fitted  witli  a tap,  whence  it  was  conveyed  to  a large  Lawrence’s 
refrigerator,  and  from  thence  collected  in  a large  railway  churn, 
which,  when  full,  was  placed  on  the  truck  and  transferred 
to  the  cheese-room  outside  the  main  building.  The  skim-milk 
during  the  Meeting  was  partly  used  as  a beverage,  and  partly 
for  the  manufacture  of  skim  cheese  on  various  continental 
systems.  The  cream,  being  always  fresh,  can  either  be  churned 
at  once,  or  kept  till  it  is  ripe,  according  as  butter  for  immediate 
use  or  for  keeping  is  required.  The  practice  at  the  working 
dairy  was  to  keep  the  cream  from  the  Danish  separator  until 
it  was  ripe,  and  then  churn  it  in  Ahlborn’s  Holstein  Churn — 
whilst  the  cream  separated  by  Laval’s  Separator  was  dealt  with 
at  once  in  a rotary  churn,  but  these  arrangements  could  have 
been  reversed  if  desired.  And  it  may  be  as  well  to  point  out 
here  as  regards  the  Hand-power  Dairy,  that  whilst  the  English 
system  of  shallow  setting  was  associated  with  appliances  for 
making  butter  from  ripe  cream,  the  Swartz  system  of  setting  milk 
in  deep  cans  immersed  in  ice-  water  was  associated  with  ap- 
pliances for  making  butter  from  sweet  cream,  but  the  processes 
could  equally  well  have  been  reversed.  The  cream,  then,  to  return 
to  our  description,  having  been  churned  in  about  20  minutes, 
was  removed  by  hair  sieves,  placed  in  a butter-trough,  and  worked 
with  wooden  hands, — no  water  being  used  in  order  to  remove  the 
butter-milk.  After  having  been  a short  time  in  the  trough,  it  was 
put  into  the  butter-worker,  a circular  revolving  table,  with  a 
fluted  roller  also  revolving.  Here  the  butter  was  very  thoroughly 
worked,  and  when  all  the  butter-milk  was  expressed,  it  was  re- 
moved into  the  hardening-box.  And  as  these  useful  appliances 
are  novelties  in  an  English  showyard,  though  described  by 
Mr.  Jenkins  in  his  “Report  on  Denmark  to  the  Royal  Com- 
mission of  Agriculture,”  I give  an  extract  from  his  report 
which  will  be  explanatory : — “ Saddle-shaped  pats  of  butter 
are  in  the  best  dairies  placed  in  a long  wooden  box,  fitted 
with  movable  laths  resting  on  a ledge  about  a couple  of  inches 
from  its  solid  bottom.  This  arrangement  not  only  admits  of 
drainage  from  the  butter,  but  it  also  allows  a current  of  air  to 
sweep  beneath  as  well  as  above  and  around  the  butter.  The 
box  is  covered  with  a tin  tray  filled  with  ice  or  very  cold 
water ; and  thus  the  butter  is  left  to  harden  for  about  two  hours 
as  a rule.”  The  butter  was  finally  made  up  into  pounds  and  half- 
pounds,  stamped  with  the  R.  A.  S.  E.  Brand. 
I have  mentioned  that  the  Laval  separator  was  associated 
with  the  making  of  butter  from  sweet  cream.  This  machine  is 
much  smaller  than  the  Danish  separator,  revolves  with  greater 
rapidity,  operates  on  about  half  the  quantity  of  material  in  a 
given  time,  and  takes  1 horse-power  to  drive.  Messrs.  Hald 
