600 
Report  on  Implements  at  York. 
tunately,  the  clerk  in  charge  disappeared  after  Tuesday,  the 
17th,  and  although  another  was  put  in  his  place,  he  did  not 
possess  the  knowledge  of  what  was  required  ; and  the  books  of 
the  previous  clerk,  when  recovered,  were  found  too  loosely  kept 
to  give  the  results  recorded  in  them  any  scientific  value. 
“ However,  it  is  quite  certain  that  a total  of  686  lbs.  of  butter 
was  actually  sold  and  paid  for,  that  48  lbs.  was  given  away  in 
1 lb.  packages,  and  that  cream  and  milk  equal  to  about  another 
50  lbs.  of  butter  were  sold  to  the  exhibitors  of  the  competing 
dairies.  We  thus  arrive  at  a total  of  784  lbs.  of  butter 
accounted  for.  But  the  desire  of  the  public  to  taste  the  butter 
is  a factor  that  should  not  be  forgotten  ; and  the  quantity  con- 
sumed in  this  way  would  easily  raise  the  total  to  more  than 
800  lbs.  of  butter  made.* 
“ In  a permanent  dairy  on  the  old  type  this  result  would  not  be 
considered  anything  to  boast  of,  as  it  represents  as  much  as 
gallons  of  milk  to  1 lb.  of  butter  ; and  in  a dairy  where 
cream-separators  are  exclusively  used  it  would  be  looked  upon 
as  exceedingly  bad,  and  as  indicating  a defect  somewhere.  In 
a Showyard,  however,  the  case  is  different.  First  of  all,  it 
must  be  remembered  that  a large  quantity  of  milk  is  there 
required  daily  for  a very  short  time,  and  must  be  bought  where- 
ever  it  can  be  obtained.  The  milk  received  at  York  was  found 
very  poor  in  butter-fat,  ranging  between  6 and  8 per  cent.  only. 
Then  the  separators,  under  the  conditions  imposed  for  the 
benefit  of  the  public,  could  not  work  continuously  for  more  than 
an  hour,  and  a certain  loss  of  cream  was  the  inevitable  result. 
Again,  a large  proportion  of  the  milk  was  set  for  cream  in 
either  shallow  pans  or  deep  cans,  and  the  total  result  just  men- 
tioned is  about  what  would  be  expected  from  those  methods,  by 
the  use  of  milk  so  poor  in  quality. 
“The  skim-milk  was  partly  sold  to  the  Refreshment  Purveyors, 
partly  made  into  two  varieties  of  skim-cheese  by  a German  dairy- 
man in  a detached  shed,  and  partly  given  to  the  pigs  in  the  Show- 
yard.  It  was  considered  desirable  to  show  how  to  make  hard 
skim-cheese  and  soft  skim-cheese — the  former  having  a certain 
Gruyere  character,  and  the  latter  (Backstein  cheese)  a remote  re- 
semblance in  flavour,  when  properly  ripened,  to  the  well-known 
Camembert.  The  latter  experiment  was,  however,  completely 
frustrated  by  the  voracity  of  the  public  on  the  first  shilling  day 
(Thursday,  July  19th).  During  the  temporary  absence  of  the 
attendant,  hundreds  of  people  worked  their  way  into  the  shed 
and  ate  up  the  whole  of  what  had  been  made  in  that  manner. 
* On  one  day  about  half  tho  milk  did  not  arrive  until  late  in  the  afternoon, 
and  liad  therefore  to  bo  dealt  with  in  a very  hurried  and  imperfect  mauner,  thus 
reducing  materially  the  yield  of  butter. 
