Report on Miscellaneous Implements at Shrewsbury^ S^c. 41 
The plan on p. 40 indicates the machines worked in the 
dairy, and also illustrates their relative positions. 
The materials employed in the construction of the building 
were similar to those which were used for the same purpose 
at the York Meeting in 1883, and which have been clearly 
described by Mr. Coleman. The York Dairy differed, how- 
ever, from that at Shrewsbury, because the former was chiefly 
worked by steam-power, and the latter only by horse- or hand- 
power. 
The programme for each day the Show was open to the public 
was as follows : — 
9 A.M. to 11 A.M. — Dairy open for the inspection of Implements used. 
11.30 A.M. to 1 P.M. — Separators at work in the Horse-power Dairy, and 
Butter made on the French and Danish systems. 
2 P.M. to 3 P.M. — Skimming and Butter-making in the small Dairy. 
4 P.M. to 5 P.M. — Dairy open for the Inspection of Implements used. 
The head dairy-woman (Miss Sraithard), while carrying out 
and superintending the operations of cream-separating and 
butter-making in the small dairy, gave a lecture each day on 
the subjects that were being illustrated. 
^Ir. Jenkins's description of the various operations and the 
machinery used is so clear and expressive, that I offer no 
apology for here inserting his words rather than mine, con- 
fining myself to the most important variations and novelties 
introduced at Shrewsbury : — 
There are two principal divisions of the dairy, in one of which horse- 
power is necessary, and in the other all the processes are done by hand- 
power. 
The former division may be conveniently referred to as the " Sepakatoe- 
Daibt," because it is equipped with both a Danish and a Laval cream- 
separator. 
It has been necessary to make a selection of implements, and to group them 
conveniently for their use, as follows : — 
The Danish Separator has been associated with the Holstein churn and 
other appliances lor making keeping butter from ripe cream ; but the same 
kind of butter might be made equally well with ripe cream from the Laval 
Sepiarator worked in any other kind of churn. 
The Laval Separator has been associated with a rotary churn and other 
appliances for making/res/t butter from sweet cream, but the same kind of 
butter might be made equally well with sweet cream from the Danish 
Separator worked in the Holstein or any other kind of chum. 
The remaining division of the dairy may also be conveniently referred to 
as the Farm-daikt, because it illustrates the means and appliances which 
should be found in ordinary farm-dairies on both the systems already 
mentioned. 
The English system of setting milk in shallow pans is associated with 
appliances for making butter from ripe cream, while the Swaiiz system of 
setting milk in deep cans immersed in iced water is associated with appli- 
ances for making butter from meet cream; hut siveet cream butter can be 
