42 Report on Miscellaneous Implements at Shrewsbury, Sfc. 
made equally -well from the cream talcen off the milk in the shallow pans, and 
ripe-creara butter from the cream taken oft' the milk set in the deep cans. 
I hope, therefore, it will be quite clear that the cream, being always tahen 
off the milk tuhile it is still perfectly sweet, its future manipulation is a matter- 
entirely at the discretion of the dairy-farmer. ]t may be regarded as certain 
that good butter cannot be made from cream which is not skimmed while the 
milk is sweet. But to make keeping hitter to perfection, it is necessary to 
use ripe cream, and to adopt the dry method ; while to make butter for im- 
mediate consumption, the tastes of different people and different markets may 
safely be consulted. Butter that may taste well the day after it is made 
may turn rancid in a week, and therefore cannot be called keeping butter ;. 
while, on the other hand, keeping butter should be as good as any other 
directly after it is made, and should retain its flavour unimpaired for 
months.* 
Two other matters require notice in this Introduction. 
Firstly : — the milk used in the Showyard is uecessarily obtained from 
a distance, and lender great disadvantages, owing to the pressure of trafiBc at 
Show-time ; and therefore it cannot, as a rule, be delivered at the dairy in. 
that perfect condition which is desirable for butter-making. 
Secondly : — 1 o make good butter in an open shed where the temperature 
is not under control, and where dust, flies, and other malign influences cannot 
be neutralised, is a task the difSculties of which will be appreciated by every 
practical butter-maker. 
I should add that the implements used in the dairy are not specially re- 
commended as the best. They have been selected with a view of illustrating 
as impartially as possible the various systems in use. If space in the dairy 
had permitted, it would have been easy to exhibit more appliances, but it 
would have been difficult to show more at work, as a large supply of milk 
for a limited period is almost impossible to obtain in good condition, especially 
at Show-time. Even after the selection which has been made, it will strike 
many people that the dairy is a complicated piece of mechanism ; and my 
explanation is that it is a representation of four types of butter-dairies as I 
have already indicated. The appliances are therefore necessarily crowded 
together in a small space. The chief object in the selection of implements 
and adjuncts which are not exclusively dairy appliances has been to illustrate- 
how laboi;r may be saved in various directions. 
Hot water for the supply of the dairy is obtained by means of a steam-pipe 
from Barford and Perkins's Water-heaters leading to the tank placed above it, 
and which arc thus described by the manufacturers : — 
Article 1. — Pans for Boiling by Steam ; manufactured by Barford and Perkins^, 
of Peterborough. Strong double-cased galvanised -wrought-iron Pans for toiliug 
water, milk, &c. Prices : — 60 gallons, SI. 10s. ; 40 gallons, 71. 
The Skparatok Dairy. 
Although steam is by far the most convenient power in an exhibition of 
this kind, yet for purposes of demonstration it is sometimes necessary tO' 
sacrifice convenience in order to cany conviction to the minds of the most 
sceptical. Therefore it has been arranged to work the Separators by horse- 
power, as will be prescntl}' explained more in detail. 
The milk having been brought in the railway churns upon the platforna- 
waggons by the miniature railway, it is weighed by a machine sunk in the 
floor of the dairy, which is thus described by the makers : — 
* At York, in 1883, some of the fresh butter was kept as an experiment by 
different people for periods of four, six, and eight weeks, without perceptible dete- 
rioration. This butter contained no salt nor any other so-called " Preservative." 
