Go 1 Report of the Stetcarcl of Dairying and Poultry at Nottingham. 
As usual, we Iiad some difficulty iu disposing of our skim 
milk during the commencement of the Show, but charitable 
persons in the town undertook to distribute it, and we were 
informed that it was greatly appreciated. Later in the week 
the demand for skim milk, for butter, and for the small French 
cream cheeses greatly exceeded our supply. 
Miss Smithard lectured to a very large and attentive au- 
dience during the week, explaining the Normandy and Danish 
systems of butter-making. She also made the French cream 
cheeses, which seemed to be extremely popular at Nottingham, 
and would be found to be much more profitable than butter 
during the summer months. 
Advantage was taken of the crowds which daily thronged 
the stand to make a free distribution of some very plain and 
practical Rules for Butter-making, which had been kindly di'awn 
up for the Dairy Committee of the Society by its chairman (the 
Hon. Cecil Parker), and which have since been issued with the 
authority of the Committee on a printed sheet adapted for hang- 
ing up in dairies.' These llules indicate so well the essentials 
of proper butter-making, that I do not hesitate to reproduce 
them below : — ■ 
Simple Rules for Butter-Mahinf/, 
AVfish, in cold water, all dairy utensils to be used, such as churn, butter 
worker, wooden butter hands, &c. 
Now scald with hot water, wash again with cold. 
Always use a thermometer. 
The churn and cream to be at a temperature of SC^ to 58° in summer, 
and G0° in winter. 
^'entilate the churn freely and frequently during churning, until no air 
rushes out when vent-peg is taken out. 
Churn at 40 to 45 revolutions per minute. 
Stop churning immediately the butter comes. This can be ascertained 
by the sound ; if in doubt, look. 
The butter should now be like grains of mustard seed. 
Draw off the butter-milk, using a piece of straining cloth — so as to 
prevent the loss of any butter — and ^^•ash the butter in the churn with plenty 
of cold water. Turn the churn two or three times very gently, then draw 
off the water, and repeat the process until the water dra'Nra olf is quite clear 
and free from butter-milk. 
Make a strong brine and pour into churn through a hair sieve. AVash 
the butter thoroughly and draw ofl' brine; take the butter out of the churn 
and put it on the butter worker, which use until every drop of butter-milk 
is pressed out of the butter. 
N.B. Never touch the butter with your hands. 
' Copies of this sheet can be obtained at the offices of the Society at 1^/. 
each or 6«. per 100. 
