G44 Report on the " Working Dairy " at the Derly Show. 
It was intended that a comprehensive trial should take place 
at the Show to test the merits of the various machines ; but Mr. 
Allender, not unnaturally, urged the objection to the Stewards of 
Implements, that such a trial would be incomplete and unfair in 
the case of the Danish one, which was new to this country of 
which the working was very little known, and the proper 
fixings had scarcely been arranged. Moreover, the foundation 
of the shed was not solid enough to enable any of the separators 
to be worked practically as they would be in a properly con- 
structed dairy. Under the circumstances such a trial would be 
inconclusive, as far as practical results were concerned ; and 
this view being concurred in by the Stewards, the trial was 
abandoned for the time, and it is hoped that it may be under- 
taken by the Society in London at some future time, and under 
the auspices of the Society's Engineer and Chemist, as well as 
the representatives of the makers. 
Before leaving this department, I must briefly allude to the 
cheese-making operation which was carried out here on each 
day of the Show, and which generally drew a highly interested 
group of observers. 
The method adopted was the making of skim-milk cheese 
upon the German system, and it was conducted by a proficient 
from Germany. The milk, from which the cream had been 
removed, was placed in a copper vessel containing about 
20 gallons. This vessel had a steam tap communicating 
with it for heating purposes, and the milk was immediately 
raised to a temperature of 32^ Reaumur, equalling 104^ Fahren- 
heit. When stirred and evenly heated to this temperature, a 
gramme of anatto and 10 grammes of rennet are added to each 
100 litres of milk ; that is to say, for each 22 gallons. (This is 
about three-eighths of an ounce of rennet and lb\ grains English 
of anatto.) The vessel is now covered with a wooden lid, and, 
the heat not being artificially upheld, a slight cooling takes 
place. In about 25 minutes or so the curd has formed. A 
cloth is now hung over the pan, and as much of the whey as is 
practicable is removed by a large white wooden scoop. The 
temperature is now raised to l00°, and the curd is cut and 
stirred with a wire divider till every particle of it is dis- 
integrated. This process lasts some 30 to 45 minutes, and its 
temperature is continually tested during the time by a thermo- 
meter immersed in it, and its condition also by the hand 
of the operator. The time of stirring is regulated to some 
extent by the feeling of the curd in the hand. When the oily 
feeling has abated and a dry feeling succeeds, it is fit for removal 
to the mould. The process is simple. A piece of elastic hoop- 
iron is wrapped in the outer edge of the cloth intended for use, 
and the iron, being taken in the hands at each end, is easily bent 
