Report on the " Working Dairy " at the Derby Show. G45 
so as to pass it with the canvas under the entire mass of curd and 
whey, the iron exactly following the circular curve of the pan. 
As the cloth is drawn up, the whey is squeezed out and drained 
off by hand, and the curd resembles a gigantic pudding enveloped 
in its meshes. It is immediately placed in the mould, which is 
circular, and like a moderate-sized Leicester cheese in form. This, 
being of elastic wood, is easily enlarged or contracted by certain 
ties or bands attached outside, and experience will soon show 
the size required for the quantity of curd. It is now immediately 
put in the press, and a rough lever with a weight quickly 
squeezes out the superfluous whey, which drains away by a 
channel provided for it. 
I have now described all the operations conducted in this 
division of the building, and must turn to the WOEKING Dairy 
itself. 
In my account of this department I will first deal with the 
methods of setting milk adopted, and afterwards with the 
churning and butter-making implements exhibited. I have 
before mentioned that the Cooley (American) and Swartz 
(Swedish) systems were represented here, a brick tank being 
devoted to each method. 
In the Cooley plan the cans containing the milk are entirely 
submerged. The vessels are mostly circular in form, though, 
of course, this is not necessary. Some are of an improved 
shape, invented by the Ayles- 
bury Company. These have a 
central hollow cylinder passing 
through their middle, open at 
the bottom, and communicating 
with their sides just under the 
lid by hollow perforations. By 
this plan the surface of cans 
exposed to the water, in which 
they are plunged, is increased 
fully 10 per cent., and their 
efficiency much increased. The 
covers of these cans do not fit 
down closely. Such a plan 
would be injurious to the milk 
immersed. It is claimed for this 
system that the animal odours 
and gases are more effectually 
disposed of by this process than 
any other. The covers are 
raised about half an inch from the top of the cans, and are pre- 
vented from closing by cleats fastened inside, thus securing 
Fig. 5. — Cooley System. 
