648 Report on the " Working Dairy " at the Derly Show. 
The cream set on the Swartz or Cooley system should rise 
in 12 hours, if the water is at a sufficiently low temperature^ 
and about 20 per cent, of the whole bulk of the milk is 
usually obtained in the form of pure cream. Before alluding 
to the churning processes, I wish to advert to an experiment 
showing how long, even in exceptionally hot weather, milk may 
be safely kept on the deep-setting system. This experiment 
was carried out by Mr. Arthur Carey, the " Demonstrator " at 
the Dairy. 
On Friday afternoon, the 15th, some of the milk just brought 
in from the neighbourhood was placed in an American — Ayles- 
bury Dairy Company's improved — can, with lid, and sub- 
merged. On Saturday, at 2 P.M., it was taken out, partly 
skimmed, and then replaced. It remained the whole of Sunday 
in the cistern, and on Monday, the 18th, at 10 A.M., was taken 
out, after having been submerged 61 hours, and found by 
Mr. Carey, Mr. Robert Neville, myself, and others, to be per- 
fectly sweet. The temperature in the Dairy on Monday was 
80°, yet this can of milk stood in the Dairy all day (at least till 
4 P.M.), was tasted by numerous persons, and still remained 
perfectly sweet at the end of 67 hours after its introduction. 
This experiment shows, I think conclusively, of what value the 
new system is for the preservation of milk in a wholesome and 
uncorrupted state even in exceptionally unfavourable weather. 
Even in such a small matter as skimming milk (the next 
process in order), something new may be learned. As the oblong 
Swartz cans require from their shape a peculiar skimmer, so the 
deep-setting system has introduced a novel form of instrument 
which was highly recommended by Dr. Voelcker in his lectures 
in the Dairy. This skimmer is angular at bottom, and can 
thus be easily introduced into a can of milk without disturbing 
its contents. When gradually lowered, and the rim reaches 
the surface, the cream naturally flows into the vessel till it is 
full, and as little disturbance is caused by its withdrawal as by 
its insertion. 
The following is a list of the butter-making and working 
machinery shown in the Dairy : — 
1. Large Eccentric Churn, for whole milk or factory use. 
2. Taylor's Eccentric (small size). 
3. Midfeather Churn, 
4. American Swing Churn. 
5. Hathaway's Little Model Barrel Churn. 
6. Embree Butter-worker. 
7. M M Butter-worker. 
8. Butter-worker for factory use. 
And besides these, all of which were witnessed in operation 
