Report on the " Working Dairy " at the Derhy Shoio. 649 
each (lay of the Show, there were also exhibited Mr. Allender's 
machine for weighing milk, Lawrence's well-known Cooler or 
Refrigerator, and some ingenious and interesting models show- 
ing the relative constituents of milk, designed bj Dr. P. Vieth, 
the Aylesbury Dairy Company's resident Analyst. 
To turn for a moment to these latter. They were vertical 
columns of a considerable size, perfectly square in shape, and 
coloured to show the proportions of cream, butter, and butter- 
milk, skim-milk, cheese, and whey, &c., in a given quantity of 
whole milk. The milk column in cubic contents equalled 
exactly 10 gallons of milk, and was therefore 6 feet 2^ inches 
in height, and about 6 inches square. This column exhibited 
15 inches coloured, to show the proportion of cream (when 
taken by the Swartz system), or about 20 per cent. This 
cream brings away 2^ inches, representing 16 J per cent., of 
butter ; also 8^ per cent, of albumen, casein, milk-sugar, and 
salts combined. The skim-milk column has now left 90 per 
cent, of whey and 10 per cent, of cheese. A column showing 
the whey contains 3^ out of 54 inches of albumen, casein, 
milk-sugar, and salts, equal to about 6 per cent, of these con- 
stituents combined. The cheese column shows 2j out of 
6 inches of the same constituents, equal to 37^ per cent. ; 
^ inch or 7^ per cent, of the cheese is fatty matter, and the 
remaining 55 per cent, water. In these columns a good deal of 
information was thrust upon ordinary understandings by visible 
tokens very plain to the unlearned, and I have therefore 
thought it worth while to describe them. Blue colouring 
represented water ; yellow, fat ; brown, casein and albumen ; 
red, sugar of milk ; and white, salts. 
The various churns were exhibited from time to time during 
the Show. 
It may, also, perhaps be as well to note with care the exact 
process employed in taking from the churn, and working such 
delicate butter as was the whole which was made in the Dairy. 
The «butter-milk (far more resembling sweet- than butter-milk 
in flavour, as no portion of cream had been allowed to turn 
sour) was of course strained through a cloth as it ran from 
the churn, in order to retain every particle or granule of butter. 
A couple of handfuls of salt were then mixed with iced-water, 
and the brine being put in the churn, the butter was washed in 
it ; then a washing in plain cold water followed. A second 
washing with brine, rather stronger than the first, then took 
place — I need scarcely say that the brine should be strained 
through a cloth to avoid lumps of salt mingling with the butter 
— and after a few turns with the churn without water, the butter 
was fit for removal. It was immediately taken out with wooden 
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