052 Beport on the " IVorkivg Dairtj" at the Dcrhy Show. 
has been invented by Mr. AUender for weighing it, by which 
means the quantity to an ounce is quickly and surely known. 
It consists of a weighing table about 3 feet 6 inches square ; 
on this are two A frames, between which is supported on 
trunnions a copper tank holding 35 gallons, or about 3 cwt. 
of milk. In one half of this is fitted a wire strainer, 80 meshes 
to the inch, through which the milk is poured. The tank being 
full, the contents are weighed, a catch is released, and the whole 
tipped into a tank on the floor, from ^yhence it is used as 
required." 
Lawrence's Refrigerator or Cooler, which completes the list 
of implements shown in the Dairy, is so well known that I need 
do no more than allude to it. It was fully described by Mr. 
Gilbert Murray in his report of dairy implements at Bristol — 
R. A. S. ' Journal,' vol. xv., part i., page 154. For ordinary 
farms it may be doubted whether this implement can be excelled. 
With a good supply of cold water it will rapidly (indeed imme- 
diately) bring down the temperature of milk or other liquids 
from 30 to 40 degrees, and for those who desire to send away 
their milk, equally with those who wish for good cream and 
butter, some such process as this has again and again been 
shown to be indispensable. The smallest machine will cool 
80 gallons an hour, and the largest as much as 250 gallons. 
Not the least interesting part of the Dairy Exhibition were 
the lectures delivered by Dr. Voelcker on each day of the Show. 
The gallery was generally crowded before his lectures began, 
and much applause accompanied or followed their delivery. 
The lectures were generally confined to the principles of butter- 
making, though occasionally the subject of cheese-making was 
introduced. " How," asked the Doctor in the first of his 
lectures, " is it that such immense quantities of butter are 
imported into this country from Holstein, Denmark, France, 
and even America, when we have such facilities for producing 
good butter at home ? The answer is simple, and it is this — 
Foreigners make better butter than ourselves," — and each day 
some part of his lecture was devoted to an exhortation on the 
importance of cleanliness, of method in testing the temperature 
of cream and milk ; of the necessity of at once cooling the milk 
when it comes from the cow ; of testing the cream with the 
thermometer before churning ; of preventing the access of bad 
odours to the milk when set ; of carefully providing proper food 
for the cows ; and finally, of avoiding contact with the hands of 
the dairymaid from first to last. The Doctor expressed his 
opinion as to the uselessness of attempting to get first-class 
butter from whole milk, because with whole milk it is 
impossible to separate entirely the fatty matter and the 
