Report on the " Working Dairy " at the Derby Show. 653 
■casein or curd matter, and it is entirely the curd matter in 
butter which causes difficulty, and in fact produces a cheesy taste. 
The best cream, he thought, was obtained from pastures having 
a good mixture of herbs, and by no means from the richest 
lands. 
Dr. Voelcker more than once in these lectures expressed 
himself strongly against the use of sour cream for butter- 
making. In this particular, it is right to say, he is at variance 
with many experienced persons. Mr. AUender, while admitting 
that under all circumstances the milk must be sweet, advocates 
the use of slightly sour, or, as he calls it, " ripened " cream 
for butter which is intended to be kept. I may also note 
another difference in opinion between the learned Doctor and 
Mr. Allender. Cream, according to the former, should be 55° 
to 57° when put in the churn. Mr. Allender, with great expe- 
rience, asserts a higher temperature as best, viz. from 58° to 
62°, 60° being preferred. 
I only quote these little differences as showing how authori- 
ties may differ on minor details, and proceed with some other 
points of these lectures. 
The importance of the milker of cows always having perfectly 
clean hands was dwelt upon. No amount of after-cleanliness in 
the dairy can remedy this error, when the milk with all its 
organisms has been thus polluted at its source. Next he 
alluded to the care with which the cows should be stripped ; 
and he mentioned 55° as a proper temperature for the milk to be 
immediately reduced to. 
He expressed himself an advocate for deep pans in preference to 
shallow ones, for the reasons previously given by me, and made 
some remarks on churning leisurely and deliberately, instead of 
always appearing in a bustle. Steady turning at 45 or 50 revo- 
lutions a minute was best. Too frequent washing of the butter 
in the churn was apt to deteriorate its high quality. 55° to 57° 
was mentioned as a proper temperature for cream to be kept at 
till it was churned ; and the Doctor recommended one-sixth of 
pure cold water to be added to each vessel of milk after the first 
skimming, in cases where it was saved a further 12 hours for 
another skimming. He laid some stress on the importance of a 
dry dairy floor, of simple and easily cleaned utensils, of brining 
or salting in the churn, and of watching the temperature. 
There can be no doubt that if these directions and injunctions 
were generally followed, English farmers and their wives would 
be more able to compete with foreign competition ; and it is 
sincerely to be hoped that among the visitors to the Derby 
Dairy, the seeds will be sown of improvement in practice, 
which will eventually render us less dependent on the foreigner 
