The Chester Meeting. 
525 
1891, with 9 entries, proved “ a very difficult class to judge, none 
being forward enough in-ca!f to show their milking properties, 
which should appear in a dairy class.” Class 121, dairy heifer, 
calved in 1892, had 1G entries, but the best heifer in the class 
the Judges “ felt unable to place higher than reserve, not being 
of a milking type.” 
In this section was also included the class for cows entered 
for the butter test, as described in the subjoined 
Report by the Assistant Steward op the Dairy, on the Butter 
Test carried out at the Chester Meeting of 1893, 
For the prizes offered by the Society in Class 116, for cows yielding the 
largest quantity of Butter by practical test of the churn. 
There were originally 33 cows entered, catalogued from No. 1179 to 
1211. Eight animals (Nos. 1185, 1187, 1188, 1193, 1194, 1196, 1203, 
1210) were, however, absent, thus leaving 25 competitors. 
At 5 o’clock on the evening of Sunday, June IS, 1893, the cows were milked 
dry and afterwards stripped in turn by an independent man, in my presence. 
The cows were then weighed, and were classed 116a or 116b according to 
whether their live weight exceeded 1,100 lb. or not, as laid down in the 
Society’s conditions. The result of this was, that 6 cows were grouped in 
Class 116a and 19 in Class 116b. 
At 5 o’clock on the morning of Monday, June 19, the cows were milked 
in the presence of assistant stewards, each assistant steward having charge 
of three cows. Buckets for each cow were provided by the Society, one 
for the morning’s and one for the evening’s milk. Attached to each bucket 
were two metal labels, one with the tare of the bucket clearly stamped on 
it, and on the other the number of the cow. It was therefore quite im- 
possible for the buckets to get mixed. 
The milking being finished, the several lots of milk were taken to the 
milk-receiving room, where each lot was weighed. A sample was then 
taken by Dr. Voelcker for analysis, after which it was again weighed. 
The buckets containing the milk were then carried by the Society’s men 
to the Steward’s office in the Dairy, and locked up. 
At 5 o’clock in the evening of the same day (Monday) the cows were 
milked as in the morning, in the presence of assistant stewards, and the 
milk weighed as before. In the case of one man having charge of more 
than one cow I was careful to see that such cows were milked in the same 
order at each milking, so that one should not have an advantage over 
another as regards time between the milkings. 
After the milk had been weighed it was taken to the Dairy, and as soon 
as possible the 25 lots were passed through the “Alpha Windsor” separator, 
which never stopped working until the 25 lots were separated. The 
buckets were first of all brought on to the Dairy and placed in order. The 
milk was then heated to 88° and put into the separator. Twenty-five 
small cream cans, with metal labels attached on which the numbers 1 to 
25 were stamped (one for each cow), were supplied by the Society. A little 
warm water was passed through the separator after each lot, so that 
it was impossible for any cream to be left in the drum of the separator, 
As each lot was separated, the cream was immediately taken away and 
locked up with sufficient ice near it to prevent it turning sour. The last 
lot was separated at 11 p.m. 
At 8,30 o’clock op the morning of Tuesday, June 20, seven churns of 
