182 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ August 25, 1892. 
<is well aa of milk manipulation in the dairy, but we must 
admit that the final result, the crown and finish of the work, 
rests entirely with the dairy manager. That is the reason why 
factory butter is so superior to the ordinary samples from farm¬ 
house dairies. The art of churning consists in the thorough 
separation of the butter grains from the butter milk. At the 
factory this is done to perfection ; at the farmhouse it is a very 
doubtful matter indeed. Careless, hasty churning breaks up the 
butter globules, mixes the casein with them, colour and flavour are 
then both spoiled, and the butter soon becomes rancid from the 
decomposition of the casein. Evidence of this careless practice is 
afforded by the white streaks so frequently present in butter, 
which when quite fresh is fairly palatable, but never has the 
delicate nutty flavour of really pure butter, and is soon unfit 
for use. 
I here can be no doubt that dairy schools and dairy lectures do 
much good, both by showing how good butter is made, and in 
explaining why failures occur. Worthy farmers’ wives, ignorant 
as most of them are of the science of butter-making, must often 
wonder why the butter is streaky again. Have they not taken care 
to stir the cream, to scald the churn, and to place the cream in it 
with their own hands ? Yes, but then came the hasty summons of 
the odd man or lad to the churning, at which he is thoughtlessly 
urged to “ make haste.” He does so, dashing the cream about 
rather than steadily agitating it, and there is more streaky butter, 
with the resultant vexation and certain loss if the butter is not 
used at once. Lecturers explain clearly how this occurs, and how 
it may be avoided ; they also show the importance of temperature, 
of uniform condition of the cream, of thorough washing and 
working of the butter, and how long really pure butter is free 
from rancidity. 
It is just because every detail has attention that factory butter 
is so superior and is so much in demand that there is never enough 
of it. Let us see once more what are the other special advantages 
of a factory. The building consists of three divisions, connected, 
yet shut off from each other—the engine room, the dairy with an 
upper storey, the weighing and milk delivery department, out of 
which doors open into the storeroom and dairy. The new milk is 
received and the separated milk despatched without the persons 
engaged in that work having to enter the dairy at all. Each churn 
of milk as it is brought is placed upon the machine, which weighs 
it and prints the weight upon a slip of paper. It then elevates the 
vessel and empties it into a cistern in the upper floor, whence the 
milk passes through a pipe to the dairy into a separator driven by 
steam. The cream runs into receivers, the separated milk being 
driven upwards to a refrigerator, flowing thence, cooled, into 
another cistern, whence it is drawn into the weighing room and 
taken away. The churn, usually a large barrel one, and butter 
worker, are also driven by the engine. As the butter is made 
up into pounds, it is placed upon small slates, each holding 
lb lbs., and taken to the storeroom, where iron racks are fixed 
around the sides to receive the slates. Access to the engine room 
may be had by a covered way, but it should always be by an outer 
door, to avoid all risk of dust or steam in the dairy. The cleansing 
of the dairy utensils is done over a steam pipe, so that the scalding 
is perfect. All drains are upon the surface, with clear and wide 
outlets taken right away from the building so as to render any 
accumulation of sewage impossible. 
In the new co-operative factories in the South of Ireland the 
test for quality is applied by periodical churnings of whole milk 
from the cows or each member. Here we have the creamometer 
testing quality by degrees, and the Victoria tester, which, by an 
arrangement of multiplying wheels, causes a holder containing 
small bottles of milk laid horizontally like the spokes of a wheel 
on its side, with corks inwards, to revolve with such rapidity- 
centrifugal force again—that the cream flows to the inner end 
or tops of the bottles “ while you wait,” and the quality of the 
milk is visible at a glance. This requires only two or three 
minutes, and is the most satisfactory and interesting test we hava 
tried. 
I he entire building externally and internally should exemplify 
economy of materials, space, and cleanliness with efficiency. We 
commend it to the attention of technical education committees, for 
we should much like each county to possess a model dairy factory,, 
either for butter or for both cheese and butter, as well as a model 
dairy farm, fruit farm, and allotment. Why not? County 
councils have ample means at their disposal. If they hope to 
impart exact knowledge, to lead the people on to better things, 
they must show the way by the actual example of something more- 
tangible than a lecture affords. 
WORK ON THE HOME FARM. 
In addition to the sowing of Trifolium incarnatum, advised last 
week, Italian Rye Gras3 may also be sown on a clean stubble, nothing 
more being required than a turn or two of harrows and light rollers-. 
I)o not forget, however, that this Grass is a particularly gross feeder, 
which, if sown in poor or exhausted land, will give a full plant, but it 
will be stunted and yellow. The fact of sowing upon a stubble should 
tell one that the crop just cleared has taken much plant food out of the 
soil, and if we would have early strong growth in spring 2 or 3 cwt. of 
basic slag or mineral superphosphate per acre should be harrowed-in 
with the seed; then, with some nitrogenous manure applied in February, 
a really useful supply of rich fodder can be had. Like Oats, Italian Rye 
Grass quickly shows one the condition of the soil. We have had self- 
sown seed of it come up so thickly with corn that the stubble had the 
appearance of a meadow, but the grass plant had a very yellow poverty 
stricken appearance till a top-dressing of manure was washed down to- 
the roots. No crop answers better to the touch of manure nor so bounti¬ 
fully repays one for liberal treatment. 
line harvest weather, much as we value it, proves trying for 
pasture. Keep is already becoming scarce, and a prolonged drought 
will make bare pasture this autumn. The crop of Green Maize sown 
early in June will now soon be in use. We find it so great a boon that- 
we wonder it is not more generally grown. A field of it is still a rare 
sight, so little are farmers given to change, and so slow are they to take 
up a new thing. Yet here we have a crop of most easy culture, yield- 
ing from 20 to JO tons of wholesome green succulent food per acre, 
which is so palatable that cattle fight in their eagerness for it. All 
that it requires is a rich soil, watchfulness against rooks till the plant 
is visible, and using before there is much risk of harm from frost. It 
is positively refreshing to watch cattle crunching the large succulent 
stems of it out on a parched pasture. It answers perfectly well in 
ordinary soil rich in fertility, but on a sewage farm it grows from 8 to 
10 feet in height. The point of most importance is its suitableness for 
all farms free from frost for about four months as a minimum. We 
call attention to it particularly now in order that those home farmers 
who may feel the pinch of drought may be induced to sow some Maize 
another season. 
MiwiiuitULUUlOAL OESER VATIONS. 
Camden Square, London. 
Lat. 51° 32' 40" N.; Long. 0° 8' 0" W.; Altitude, 111 feet. 
Date. 
1892. 
August. 
Sunday .. 
Monday .. 
Tuesday .. 
W ednesday 
Thursday.. 
Friday 
Saturday .. 
14 
15 
16 
17 
18 
19 
20 
9 A.M. 
Rap 
<u rt 1- 
o « M 
is” * 
P3 as cG 
Inchs. 
29-807 
29- 935 
30- 112 
29-934 
29-821 
29- 721 
30- 033 
Hygrometer. 
Dry. Wet. 
29-918 
deg. 
67-8 
65-0 
64-2 
69-0 
64.0 
63-4 
61-3 
deg. 
59-7 
56-9 
58-6 
63-2 
63-1 
62-6 
55-6 
65-0 
60-0 
I. 
In the Day. 
•muH 
Direc¬ 
tion of 
Wind. 
Temp, 
of soil 
at 
1 foot. 
Shade Tem¬ 
perature. 
Radiation 
Temperature 
Max. 
Min. 
In 
Sun. 
On 
Grass. 
deg. 
deg. 
deg. 
deg. 
deg. 
Inchs. 
S.E. 
60-8 
75-1 
56-7 
122-C 
52-0 
_ 
W. 
Gl-1 
76-6 
56-1 
126-7 
50 6 
_ 
S. 
61-7 
69-8 
51-4 
101-0 
44-2 
0-018' 
W. 
60-9 
82-1 
55-6 
125-6 
52-0 
0-048 
E. 
62-0 
72-3 
59-1 
79-9 
57-3 
0-440 
s.w. 
61-9 
66-8 
58-3 
95-1 
55-7 
0-099 
s.w. 
61-0 
74-3 
52-2 
116-7 
49-0 
— 
61-3 
73-9 
556 
109-7 
51-5 
0 605 
14th.- 
15th.- 
16th.- 
17th.- 
18th.- 
19 th.- 
20th.- 
A 
of the 
REMAKES. 
-Sunny and warm day, cloudy evening, gale at night. 
-Bright breezy day, slight showers between 5-30 and 6 r.M. 
-Bright early, haze, or almost slight fog, between 8 and 10 A.M., then drizzly till 
1 P.M., and bright sun again after 3 p.Ar. 
-Almost cloudless morning, and sunny and warm throughout. 
-Overcast and very damp, foggy at times, and frequent slight showers; thunder- 
storm with vivid but rather distant lightning in evening. 
-Overcast and extremely humid, with occasional spots of rain, and a very heavy- 
shower between noon and 1 p.m. 
-Bright and sunny. 
warm, but on the whole unpleasant week, the 16th, 18th, and 19th being three 
most objectionable days remembered in August.—G. J. Symons. 
