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Butter-Workers.

A A—Guide scrapers, for conducting the butter under the roller

B—Scraper for freeing the roller from butter;

C C—Groove for conducting the buttermilk away

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Directions for Use.

1.	Light the fire in the stove (B) in the usual manner.
2.	Close the two taps on the cheese-tub side.
3.	Open the two taps to allow the water to flow into the boiler.
4.	Fill the cistern (C) with water.
5.	Fill the tub with milk (if not previously done) when the water boils.
6.	Turn open the taps next the cheese-tub. This will allow the boiling water to rush into the hollow chamber round the cheese-tub, and will, in about two minutes, warm the milk to the required temperature for cheese-making.
7.	Draw off the hot water from the hollow chamber.

For heating the curd, repeat the above process.

∵ In very hot weather the milk may be cooled night and morning, when it comes from the cow, by passing cold water (with ice, where obtainable(through the apparatus. The fire will, of course, be unnecessary.

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Very thin and sharp blades, made from the finest quality of English steel, plated or tinned to prevent rust.

For large cheese factories this new invention saves labour by cutting the curd, stirring whilst scalding and salting.

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Messrs. Burrell and Whitman, New York, the makers, claim for these vats : (1.) That they perform nearly the entire work of stirring the curd by machinery, dispensing with the use of an extra curd-drainer or sink, and doing the work much more perfectly than by hand. (2.) That by their use one man will easily do the work of two men using the common vats. The provisions for heating and cooling the milk are essentially the same as in the ordinary vats. The construction of the vat is that most favourable to strength and durability. The machinery is simple and not liable to get out of order.

Professor Arnold, President of the American Dairymen's Association, states concerning Wire's vats: "Rochester, New York, 27th December, 1881.—The points in cheese-making which I have specially insisted upon as important are: First, avoiding whey—especially sour whey—in the preparation of rennet and in milk before curding. Second, drawing the whey sweet. Third, keeping the curd fine and warm while draining, instead of packing and grinding. Fourth, airing the curd while fine and warm—about 90°—much longer than usual, with frequent stirring—till it begins to break down and feel silky when pressed in the hand, and to have a perceptible taste and smell of cheese, and until all undesirable odours, whether animal or vegetable, if any, disappear. These points, which I have proved to be essential to the finest cheese, I have found considerable trouble in carrying out, on account of the difficulty in keeping the curd warm enough, and the labour of stirring required to keep it fine and well aired, especially in spring and fall. It affords me much satisfaction to find in the circular vat and rotary curd-stirrer of Mr. T. B. Wire a perfect remedy for all these obstacles, and at the same time a labour-saving machine. Its introduction must revolutionize the mode of manufacture and greatly enhance the quality of cheese. I consider it the greatest improvement I have ever met with in the art of cheese-making."

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What Cheese-makers claim for it.—It saves the time and labour of cutting and making cheese-cloths. It saves cloth taken up in the old way by seam. It saves expense for thread. It secures uniformity in the size of cheese and cheese-box. Every box can fit perfectly, consequently there is no trouble in removing it at any time desired.