the exterior spout, thus affording room for fresh fruit and making the process continuous. Pomace or marc being passed but once through this pressure yields 65 per cent of its juice, while a triple pressing brings this figure up to 75 or 80 per cent.

The presses of M. Cassan Fils of Bourgoin (Isère), are provided with a hydraulic apparatus also described in 1878. (See Report 1878, Vol. v, p. 230.)

Many of the above cider and wine presses are also applicable for use in extracting olive oil, but in some cases presses of special construction are used, one or two of which may be described.

A press made by MM. Mabille Frères (Fig. 37), is supported upon four cast-iron columns. The screw is not fixed as in the cider presses but works downward upon the charge, being moved by a series of cogwheels, power being applied by hand or steam.

A press of similar but simpler construction was exhibited by M. Marmoumier Fils, of Lyons. It is worked like an ordinary cider press, by a ratchet and lever, but these are so arranged that the speed of working may be instantly accelerated so that the olive pulp may be pressed before it has time to cool. The press is supported

upon three columns only, thus affording lighter construction, without any loss of strength, while the base is enlarged to catch any water which may be thrown out during the operation.

One

Several designs of mills for crushing olives were exhibited. of these, by MM. Mabille Frères, is shown in Fig. 38, and is all of

iron, and may be worked by direct horse-power. A very simple olive mill, moved by horse-power and having a large stone roller, was shown by M. Marmoumier (Fig. 39).

The dairy interest was well represented at the Exposition, for, in addition to the cattle show and to the temporary and permanent exhibits of milk, butter, and cheese in class 69, there were in class. 74 several good displays of dairy machinery and appliances, and at

two of the largest of these (those of the London and Provincial Dairy Company and of Mr. Th. Pilter) opportunity was given for seeing such appliances daily in actual operation.

A competitive trial was also held upon the Esplanade des Invalides, July 17 and 18, at which every machine of importance was tested before the jury. For convenience the machines were divided into eleven categories, as follows:

1. Milk mixers.

2. Apparatus for heating milk.

3. Apparatus for cooling milk. 4. Cream raisers.

5. Mechanical separators.

6. Churns.

7. Buttermilk separators.

8. Butter mixers.

9. Butter presses.

10. Apparatus for cheese-making.
11. Miscellaneous.

No machines of great novelty were presented, those shown being rather of the nature of recent improvements upon well-known types.

FIG. 39.-Stone roller, moved by horse-power, for crushing olives. Marmoumier.

1, 2. Milk Mixers and Heating Apparatus.-Nothing of especial merit was shown in either of these two categories.

3. Apparatus for cooling Milk.-Several of these were shown. In the cooler invented by M. Chapellier, of Ernée (Mayenne) (Fig. 40), the milk is cooled by being passed downward from a receptacle, A, over a corrugated-zinc box, B, which is hollow, and is kept cool by an ascending current of cold water, F E, in its interior. The milk falls from B to F and is drawn off at C, the rapidity of its flow being regulated by the inclination of the corrugated surface. Milk which has a temperature of 32° to 34° C. (89° to 93° F.) when drawn from the cow may thus be cooled in a few minutes to within 2° of the temperature of the water used, and is thus preserved in its normal state, and lactic fermentation is prevented. By using hot water the apparatus may be converted into a heater.

In a cooler made by M. Drouot, Boulogne-sur-Seine, the cold

water circulates upward through a closely wound spiral tube, the milk falling along the outside of the tube. It is claimed that this apparatus needs but little water, which would be of advantage upon certain farms.

4. Cream Raisers.-Chapellier's "Cold ventilating cream raiser," consists of a hollow box or table provided with a tightly fitting cover and with two lateral openings. The milk is placed in earthen pots or jars in the table, the cover is closed, and the air is allowed to circulate through the lateral openings, which are provided with metal or, better, silk screens to keep out dust, etc.

The current of air is produced by a system of wooden chimneys and passes over the surface of the milk in the pans, which are not covered. In from twelve to fifteen hours all the cream has risen and the milk has lost nothing of its normal state or its natural aroma, and there has been no fermentation. This apparatus is made to treat from 25 to 150 liters at a time.

The Herweg apparatus is a modification of the old apparatus of Girard, and consists of three vessels of the form of a truncated pyramid, into which the morning, noon, and evening milk are respectively placed. These vessels are then cooled in a large zinc trough through