The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-12-05
LLAETH BUWCHOD
FRENINHES
Miss May Griifiths Superintends the
Royal Dairy at BalmoraI.
GENETH LANWEDD o SIR BENFRO
Her Butter is Greatly Admired BY
the Queen and the other Members
of the Royal HOusehOid..At the
Special Request Of Her Majesty
Her Numerous College Certificates
AdOrn the Walls Of the Royal Dairy.

One who signs herself "Olwen," in
the Cardiff Mail, has this to say about
the royal dairy: Il have seen many
model and working dairy, but every
thing considered, the royal dairy at
Balmoral beats everything l have wit
messed in that way. In point of order
and arrangement the whole extablsh-
ment, of course, leaves nothing to be
desired. What strikes you most Is its
ideal simplicity, SO that even in the
very milk and butter you seem to per-
ceive the stamp and image of the roy
al owner. The temperature is delicious
"a kind of vernal coOlness pervades
the air. sweet as the breath of kins
that feed in the meadows. The dairy
Is situated about the center of the eX-
tensive grounds which surrounds the
royal castle, and from which there Is
an exquisite view Of valley and noun
attn scenery. The entire construction
is of grey granite. surrounded by a
massive veranda of the same, while
the interior is of white-tiled walls,
with white marble and pink granite
connects the model dairy with the work.
ing dairy, where the produce for her ma
jesty's table is daily manufactured. The
SKINNED milk of which there is a
large quantity, is made into skim
cheese, which Is sold at a very rea-
sonable price to the inhabitants Of the
surrounding districts, and is always in
great demand. Everything is con-
structed as conveniently as can be
for carrying on the work of the dairy
A herd of Aryshires is kept, some of
which are much thought of by their
royal mistress. The byre, or cow
house, is kept scrupulously clean, so
that altogether the queen has quite a
scientific -principled dairy. even in the
north of Scotland"
II am not going to tell YOU much
more about the queens dairy, but it
may interest your readers to learn
something about the young Welsh lady
who now presides at this model estab-
lishment at BalmOral. Miss May Grif-
flths may be said to have been born
into the special work which she has
adopted as a profession at her home
Pennally Court. Pembrokeshire-wher
large herd of pure Castlemartins Is
kept, giving good average milk. As
far as is possible with old-fashiOned
outhOuses. everything is carried on in
the best way to give good results In
the dairy The greatest care is taken
that the mich cows. eat nothing which
will impart an unpleasant and objec-
tiOnable taste to the milk or butter:
everything likely to cause difficulty in
the process Of manipulation is careful
~ avoided, and the greatest judgment
Is exercised in making the food APP
petising for the dairy cooks. Then,
again, the rnilkmaids have to abide by
their rules. which for years have been
strictly adhered to-, more especially
since the day Of scientific dairying.
One good rule is that every mixer
should wash his or her hands previous
to beginning to milk and after operat-
ing on each cow; this alone Ii the Sc
cret OF success for the turning out of
the so-called 'gilt-edEed butter
Four times In one week last winter