THE ARREST OF LONDON DETECTIVE OFFICERS.

Patea Mail, Volume III, Issue 260, 6 October 1877, Page 2

THE ARREST OF LONDON DETECTIVE OFFICERS.

A connESPONDENT of the Manchester Guardian writes —“ The arrest of three leading officials of the Detective Department of Scotland Yard on a charge of conspiring to defeat the ends of justice has caused immense excitement throughout the metropolis. For some weeks past secret inquiries have been instituted by the Homo Office bearing upon the conduct of theseo fficers in their pursuit and capture of the turf swindlers. Till recently, however, the fact was known none but the highest authorities that Treasury had ordered a criminal prosecution. The order to arrest was given effect at 10 o’clock, when Druseovitoh Palmer, and Meiklejolm came on duty. At that hour Superintendent Williamson entered the detective room, and stated that it was with extreme regret he lead to request the officers named to consider themselves in custody. Nothing could exceed the surprise with which the announcement was heard by their colleagues, whom many years’ experience had taught to have entire confidence in the integrity and honor of the accused. The prisoners iverc then taken in cabs to the Kingstreet Police Station, where they were formally charged with the offence indicated. Great surprise was expressed when the Magistrate (Sir James Ingham) refused to accept surictios for the detectives, though a score of gentlemen could be at once found who were willing to become bail. The exact grounds have not officially transpired, but it is believed that Benson, the concoctm- of the turf frauds, has since bis conviction made certain allegations of bribery to suppress evidence which have led to the present extraordinary charges.”

HOW TO MAKE GOOD CIJEESK, At a recent meeting of the Cheshire Society, Mr Joseph Aston road a lengthy paper on cheese making, and from it we (Canterbury Time.*) extract the following

—“ 1 will now add about seventeen things to which special attention should ha paid in order to make good marketable clset-s'-.

Ist. Dairy cattle should bo treated kindly, have free access to good water, ami be driven quietly, especially in hot Aveathcr, to their byres, and all dirt removed from the udders b.Tore the. operation of milking is commenced, ami wiiicu should be pcrlormed by persons with clean hands. 2nd. Milk should not be mu into places where whey cisterns, sour cream, and buttermilk are kept, as it is ol such a delicate substance, and so liable to taint; for if, through carelessness or accident, small portions arc spilt upon the Soor, unless immediately removed, they will greatly add to the risk of polluting the atmosphere, and lessening the value o! dairies.

3rd. Cheese should not be made in rooms where paint has been recently used, as it has a tendency to injure the flavor. I had a very striking instance ot this nearly two years age, when a number had to be removed from the bulk, and sold on greatly reduced terms in consequence of having a few doors fresh painted at the time they were manufactured.

4th. The herbage from all marshy and very unsound land is ill adapted to make cheese of a superior quality, and if made use of for the purpose, it should bo in a very sparing manner. sth. There should be good milk and cheese vessels.

Gth. There must be sweet rennets and salt.

7th. The milk should not be allowed to perish before the rennet is applied in cold frosty weather, and ought hy some means to be cooled down when it is extremely hot, Bth. When the milk is very rich a good portion of the cream should be taken off the night’s milk, but if it is inclined to be poor all should be allowed to remain in it.

9th. When the soil is very light and the land poor, the dairy cattle should be fed either with corn or cake during the cheese-making season. 10th. The curds should be carefully broken down from 35 to 40 minutes, varying the time a little according to the quantity of milk in the vessel until they attain a shot-like appearance, and the whey becomes thin ami green. 11th. In cold weather a portion of the whey should be heated and returned to the mass before breaking down is completed, but when the modern vat is used the same object may be attained by applying steam or hot water into a false bottom.

12th. A correct quantity of salt should be applied to the curds, either by weighing or judging from the taste. The latter plans I prefer as being the safest and the best.

13. The proper degree of temperature should be hit upon in the milk before the rennet is applied, varying to some extent according to the state of the atmospere and condition of the milk.

14th. Cheese-makers should be guided more by tact and good practical experience than by any fixed rules, as milk varies according to the quality of the herbage and laud on which cattle arc fed, and the same amount of heat applied to the milk, and manner of handling curds upon some farms, would produce different results on others. 15th. The cheese should bo made and stored in rooms of a moderate temperature, extremes cither in beat or cold to bo guarded against. Kith. Where water is Impure, the boiling point should bo thoroughly reached before it is used for scalding tin 1 Vessels ; but that which is pure is much to be preferred, as it greatly assists in making really fine-flavored cheese. And 17th, but not of least importance, the dairy, if possible, should be arrarged so as to be preserved from all taints and unpleasant smells. If the foregoing points be jrroperly regarded, there is no fear of making good marketable cheese anywhere, and from all descriptions of sound land, and that will secure remunerative prices.