434 Agricidtiiral Gazette of N.S.W. [June 2, 1920. 



neutralise in a stated quantity of cream. It is understood that the firm is 

 willing to place soda, put up in this way, on the market at the same price as 

 that charged for it in bulk. 



The similar standardisation of lime has not been considered on account of 

 the reasons that exist against its use. 



Experiments are now being carried out in the neutralisation of cream 

 pasteurised under both the aforementioned systems, with mixed sodium bi- 

 carbonate and lime in varying ratios. The results of these trials will be 

 Inade known to those interested in the course of a few weeks. 



Cream containing over •:25 per cent, of acidity should nob be pasteurised 

 by the flash system because of the risk of | curdling, &c., nor below '18 per 

 cent, if trouble from over-neutralising is to be avoided. With the holding 

 system this range can be slightly increased. It is preferable to limit it in 

 both cases to about '20 or -22 per cent. Soda can be used with greater 

 safety at the lower acidities (under '2 per cent.) than lime. 



Some Recent Publications. 



Copies of the undermentioned publications may be obtained by farmers, free 

 of cost, on application to the Under Secretary and Director, Department of 

 Agriculture, Sydney : — 



Science Bulletin, No. 17. Neutralisation of Cream : Rate and Amount of the 

 Reaction in " Flash " and " Batch " (or " Holding ") Pasteurisers. A. A. 

 Ramsay, Principal Assistant Chemist. 



Farmers' Bulletin, No. 36 (Revised Edition.) Sorghum. A. H. E. McDonald, 

 Chief Inspector of Agriculture, and E. Breakwell, B. A., B.Sc, Agrostologist. 



Farmers' Bulletin, No. S8 (Revised Edition.) Fruit Preserving : Canning, Bot- 

 tling, Jam-making, and Candying Peel. W. J. Allen and S. A. Hogg. 



Grasses for Different Districts. 



The Marking of Lambs (Revised). 



Diseases of Lambs Incidental to Marking. 



Rearing and Feeding Poultry. 



Fruitgrowing under Irrigation (Revised). 



The Banana (Revised). 



Tank Sinking (Revised). 



The Care of Honey when Stored. 



If honey is stored in a damp place, and not thoroughly sealed up, it will 

 absorb moisture, and if excessive moisture is so taken up the honey is liable 

 to ferment and deteriorate in value. Do not leave the lid ofi the con- 

 tainers, or leave honey exposed for any length of time during tl e late autumn 

 and winter months. If kept in a dry place in a sound contaiiur honey will 

 keep good for years ; it may granulate, but that is not a sign of deterioration ,- 

 and in such case it may easily be liquefied by immersion of the container 

 in hot water. Honey containing excessive moisture, in contact with the 

 atmosphere and in a tinned container, will often be stained, as the liquid 

 then has a tendency to absorb some of the tin — an event usually indicated 

 by a dark streak. Let the apiarist have his honey well ripened naturally- 

 by the bees and stored in a sound container in a dry place, and he w 11 

 experience no trouble. — W. A. Goodacke, Senior Apiary Inspector. 



