2o8 Journal of Agriculture. [8 April, 1908. 



THE PROCLAIMED PLANTS OF VICTORIA. 



{CofithiKcd from page iy6.) 



Alfred ]. Eicart, D.Sc., Pli.D.. F.L.S.. Goi'ernmeut Botanist; and 

 J. A'. 7\>i-ey. H erbariuin Assistant. 



The Onion AiVeed. 



Aspliodelus fistulosns. Linn. Liliacece. 



Root fibrous; leaves many in a dense basal rosette, awl shaped, 

 grooved, hollow, about a foot long tapering to the apex. Flowering stem, 

 hollow, branching, i to 2 feet long. Flowers small, white, or pale pink 

 in IdO'Se rlusters. 



An introduction from Southern Europe. This onion-like plant is a 

 verv injurious weed. It has made its appearance in .several places, sup- 

 })ressing almost all other vegetation. It should be dug up before flowering, 

 and burned with the aid of brushwood, or mixed with quicklime. Plough- 

 mg, root-crop.s, and summer fallowing keep it under. 



Proclaimed for the Shires of Bellarintr, South Barwon, Port Fairv. 

 and Queen.scliff. 



CHEESE EXHIBITS AT THE A.X.A. EXHIBITION, 1908. 



Judges. — J. G. McMilla)i, X.D.D. (Cl/eese Expert, Department of 

 Agriculture) and A. IF. Woodard (/. and J. Lonsdale and Co., 

 Limited), late Cheese Expert, Canadian Department of Agriculture. 



The second display of cheese in connexion with the above exhibition 

 took place in January and February. The total entries were 150, as 

 compared with 90 last year. This year there were three extra classes, 

 and the manner in which cheesemakers responded was gratifying. The 

 greatest falling off was in the export class, there only being 16 entries as 

 compared with 25 in 1907. The decrease of entries in this class is to be 

 deplored. Good prizes were given-, but even that seems to be insufficient 

 to get dairymen to display an enthusiasm in the development of an ex- 

 port trade; the most pessimistic will admit that such development is 

 essential, but they are not unselfish enough to exploit the market them- 

 selves. The pioneering is left to a few who by their energy and pluck 

 relieve the market on this side, resulting in a rise of prices to those who 

 retain nl] their products on the local market. To again enumerate the 

 advantage.^ of export is superfluoius, as the benefits to be derived have been 

 quoted frequently in the Journal and other publications. 



The specifications for the various classes were as follow: — 



Class n. — I ton export cheese, not more than 3 months old. 



Class H. — 300 lbs. cheese, not less than 6 weeks old, nor under 40 lbs. weight. 



Class J. — 112 lbs. loaf cheese, any as;e, not over 12 lbs. each. 



Class K. — 4 loaf-size cheeses, not under 6 weeks old, nor more than 12 lbs. 

 each. 



Class I> (Surprise Class). — 4 40-lb. cheeses, to be taken at random. 



Class M (Surprise Class). — a, loaf cheeses, not more than 12 lbs. each, to be 

 taken at random. 



