131 



to floor ; then turn lomul and ap- 

 lilv the cups to the cow in opj)o- 

 site side of the bail, and strip out 

 lirst cow. Heifers and short-teat- 

 {s\ oows, as a rule, milk out bet- 

 ter and (jUioker to nuuhines than 

 aijed cows. 



Iniinediately the last cow has 

 l)een milked, the cleaninfi of the 

 machines must be started before 

 anv milk which is left in the tubes, 

 etc., h«s time to dry and become 

 hjirdened on. First take a bucket 

 of cold or slitjhtlv warmed water, 

 and a scrubbing- brush, and wash 

 the outside of each set of teat 

 cui)s and any part which may be 

 spla.shed by the coavs, etc. Then 

 with another bucket of clean cold 

 or lukewarm water, and starting 

 at the bail furthest from the mil1i 

 releaser (in bucket plants it, does 

 not matter which one is done 

 first) place the set of cups well 

 into the w'ater, then turn on the 

 vacuimi, withdrawing and immers- 

 ing the cups qpickly. A scrubbing 

 motion is thus set up inside the 

 teat cups and tubes, which will re- 

 move the traces of milk left in 

 them. Having done all the sets 

 in the same way, go over them in 

 a similar manner, only this time 

 using a bucket of clean scalding 

 water with a little washing s<^da 

 in it, and this will have the effect 

 of removine any fat which is ad- 

 hering to them. If steam is "avail- 

 able the whole plant should be 

 steamed through and it will then 

 be found to be in a nice sweet and 

 clean condition. This if pnoperly 

 carried out should be sufficient for 

 a week, but at the end of each 

 week all parts must be taken 

 apart and brushed through, usinpT 

 cold water first, scalding water 

 next, and steaming through ; or if 

 steam is not available, all rub- 

 bers must be boiled to mak© sure 

 of removing the fat from them, 

 which will help to nreserve the 

 rubber, since grease, oil or fat is 

 deterimental to the keening quali- 

 ties of rubberware. Tn releaser 

 plants a brush fastened to a cord 



HORSE COLLARS. 



The kind that fif. 

 We are experts in Horse Collar= and 

 all other harness. All our Harness 

 is made from specially Sflected 

 leather and materials thrtmghont. 



Collars fpom 16/6 each 



Satisfaction guaranteed or j-onr money 

 refunded- 



Write to-day for our Catalogue C of 

 Collars and Harness. Free by re- 

 turn of mail. 



O AT KIPI *S 



64 HINDLEY STREET, ADELAIDE. 

 " Where the Good Harneis is made." 



and in.serted in the cml of the milk 

 pipe line and drawn through by 

 the vacuum and back again by the 

 cord will be the best means of 

 .keeping this piping clean. In all 

 rubber tubing use a bru.sh larger 

 than the bore of the tube, in order 

 to stretch th^e rubber and thus 

 force out anvthing that n'lay have 

 got into the pores or creases of 

 the rubber. Bptwecu milkings, re- 

 jnove all rubbers, connections and 

 teat cups from the bail and keep 

 in clean lime-water, using sufficient 

 water to thorougM\- immerse all 

 parts, and keep in cool place; also 

 open tip the milk line so that it 

 mav get well aired or ventilated 

 when not in use. Before using 

 again, drain oi'it the teat cups, 

 etc., from the lime. water and rinse 

 in scalding water, i^ime water re- 

 quires renewing once or twice a 

 week. 



In the event of an inflation 

 breaking whikst in work, and the 

 milk g-etting behind it into the 

 air line, it requires to be cleaned 

 out as soon as milking is complet- 

 ed ; this is done bv connecting the 

 two lines and pumping water 

 through them. 

 Special points for consideration: 

 Take first the teat qups— 



See that the inflations are such 

 that thev can be easily cleaned. 



See that the inside surfaces of 

 inflations are smooth and there- 

 fore easy to clean. 



It is essential that all rubber- 

 ware should be of the very best 

 quality, for if not, it will crack and 

 fray, and create fre.sh seats for 

 _g^erms to accumulate in. The 

 shorter the rnbber connections the 

 better, and in releasers T" favour 

 those which have large milk cham- 

 bers and without floats inside, 

 which make them difficult to clean. 



In dairies sending fresh m Ik to 

 Sydney, the cleaning of milking 

 machines requires extra attention, 

 and all parts want brushing and 

 scalding every day, since for the 

 milk supply the exclusion of all 

 germs is necessary. Even the lac- 

 tic germ which in cream is to a 

 certain extent desirable, is in milk 

 almost as undesirable as most 

 others, being the germ, which sours 

 milk in the ordinary course of 

 events. 



Too much importance cannot be 

 attached to the use of a scrubbing 

 brush when washing all dairy uten- 

 sils. Cloths and rags are not ad- 

 visable. 



If these simnle means of hand- 

 ling and cleaning the milking ma- 

 chines are well carried out, we 

 shall doubtless have much better 



re])orts from farmers and factory 

 managers alike, with regard to 

 the ('I'lalitv of the milk and cream 

 drawn bv machines, and also a 

 big im])rovement in quality over 

 the ordinary hand milking. Then 

 milking machines will be recog-- 

 ni.sed as a step in the advance- 

 ment of the production of high 

 quality milk, cream, and butter. 



♦ 



Weight of Milk. 



Dear Sir. — In perusing your 

 valued paper this month, I notice 

 that it is stated on page 646 that 

 " milk weighs about 8% tlis. to the 

 gallon." I wish to point out that 

 this is not correct. The average 

 weight of one gallon of fresh milk 

 being approximately 10.3 0>s. — 

 Yoi'irs, etc., 



H. J. Braund. 

 Sunny Brae Farm. 



We are much obliged to our cor- 

 respondent for drawing our atten- 

 tion to the above. The paragraph 

 referred to was accidentally omit- 

 ted from an article previously 

 used, which 'was quoted and 

 acknowledged from an American 

 source. In its original context 

 the statement was qnite in order, 

 for the American gallon is roughly 

 four-fifths of the English. To be ex- 

 act an American gallon (of milk) 

 weig'hs 8.6 English lbs. In. quot- 

 ing American milk yields it is cer- 

 tainly better to express quantity 

 in lt)s. This is usually done unless 

 it is made perfectly clear that the 

 American measure is referred to. 

 As the paragraph, stood it was 

 imdoubtedly misleading. 



■ ♦ 



Fattening Calves for Veal. 



A writer in the Journal of the 

 Board of Agriculture says that in 

 fattening calves for veal the feed 

 limits beyond which it is not ad- 

 visable to go with an average calf 

 are — 16 lbs. per dav by the end of 

 the first week ; 23 lbs. per day by 

 the end of the second week ; 28 

 lbs. per day bv the end of the 

 thizd week, and 30 lbs. per day 

 by the end of the fourth week. 

 Three gallons per da v is as much 

 as a calf can comfortably take at 

 a month old, and in all cases the 

 milk should be served to the calf 

 freshlv-drawu froiji the mother if 

 at all possible. 



