138 



TEE AGRICULTURAL JOURNAL. 



Even in careful hands those things 

 bring about flies and evil odours some- 

 times. Milk, cream and butter are great 

 absorbents of odours, and great damage 

 IS caused by exposnig them to any objec- 

 tionable smells. 



it is not generally known that deli- 

 cately scented pomades are made by ex- 

 posing pure fat in thin layers to the scent 

 of flowers. The fat absorbs and retains 

 the beautiful odours. 



The natural delicacy, aroma and 

 flavour of nice butter properly made 

 should be preserved. 



If these characteristics are spoiled in 

 any way the value of the butter is re- 

 duced. The surroundings of the dairy 

 should, therefore, be always kept clean 

 and sweet. 



The cream should be mixed always 

 after each skimming is added, and churn- 

 ing should not take place sooner than 

 twelve liours after the last lot has been 

 mixed. 



If the churning is done immediately 

 after mixing, the older or riper cream 

 comes into butter first, and the newer or 

 more unripe cream is liable, and often 

 does, run away with the buttermilk. As 

 the matter of temperature is easily dis- 

 posed of on paper, but often difficult to 

 carry out in practice, it is perhaps better 

 to dwell on it a little longer. To raise 

 the temperature of the cream for churn- 

 ing the vessel containing it nuiy be placed 

 in a larger one, whicli contains warm 

 water. Stir the cream, and take it out 

 when it reaches the desired heat. Never 



pour hot water into the cream to raise the. 

 temperature. 



A well or stream of cool water is a great 

 help on a farm. With cold water a gTcat 

 deal can be done. The cream can be re- 

 duced in the same way as pointed out 

 above for raising the temperature by putt- 

 ing cold water in the outer vessel instead 

 of hot. In most places it is the exception 

 rather than the rule to have a supply of, 

 cold water. When ordinary means are 

 not at hand, cream can be cooled by put- 

 ting a wet bag or cloth round the vessel 

 and placing it on a shallow pan of water 

 in a draught of air over night. 



Water can be reduced in the same man- 

 ner for washing the butter. This plan 

 was practised all through the past severe 

 summer with good results. When a 

 sultry close night was encountered a little 

 salt was added to check the souring, and 

 the cream was left over till the following 

 night to be cooled. If there is no air 

 in motion this plan of cooling is not efiec- 

 tive. It is the rapid evaporation that 

 causes the reduction in temperature. 

 Water may also be cooled by dissolving a 

 little salt and saltpetre in it quickly. A 

 reduction of up to 10 deg. can be obtained 

 )iy this means. 



In some localities the only water to be 

 had at times of the year is discoloured 

 and muddy. 



For the churning, working, salting, 

 packing, and other treatment of butter,) 

 the dairyman can be guided by the sug- 

 gestions for factory butter-making. 



Veterinary Departmental Report for March 1901- 



ABSTRACTS FROM REPORTS. 



Minister of Agriculture — 



I BEG herewith to hand you the Depart- 

 mental Reports for the month of 

 March. 



You will observe little or no falling off 

 in the number of outbreaks of contagious 

 disease in the upper parts of the Colony. 

 Numerous cases are reported both of 

 lungsickness and scab, particulai-ly from 

 the Newcastle Division. Every step is 



being taken to deal with such outbreaks 

 as they arise, but I fear that under present 

 conditions it will be a long time before 

 we shall be able to show a clean bill of 

 health. During the past month there have 

 been issued from the laboratory 184 tubes 

 of locust fungus, 1,330 doses of Quarter- 

 evil vaccine, 5 syringes, 2 pestles and 

 mortars, 2,033 doses of mallein, 2fi0 doses 

 of Anthrax vaccine, 100 doses tuberculin, 



