TEE AGRICDLT 



URAL JOURNAL. 



175 



plained, the whole of the alumina is sepa- 

 rated in the form of precipitate. It is, 

 in fact, by virtue of this precipitation 

 of the alum, and the conveyance in the 

 precipitate of all the impurities, that 

 the clarification takes place. But even 

 sup])osing that a little of the alum were 

 to be left in the water, a very simple cal- 

 culation will show that the amount ther •- 

 by introduced into the butter would be 

 infinitesimal. The amount of water in 

 butter is about 10 per cent., so that 1 ewt. 

 of butter would contain about 11 Tbs. (a 

 little over 1 gallon) of water. As 1 gal- 

 lon of water receives only 12 grains of 

 alum, even if all the alum that was put 

 in were to remain in the water, the 

 amount conveyed to the butter would be 

 not more than 13 grains to the cwt. As 

 a matter of fact, even if only partial pre- 

 cipitation of the alum were to take place, 

 there could be only 2 or 3 grains of alum 

 left in a gallon of water, so that there 

 would never be any fear of more than 3 

 or 3 grains of alum to the cwt. of water. 

 It will be seen that those 2 or 3 grains 

 of possible addition of alum are too in- 

 significant to be considered. 



'\Vhen once the process is seen in 

 operation it will be found so very simple 

 and so very easy of application that it is 

 unlikly that any one troubled with im- 

 pure water would hesitate to adopt it. 



' EULES FOB MILK AND CREAM 

 SUPPLY. 



The quality of the butter made in this 

 Colony largely depends on the care be- 

 stowed on the production and treatment 

 of the milk and cream before being 

 manufactured. In the interests of the 

 dairying industry it is necessary for the 

 producers to exercise every precaution to 

 ensure the production of a first-class 

 quality of butter. This fact is recognised 

 by most dairymen, but there are some 

 who do not give due attention to these 

 matters. 



It is to be regretted that it is not pos- 

 sible to deliver all the milk produced to 

 the creameries and factories, and it is 

 deplorable to find many who are within 



easy reach of a creamery or factory try- 

 ing to separate the milk from their own 

 cows and manufacture their butter in 

 small lots. 



Perhaps the worst results are obtained 

 from cream separated on the farms and 

 kept until too old before being delivered 

 to the place of manufacture. The cause 

 for complaint is not due to the use of 

 fmall separators, but to the want of 

 proper conveniences and accommodation, 

 and, the lots being small, the necessary 

 care is not given to the cream. 



In our warm climate it is absolutely es- 

 sential to have the aid of refrigeration at 

 times of the year in order to make best 

 butter. 



In the absence of refrigeration the 

 quality of the output is irregular, so, in 

 order to attain and keep up uniformity, 

 the milk should be delivered to where 

 it can be treated in large quantities and 

 manipulatd to best advantage. 



With a view to encouraging an im- 

 provement on the existing conctitions, 

 the following rules have been suggested 

 by the dairy experts connected with this 

 Department as a guide to dairymen : — 



Rules. 



Care of Milk. 



1st. The pastures, yards, and sur- 

 roundings should be kept clean and free 

 from carrion, and all decaying matter 

 which may cause noxious smells. 



2nd. Milk should be used and supplied 

 only from healthy cows, which are fed 

 on wholesome food, and have access to 

 plenty of pure water. 



3rd. In districts where sufficient salt 

 is not naturally available a moderate al- 

 lowance should be provided, as it adds to 

 the health of the cattle and to the 

 quality of the milk. 



4th. Provide shelter for the cows 

 against excessive heat and cold, and. the 

 flow and quality of the milk will be 

 better. 



5th. Be sure and make provision 

 against the dry season by providing green 



