422 



Butter Competitions in Ireland. [oct., 



In regard to the importation of live stock into Malta, 

 it appears that Government Notice No. 86, dated April 19th, 

 1904, has been cancelled, and has been 

 ^port^Re^la^" ^^P^^*^^^ ^7 following regulations :— 

 tions— Malta. Horses, cattle, sheep, and pigs must be 

 accompanied by a certificate, signed by 

 the local authority, stating the number of cases of infectious 

 or contagious diseases of animals of the same species which 

 have been officially returned both at the place of origin and of 

 embarkation during the three months preceding the date of 

 embarkation, and the number and species of the animals. The 

 -consignor must, before embarking the animals, obtain a permit 

 to import them. 



Horses are to be quarantined and submitted to the m^allein 

 t-est, if this be deemed necessary. They are not to be released 

 until the veterinary surgeon declares them to be healthy. 



[Bulletin Mensuel July, 1906.] 



Surprise Butter Competitions have been held by the Depart- 

 .ment of Agriculture for Ireland during the past three years- 

 The purpose of the competitions is ex- 

 Surprise Butter plained as follows :— 



^fn\reland"^ ^^^''^ ''^ C^7w/^////^p«j.— -The object of these 



competitions is to induce creamery managers and others 

 engaged in butter-making to give increased attention to 

 -every detail in the making and packing of butter, and particularly to cleanliness 

 in every stage of the work. The reputation of Irish butter must depend on the 

 degree in which these two essentials, viz., cleanliness and atte'ntion to details, are 

 possessed by Irish butter-makers. But unless interest in the work can be increased 

 and sustained, and unless those engaged in the industry bring into the work a 

 certain amount of enthusiasm, accompanied by a desire and a determination to excel, 

 the qualities which mark the successful butter-maker will not be perpetuated, and 

 the possibilities of Ireland as a butter producer cannot be realised to the full. 

 Fortunately, butter-making is an occupation which becomes engrossingly interesting 

 to those who have studied the numerous scientific problems which it presents to the 

 thinking mind. The courses of instruction for creamery managers have been 

 instrumental in arousing interest in the scientific side of dairying, and it is hoped 

 that these competitions may serve the further useful purpose of stimulating many 

 creamery managers to greater sustained practical efficiency. They certainly should 

 set up a standard of comparison by means of which butter-makers will be able to 

 measure their progress towards perfection." 



Manner of Conducting the Competitions.— Th^ butter exhibited 

 is called up for the competitions by telegrams despatched by the 



