136 Cleanliness in Dairy Management. [june, 



as suggested above, both hedge and suckers have an equal 

 chance, and one is not favoured at the expense of the other. 

 Another aid towards preserving the vigour of a hedge lies in 

 cutting the timber before it attains too great a siz«e or age. 

 From 80 — 120 years is quite old enough for elm timber when 

 grown at a normal rate, and at that age it has not overshadowed 

 a hedge long enough to affect its constitutional vitality, provided 

 it has been treated on rational lines. Where hedgerow trees 

 stand very thickly, however, it may sometimes happen that the 

 hedge becomes entirely obliterated, but where this occurs the 

 growth of the timber should make up for the expense of the 

 fencing required. 



Although the above remarks have been made with a decided 

 bias towards the English elm for hedgerow trees, there is no 

 reason why other species should not be grown if desired. But it 

 must be remembered that the artificial planting of hedgerow 

 trees cannot be considered a remunerative operation, or one 

 likely to be undertaken from economic motives. On a large 

 scale, therefore, the survival of this form of arboriculture must 

 be confined to a species able to reproduce itself under more or 

 less abnormal conditions, and one which, at the same time, 

 possesses as few as possible of the objectionable features more 

 or less peculiar to this class of tree, and that the English elm 

 fulfils these conditions to a marked degree is evident. 



A. C. Forles. 



CLEANLINESS IN DAIRY MANAGEMENT. 



Milk is at once the most nourishing and the most delicate of 

 all foods, nourishing because it supplies all the constituents 

 necessary to support life, and delicate because in practice its 

 character gradually changes from the moment it leaves the 

 udder of the cow. These character changes are for the most 

 part induced by micro-organisms ; and as cleanliness is the 

 main factor by which the number and species of organisms may 

 be kept under control, cleanliness in the handling of milk is 

 of the utmost importance. 



Milk as it exists in the udder is free from germ-life, but 

 after reaching the milker's pail, it contains a considerable 



