Churnability  of  Cream. 
113 
Such  in  briefest  outline  is  a sketch  of  the  forms  which 
State  aid  to  agriculture  is  now  taking  in  Canada,  the  largest  of 
His  Majesty’s  self-governing  Dominions.  The  information  has 
been  largely  gleaned  from  the  more  or  less  voluminous  reports, 
bulletins,  and  circulars  issued  by  the  Dominion  and  pro- 
vincial Governments,  supplemented  by  answers  to  special 
inquiries.  Much  that  is  interesting  has  had  to  be  omitted,  but 
in  connection  with  the  developments  that  now  appear  to  be 
taking  place  in  Great  Britain  the  particulars  given  may  lead 
to  the  consideration  of  methods  successfully  applied  in  Canada, 
respecting  which  more  detailed  information  is  readily  obtain- 
able. While  it  has  been  my  aim  to  state  facts  of  special  present 
interest  it  is  doubtless  true  that  a more  detached  observer- 
might  find  points  for  criticism  or  even  give  expression  to 
complaints.  No  human  institutions  are  exempt  from  either. 
But  Canadian  organisations  are  modern  and  democratic  ; they 
are  what  the  people  choose  to  make  them.  This  at  least  can 
be  said,  that,  served  by  able,  practical,  and  enthusiastic  workers, 
the  Dominion  and  Provincial  Departments  of  Agriculture  in 
Canada  are  conducting  the  national  industry  along  numerous 
paths  of  successful  progress.  State  aid  to  agriculture  is, 
however,  justified  not  so  much  by  any  advantages  it  may  confer 
upon  a class  as  by  the  fact  that  improvement  in  agricultural 
production  reacts  upon  every  other  section  of  the  community 
and  benefits  the  whole  nation. 
Ernest  H.  Godfrey. 
Department  of  Agriculture, 
Ottawa,  Canada. 
CHURNABILITY  OF  CREAM. 
In  the  last  number  of  this  Journal  there  appeared  an  article 
by  Mr.  Ernest  Mathews  on  “ Dairy  Cattle  and  the  Butter  Test.” 
In  this,  he  published  an  account  of  investigations  into  the 
number  and  relative  sizes  of  the  fat  globules  in  milk,  which 
had  been  carried  out  at  the  Cooper  Research  Laboratory,  in 
connection  with  the  dairy  work  at  the  Gloucester  Show.  It 
was  foreshadowed,  therein,  that  further  investigation  was 
required  to  determine  how  these  or  other  factors  affected  the 
butter-making  capability  of  different  milks. 
It  is  proposed,  therefore,  to  give  an  account  of  what 
farther  has  been  done  in  this  matter,  at  the  Liverpool  Show, 
and  in  the  Cooper  Research  Laboratory.  The  present  article 
will  be  supplemented  by  a full  scientific  report  which,  it  is 
hoped,  will  appear  in  the  Journal  of  Agricultural  Science. 
YOL.  71.  I 
