Ap il I 1907 
Adulteration of Milk. 
The specific gravity of normal cow’s 
milk is calculated to range between 1-029 
and 1-033. As the specific gravity remains 
almost constant, it is possible to tell if 
milk is adulterated, also the form of 
adulteration practised. The addition of 
water to milk causes a low specific gravity, 
and the addition of skim milk a high 
specific gravity: very rich milk has 
naturally a low specific gravity, but the 
excessive amount of fat present is suf- 
ficient guarantee of its quality. What is 
needed to prove the common adulteration 
of milk—ie., thy addition of milk or 
water—is abnormally high or low specific 
gravity combined with an insufficient 
amount of fat. It must be borne in mind 
that the addition of preservatives to milk 
increases the specific gravity, also that 
temperature affects the lactometer read- 
ing. All iactometers work best at the 
temperature at which they are stander- 
ised, which 1s usually 60 degrees Fahr. If 
however the specific gravity of milk is to 
be taken ata lower or higher temperature, 
an addition or reduction must be made. 
For every degree of temperature above 60 . 
degrees Kahr add 0:1 to the lactometer 
reading (heat expands milk), for every 
degree of density below 60 degrees Fahr, 
deduct 0:1 from the lactometer reading 
Milk should never be tested for at least 
three hours after milking on account of 
the gases it contains when fresh. 
Simple Method of Testing Milk. 
A simple way of discovering if milk is 
up to standard, when scientific tests are 
not available, is to weigh one gallon of 
milk on a'reliable balance, and to deduct 
the ‘weight of the vessel. If the milk 
weighs 10} lb. —that.is, }1b. more than 
the same quantity of water » the milk may. 
be accepted as containing the solid matter 
required. The specific gravity of good’ 
milk is calculated at 1.038, which corre- 
sponds in weight to an increase of about 
31 oz. on one'gallon of milk at 60 degrees 
Fahr., compared with the weight of one 
gallon of, water at the same. temperature. 
Of course it is niore satisfactory to have 
milk tested scientifically. but it this, can- 
not be done, an approximate idea of the 
value of millk can be made? Of courge it - 
must be.,remembered, that if anyone 
desires'to calculate thé'amount of butter 
it is posstbleto maké from a given ,quan- 0” 
tity of milk withoutthe aid of scientific. 
appliances; aecuracy will depend on ter 
perature and promptitude. To gain some. 
idea of the.fat contents.of any sample of 
milk; Take! an ever sample of “nilk 
immediately after “milking, set it‘ fromi4.. 
to 6 inches deepiitya dairy which vegisters " 
48 to b0 Gegrees,‘aind let it stand-undis- 
turbe peeheautiy cals or forty-eight-hours. 
Skim the milk, ripen the cream and churn 
it. A separator should be used for separ- 
ating the cream from the milk when 
possible, as this test is valueless unless 
as the Dutch Belted 
down to 5,300,000 cows, 
THE AUSTRALIAN GARDENER. 
the dairy registers 50 degrees below new 
milk heat. It is necessary to know the 
exact amount of milk used with the test, 
ag ten gallons must produce at least 3 lb. 
of butter, or the milk may be considered 
below standard. 
—“— 
Dairying on Costly Land 
Why is dairying in Holland prosperous 
in spite of her high priced lands, high 
taxes, and other high costs of production ? 
The milk cows of Holland average 4.227 
quarts of milk per head per year, on a 
conservative estimate. There is the one 
plain fact that underlies the most success- 
ful dairy practice on earth. The Hollandrs 
have for centuries bred cows for milk. 
They have bred big cows. They have fed 
and housed them scientifically. They 
desired milk to drink, to sell, and churn. 
They have as the result of their work 
those two fam. us breeds of cows known 
and Holstein- 
Friesian, 
They keep these cows bred up and fed 
up to a standard that means an average 
yearly production of 4,227 quarts, or over 
9,000 1b, of milk per head. That is to say 
the Holland farmers on their £100 to 
£400 an acre dairy land milk cows that 
surpass the‘ show’ cows of American ex- 
periment stations and millionair farmers 
of other countries. 
Are these Holland cows higher priced 
cows? Authorities estimate that the 
960,000 milk cows in Holland are worth 
£10,050,000. That is an average of £11 
10s per head. 
It requires about 17,000,000 milch cows 
to produce the milk of the United States, 
and the average yearly yield per cow is 
about 1,300 quarts. With cows of the 
Holland type yielding 4,227 quarts per 
cow, our 17,000,000 cows could be cut 
and that would’ 
‘mean a sufficient saving in investment, in 
feed, in shelter, in labour, and other costs 
of élements to make the dairying interest 
the most profitable farm, interest in the 
world. The position of the’ Australian 
dairy farmer as regards the average annual 
production of milk per eow per annum is 
somewhere about the same level’ as the 
Americin‘farmer. With better cows and 
better treatment of them our average 
_ butter yield per, cow could be easily 
i 
‘eased. by at least fifty per cent. 
i % eek 
While a sick pig is generally-hard to ~ 
~ cure (says an ‘American writer), there 
Tee ‘ Boe 
are many remedies prescribed for hog: 
ailments. I have only one remedy for a 
sick pig, and that is a very simple one: 
Rheumatism, paralysis, blind staggers, 
thumps, scours, ete, I treat all alike 
though in varying proportions My cure- 
ain= = 
A Cure-All for. Pigs: _ 
I3 
all or panacea is nothing more than fresh. 
new milkand turpentine. For a young 
pig, say, six weeks, I administer a tea- 
spoonful of turpentine in, say, half a pint 
of milk Unless the pig is very sick, it 
will readily drink this If too far gone to 
drink, it must be administered with a 
spoon An older pig, however, will seldom 
refuse new milk, even when a tablespoon- 
fulis given in a quart or more I always 
keep a supply of turpentine on hand, and 
when there is anything wrong with my 
pigs, at once give a dose of turpentine 
and new milk Itis the best remedy I 
know of for all the ills that pigs are heir 
to Grade the dose from a teaspoonful for 
a six-weeks-old to a tablespoonful or more 
for a mature hog The milk may be given 
ad libitum, or as much as the pig will 
take to drink freely 
‘Farmers, 
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