16 
The Dainty, 
Jolting Milk during Transit. 
Another new discovery has lately been 
reported. In one particular factory it 
was repeatedly noticed that the milk 
supplied by farmers from a distance 
yielded less butter in proportion than 
that which had only to be brought a 
short distance. This led to experiments 
on the effect produced by the jolting to 
which milk is liable during transport 
The method adopted was as follows :—A 
quantity of milk was taken and divided 
into three parts, from which butter was 
made after cooling, followed by ten hours’ 
creaming. The three parts (A, B, C.) 
were, however, subjected to different 
treatment; A was at once cooled by 
means of ice-water; B after standing 
two hours; C aiter beivg placed in a tin 
ean and driven about in an ordinary cart 
for two hours. The average results were 
as follow ;—Taking the yield of A in 
butter as 100 per cent,, B produced 93:2 
per cent., and U 885 per cent. These 
figures show that it is by no means a 
matter of indifference whether the milk 
is at once cooled or whether it gets a 
prolonged shaking. The shaking seems 
to diminish the yield, causing great un- 
certainty and irregularity in the results. 
Finally, keep good cows, feed them well, 
give them plenty of food and shelter 
treat them kindly, and observe scrupu- 
lous cleanliness, and prosperity is sure. 
Butter Fat in Cream. 
First grade cream should contain not 
less than 30 per cent. of butter fat, for 
the reason that cream wiih this per cent. 
of butter fat will keep better and costs 
less to transport than cream of a lower 
per cent, of fat, and the dairyman will 
recover more skim milk. 
Some causes that tend to lower the 
butter fat to below 30 per cent- in cream 
separated with a cream separator :— 
The variation in the per cent. of butter 
fat of hand-separated cream is very great 
if operators are not careful in operating . 
their machines uniformly, There aro 
several factors that influence the test of 
cream from separators. The first and 
probably the most important cause that 
reduces the per cent. of butter fat-in 
cream is by turning too slowly, not giving 
the bowl enough speed. Anything that 
tends to change the speed of the bowl 
from one separation to another influences 
the per cent. of butter fat in the cream. 
A uniform speed of the bowl ig obtained 
by turning the crank at a given speed at 
all times and giving the crank an equal 
pressure at all points in its circuit around 
the axis. The speed at which the machine 
should be run is indicated by the manu- 
facturer. Follow these instructions and 
THE AUSTRALIAN GARDENER. 
a a a re 2 EY 
count the revolutions each time the 
machine is used, to be sure that the speed 
is maintained. / 
If milk is warm the cream will contain 
a slightly higher per cent. of butter fat ; 
if cold, it will contain slightly lower per 
cent , other conditions being equal. Milk 
immediately after it is drawn from the 
cow hzs the proper temperature at which 
to separate. 
Milk should be run through a separator 
at a constant rate. If milk is fed into 
the sepzrator at an uneven rate, if at 
times the flow of milk be stopped, the 
thickness of the cream will be greatly 
influenced. The faster milk is run through 
a separator, the thinner will be the cream, 
other conditions being equal. 
Tho amount of water or skim milk used 
to flush out the bowl will naturally tend 
to decrease the per cent. of butter fat by 
dilating the cream with water or milk. 
There is a cream screw or skim milk 
screw in each separator for the purpose 
of changing the thickness of cream when 
desired, By this it can be so regulated as 
to skim thin or thick eream, and when 
once set. if all other conditions of the 
separator are uniform, it will produce 
nearly a constant per cent. of butter fat. 
These principles hold true in all cream 
separators, and explain why the per cent. 
of butter fat sometimes runs below 30 
per cent. 
Rearing Calves. 
When skim milk is fed to calves, there 
is something wanting in it, and that some- 
thing is the butter taken out of the 
whole milk in the shape of cream, It 
follows, therefore, that this loss must be 
made up by some supplementary feed. 
Linseed, oilcake, cetton-seed meal, bran, 
oats, and peas are all good’ Bran is fre- 
quently mixed with chopped oats and 
peas, and fed raw in the milk. That 
practice is most objecttonable, and fre- 
quently results in the loss of the full 
value of the grain fed, besides inflicting 
injury upon the calf by scouring. The 
better plan is to put the bran and chopped 
oats and peas, with ground linseed in a 
dry state. into a box conveniently placed 
within the reach of the calf. Between 
the ages of one and three weeks most 
calyes will begin to eat the mixture. The 
chewing necessary to comfortable swallow- 
ing fits the feed for proper digestion, and 
prevents all risk of scouring from that 
cause. The chewing also favors the free 
ftow in the mouth of a good deal of saliva, 
needed to thoroughly digest the milk 
gulped down so hurriedly from the feeding 
pail. Linseed oilcake or cotton-seed meal 
may be boiled or well scalded and mixed 
in a syrupy state with the milk. The 
The composition of the additional feed 
might be about equal parts by bulk of 
brani, oats, and peas. No fixed quantity 
per head for feeding need be mentioned, 
It has been found desirable to allow the 
October 1, 1907 
calves to tuke as much as they care to eat. 
Handfuls of the best new hay—and all 
hay for fodder should be cut on the green 
side—may be offered, and most calves will 
eat grass with a relish at a month old. 
Opinions differ as to the relative ad- 
vantage of keeping calves in the stable all 
summer and allowing them the run of the 
small pasture field. A ;rass plot with no 
shade from the sun, and where flies are 
numerous and d ligent, is not the best 
place for calves. But if the calves be- 
kept in a dark, cool stable during the hot 
days, aud turned out for the evenings 
and nights, the protection of the soiling 
system will be coupled with the benefits 
of exercise and feed outside. Some farmers 
report very satisfactory results from adding 
turnips or small potatoes, pulped, to the 
aforementioned grain mixture, from the 
time the calves are three weeks old. No 
matter where fed, in the stable or ont, 
each calf should receive only its own 
share, in its own pail, in its own stall, 
thus successfully avoiding the respective 
risks of gorging and starving. 
Calves reared in this way will gain in 
size and strength of constitution all 
spring, summer, and autumn. When the 
severe weather of winter comes it finds 
these calves accustomed to live mainly on 
grass and dry chopped food. so that the 
change to stable aud winter conditions of 
existence is not violent nor very trying. 
The best conditions for profitable growth 
having been supplied by the intelligence 
of the owner, the inherited good qualities 
of any calf will get fair play. But if good 
qualities of breed inherited from the best 
of stock be baulked at the beginning by 
unsuitable conditions for growth and 
thrift, all chance of after profit from 
milking or fattening is gone. The profit 
of dairymen can be largely augmented by 
proper attention to the early feeding of 
young calves. 
Gladioli The WORLD'S 
AND FINEST and IM- 
Sweet PROVED GIANT 
VARIETIES, 
Peas _ 
L. H. Howell 
Gladioli Specialist, 
MOUNT VICTORIA, 
NEW SOUTH WALES. 
NOW READY TO SEND OUT. 
Catalogue Post Free: 
