November 1, 1907 
THE AUSTRALIAN GARDENER. 
18 
improperly compounded and any arsenic 
reinain in solution the foliage of the tree 
to which the spray is applied must inevit- 
ably be scorched. It may be worth re- 
peating that the reason why it is no nse 
Spraying with arsenical compounds for 
codlin moth before the fruit is set is 
because this insect does not emerge in 
the moth form from its winter stage to 
deposit eggs until the blossoming of the 
trees takes place ; consequently any appli- 
cation before this period would be a waste 
of labor and material. The reason why 
the fruits should be sprayed as soon as 
they are formed is not so much that they 
are attacked almost instantly by the 
caterpillars, because the eggs have to ke 
deposited, and a week or two elapse 
before the caterpillars start to feed upon 
the fruits, but because it is necessary to 
force some of the poisonous spray into 
the calyx cups of the upstanding, newly- 
formed fruits. The fruits grow rapidly, 
and the calyx lobes close ovcr these cups 
sufficiently to prevent the ingress of any 
future spraying, but not sufficiently to 
prevent the small caterpillar finding its 
way in. and thus puncturing the fruit 
with impunity. If the fruits are coated 
with the poison, the young caterpillar 
usually takes in a small portion with its 
food when puncturing the skin. As the 
moths which emerge from the winter 
stage hatch out irregularly over a period 
of many weeks from the blossoming of 
the tree onwards, and as the young fruits 
rapidly swell avd leave exposed portions 
of the surface uncoated by the first spray, 
it becomes necessary to repeat the opera- 
tion yery quidkly se as to aircumvent 
these insects. Consequently the second 
spraying is given from a week to ten days 
after the first, which means in a fairly 
large orchard that as soon as the first is 
completed the second is undertaken. 
About a fortnight after the completion of 
the second spraying a third is applicd. 
Asa rule, these three applications tend 
to intercept most of the first brood of 
insects, but it becomes necessary owing 
either te an influx of moths from other 
places or from the few that have escaped 
capture or poisoning to apply further 
sprayings after Christmas, «nd for late- 
ripening kinds, such as Stone Pippins, 
Rome Beauty, and Rokewood apples, and 
the Jater varieties of pears, a spraying 
given well into February is very etfective. 
1 would strongly urge growers not to 
neglect the early sprayings and imagine 
that Providence is goisg to favor them 
very much beyond what has occurred in 
other years, It is no use spraying fruits 
after the caterpillars have found a lodging 
therein. Tho spraying is a preventive 
pure and simple. For the late spraying, 
argenite of lead, owing to not disfiguring 
the fruits, should be worthy of a trial. 
emer MAE AS SURI 
During the last twenty jears 27,000 
acres of hops have been grubbed up in 
England, with a loss to British labour of 
about half’a million a year. 
\ x / 4 
The Daiy. 
Caring for Milk. 
The secret of keeping milk is to cool it 
quickly, or heat it to a Pasteurizing or 
germ destroying temperature. In a small 
way the former can be accomplished by 
setting the milk can in freshly-pumped 
water and stirring frequently. Well water 
is, however, seldom cooler than 50 deg., 
so ice water is almost a necessity. In 
addition, a cooler and aerator should be 
used, in which the milk is made to flow 
slowly over a cold surface into a receiving 
can. Milk thus cooled will remain sweet 
a long time. 
New skimmed milk was totally un- 
known, not in existence, before the advent 
. of the centrifugal cream separator. Many 
persons incorrectly think of separator 
skimmed milk as the same old product, 
left after taking the cream from the top 
of the milk, but new skimmed milk, from 
the separator, is a totally different thing 
from old skimmed milk from pans or cans. 
New skimmed milk has in it the sweet 
nutritious sugar of milk, while in the old 
skimmed milk this wholesome sugar has 
turned to unwholesome lactic acid or 
vinegar Lean persons take sugar to yet 
fat ; fat persons take vinegar to get lean; 
so one difference between new skimmed 
and old skimmed inilk should be »pparent. 
New skimmed milk, fresh from the sepa 
rator, has had the microbes and bacteris 
of disease removed from it ly centrifugal 
ferce, while old skimme | milk, left after 
cream has been allowed to rise in the old 
way, has been a feeding and breeding bed 
for these saine germs. 
Think of the opposite charaeter of the 
new skimmed milk, fresh from the sepa- 
rator, and the stale, flat, ready-to-sour, 
gravity skimmed milk; you will agree 
that each should have so distinct a name 
that they would never be mistaken for 
one another. The one should have a 
name signifying pure, s-eet, nutritious, 
wholesome food; the other might be 
called microbactovinegarus —iniicative of 
the microbes and hacteria in it, and the 
change of the milk suyar to milk vinogar. 
Milk exposed to the air, as in setting, 
will absorb any evil odour that may be in 
the apartment ; and in the cleanest apart- 
ment there is more or less odor and dust. 
The centrifugal separator almost entirely 
eliminates this exposure of the milk, 
thus producing sweeter, purer, better 
keeping milk and cream, and in butter of 
better quality. Only perfectly sweet, clean 
utensils should be used about the dairy. 
Milk should be drawn by clean hands 
(not wet with milk) into clean pails, from 
cows having clean udders, and poured 
through a double-thick or triple-thick 
cheese-cloth strainer. This is only fair 
traatment for the milk at the start. 
Whether the milk is to be set or separ- 
ated, the operation should be immediate. 
Milk is not improved by “ standing 
around.”? Milk enemies never rest for a 
moment, 
Caring for Cream. 
The centrifugal separator, more nearly 
than any other method, secures all the 
cream or butter fat from he whole milk. 
This is an absolute fact—experiments will 
at once prove it. Chemical tests show 
only a trace of fat left in separator: 
skimmed milk, A properly constr.icted, 
properly operated centrif gal separator 
should not Jeave more than three one- 
hundredths of one per cent. of the butter 
fat in the skimmed milk. whereas gravity, 
or old method, systems lose from one- 
quarter to one-half of the creain. It is. 
possible, with the best separator, to 
reduce this waste to below one one- 
thousandth part of the butter fat. This 
means a difference in favor cf ihe sepa- 
rator of at least three-quarters of a pound, 
of butter to every 100 pounds of milk. 
With a good market at hand a very 
profitable way of disposing of dairy pro- 
ducts is cream selling. Cream should 
command practically the full price of the 
whole milk required to produce it, thus 
leaving the sweet skimmed milk on the- 
farm as a by-product of much value. 
Cream that is to be sold should be cooled 
to 40 or 50 degrees, immediately after 
leaving the separator, and held at that 
femperature until delivered. If it can be- 
kept below 40 degrees it will improve in 
body by. standing one or two days, be- 
coming heavier and firmer and showing 
little or no disposition to turn sour. In 
large refrigerating establishments cream 
is often held a week or two for making 
ice cream or confectionery. Such cream 
whips to advantage, separator cream being 
superior fer that purpose. 
Cream should be cared for as soon as 
the separation is finished, If there is. 
froth on top it should be stirred down, 
otherwise it is liable to become bitter and 
injure the butter. Ifa simple bowl sepa- 
rator is used there will be little or no 
froth and the cream will have a smooth, 
velvety feeling, thus being in best condi- 
tion for butter making and commercial 
purposes, Ifthe separator has a compli- 
cated bowl, in which the milk passes 
through numerous narrow openings and 
over much metal surface, the cream will 
be quite frothy; this froth will not stir 
- down readily, for it will consist of par- 
tially churned butter. Itis best to remove. 
this froth entirely, otherwise the butter 
will have a bitterish, metallic taste. There 
is loss by removing this froth from cream 
obtained by complicated bowls, but the 
quality of the butter makes it necessary. 
If for no other reasoy the complicated 
separator bowl should be avoided, as this 
loss will saon amount to large figures. 
For butter-making cream should be 
kept in a clean, well-ventilated place,. 
wholly away from odors. Immediately 
