December 1, 1907 
The Dainty. 
Best Results. 
The following sugyestions were made 
recently in the ‘ Republican’ of St. Johns- 
bury, Vermont (U.S.A.), by Mr. Under- 
wood, manager of the Farmers’ Mutual 
Creamery Company. They desarve the 
attention of both creamery manager and 
patron. He very justly claims that 
farmers and dairymen should be careful 
of their milk, sending it to the creamery, 
whether as whole milk or cream, in the 
best possible condition. He asserts that 
creameries will eventually pay less for 
poor milk and cream, or reject them alto- 
gether, and advises milk producers to ob- 
serve the following sensible methods :— 
First : Milk or cream, fresh from the 
cow, should not be allowed to remain in 
a warm, close stable, or where there are 
odours of any kind. 
Second: All utensils or parts that 
either milk or cream comes in contact 
with should bo kept sweet and clean, and 
either sterilized, steamed or scalded after 
washing. - 
Third: Particularly, and all important, 
never mix warm milk or cream with cold. 
Milk or cream of equal temperature and 
sweetness, whether warm or cold, can be 
put together without detriment, if stirred 
or mixed well 
Hourth ; All milk and cream should be 
cooled, the sooner the better. 
Hifth ; Never shut up, cover, or tightly 
enclose milk or cream still warm from 
the cow. 
Milk or cream treated as above, and 
with ordinary care, will stand lots of hard 
usage from transportation, hot weather, 
etc. Dairymen who follow these simple 
suggestions will find their dairies pro- 
ducing better butter than before. If they 
will get a dairy separator, either hand or 
power, they will find their dairies pro- 
ducing better butter. But they should. 
especially observe the caution to be 
cleanly and neat, to wash thoroughly all 
parts of the separator, through which 
milk passes, each time it is used. If care 
ig taken to select a simple separator this 
work will be very light—much easier than 
washing the pans and cans now in use in 
the old, cr gravity process. 
~Skimmed Milk. 
The stay-at-home value of fresh skimmed 
milk is recognised by leading dairymen, 
but its full and real value is not appre- 
ciated by all. 1t has two values, both 
yery important : one is as food, the other 
as fertiliser. When properly used it is 
fed fresh and warm from the separator, 
by which its full value for both purposes 
is realised. The protein elements of 
skimmed milk are rich in nitrogen, an 
expensive thing to buy. These elements 
have a high-feeding value. The sugar in 
THE AUSTRALIAN GARDENER. 
the milk is excellent for food, before it 
turns to lactic acid, but if allowed to 
become acid or sour it will produce posi- 
tive harm and loss instead of gain. In 
no other way than ty the use of the 
separator can this valuable ingredient be 
turned to profit. The protein loses only 
a small percentage of its value in passing 
through the animal system, and thus is 
avallable fer the second use as a fertiliser. 
Skimmed milk, fresh from the centri- 
fugal separator, is a thoroughly good 
human food, and may be sold as skimmed 
milk, cottage cheese or otherwise. It is 
sometimes sold as ‘buttcr-milk’ by the 
addition of a starter and by churning. 
For farm use there is no better way of 
using it than in raising calves and pigs. 
It is also good for milk cows. It costs 
something to raise a milk cow from calf- 
hood to motherhood, but every year 
makes more appirent the real economy 
of having none but first-class cows, and 
there is an increasing disposition among 
dairy farmers to raise good calves. It is 
more sensible to raise a calf from known 
stock than to pay a small price for a hit 
or miss cow in a saleyard, however pro- 
mising her appearance. Under no cir- 
cumstances must the separator be for- 
gotten. That best of food, new skimmed 
milk, still warm and perfectly sweet, 
cannot be had without it—not even from 
the creamery. for creainery skimmed milk 
is apt to be stale and diluted with wash- 
ings and is always cold, or nearly so, 
by the time it can be fed. Skimmed milk 
has value also as poultry food. 
It will be found highly profitable to 
balance the feeding ration, In this way 
only can fresh skimmed milk, or any 
other product, be fed economically. Nu- 
tritive ratio does not apply to milk cows 
only, but is equally important in the case 
of pigs and poultry. The ration should 
be balanced in order to prevent waste, 
and to get the full value of the food. 
Watering, salting, and exercise are 
essential. ‘Tempered water in extremely — 
cold ;weather is favored by expert and 
successful dairymen. 
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I3 
Aberdeen-Angus Cattle. 
There is still a diversity of opinion 
regarding the origin of the Aberdeen- 
Angus cattle. By some, it has been seri- 
ously argued that they are an original 
and distinct species, while others main- 
tain that they are a distinct departure 
from the original cattle of ancient Cale- 
donia. Certain it is that they have had a 
separate existence for a long period of 
time. and if the latter theory of variation 
is correct,\how and when these departures 
may have been effected must be left 
largely to conjecture. 
- The idea which finds most favor is the 
probability that the peculiarity, such as 
being hornless, may have appeared sud- 
denly, owing to spontaneous variation, 
and that these results have come to 
possess a powerful hereditary tendency. 
These spontaneous variations or organic 
changes must have occurred since domes- 
tication took place, for while deviations 
from the original form of animals may 
arise spontaneously, some sort ef selec: 
tion in breeding is necessary in order to 
impart to those isolated deviations such 
fixity of sharacter, or such strong here- 
ditary power as would ensure their per- 
petuation. Among cattle completely wild, 
no artificial selection could take place, 
but with those under domestication the 
case is different, as isolating and breeding 
frem no other but animals possessing a 
peculiarity would, in time, lead to per- 
petuation or hereditary fixity. 
Polled varieties of cattle have been 
more widely spread than is generally 
supposed, but there is nothing to lead to 
the supposition that there is any near 
affinity between one another. Heredotus, 
writing of the Scythians, mentions that 
‘their chariots were drawn by oxen without 
horns, the cold preventing their having 
any; and Darwin states that a polled 
variety of cattle existed in Paraguay, 
South America. at the close of the 18th 
century. In Sutherlandshire, Scotland, 
there was a polled variety in 1769, and, 
according to Boswell, another in the Isle 
of Skye about 1773, while similar charac- 
teristics appeared among the cattle of 
Iceland at a less remote period. And, 
although the Scotch Galloway cattle of 
to-day may have a certain resemblance to 
the Aberdeen-Angus, there is certainly 
no nearer kinship between them than 
that the ancestors of each breed have 
sprung from one parent stock in the 
ancient cattle of Caledonia. Previous to 
the close of the 18th century, nearly all 
the Galloways were horned, and, indeed, 
there is a very close resemblance between 
them and the present Highlanders—minus 
the horns. But the same theory applies 
to all, and the case of the Galloways is 
the strongest proof of it. There has been 
a sudden appearance, through spontane- 
ous variation, organic or accidental change 
(if there is an accidental change in Nature) 
of one or more animals without horns, 
and the preservation of the new feature 
