18 
and that is where it comes in that there 
is six times the feeding in silage that 
there is in hay; as the writer quoted 
above says, the leaves contain about two- 
thirds of the protein compounds. © This 
protein is one of the principal constituents 
that promotes the formation of milk, 
and therefore you waut to use a food for 
milch cows that contains a large amount 
of protein, In conclusion, I may state 
that there are all sorts of ways of making 
silage, but I have endeavored in the above 
remarks to exemplify to you the simplest 
‘form in the stack, and to show you that a 
man should not be debarred from making 
silage because he has not got asilo and 
cannot afford to put one up, for I trust I 
have proved that the best of silage can 
be made without one, and that it need 
not cost any more in its manfacture than 
hay.—Mr. A, Dowling, in “ Queensland 
Agricultural Journal.” 
The Daity. 
Insanitary Milking Sheds. 
If any justiftcation were required of 
the stringent regulations under the Dairy 
Acts for the enforcing of cleanliness in 
milking sheds, it is furnished by the State 
Veterinarian of Pennsylvania, U.S.A. He 
placed four healthy and two tuberculous 
cows in a sanitary dairy building. and 
four healthy and two tuberculous cows in 
an unsanitary building. The healthy cows 
were kept for seventeen months in the 
place originally assigned to them—except 
when they were cut for exercise—and 
during this same time the two tuberculous 
cows of one stable were frequently ex- 
changed with the two tuberculous cows 
of the other stable. It was arranged that 
each healthy cow should stand beside an 
unhealthy one, and, by changing the 
latter, each healthy cow was exposed to 
the same amount of danger throughout 
the experiment, At the end of seveuteen 
months all twelve cattle were killed. It 
was found that two of the healthy cows 
of the sanitary stable had developed 
slight cases of tuberculosis, and all four 
cows in the unsanitary stable had de- 
veloped severe cases of tuberculosis. This 
experiment showed that unsanitary dairy 
buildings have much to do in aiding the 
spread of diseases. Leaving aside all 
considerations save profit, it is in the 
interest of the dairyman to keep his cows 
n perfect health. 
Dairy Notes. 
ae. 
The dairyman that is inaking the most 
money to-day is the dairyman that is 
reading a great deal and keeping up with 
the best methods of the times. Informa- 
tion passes from one person to another 
so slowly by word of mouth that if a man 
had to. depend on that method of getting 
information he would continue to follow 
he methods of his ancestors more often 
THE AUSTRALIAN GARDENER. 
er 
than not. If word of mouth is depended 
on the ancestor had the advantage, and 
in the past this advantage has led to the 
young dairyman following in the footsteps 
of the old dairyman. The dairyman that 
reads can get out of the ruts, ani it is 
necessary many times to get out of the 
ruts if money is to be made by means of 
the cow and her products.. In the dairy 
business the margin between profit and 
loss is not great, and by a little wrong 
method the cowkeeper can easily. make 
a loss instead of a gain If losses are 
continued from year to year it means 
failure in the end. The farmer that reads 
seldom fails in the dairy business, 
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. Mixing raw 
bran or chopped oats with the milk inflicts 
injury upon the calf by sconring. At 
from one to three weeks old most calves 
will eat a mixture of chopped oats, ground 
linseed, and bran in a dry state. The 
chewing necessary fits the feed for proper 
digestion, an! prevents all risk of scour- 
ing, such as occurs when skim milk is 
gulped down hurriedly from the feeding 
pail. It has been conclusively shown that 
this risk can be avoided by mixing 2 oz. 
of cod liver oil with each 3 galls. of milk. 
Calves so fed will never scour, but gain 
as much as 1:88 lb. in weight daily. 
- Asarule, cows are milked twice a day 
—euarly in the morning and in the after- 
noon or evening —and it is generally f. und 
that the evening’s milk is richer in fat 
than the morning’s milk; at the same 
time the quantity of evening’s milk is 
usually less than the amount of 1.orning’s 
milk. With some cows this variation may 
be very considerable, whereas other cows 
yield practically the same amount of 
butter fat in the two milkings. The milk 
first drawn from the udder is always poor 
in fat, and the richness increases towards 
the end of the milking, and the last strip- 
pings are very rich in fat. The milk first 
drawn has been founa to contain only 
from } to 1 per cent. of fat, whereas the 
strippings may contain as much as 10 per 
ent. For this reason thorough milking 
with careful stripping is abs \lutely neces- 
sary in order to attain a maximum amount 
of butter fat. Altering the hour of milk- 
ing may seriously interfere with the yield 
of milk, and the treatment of cows before 
and after milking and the manner of 
milking itself have an effect on quality 
and quantity of the milk, A daily varia- 
tion in the yield and quality of milk 
which may be frequently observed, and 
which in some cases may be very con: 
siderable, may be caused by. a great many 
slight disturbances, brought about by 
changes of food, water, climatic condi- 
tions, change of the attendants and 
milkers, slight sickness, etc. Like in all 
other variations, the percentage of fat 
shows the greatest variations, whereas the 
amoont of casein varies within narrow 
limits, and the amount of milk sugar 
March 1, 1908 
and ash may be considered as almost 
constant. 
Sterilization means a heating of milk 
for some time to a temperature of 230 
degrees to 240 degrees Fahr., which is 
best effected by heating with steam under 
pressure. At that temperature ail germs 
are killed, and milk so treated can be 
kept for any length of time in a hermeti- 
cally closed vessal. This treatment of the 
milk has, however, an influence on the 
taste, compositim, and digestibility of 
the m lk, and for this reason a heating to 
a lower temperatuse of only 175 to 185 
degrees Fahr, called Pasteurisation, is 
often employed. This heating kills only 
the bacteria but not the spores of such 
organisms, and, in order to make the 
process as effectual ag sterilisation, the 
heating has to be repeated several times. 
All heating of the milk should be followed 
by cooling, and the milk should be kept 
at a temperature under 50 degrees Fahr., 
to retard the development of spores. 
There are at the Wagga Experimental 
Farm, Riverina, a number of superior 
young Jerseys (says the ‘ Agricultural 
Gazette of N.S.W.’), and as evidence of 
the ability of this breed of cattle to yield 
good quau.tities of rich milk under condi- 
tious of smali rainfall, the following yields 
are given :— 
Weeks, Lb 
Hawthorn... -. 56 6,420 
End — -- 50 5,509 
Wonga ... -. 55 4,484 
Wilga dex «. 52 56,904 
Doreen... ap GL Byes 
Clover... -- 51L 4,094 
Joan 3 61 6,934 
All bat the last cow are pure-bred Jerseys, 
and are by the bull Colleen’s Golden Lad, 
who is by Melbourne (imp.), from Colleen 
(imp.) These are excellent yields for 
Jersey cows on their first calf, and it 
proves conclusively that the Melbourne 
strain of Jerseys is a heavy-milking one. 
Melbourne, though 13 years old, is still 
doing dutp at the Berry Stud Farm. 
—— 
Dy Appoint nent " The Earl of 
r 0 4 aS Kintore, 
His Excellency — -”” PC, K.C.M.G. 
BOWEN & 
DIAMOND SETTERS, 
GOLD CHAIN and 
JEWELLERY MANUFACTURERS, 
CO., 
Gawler Place, 
NEAR GRENFELL STREET. 
pee 
Pipes Mounted and Repaired. 
Gilding and Electroplatlng done for the 
Trade, : 
Country Orders promptly atteaded to. 
Masonic Jewels of every description 
artistically executed with or without 
enamelling, 
