May 1, 1908 
THE AUSTRALIAN GARDENER. 
19 
No imcrenanse im Price. 
Debtor Se meeacn dh 
THE OLD FAVORITE 
DIAMOND TOBACCO, 
Dark Twist, 8s. Ib. 
Aromatic, 3s. 9d. lb. 
Obtainable at all Stores, or of the Sole Agents— 
W. CORNELL & Co., 55 Rundle Street, Adelaide. 
good deal of long hair on the udder, 
conditions may be improved by having 
the hair clipped. During a wet season, 
when cattle are walking around in 
muddy yards, often with udders rub- 
bing on the ground, it takes consider- 
able water to get them even in fair 
condition. In this case, after washing, 
the udders should be rubbed dry with 
a clean woollen cloth. Cleanliness of 
the milker is also extremely impor- 
taut. We should insist upon his 
Keep the Cows Clean. 
The greater part of the impurities found 
in the milk get there within a short time 
after it has been drawn from the cow and 
before it leaves the shed. Jn most sheds 
the air contains not only a large number 
of bacteria, but also many kinds of foreign 
matter. Dirt gets into the milk when in 
the shed, principally from three sources— 
from the cows, the milkers, and the air, 
In a general way (says E. W: Major, 
Professor of Animal Industry at the 
University of California) it may be said 
that the cows supply most of the dirt, 
Every milking cow should be wiped with 
a damp cloth just before milking for the 
purpose of moistening the dirt to prevent 
its falling into the pail during milking. 
Cattle soon become accustomed to this 
brushing and wiping and learn to enjoy 
it. Sometimes there is a little trouble 
when the udders are wiped with a cloth, 
because the cow gets the impression that 
she is to be milked at that time, and later, 
.when the milker comes along, she refuses 
to give down her milk as easily as usual. 
This, however, is only a temporary effect 
and wears off in a day or two. Care 
should be taken not to make the parts 
too wet, or the excess of water will drip 
* into the pail, They should be only slightly 
damped. In cases where the cow has a 
\ « 
Wearing clean overalls and washing his 
hands thoroughly just before milking. 
very one who has been arnoud dairy 
yards is familiar with the too frequent 
condition of the milkers’ overalls; spat- 
tered with milk and covered with dirt, 
they look as though they would stand 
alone. His hands, too, are generally 
dirty, and then, too, hé moistens them 
with milk to make the cow (as he thinks) 
milk more easily. The milk softens some 
of the dirt on his hands, and you can see 
it oozing out between his fingers and 
dropping off. These conditions must be 
removed if we are to have milk of good 
quality. Heifers that are trained to give 
down their milk easily when milked with 
dry hands will not cause any trouble. It 
is a fact that an animal that once becomes 
accustomed to being milked with wet 
hands will frequently be a hard milker 
with dry hands, but even she can soon be 
taught to give down freely. This is no 
theory, as the writer has had many years 
experience and knows whereof he writes. 
The Making of Dutch Cheese. 
The March number of the ‘ Agricultural 
Journal of the Cape of Good Hope’ has 
the following interesting article on the 
making of Dutch cheese :— 
Mr, R. Pape, the recently appointed 
Dairy Expert for the Transvaal, who has 
had a wide experience, gives the following 
particulars in the last issue of the Traus- 
vaal ‘ Agricultural Journal’:— 
As I have been asked how to set about 
cheese-making in this country, it may 
interest readers to hear how cheese- 
making is still carried on in Holland on 
several farms. I do not mean to say this 
method is the most up to date, yet I know 
some of the best Gouda cheese Holland 
produces is made in this way. The milk 
set for curdling immediately after milking. 
Some farmers trsnsport the milk from the 
field to the farm in a rowing boat. It 
used to be the custom to have the cheese 
tub in the boat, pour the freshly-drawn 
milk into the tub, and add the rennet— 
so that the milk was actually curdling 
during transport. This practice, however, 
is less common nowadays. For rennet an 
extract is used which is offered for sale 
by »everal rennet makers, aud this extract 
does very well. The usual temperature 
for renneting is about 86 to 90 deg. Fahr. 
or 30 to 32 deg. Centigrade. To 20 galls, 
of milk 10 drachms of rennet extract, 16 
grains of liquid coloring 1aterial, and 5 
drachms of saltpetre are added. This 
should produce a proper cnrd in about 
30 miuutes. 
The great point about cutting the curd 
is to fix the exact moment for starting 
; AND 
CLOCK REPAIRS. 
Good Work at Moderate Charges, 
Watches Cleaned from 2s. 6d. 
A well-selected stock of Watches and 
Jewellery at fair play prices. 
1 Rundle Street poqrr ot op 
