prejudiced against any breed but their own. While in Victoria a few weeks 
ago, the writer made particular inquiry as to the breeds most in favour there, 
and found 75 per cent. in favour of the Ayrshire and shorthorn cross. 
The champion cow of Victoria at present, ‘Daisy,’ is from a shorthorm 
cow by an Ayrshire buil. She was bred by Mr. John Grant, of Seafield, 
Victoria, and gave 107% lb. of milk in two days which produced 7 1b. 5% oz. 
of butter, or 3 lb. 10°83 oz. per day. “Daisy” is a very plain-looking animal, 
__and on her appearance alone, if offered in our auction yards, would sell for 
about 80s. Itisnot to be inferred from the foregoing instance that the Victorian 
dairy herds are perfect, far from it; but it must be admitted that in ninety 
cases out of 100 they are superior to Queensland herds. The Victorian dairy- 
men have realised the necessity of producing miik at a less cost, and in 
consequence are endeavouring to improve their herds by procuring the best 
milking strains. Now that the College is established, an opportunity is afforded 
_ to show the dairymen the results obtained from the various breeds, and in the 
next issue of this journal a few points to be considered in selecting a milk- 
producing animal will be given. 
TREATMENT OF MILK. 
It is a pleasing fact, and one which should be appreciated by all who 
have the welfare of the dairying industry at heart, to-learn that it is the inten- 
tion of the Minister for Agriculture to bring before Parliament next session a 
_ Bill making the aeration of milk at the farms compulsory, and also to provide 
_ for strict supervision over the sources of milk supply. Under existing cireum- 
stances the production of a certain amount of inferior dairy produce cannot 
be avoided. One dairyman who disregards cleanliness, supplying milk to a 
factory is quite sufficient to destroy all his neighbours’ milk and give the 
manufacturer no end of trouble. Legislation in the matter is, in the writer’s 
opinion, a step in the right direction, and will enable those engaged in the 
business to manufacture an article superior to that made under present con- 
ditions. The expense incurred by the dairyman in aerating his milk and. 
carrying out a system of cleanliness will be no greater, and his profits wilk 
increase, for if the factories are successful the suppliers must participate in the 
profits. Too much stress cannot be laid on the importance of the treatment of 
cattle and the careful handling of milk. Cattle that are badly treated cannot 
_ produce good milk, and from such milk good butter or cheese cannot be 
made, consequently the manufacturer is at the mercy of the milk suppliers. 
It must be borne in mind that no article of food is so absorbent or so 
susceptible to taints as milk, and unless strictly guarded against, impure 
bacteria will find their way there. The filthier the condition of the milk, the 
more favourable the home afforded to these impure germs. Millions of minute. 
organisms are to be found in dirty yards and adhering to the cow’s udder, 
which find their way into the milkpail, with the result that the milk is 
contaminated, and no longer fit to be converted into a good article. In 
making a series of experiments, Professor Russell found that when cows were. 
milked in the stable, the average number of bacteria which fell per minute 
into a pail 10 inches in diameter was 5,300, and when the cow’s udder and 
the hands of the milker were washed before milking the number was reduced 
to 1,800. When a similar experiment was made in the open air the 
diminution was 80 per cent. The same authority further states that when 
cows are fed in a stable with hay just before milking the air is densely 
charged with dust and spores of bacteria. Under such conditions we are 
assured that over 160,000 micro-organisms fall into the milkpail per minute, 
against 2,400 when a thorough system of cleanliness was adhered to. 
Most people are now aware of the fact that milk contains pure and impure 
bacteria, and under ordinary circumstances the multiplication of these is so 
great that it remains to be determined what part they play towards assistin 
the manufacturer, or otherwise. The most eminent authorities of the present 
day tell us that the bacteria found in milk can be classed under two groups. 
