1 
production of good milk, but, unfortunately, our seasons are so variable, that 
Sebo 
to depend on the natural pasturage would be absurd and ruinous. To 
successful we must grow fodder during favourable seasons, and conserve it in the 
form of hay and ensilage for time of need. The most suitable food for milch cows 
is a nutritious succulent food. May, if dry, should be steamed before feeding 
it to cattle. Many cereals which grow luxuriously in our colony could be 
converted into hay or ensilage, but, often for want of a little care or knowledge 
in conserving, are allowed to go to waste. Ensilageis a splendid fodder, but it 
is absurd to think that it can be made from any eave nothing but good, 
succulent fodder should be put into the silo. . 
The system of allowing the calf to suck the mother must be discontinued. 
The milk from cows suckling calves is not suitable for the production of a good 
article. The cow, under such circumstances, retains a quantity of milk in the 
udder, which often causes the udder to become inflamed, with the result that the 
milk is destroyed. In the case of heifers, it prevents the proper development 
of the milk-producing functions. Any member of the body neglected or 
misused will eventually become dormant and useless. - 
It is then evident to us that itis necessary to foster growth of the true 
characteristics of a dairy cow in individuals. It is absurd to expect a badly 
bred cow (from a dairying point of view) to produce good milk. There is 4 
distinct difference between a beef cow and a dairy cow, and in building up 4 
herd we must not lose sight of this fact. As we cannot, by feed, raise the 
_ quality of milk produced, it is at once evident that we must adhere to the rule 
of successful dairymen, viz.:—Breed for quality, and feed for quantity. 
Mr. Mahon was warmly applauded for his paper. 
Mr. M. O’Kerre (Lockyer) said that a great deal of dissatisfaction 
existed about the system of milk-testing at present adopted in factories. What 
suppliers of milk complained of was, that they had to rely on the ability and 
honesty of the owners and managers of factories for the test. He did not wish 
to cast a doubt on their honesty, but he had reason to suspect the tests were 
_ not always correct. For one thing, he thought the tests fluctuated too much 
to be always right. 
Mr. Manon said the only way to overcome the difficulty would be to have 
testers at the creameries. Then each supplier could see his own milk being 
tested. Milk; however, would always vary a few points every day, although 14 
ought not to vary so much as 1 per cent. 
Mr. Tuynnu said that every farmer who had cows ought to have his owt 
milk-tester. They could be purchased, he believed, for about £3, and the use — 
of them could be easily learned. 
Mr. Deacon explained that in some districts in the South the testing was 
done in such a way that the operator did not know whose milk he was testing 
beg _ This prevented favouritism, &e. 
Mr. T. E. Courson (Rosewood) said he belonged to a district where the — 
chief industry was dairying. In parts couch grass was very plentiful, an 
as high as 7 per cent. Of course the cows did not give a very large quantity 
of milk when it was of this percentage. He wasa shareholder of the Lanefield 
Co-operative Dairy, which was one of the first institutions of its kind to start 
in Queensland. he great bugbear in co-operative dairying was the cost of the 
manufacture and distribution of the product. In the case of the Lanefield 
_ Dairy, if he remembered correctly, this cost amounted to about £800 a years 
In view of this, he considered that, instead of having several small co-operative — 
dairies scattered about a district, it would be far better for them all to combine 
_ and have one big central co-operative factory in Brisbane or elsewhere. This 
would also largely do away with gluts in local markets, a large factory being 
in a better position to export and otherwise distribute surplus butter when 
necessary. Another point was that steamers going north from Brisbane, had 
no cold storage accommodation provided for butter, &c., and consequently this _ 
consequently the milk was very rich in butter fat, the test sometimes going 
