1 Ocr., 1897. QUEENSLAND AGRICULTURAL JOURNAL. 343 
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CREAM RIPENING. 
Tux dairy instructor at the Cornell University, America, is responsible for the 
following suggestions on the ripening of cream, and he speaks from the stand- 
point of official authority and responsibility :—‘‘ Keep your milk vessel so that 
its contents may ripen evenly, and thus avoid loss in churning. Raise the 
temperature to 62 or G8 degrees, and keep the cream as near as possible to 
that temperature until it is ripe, and then cool before churning. Well-ripened 
cream should be coagulated or thickened. It should run from a height in a 
smooth stream like oil. When a paddle is dipped into it and held in the hand, 
it should stick all over it in a thick, even coat, not running off in streaks and 
showing the surface of the paddle. Churn until the granules are the size of 
wheat kernels, then draw off the butter-milk, and wash through two or three 
waters, whirling the churn a few times around. Use from a pint to a 
quart of water per lb. of butter. Have the water at a temperature of about 
40 degrees to 45 degrees in hot weather and from 50 degrees to 62 degrees in 
winter, always depending upon season, natural solidity of the butter, warmth 
of room, and size of granules.” 
SHOWING A HERD. 
In showing a herd privately to visitors, a certain amount of judgment is 
required to make the best impression. This is sometimes a matter of pounds, 
shillings, and pence, but it is more than that. If an artist paints a good 
picture he does not hang it upside down, nor in a bad light, nor place it beside 
a picture of conflicting colour. It is no mere trick of trade, but an act of good 
taste, which no honest man would be ashamed to own, to place cattle so that 
they can be seen to advantage ; not beyond their merits, for that is out of the 
question (putting aside such mean devices as the herdsman’s hand “ acciden- 
tally” laid upon the nose which happens to be a black one, in a buff-nosed 
breed), but it is simply causing the merits which are there to be fairly seen. 
The animal led out in a halter, or the bull led by staff or cord to the nose, 
should be walked about in a way to be shown properly all round, and when 
pulled up should not have the fore-quarters stuck down in a hole, nor be 
allowed to stand with one foot in an unusual position, throwing the whole 
frame out of form. The attendant should remember that the visitor wants to 
see, not him, but the animal he leads, and therefore should not interpose his 
own person in the line of view ; and if he have a bull by the nose, by all means 
he ought to remember that a bull’s head is not an ant-eater’s. One does see a 
noble head sometimes utterly ruined by the elongation of the nose with a very 
unnecessary dead pull, to which it yields like India-rubber. The same pull, 
too, brings down the majesty of the crest, making the grand arch of the neck 
disappear. There is much, also, in a fit assortment of cattle. The late Mr. 
Hugh Aylmer, of West Dereham Abbey, Norfolk, used to have his Shorthorns 
grouped separately in different fields, according to age: the aged cows, the 
three-year-old cows, the two-year-old heifers and the yearlings, and the weaned 
calves had their own houses and exercise-ground. About the yards also, a 
similar arrangement was observed in the occupancy of the houses and boxes.— 
Agricultural Gazette. 
TO MAKE A CREAM CHEESE. 
Taxx about apint of cream that has thickened in the cream-pot, and pour it 
into a coarse linen cloth lining a basin. Gather the cloth in your hands and 
tie it tightly with string just above the cream, leaving a loop whereby to 
suspend it from a hook in the dairy. Place a basin beneath for the drippings. 
Leave it overnight. Change it into another cloth next day, and after another 
night it will be thoroughly drained. Have ready a wooden box about 7 inches 
by 5, or one of the same size but divided into four, as it is sometimes more 
convenient to have four small rather than one large cheese. Wring out some 
muslin in cold spring water, and line the box with it. Some persons use 
corduroy, by placing it under the muslin, to groove it. Straws do equally well. 
