B44 QUEENSLAND AGRICULTURAL JOURNAL. [1 Ocr., 1897. 
I have also used the ribbed brown paper used by doctors and wine merchants 
for sending medicine or wine sample bottles by post. Press the cream into 
the mould, draw the muslin over the top, and cover with a dish, on which isan 
iron or heavy weight. Put it on another dish, and leave it about twenty-four 
hours. It should then be quite firm. Turn it out by taking the muslin from 
the press and letting the cheese slip on to the lettuce. If preferred mouldy, 
keep it in a damp place for a few days.— Agricultural Gazette. 
FARMERS’ PIGS. 
TERE are few animals, except perhaps the hen, that Queensland farmers as a 
rule neglect so much as the pig—that is, as to its food and housing. It is one 
of the commonest sights to see really well-bred pigs kept in a log stye with 
often no roof, or, if there be a roof, it is so badly arranged that the rain blows 
right through the stye. Then, again, when the owner takes the trouble to 
floor the stye, he does it with crooked logs or waste bits of slabs, posts, and 
rails. These sink rapidly into the mass of sludge resulting from the trampling 
of sweet-potato vines, pumpkins, green corn, &c., which have been thrown 
into the animals at odd times. If there is a trough, how often is it cleaned 
out, not to speak of the luxury of scalding out? The feeding takes place at 
any time, and, except on well-regulated farms, the food takes the form of the 
easiest stuff to gather together, and that is pitched in amongst the muck in 
which the neglected brutes have to wallow day and night, winter and summer. 
Now, anyone who has a smattering of knowledge of swine knows that the 
pig is naturally a clean animal, and responds gratefully to washing, hosing, and 
scrubbing. He only wallows in mud because he is hot and the mud is cool. 
He likes a warm, dry bed; and the careful breeder will see that he gets it, for 
much of the profit of the pig depends on his housing as wellas on his food. He 
should not be kept too warm, but neither should he be left to shiver in icy wet 
blasts for days and nights together in winter. In such a case he requires far 
more food than if he had a comfortable bed of straw, protected from the rain. 
_ Which pays best? To spend a little time and trouble on his house, or to 
supply him with as much corn and boiled food as would fatten two pigs well 
cared for. 
Pigs should, if possible, be allowed a run, especially the sows before 
farrowing time. But how seldom does the latter get a chance to run about 
and root and strengthen herself to support the litter? With a little trouble 
the lives of pigs could be made more comfortable, and the owner’s profits 
would increase. 
BUTTER FACTORY PRICES. 
A CORRESPONDENT, who is one of the most prominent dairymen in the district, 
sends us (Bundaberg Mail) a few particulars which should satisfy the most 
sceptical as to whether it will pay to send cream to the butter factory or not. 
During the past week he separated 224 gallons of milk, which produced 118 lb. 
of butter; or 1:81 gallons of milk for each pound of butter, thus 
showing that his dairy herd must be ofa very superior kind. His butter 
realised £7 17s. 4d., or 16d. per lb. Our correspondent inquired of Mr. 
McCormick what price the butter factory would pay per lb. for cream from 
milk of that quality, and he was told 8d. per lb. On weighing his cream he 
found that, if the butter factory had been in operation, he would have received 
2s. 6d. more for the raw article than he got for his butter, without counting the 
cost of manufacture and trouble of finding a market. 
PORT WINE FROM MALTING BARLEY. 
Mr. E. Nevrere-Rorre, Her Majesty’s Consul at Naples, in his annual report 
for the year 1896 on the trade of that town, says :—‘‘The method of exporting 
grapes was formerly a very wasteful one, and a new plan has now been devised. 
Large tanks have been constructed to run on the railway lines. These wait at 
the sidings during the season, and the exporter simply brings his grapes to the 
