W112 QUEENSLAND AGRICULTURAL JOURNAL. [1 Fxs., 1899. 
A good splitter will run out 1,000 hardwood or as many as 2,000 pine 
shingles inaday. . 
Scme run each shingle off separately, but this requires judgment, as, 
when the first shingle is off, the next will run to a thick end, and the third to 
-a thin end, entailing loss of time and possibly temper ; so that the halving and 
‘quartering principle is undoubtedly the best. 
In my next 1 shall deal with the splitting of palings and spokes, and with 
morticing post-holes and fence-erecting. 
Vigs. 5, 6, and 7 are given in illustration of my article on Bush Work in 
tthe January number of the Journal. 
Dairying. 
WHEY BUTTER. 
Tux making of whey butter, which is practised by many Somerset makers of | 
Cheddar cheese, is without doubt a very thorough and economical way of 
obtaining from the milk of the farm everything of value before the residue — 
goes to feed the pigs. 
The whey from which the cream is skimmed is drawn off from the cheese 
tub in the ordinary course of the day’s work in cheesemaking, and strained up 
into leads, which usually average about 20 inches in depth. Here the whey 
remains till the following morning, when after about a total of eighteen hours’ — 
setting the cream may be skimmed off the surface, and the remaining whey is _ 
then ready for the piggeries. 
. TREATMENT OF CREAM. 
The cream on being obtained from the whey is then scalded, usually by 
placing the vessel containing it into a furnace of hot water. This practice of 
scalding the cream serves two purposes :—(1) ‘lo cause to separate out from 
the cream any whey, which may still be held suspended or entangled amongst 
the fat globules. (2) To add to the keeping qualities of the cream, or rather 
to so sterilise the whole bulk of cream as to give a fair start to the ripening 
process without any risk of hindrance or injury from the whey ferments. 
After scalding, the whey cream may be poured into a yessel to cool, and the 
most convenient utensil for this purpose is an earthenware glazed jar or crock, 
fitted with a peg hole or tap at the bottom. During the twenty-four hours’ 
cooling to which it is subjected, the whey which may be in the cream will 
separate out and settle (being the heaviest portion) at the bottom of the crock, 
and may be drawn off by means of the tap provided. 
The cream may uow be poured into the cream can or other vessel deputed 
to hold the whey cream till sufficient is accumulated fora churning, care being 
taken, as in the proper management of all cream, to well stir the whole om 
adding a fresh portion to the stock lot. 
' CHURNING. 
In churning whey cream the same rules may be followed as in churning the 
better article, though some .additional attention will be required in the matte? 
of ventilating in the earlier part of the churning process, as the quantity of 
gas liberated from cream of this character is very considerable. ‘Two washings 
should be administered to the butter when in the granular stage, which may be 
followed by brining or dry salting, as the maker decides best. 
