23 Same QUEENSLAND AGRICULTURAL JOURNAL. [1 Mar., 1899. 
CONVENIENCES FOR HANDLING COWS. 
Mr. H. C. Quoprine, Manager of the Westbrook Experimeat Farm, gives the 
accompanying sketch of a convenient method of bailing up cows for milking. 
In numerous places throughout the country, where a living is made by dairy- 
farming, the absence of a systematic method in working the cows is very 
noticeable. 
Where cows are not housed, but a number are brought in to be milked 
and fed twice a day, the following method should commend itself :— 
The object is to pass all cows as they are milked through the gate at the 
head of the bail into a receiving-yard, where they can be disposed of as con- 
venient for pasture, thus saving all drafting. Ieeding is accomplished through 
a hinged or sliding-door in front of the cow, the box being protected from 
outside by boarding in. 
Plough-line rope running through a series of pulleys arranged as in 
attached sketch facilitates the work. 
This form of bail has proved itself to be economical and efficient on the 
class of holding for which it is especially designed. 
HOUSEHOLD HINTS. 
A conrrizuror from Mooloolah sends us the two following recipes, which 
are well worthy of a line:— 
OKRA, OR GUMBO (INDIAN BHINDIE). 
This vegetable, though easily grown in Queensland, seems to be little 
known or appreciated, yet, to judge by the glutinous substance which comes 
from it after cooking, it is both wholesome and nutritious. 
In India the okra (or “ Bhindie,’”’ as it is universally called there) is 
largely used; and though the writer came from there to Queensland nearly 
two years ago, it 1s only recently that she has tried it here, and found it very tasty 
and well adapted for culinary purposes, especially out in the bush where every 
variety of vegetable is much appreciated. She has prepared it in different 
ways, all of which have been approved of by those who have eaten it. The 
simplest method is to boil it as you would potatoes, only that in the okra you 
never remove the skin, but put the vegetable in whole. Another way is to use 
the okra in curry; either with meat or just along with potatoes, cabbage, &c., 
cut up—curry powder, sugar, and vinegar being added. This in India is called 
“chechkie” (vegetable curry). And thirdly, after browning some thin-sliced 
onions, the okra may be fried with them; this makes a tasty accompaniment 
to any meat dish. For curry, the okra should be cut into pieces about 
1% inches long; and for the “fry,” even less than }-inch. They should be 
plucked when tender. About 15 minutes’ boiling suffices. When boiled, 
care should be taken that they do not break, or else the glutinous substance 
will ooze out. Okra is also a nice addition to soup, for which it should be cut 
in very thin slices, and added about 15 minutes before serving. In every 
case the okra should be cut through or across, not lengthwise. 
BANANA JELLY. 
The same correspondent has been rather surprised that nobody to 
whom she has spoken has ever heard of or tried to make banana jelly. 
She attempted it, and, after two failures, managed on her third trial to 
get a very nice jelly, which should prove a boon to those living in the 
bush, where bananas are, as a rule, plentiful. The following was the 
method she adopted: Peel the fruit, cut into pieces, add three cups of 
water to each lb. of bananas, and boil 1 hour or till quite soft enough 
to admit of being strained through a net. After straining, add the sugar 
(which should be the same weight as the fruit when peeled and cut up) 
and some citric or tartaric acid to taste (dissolved in a little water before 
adding). Boil all for at least 1 hour, when the jelly will assume a nice colour 
and consistency. Such has been the experience of the writer, who hopes others 
will also find it a success. 
