1 Ocr., 1898. ] QUEENSLAND AGRICULTURAL JOURNAL. O71 
MILKING COMPETITION AT NERANG. 
The following is the result of the milking competition, held at Nerang Show, 
on 2nd September, 1898 :— 
MORNING. 
Owner. | Name of Cow. Pounds of Milk. eee eae 
| 
Ib. 
Mr. Stanfield Peve Primrose meres 27 | 3:2 “967 
Purple... ety 235 | 3'8 736 
Strawberry ap 21 \ 39 713 
Mrs. Clare... ... | Yellow Girl uf 22! 3:2 “806 
Mr. Rudd... ... |} Blossom... ws: 19 3-4 733 
EVENING. 
Mr. Stanfield ..| Primrose... at sat | 42 “DTD 
| Purple a we 14y 36 “T4 
Strawberry me OF 4°6 “BOL 
Mrs. Clare... ... | Yellow Girl rt 12: 4°4 “603 
Toran (Morning and Evening) Pounps oF Commerctat Borrer. 
eyimivoeed Purple. Strawberry. Yellow Girl. Blossom. 
“967 736, 713 “806, “783 
57h 574 501 603 x6 
1542 1°310 1°214 1°409 ‘783 
CANADA AND THE DAIRYING INDUSTRY. 
Tur following circular has been issued by the Ontario Department of 
Agriculture :— 
“Tn building up the dairy industry of Ontario two things have been taught 
and urged—namely, purity and high quality of products, and economy of 
production, Whatever set-backs this great industry may have met in the 
past few years can be traced toa neglect of one or other of these important 
points. The cheese industry of Ontario is now fairly well established, and the 
annual production of a large amount of well-made, whole milk cheese of 
uniform quality has given Canada a controlling influence in the British cheese 
market. Our creamery industry is now rapidly developing, and it is of vital 
importance that the strictest attention be paid to the turning out in an 
economical manner of butter of a uniformly high quality, pure and unadulterated. 
This industry will, if properly conducted, assume very large proportions, since 
the average consumption of butter 1s much greater than that of cheese, and 
the British imports of butter greatly exceed those of cheese. In the British 
market our butter meets in competition similar goods from Ireland, Denmark, 
France, the United States, Australia, and Argentina. 
“ Denmark has attained a chief place by studying the requirements of the 
market, and now produces nearly all of her creamery export butter from 
pasteurised milk or cream with the use of special ferments. In some of the 
countries exporting to Great Britain—Australia, in particular—it has become a 
practice to use some kind of * preservative’ in butter-making. Sometimes this 
is added to butter as a salt; sometimes it is added to the milk. These 
preservatives are sold under various names, such as preseryalene, preservatine, 
preservitas being favourites. They are nearly all mixtures of boracie acid. 
The increasing use of these preservatives has alarmed the British consumer, 
and most radical measures are Now proposed to exclude all butter in which 
