a 
1 Ocr., 1898. ] QUEENSLAND AGRICULTURAL JOURNAL. 273 
deterioration. When the butter is required for use, all that is needed is to 
work it thoroughly in fresh water, which removes the fluoride and gives it the 
quality and appearance of fresh butter. 
Here isa very simple invention, but will anyone but the inventor try it? 
Tt seems worth a trial, Any idea which promises so much is worth a trial It 
is no use being too conservative in these days. 
_ Progress is what is wanted, and progress can only come by experiment. 
Failures are useful. They stimulate invention. When Beau Brummel 
achieved a sensational success in the ballroom by the marvellous necktie he 
wore, his valet retired down the backstairs with a basketful of ties, remarking, 
“These are our failures.’’ 
ERENCH DATRIES. 
Ty French dairy establishments there is no haphazard style of milking allowed. 
Certain rules are laid down, and these are rigidly enforced. A French journal 
publishes these rules, which are nine in number— 
1. Work rapidly ; slowness causes loss of cream. 
2. Milk thoroughly to the last drop, because the last milk is the best. 
3. Milk at the same time every day. 
4. Mille crosswise—that is to say, one fore teat on the right hand and a 
hind teat on the left, and vice versd; the milk thus flows more 
copiously than by parallel milking. 
Milk with five fingers, and not with index and thumb, a fault too 
common with milkers. 
6. Do not employ any kind of milking machines. 
7 
: fouls young restive cows raise one of the fore feet. Never strike 
them. 
8. Always keep the hands clean, and also the cows’ udders and dairy 
utensils. 
9. Daring milking avoid distracting or disturbing the cow. 
Those who neglect any of these prescriptions invariably lose milk. 
T'o these rules we will add a tenth one :— 
Never smoke when milking. We have often seen a man milking and 
smoking atthe sametime. Tobacco-ash, and even tobacco itself, wili fall from 
a pipe, and as it rests right over the bucket the ash must fall into the milk with 
evil results, 
was 
GOOD POINTS OF THE BEEF TYPE OF CATTLE. 
“ Marrin’s Home and Farm” gives the points of the beef type of cattle from 
the point of view of an English agricultural journal. They are—First, the 
general beef form—low, broad, deep, smooth, and even, with parallel lines. 
No wedge-shape is wanted for the block. Next in importance is a thick, even 
covering of the right kind of meat in the parts that give the high-priced cuts. 
This is a very important factor in beef-cattle often overlooked. The high- 
priced cuts are the ribs and loins. Good, broad, well-covered backs and ribs 
are absolutely necessary to a good carcass of beef, and no other excellencies 
will compensate for the lack of this essential. It is necessary to breed for 
thickness in these parts. There is also a certain quality, character, and style 
necessary, and one of the first indications of this is found in the skin and coat. 
A good feeding animal will have soft, mellow touch, and fine but thick and 
heavy coat. A harsh, unyielding skin is an indication of a sluggish circulation 
and low digestive powers. A certain amount of bone is necessary, but coarse- 
boned, rough animals are almost always slow breeders, 
