426 QUEENSLAND AGRICULTURAL JOURNAL. [1 Dezc., 1898. 
Curiously enough the two best of these cheeses are made in convents—the 
one at the Abbaye de la Trapye du Port du Salut, in Mayence ; and the other 
at the Convent de la Providence, in the neighbourhood of Cherbourg. 
Imust not omit in this article a reference to the excellent cream cheeses 
and small sweet milk cheeses, known variously as Bondon, Neuchatel, Gervais, 
and Pommel. These are all manufactured in the town or the immediate neigh- 
bourhood of Gournay, in Neuchatel en Bray, but it is almost impossible to 
obtain an entrance into any of these large fabriques owing to the extreme 
jealousy of English imitation, and perhaps with good reason, as one may safely 
say that the Gervais, the imitation Pommel, and the cream cheeses now 
made at many of the English dairies are as good and as palatable as those 
produced in France.—Agricultural Gazette (London). 
FEEDING CALVES. 
Tue calves are taken from their mothers as soon as they are born, and our 
system of feeding is as follows :-— 
Hirst week—Feed three times a day with own mother’s milk in moderate 
quantity at blood heat; a pint four times on the first day, rapidly increasing 
each day to two quarts three times a day on the fourth or fifth day. 
Second week—Two quarts of new milk, warm, three times a day. 
Third week—Two quarts of warm milk (half new and half separated ) 
three times a day, with half a pint of linseed soup to each quart of separated 
or skim milk. 
Fourth week—Ditto, with a handful of sweet meadow hay twice a day to 
pick at. 
‘Fifth week—Two and a-half quarts of warm skim milk (no new) three 
vimes a day, with half a pint of linseed soup to each quart, and sweet meadow 
hay after morning and evening meals ; to be continued till the end of the eighth 
week, with gradually increasing quantities of hay. NVote—We find that a 
calf who takes to hay well requires little more than separated milk besides 
to rear it satisfactorily. 
Ninth week—Onmit linseed soup, and after the midday milk give about 
_ half a single handful of linseed cake broken small and a little pulped swedes. 
To spring calves cut grass may be given instead of turnips, and gradually be 
made to take the place of hay until they are turned out on pasture.— Harmer 
and Stockbreeder (London). 
Viticulture. 
VITICULTURE IN TH# FAR NORTH. 
Mr. E. H. Ratyrorp, Government Viticulturist, who has lately been visiting 
the various agricultural centres of the Northern portion of the colony, has 
furnished to the Minister for Agriculture the following very interesting and 
exhaustive report on the climate, soils, and capabilities of the different localities 
examined by him, with a yiew to deciding and reporting on their adaptability 
or otherwise for grape-growing :— 
' HERBERTON. 
Sorn.—The soils of the Herberton district are— 
1. A light-coloured sandy, friable soil, formed by the decomposition of 
porphyry and granite. _ 
2. Red soils of various shades of volcanic origin, 
3. Soil formed of the débris of limestone, 
