1 Ave., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 193° 
together for co-operative dairying ; they keep their cow-houses and piggeries as clean 
as drawing-rooms, and their cows are groomed like racehorses. Every man or woman 
who enters a cow-house or dairy must be clothed from head to foot in clean white- 
clothing ; they must wash their hands before milking, and observe all other precau-- 
tions. In every town or considerable village the agricultural chemist is found actively and 
continually at work ; water, milk, artificial manures, and seeds are carefully reported on; 
produce of all kinds is scientifically watched and experimented on; nothing is left to: 
chance or governed by rule of thumb; the reasons of all dairy operations are: 
exhaustively inquired into and explained to the workpeople, who therefore work 
intelligently, and so fresh discoveries are always being made, and new improvements 
introduced. The use of pure cultures of bacteria as starters are universal; three: 
different cultures are sold in Stockholm.” I do not know how this excellent state of: 
things has been brought about, but I know this, that if we want to be crowned with: 
the laurels of the market we shall have to mend our ways. The Scandinavian 
weapons of conquest are, Verney says, “not in the main hostile tariffs or bimetallism, 
or tavish bounties, but—education and combination.” And before our terribly 
despotic Minister for Agriculture inflicts upon us Queensland dairymen the Dairy Act 
of °98, I would suggest that he send someone, well up in the business, to Stockholm to 
discover how Swedes and Danes, who appear to be attempting another conquest of 
England, educate and combine themselves so as to bring the dairying industry to such: 
a high pitch of perfection. 
Mr. J. Witrtamson, of View Hill, Waterford, then read his paper on— 
THE ADVANTAGES OF SHPARATED MILK OVER SKIMMED FOR 
REARING DAIRY CALVES. 
The rapid expansion of the dairying industry in Queensland, and the interest taken 
therein, has brought forward the question of how to rear our calves with success so as 
to keep up the strength of our herds and also to improve them. This question: 
ori arilately in a very simple way, at one of the meetings of the A. and P. Society” 
of Southern Queensland, by a member asking another (they being both dairy farmers) 
if he reared any calves, his method of feeding, and his success, &c. This brought on a 
discussion on the subject, and as the mecding was divided on the merits of the two 
milks, it was decided to have the matter publicly discussed. At a meeting convened 
for the purpose the discussion came off, two members Speaking in favour of separated 
milk, giving their methods and success, and two speaking against, and in favour of the 
skimmed, and maintaining that separated milk was valueless for rearing calves. 
However, after lengthy discussion, the meeting decided in fayour of the separated. 
article. In speaking on this subject, I may remark that what I have to say on it has 
been gained from my own experience. Farmers having a journal of their own now, 
kindly published by the Minister for Agriculture and distributed by his department, 
it may be of benefit generally giving the methods I practice. Itis now over 12 years 
since force of circumstances compelled me to centre my whole attention to dairying ; 
and from what I have learned in that period I am satisfied that dairying is the chief 
spoke in the farmer’s wheel. Inasmuch as his returns are coming in weekly or 
monthly as the case may be; he has not to wait 6 months for his crops to ripen, or run 
the risk of the climatic ees we are subject to. In the period above referred to I 
have reared calves on both the milks, 5 years on skini and 7 on separated, and will now 
endeavour to point out the advantages of separated milk. It is always sweet, and, if - 
fed warm, after coming from the machine, it keeps the calve’s stomach in a sweet, 
healthy condition, is always the same temperature, and, in fact, is in keeping with 
nature, whereas the skimmed is generally sour and in a curdled state. It must be 
warmed before fed, and it stands to reason that a calve’s stomach charged with a ration 
of this food must act against the laws of nature. Moreover, there is always a 
disagreeable odour coming from calves that are fed on sour milk that is not found from 
calves fed withseparated. In conversations I have had with farmers I camein contact with 
that are interested in dairying, I find there 1s a great difference of opinion with regard to 
the method of feeding calves; each one seems to have hisown. I always make it arule 
to leave the calf with the cow a week or so, as occasion requires, until the udder gets 
roperly cleaned, whether the calf is intended for the butcher or kept to be reared. 
Sows that are heavy milkers are milked and it is fed to pigs. As soon as the udder is” 
cleansed the calf is taken from the cow and put in a quiet sheltered place away from 
the cow and well bedded. Then comes the teaching process. I may remark, the 
person that undertakes teaching the calf to drink must be abundantly possessed with 
that great quality that Job had; if not, things are likely to get a bit complicated. T 
have found that a calf takes to drink sooner if fed a few times with pure milk, then 
