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262 QUEENSLAND AGRICULTURAL JOURNAL, [L SEpr., 1899. 
Dairying. 
ARTIFICIAL BUTTER AND GERMS. 
TE Berlin correspondent of the Zimes, writing on the above subject, says:— 
“Tn view of the international congress. on tuberculosis, it is not without 
interest to note certain experiments which haye been carried out recently. Milk 
is well known as one of the most dangerous carriers of the germs of tuberculous _ 
infection, and the same is no less the case with butter, with this additional dis- 
advantage—that no means have yet been discovered of sterilising the latter 
without destroying its flavour. Even margarine is not wholly free from danger, 
because a certain amount of milk has always to be employed in its preparation. 
To obviate these dangers, attempts have recently been made here, at the 
suggestion of Professor Liebreich, to substitute an emulsion of almond paste for 
milk in the manufacture of artificial butter. The resulting substance in taste, 
colour, and consistency exactly resembles ordinary butter, and, besides being 
absolutely free from all possibility of infection, keeps fresh very much longer 
than butter, and only costs half as much. Not only almond but any kind of 
nuts could be used in the manufacture of this substitute. It is probable that 
attempts will be made to produce almond butter on a large scale.” 
Very apropos to this, we find an article on pea-nut butter in the Zropical 
Agriculturist, Ceylon, extracted from the Chemical Trade Journal, to the follow- 
ing effect :— 
PEA-NUT BUTTER, 
It is reported in an American journal that a new factory has just been put in 
operation in the city of Kokomo, Indiana, for the manufacture of butter from pea- 
nuts. Atthe present price of the nuts the butter can be sold at 15 cents per Ib. _ 
The process of manufacture is no secret. The nuts, after the hulls are removed, 
are carefully handpicked, and faulty kernels removed. They are then roasted in 
a large rotary oven. Again, they are gone over by hand for the remoyal of 
scorched grains. The nuts are then put through a mill and ground as fine as 
the finest flour, the natural oil in the grains giving it the appearance and consis- 
tency of putty as it leaves the mill, except that it ismore of an orange colour. By 
the addition of water, the butter is complete, no other ingredient—not even salt 
—being used. It never grows rancid, and keeps in any climate. If this butter 
is all that it is said to be, it would seem that sooner or later the ordinary dairies 
will have to cease business, but much must be allowed for American enthusiasm in 
heralding this new butter substitute. 
LAMB TROUBLES. 
COLIC AND HOVEN. 
Wuen the milk or food does not agree with lambs, they may have colic, instead 
of, or before, scouring. They are observed to get up and down frequently, or 
found stretclied out at length upon the ground. Some strike at the belly with 
the hind feet, while grinding of the teeth is a common symptom. 
“Cades,” “cadies,” or “hobbed” lambs are naturally the most frequent 
sufferers, as the milk of any other species of animal is less likely to agree than 
that of their own dams, or a foster-mother from the flock. The sudden change, 
when weaned, is a time when colic may be feared, and among lambs allowed to 
eat grass grown under trees. The writer once lost a most valuable lamb from 
the latter cause, after partially educating him as a performer. In his case, a 
child led him to eat grass under some beech-trees, and most readers know that 
nothing can grow under them of any use, except it is wood pigeons, searching 
for mast, while waiting for the farmers’ peas to come up. 
