1 Sepr., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 267 
Its value to dairy folk cannot be over-estimated. Firstly, in butter 
factories the cream when ripening can be tested as to its fitness for churning, 
and by this means a uniform product always turned out. The amount of lactic 
acid present in ripe cream should be about ‘) or 6 per cent., according to the 
tastes of the butter-maker. Milk coagulates when °75 per cent. acid is 
present. 
Tt has been pointed out by one writer that in the dairies where this test 
has been adopted the average’ value of the cheese produced has been raised 
some 10s. per cwt., which is not at all unlikely. 
Cheese-makers should test the acid in the milk to begin with, which gives 
a good idea as to the fast or slow cheese likely to result, and shows in what 
instances starters are advisable. ‘Test the whey when it is ready to be drawn 
off, and see if sufficient acid is present. Again, test whey running from the 
cooler when curd is thought ready for grinding, and finally test that squeezed 
out when the cheese is pressed. By this means you ean control the working 
with greater facility. As to what amounts one is likely to expect, take 
CHEDDAR CHEESE, 
Acid in milk, *23 per cent.; acid in whey on cutting, say “15 per cent. ; 
ditto, drawing, "18 to -2 per cent.; ditto, drained from cooler, *7 per cent. ; 
ditto, from press, ‘9 to 1 per cent. 
Other varieties of cheese show slightly different aciditi 
here out of place to dwell on such. 
Stilton cheese applies itself to this test, as, indeed, 
cheese-maker is particularly handicapped when there is 
his senses are unable to detect the acidity or how 
Not so the acid test ; it is no respecter of persons or 
same. 
Apply, then, this test in conjunction with your others, and see the results. 
Suppose a particularly good cheese is made on such-and-such a date, and acidities 
as taken recorded in a book, with other notes on curd, &e. You are then 
able to refer back and make other cheeses on the Same system, most probably 
with like results.— Farm and Stockbreeder. 
es, but it would be 
all dairy liquids. The 
a taint in the milk, and 
the cheese is progressing. 
things, and works just the 
EE 
SHEEP-BREEDING IN ARGENTINA. 
Aw the time of the conquest of Peru there already existed in that country & 
breed of sheep which were much esteemed by the Incas. They were shorn 
once a year. In 1539 the first sheep were introduced from beyond the 
Cordilleras; and in 1550 Juan Nunez del Prado invaded Tucuman, and brought 
with him a flock of sheep from Peru. In 1587 Don Juan Torres de Vera y 
Aragon introduced 4,000 Spanish sheep from Peru, and it was these sheep 
which were the originals of the countless thousands which wandered at sweet 
will over the broad expanse of the Pampas. All uncared for and neglected, 
they multiplied and increased for wellnigh two and a-half centuries. About 
the end of the 16th and 17th centuries sheep were then worth from 6 to 8 
silver dollars a head. Two centuries later they were worth 4. reals (about 22d.)s. 
which clearly proves the enormous increase in the flocks, Very little lamb was 
used as food. Beef and cereals were in general use in the Argentine. The 
amount of cattle in the country was calculated at 48,000,000 head. The wool 
of the sheep was long, weak, and coarse, and was produced in small quantity. 
amounting generally to 14 1b. per fleece, whilst many epidemics attacked the 
flocks of the settlers. 
Wool was first exported from the Rio de la Plata in the year 1600 4.p. The. 
shipment amounted to but 97 arobas, or 2,425 Ib. Spain was then the only 
outlet for wool, and sheep were neglected and despised, being classed ag wild 
beasts; they were looked on as public property, and roamed at will. 
