586 QUEENSLAND AGRICULTURAL JOURNAT. [1 Dec., 1899. 
Clause 41.—Moved by Mr. Gray (Hughenden),—That the destruction of 
dingoes be made compulsory upon all boards, and that the bonus for same be 
five shillings. Carried. ; 
Clause 42.—It was agreed that the rate of bonus for all marsupials should 
be fourpence per scalp. 
Clauses 43 to 47.—Agreed to. 
Clause 48.—Moved by Mr. Moore (Dawson),—That the Act be allowed to 
remain in force for a period of three years. Carried. 
_ Dairying. 
CREAM CHEESE. 
Tre following recipe is taken from the Agricultural Gazette (London) :-— 
Take one gallon of sweet cream in a glazed earthenware vessel, heat to a 
temperature of 68 degrees to 70 degrees. If taken from a separator allow 
cream to stand from four to six hours to ripen. Add 15 to 20 drops of Hansen's 
rennet diluted with a little water; stir this in for 10 minutes, afterwards 
covering the vessel, and allow it to stand for 24 hours undisturbed in a 
temperature of G0 degrees; after this time it should be coagulated about the 
consistency of Devonshire clotted cream, and should be turned into a cloth 
and hung inside a vessel to drain in a circulating atmosphere of about 60 
degrees. ‘The cloth should be of coarse huckaback towelling, as it is thick 
enough to retain the cream and at the same time allow the whey to drain. The 
draining should continue for 18 to 20 hours, and during this time the cream 
should be scraped two or three times from sides of cloth to facilitate the separ- 
ation of moisture. After this it should be turned into a fresh cloth and placed 
under weights of from 8lb. to 121b. until dry enough for moulding, which 
generally takes from 8 to 10 hours. Before moulding, salt should be added 
at the rate of 14 oz. to 2 oz. to the quantity. 
On the same subject a lady writes to the Cape Agricultural Journal— 
When in England I was for several years in the habit of making these 
cheeses three and four times a week. 
This was not done at a public dairy, but was carried out on a fairly large 
scale on a farm then peNtiniod by my husband. 
I had several small wooden vats, about 6 inches long, 4 inches broad, and 
about 24 inches deep. Small holes were bored in the bottom of the vats to 
allow the moisture to escape. 
In the bottom of the vats was placed a strainer which had previously been 
wrung out in hot water—as hot as possible. After adding a small quantity of 
salt the cream was placed on that strainer, and another strainer (similarly pre- 
pared) was put on the top, laying it on the cream. 
These strainers were changed night and morning, the fresh ones having of 
course undergone the scalding process, and this practice was continued until the 
cheese had arrived at the proper consistency. ‘The time would necessarily vary 
according to the weather, but I usually looked for results after about three or 
four days. 
The suggestions given in the Journal as to the addition to the cream of 
new milk, sugar, and rennet evidently refer only to the making of what is 
termed a new milk cheese, but that is a wonderfully different article from a 
pure cream cheese, which is indeed a great delicacy, and one which, in a climate 
such as that of South Africa, ought to be able to command very remunerative 
pricés. 
