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508 QUEENSLAND AGRICULTURAL JOURNAL. [1 Nov., 1899. 
It often happens that when animals are inoculated naturally with malignant 
adema bacilli, they are simultaneously introducing into the tissues a number of 
other micro-organisms which, being wrobic, afford greater facilities for the 
development of the adema bacilli, hence the importance in the case of a valuable 
animal being infected to open the wound, and after thoroughly disinfecting the 
same with 1-20 carbolic solution, leave it exposed free to the atmosphere. 
IMMUNITY. 
It has been shown that animals which recover from malignant odema 
invariably remain immune, while the exhaustive experiments of Roux and 
Chamberland have proved that immunity may be produced in susceptible animals 
by injecting filtered cultures of the malignant cedema bacillus, or by the injec- 
tion of filtered blood serum of animals that have died of the disease. The 
chemical substances in the filtrate, when injected into susceptible animals, cause 
a transitory illness proportionate to the amount injected, and at the same time 
conferring immunity against the inoculation of virulent bacilli. 
The results, however, from a stockowner’s point of view, are not very 
satisfactory, inasmuch as the animal to be protected would require to be injected 
daily for at least ten consecutive days with large quantities of the filtered 
cultures, and eyen then the immunity produced is of only short duration. 
One most important point of interest with reference to the disease is that, 
unlike anthrax, it never appears in the form of an epidemic; the reason being 
that while in anthrax the introduction of a single bacillus mto the body of a 
susceptible animal may bring about fatal consequences, it is necessary, in order 
to produce a fatal form of malignant oedema, that the animal be inoculated with, 
so to speak, a large number of specific bacilli. 
General Notes. 
AUSTRALIAN CHAMPAGNE. 
Vicronrta is steadily progressing in the manufacture of champagne. Not many 
vignerons are engaged in the industry, but those who have undertaken it have, 
with great wisdom, engaged the services of experts from France, who, after 
considerable difficulty in adopting the peculiar and delicate manufacturing 
process to the peculiarity of local conditions, have achieved much success. Very 
satisfactory results have been obtained by Mr. Hans W. Irvine, of the Great 
Western Vineyard, situated 189 miles from Melbourne. He has successfully 
dealt with the climatic conditions, having excavated cellars in the granite 25 feet 
below the surface, where the temperature rarely rises above 50 degrees Fahr. 
all the yearround. Mr. Irvine commenced to make champagne about nine years 
ago. In the cellars there are now 150,000 bottles; and 48,000 bottles of the 
1896 and 1897 vintage are being added to the stock. This industry, which has 
also been commenced some years ago by Mr. Childs at- Nudgee (Queensland), 
promises in the near future to prove an important branch of Australian wine- 
growing 
HOP-GROWING IN VICTORIA. : 
Crrvraty portions of Victoria appear to be eminently adapted to the growth of 
_ the hop plant, and for many years the industry has had a checkered career, the 
question of labour having proved so far a matter of some difficulty owing to the 
limited population. Hops are exported principally from Victoria to the 
neighbouring colonies, and are grown to some extent upon the fertile river flats of 
Gippsland on the east, on the banks of several tributaries of the Murray on the 
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