August 1, 1908 
THE AUSTRALIAN GARDENER. ll 
denn sas 
Aare Ren i nn cer 
Don’t Read This Unless You Like Music. 
R. CORRELL, Music Seller. 
Viens oem meAcernsre + | 
Brass Band Instruments & Brass Band Mutsie. 
SOLE AGENT FOR 
BOOSEY & CO.’s World-famous Brass Band 
Instruments, with Patent Compensating Pistons 
Importer of Violins, Piccolos, Mandolins, Guitars, ete, and Brass Band Instruments. 
WRITE FOR PRICE UIST. 
By importing direct from the very best manufactarers fur cash BR, Correll is enabled to sell the best quality Strings, Instru- 
ments, etc., at the lowest possible price consistent with quality. 
Violins from 10s to £50. 
Violin Outtits, 25s., 30s. 35s, 40s., 
and up to £70. Violas from 50s., Vivloncellos from 45s , Piccolos 1s., 2s., 2s. 6d., and with Tuning Slide and extra ferrule 3s. 6d., 
4s. 6d., and 5s.$d., B-flat Fife 2s. 6d., 3s, 4s, 6d., and ds. 6d. 
using Flutes supplied by’ R, Cor-ell. 
At the Public Schools’ Contest, First Prize was won by the School 
. . . 1 . } as t as] r 
If you are thinking of forming a Band or an Orchestra, consult R. Correl?, who will be pleased to assist you. Brass Band 
Instruments Repaired. 
All the latest Songs, Song and Dance Annuals, ete., etc. 
Corner Flinders and Hyde Streets, Adelaide. 
Color in Butter. 
Butter-makers are all agreed that in 
estimating the general quality and sale- 
ability of butter. the color is a point of 
very definite importance. In the various 
competitions, judyes quite frequently 
give as high as ten per cent. of the total 
marks obtainable for the rolor alone. In 
‘the matter of market value the pale, 
whitish-looking butter. equally with that 
of a strong saffron color, are both inferior’ 
and will command a lower price or a 
slower sale than butter which possesses 
the clear, bright golden color which is 
naturally obtained from the milk of a 
cow feeding upon fresh pasture grass, 
There are, however, many conditions 
which have an effect upon the natural 
‘color which the butter assumes. The 
most’ important factor is undoubtedly: 
the breed of the cow. It is a well- 
recognise fact that the Channel 
Islands cattle give the best colored 
butter of all, and so well is this under- 
stood that a fraquent. practice in Eng- 
land (says the ‘Farmer and Stock- 
hreeder’) is to introduce into the stud 
cne good Jersey or Guernsey cow for 
this purpose, Even in a herd of eight 
or nine cows of another breed the 
presence of this cow will be indicated 
by the increased excellence in the color 
of the butter. - wh 
The question of food is one which is 
well known to have a direct influence 
on the coloring of the butter. Scarcely 
any breed of cows will yield butter of the 
best color on dry feed, and, on the other 
hand, one or two breeds, when pnt on 
fresh pasture, yield a butter of se high a 
color as to suggest excessive use of arti- 
ficial colorire, and so cause a deteriora- 
tion in the market value of the article. 
The advance of the-lactation period also 
tends to a falling off in the color of the 
butter, and if this coincides with the use 
' of dry foods, the result is much more 
marked. Most artificial foods and grain 
tend to the production of a pale colored 
butter. i 
The explanation of the excellent color’ 
obtained from the butter of Jarsey and 
Guernsey cattle probably lies in the fact 
that for many years the matter of selec- 
tion and breeding has, in the Channel 
Islands, been carried out with the greatest 
carn, and the result of this careful breed- 
ing on systematic lines for a considerable — 
-period proves that by care and intelligenee 
animals may not only be moulded to any 
shape required, but that milking or fat- 
tening qualities can be thoroughly con- 
trolled, The points of a good milking 
cow have been tabulated with accuracy, 
so that the experienced eye can detect in 
a very few moments and with only the 
slightest apparent examiuation whether a 
cow is or is not a good and rich milker. 
The size and shape of the udder, the 
oharacter and trace cf the milk veins, 
the mellow and thin character of the 
skin, the ‘touch’ of the udder and the 
skin generally, are points which indicate, 
if present the character of the cow ata 
glance. And without adopting in its 
entirety the full accuracy of all the 
minute divisions of the ‘escutcheon,’ as 
drawn out in the Guenon system, tbere 
are many farmers who have no knowledge. 
whatever of that system yet who uncon- 
sciously owe a considerable part of their 
skill in detecting a good milk cow to the 
practised obsecvation of the various ways 
in which the hair and tufts grow and lie, 
and who really are adopting the points 
which have been classified by Guen, 
without, possibly, haying as much as 
heard his name. 
a 
The cow should be turned dry from 
four to six weeks before freshening, but 
her feed should not stop. 
_The obtaining of cows of the best pos- 
sible stamp for dairying purposes in open 
warkets is a very difficult matter, 
