28 
in proper proportion to the quantity, as 
well as representative of the quality. For 
aking aliquot samples, a sample tube, 
-Q. proper proportions, should be used, 
and the practice followed should be to 
-place the sample of milk in a composite 
sample-jar, to which sume preservative, 
such as bichromate of pottash, has been 
added. A record-book should be kept, in 
which a cow’s number or name correspond- 
ing with her number or name on the com- 
composite sample-jar, is recorded. The 
milk of each cow should be weighed 
separately at each milkiny, and at the 
end of the testing period the aggregate 
weight of milk of each cow is found and 
~ the average yield per day calculated. The 
average number of pounds per day, multi- 
plied by the number of days in the 
month, will, therefore, giveapproximately 
the total pounds of milk produced during 
the month, The percentage of fat is 
then found by testing the composite 
‘sample, and the total fat for the month is 
found by multiplying the monthly total 
of the milk by the percentage of fat, di- 
vided by 100, At the close of the lacta- 
tion period the aggregate monthly totals 
will show the yield for the season. Lack 
of care in carrying out every detail in 
preserving the samples and manipulating 
the test will give untrustworthy results, 
and such might be the 
means of discarding the best cow in the 
herd. 
carelessness 
Importance of Clean Milk. 
The question of clean, wholesale milk 
becomes more important 
every day. Apart from the danger of 
using impure milk asan article of diet by 
adults and infants, no man living, no 
matter how skilled he may be, can make 
first-class butter or cheese from unsound 
and more 
milk, It is true that one man may have 
skill enough to make better butter or 
cheese out of a poor quality of milk than 
another, but no one can make gilt-edged 
product out of milk in which bad flavors 
have been allowed to develop. Milk 
which is drawn from a healthy cow is pure 
and wholesome until it becomes con- 
taminated from outside sources, The 
THE AUSTRALIAN GARDENER. 
reason milk deteriorates in value and 
develops bad flavors and odors is that 
dirt and dust and filth are allowed to get 
into it after it is drawn from the cow, 
and that the milk is not properly eooled 
at once, and kept cool until delivered at 
the factory or creamery. A writer in 
the ‘Michigan Farmer’ makes some re- 
marks on this subject, which we deem 
desirable to quote. He says :—Milk can 
be kept clean by having a clean stable, 
clean cows, clean dairy utensils, and a 
clean man to do the milking. The cows 
should be kept clean enough so that 
no filth adheres to them; then there 
will be no manure or filth to drop into 
the milk as it is being drawn. Not only 
this, but the cows’ flanks and udders 
should be brushed and moistened so that 
there will be no Gust or dandruff, or 
anything of that nature, dropping into 
the miJk pail while the cow is being 
milked, because it is this dirt and filth 
and dust getting into'the milk that plays 
havoc with it afterward. Each particle 
of dust and dirt that gets into the milk is 
liable to carry with it bacteria or germss 
which multipiy rapidly when they are in 
warm, sweet milk, and their development 
causes the milk to deteriorate in food 
value. 
what is generally known as gassy milke 
Some of these bacteria produce 
This produces gassy curd in cheesemaking. 
Others produce bad flavors, which are 
noticeable in the butter and also in the 
cheese. A barn ‘in which the ceiling is 
covered with cobwebs, these being blown 
about by the wind or falling down when- 
ever touched by the attendant,is not the 
kind of stable in which to produce clean, 
wholesome milk. A stable which con- 
tains bad stable odors, is poorly ven- 
tilated, and contains foul, bad-smelling 
air, is not the place to produce good 
milk, because milk absorbs these bad 
odors, and it is almost impossible to get 
rid of them. Consequently the stable 
should be clean and as free from dust 
as possible. 
It has long been said that tho seed of 
the pumpkin is death to the tapeworm in 
the human system, and recently it has 
been claimed that it is just as reliable in 
the case of animals. — 
October 1, 1908 } =" 
3 Bae) 
Agricultural shows are no novelties ;_ 
they aré national institutions, and every 
year they come round with the same 
regularity as the seasons themselves. 
The cow with a deep udder, the four- 
quarter of the udder well drawn away 
from the body, which udder, when 
milked out, is slack, deep, and pliable, 
and empty, may be looked upon as an 
excellent milker. 
Too many milk and cream cans are, as 
a rule, washed in the. same water, and, 
although the first few cans washed may. 
be properly treated, still it is question- 
able if the last caus are not worse after 
being slushed through half dirty water 
than if they were not washed at all. The 
proper method of washing tinware is to 
first use tepid water with a brush until. 
all milk orcream is thoroughly cleansed 
from the tin; then use hot water, and 
afterwards boil or steam thoroughly. 
Many days during the montha man 
has had to wear an extra coat when 
bringing in the cows to be miiked, and 
the cows, of course, could not keep 
warm. 
Dairying is hard work, but it pays, and 
if rightly undertaken will make good 
returns and build up unprofitable soils 
into rich and productive lands. 
‘he man who has sense enough to let 
his team stop a minute or two about 
every fifteen or twenty minutes when. 
ploughing or harrowing will accomplish 
more work in 10 hours than the fellow 
who drives his team at a brisk gait for a 
hour or two before he will let them take 
a rest. 
We are all, more or less, creatures of 
habit, and we are quite apt to get into. 
the habit of doing our work on the farm 
in a certain way without stopping to- 
think whether it is the best or easiest 
way. This is the reason why some are 
always behind with their work. 
Strength, endurance, and speed are- 
not all developed by violent usage, but 
rather by a judicious amount of exercise 
given soas to develop but not strain the. 
horse, rite 
