1 Jan., 1900.] QUEENSLAND AGRICULTURAL JOURNAL: 9 
SLOW OR QUICK MILKING. 
THe Danish Milk Times has the following :—The question has been asked, 
“ Ought milking to be done in a quick or slow tempo?” ‘To answer this a 
series of trials have taken place in Germany, one of which we herewith publish. 
On the farm where the trials took place were the same lot of cows—five in 
number—alternately milked by an elderly woman, who milked very slowly, and 
by a very able young milkmaid, who finished her work in a very much shorter 
length of time. The following figures give the milk-yield from the same 
number of cows, milked at the same time of day, in pounds :— 
No. Slow Milking. Quick Milking. 
ik 32 383 
2 345 515 
3 50 685 
4 3 (KORY 43 
Sis: 445. 50 
As an explanation of this enormous difference it is said that by the quick 
milking the milk-glands were influenced so as to give a larger quantity of milk. 
WARTS ON THATS. 
Wuar would appear to be a most important discovery in the treatment of 
dairy cows has been made by Mr. R. Gibson, of Limerick. He states that the 
outward application of castor oil to the udder, combined with good feeding, will 
convert an indifferent cow into a highly profitable one. In a letter to Dairy, 
he states that he purchased a Jersey cow with a blind teat, and the udder was 
‘covered with warts. By the outward application of castor oil he had the milk 
coming from the blind teat in two months, and every wart was gone. It is not » 
possible that any application to the outside of a cow’s udder will convert a poor 
milker into a good one; but if castor oil will remove warts from the udder of a 
milker, it is worth knowing, as the remedy is cheap, easy of application, and 
cannot do any harm.—Pastoralists’ Revie 
AN EXPERIMENT WITH CHEESE. 
In the course of a conference of South Island (New Zealand) butter and cheese 
makers held in connection with the sixth annual winter show of the Otago 
Agricultural and Pastoral Society in Dunedin during the third week in June 
last, Mr. Ruddick, Instructor in Dairying, gave the results of an experiment he 
had conducted with cheese out of selected and ordinary milk. The cheeses 
were exhibited in the room, and his assistant, Mr. James Sawers, described their 
manufacture thus :— 
The cheeses were manufactured at the Wyndham Factory on the 5th April. 
I had received instructions a fortnight before to inspect the dairies in the 
Wyndham district, and to see if the condition of the milk delivered at the 
factory would not be benefited, making a report to that effect. After the 
‘dairies were inspected, I went to the factory and inspected the milk as it came 
im, and I then concluded that the best way to report would be to manufacture 
some cheese, and let_you see what the conditions were which then existed. I 
may say that the night previous to the day on which the cheeses were made was 
very warm, so that only the milk of suppliers who were attending to their milk, 
by cooling it, &c., was delivered in a sound condition. 
No. 1 cheese was made from milk coming from dairies which I considered 
were paying most attention to the aerating and cooling of the milk. When run 
into the vat in the morning, the milk was found to be sweet. One per cent. of 
