1 June, 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 471. 
THE DAIRY HERD—continued. 
Returns From Ist ro 380rH Aprin, 1900—continued. 
| Per cent’ | | 
x. | ; ‘ |; Butter | Com- 
“ame of Cow. Breed. | Date of Calving. | Yield. Fat, mercial Remarks. 
| | Babcock | Butter, 
| | Test. | | 
dd le aad a 
| Lh. 
Nell, ... | Grade Shorthorn | 1 Dee., 1899 | 446 35 | 174 
Becertios§ |) 5) 4, ts. | 81 Mar, 1900) | 682:5)] 3:8 | 29:04 | 
 dady 5 ne pa ES 460 3°6 | 18-43 | 
Damsel _... | Holstein ...| 5 Dec., 1899 [521 | 32 | 186 | 
Dairymaid* ay ...|15 Mar., 1900 |971 | 32 34°79 | 
The dairy herd, with the exception of the cows marked thus,* and which are being fed 
for experimental purposes, were grazed on natural pasturage only. igs 
MOULD IN BUTTER CASKS. 
Tun Agricultural Gazette, Tasmania, draws attention to the action taken by the 
innish Department of Agriculture in consequence of complaints of the presence 
of mould in butter-casks. An investigation was recently undertaken by the 
Department on the origin of such mould. It has been generally supposed. that 
| It was due to the use of inferior materials for the casks, too thin parchment 
aper, and a too prolonged steeping in water of the casks prior to the butter 
eing put in them. But the results of the inquiry indicate that neither of 
_ these practices nor the fact of a cask remaining too long on one bottom have 
anything to do with the formation of mould.. They may perhaps to some 
 €xtent advance the moulding, but it seems certain that the mould itself is due 
to infection. 
Mould germs may, of course, locate themselves on the outside as well as 
the inside of the cask, both on and between the staves, and it seems probable. 
that mould infection of the cask may as often occur at the place of production 
ltself as in cellars and warehouses. Mould germs may, no doubt, also be found 
in the parchment paper. Indeed, the experiments have proved that the cask 
and the paper themselves are capable of sustaining such mould developments 
4s long as there is sufficient moisture. The growth, is, however, slow, especially 
With scant access of air; but with more liberal access of air, with higher 
temperature, and if the butter is allowed to moisten casks and paper the 
ormation of mould goes on at a rapid rate. The more salt the liquid contains 
the slower the growth of mould, and when the percentage of salt is sufficiently 
hich the mould germs do not grow at all. It was found by experiment that even 
% the most carefully cleaned and steamed casks, when the paper had been 
Sterilised, mould would appear, and this must no doubt have originated from 
Mould germs in the air. It was ascertained that careless packing greatly 
assisted the development of the mould germs. 
So far as protective measures are concerned, the following are some of the 
Fees recommended :—The mould or mould germs should be removed or 
estroyed by scouring, brushing, or rinsing the casks in water to which soda or 
Salt has been added, or by steaming the casks with hot steam for five or ten 
minutes. ‘The parchment paper should be soaked in a strong solution of salt or 
Steamed, and tight casks used, into which the butter should be packed as 
Carefully and firmly as possible, avoiding empty spaces. The casks should be 
thed in the warm season with thick parchment paper, or by using two layers of 
thinner paper, and the inside of the cask should be sprinkled with salt. 
immediately before placing the butter in it; the salt should previously have 
_ een placed on a hot stove for half-an-hour, and should be kept in closed stone 
| Y glass jars. 
