92 QUEENSLAND AGRICULTURAL JOURNAL. [1 Fes., 1902. 
Neglect to strip cows thoroughly will also reduce the butter-fat returns by a large 
percentage, and this is made clear when we consider the richness of the last 
milk (8 per cent.) compared to the first drawn (1'8 per cent.). 
Again, exposure to a cold night will so quickly alter the flow and fat- 
reading that by the next milking it may regain its former quantity and quality 
(proved by experiment). 
Further, freshly calved cows will cause a change in the milk, and quantity 
of water consumed by animals in hot weather will have an almost immediate 
effect. There are other conditions at work that need not be mentioned, all of 
which possess an influence on the formation of milk in the udder of the cow. 
On the above part of our subject, and before concluding, let me give a 
summary of the rules to be studied by owners of milking stock :— 
1. Breed. ' 6, Protection against exposure. 
2. Feeding and changing of rations. 7. Abundant supply of drinking water 
8. Hours of milking in hot weather. 
4. Kind treatment 8. Health of cows and freshly calved 
5. Efficient stripping. animals. 
THE SEPARATOR. 
To accomplish separation in a satisfactory manner attention must be devoted 
to the condition of the milk and to other requirements in the machine. So 
important are these conditions that a full explanation of each is necessary, but 
before doing this I will enumerate the points worthy of our consideration. 
Permit the numbers given to be a continuation of the rules already written and 
which will be extended to the conclusion of the article. 
9. Solidity of foundation and working efficiency of separator. 
10. Physical condition of milk and temperature. 
11. Speed of separator and inflow of milk. 
12. Practice of separation 
18. The uses of water or skim milk at conclusion of separation. 
14. Alteration of cream screw. 
15. Thickness of cream skimmed. 
16. Warming the bow] before separation. 
Rule 9 directs attention to a weakness that is not of uncommon occurrence, 
and where it exists uniformity in skimming will not be attained. Sometimes 
we again find that the parts of the separator are out of gear, and under such 
a circumstance, when the work is of so delicate a nature, variations in the — 
cream returns must necessarily accrue. 
Rule 10. It is universally recommended to separate milk immediately after 
it is taken from the cow, and why this should be so persistently advocated is 
because of the following reasons :— 
(a) The milk possesses a very fluid condition. 
(b) It is free from acidity. 
(c) Itis not dense. 
(d) The fat globules are not dangerously grouped. 
(e) The adhering power of casein and other substances to the fab 
globules is decreased. 
In cold milk we find exactly the opposite to the above, which at once 
explains the inability of the separator to accomplish clean skimming. Although 
to a less extent, we find when cold and warm milk are mixed together there is 
a loss in cream, but this does not happen in hot weather, being met with 
frequently in the colder temperatures of winter. In the summer time when milk — 
is kept overnight and separated by itself in the following morning there is less 
fat in the cream obtained, owing to a degree of acidity or sourness having 
developed, and an increase in the density of the milk. For this reason it 18 
preferable to separate cold milk by itself at a time when the weather is unfavour- 
able to a low degree of fermentation. We also suffer losses in our cream 
