260 QUEENSLAND AGRICULTURAL souRNAL. [1 Aprin, 1902. 
very largely depend. Some seeds I brought with me have been handed to the 
Acclimatisation Society, and are now being tried by them, as this work is now a 
special object of the society’s operations. It is to be expected that many of 
these southern grasses will be sown by them, and’ our farmers will have the 
results of the society's experiments. 
I would like to call attention to the fact, that in the introduction of grass 
seed from the districts named, there is serious danger of introducing such 
pests as the various thistles. One of the star thistles is a most formidable 
enemy to the grazier. The Cape weed, with its pretty attractive yellow flower, 
is also looked upon with some degree of dread, though by some landowners its 
presence is not much feared. Very great care should be taken in the intro- 
duction of new seed lest these pernicious pests be brought along to the general 
detriment of our own pastures. I am sure that, by the successful establishment 
of herbage on our farms such as I here describe common to the districts 
visited, the carrying capacity of our grazing regions can be greatly augmented, 
and enhanced prosperity both in dairying and pastoral pursuits must be the 
result. 
r Foor Norre.—On many of our dairy farms, artificial grasses are largely sown. Oat grass, 
prairie grass, Paspalum dilatatum, lucerne, &c., are everywhere in evidence. It is question- 
able whether cocksfoot or red clover or sweet scented vernal would succeed, at all events 
below the Range.— Ed. Q.A.J. 
DANISH V. COLONIAL BUTTER. 
In a report on a visit paid to Denmark by members of the Committee on 
Food Preservatives, says the Journal of the Board of Agriculture, Dr. Buls- — 
trode and Mr. Huddart state that year by year the manufacture of butter 
from pasteurised cream, prepared for the churn by the use of pure cultures, 
has been practised in an ever-increasing degree in Denmark. In connection 
with the subject of pasteurisation, it is pointed out that cleanliness is regarded 
as a very necessary precedent to the process. If once the bacterial products 
have conferred upon the milk or cream any unsatisfactory flavour, Danish 
experts hold that no process of pasteurisation can remove such flavour. By 
such pasteurisation the Danes have aimed at destroying what may be termed 
the unknown in the bacterial flora of cream, in order that, by the use of “ pure 
cultures” of bacteria, they may be able to substitute the known. Meir 
position is that without such precautions the production of a butter having a 
characteristic aroma is more or less a matter of chance, and hence cannot be 
absolutely relied upon. ; 
The essence of the usual method of butter-making is to endeavour to 
bring about conditions which are favourable to the development of certain 
species of bacteria; the essence of the Danish method is to kill or inhibit the 
growth of all the bacteria concerned in the process of “ripening” and to 
promote the necessary souring of such cream by the introduction of a starter 
prepared from “pure cultures.” By this means butter is manufactured which 
can be safely exported to England without the use of preservatives. ‘It is of 
interest, in relation to the bacterial flora of cream, to note that there would 
appear to be a tendency to pasteurise at an increasingly high temperature, and 
experience indicates that, within certain limits, the higher the temperature at 
which the cream is pasteurised the better is the resulting butter likely to be. 
The writers of the report state that the progress of the practice of 
pasteurisation in Denmark has been remarkable, and at the present time the 
vast bulk of Danish butter is made from cream thus treated. The passing of 
the law of 26th March, 1898, which renders the pasteurisation of milk used 
for the food of cattle compulsory, has doubtless been a force in the diffusion of 
the custom of cream pasteurisation, but the practice seems to haye become 
general mainly owing to the satisfactory results which, in the opinion and 
