446 QUEENSLAND AGRICULTURAL JOURNAL. [1 Jone, 1902. 
the different breeds. Samples were photographed by Mr. Mobsby, of the 
Agricultural Department, for illustration in the Journal.* The result of our 
examination was that we came to the conclusion that the bacon from the 
Middle Yorkshire was far and away superior to that of all the other lots 
examined by us. The bones were small, the flesh—both lean and fat—firm 
and bright in appearance, the lean being proportionately spread all over the 
carcass. I have had samples of the Yorkshire and Berkshire bacon fried, and 
comparisons made, with the result that the bacon from the former did not 
show that oily tendency so noticeable in the latter; and, moreover, the loss 
in fat was not nearly so great, and the flavour of the bacon was superior. 
I have nothing further to state with reference to the other breeds 
experimented with, with the exception of fully endorsing the remarks con- 
tained in Mr. Reid’s letter of 26th March, from which the following are 
extracts:—The exhibit of bacon from the various breeds showed clearly that 
the Yorkshire is the most valuable pig, either as a purebred or crossed. The 
Tamworth-¥orkshire crosses were good pigs, but not nearly so fine in the flesh, 
the streaks of lean being coarse and heavy, and there is an absence of that 
delicate light-pink colour which was shown in the Yorkshire pigs. The pure 
Berkshire turned out the worst of any, the lean meat of the flesh being very 
“beefy,” and much too red in colour, although the whole of the bacon had 
been treated in exactly the same way. I have noticed the tendency to become 
“beefy” on the part of this breed frequently ; the lean meat is coarse and 
assumes a red colour under the cure. We have been getting a number of the 
Berkshire-Yorkshire crosses from various districts during the past two years, 
and we have been highly pleased with them. Not only is the skin finer, but 
the flesh appears to be much more delicate, and lends itself well to the various 
processes of curing, the product showing a large amount of delicate lean streaks 
throughout the tissue of fat. In our country, where maize is so largely fed to 
pigs, there is an inclination for this cross to put on perhaps an undue amount 
of fat, but if farmers are careful to bring them to maturity when about six or 
seven months old they would be in splendid condition for the bacon fact ory 
and we have no hesitation in recommending the Berkshire-Yorkshire cross. 
COMPARATIVE SKIMMING QUALITIES OF HOLSTEIN, 
AYRSHIRE, AND JERSEY MILK. 
By JOHN MAHON, Principal, Queensland Agricultural College. 
The experiments, particulars of which are given herewith, were undertaken 
with a view to determining whether the milk of the Holstein, Ayrshire, and 
Jersey cows was similar as regards skimming qualities. 
The fat contents of the milk produced by the breeds mentioned vary 
considerably, as will be seen from the table published herewith, and the milk of 
the Jersey is characterised by larger fat globules, while that from the Ayrshire 
and Holstein usually contains fat in the form of small globules. It is, however, 
understood that a wide individual difference exists in all breeds ; Some Hol- 
steins and Ayrshires producing large globules are met with, and also Jerseys 
producing small ones. A change also occurs as the period of lactation advances, 
the globules increasing in number and diminishing in size. In carrying out 
this experiment, we endeayoured to minimise as far as possible the tendencies 
to such variation. For the experiment, the night’s and morning’s milk from 
each cow were mixed; the milk was separated at temperatures of 85 degrees 
and 90 degrees Fahr. respectively, and under similar conditions as regards 
speed of machine and feed of milk. The experiment was made on two 
occasions, and besides the difference of temperature of the milk at time of 
separating, the screw was altered in the machine on the second occasion with 
the object of increasing the thickness of the cream. A reference to the results 
* The illustrations referred to will appear in a future issue of the Journal.—Ed. OAT, 
