1 Ave., 1901.1 QUEENSLAND AGRICULTURAL JOURNAL. 193 
MILK TESTS AT BIGGENDEN SHOW. 
127rn June, 1901. 
Name of Owner. Name of Cow. Lb. of Milk. peeceL Od wD, Cine aM 
(Mr. Fowler at: ... | Royal sf) te: 144 50 “81 
3 | L. Jones .. «| Dorothy... om 15 371 “42, 
z | G. H. Jones Daphne mate ae 144 3-2 D1 
B+ Fowler or ...| Victoria... fee 19 2°9 “61 
© | Mrs. Jones te ey |i) 1 es oe 33 16 32 “DT 
= | Mr. Fowler fs: ... | Lady “ey! iar: 14 4:0 62 
(g Ditto £3; ... | Darkie ar, er 12 4:2 D6 
(Mr. Fowler ge ... | Royal na: Ley 10? 4'8 “DT 
é L. Jones... ...| Dorothy ... u gt 3°6 33 
Z G. H. Jones ...| Daphne ~ ... 4 105 37 “44 
zZ4 Fowler ues ...| Victoria... — 14 6:2 66 
£ | Mrs. Jones ie ee AIIE eit x: 12 5'8 77 
& | Mr. Fowler ied ... | Lad , irc 12 4°8 “64 
L Ditto te ... | Darkie shes Ag 84 3°8 “36 
TOorTaLs. 
Royal. Jill. Victoria. Lady. Daphne. Darkie. Dorothy. 
“81 D7 ‘61 *62 “D1 “D6 52 
“DT 77 “66 64 “44 36 33 
1°38 1°34 1°27 1:26 “95 “92 °85 
DAIRY ITEMS. 
According to Hoard’s Dairyman, if you want to get all the cream—and 
what dairymen don’t ?—there are certain things that must be done to the milk. 
Whether you use a separator, deep setting, or shallow setting, the milk fat must 
be started on its creaming way as soon as possible after it comes from the cow, 
and before it begins to lose its animal heat. If you let part of the milk get 
cold before running it through the separator the chances are that the skim 
milk will contain more of the butter fat than is profitable, and yet the average 
dairyman will let it go, rather than run the skim milk through the separator a 
second time. Separating at once, while the milk is warm, saves both time and 
butter fat. 
A clever scheme for adulterating milk by which all the cream is removed, 
put will still pass the Babcock test, has been discovered in New York, and it is 
believed to have been praetised to a small extent in several parts of the State. 
The milkman stirs into the skim milk an emulsion of fats, manufactured for 
medicinal purposes, much in the same way that skim milk is fixed for making 
filled cheese. These parts are made up of the same ingredients which enter 
into oleomargarine. It is said to give the milk a fine, rich appearance, and a 
chemical analysis is required to show that it is not butter fat. 
SWINE TROUGHS. 
A celebrated painter once painted a picture of pigs feeding from a trough. 
An old farmer declared the picture was not true to life, because not one of the 
igs had his foot in the trough. On this subject of troughs Mr. E. Heller, a 
armer, of Hisenach (in the Hannoverscher Landmann), says :— 
Most farmers think anything is good enough for the pig. Probably most 
of our readers have felt annoyed to see their pigs, when eating, standing with 
their legs in the trough. Why do the animals do it? Because, in constructing 
the troughs, we have not taken into sufficient consideration the build of the 
pig’s body. (Fig. 1.) 
