1 Sepr., 1902. ] QUEENSLAND AGRICULTURAL JOURNAL. 181 
6. How much milk should a good dairy cow yield monthly? How much 
utter ? 
7. State what you know of Devon cattle ? 
8. What are South Coast cattle ? 
9. State what you know of the South Coast breed. 
10. What points have to be observed in the purchase of a bull ? 
11. What part does feeding play in the quantity and quality of milk ? 
12. What. is the true test of a good dairy cow? 
13. Describe the characteristics of a good milker. 
14. Would you cross pure-bred cattle? If not, why not? 
15. Why should you breed your own cows ? 
16. What crosses would you use—(q@) on poor ridgy land, (2) on heayy black 
soil flats ? 
17. Which breed or cross is considered the best for cheese production ? 
llrn Lesson. 
THIRD STAGE. 
In the last lesson I gave you general directions how to start your dairy 
herd with a fairly certain prospect of success. In this one I shall deal with 
the subject of dairying generally, and first I will take creanttness. ‘This is 
all important, and yet is too much neglected by farmers. .If you cannot be a 
cleanly dairy farmer, then do not go in for the business. Don’t be afraid of 
the work cleanliness entails. Clean the cows, the buckets, the hands, the 
clothing. Keep all the stalls perfectly clean and free from all smell. There 
is nothing like milk for picking up bad odours. J will just tell you what 
happened to some milk in a dairy I was visiting. I had a pannikin of milk 
given to me, and when I tasted it | found it strongly impregnated with some 
delicious scent. The manager of the factory could not account for it in any 
way, but just as I was leaving the room I noticed a white pocket handkerchief 
lying near the tub the milk was taken from. I took it up and smelt it, and 
found that it was heavily scented. It had lain there forgotten since the 
previous night, and the milk in the open tub had absorbed the odour. But of 
all germ distributors manure is the worst. It produces them in countless 
millions, and amongst them there are germs which produce internal parasites 
when taken into the human system and consequently are productive of many 
diseases. Try and protect all vessels containing milk, cream, butter, and 
cheese from flies. These insects crawl about over all sorts of foul and decayed 
matter which are full of disease-producing germs ‘Then they transfer their 
attention to the milk, with the result that the filth is deposited in it. Now 
that will show you how absolutely necsssary it is to keep everything clean 
and sweet, and to have the milk-room well ventilated. Keep plenty of water 
going—hot and cold—and wash every utensil rigorously. 
There are two kinds of microbes present in butter and cream—one kind is 
friendly and useful, the other a dire enemy. ‘The latter thrives and multiplies 
on bad flavours; but let all be clean, and the friendly little fellows get to work 
and cause the correct ripening acidity in the cream, and that is the great 
essential to producing good butter. 
Thebest way of cleaning milk cans is to dissolve 1 lb. of soda in 20 
gallons of water, taking care that the solution boils. This kills microbes and 
preventsrust. Do not think that you have washed a milk can out when you have 
“sluiced” it with hot water. The hot water is harmful because it makes the 
albumen of the milk stick to the sides. Albumen means simply white of egg. 
Rinse out the cans with cold water, and then use the hot solution. Always 
pass the milk through a strainer into the cans. 
Now about the treatment of the cows. Don’t knock them about. The 
cow is of a very nervous temperament, and any roughness, any bustling them, 
or striking them at milking time results in a decreased flow of milk. Treat 
