226 QUEENSLAND AGRICULTURAL JOURNAL. [1 Ocr., 1902. 
8. What is a centimetre in English measure of capacity P 
9. Define the terms hypodermic, sub-cutaneous, clinical. 
10. What instruments are required for applying the test ? 
11. How does the test indicate the presence of tuberculosis ? 
12. What is the normal temperature of a cow’s body ? What conditions 
influence this temperature ? 
13. At what hours should the temperature be taken both before and after 
injection ? 
14. How is the test applied ? 
15. What rise in temperature will show the presence of the disease ? 
16. Define the term Re-action. 
17. The presence of the disease having been proved, what precautions 
should at once be taken ? 
13rH Lesson. 
THIRD STAGE. 
[ have in the last three lessons given you a fairly sufficient idea of how 
to start a dairy herd; how to care for, feed, and house your stock; how to 
deprive your cows of horns painlessly ; and how to recognise and overcome the 
serious disease known as tuberculosis. It remains now to say a word about 
dealing with milk and cream to the best advantage. 
You must remember that I am now writing, not so much for boys, but 
for young men who have just started for themselves and who have not had the 
advantage of an education at an agricultural college. You who are in that 
position, will of course have heard about CREAMERIES, BUTTER FACTORIES, and 
HOME SEPARATORS, and in connection with the latter, many arguments for and 
against their use will have come under your notice. Many hold that the home 
separator is distinctly injurious to the butter industry. Others, on the other 
hand, and I must say they are in the majority, maintain that the home 
separator is the dairy farmer’s best friend. 
Not so many years ago farmers used to set the milk every day in large, 
shallow pans in which, after a time, the cream rose to the surface and was 
then skimmed off. and, when sufficient cream was obtained it was churned 
either in a wooden or tin dash churn or in a revolving one. All this took 
time and much labour, and, what was worse, the cream imbibed all sorts of bad 
odours, and dust, flies, and other obnoxious matter fell upon the cream in the. 
setting dishes. 
Of late years a machine was invented which separated the cream from the 
milk without there being any necessity for waiting for it to rise. 
Only lately, the separator was introduced into the dairy districts of Siberia, 
in Russia, and the ignorant Russian farmers were so terrified at the result 
that they thought some evil spirit controlled the machine, so they fell upon it 
and smashed it to pieces, and burnt down the creamery building. Now, how- 
ever, they have been properly instructed in its use and value. ; 
As most of you will have seen a separator at work, a very short description 
of the machine will suffice. 
The new milk is run into a receiver, which revolves at the rate of several 
thousand revolutions per minute. The heavier particles of the watery part of 
the milk fly to the outer circumference of the receiver, or bowl, as it may be 
called, the lighter particles of butter fat being forced to travel in an inner 
zone. ‘The separated or skim milk is forced out of one tube by a very simple 
arrangement, and the cream passes out through another. 
The separation is most effective at high temperatures, ranging from 80 
degrees Fahr. to 98 Fahr. in different machines. 
A great advantage that the separator has over shallow setting is, that 
whereas by the latter plan only 80 per cent. of the butter fat is secured, by 
using the separator from 92 to 98 per cent. is removed. 
