JOTTINGS.

New Zealand Mail, Issue 1182, 26 October 1894, Page 6

JOTTINGS.

Mr Chew Chong, owner of the Jubilee Butter Factory at Eltliam, has ordered a first-class refrigerating plant from Messrs J. and E. Hull, of Dartford, England. The machinery is expected to arrive next week, and will at once be placed in position. This enterprise on the part of the® energetic Chinese butter-maker should act as a stimulus to his European competitors.

A well-known breeder ' holds that the ideal cattle to - breed from should have, in addition to the best beef-mak-ing and milking qualities, good brains. When he sees an animal rushing aimlessly here and there in a sale-ring, he sometimes leans half-hurnorously to a friend, and says, animal wants brains.” As a matter of actual fact, writes the . Live * Stock Journal , one seldom finds much good in cattle that are narrow between the eyes. With such a formation of forehead there is usually a long muzzle and a lean lanky frame. A good milking oow of any of the ordinary breeds used in dairies has generally a muzzle of fair length, and with well-traced lines of beauty in it, but tlie forehead is broad and the eyes full. There is pleasure in studying what may be termed an intelligent head when she goe3 through a herd of fine cattle. The eyes are beaming mildly with, contentment, kindliness, and a well-balanced blend of many bovine virtues. There is a small world of meaning, too, in the side glance which some , good-natured animals bestow upon a stranger. There is a shade of haughtiness and pretended resentment. The glance seems to say, « you are not unwelcome, but really, you show too little ceremony.” There can be no doubt that the well-developed heads in our herds hold capacities for the keen enjoyment of life, and an in creased susceptibility to its pains.

The Waikato Times says :—Occasionally we hear of serious complaints of the losses in calves attributed to the u9e of separator milk. We have made some enquiries from those who have had considerable experience in reaving calves in this way, .and we learn that the loss is probably due, not in any way to the food but to the want of care in feeding. One of our informants stated that if the milk is simply turned into a trough and the calves are allowed to drink unchecked, it is moi’e than likely that some of the more greedy ones will gorge themselves till they burst. The plain he adopted Is to have the trough divided off into separate compartments, to tie up each calf, and see that it has its regulation quantity only. When a little advanced, the addition of from -fib to of crushed wheat, according to age, will be found very beneficial.

A dairyman, writes to th q American A 9 riculturist asking the easiest and best plan to clean the udder and teals of the cow before milking. The Agriculturist replies Brush the side and udder with a brush kept clean for the purpose. Tiien with the half of a coarse crash towel dampened with vinegar or acetic acid, wipe the udder and teats carefully. The towel should be hung in the sun, and when dirty it should b# boiled in soapsuds. Keep the clean towels and clean tin milk pans and pails in the sun, turned upside down. Gool the milk as quickly as possible ond keep it cool, supplying customers as early as possible. If the cows, the milk, and the milker are all kept clean, together with the milking utensils, and the milk kept cool, and

delivered cool and fresh, the milkman can snap his fingers in the faces of the most disease-provoking bacteria. . A cow does not give bacteria in her milk, but they swarm about the stables and dairy, always ready to go into the milk at every chance when the milk is warm and sweet. Unless the milk is above 50 degrees F. bacteria cannot th rive.