Show AND GARDEN MATTERS OP OF INTEREST TO agriculturists saw MB rp t dt dato illusto about col s oration alon of lh hs soil soled nd yields the t aaa 4 now new zealand zand dairy carl W sorensen instructor new kew zealand ealand 21 amongst other matters reported reed says flays over ril baing cream this Is another fault still frequently met with tor for which the factory manager alone la Is responsible to keep cream lor for two days during warm weather at a temperature pera ture above 55 65 deg cannot have any other result but over ripeness in con with this question I 1 had two samples ot of butter analyzed one made from cream ripened mildly in eighteen to twenty hours the other from cream subjected to forty eight hours ripen ing the sample from mildly ripened cream contained 0 9 per cent of cas casein elti while the over ripened sample contained per cent As the keeping quality of butter depends largely on the am amount aunt of casein it contains it will readily be seen that under equal conditions the overripe over ripe cample would go off more rapidly than the other for our export trade only a mild ripening of the cream la Is advisable preservatives the experience of the past season has strengthened the position I 1 took up in my last annu annual al report that the use of preservatives Is 16 not only unnecessary but injurious t to 0 the reputation of the purity of our but ter I 1 would again respectfully urge the necessity tor for legislation prohibiting the use of any such except common salt by means of an amendment to the dairy industry act A number of factory managers who previously used preservatives have during the past year discontinued to do so and in ia no case has th equality of their output suffered in consequence on the contrary reports have been received from some of the leading merchants in Io london adon to the effect that new zealand butter this season surpassed itself in quality As only a small proportion of our butter is treated with breser preservatives vs such statements may be taken as evidence that preservatives are not essential to its keeping quality the presence of preservatives in butter is ia now regarded in england as an adulteration te we would do well to follow the lead of the danish and french governments srun ern ments tents in prohibiting their use altogether skim milk and tuberculosis just as the bacteria which cause ill flavory are destroyed at a cei tain temperature to 0 o can the germs of dise disease aze such euch qz as tuberculosis typhus measles ote etc be tendered harmless it subjected to a sufficiently high temperature it la Is with the germs of tuberculosis that I 1 km am here specially concerned tor for although this subject may at first arst thought appear to belong to the veterinary department I 1 will show that the dairy factories play a very important part in the matter at their influence Is decidedly evil and it Is to to I 1 point out how bow their power tor for harm may bo be changed to good that the subject Is introduced hole N e are told that tuberculosis Is prevalent that the milk from a cow with a lous loua udder will transmit the disease to man or beast fed on it that tuberculosis of the udder is not always eazy easy of detection particularly in the early stages stage and that there is scarcely a futory factory in the colony into which the milk of at least one cow does not find its way in the factory it la is mixed with the milk of hundreds of other cows and the cream extracted iwhite the skim milk impregnated with tubercle bacilli Is divided amongst the suppliers lieis and by them taken home to feed their calves pigs and poultry on in this way the calves contract the disease in denmark it has bas been discovered that one calf in every ry eight becomes affected through the milk it drinks it Is a very rare thing for a calf to be born with tuberculosis bercu losis the percentage Is less than one in a hundred but before six sit months old 13 per cent react under the tuberculin test there Is no doubt the factory milk Is the source of infection and it behooves farmers to consider the grave nature of the question it la is very serious risk tor for any supplier who to Is trying his best beat to eradicate tuberculosis bercu losis from his bis herd to rear his calves on factory milk unless it has baa first been pasteurized red by pasteurization we can safely and cheaply obviate all dauger danger all that Is necessary Is to beat the milk to deg for not until this temperature Is rea ref thed hed can r safety be guaranteed |