, 1891-05-20

remunerative article. In spite of drawbacks
and discouragements a new industry Mav be
regarded as having been established and dc.
monstration given of the fact that the products
of the dairy in other lands are within the reach
of the landbolders of Jamaica.
The successful experiments at Nonpareil in
this colony and at the Exhibition in Jamaica,
have aroused an interest in dairy farming ell
over the West Indies. The St. Croi1 AVis,
referring to the mention of the former expert.
ments in our paper, urges upon local agricul.
turists to give the new departure serious con.
sideration; and, drawing a picture Of what 10
quite within range of probability, says:-
This you say, is q Europ can picture bu
why should it not also be West indiana What
q beautiful country the East End would be,
with all the estates, properly fenced and divid.
ed, each with its fields Of rich grass, and clumps
of shade trees, with it's herd Of fat Jerseys,
and with its neat farm houses and buildings,
telling of prosperous and happy days. Must
we because the sun shines warmer here, always
be content to live as Natures slaves rather
than as her masters? ~ca
And, speaking Of the Nonparel dairy, 70.
minds us that private enterprise ON the part Of
one individual has done for this colony, in the
way of disclosing its fitness for the production
of the higher dairy produce, what it required
the efforts of the Exhibition Committee to do
for Jamaica. From his opening. experiments
with the hand Separator, Mr.. Garrett has made
steady progress in the development Of his dali
ry, and now it is supplied with asteam Sspara'
tor, q patent churn, a patent butter maker,
cheese-maklng apparatus, and all the accOsSo-
ries of a first class establishments A special
two storey building has been erected for the
now business, into the top storey OF which the
coolies with the their milk fresh rom the cows
crowd in to get it measured, and tested il
need be. The man who buys the milk 10
fast becoming an expert in discerning the
quality of it, and if he sees any reason to
doubt whether it is up to the minimnm degree
of richness, he has only to fill a small gradual
ed tube with it, place the tube in t. uost inge-
niously constructed machine, knoMn Is 9 de.
%tector, which revolving at q very high rate OF
speed, drives the cream to the top, Of the tube,
where its depth is seen at a glance by the
figures on the tube. If it shows less than 8
per cent of cream, the milk is rejected. The
milk measured and accepted, it is thrown into
a reservoir, from which it pravitatrs into the
Separator in the room below, where the process
of cream and butter making goes on briskly
every morning under the personal suparinten.
dence of Mr.. Spurle, who gained distinction III
dairy circles in England for his great know
ledge of everything connected with the dairy,
from the cattle in the field to milk, butter,
cream and cheese Of all the kinds known to
English farmers. The mechanical action Of
the Separator we need not here describe; the
milk passes into it by a small openin" at the
top and, from two nozzles at opposite sides,
falls, from the one a stream of rich yellow
cream, from the other a larger stream Of milk.
At present there are between one and two hum
dred gallons of milk bought from thS coolies
every morning, and. here, it is worth mention
ing that this new market for their milk has 30
interested the coolies in cattle keeping that
the price of mich COWS which had fallen very
all over the colony hasnow risen very con.
siderably all round about NonpAreil. The bulk
of the cream is used in butter making, and
Uarrison's certificate as to the quail
ty of the butter is now before the public. The
rest of the cream finds O market in George
town where also is sold a largo quantity Of the
separated milk at 3 cents . pint, -aPrice which
brings it within the reach Of tho poorest. Tho
butter is of such excellent quality that it can
with the best brands imported. The
experiments, however, have not stopped ct but.
ter. Mr.. Spurle has turned his attention TO
cheesemaking, and he has now in the store q
number of large cheeses undergomgthe pro-
cess of maturing, which will be concluded in o
month or so, and then the public will have IN
opportunity for the first time Of tasting cheese
made in the colony. Mr.. Spurle is confident
that the cheese will be good, and he says he