GENERAL ITEMS.
MuParnell has returned to Dublin and has been lodged in Kilmninluun Gaol.
Mk Hall, the late Premier, returned to Canterbury by the Uinemoa on Wcdues--rrrfrr 1 ° r } i rc "* ''""' tn'.in on bis;
TE WIIITI AND TOHU.—The Hinemoa arrived at Lyttelton at 12.30 yesterday, says the Lyttelton Times, with Te Whiti nnd Toha on board, under the charge of Inspector Colcman and a guard of ten Armed Constabulary. Immediately on the steamer's arrival, the Maori chiefs, who were on deck in prison garb, were taken below nnd changed their clothes, reappearing after a while well dressed ifi ordinary slothing , . Both men looked remarkably well and seemed quite cheerful. There was a very large crowd of peop'e on the wharf to see "the prisoners land. They were brought through to Christchurch at 1 o'clock, the foremost carriage, tho shutters of which were closed, being allotted to their use. Captain Hume was also in the train. After a brief delay at Christehurch, the special train went on to Addingtun, where the prisoners alighted, and were conducted to the gaol, each between two constables, and Tohu carrying a small parcel. Both were in European costume, and wore seasonable-looking great coats. On arriving at the gaol they were placed in cells on the men's side, but after a short time were transferred to cells prepared for
them in the "first offenders" division, which happened to be vacant, and where they will be entirely apart from other prisoners. Neither prisoner showed any sign of excitement.
The Setting of Milk.—ln treating the above subject, Professor Arnold says that to make the finest flavoured and longest keeping butter the cream must undergo a ripening process by exposure to the oxygen of the air while it is sweet. This is best done while it is rising. The ripening is very tardy when the temperature is low. After cream becomes sour the more ripening the more it depreciates. The sooner it is then churned the better, but it should not be chuined while too new. The best time for skimming and churning is just before the acidity becomes apparent. Cream makes better butter to raise in cold air than to raise in cold water, and the milk will keep sweeter longer. The deeper milk is set the less airing it gets while rising. The depth of setting should vary with the temperature—the lower it is the deeper milk may be set; the higher the shallower it should be. Milk should never be set shallow in a low temperature nor deep in a high one. Setting deep in cold weather saves time, labor, and space. When the milk is standing for cream to rise, the purity of the cream, and consequently tho fine flavor and keeping of the butter, will be injured if the Burface of the cream is exposed freely to air much warmer than cream. When cream is cooler than the surrounding air, it takes up impurities and moistures from the air. When the air is colder than the cream it takes up moisture and whatever escapes from the cream. In the former case the cream purifies the surrounding air; in the latter the air helps to purify the cream.
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Akaroa Mail and Banks Peninsula Advertiser, Volume VI, Issue 604, 28 April 1882, Page 2
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533GENERAL ITEMS. Akaroa Mail and Banks Peninsula Advertiser, Volume VI, Issue 604, 28 April 1882, Page 2
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