FIELD CROPS, 1911-12

Dominion, Volume 5, Issue 1390, 16 March 1912, Page 8

FIELD CROPS, 1911-12

; ESTIMATED YIELDS. The estimated average yields of field crops in New Zealand for the season 1911-12 are given as under by tho Govornment Statistician (Mr. M. Frasor):Wheat, 33.41 bushels per acre; oats, ■H-β! bushels per acre; barley, 36.90 bushels pel acre; maize, 45.06 bushels per aero; peas, 30 8G bushels per acre; rye-grass, 571.251b, nor "acre; cocksfoot, 185.891b. pei aero; red clover, 202.371b. per aero potatoes, G. 05 tons per acre; turnips, 15.30 tons per acre; mangels, 22.96 tons per Tlio yields per acre for Tnranaki and Wellington, kelson ftn( l Miu'lborough, Hawko's Bay, and Auckland districts are:-Taranaki and W ellingtoii-34.2 bushels wheat; 41.18 bushels oats; 41.5 C bushels barley'; 33.29 bushels peai.iMo.nc lb rve-grass; 105.511b. cocksfoot; 212.501b, red clover; G. 86 tons potatoes; 18,17 tons turnips; 34.17 tons mangels. Nelson one: Marlborough-28.3fi bushels wheat; 3,.,1 bushels oats; 29.33 bushels bnrlfy; 2! .& bushels peas; 417.201b. rye; 150.521b cocks foot; 235.901b. red clover; G.O-1 tons nntatoes- 12.28 tons turnips; 21.10 ton; mimrcls I nwke's l'.ay-28.72 bushels Xa-38.92bushels oafc; 35.60 busliPU bnriSy 5 « ™ bushels maiw.; 30.23 bushels "is- 415.001b. rye; 184.701b; cocksfoot, 1.32 tons potatoes; 15.53 tons turnips 28.13 tons mangels. Auckland- 3OS bushels wheat; 38.85 bushels oats; MAI liushfla barley; U.i 9 bnsliels maize; L'fl.i.t bushels peas; 470.1'J1R. rye; 1!l!).:illb. cocksfoot; 5.2!) tons potatoes; 10.01 ton; turnips; and 20.15 tons mangels.

BUllfcK AND CHEESE, QUAI.IIT OF THE SEASON'S MAKE. With reginl to the quality of the buter coining forward into the grading-storos :his season, it is satisfactory (says the Dairv Commissioner, Jlr. 1). Cuddie, in :ho March issue of tho "Journal of the Department of Agriculture") to be able ;a report that Micro has been a noticeable mprorcmeiit. Many of the factories have :ontinuetl to send in consignments of ligh-quiility butter, steadily scoring from )3 to 1)3 points. The different days' makes iav« shown Bri-iii. iniifurmity, unit tho ;aine can be said of the outputs from the lill'erent factories. The pasteurisation of ii'oam, which has now been generally ulopted, is in a large measure responsible 'or the imp.ovduent. Factories that were >nly turning, out a medium-quality butter ast year are nmongst those now mnnu.'acturing some of the best butter in the :ountry. Of course, there ure .seme brands ;f butter reaching tho stores the' quality if which is not as good as it should be. I'he tendency in general, however, is to nuke butter'that will not only grade well, jut will maintain its keeping quality and each the market in a sound condition. •U the same time, it must be admitted Lhat there liavo been a few complaints 'roin the London end in regard to inferior juality, but these havei applied as a icnenil rule to brands that were adversely -enorted on at this end, tho Xew Zealand >tiieial judgment being borne out by the London, grader of the Department. A special effort has been made by many factory maiugcrs this year to avoid over•ipeiißSs in the cream, which has ii decided letrimental effect on the finished product. Where ripening of the cream is carefully jontrolleil, and the cream is pasteurised ind then ripened with a clean-iiavoured starter, the butter has come under the :iier in a satisfactory state, and appears ;o have carried Home in good order. While the quality of tho butler is a :ause for congratulation that of cheese ias also shown considerable improvement, generally a very good standard of quality is being maintained. Defects in flavour and also in manufacturing details are tiotiee.ible here and there, while some of tho consignments have exhibited a certain iimount of irregularity. However, some very good lines of cheese are coming forward for each fortnightly steamer. As in previous seasons, there has been a considerable amount of openness in the bodv of "ome of the cheese, and as this is rather u serious fault in the eyes of the ■ trade—who regard body and texture is of ; ust ns much importance as clean llavour—it is e3Jenlial that makers should ilo their utmost to ensure a close-cutting, meaty cheese.