The Chronicle PUBLISHED DAILY LEVIN.

Horowhenua Chronicle, 10 December 1915, Page 2

The Chronicle PUBLISHED DAILY LEVIN.

Jb'ltilDAY. DECEMBER. 10. Mo. D'AltM MANAGEMENT. fulfilling pru'iitb arc dependable oil good seasons, to a large extent, but to even a largor degree upon good niauagemont of the land; and tho istocli, both live and dead. The careful up-to-date-farmer works after dark as well as in the daytimo. Tho careful farmer always did. century liu worked! in the barn, bag-mending, when days were short or wet, but .n these times ho puts in his "sparo' hours to greater advantage by reading expert opinions on larm management, and testing his own practicos and rc.suits in tliu light of his research. A heUptul article for such tamers is that by Mr J. Dryedale (manager i» Meraroa State Farm,) which appears in the latest issue of The Journal of Agriculture. From it we make some extracts for benefit of dairyman who may not have opportunity to peruse tho journal. Mr Drysdalo Bays:—"Milk fever it is not so prevalent a.s it was a lew years back. The farmer will have no loss from this trouble if he adopts in time the simple and proper air treatment. - Heavy milkers that are likely to become affected should) bo under observation for twenty-four hours aftyt caiving. Instructions have been published so often tha,t it should be needless to uay more than the every caro should bo taken to disinfeot the hands, teate, and needle. The cow shojld bo on clean ground and kept on her brisket, propped up with sacks of hay or chaff, to prevent blowing. This is important, and will require conetanc attention while the animal is down. Every attention should be given to the cow's vessel, particularly during the flush of the season. With a careful hand milker the swollen, hard, hot quarter will be noticed at once; witn a machine attendant it may escape notice until it is too late. Exeifcemeul when in season with the other members of the herd, a chill from a sudden change in the weather, or a change of food may account for trouble h< any of the quarters. The vcesv'ls should be bathed with worm—not boding— water, well massaged,, and strippo 1 : well out, plenty of hot olive-oil Deinji; .rubbed in afterwards. This should h<. done three times a day, the attendant's hands and all clothe being afterwards carefully disinfected, as there is always a danger of tho presence ot germs that may cause serioue trouble.

"In milking a large number of cows ■with machines it is a good practice to dip the cups in a bucket of water occasionally dluring the process of milking. Beware of allowing the machines te get into a dirty condition; the man who Tvfll not keep his milker in a thoroughly clean condition ehould be compelled to go out of the business.

The following process employed at the Weraroa Experimental i<'arm for •washing milking-machines is found to be very satisfactory. rJetore milking starts 3 gollons of water and one tab'espoon of Gold-duet cleanser is prepared. Immediately after milking is finished, and; before the machines are removed from the milking-sheds, this preparation is drawn slowly througn each machine, t6llowed by another 3 gallons oi pure -water. The apparatus is then taken into the dairy, put into a trough o c clean water, and the connectiii}* parts taken off and washed. Tbe trough is then refilled with water and a 1! parts ore allowed to remain in water until next milMng. Every second day the whole or the parts ire taken to pieces, carefully inspected, and thoroughly m-ashed With this method the parts, inflations includvl, have always been found in a clean condition."