Farm and Garden

King Country Chronicle, Volume IV, Issue 204, 1 November 1909, Page 3

Farm and Garden

PASTEURISATION OF SKIM MILK AND WHEY. The pasteurisation of cream for butter making is now coming rapidly into favour in New Zealand, pays Mr Cuddie, Dairy Commissioner, in a recently issued bulletin on this subject, and, as each season comes iound, the example of these who have adopted the system will undoubtedly be followed by others, for the simple reason that a more uniform and belter keeping product can be manufactured under this method. As a natural sequence, some interest is also being devoted to the extension of the practice of pasteurisation to the by-products of the dairy factories—namely, skim-milk and whey. The urgent necessity for this change, as well as the advantage to be gained by its adoption, has been .discussed time and again at the yearly conferences of dairymen, and also at numerous meetings of farmers in different parts of the country. The primary benefit to be gained by the process is the prevention of the spread of disease amongst the calves and pigs to which the skim milk and whey are fed, more especially amongst pigs, on account of their greater susceptibility to disease; but there arc other important reasons as well. The evidence of the efficiency of the process in this direction is so conclusive and is brought home to the farmer so frequently that one is amazed that pasteurisation has not long ago been insisted upon. While great strides in pasteurising milk have been made in other dairying countries—in some of which pasteurisation of the separated milk, as well as of all cream, has been made compulsory by law — practically nothing has yet been attempted in New Zealand except as regards the treatment of a portion of the cream.

it has been proved elsewhere that not only is the dissemination of disease prevented but also the feeding value of both whey and skim milk is greatly improved, by their being heated to the required temperature. Another advantage that should not be lost sight of is the benefit to be derived from the purifying effect which the hot liquid has on the tanks into which it i-i run before being delivered to the milk suppliers; and this applies to the milk cans also. Under the existing conditions it is safe to say that much of the trouble at the factories with inferior milk is due to the milk cans being polluted by the conveyance in them of impure whey to the farms from the often evil smelling and dirty tanks, these being seldom cleaned as they should be. The cans are thereby made difficult to clean, and it often happens that a thorough cleaning is neglected, with the result that the whole milk is seeded with harmful bacteria which seriously affects the flavour of the produce made from ti. Pasteurisation or heating, of the whey is highy desirable from this point of view alone.

INCUBATOR CHICKS. There arc several essentials connected with the handling of incubator chicks. They are warmth, sunshine, fresh air, cleanliness and suitable food. Sunshine and fresh air cost nothing. Warmth and cleanliness cost very little; so that tin- fowl bill is the chief cost. Chicks should not be shifted too soon into the brooder. Have the brooder ready at not more than U5 degrees; the warmth of the chicks will raise it a little. Dust a layer of dry sand on the bottom of the brooder and run. Don't worry about food or water for at least JG hours. A great many chicks die from overfeeding, as well as from overcrowding. Do not let the chicks get chilled. See that they know their way from the; run to the brooder. As soon as the chicks begin scratching throw some cracked grain into the run. This will soon be noticed and picked up. Put clean water in a dish; see that the chicks can't get into it. Change the water three or four times a day if convenient. Feed green grass after the third or fourth day. This will keep the chicks happy. Plenty of exercise helps to keep them warm. Scratching in the litter chasing one another about after a bit of grass* is.good sport for the chicks. If you can manage to keep the chicks running about there will be no trouble in rearing. As soon as any show signs of bowel trouble kill straight away; don't allow one to remain to spread the disease. Clean the brooder out every day. Reduce the temperature gradually to 75 degrees. As long as the chicks are not huddling together and crying elverything is quite right. Get the chicks out of the brooder as soon jas possible. Remove to a dry house and let them run on the grass for a short time. Keep them in on wet days. Feed as much as they will eat, supply clean water, small grit and shells.

The progress in the great American dairy state of Wisconsin, as described by the president of the Dairymen'i Convention of the State in an example of what may be accomplished by education of the young at a dairy school. The speaker referred to remarked that the dairy produce of this one state, was equal to £12,000,000 per annum. This sum was partly due to the increase in production but largely to the increased price, owing to the superiority of the article produced. There are in all 1J million cows, or wihtin 300,000 of the entire number in England, while the whole of Scotland owns only 364,000 cows. It is pointed out in relation that a cow giving 1501b. of butter, worth Is 3d per lb., per annum, at a cost of £5 for food, the produce would not yield more than £3 per annum per cow. Whereas, an animal producing double the quantity of butter, or 3001b, which, after all, is but a medium quantity, and which cost £7 to keep would leave a profit of £ll. It is for this reason that good feeding as well as good c?tt!c, are regarded as so •••sscT.tiai success. In a recent investigation in the c;i-:e of 20 herds in < v ur.ty the average yield • butter