0N THE LAND

Kaipara and Waitemata Echo, 13 April 1916, Page 3

0N THE LAND

ANSWERS TO CORRESPONDENTS

(From the Journal of Agriculture.)

Milic Testing

Ernest Preston, Longbush :—Can you please inform me through the "Journal" as to the cause of my failing at times to get proper results in testing the milk of my cows. At times in testing with the Babcock tester the fat column has a grey and and blackish-looking curd, varying in size in different samples, at the bottom of the fat. I find it more frequently in testing Jersey milk, the low-testing Shorthorn milk invariably conies out clear. Ido not think it is burnt fat, as such fat is black. Again, if the acid was not strong enough, how is it that the Shorthorn fat comes out all right ? Moreover, sometimes all the samples are quite clear. I keep the fat well treated, and mix the acid and milic at about 63 to 70 deg. I also let the acid combine very slowly on the surface of the glass.

The Dairy Division: —The cause of the discoloration in the tests is due either to the acid or the milk being of too high a temperature when mixed together. That is to say, if the strength of the sulphuric acid is correct —namely, of a specific gravity of 1 82 to 1.83 —the temperature of the sulphuric acid should be brought down to as near 60 deg. as possible, by setting the jar containing it ra cold water. If the nulicsamples are too warm the Babcock bottles containing the samples may be set in a shallow tray of water for the same purpose. Given the right degree of temperature in the samples and acid, all the tests will be clear. . Of course, if the acid be too weak, '.hen the fat column will be more or less clouded There is no difference in testing milk from Shorthorn cows aud Jersey cows b ythe Babcock method. The variaation referred to must be due to some other cause. Bulletin No, 51, "Milk and Cream Testing," has been forwarded to you.

Separation of Buttermilk

W. H., Waikanae:—Will you icindly inform me the best way to maice buttermilk separate from the butter in churning during the hot weatner. as we are having some difficulty in this respect.

The Dairy Division: —The buttermilk may be got rid of by lowering the temperature of the cream, and the best n..e.thod of cooling cream on the farm is to lower the vessel containing it (^preferably a can with closed lid) into a well for eight or ten hours prior to churning. The churning should be carried out in as cool a place as possible, and at the first sign of the cream breairing a "small quantity of cold water should be added to the churning, and the process continued until the grains of butter are properly formed. Then the buttermilk sliould be drawn and the butter washed with cold water.

Dying of Pigs—Raw Potatoes

11. J. Stevens, Tokomarn Bay : — Ten days ago three 3ix-months-old pigs died here all within half-an-hoar of each other. These pigs were fed upon skim-milk, raw potatoes, fruit, and had plenty of shade enclosed in about They were about 70lb live weight, and just in good condition, not too fat. Two of them seemed to have died in their sleep without any sign of struggling, and u^on opening, them all organs seemed normal. Could you suggest cause of death ?

The Live-stook Division :—We ■would not advise feeding raw potatoes to pigs. Potatoes in this state are very indigestible ; moreover, should they have become green through exposure to sunlight they develop poisonous properties. It is possible that acute digestive trouble was the cause of death. In the circumstances nothing further can be suggested by us. Bea.b,ing o? Passion-Fruit M. Wallace, Te Atatu ;—Will you kindly give information about passion fruit as follows ; How many j ears do the vines bear, and what signs are there of old age ? Borne we have that are bearing very heavily are withering up and bearing shrivelled fruit. We do not know how old they are.

The Horticulture Division :—A passion-fruit vine will bear for many years when grown under suitable climatic and soil conditions. Although passion. -fruit requires a comparatively hqt climate' to properly mature, the, vine is apt to suffer consideraly from drought and attacks of sucking-insects, sucii a mealy bug. The withering of fruit and the dropping of foliage, etc., are indiea* tions of weakening vitality, .