THE FARM.

Marlborough Daily Times, Volume III, Issue 264, 29 July 1881, Page 4

THE FARM.

HINTS FOR FARMERS. Seeds.- Keep all the seeds saved in a dark place. Many kinds are injured by dampness. » Feeding Pigs.-—Suffolk and Rerksliire pigs may be profitably fed, to be sold at nine and ten months, upon clover, corn meal, linseed meal, or corn and oatmeal. Half a pound of linseed meal per day on the average, to six months old pigs, would be sullicient. Heavy Horses. — For steady draught, large slow-moving teams do the work more econonomically than quick-moving ones. It is far better to go once with a heavy load than twice with light ones. ft is the comparatively small, quick-going nervous horses that balk. A heavy horse will rarely refuse tc draw. A Simple llandage.—lf a horse is hurt in any place whore it is dillicult to put on a bandage, instead of a sticking plaster, which does not hold well, use some strong glue to make a circle round the round, then glue on this and to that sew, paste, pin, or in any other way fasten anything in the form of liniment or the like. It was no way necessary to cut away the. hair as with sticking plaster. To remove after healing use a little warm water. Trenches 4ft. wide and 2ft. deep arc of a size well suited for root storing either in moderate or severe -winters. If put in too large heaps or too deep pits, roots heat, and of course do not keep well. Cover with straw, and lightly with earth patted down to shed rain, and ventilate well. Mr F. Ilrvt.e, of Kiwitea, informs us (Uangitikei Jtfrocu/r) that he has tried sowing rape and turnips on the land Irom which he burnt the timber this year, and the experiment has proved very successful, more especially v,i!h the rape, .lie is of opinion that rape will he sown more commonly as soon as people are aware oi its advantage.;, for it not only gives a large quantity of feed, hi;!;, protects the young grass from severe frosts. -\ correspondent of the Hay of I’leiily T;„i> ,• >ays thni one of the causes of the g;-t at gro-v ill of ho o hi tln-g » 1 laud in this island in {!:e p:v. cnee <,f a quantity of silicic is the soil, if ‘his is so, the application oi lime to the soil will i'onn an insulohle silicate of lime, and the growth of fern will there s»y be cheeked, Every farmer knows iiro lime is I lie best manure lie can apply lo hie lain!, it is second to none for ■ r-s lands, and here we have not only a, fruitful medium for crops or crass, but aeh -•!; on ti, i’an.s r's pivot enemy in tin’s pas; of .V-w /.-aland, l.ime stone can be had without much diideulty ; people are crying out for “ local manufacture why not consider this matter seriously, and if necessary, form a company to burn the stone and produce lime for the district. We notice that New Zealand potatoes are bringing L 4 per ton in the Sydney market ; New Zealand oats, Is (id ; and New Zealand malt, os !>d per bushel. ItFFUiOKi; ATfON.

A i:lance at our imports will show that we arc dependent on the manufacturers of Europe and America for the hulk of our food, drink, furniture, and clothes. This fact should be very encouraging to the oicur]>rjsin£ orcliluitors at tlut I)une<liii Industrial Exhibition. C-lreat Eritain is deficient in meat. The Mother Country has now 20,000 convicts, who must he fed and clothed. Her army and navy, her paupers and other population absorb an enormous amount of food. The “ tight little island’’ for years past has been unable to produce enough to produce to satisfy her N 0,000,000 of stomachs. Ireland is unable to supply the two Rritish islands with asuliioicncy of beef, and Croat I’.rilaiu depends on the United States for wheat. If’ at any time Russia or America should sustain a famine in the wheat Held, owing to rust or any other cause, thousands of llritish families would he compelled to sit down to a breadless breakfast-table, and wold have to cat Indian corn. England can make any quantity of machinery, hut she cannot manufacture a live cow, or invent a live hull. We have lately read had accounts of “New Zealand” beef. We trust that the words New Zealand have been misapplied, Probnbly some of our Provincial beef is inferior, but we believe that many parts of New Zealand grow most excellent beef. Our mutton is highly prized and praised. In England and Scotland mutton is sold at !hl and Is per pound ; in New Zealand mutton is sold at 2,'d or g.'.d per pound. Those facts constitute our basis for action : and wo perceive that talk, has been superseded by action in I kinchin, where a number of gentlemen have floated a Refrigerating Company, for the purpose of exporting New Zealand beef, mutton, cheese, butter, and poultry to Europe.-—Exchange.

EUTTERINE. The Noi'lh. Oioijn Timex } <til>lislio.s tlic following interesting letter on the manufacture of butterine : —Sir, - It may lie interesting to some i t’ your readers to know the method of making Imltcriue, which is as follows- Reef suet is thrown into an iron tank full of tepid water, in which steeps for a short time, it is then washed with cold water and tin. lihro removed from it by putting it through a meat-hasher, and afterwards through a line sieve, it is then melted in a hath, surrounded with boiling water at a temperature not exceed inn 120 dees. Fahrenheit, to prevent the tallow llavour from train!,ing tlie oil. After continuous net! at ion or s,erring, the memhrune of Ihe lac or “scrap" comes away and settles at the bottom of the hath, and the clear yellow oil lloats above covered with a white oily scum, mixed with the natural water contained in the fat. This is skiniliiul oil’, and tin; oil is drawn and cooled in a vat. It is then packed in cotton cloths, and placed in galvanised iron plates ilia press, from which, as the process slowely proceeds the oil is extracted, leaving the pure white stenrine in cakes, which go to file candle factory. The oil has now bci ome oleomargarine. and is packed for export or sals'. in the manidaeturo of butterine this oil is a chief ingredient, it is added to ia’ik and churned witli it : the butterine made bv this process is coloured witli mniatto, andwashod in higidy refrigej'ated water, or rotted in ice, if procurable. After the water has been extracted the salt is added, after which it is made up for market. High chemical authorities state that tiie butter made from oleo-margarine is (|iiite as valuable as butter from the cow, even more so provided that the material used in its manufacture is confined to fresh, suet, and. the manufacture conducted with cleanliness. On the other hand, while even good butterine can never compete with real prime butter, it could be made a very profitable and genuine article of export from New Zealand where fresh suet can he obtained in large quantities for 2Ad per lb. I would recommend the foregoing to the notice of mir farm; rs and others who coni 1 j for a small outlay make enough clco-mar- j garine to test the qualities of butterine.— Yours, ire., (bo-Ahead. j