THE MAORI MESSENGER. Auckland, August 2, 1849.

Maori Messenger : Te Karere Maori, Volume 1, Issue 16, 2 August 1849, Page 1

THE MAORI MESSENGER. Auckland, August 2, 1849.

In the last number of our "Messenger," we offered a few remarks with reference to Dairy Farming; suggesting the vast benefit to be derived by our Maori readers, and by New Zealand in general, could they be induced to cultivate a branch of industry so productive and so profitable. accordance with the promise then made, we proceed to transfer to our pages modified portions of a treatise on Dairy Husbandry, which, notwithstanding was written with a sole view to the improvement of Ireland, by the reclaiming of its bog and mountain wastes, appear to us to be so peculiarly applicable to the present condition of New Zealand, as to require but an occasional change of name, aud a trifling reconstruction of sentence, to be taken for a well timed advice, specially devoted to the improvement of New Zealand. Should the " Maori Messenger," by any chance, pass under the observation of the anonymous but intelligent author from

wliom we arc about to transcribe, we trust he will pardon tlie liberty we lmve taken with his text, especially when he reflects that by a few omissions, additions, and transformations, his labours may be made available in other lands than that for which they were originally designed, that they may become instrumental to the civilization of the Maori race, and that Irishmen themselves may yet renp their fruits, even at Ireland's antipodes. The successful prosecution of dairy farming, amongst the hills ami bogs of Scotland andjlreland, fans there led'to the reclaiming of much waste land [for the higher pursuits of agriculture. Many a proprietor of once worthless soil now receives a handsome rental for lands converted from a state of savage unproductiveness hy the milk-pail and the churn. By the adoption, and with the continued and steady improvement of a similar system the interests of a country so easily convertible as New Zealand, will be most materially promoted. Immense tracts may be reclaimed anil rendered fit for pastoral uses, which, in the first instance, it would be extremely unwise to prepare for agricultural purposes. The dairy system, for butter and cheese making, and other similar rural purs.iits, appear as if designed by Providence a» the immc'linte means for reclaiming those mighty tracts of waste lauds with which New Zealand is nt present so profitlessly encumbered, The means which, in the course of our instructions, will be pointed out for dairy improvement aivl reclaiming of land will be found to be of sr> simple a character, that with ordinary industry and exertion no disappointment can occur. Thousands of wn-te acres may be made fertile and nourishing homesteads, ali'cr.ling asylums for a vast population, as welt as for n vast increase of rental, combined with a rapid advance of improvement and civilization throughout the country. In writing on any system or branch that appertains to tho management of land, in order to obtnin the largest amount and beat description of produce, the author should have a general knowledge of the soi's, situations, and diversities of the country of which he would write, and to which the views of the occupants, or holders of land, should be directed, thereby to ascertain the modes ot treatment best suited to the qualities of {land, nnd the facilities for advancing the pursuits in which indivuals in its occupation might cngags. Now, as New Zea'and is a country which seems to be particularly favoured by nature for lauded produce, the modes of acquiring this produce may bo classed under two heads or systems, namely—the Agricultural, and tlte Pastoral; the former being that of cultivating laud for corn, and the latter the feeding and innnaging of herds and Hoiks; two systems upon whose judicious observance the hopes of the wealth and prosperity of the country must inevitably depend. Ad the climate of New Zealand, owing to her insular situation, is of n moist character, there are many of her productions which benefit by the circumstance, nnd acquire a peculiar quality and flavour, particularly the artkle 4 of butter. That essential article is, as yet, but of very limited supply; unequal, indeed, to her own demand ; but as there have been extensive

importations of cattle, and ns there iB an ample of lnnri cosily convertible lor depasturing them, it is to lie hoped that the information we are about to impart will arouse our Maori readers to exertion, in producing butter fol-sa'e.and which may be made far to surpass that of other countries, to which New Zea'and at present gives her gold instead of ietheirs.

fn 'onsiderinsr the advantage and facilities which New Zealand affords for tl.'iiry farming, 'et it never he forgotten that those indispensable fuel niul water, are almost everywhere to he found. Millions of ncres, at present waste, a e well known 'when cleared, to lie most luxuriant of vegetation, and highly productive for the support of liorned catt'e. Now, there is 110 proreas by which New Zea'and can be more effectually civilized, or her inhabitants more easily enriched than by bringing her barren districts under the dominion of the dairyman and his herds. In selecting laud for a Dairy farm, water should be regarded .13 nn essential. not only for the u«es of the dairy concerns, but also for the cattle; anil for those purposes, wherever it can be found, spring water should bo used in the •management of the milk and l utter, and pnnl or river water for the cattle. Butter of the finest quality is invariably made in such districts as are remarkable for good water and wholesome air. lands with such requisites should he particularly selected for dairy establishments, to insure quantity of produce as well as quality in the article, both of which will be deficient if any want prevails in the above mentioned necessaries. A dairy farm, or lands designed (.ir purpose, should be divided into fields, aci ording to the extent of the farm, the ditches or fences raised, without any deep or dangeious dykes, wi'h close-planted quick-set hedges, or furze shelter, and water ponds, if possible, in every pirk in the pasture ranges, as horned cattle delight to stand in cool shades and pools during the hot weather of the summer months, to avoid the insects that sting and torment them during that season. The parts designed for meadows, if in low or swampy situations, which abound in sedges and flax, should be improved and sweetened by paring and burning the surface, and sowing it with artificial grasses, thereby to secure nutritious food for winter, besides the crop of rich after-grass which, with green crop feeding, will strengthen and prepare the stock for an abundant produce the following season. In this view of the subject, for selecting and laying out dairy lands, it may not ho acniss again to observe, that if coarse meadows be pared and burned in January or February, and sown with raps and a small quantity of grass seed (being first harrowed, then rolled to a meadow surf-ice or level ) there will he an abundant produce of choice hay and grass the next season, as the rape crops encourage their growth, and will be of much benefit during the winter months as green food for the dairy stock. This speedy method of reclaiming fern or brush lands, and obtaining a large and beneficial produce is so easily effected that none of our Maori landholders need be without green food for their cattle and horses in winter, and rich aftcr-grasi* and sweet hay, instead of sedge or rushes, when acquainted with the manner in which they may be obtained. These measures and means for preparing dairy lauds and improving them, by the speedy and simple process above mentioned, nwy he f<r more essentinl for the success of dairy farming than the mere detail of writers who dwell upon trifling circumstances instead of those practical instructions necessary for the class of dairy-owners to whom science and systematic management are little, or altogether unknown.

Our Maori renders will be good enough lo recollect that the pages from which we transfer this valuable information were written in Ireland for the especial purpose of improving the system of dairy farming in Ireland ; —iind it is because of the great comparative degree of similarly in the climate and character of Ireland with that of New Zealand, that we have selected this treatise on dairy farming as one Inr more applicable to their condition, and better adapted to their understanding, than others of greater pretension, but probably of le s»r utility.

The wriler, in contrasting tlie superiority of Iho dairies of England over those of Ireland, especially those most celebrated for the manufactureof butter, culls attention lo a remarkable but well-known fact, —namely, that the butter of England is much better for present use than for keeping or for exportation. Irish butter is famous as an article of commerce throughout the world. For many years it was llio standard supply of the Hobart Town and Sydney market?, and it passed from a cold country to a hot, and to a cold one again, and with little, if any injury, to tho taste or flavour of the commodity. This desirable property, it is alleged, may in a great measure, be owing to the superior (juality of tlie water, as well as to the moislu e with which the atmosphere of Ireland is so constantly C "led and saturated.

How far the e surmises may be founded in fancy or in fact it is not for us to pronounce. One thing, however, we can confiden ly assert, and that is the great superiority, in

texture onil in tUvour, ol the New Zuuland butter over that of nil the adjacent colonics. Of all these colonies Nlw Zealand ought most unquestionably to be the diiiry. Shu is in inct the Ireland of the Southern Ocean, and from her luxuriant meadows, or lands which must S|>ee>lily become such, the surrounding countries will draw their supplies, not merely of butter, cheese, and other dairy produce, but of those salted provisions of which, for shipping purposes, Ireland so long and so exclusively commanded the monopoly. Like Ireland, New Zealand teems with water of a superior quality, and her atmosphere is also constantly cooled and saturated by the moisture whieh encompasses her. From these views it may be inferred that the pastoral system of New Zealand must be materially assisted by the physical qualities of the climatei and the agency of wholesome water. Dairy Establishments and nurseries f horned cattle might be adopted with great profit and effect in tracts now of a barren character, if the native proprietors were or could be aware of their own interests —and huudreds of acres that yield no return be rendered annually productive, and that under such easy circumstances, that the benefit would speedily become apparent, not only t > the natives themselves, but to the country in general. In laying out lands for a dairy establishment, the first essentials should be fuel and water; next, a comfortable dwelling-house, as central as possible in the farm ; spring and I river water, if both can bo had, led to the dairy and through the lands in different directions j a milking yard, in a square foim, in size according to the extent of the farm and number of the stock, with a milk-stand of stone-work in the centre for milk vessels to stand upon. This yard should be entered from the back of the dwelling-house,—the cow-house range being placed opposite, but as far oil' as the opposite part .of the square would admit.:—it should be raised above the level of the yard, and a circular cxc.ivation or reservoir should be constructed at a short distance from the cow-house to receive its draining* and the sweepings of the yard. As cattle of every description are known to thrive best in warm places, the cow house should be tolerably warm, with spaces or apertures to let in air somewhat higher in the walls than the height of the cattle, as cold air let in on housed stuck through any low aperture is both annoying and dangerous; therefore, in the construe!! >n of cow-houses, such should be can-fully avoided bv letting in the air at least a foot or two higher tlmu the cattle as they stand inside at their food. The best mode of confining horned cattle in the cow-houie appear* to b« either by yoking or chaining them to the Mall, or ooalining them by the neck in bails; indeed, the latter seems tho most preferable, as the master or tyrant beast is mnre restrained, and cannot swing its head mi either side to annoy its neighbour, as it might if only controlled by a chain. Cattle that are yoked or chained too short acquire a stnop in the neck, and will not stand so erect and fair in a market as those accustomed to bails, because, in the latter case, cattle can raise their heads and necks as high as they please, and stand fair when exposed for sale. The hay-yard should be at the rear of the cow-house, which should have openings made in the wftlls, with doors or shutters, to admit of the hay being let into the stalls, as hay carried any distance will be subject to waste and much labour. In the milk and butter districts ol England cows are frequently curried and cleaned ns horses are in Mables ; and the Dutch are perseveringly attentive to the cleanliness of their cows and to the choice of their feeding ; and as horned cattle are well-known to be pleased with being rubbed and scratched, a small share of labour in currying and straw-rubbing when confin.ul and prevented from exercising their hotns to please themselves> might tend to the health and welfare of milch cattle, and should not be neglected. Dairy stock should not only be chosen with point." or marks for milking, but also with bone and form for beef, because strippers, or tho'je that have no calf, should be disposed of in October or November, u9 they would not be profitable that season, and springers bought to replace them; therefore, strippers having size and form, and being in good order, ought to bring high prices when ordinary cattle might remain unsold or go off at an under value. Oti poor soils or in cotd situations, cows that calve early are not so profitable, as the sooner they calve the sooner they take the bull, and fail in tliair quantity of milk at harvest ; and, when they calve early, many of them wiljkbe little better than strippers the | summejflollowing ; therefore, the bull should be keril from them until the middle ofDe-c-'tpbor or later, in order that a regular or even time of calving might take place, when the grass would be grown and the weather warm. With the assistance of green food, cows in calf might be kept g ring milk much longer tliun they generally aie ; and a system

of whiter dairying might in ninny places be carried on very advantageously, especially near towns, as milk is in great demand at that particular season, and its sale extremely profitable. The ilwclling-liouse, milking-yard, cowhouse, and hay-yard lmving thus been described, a dairy-house is the next and most important office of the establishment, and requires a degree ofjtaste, ingenuity, and cirsumspection in its construction, for the purposes of cleanliness, convenience, and also to preserve a temperature of heat and cold, as far as science and mechanism bo concerned. As these directions are designed for dairy establishments in general, the scale of building may be contracted or extended, as tho case may be, and on the same principles, fr<«n ten cows to ono hundred may be mantherefore the humble adventurer will have a 9 fair a chance in his produce for quality as a dairy owner on the most extensive scale. As has been already observed, the milking-yard should be at the rear of the dwelling house, and the entrance by a door from the back of the kitchen, to the right of which, on going into the yard, the dairy should be erected : if the ground be low or inclined to damp, the floor should be raised above the level of the yard, in order to keep it dry and clean; the building by no means to project into or deform the yard, but the front wall to range fair with the yard wall. Two compartments under one roof will be necessary, one for a milk-house and the other for churning operations, with a door in each side of the wall, and an inside communication with each other. This office, however large or small, should be proof against rats and mice, a 9 these vermin are both mischievous and unclean in milk or butter stores; and as cats cannot lie admitted these vermin should be guarded against by a skirting or lining of thin flaga act upright aUrouua tha rooms, their ends sunk four inches or more into the j ground, the floor* acttly flagged or paved, •nd tho walls well plastered, which win add loth to its beauty and comfort, as the floor can be washed'and cleanliness more easily maintained. The milk-room should be benched all round with mason work or plank benches with appropriate shelves ; and if with mason work, the surface should be nicely flagged, in order to be washed and cleaned occasionally. Should the aummrr heat act too forcibly in promoting the fermentation of the milk, the vessels may be taken from the benches and laid upon the floor, which may be kept cool by throwing a few buckets of water thereon every morning and washing the flags with a mop ; but if the heat be excessive, twice a day will keep it sufficiently cool, Thus a proper degree of temperature will be maintained, and'ibq 4K<a*ary fcrm'cntation presetvedi 'lt is singular, indeed, how changes in the Atmosphere will act upon milk above other fluid*, retarding or accelerating the fermentation as the weather is either hot or cold. In the great heats of summer, milk will ripen and be fit fur churning in a few hours, and give breakfast butter, but will not have tho quantity produced by milk of longer standing whereas, in cold weather, several days will, elapse before any fermentation is observable. ' Air is also of gret importance in the dairy to dispel mist or noxious smells. The windows should, therefore, be screened with fine wire-work outside, to prevent flics from entering, and left open occasionally to admit the fresh air. Many other minor fixtures may bo necessary, but these will depend greatly on the contrivance and taste of the owner, as every ingenious man will discover something useful as he advances in improvement. (To be continued. J