GLEANINGS

New Zealand Times, Volume XXXVII, Issue 8351, 11 February 1913, Page 2

GLEANINGS

At least one dairy farmer in the Eketahuna district (says the “Express”) has ascertained, by practical demonstration, the value of systematically testing cows. Last season he joined the Cow Testing; Association and as a result of the information elicited he was enabled to cut out the “wasters” from his herd. This year ho is milking seven cows less and there is only a difference of about £1 per month in the size of his creamery cheques.

On apple trees in the orchard at‘ Ruakura Farm of Instruction this season results point to Bordeaux being better for winter use than the limesuiphur solution. Trees sprayed with he winter formula of the lime-sulphur solution required the addition of the mmjner solution to the first application of arsenate of lead for codlin moth. Trees, on the other hand, sprayed with 10-10-10 Bordeaux niixuro did not require the addition of die summer formula to the arsenate pray. A Jersey cow from Kentucky, named ‘‘Golden Fern,” was exhibited by the Elmendorf farm, of Lexington, and is noted as being one of the few animals in the world carrying as much rs £2OOO life insurance. She is valued it £4OOO, and her calf, born last June, has been sold for £IOOO. The direct loss to the community rhrough condemnation of cattle and aigs for tuberculosis last year amountid to £53,460, according to figures supplied by the Stock Department in its annual report, which adds; “If every factory and creamery in the country pasteurised its by-products, the total annual cost involved by the process would bo a mere detail in comparison with these figures. We are doing all we can to keep the disease under control under existing conditions ; but, if only as a business proposition, it ought to bo got better in 'hand, and this unnecessary and avoidable annual loss reduced to the lowest possible minimum.” One method of keeping milk is by chilling it, and another by boiling it. It has been found that sterilisation by heating to 230 degrees F. changes the flavour of the milk, renders it indigestible, and varies its flavour. Pasteurisation at 176 degrees F., and boiling at 212 F., are less objectionable, but, while by the adoption of these methods the germs of disease aro killed, other microbes are not destroyed, and the milk docs not keep. Freezing is also ineffective, because of the difference in the freezing points of the various constituents of the milk. Cooling to a temperature slightly above the freezing point leaves the milk values, as to homogeneity and digestibility, undisturbed, and' when the cooled milk is restored to the temperature of the air it is found to have undergone no alteration that can he detected by biological tests. Cooling cheeks the multiplication of bacteria, and should be performed as soon as possible after the milk is drawn.