FARMERS’ COLUMN.

Taihape Daily Times, Volume 7, Issue 129, 3 February 1915, Page 2

FARMERS’ COLUMN.

NEW ZEALAND PRODUCE

AN OPTIMISTIC VIEW. GISBORNE, Jan. 29. All' optimistic note was struck bj Mi. John Bright, president of the Chamber of Commerce, in his address at the annual meeting of the Chamber to-day. He said the business of the Chamber had been overshadowed during the past six months by the unfortunate war raging in Europe. This district, however, had perhaps benefited by the rise in prices which had been brought about as a result of the war, and the approaching season should prove one of the most prosperous, in the history of the district. It also showed an appreeia- .! w ~f the products which we were producing here. ‘‘l have never seen our products reach such high prices as they are realising at present,” the president continued. “We are getting 4-td per lb for fat wethers, 4 1-lfid for fat ewes, and fid for lambs, while beef is bringing correspondingly high prices. With regard to wool, that also is maintaining record value, and it is worthy of note that while there was a slight fall at the December sales this was more- than recovered at, the recent wool sales at Invercargill, where not a single bale on the main catalogue went under double figures. While the people of this district had been enjoying prosperous times, it was pleasing to record that the bulk- of the producers had risen to the occasion and had given freely and generously to the war relief funds and the cost of equipping the troops going to the front. I can only express the hope,” said Mr. Bright, “that when the next/ annual meeting comes round we will be able to congratulate the Empire and the district on an assured and honourable peace to Britain and the'Allies. (Applause).

THE GA RDEN,

WORK FOR THE WEEK. KITCHEN GARDEN. What to Sow. —Cabbage, carrot, onions (for salad), parsley, spinach, and turnips. What' to Plant.—Broccoli, cabbage, 'celery,'leek and winter greens. With January at an end gardeners will expect a cessation of the northwest winds that have been so persistent this season. Opinions differ as to the “effect” of these winds, some claiming that they are good for the gardens, others that they are very injurious. They are certainly harmful, breaking down tender flowering plants, and branches from trees, and making a sad litter edl over the garden. If we could !iave the “heat” without the wind, it would be better for garden plants, and esiK’cb'llv fi.-r fruits.

Work during February is much the sumo us for January. The gradual shortening of the days will remind us that winter is coming, and wo must prepare for it in good time. Although sumo preparations have boon made, the supplies for next winter and spring largely depend on their management during February and March. Every crop should be carefully examined, all flanks made good, and preparations made for autumn sowings. Broccoli and cauliflower plants require constant attention to keep them free from blight. Spraying and dusting with powdered lime are the only means of keeping them free from these {tests. Where there is a good pressure of water the garden hose is a good cleanser, if the water is directed on the insects with considerable force. '

Prepare the quarter for autumn-sown onions, as these should be put in at the end of February. The ground should be well broken up, manured, and all large large lumps broken up as fine as possible. The manure should be rich and well-decayed; fresh, rank manure is not good for onions. Manure from a spent hot-bod is the best. It should be thoroughly mixed with the soil, by forking the quarter after it has been dug. Leave the surface somewhat rough for a week or two, and then make it as line and smooth as possible before sowing the seed.

Tomatoes need constant attention. Keep all lateral shoots pinched off, and "s the fruit begins to turn a little pink, gather them, as they mil! finish ripening in the store. Of course, every fruit removed gives the plant less work to perform, and this means that the re■'naming tomatoes will mature faster.

A TOl N'T FOE GOOD HOUSEWIVES. On the best appointed tables you invariably find the best vinegar—Sharland’s. This mellow vinegar is brewed from malt and sugar, and is free from mineral acids. Its wholesomeness cannot be questioned, seeing it more than satisfies the requirements of the Food and Drugs Act. The flavour of Sharland r s Vinegar is piquant and palatable. It stimulates the flagging appetite and promotes digestion. It is simply the making of salads or a plate of oysters. For pickling, there is no better vinegar on the market. Get Miarland's from yonr grocer. Sold in bottle and bulk.