Farm Notes.

Te Aroha News, Volume XXVII, Issue 4360, 14 January 1909, Page 4

Farm Notes.

Zealand Dairy Produce! ' ♦ ■ (Continued.) ■STiV b ve received'from the Depart Spent of Agriculture a report by the (JommiS'i her (Mr D. Cuddie) on Bias vim nt visit to Great Britain in conM'^c!ion with the inspection of butter and B>h< er>i* on the Home markets. The BfiamiHissioner also paid a visit to Denwgss&z * "/ the present juncture anything K&vctiQg the Dairying industry is of derable importance to this Dominion BBpii, ue especially those on the land. In Kp&tking of New Zealand Creamery Ku tbr, Mr Cuddie goes on to say : s' Professor Bang cited a most interesting of the spread of tuberculosis. A HEnuer, who previously had a herd of ittle which were absolutely free Iron disease, had his herd retested, and he astonished to find that, although ' Id stock was still healthy and free tuberculosis, the two-year-olds were Kot, and, what was more unaccountable ■ttP, the younger stock, including year* on the farm were altogether free tuberculosis. The Government then made careful inquiries into >. case, when it was f mnd that during time the diseased animals were being and fed partly on skim milk the ■ winer was supplying a factory where was not in vogue. Later he began sending the milk to another Bfactory where the’ skim-milk was pasB tsurised, and none of the young cattle B tcd. on the farm from the time the ■change was made had contracted tuberBculoßlß. . B Professor Ban'g informed me that, in Bills opinion, cpmpulsory pasteurisation ■had built up the Danish dairy industry ■to what it is to-day. ■ —Butter-Testing—- ■ While visiting the Experimental Jobation at Copenhagen a very methodical ■system of testing the keeping quality of ■butter came uuder iny notice, and it was' ■one which, with certain modifications, ■could, in my opinion, be copied with advantage in New Zealand. ■tlNo less than 1,000 of the 1,350 dairy’, ■companies and factory proprietors belong ■to what is known as a CoutrOl AssociaI for testing the keeping quality of the ■jutter, and the members of this associoKon agree to each send a hundred-weight Ksk of butter into the Experiment ■Station for testing whenever they are ■&lled upon to do so. ■ The teßts are carried on under the oflthe officials in Copenhagen, ■yrhere a special building is provided for ■btoring the butter and for its subsequent This building is provided ■pith heating and cooling appliances, so ■that an even temperature can be main■t uned. g oa 8 to prevent any chance of ■special butter being made for these tests, ■the m emb e rs agree to immediately desB patch the butter on receipt of a telegram the Experiment Station. I. Th e date upon which the message may K arrive is unknown to the members, and H the. custom is to send out a hundred telegrams at one time to factories in . different parts of the country. The butter must be forwarded by the next 1 train, and is specially marked for quick The ml way authorities take particular care of these specially marked casks of butter, to insure their prompt delivery at the testing station. On % arrival it it is sorted out, and all factory numbers and brands are covered until after the butter is judged, which takes place two weeks later. Three separate r.’oms are utilised for the work, and three judges act in each room. The judgep, nine iii number, work in groups of three, c imposed of one Government expert and two. butter merchants. In turn all the groups of judges examine the whole of . the butter in the separate rooms, and the ■average of all ; the scores is the number of ■ points finally awarded to the butter. ■ Any material difference between the B judges in the pointing: of any sample of ■ butter is settled by a consultation of all ■the judges. v. / (To be continued, 1 ) ’ / •

. / • •: • Mr A; Jamieson, of Newlands, ; . Ashburton, has grown a very profitcrop of oats, which he reaped a 'few da'ys ago. The crop was sown .early,, was eateq off twice to the . ground by sheep and once by horses, '{■ and Mr Jamieson expects a yield of 40 bushels per acre. \ - The strongest part of the Ayrshire cow is the udder and teats.. A large square udder, four quartet of equal capacity, held strongly up on ",the bellv, running well forward and backward, up out of the way of dirt and- injury, is essehtial; also four good : sized teats, wide apart on the four Corners of the udder, in length from 2b to 3$- ins. • '