FARM AND DAIRY

Taranaki Daily News, Volume LIII, Issue 244, 21 February 1911, Page 3

FARM AND DAIRY

WHEY BUTTER.

When Mr. f. Quirk, of Konini (says an exchange), was on a recent visit to Taranaki, he had an opportunity of learning something of a very'successful side-line taken up by the Kaponga Co-operative Dairy Co.—the manufacture of butter from the whey of its cheese factory, a departure advocated by the Dairy Produce Division of the Department of Agriculture. Mr. Quirk has described the experience to the writer. He says the company has the usual separator and buttermaking plant. From the whey lOOlbs of butter are made daily. This means that the total cast of making the cheese, and, indeed, of running the whole factory, is cleared by the profits from this utilisation of a by-product. The butter has all been officially passed as first-grade, for the butter is made from the butter-fat extracted from the whey, which means that the fat lost in the whey during the cheese-making proces is saved, instead of going to feed calves and pigs. True, the whey is not such a good feed for stock as before, but the company calculates that the extraction of the small percentage of fat from the wliev is more ;ian compensated for by the pasteurisation of the whey which the company now carries on.

Tlie company and its manager arc to be congratulated. Tlie Kiiupokonui new factory will, it is understood, be equipped also for taking out this product. NEWS AXD NOTES. Don't have the cows,dogged up to the milkmg-yard; there is sure to be a loss at tlie bucket if they become ruffled. If we allow buyers to eonie into our herds and pick out our best cows, how can we expect to build up a profitable dairy ? Do not take the calf from the cow for a few hours after it is boyn. Her attention will cleanse and drv the youngster and cause the blood 'to circulate freely. ' _ Calves like comfort and should be so fixed that they have a warm place to sleep in. In the summer thev will find it somewhere in the sun; in the winter it will have to lie furnished for them. H is noted by students of the cow that while one will give down her milk better to an accompaniment of a .song another will hold it back. Perhaps there there is something in the style of tlie singer. When the cow will not attach herself to the calf, as happens sometimes, cjilf should be immediately removed and attended to, and as soon as possible the. milk of the eow drawn. It is essential the first drink of the new calf shall be of the milk of its own dam. This is provided by nature with the purgative properties necessary to the cleansing of the bowels of the" calf of their contents. Two difficult problems face the dairyman. One is to keep up the supply of feed necessary to produce a normal amount of milk, and the other is to maintain a price consistent with condi-

tions governing the cost of production. Too much food at 'the commencement of fattening is as bad for pigs as. improper food, a stunted growth being the noticeable result in both cases. It costs almost as much, if not more, to fatten a stunted pig than it is worth.