FARM AND DAIRY.

Taranaki Daily News, Volume LVII, Issue 219, 23 February 1915, Page 7

FARM AND DAIRY.

COW TESTING MANGOKEI ASSOCIATION RETURNS. ' , The following are the returns for tlieMangorei Cow Testing Association for the period ending February 22nd 1915: Cows Ilerd Averages Higliestlndividual Yield Lowest Individual Yield Calculated for Month Calculated for Month

The best cow gave 1230 lbs of milk, < 4,2 test, 25.401b5. butter-fat. The best, with a 4.3 test, yielding 52.89 lbs of herd averaged SOGlbs of milk, '4.0 test, butter-fat. The worst cow, 2401b5. milk, 36.521bs of butter fat. The worst herd 3.7 tost, S.SSIbs. of butter-fat The aver' averaged SSOlbs milk, 3.S test. 22..50U* age association cow gave GG4lbs milk, butter fat.

REARING THE DAIRY BULL. ' IMPORTANT POINTS IN EDUCATION • (By R. 0.8. in the Auckland Star). Tlic miring of young stud bulls ami their subsequent handling calls for much] thoughtful management if tliey are to; make tractable beasts and vigorous. latent sires. Early mismanagement may,] nuite easily, ruin a promising career as! a promising show bull and sire, but given well bred stock to begin with, the stui' master may do much to ameliorate faults! end develop desirable qualities, and he should commence as soon as the youngster is dropped. ■ Knowing the peculiarities of the strain one can shape one's course accordingly. Thus if a knowledge of his ancestry warns us that the calf will probably be undersized and over-refined, extra generous feeding, moderate exercise, and careful watching are needed. With an undersized strain, 'especially, we have found nothing to equal three to six months' running with the cow. or pre-i ferablv a foster-mother. It must not' be overdone, however, or the result will be thick coarse withers, very heavy bone, and fleshy brisket sufficient to ruin his chances in a show ring of good company, fit lias the further advantage of failing I to tajne nnd ouiten the youngster, and, unites naturally of a docile tempi 1 lament, it nav cause considerable trouble wh"n teaching him to lead. Whore land is cheap, it mav be found io save much trouble, especially if a common cow is used as a foster-mother. and is eertstinI I'- gi- es better results than any system | of poddving. [ EARLY TRAINING. As soon as he begins to show any R'nps of "leatlieriness," coarseness or beefy tendency, he should be gradually ' weaned and taught to cat. a ration of lucerne yr hay, crushed oats, ground maize and wheat bran. This should lie : kept always before him, and he should be Hatched so that any tendency to j scours is observed and promptly cor- j rected. If he have a leather headstall ! put 011 and is gradually accustomed t,o control by being tied up occasionally, teaching to lead wiil be much simplified. ] At the age of from 10 !o I*2 months — earlier if he shows signs of temper — he should be rung. A small aluminium | ring is dintinctlv preferable for a year-1 ling, because though it lacks the strength j of steel or copper necessary for an aged | hull, it is lighter, and the bull more ens- j ily learns to manage it when gracing j or drinking, and the light weight is J not so painful for the two or three clays ) immediately subsequent to ringing. )

Tho fore and hind feet should be level, the former well under the body, the latter placed rather well back. This gives him an apparent increase in length from shoulder-point to nostril; "good rein," as our American contemporaries put it. The indicated placement, of the hind feet gives better disposition of the pelvic bones (especially in Jerseys, less in Holsteins), shows oil' to advantage a good, deep flank, and facilitates examination'of the rudiments'ries and genitals (ind improves the setting of the tui!hee.d. Overdone, it wll give the bull a "swampy" or hollow back and spoil his appearance lie should hold his head high, thus drawing attention to a rcfiirsd head, and eliminates to a degree the throtiness apparent in a low-held head. It increases the majesty of the chest, and allows of a natural shoulder placement, the withers standing up prominently behind close set scapulae or shoulder blades. Most bulls appear more or less coarse-shouldered when standing with tho head low. SHOULD STAND NORMALLY AND EASILY. The impossibility of attaining correct head and neck position by hauling the ring upwards should be emphasised. One cannot pull the head up, but qnly by coaxing and manoeuvring can he be persuaded to acquire the habit of attaining and maintaing the position. Th'. photographs illustrate clearly the correct and incorrect methods, and it will be seen that pulling on the ring only causes him to tilt the nose up into ai\ awkward attitude. Above all, see that lie does not adopt as a habit a position obviously strained or unnatural. So long as he is apparently standing normally and easily tin', judge will be content to let him remain thus, as it facilitates examinationand estimation of good and bad qualities If the position is overdone or strained lie will inevitably (and wisely) request you to move the bull about till he'does adopt a reasonable posture. It is too late to begin a bull's education when he is actually before the judge He. must have acquired the habit of standing, walking, and "showing himself." It is well worth worth spending a little time over, especially in these days of vigorous competition, and it carefully taught when young, he will fllwuys look what lie is—:m aristocrat. ''Magna est vis conyuetwlims"

AMERICA'S MEAT SHORTAGE. The number of milch cows is increasing in the. United States, according to the official figures the estimated number now being no fewer than 20,737,000, equivalent to an increase of about half of one per cent. With regard to meat animals —that is "other cattle," sheep and swine —the estimates indicate a steady and fairly uniform decrease in,the number of cattle and sheep, a low increase in the number of pigs, and a considerable advance in the average farm price of cattle an.l swine since the census year of 11)10. Relatively to the increase of population during the past four years, the accumulated shortage in the ease oF milch cows amounts to flfio.OOO, or about 4.4 per cent—that is, in order to have the same number of milch cows for every hundred inhabitants in January, 1014, as there were in the last census year would require a total of 21,702,000, winch is (105.000 more than the returns from- the various correspondents throughout the United States indicate. The shortage I of meat animals, according to sound official authorities is probably due to a number of contributing causes, such as the encroachment of farms upon the range territory, the absence of a proper range leasing law permitting economical management anil utilisation of ranges, the, shortage of the corn and forage crop in the middle west, and decline of live stock breeding in the east and south because of poor marketing facilities as the result of many local slaughtering establishments having been driven out of business by tho great central slaughtering houses of the west .and middle-west. CANADA'S DAIRYING INDUSTRY. DATRY COMMISSIONER'S REPORT. The Dairy Commissioner for Canada in bis last report, dated .March 31st. states that the dairying industry continues to expand in all parts of the Dominion; this expansion not being due to the increase in the number of cows but more to the improvement in the cows being milked. For instance, the decade between 1001 and 1011 showed an increase in cows of 7 per cent., whereas the total increase in milk during this period was 4!! per cent. In 10110 the average yield of milk per cent, was 2,R501b5, in 1010, it had risen to 3Soslbs. This is a good example of what can lie deii;. bv weeding out the unprofitable cows. It is admitted that the manufacture of cheese is on the decrease, iri 1904 the export was 104,405 tons, in 11114 it fell to 04.500 tons. The report attributes the falling oil' to the use of milk for condensing purposes, for milk nowder and the demand for milk cream ir the growing towns and cities. In 1 !>')-( it is siated that the evport of rtnirv produce was 40 per cent, of the total ou.intity produced, in 1014 only 20 per cent was exported. The removal of the dutv on milk ml cream by the United States, and the reduction of (lie duty on butter and cheese evidently lias not produced the result as anticipated and very little at present is crossing the border. l'astrurisation of milk for cliees"ir'ikin;;.— -Experiments made bv # soni" »f the factories in sending cheese lo this market made from pasteurised miik lies shown a marked improvement in qualitv. a»d if New Zealand factories can s«'e their way to graduallv introduce this system we will have a cheese superior in every wry to Canadian. Pasteurisation should be the means of getting rid of the complaint of openness in our cheese so marked in former

.In punching the hole through tlio car- : tilagc of the nose, wires hould lis taken Ito avoid making illc hole too far Lack | in the nose, because the. bole will inevj itablv tear if arrested by (lie broad, thick I fleshy part near the end of the nose, eausin.tr unnecessary pain in the process. Never attempt to teaeh a young bull to lead by the ring till be is thoroughly accustomed to control by the baiter. Unless vicious, do not use a bar on him at first —few stockmen are i sufficiently skilled and light-handed to j use a bar on a youngster with a tender | nose without causing severe nain. Tlej must be accustomed to it eventually, but it bad preferably be postponed till | his nose becomes a little hardened. |

BECOMING AN ARISTOCRAT If intended for showing, the bull's education should be commenced now and persevered with until bis behaviour in the ling is such as becomes an aristocrat. Far too many bulls are exhibited minus any pretence at education, as shown by their slovenly movements, careless attitudes or timid, wild or uncontrollable behaviour in the ring. If he is to oe shown in hot comnany give him every chance, and see that bis behaviour :h nucli that lie gives the judge every chance to see and approve of his good qualities. He should, from calfhood. be handled nil over, especially in such places as are "ticklish." such as the forehead, bc.'ti»d the forelegs, the rudimentary teats and milk veins. P.ulls comparatively rarely acquire the habit of kicking—carefully bandied, they never do—but one that does acquire this awkward and dangerous practice is a nuisance to handle ever afterward, because you will not break him of it. Tn handling a youngster exercise great patience and gentleness, and speak to him constantly, never causing needless pain, hut let him see that kicking, butting or refusal to bee aught, is followed by corporal punishment swift and inevitable. It need not and should not be severe, but it must be, let us repeat,! immediate and inevitable. j l)n not use a whip, switch, cane or anything (hat causes a sharp, stinging pain, but something relatively heavv—preferable a sort of club made of leather. «olid, but net rigidly hard, or it mav be a danger to bones. A stinging whip and a heavy club produce markedly different moral ell'ects on mail anA beast. Notie* the effect oil a, person riding through 1 Mel" scrub, struck sir,a ft - Iv with a small branch or vine in the face. Tt is. to sneak mildly, provocative of jirofiinitv. it. instinctively and unconsciously arouses nr.ger. On tit? nihor hand, a heavv blow from a large object causes depression and fear in all intelligent beings, whether man or beast. Therefore, since pain, nor sc. is neitle'r I 1 n end nor a satisfactory menus, we should, in inflicting punishment on a bull, especinllv. use methods tha'; cause fear. d"oressi(iit end subjection rath.'ithan rein alone. One must be master of his beast, absolufclv and iieraiancutlv. but, that, is all. Onite apart from the ethical aspect, there is nothing to gain, mid much ''i lose by any approach to erneliv or vindictivene.-.r,. lead him nuictlw encr<ro+ ; eallv. wHh liigh-h-'d h"nd end moving in a strniijet Ibv. Ti aeli him to stco wle'ii re;mired, '•'without argniii" th,. iioint " And most important of all. teach him to stand in the required position and hold liiraBelf there; as dog-fanciers have it, "to show himself."

years. Tlicrc lias been exhibited at some of the dairy shows a machine for pasteurising milk. Th;> system adopted is tlic utilisation of ultra violet rays, the milk, irrespective of temperature, is conducted over what we term a Lawrence, coo'.er of a chamber composed of four such coolers; in the centre of this chant bin- or box are suspended three eleetri lamps or rather, lamps which omit tin .ultra violet rays. These lamps are, foi the sake of illustration, exactly similai- 1 to three ordinary dairy thermometers, placed one above the other at intervals of a few inches; the powerful violet rays from these lamps are directed on Lo the milk as it passes over the corrugations of the cooler, and this is all that takes place. After pasteurisation, the cream rises the same as oil raw milk. There is no taste of sterilisation after the milk has been treated. All, and not part, of the bacteria are destroyed. The cost is reckoned at Is 3d per 1000 gallons of milk. The lamps are 3000 candle..power each, and will last for two thousand working hours. The space occupi-vl by each machine is 3ft x 2ft. The cost lit each machine is £OO. A number of these machines Would be required for large factories, until such time as larger plants are manufactured.

No.' Milk lb. Test. Fat lb. Milk lb ■ Test. Fat lb. Milk lb. Tost. Fut 11) 15 719 4.4 32.04 1035 4.3 44.50 540 4.4 23.70 47 537 4.3 24.00 555 5.0 32.74 315 4.1 12.91 20 715 4.6 33.09 855 ] 5.0 42.75 <575 3.6 24.30 50 070 4.2 28.71 870 5.0 43.50 360 4.2 15.12 30 <535 4.1 ' 20.35 075 3.9 38.02 390 3.7 14:13 1G 566 4.2 24.30 705 4.2 33.39 390 3.8 54.82 15 035 4.2 26.S6 915 ' 4.2 38.43 495 3.9 19.30 o 075 4.5 44.53 1290 ' 4.2 ■64.18 <5G0 5.3 34.98 30 707 4.1 35.38 1035 5.0 51.75 ■450 5.0 22.50 30 500 4.1 24.54 705 4.(5 32.43 255 3.7 9.43 22 634 4.3 27.53 1065 3.9 41.53 315 4.5 14.17 28 <569 3.0 'Z0.40 045 4.5 42.52 465 3.9 18.13 20 5(14 4.1 2350 090 4.5 31.05 4G5 3.G 16.74 50 ■08? 3.0 27.41 S25 t 5.0 41.25 405 3.9 15.79 IS 580 4.1 24 58 000 5.(1 38.(14 285 4.0 11.40 27 (580 4.3 2!5.n-2 795 4.8 38.16 510 4.5 22.95 14 <571 4.5 30.48 1230 4.3 52.S9 390 3.2 12.4,8 15 70(5 3.0 28.13 795 '■ 4.7 37,36 495 3.8 lfiM 22 fifiO 3.8 22.50 (590 4.4 30.36 510 3.0 15.30 30 068 b.l 27.03 1125 3.7 41.62 ■675 3.0 20.25 Ifi 521' 4.3 22.72 765 ' 4.4 33.66 240 3.7 8.88 24 713 3.2 30.23 1080 3.7 39.96 375 4.7 1-7.62 13 608 4.0 24.30 705 '> 4.4 31.02 1150 3.1 13.95 23 898 4.0 30.52 1215 "■ 4.H 49.81 4.35 5.1 22.18