AGRICULTURAL.

Temuka Leader, Issue 805, 24 December 1881, Page 3

AGRICULTURAL.

Town and Count/-;/ Journal. THE T*RriFIT.A BT,B PIG. The following description of a profitable pig was reported by the committee of the Swine Breeders’ Convention at Indianapolis. Indiana :—He must have a small, short head, h r, .avy jowl, and thick, short neck ; ears small, tlrn, and tolerably erect, not ohjectiom hie if thev dmop slightly forward ; must bo straight from the neck back to the (Unit must be let well down to the knees in brisket ; of good length from head to tail ; broad on the back ; ribbed, rather barrel-shaped • must he slightly curved or arched in the back, from shoulder to the setting on of tail sme.ll ; long in the !mm from hock to letting off the loins ; shoulder not ten large to give symmetry to the animal ■ ham broad and full; hair smooth and even]y set on ; skin soft and elastic to the touch ■ legs short, small, and well set under ; broad between the legs ; good depth between bottom and top of the bog ; with p'easant, quiet disposition • should not, weigh more than 3001 h or 4fo!h gross at twelve to eighteen months old according to keep-; color may be black or white* or a mixture, of the two. The above described hog will measure as many feet from the top of the head to the sotting of the tail ns he does around the body, nnd will measure-as many inches around the leg below the knee as ho does feet in length around the body ; depth of body will be four-fifths of his height. GATHERING BUTTER IN GRANULES. u This process” (says the New York Tribune) ■' differs from the common method of gathering in the mass chiefly in dropping the temperature of the cream sdeg or 6deg at the finishing of the churning, instead of keeping it at the same temperature until it is done. The mode

of procedure is this The churn goes on ns UMi'd till the butter js about ready to gather, when cold water enough is put into the chum to tvduce die con'ents to 54cb‘g or 55deg, and the churning is then slowly finished. The water is generally put in at two or three different times, at

intervals of two or three minutes. By reducing tiie temperature so low at the close f f the chinning, the butter, instead of adhering x:i a mass, as is common, reC( i)irir.q tiie bmtcnnilk to be worked out, gaihers in granules or pellets of solid bitter. At 54- leg the grannl, s will lie about as large as grains of wheat, and at 56deg about the size of peas ; die lower the temperature the smaller the granuh s and ihe higher die larger ihey will be until (hoy adhere in a mass. Toe utility of gathering butter in the granular form consists in enabling the operator to wash the buttermilk out of the butter wilhont any working. This is done by draining the butt rmi k out of the churn and then turning in cold water and stirring the Ini tier carefully, and then drawing off the water, repeating the operation until the j water will run off clear. It is better to j have the last washing done with strong

J brine from half an hour to an hour, or i longer, if it can be kept 54deg to 55deg. j When butter is gathered in this way, there is no buttermilk inside the pellets I of butter, and lienee it is easy to rinse the butter off without injuring the grain in tiie least. If it is not convenient to draw the buttermilk from the churn, the butter may 'no dipped off with a skimmer or ladle into .a tub of water of the right temperature, ami the rinsing repeated till it is clean.. If it is desired to keep butter for a period either long or short without having it deteriorate, when the washing and soaking in brine lias been done as described, the butter in its

granular form may be put into clean and

sweet vessels containing brine as strong

as il can be made from pure salt, and, when it is fnli of brine and butter, headed or sealed air tight and the butter- will be keep with all (ho rosy fieshness it had when it came from the churn, for as long a time as canned fruit, requiring only similar conditions. If wanted for packing or immediate use it may be taken as il Ims been rinsed and treated with brine, and salted in the usual way, or what is better, by laying it on an inclined table, to drain, and then stilting the salt in among the granules, and then pressing it together. AU.STiULIAX WHEAT IX EXOLAXD, Smith Australian wheat for many yea v s held tlio highest r-.nk in the colonial and Kuropean markets, but aecordi’-g to recent advices it is now quoted at lower prices in the English maiket than the produce of Victoria or \ew Zealand. From a London trade circular we learn that on July Ist. Melbourne wheat was worth in London “ 4!>s to 50s per -49(»ibs ex ship

and s'nre ; and South Australian, which

are of various and some very inferior qualities, may be quoted at 4Gs to 475, tho better sorts being worth 4.8 s to 48s 64 ex ship, and 40s to 49s 64 bulked, ox store. Now Zealand arrivals continue generally

to be of very superior quality ; ordinary descriptions have realised 47s to 495, and fine long-berried Tuscan qualities have found buyers at 50s to 525, ex "ranarv. On July 15th best Adelaide or Melbourne wheat was quoted at 48s to 49s ; inferior Adela'do, 45s to 47s ; New Zealand, 47s to 42s tor ordinary, and 50s to 52s for

j long-b”rried wheat, ex ship nr granary. I July 29 th, brst qualities of Melbourne or j Adelaide wheat, 43s (hi to 4‘ts ; inferior | Adelaide, 4(!s (I 1 to 47s ; Mew Zealand, j 47s to 48s for fair ordinary, and 4fls to 51s I fur long-berried wheat.” The following j is the report for August 12th ; “ Melj bourne wln-at of best quality is held for j 51s, while South Australian, the latter ! arrivals of which have been of generally ; inferior and very various qualities, ruling i from 47s to 30s/ ad p r 49CU'S, ex dock, j quay, or store. Mew Z ealand wheat is in I good consumers’ demand at from 50s t > j 52s for long berried Tuscan, 48s to 49s j for fair ordinary qualities, and 46s to 47s i for the very few smutty or inferior sam--1 pics showing. I