FARMING ITEMS.

Temuka Leader, Issue 1668, 3 December 1887, Page 3

FARMING ITEMS.

Young and growing animals are the most profitable for the farmer. There are good and rich milkers in all breads of cows—only and always excepting the pump-handle breed. Poultry can bo kepi in small runs, even in Urge numbers, if their keeper understands the business and is scrupulously clean and careful. Animals at work during the day should have a run in pasture at night. If there is a stream at not too great a distance, give them, as well as the boys, a bath after the work is over.

The effect of fertilisers on the soils does not depend entirely upon the amount of available food provided, but to the chemical action upon substances already existing in the soil. Milk in any farm, sweet or sour, is liked by birds of all ages. Buttermilk is very acceptable and highly nutritious. It pays far better to feed to chickens than to pigs. Try it one season. Sheep and lambs are often deceptive to the eye, A short-legged,’! shortbofied sheep is often heavier, and will produce more wool than one that looks twice as large. Great coarse-looking sheep are not desirable and it anyone have them they should be coupled with small thick-set, heavy-built rams. Very fat hens cannot stand the heat of summer unless provided with shade. The normal temperature of birds is much higher than of animals, and on very warm days they suffer consideiably. Fat hens will suddenly die from apoplexy, even when apparently well, which may be prevented if cool water and shade are provided.

The kitchen or room opening from the kitchen is not the fittest place in the house for setting milk. It may be warm on the rack, or on the shelf next to the ceiling. But foul air, when warm, rises, and cream has a strong affinity for odours. If the milk is cooler than the atmosphere in the room, the temperature having gone down during the night when the fire was low or out, it will surely take in the kitchen odours. These are not improved if there is smoke in the kitchen as there often is. How can good flavoured butter be made of cream raised in this way ? It is much better if no other room is to be had, to make use of some of the modern devices for raising cream with the milk shut in from all possible contact with the air in the room. The churn in the sweetest place in the house, even if it bo the parlor,— Farmer’s Circular.