FACTS FOR FARMERS.

Waikato Times, Volume VI, Issue 327, 18 June 1874, Page 2

FACTS FOR FARMERS.

A simple and cheap method of condensing milk devised < by Gfal of Innsbruck, consists in heating the milk in a ] boiler to from 130 to 160 deg., and then pumping it up < through pipes, nt the mouth of each of which is n perforated ] rose, like that of a v a'enng-can. The milk tl ns returns i i i a 'parate threads to the boiler, and in itspasssg" the watery i part is evaporated. This method is said to give concen- 1 trated milk quite as good as that by the ordinary process, and with much less trouble and expense. i In Cornwall, as in Guernsey and Jersey, a very 'high' system of farming prevails for early crops, especially potatoes ; great use is made of «ea-weed as manure, both in the direct application as it is taken from the shore, and in the use of the ashes of that which has been dried and used for fuel ; deep ploughing — for the parsnip crop — puts the land in an excellent Btate of tilth ; and a considerable population iv the neighbouring towns afford an abundant supply of stable manure. The result of all this is a degree of fertility that is equalled only in the market gardens ; and the farmers of these p.irts find that this garden system of farming is the most profitable, on account of the early crops produced. The lesson which they teach is that ' a small farm well tilled' ii worth much more than a largo one half tilled. The Messrs Mo»eley, with a view of trying how far the Angora goat may be acclimatised and reared with profit, have recently purchased, and hud brought up, two splendid bucks of this breed, one of which remains at Tippereena and the other has been sent on to Aberfeldie, where there are already two nannies of the same kind. These two bucks are from one of the best flocks m Victoria, and are beautiful creatures, their long soft coats glistening like silk, to tho feel of which they are much akin. That their breeding if successful, and much of this would seem to depend on climatic influences, should prove a profitable speculation has elsewhere in the Australias been placed beyond a doubt. They thrive best in districts at an altitude of 1500 to 2000 feet abovo tho •e» level, and in broken country. Crossed with does of the common goat, the short haired ones being the best for the purpose, their progeny in the fourth generation can hardly be distinguished from their sires, and in the tenth cross the kid ha* lets thaa a thousandth part of the common goat in it* constitution. They require but little attention when kidding, but the flocks must be herded lest they should become too wild. They require shearing twice a year, otherwiie the hair drops off. The male* clip an average *f 31b 2}oz, and the females 21b 4o4Mbr the six months. The washed pure-bred mohair is valued at 3s 6d and choice samples 4s per 1b ; but the shearing is expensive, it requiring three times as long to clip the goat as it does to shear a merino. We shall be glad to find success attending the spirited venture of Messrs Moseley, who are evincing an intention of stepping out of the beaten track of the squatters of the old school, and endeavouring to promote the occupation of the country by something varying on the monotony of neat cattle and sheep. Many people adhere to the old notion that if butter could be made pure it could bo kept sweet any length of time without salt. Several years ago it was thought that if butter was perfectly purified from all moisture it could be kept sweet any length of time ; accordingly ttiey tried the experiment of melting and found that it became rancid sooner even than that which had never been salted. After churning and working the butter right, then work in the salt quickly and evenly, as this will prevent it from being streaked. The butter must then be packed or made into rolls immediately or the salt wilt begin to dissolve. It will not even do to allow time for the salt to dissolve before packing, as pounding it down will displace the brine. This brine forms the grain. If you wish to see the beauty of it take a knife, cut out a piece and break it apart ; take a magnifying glass and you w ill readily see that each particlo of brine is in the exact size and shape of the salt betore it was dissolved ; and this, after 12 years experience in dairying, tho writer had found to be the only method of keeping butter sweet a suitable length of time. Human ingenuity has thus far failed to discover any method of keeping butter or any other fatty substance from becoming rancid. It is a first step toward decay or decomposition, and is as much a law of nature as that water, if allowed, will run down hill. Lard, tallow, and all kinds of oils, cotne under this rule. Tho old plan was to work the butter thoroughly after churning, then mix in the salt, set it away for 24 hours ; then work it again until no moisture i 3 discoverable, and pack it. The butter is then very neaily fresh, and there is nothing to prevent it from becoming btrongly rnncid in from four to six weeks. It is very easy to work moisture out of butter, but >t cannot be worked in. The gram is broken, gone, and can never be reinstated. Some people say wo work our butter over a second time, but not too much for fear we shall break the »ram. Let us sec how that operates. Your particles of brine at first are exactly the size of the grains of salt. "Work it n little : how are they now? Two or three hove gone into one. They ore nosy the size of a wheat kernel ; they will soon bo tho size of buckshot During tho little working all the globules that have been brought to the surface have escaped. Let us see if you can put one of them back again ? The question naturally suggests itself: Why spend your lime and strength to put salt into the butter and then work ti out again, at the same time reducing the worth of your butter per pound, and lessening the weight at least five pounds in the hundred?