FARM, GARDEN, AND ORCHARD NOTES.

Waikato Times, Volume XXXI, Issue 2555, 24 November 1888, Page 2 (Supplement)

FARM, GARDEN, AND ORCHARD NOTES.

— • A Rival to Flax.—The Paris correspondent of the ludependence Beige says that efforts are being made in tha South of France, in Algoiia and other ciilonies to acclimatise the ramie (urtiea nivcr). This plant would be a very suoceHsful rival to flax and liemp if it were not for the difficulties in the way of retting and scutching. Experiments were made as long ago as 1812, and a prize of £5,000 was offered by the Indian Government for an invention that would successfully accomplish those processes. Nothing name of it, the gummy exudation from the ramie proving too troublesome. The French think there is an opening for this strong and silky fibre, and they have consequently organised in Paris an exhibition of machinery fitted for the decortication of the ramie plant. Experts believe that the difficulty is one that will not be got over in a hurry. Preservation of Meat by Sugar.— It results from a special report made to the French Minister of Agriculture that sugar is an excellent agent for preserving moat, ami possesses some advantages over salt. In fact, salt absorbes a portion of the nutritive substances, and of the flavour of meat. When an analysis is made of the solution of the salt diesolved by water contained in meat, we Hud albuminoid bodies, extractive sub stances, potassh, and phosphoric acid. Salt deprives meat of these substances so much the moro readily in proportion, as it tissues more deeply or acts for a longer time. It then results that the meat, when taken from the saline solution, has lost nutritive elements of genuine import auce. Powdered sugar, on the contrary, being less soluble, produces less liquid. It forms round the meat a solid orust, which removes very little water from it, and does not alter its taste. Thus pre served, it suffices to immerse the meat in water before using it. Although this treatment cost a litttle more than preservation by salt, account must be taken of the final result and of the loss prevented, which offsets the difference in cost between the two preservative agents. We think that navigators might profit by this.

Management of Bulls.—A correspondent of the Jersey Bulletin says: — In the first place I never allow but one man to handle and feed the bulls, and he must not abuse them in any way, nor must he let them know that he is afraid of them, but handle them quietly. We never use a staff, but teach them to go and come quietly with a strap or rope in their ring l . We keep our bulls in the stable with the cows, where they have full view of all chat is going on, and we find that they stay much quieter than in a box stall. As for exercise, as soon as the weather allows it, we tether them near the barn with a chain around the horn, and fifteen feet more chain to the tether. This gives them plenty of room and any amount of exercise, and we always leave the rope hanging fast to the nose, which gives us h capital chance to catch them, and in winter we lead them through a large entry in the barn for exercise. If I would want to make a bull real cross I would put him in a tight box stall and paddock, where he could hear all and see nothing but what he saw through a crack. Nothing makes a bull so cross as when you look at him through a knot hole. Pedro is ten yearn old, and we never put a staff on him. He is quiet aud kind as a lamb ; and.so are all our bulls.

Favourite Cows in Ontario.—When the Ontario Bureau of Industries was preparing its sixth annual report on the progress of agriculture in the Province, the following question was put to the correspondents who were applied to for information :—" What breeds oc grades of milch cows are in greater favour or give the best results ?" The replies were sufficiently varied to indicate that the; Canadian farmer has not yet settled the question in favour of any -particular breed or grade, although there appears a tendency towards br«eda or crosses of the better milking strains, such as Holsteiils, Jerseys, and Ayrshires. Durhams and their grades are by far the most popular at present, a number of correspondents pointing to the fact that not only have shorthorns and their grades good milking qualities, but that the animals are valuable for beef when their milking days are over. Several correspondents plainly state their preference for the common Canadian cow, or the native with a dash of Durham in her, as she is hardy' is a fair milker, and does not require the careful treatment and feeding of the fancy breeds of dairy cows, Nevertheless, the fact appears that as a section makes a speciality of dairying in either butter or cheese, an improvement of the stock is at once sought by the introduction of some of the better milking strains. Feeding Dairy Cows in Denmark.— The general facility of sale of Danish butter results, as I have many times showed, from the uniform quality which is obtained by the factory system of manufacture. It may be interesting to see how the dairy oattle of that country are fed, though it is not in this quarter that British dairymen fail to beat their northern competitors. Mr Inglis, onr consul at Copenhagen, in a valuable report on Danish dairywork, jives

descriptions of several methods of feeding there practised, and the produce obtained. In one instance the dairy consisted of 107 animals. During the winter season of 221 days, each cow received palm cake, 341b. ; bran, 2921b ; other food, 5711b ;corn, 5121b; clover and vetch hay, 1,4241b; meadow hay, 3931b ; and swedes and other turnipß, 1,7051b. These quantities ure equal to 51b of corn and cake, 81b of fodder, and of turnips per day per head. Tho result of this feeding was that each cow produced 3,40G1b of milk, from which 1131b of butter aud 1061b of cheese were made, 7651b of skim milk were sold or used for rearing calves, etc., and 1551b of pork, live weight, were credited to each cow. 30 51b of milk ware required for lib of butter, aud 13 41b of inuk for each pound of fresh cheese. The butter realised about Is Id per pound, the cheese and the pork 3Jd. The cost of producing 1001b of milk is calculated to be 3a 6d.