FARM, GARDEN AND ORCHARD NOTES.

Waikato Times, Volume XXXVII, Issue 2999, 3 October 1891, Page 5 (Supplement)

FARM, GARDEN AND ORCHARD NOTES.

The Sltkriob Value ok Aberdeen Angtjs Hides.—Writing in tho Breeders' Gazette (Chicago,) Mr R. C. Anldsays:— I remember it waa only a comparatively few years ago, while I was accustomed to attend the London Christmas market, that that great salesman, Mr John Giblett, sen., informed mo that he frequently could obtain £1 more per head for many Aberdeen-Angus bullocks on account of their peculiarly valuable hides. That£l extra represented tho extra value of the Aberdeon- Angus hide over the hide of other breeds. From all this wo should learn a lesson: To encourago that manner of rearing our stock that will increase the tho peltago and furriness of the robes. Thero is going to ba a market for such. The English Potato Trade.—The United Kingdom imports a large quantity of " new " potatoes—before its own crop is ready ; and it also takes during the winter a largo quantity from Germany of lato crops. But, on tho other hand, it also exports a considerable weight. Few persons realise this fact, but last year 1,913,024 bushels were sent from England, Scotland, and Ireland to the United States of America, the greater bulk from Scotland, whose proportion was 1,29-1,500 bushels. Tho United States also took 1,;m,758 bushels from Canada. Tho Americans say that it is not a question of quality that makes them large consumers of foreign potatoes, as they consider that their own potatoes are superior to those grown in other countries ; it is simply that tho consumption is greater than the supply. It is difficult to understand why they do not grow more, if that is the cause. They ought to pay better than wheat or maize growing.

Fleshy Uddkk in C'ow.s.—There is a general impression that a fleshy udder in a cow indicates inferior milking purpuses. There are, however, dairymen who maintain that is not the case, and that :i Hc-shy or a collapsed udder simply arises from training. They hold tlio opinion that if a cow with first or second calf is geuerounly fed before the swelling of the udder (due to calving) abates, the udder continues fleshy, and can bo kept ou by practice ; and if the milker is not skilful enough to rob her of her cream, her form likewise will become (leshy, Also if little or no feed is given until the swelling abates, or the udder comes to skins—from ten days to two weelrs or so—the udder takos the empty glove shape, moro or less, after milking, and retains it even after generous feeding, in either cases—tho ileshy udder, or collapsed udder—tho quantity and quality of milk and form of the animal depend upon tho skill of her attendants. I'iie principle of rich milk, too, includes breed, feed, care, and the careful training of a cow with first and second calf to give all her cream. If a cow with her first calf is trained to give all her milk and cream, tho habit becomes fixed, although her natural instinct rebels agaiust the tho practico. I'i'causo it robs her of flesh blood. Such an animal, even if generously fed, will not then make fat, for the habit oncoformod, her food, beyond maintenance, is given into tho pail. French Houses asj> Grooms.—ln tho United State* of America the Percherou horse is very much liked, and a great deal of business is done in their importation. The dealers who go in for this business often desire to have French ostlers and grooms, and in order to bo suro of them they engage them in France. It is a wellknown fact, that tho most skilful grooms of draught horses in America are " Foreigners(//., French, English, Irish, or Belgian), and are almost universally omployed by leading importers. But it happans that this class of labour is not called "skilled,' 1 and is, therefore, not permissible for introduction. A statute of the United States makes it unlawful for any person, company, partnership, or corporation " to prepay the transportation or in any way assist or encourage the importation orimraigration of any alien or aliens, any foreigner or foreigners, into tho United States" under contract or agreement. A welKknown importer has just found this out to his cost, and has been fined £200 for introducing four French grooms, with whom he had agreed for their services for £4 a month. The transgressor in this particular case had made himself liable to a similar fine foreach man —£800 in all; but tho judge let him off easily, remarking that it was very hard to tine a inau for such a thing, but thore could bo no doubt as to the law which provides that all labourers imported under contract shall be immediately sent back at tho expense of the vessel thoy came by.

Jerseys Again.—One of the most interesting competitions at the recent show of the Royal Agricultural Society of England at Doncaster was that for cows in milk, of any breed or cross, giv* ing tho greatest quantity of milk containing not leas than 12 per cent, solids and 3 per ceat. butter fat. The contest was in two divisions —viz., cows over I,loolb live weierht and cows under that weight. Owing to tho time taken in analysis the awards by Dr. Voelcker have only just been issued. In the division for big cows tho first prize went to Mr James Brammor ,of Wbeatly, Doncaster, for a five-year-old roan cross-bred, Dairyman's Pride, which gave in two milkings (even> ing and morning) 721b Boz of milk. The evening's milk contained 12'3S per cent, of solids and 3*52 per cent, butterfat, and tho morning's 11 "71 per cent, of solids and 2 - G9 per cent, butter fat. The second and third prizes went to two shorthorns belonging to Mr George Church, of Willington, Bedford, which gave 641b 12oz and 581b Soz. of milk respectively. In tho division for cows under I,looolb live weight, all tho prizes went to Jerseys. Mrs Swan, of Stonofield, Lincoln, took the first prizo with Daystar 11., an old gray fawn, which gave 161b I'Joz of milk at the two milkings, the quality of which was very rich. The solids formed 14'23 pur cent., and butter fat 4'70 per cent. Mr Salisbury Baxeudale, of Bonningtons, Ware, Herts was second with Blossom, which gave 371b 4oz of milk, containing 2S'4Q per cent, of solids and 4'99 per cent, of butter fat. SAi/n.vt: Buttkr. —In the Prairie Farraor Mr T. 0. Curtis supplies an excellont article on tho various methods of salting butter. Tho old practico is to spread out tho butter, sprinkle over the salt, and proceed

to grind it in by main forrc, regardless of tho effect on tho grain and on its keeping quality. A prefurftblo way is to sprinklo the salt over tho butter whilßt iu a gran ■ ular form, after washing, and commence to stir it iu, mixing it ovenly throughout the mas*, without breaking the granules or causing them to stick together. The salt.Mf what it shouldbe readily dissolves and covers ovcry particle of the butter without leaving undissolved salt in it. Undissolved salt in butter is always most objectionable. Properly speaking, the above method is brine salting ; but brino salting so-called, requires the preparation in advauce of paro saturated brine made by dissolving about 3Gper cent, by weight of salt in cold water, or, if tho water be heated to boiling point, ■10 per cent. This secures saturation in the brine. If more salt bo added than the water will take up, the salt may be allowed to settle, when the brine can be drawn off. Sufficient brino to float the butter should then bo poured into the ehurn and allowed to remain ten minutes. Tho brino may be drawn off as soon as it has come into contact with every granulo of butter, drained, and then pressed into a solid mass. The granules will not rtadily adhere together unless the temperature is gradually raised to 08dog or GOdeg. If the butter is made up at too low a temperature, after salting in this fashion it is likely to turn crumbly when cut. The salt used in any of the above methods Bhould be of the purest. Cost is not so much a consideration as purity and proper condi. tion. The salt should be fine and evengrained, soft, and very soluble, and free from dust and dirt. Above all, dairy salt must be free from alkali, which is a most injurious substance for dairy pro duco. If the brine turns litmus paper blue it would bo wise to give up using that salt. The brino may be used several times over provided a little fresh water and salt are added each time to keep up tho required quantity. It is better, however, to use a fresh solution each time.