ON THE LAND

New Zealand Tablet, Volume XLIX, Issue 40, 12 October 1922, Page 43

ON THE LAND

ST.' / MARKET REPORTS. • ■., J V At Burnside last week 185 head of fat cattle were >; yarded, a fair proportion being cows, for which prices were very little better/than on the previous week’s, while J J- good-quality bullocks advanced from 15s to 20s per head. Prime heifers made £l3 10s to £ls ss, prime v£lo 7s 6d to £l2 ss, others from £B, prime cows and Si: heifers £7 15s to £9, others from £4. Fat Sheep.2l96 " head were yarded. Prices opened on a par with the precedf ing week’s rates, but towards the end of the sale there was a decline of Is 6d to 2s per head. Prime heavy wethers jf: made from 34s 9d to 365, extra to 40s, prime 29s to 32s 6d, good 24s 6d to 275, light from 19s, prime heavy ewes 31s 6d to 32s 9d, prime 25s 6d to 27s 6d. Spring , Lambs. —As a result of the keen competition for the few g offered, best iambs realised from 51s to 59s and others from 30s to 355. These prices are equal to Is 6d per lb. T Pigs.—A large yarding, all classes being represented. Prices <'at the* opening sales were on a par with the previous week’s rates, but the market weakened towards the end of : the sale. Baconers were sold at a reduction of about /■ 7s 6d and porkers at about 5s per head. Best baconers realised from s£d to 6d per lb, and best porkers from T; 7*d to B£d per lb. Last week’s Addington market was exceptionally good for fat and store sheep, a shade easier for fat cattle, but T much improved for store cattle, for which there was generally a spirited sale as a result of the recent rains to some extent. Spring Lambs. 234 penned, compared with 102 the preceding week. The fancy prices previously . ruling were not maintained, although prime lambs sold at up to Is per lb. Values averaged 21s 6d to 3.1 s 9d, the bulk from 24s to 275. Fat Sheep.— yarding was slightly . smaller than on the previous week, but the quality was ; particularly good. There was- another jump in values of 3s to 3s 6d per head, making a 10s rise over the past month. The keenness was maintained until the finish of k the sale. Extra prime wethers 37s to 41s, a few special to 46s 6d, prime wethers 32s 6d to 36s 6d, medium 29s to 325, light 24s to 28s 6d, extra prime . ewes to 35s 9d, ■ prime 28s to 31s, ordinary 25s to 275, prime hoggets 24s to 26s 9d, ordinary 20s to 23s 6d.- Pat Cattle.—3o6 yarded, including 82 from the North Island. The market way | scarcely so buoyant, particularly for big beef. Good beef ■V/ averaged 32s to 34s per 1001 b, extra prime steers to £l6 17s 6d, prime £l3 to £l4 15s, medium £ll .to £l2 17s 6d, light £7 to £lO 15s, prime heifers £9 to £ll 2s 6d, medium £6 J7s 6d to £8 10s, Jight £5 7s 6d to £6 -15 s; extra, prime cows to £l3, prime £8 to £lO 15s. The vealers’ market opened at about late rates, but the price eased towards the end .by about 5s per head. Runners to £4 12s, vealers £3 5s to £4, small calves from 7s upwards. Fat Pigs— good demand for choppers and porkers, but baconers met a poor sale. Choppers ; £3 10s to £5 10s, light porkers £2 ,5s to £2 10s, heavy £2 12s 6d to £3 (average price per lb 7£d to B£d), light baconers £3 3s to £3 10s, heavy £3 15s to . -£4 (average price per lb s£d to 6d). . -At the fortnightly sale of rabbitskins, etc., held last week, , fairly large catalogues were offered to the usual attendance v of buyers. Competition for all good quality skins was keen, especially for well-furred, clear-pelted winter bucks, for which there was a great demand. On other grades of skins the sale was somewhat erratic. Quotations; ;; Prime winter does 85d to 92d, first winter does 66d to 74d, second •. winter does 56d to 64d, outgoing winter does 45d p to 54d, prime winter , bucks 78d to 82|d, first winter bucks fe 62d to 76d,. second winter bucks 52d to 58d, outgoing winter bucks 36d to 45d, spring does 24d to 28|d, spring bucks 25d to 31d, incoming winter 58d to 62d, late autumn 46d , to 54d, autumn 38d to 44d, early autumn 30d to 35d, prime racks 24d to 27*d, light racks 16d' to 20d, summer 15d to Hd, mixed broken 9d to 13d, second broken 18d to 20 1 d . first broken 24d to 323 d, milky 18d to 24*# prime Tenter H black 64d to 71*d,;first; winter' black 50d to 'sßd, % second winter black to Add, outgoing winter black ;2bdTo 26d, v winter fawn to 7(Rd, ; winter hareskins to horsehair to 26d. , * - "* 1 ■ ;

CAUSES OF TAINTED MILK. Disagreeable flavors, and odors /in milk are usually called taints, and it is Veil known that • some of these are caused by wrong foods, or by ‘foods in a decayed or fermented condition. Further, foods may taint - milk in two ways; by the consumption of food- by the cow shortly before milking; and by allowing'the milk to come in Contact with or to stand near foods with offensive odors. The foods which may flavor milk in one or other of the above ways are turnips, swedes, silage, and other foods, which are in themselves quite wholesome, the risk of taints appearing in .the milk, and consequently in the cream and butter, may to a great extent be obviated by giving the foods immediately after milking. . An oldfashioned but effective remedy is the addition to the warm milk of a pinch of salt-petre, followed by a thorough but gentle stirring of the milk. ' •"Green clover also gives a more or less distinct flavor to milk. Some cakes and oil meals especially , may also deteriorate in flavor when stored during hot weather, and such foods, if fed to cows, may impart characteristic taints. The risk of milk absorbing taints, from foods after milking can, of course, be entirely removed by avoiding the storage of strong-smelling foods in the cowshed and by the carrying of the milk to a clean milk stand or dairy immediately after milking.