TUSSOCK AND FURROW.

Press, Volume XLIX, Issue 14854, 20 December 1913, Page 16

TUSSOCK AND FURROW.

(•'Weekly Press and Referee.") A dark and fearsome mystery has been worrying the experts at Lincoln College. There is a certain pet white rabbit kept on the premises, and the said rabbit spends all her time in a commodious hutch, and has done so for a very long time. She is never allowed to roam around unchaperonod, and until a little time ago she had behaved herself in an exemplary manner. There is an old saying, however, that "Love laughs at locksmiths," and apparently he has laughed to some good purpose in this instance, for, wonderful to relate, the white rabbit has had a family 1 The reason of their being is like the birth of Jeames, "wropt in mystery," and the scientists are now evolving theories at a great rate.

From the report made by Mr R. E. Alexander, the Director, at the last meeting of the Board of Governors of Canterbury Agricultural College, it would seem that the College is more than maintaining its .well-deserved popularity. The year has ended up with the record number of 48 students who finished the session, and the applications for enrolment mado' by new men are in excess of the accommodation available at the institution. The work done by the students has received the praise.of the.director, who points out that generally speaking they are a willing and capable lot of young fellows. In view of the dorogatory remarks concerning the institution that have been heard from time to time the competition to get into the College seems to be a most efficient dgfence if such were needed.

The visit of Dr. Hilgendorf, lhe biologist at Lincoln College, to the State .arms in the North Island should [ do something to dispel tho prevalent idea that these places are mere white elephants and aro costing the State, sums of money in no way commensurate with the good that was being got out of them. Dr. Hilgendorf was very, pleased indeed at what he saw op nis tritj, and in the report he presented ,to the Board- there was very little adverse criticism and a great deal of commendation. He visited Wereroa, Moumahaki, Ruakura, Waerenga and the Marton plots, and at practically all of them he considered good work was being done.

Judging by a talk I had with Dr. Hilgendorf there is no doubt at all that the establishment of these State farms has done a great deal for ( the Dominion and is likely to do more yet. In fact. Dr. Hilgendorf considers that the selection of the Ruakura rust resistant oat is alone worth the money that has been spent on that particular place, "All the farms seem excellently managed," he said, "and are well kept. They seem, however, to run rather too much to ornament and show*. My objection to this is not on grounds of expenditure, but because it may rouse tho hostility of the work-a-day farmer, and tend to obscure from him the really useful work done. Whilo a man cannot be expected to grow turnips up to his front door-step, yet tho drives, etc., might be used for tho neater classes of grassing and similar experiments."

Dr. Hilgendorf thinks that it would be a good thing if an attempt was now made to reduce the size of these far-js. "It would seem," he remarked, "that some of the farms, whoso chief work has now been completed, could profitably be reduced in area—as is being dono at Waerenga—tho remaining land voted to more special experimental work, and the money realised from land sales invested in new farms to demonstrate again the utility of land now lying unused or not fully used in other districts. Of course, a reasonable area must bo retained so as to allow experiments to come in their natural place in tho rotation practised in the district. I think that it would be an excellent thing for tho Government to expend .ome of the money so obt-ained in establishing a small experimental farm on tho Waimakariri scrub conntry. There are thousands of acres there doing practically nothing and if any methods of brincting it into profitable iise could be evolved it would be a great work.

"If an economical scheme could be evolved' to got better results from these waste, or practically waste, lands so near to the central market of the Dominion, it should result in an enormous benefit to Canterbury, for tho scheme that would be successnu on tho scrub flats on the Waimakariri would also b» applicable, probably, to the

light lands round about Burnham and Rangitata, which are difficult to deal with under tho present system of farming. I did not see much done on the State farms in the way of experimental work that is in advance of, or an addition to, tho work done at Lintsoln College, but I think we might try some experiments in green manuring, which would probably benefit not only the light lands up Burnham way, but also the stiff untractable days and tho lower portion of the College Farm.

"Three of. the State farms take in learners, or students as we should call them. There is accommodation for 24 learners in all, and application for much more space. The learners are about IU years of age, stay at the farm one or two years, take part in most of the manual work of tho farm (exclud ing that requiring tho most skill), and receive for the first three months board and lodging only, and thereafter, board and lodging and wages, increasing from 2s 6d to 17s 6d per week. A few evening lectures are delivered by Departmental officers." A fuller report of Dr. Hilgendorf's visit to the North, and observations on the methods of agriculture, etc., will appear in the College magazine from time to time, and these should be read with interest by all farmers who are interested in advanced work.

A correspondent, signing himself "Prospective Dairyman," writes to the following effect: —''I' should bo glad if you could tell mc something about milk-testing and the respective differences, advantages and disadvantages of the Babcock and Gerber systems. I believe that the former is almost universally used in New Zealand, but I am told that the latter is the better and more accurate method. If you can give mc some information on the subject, I should bo greatly obliged, as I am thinking of getting a testing outfit, and might as well get the best while I am at it." Writing on this very subject, Mr M. A. O'Callaghan, Chief of the Dairy Branch, New South Wales, referring to the Gerber method, says that the main difference between the Gerber and tlie Babcock methods is that in the former you use amyl-alcohol to aid the sulphuric acid in obtaining a clear separation of tho fat from the other constituents in the milk and cream.

The glass bottle or tube used in the Gerber method also differs from the Babcock test bott'e. Tt is closed at the top and open at the bottom end. The milk and other liquids aro measured in at the open end, and the battle is then closed with an indiamibber stopper. Tho advantages claimed by the Gerber method over the Babcock are -. Rapidity, a clearer fat column, and a more accurate test, especially of separated milks and butter-milks. "I have found,'*' says Mr O'Callaghan, "the Gerber method of' estimating the amount of fat in separated milk very useful and reliable, in fact, I should never think of adopting any other. When separated milks aro being tested the bottles require much more whirling than when new milks are being analysed. In doing separated milks or butter-milks, tho bottles should bo whirled the usual time and then put in a hot-water bath for a couple of minutes.

"They must then be whirled again for about three minutes, which operation might be repeated a second time. Latterly it has become the practice for many of our factory managers to use amyl-alcohol with the Babcock tester, thus practically converting the Babcock into the Gerber method, but care must be taken that too much alcohol is not added, or tho tests may be deceptive. ~' .The BabcocV machines are said to be more suitable to large factories, than are the Gerber machines, espcdallv those factorie. that receive cream. For tho te*=-ting of cream I prefer the Babeock" bottles to tho Gerber bottles, and as the testing of the cream is an important item with all our central factories, the Babcock holds pride of place as a tester in Australian dairying." From thiß opinion it would seem that the Babcock method is good enough, and an added advantagfi "is that all the apparatus .an be readily obtained 'locally.

A New Zealand expert-. Mr W. E. Gwillim,, of the Dairy Division, de-fCT-iDed all about the Babcock method of * milk-testing in the "Agricultural .TonraaP*.. of. August 15th, 1911, and September. 1911, and you can easily write to the Department for instructions thereon, or probably ff you purchase, a small outfit the full directions will be given. One of the merit- of tho testing method, apart from those of accuracy, reliability, and speed, with which it can bo determined, is its simplicity. There is nothing mysterious or complicated about it, or anything that anyone need be afraid of. Any person, old or young, with ordinary intelligence and with a little patience and perseverance, can master all the details in a short time. It is certainly invaluable to the progressive dairymain who would know the yield of butter-fat of his individual cows, and, useful as it is to the dairy factory man, it is of equal use to the milk supplier in checking factory returns.

The Babcock is a test for fat only. It is based on the fact that strong sulphuric acid will dissolve all non-fatty solids in milk, and set free tho . fat. Quick and satisfactory separation is obtained by whirling in a centrifugal machine. Sulphuric acid is tho best known mineral acid for uso owing to its affinity for water; when mixed with mill*: the mixture heats and the heat assists to keep the fat liquid during testing. Tho apparatus required is not elaborate nor expensive. There is the "whirler," milk testing bottles, milk pipette, add measure, hydrometer or acidimeter, thermometer, dividers, 6mall bath for hot water, two small spiral hair-brushes, one for stirring milk samples, and the other for cleaning test bottles. Now for the actual test. It is of the utmost importance that a true sample of the milk is taken otherwise your time is wasted. This fact cannot ™. too strongly impressed upon you, and on it will depend the whole of the operations, so far as accuracy is concerned.

Briefly, the method of testing tho milk is as follows:—lnsert tho pointed end of the 17.6 c.c. pipette into tho centre of the sample which should bo of a temperature of about 60 degrees Falir.: suck up tho milk to a little above the graduation mark; place a forefinger over tho top of pipette to prevent milk escaping. Release the pressure to lower tho milk to the graduation mnrk. Hold test bottle at an angle and allow tho milk from pipette to flow into test bottle, blow gently to get all the milk into the test bottle. Sulphuric acid shour. have a specific gravity of 182 to 183. Fill measure with acid and allow it to ruu into test bottle. Hold bottle in slanting position and flow the acid down the side very gently. Twist the bottle round and round whilst dome so. To mix take tho bottle by the v.erk and give it a quick rotary motion. Mixing is complete when ail rarUc'c. of milk havo disappeared, and the mixture is a dark plu:_ colour '1... m.lk air. acid should have a temperature of about 65 or 70 drgrecs Fahr. Placo bottles in whirler .and turn the handle at the exact speed* indicated on tho machine; when the speed is up, whirl for o minutes. Stop, and add hot water at a temperature of. 150 fahr. to float the fat to the ba_-. of the neck of the bottle, and whirl for 2 minutes; stop again, and add more hot water to float fat up neck to about the 8 per cent, mark; whirl for one minute.

If the testing has been accurately done the colour of fat is (1) quite clear (2) of a darkish yellow colour, and the line of division between the lower limit and the acid solution beneath it is clearly defined and almost level, and the "meniscus" or curved top surface slightly less level. Read the test immediately the whirling is done. PJ__» one point of

the dividers at the bottom of the fat column, and the other at the upper liri.it; take the span and then place one point against the O mark on tne graduated scale, and the other point will show the percentage. Burnt cloudy or dirty tests will result if (1) the acid is too "strong; (2) the temperature of milk or acid or both too high; (3) if acid falls *directly on the milk ; (4) if too mucn acid is used; (5) if the imxing of milk aud acid is long delayed; (6) if the bottles are dirty; (7) if an excessive amount if preservative is in the sample. Pale coloured tests and tests showing particles of curd will result (1) if the acid is too weak; (2) if less than tho proper quantity of correct strength acid is used: (5) if the mixing of milk are too low in temperature; (4) if the mixing is not properly completed; (5) if tho milk and acid are allowed to stand _ considerable time before mixing. These are brief directions how to test, but I should advise you to write the Dairy Division for full instructions, aud better still get a dairy-tester to give you a practical demonstration or let you mako a test under his direction, which is the best way to learn.