Man on the Land.

Alexandra Herald and Central Otago Gazette, Issue 1211, 10 December 1919, Page 3

Man on the Land.

It is believed that investigations at Home will probably result in some startling revelations as to the profits of those engaged in tho textile trade compared with pro-war days, and the effect should be a substantial reduction in-tho cost of cloth, and consequently in elothing.- Thero is evidence of profiteering throughout tho whole process of the manufacture of cloth and the making up into garments. Recently one particular quality of wool, which may be taken as a representative quality, was rationed by the Government to" the top maker at a price which enabled him to produce the top at lis per lb. This top is being sold this week (a correspondent of the 'Daily Sketch' wrote on September 26) at 9s Cd per lb, leaving a profit of 39 6d a pound compared with a half-penny i/i 1014, which works out ' at 84.00 per cent. over and above the pro-war margin. Then the spinner comes aloEg and takes a few more thousands per cent, over his 1014 profit. Sinco 1017 the wool profiteers have not been able to fleece the Government. It has not interfered, however, in respect to civilian prices, so that while yarn for Government purposes had.to.bo nold at tho controlled prico of Ss per lb, exactly the same yarn was sold for civilian purposes at 12s n pound. '

now to throw a bull. The throwing of a 'big bull for. any Bort of operation requires considerable care, and tho method in use at. tho Winconsin CoHe.o of Agriculture, U.S.A., is worth setting down; here. It works effectively on tho fiercest bull, and only roquires two men. First, the animal "is held by a staff snapped to tho ring in its nose, and the end of a new half-inch rope is securely fastened, so that it will not give, fit tho top of the head either around the horns or to a tight-fitting haltar. The rope is then passed round the bull's neck in a half-hitch, and crossed just a few inches below the ridge of the neck. Next it is passed around the body, back of the forelegs, in the eamo direction, crossing as before, a few inches below the back bone and leaving no slack. A third timo round in the same direction just in front of tho hind legs, crossing tho ropo well down tho side, completes the preparation. There aro now three half-hitches around the animal, all of which will tighten eimultaneously, and when tho end of the rope is pulled steadily, the bull will go down on his sido almost without a struggle and without choking. Tho rope should be held tsißfcthroughout tho operation following, Trad the man at the head must keei> a constant watch, as the bull will often try to rise.

BUTTERMILK FBOM SKIM. Tho following motliod. of making buttermilk from ekimmilk is taken from Professor Michel'u book on 'Market Dairying.' As soon ua tho skimmUk loaves the separator, -wholo milk is added at tho jate of one gallon to twenty gallons of ckinimilk. This gives the mixture of fat content which approximates that of ordinary buttermilk. A large quantity of pure culture ofi lactic acid bncteria starter is nest added, and the temperature brought to 70 dog. F. Enough, starter is added to curdle tho skimmilk in about six hours at the temperature mentioned. This requires about one pound of culture for every three pounds of skimrailk. When a temperature of about 70 deg. F. is employed there is a tendency for -whey to separate, after tho skinimilkr has curdled.

When thoroughly curdled,- the ekimjnilk is placed in a churn, and churned for about thirty minutes in tho game way that cream is churned in making butter. The churning process thor* ougWy breaks up the curd elots,,'Tesult> ing in a smooth, thick liquid which cannot be distinguished from ordinary guod buttermilk. Immediately after tho buttermilk leaves the churn, the temperature should be reduced 4iclow 50 dog. F. to prevont further development of acid and the separation of whey. Ordinary milk and cream copiers with • enlarged holes in the distributing receptacle will answer'very satisfactorily. ..-.'.- M soon as cooled, tho buttermilk should be Tun through a strainer consisting of ono thicknbsa of ohoosoclota to remove any ■unbroken curd clots. After it is strained tho buttermilk is bottled or put in : tin cans holding from ono to five gallons, after which; it ia placed in tho refrigerator, •where it is held until ready for-delivery,.. . Too small an opening in the tests is tho mgat common causo of ihaTd riii'king. • ; .Tne si?o of tho. opening is kmitrplled largely by a strong srikjnc tor.

which closes the ■teat opening more than it should normally. Anything that will 'cause this muscle to contract slightly, and the opening to remain larger, wiU, as a rule, make hard milkers easier to handle. Often lead or rubber teat-plugs are placed in the teat duct, and. fastened there, so. the cow wears them from ono milking to anothor, this treatment in time curing most hard milkers. In «ome cases this treatment is not sufficient, and the only cure is to cut the teat on the inside with, a teat bistoury. This . instrument is passed into the teat canal, and, by means of a turn of the handle, a small knife is projected. As the instrument is removed it cuts the side of the teat duct' and the surrounding muscles. An ordinary teat-plug is then kept in the teat/ except at milking, until tho cut heals. This is rather a dangerous operation, and, because of the likelihood of infection, it is best to call a veterinary. Warts on the teats ar c ofteir trouble.some in milking, besides adding to the danger of increasing the possibility of contaminating tho milk through infectious material -which may bo found upon them. They may be greatly benefited or entirely removed by smearing them thickly with pure olivo oil, If they are large, and still persist despite this treatment, thoy may bo cut off with a sharp pair of scissors, and the spot touched with a stick of caustic potash. They may bo oiled now, and the caustic potash treatment icpeatod as often as necessary to prevent their renewed growth. Some cows lose a portion of their milk by its leaking from tho udder. This may occur when a cow is milking heavily, and the periods between milking aro not evenly divided, or it may bo because t,h sphinctr muscle ia not performing its duties properly. As there is no remedy for tais trouble, about tho only thing that can ho done, if case conditions warrant, is to place a rubber band around the lower part of tho teat.

Chapped teats may be caused by anything that irritates thorn-—as, lor example, tho sudden chilling of the teat in winter after the calf has just let 'go, milking with, wefc hands or contact with cold, dirty water. Tho trouble may bo slight or it may develop into deep, gaping sores. Tho. use of vaseline at the first sign of trouble will usually chock and cure it. If tho teats aro badly chapped through xaahing in warm water, followed by application of <rlyccrite of tannin or equal parts of spermaceti and oil of sweet almonds, is advised.