GENERAL FARMING NEWS.

Dominion, Volume 4, Issue 1206, 15 August 1911, Page 8

GENERAL FARMING NEWS.

A well-known pig specialist, Mr. Wal- • lace, of Hook, is at present fattening a number of pigs for the market, and he claims to have one which has put on 281b. in a week. He weighs his pigs every week, aud feeds those he is fattening on boiled potatoes, peas, and wheat. A farmer at Otepopo, who, thrco months ago, refused an offer of ,£-1 per ton for his crop of 100 tons of potatoes, has now his tubers under offer at. «£2 10s. per ton. Even at tho lattpr figure Csjys a southern paper) business is unlikely to result. .. Aim to maintain the milk flow throughout the season, is the.advice.of an American dairy magazine to farmers. Cnmforl, suitable foods in' suitable Quantities, regularity as to feeding, mil'iing. etc., and kindness are the great essentials to this end.

Experts consider that the old-fashioned plan of churning till the butter gets in big lumps is not the best method nf doing tho work (says "Rusticus" in the "Lyttclton Times"). The reason of this is that when butter is churned till it forms into solid lumps fhe casein'ous matter is imprisoned in the butter instead of being washed out. Tho stronrr flavour in butter is frequently caused by the inclusion of too much easeinous matter. The new method is to churn till the first symptoms of breaking occur. Tlmi cold water is added at a temperature of llldeg. to afldeg. I'ahr. in summer and 53 deg. to oGdeg. in winter. This hardens the grains and helps to remove the casein. After (lie wafer is added th? lid should bo replaced and the churning continued till the grains get to the si&e of small shot. In summer fhe grains may be allowed to get somewhat larger. Tho water may then lw removed, and the butter will be found to bo in a firm condition.