FARMING NOTES.

Dunstan Times, Issue 3141, 30 October 1922, Page 8

FARMING NOTES.

THREE KINDS OF CREDIT NEEDED BY THE FARMER. Three kinds of credit are necessary to the fairmer if hle> is going tb make the fullest tine of capital in hiis fanning operations, according to Professor W. T. Jaekman, of Toronto University, who was chairman of the commission appointed by the Ontario Government to investigate rural credits. In a series of addresses before the Canadian Society of Technical Agrhfultwrists at their convention in dune he defined the three types as the "short-term," the "intermediate" and the "long-term" or mortgage l credit. To each of them heassigned definite uses. The short-term credit, he states, is needed over z lie period of the productive year. It is required for the purchase of improved seed, for hiring additional labor at critical times, to purchase •feeders and stockers or for buying feed! for dairy cows, or fattening stock, etc. If available to the good: farmer he could often turn 'his winter mouths to better account and by its' use avoid selling, his products at seasons; of the yew when there is a glut on the market. Tutormediate credit, according to Professor Jaekman, is credit ranging from; two to five years. This is necessary for such purposes as draining land, putting m home and farm conveniences (.such as c water and. lighting: system, better machinery or silos, and investing in pure bred stock, etc). Things that would not pay for themselves l with a year, yet for which the farmer does not want to put a. mortgage' on his place with the extra expense* required in securing the mortgagel. The long-term or mortgage credit. Prof. Jaekman suggests should: be made available to the farmer for periods of five to thirty-five l years. Thu's credit is required to enable a farmer, especially a young man to buy land and pay for it out of the proceeds of the farm. It would enable the tenant farmer of ability to become an owner rather than a tenant with all' the community advantages which would accrue from ownership. A five year term is oraisionallv long enough, but a term thirty years •t more in length with the privilege of paying off the whole amount or any extra portion after five years would be more acceptable. All credit. Professor Jaekman urges, however, should be based 1 on productive enterprise. Its use is only Valuable when employed in order to enable the farmer to apply his own Tabor and capital to better advantage on the farm. If to be used for any other purpose the farmer would be better off without it.

FROTHY CREAM

11l reply to a corresbondent, an English expert explains that there are several causes for cream becoming frothy when churned instead of turning to butter in the- usual way. Failure to get 'the' cream sufficiently ripe or acid is frequently the use of difficult churning .especially during cold weather. Milk often contains germs which produce tins and when not obtained"'under the best conditions of cleanliness is badly contaminated with this type of organism. In the ripening of cream the germs that bring about the. aciifieation overcome the obnoxious organism present, except in the case of very dirty milk. Cream is considered ripe, for churning when it contains from 0.5 to 0.6 per cent, of acidity. The best temperature at which to .ripen cream in cold weather is 6$ degrees F. Cream which is kept at too low a temperature fails to ripen as the acidifying organisms are then not active, and if kept too warm the gas producing organisms often take charge of the cream, and cause it to become frothy: Churning at too low a temperature results in cream becoming frothy. During cold weather a churning temperature of 62 degrees to 64 degrees F. is often necessary, and the cream should be regulated to this a couple of hours before churned as a moans of enabling the fat globules to become Avarmed'throughout. When the cream is too thin or too thick it assumes a. viscid state, and adheres to the churn. Another cause of frothy cream hj found when most of the cows in the herd are towards the end of the lactation period. The milk is then richer than usual, but the fat globules are very small in size, and the cream is not in a nicely churnable state, in this case the addition of a suitable quantity of milk from newly-calved cows is the remedy. When the churning is-going on satisfactorily the cream is heard to drop at each half-revolu-tion of the churn,. If the cream becomes sleepy and fails to drop, it, should ,l)e regulated to the correct temperature and consistence by the addition of water.