BOWLING

Ellesmere Guardian, Volume LX, Issue 17, 3 March 1939, Page 5

BOWLING

ELLESMERE CHAMPIONSHIPS

FIRST DAY'S PLAY TOMORROW

. Tomorrow, and next Saturday, winners of club championship honours in the three bowling clubs in Ellesmere will strive for the Ellesmere championships on the Leeston green. The play tomorrow will be mainly for rinks, the first match to commence at 1.30 p.m. The rinks will be as follows:— Dunsandel: Johnstoii, Skinner, Boag, Brown, H.A. (sk.) Leeston: Shave, Sewell, Creagh, Gwatkin (sk.). Southbridge: N. Neale, E. A. Inwood, T. H. Bennett, G. M. Doyle (sk.). Other club representatives are:— Dunsandel—Pairs: Tyler and Skinner; singles: F. Chamberlain. Southbridge—Pairs: L. Ebert and W. Eggelton; singles: G. M. Doyle. Leeston representatives for pairs and singles have not yet been found. The concluding games will be played on Saturday, March 11. the necessary consolidation. The green crop and potatoes were placed in alternate layers. When complete the sloping ends or ramps were cut away and the material thrown on the top. The following day a layer of about six inches of soil was placed evenly over the top, and a few days later the sides were also covered with soil. A further layer of 3in. soil was also placed on the top. Very little wastage was found when the silo was opened. The grass silage was sweet and pleasant to the smell. Where the heat had been greatest the tubers were partly cooked and quite sweet. Where there had been less heat the tubers were white in the flesh and slightly tough. There was practically no exudation of liquid from the silo. The silage was still in condition last month (November). (2) Potatoes Steamed and Pitted The pit should be prepared on a convenient piece of dry ground near to the feeding-pens. If water is likely to be troublesome, means should be taken to get rid of it. The pit should be made about 6ft. to 7ft. wide, and about 2ft. 3in~ to 2ft: 6in. deep. The sides should slope slightly inwards. The potatoes should be cooked in a steamer or copper and then transferred to the pit, into which they should be tightly packed. They should be well raised into a ridge in the. middle. The sides and top of the ridge should then be covered with straw, oh which should be placed about a foot of soil. Potatoes made into silage in this way may be fed to pigs without any further preparation. Silage made by this method in May, 1930, was still in good condition last month (November), when it was being fed to pigs. Partly blighted potatoes which could not be otherwise eri3iled may be preserved for stock-feeding if made into silage by this method. Observation trials Have shown that pigs readily consume this silage, and that thus fed they do as well as pigs fed on standard balanced rations containing freshly-steamed potatoes. The silage is used in the ration in the same proportions as freshly-cooked potatoes. (3) Potatoes Sliced Raw and Mixed with Maize-meal The steaming of potatoes adds somewhat to the cost of feeding, and for cattle it is neither necessary nor desirable. In this method steaming is dispensed with. The potatoes are sliced in a root pulper, and are placed in a pit similar to that described under method 2. At the same time, a small 'quantity of fermented maizemeal is mixed with the potatoes. The maizemeal should be prepared two Says previously. It should be thoroughly saturated but not made sloppy, and should be allowed t;o' become sour before being mixed with the potatoes. About 5 per esfent. by weight of soaked maize-meal is required, or approximately lcwt per ton. Maize-meal will increase in weight by about 75 per cent, when soaked. The pit should be finished off in the same manner as already described. Silage thus made was readily consumed by both cattle and pigs.