LIME FOR THE DAIRY.

Gisborne Times, Volume XXV, Issue 2221, 26 October 1907, Page 2 (Supplement)

LIME FOR THE DAIRY.

The use of lime in butter and cheese factories is becoming more general in Europe and America. In a bulletin issued by tho dairy branch of the Washington Bureau of Agriculture mention is made of tho fact that in. all Danish creameries barrels containing lime water occupy a prominent position. I.t is mainly owing to the untiring efforts of Professor Boggild, the well-known Danish dairy scientist, that this excellent cleaning and purifying agent has been so largely adopted, not only by the creameries themselves, but by the creamery suppliers. The creameries which years ago practised the steaming of all churns and other dairy utensils regularly, in order to keep them sweet and pure, now simply scrub them ill. hot water, rand while the surface is still warm apply, with a brush, a generous coating of thick lime wash, which is partly absorbed by the pores of the wood, purifying and making it bright and ! firm. The surplus lime is afterj wards washed off. lii fact it appears I that lime takes the place of washing soda, being far superior for cleaning purposes, and a great deal cheaper as well. Lime removes grease and 1 sour smells from floors and utensils,

makes tinware brgliter, and the grain of wood firm, bright, and close. Tho by-laws of some creamery associations strongly recommend suppliers to use lime instead of soda for cleaning their milk vessels, as well ns for whitewashing stables, imilkhouses, etc. The formula for preparing linno water in which utensils may bo immersed is thus given in Hoar’s “Dairyman”:—“'llia solubility of lime at ordinary temperatures is 1 part in 700 parts of water. Such a solution would bo termed saturated lime water. Translated into pounds and gallons, this means ono pound of liino is sufficient to saturate 70 gallons of water. However, owing to impurities, in commercial lime, i,t is well to use moro than is called for in this statement. If good freshlyburnt quicklime can bo obtained, 21b. to 31b. to 5 gallons (501 b.) would be ample, and the resulting lime water would bo thoroughly saturated. The method of preparation is simply to slake tho lime with a small quantity of water and then stir tlio milk of lime so formed into five gallons of water?” CHICKEN DANGERS AND THEIR REMEDIES. (By C. 13. Taylor in the “Feathered AVorld.”) I would impress on poultry fan-, jiers -the necessity of having all the eggs for hatching from healthy stock. Hundreds of chickens die from no other cause than hereditary weak ness-. It can easily bo seen after the chicks get well on tlieiT legs if they arc bred from weakly stock. Of course, there are sometimes otheroasgns, such as severe weather and very' early-hatched chickens, which aro usually weak owing to tlio wea--, their. If eggs are purchased, let them bo from a reliable breeder.

There aro five things we must point out which seem to cause all the ailments in the young chicks —those •>rtdarnp, impure water, improper fc-e' ! - :.ng, neglect and filth. Cleanliness above all is the most important, so see that tho chicks are not infested with lice, and keep all coops an 1 breeders scrupulously clean, whitewashing well and often. Remove all brooders and coops every day, sail keep all food and water trougns clean. Damp is another source of disease. Never let the chicks out in wet weather, exposed to the rain. Proper feeding is, important—-not only sufficient, but the right kind of food —and never allow it to become sour, or diarrhoea and other ailments will ho prevalent. Water should be kept pure and fresh, and not exposed :to the full rays of the sun.

Vermin. —Afore die from this source than any other; for chicks can never thrive if infested with vonr.-in. If any chicks .pine away, exam lie them, and probably they will be found .infested with lice, and the bodyin an emaciated state, the skin in several parts having a rod, unhealthy colour. Treat with insect powder when they are found in tins shite. Relief can be given by rubbing a little sulphur ointiqent on the chick’s head and under the wings; aiso dust the hen with insect powder, and probably -next, day the vermin will have disappeared. Ono application is sufficient if .properly done, Lut if necessary it may be repeated. Diarrhoea. —Dirty water, stale food and irregular feeding are the main .causes of diarrhoea. Feed the chicks from the commencement with crumbly food, and never allow it. to bo in a sloppy state. Boiled rice till it swells only, and given, say-, three times a week, is a grand preventive. If .the diarrhoea, is bad, sprinkle a little .powdered chalk over the rice. Examine tho vents of the -chicks, as they often get clogged up, in which case they should be batlied with warm water and the excrement removed.

Catarrh. —This appears with a discharge from tho nostrils, with loss of appetite and great thirst. The chick (mopes about, with its wings dropped. Three drops of tincture of aconite to a pint of water is" often a cure, if given as a drink. Keep all iho coops and houses free from draughts, and the chicks out of tho wet.

Cramp.—Damp floors aro nearly always the cause of cramp; the toes contract and the legs become stiff. Bathing three times a day, five minutes each time, :in warm water, and well rubbing, will nearly lalways cure. Gapes.—This as caused iby smiel red worms in. the windpipe. There are many opinions as -to what produces them, but tainted ground is no doubt the cause, as this disease will often disappear when the birds are removed to fresh ground. A good plan is to dislodge the worms with two horsehairs knotted at the end, then twisted round down into the windpipe, and when withdrawn the knot will have extracted some of the worms. Repeat this till they aro all removed; also add camphor to the drinking water, and' remove to fresh ground. Teg weakness is very common in Game and Asiatic breeds, land is often owing to really too rapid growtll. Give nourishing food and extra meat, and keep warm. Pneumonia. —This is often caused by exposure land wet, and by too much coddling, such as chicks being kept in an artificial rearer, the atmosphere of which as a rule is very close, and then .let out suddenly into cold air. Ret the chicks have plenty of fresh air from .the first. The symptoms are a cough with labored breathing, the neck outstretched at every inspiration, and the plumage standing out from the body. Keep the bird in a moist, warm atmosphere, and give two drops of aconite and seven grains of nitrate of potash in two tablespioonfuls of water.

Roup.—This disease is a -ieartully contagious one, and often a whole (lock of fowls suffer. The bird should ho removed at once. In early stages great relief comes with holding the bird’s head over some steam impregnated with carbolic acid. Cleanse tiie nostrils with Condy’s Pin id. If the growths in the mouth are large, cut them off with a quill, and touch the raw part with a small, fine brush dipped in a weak solution of n.itiate of silver. There arc'many remedies advertised which the writer has tried, and which have effected a cure. I advise all poultry-keepers to kill all birds affected badly with roup —such as utility stock —but with exhibition birds it is a different matter.

In conclusion, do not pamper the chicks from the first, for they can bear cold if well cared for and kept out of the wet. Peed regularly and often with good wholesome food, and never leave food lying about. Supply fresh water at least twice a day. If the above rules are kept, I fell sure that you will keep the chicks healthy and free from any dangers of the diseases I hare named.