FARM and DAIRY

Hawera Star, Volume XLVIII, 29 November 1924, Page 11

FARM and DAIRY

NOTES BY TI-IE WAY. ■ Throughout the Dominion pasture conditions' are unusually favourable, all districts reported to" be full of fee'd,' and the weather conditions in the spring very good. This all points to a very liberal yield of butter-fat and stock all in good heart. A gentleman intimately associated with produce markets considers that unless a dry summer was experienced or some unfoi seen factor intervened, there should be a record dairy production with correspondingly increased returns for the producers. Wool prices were up to record figures and the .clip should be rather better than that of-last season. Allowing for increased production and enehancecl values the Dominion’-s exports this season should reach £60,000,0CX? compared with a.bopt £48,446.000 for the year ended June 30 last. This however, is likely, he considers, to rather accentuate the difficulties connected with the exchange problem. When a mob of bullocks were being driven along Mawhera Quay recently one of the animals broke away and jumped over the bank into the river. Efforts to head it off were fruitless, and the last seen, of the- animal was when it crossed the bar swimming out to sea. This recalls an incident connected with the Dominion Main Body when transshipping horses at Port Said. The late Major Neale, one of the best vets, the army had, was in charge.

A PRODUCTIVE FRIESIAN. 832.591 b. OF BUTTERFAT IN 365 DAYS. The secretary of the New Zealand Fresian Association reports that another cow of the Friesian breed has produced over 8001 b. of butter-fat in one year. This is; Messrs. C. W. Baldwin and Son’s Lady Zozo Aleartra Van Raeelands, of Lepperton, Taranaki. The cow is bred from producers and her record demonstrates the value of good proven ancestry. She is sired by King Aleartra Rozine Fayne (halfbrother to the Dominion champion milk and butter-fat cow, Aleartra Clothilde Pietje, who gave 31,312,51 b. of milk and 11451 b of butter-fat), and is out of Zozo 2, of Ashlyn, who has just completed a record of 13,322.41 b. of milk, and 555.441 b. of butter-fat, and is again on test and has given 97.511 b. butter-fat in her first complete month. On both isdes of her pedigree, Lady Zozo Aleartra Van Raeelands traces back to one of the greatest foundation sires ever brought Into th e Dominion, viz., Sir De Kol Inka Pietertje. LUCERNE. KING OF FODDERS. _ Recent years have seen much attention given to lucerne, which has won the proud title of “king of fodders.” Hqw long lucerne has been in cultivation is not known, but there are records to show that it was introduced from Persia into Greece twenty-five centuries ago and into Rome from Greece in 146 8.C., and into Europe about . seven centuries A.D. Though the plant has been known in England about three hundred years it was not mentioned until about twenty years ago. Even to this day mention of lucerne 7 is not common by English writers. In America it was different. There it has been known and made use of for longer than in England, but even so it is many years before its value was fully recognised and made use of.

In New Zealand, lucerne has met with .strong opposition, as in other countries, partly because of the conservatism of farmers and partly because the culture and value of the plant was so little understood. Even vet there are some who refuse to grow lucerne, hut around Christchurch there are others who swear by the plant, and who have some of the best stands in the Dominion. Others again have very poor stands, the plants being very hard and woody and lacking the succ T ulent growth which is a sign of good culture; In most cases where the stands are poor the seed has been sown broadcast. This means hand cleaning, which is not so successful as when the stand is in drills and where one can get a machine between the row’s. Lucerne was called medica by the doubtless because it came from Media. The Arabs called it Alfalfa and the Arabic name is mostly used in America. Columella, nearly tw’enty centuries ago, said that the herb Medica Qativa (lucerne) would cut more, often, and if properly cultivated that it w'ill last for centuries. Lucerne is legume and consequently has the valuable property of being able to draw nitrogen from the air like the other legumes, peas, clovers, etc. The plant is hardy" and will do. well on a variety of soils, especially very dry and sweet soils, but it does not succeed in wet and poorly drained parts or on our land. The roots of the plant like those of grape vines spread wdde and deep. Lucerne needs lime .in the soil. Where that is lacking sprinkle burnt lime over tile land at the rate of one ton of burnt lime to the acre. The land should be clean and fine and rolled jhst like an onion bed. The lime should be applied about two months before sowing. The first cutting may happen any time betw’een eleven and fourteen w r eeks and the others at short intervals. Do not cut too,close and do not cut seedling until new growth appears at the crow’ii, and so on. The novice should get an expert to show’ him .what should be done.

The advantages of lucerne are: (1) That is equal to any green crop in nutrition and better than most; (2) that it is the largest cropper and longest liver of all fodders, hence as a ■whole, “the king.” / The folow'ing compisition of lucerne is taken from the Victorian “Journal of Agriculture” : Green Lucerne. Moisture 71.51 Protein 5.06 Oil 0.88 Fibre 7.03 Carbohydrates 12.47 Ash 3.05 Raito, 1 : 3.51. Lucerne Hay. Moisture 12.32 Protein ... 15.56 Oil 2.73 Fibre ... ... ... 21.64 Carbohydrates 38.38 Ash ... 9.37 Ratio, 1 : 2.88 CO-OPERATIVE TRADING. Speaking to Rotarians at Hamilton last week Professor Russell. Dean of the College of Agriculture at "Wisconsin, U.5.A.., said inter alia that he had ’-isited the country, for the purpose of learning about its method of handling dairy products by companies owmed

and controlled by the suppliers, for New Zealand, in his opinion, was far ahea« of any other country in co-operation. The trip through the country had beer a round of pleasure. Where there was land behind a- town producing as local rand did there was no wonder tna u Hamilton was prosperous. Every time they won wealth .from the soil it brought wealth into all their hands; as business men they were dependent on the farmers to no small degree. In his country they had undeveloped tracts .of land and saw they had a similar problem here, and that the business men realised the necessity of agricultural development. In the back country of America land was being brought in, communities had been established, and woodlands transformed into districts exporting dairy produceIn Wisconsin they were greatly interested in agriculture on account of its dominance in the State. The closer the co-operation between industrv and agriculture the better, and the" more the farmer cotfld get out of the products of his work the more staisfied he would be. They had experienced a slump in Wisconsin similar to what They nad had here, and were now looking forward optimistically. The speak er concluded bv urging that agriculture must be conducted on scientific lines; practice could go far, but scinehce with practice would go further. (Applause.) DAIRY produce. Speaking at the opening of the Stratford Show, Mr. R, Masters quoted some interesting figures concerning dairy produce., Inter alia he .said: “Tho competition which took place between individuals, and the rivalry which existed between the differentbreeds played a big part in the steady growth of New Zealand's exports, he continued. He had heard it -stated that the Dominion's exports for the current season would exceed £60,000,000. This was a very fine figure’ the more noteworthy as last year the record had only reached £51,000,000. Such an advance reflected great credit upon the primary producers, for it had to be remembered that 95 per cent, ol the wealth of the country came from that source. Shows such as the one they were attending that day played a great part in assisting to increase the .Dominion’s production. Twenty-two- years ago- New Zealand exported £1,318,000 worth of. butter, but last year this figure had grown to £10,688,000. In cheese the figures were even more remarkable, for only £194,000 worth of that .commodity was exported twenty-three years ago-, while 46, 1 90,000 worth was shipped from our shores last year. In view of the heavy national and local indebtedness, and the heavy burden of rates, general, special and hospital, increased production was absolutely necessary if sound finances- were to be maintained. Unless increased production was possible it would be a serious thin." for the community.- In this connection it was gratifying to note that widespread interest taken in A. and P. shows, they were in some measure responsible ror the steady growth in exports,” He also made a suggestion that an effort should be made to- have the Royal Show a yehr or two hence at Stratford.

DAIRY RESEARCH WORK. DANISH SYSTEM OF EDUCATION. THOROUGH AND EFFICIENT. Oim of the most important and valuable aids to the dairy industry in Denmark is the great attention given to research work and tile facilities offered to the young men to take up, on the one hand, that required for the expert m chemistry or bacteriological science or on the other for the factory manager, who will thus be equipped efficiently for his. work and -the difficulties that confront him. In conversation w’ith' a Star representative, Mr. S. Sorenson, Agricultural Adviser to the Danish Government, sketched the details generally of the system of education in the scientific manufacture of butter and cheese, and also of advanced research work. Mr. Sorenson said the system was twofold. At one institution, the Royal Agricultural College of Copenhagen, young men of outstanding ability could be prepared for the best positions under departmental, control to become experts and take other impoitant positions. At the other institutions, the dairy schools, young men qualified to take positions as managers of factories.

Mr. Sorenson stated that a youth on leaving school w’ould learn the practical part of the business by working in a factoiy for a period of three or four vesjrs. He would then attend one of the Dairy Schools and take the eight months’ theoretical course, and he w’ould graduate from there and be in a position to take a manager’s or first assistant’s position in a factory. Mr. Sorenson stated that no factory manager Avould be considered competent who had not qualified by completing the course at the Dairy ‘School. The schools took about 50 ‘ students, and dealt w’ith the theoretical why and W’hercfore of the cheese and butter manufacturing processes, and the training aimed at fitting the students to manufacture tiie uniform high quality which has enabled Denmark to hold pride of place on the English butter market. They go into residence during that eight months, the c mrse costing them about £5 a month and half of this being found by the Government. With this assistance it is not an expensive matter for the young man to go through the course necessary before he is entitled to become a manager. It is quite evident from Mr. Sorenson’s remarks that the Department in Denmark believe in managers having qualifications to enable them to deal with any ordinary troubles that may confront them in the ordinary routine of their work without having to call the aid of the specialist. Students w’ho showed outstanding .ability might go from the dairy school to one of the agricultural colleges and take the scientific course, dealing with the bacteriology of milk and laboratory work generally. After having had the practical experience they went through the three-vear course, in which they could take any branch of science such as dairying, agricultural, horticultural, or veterinary. He stated that four graduates were turned out in 1923, and about the same number were expected this year. He added that it was possible too many were qualifying, but no doubt there was scope for them, and probably other dairying countries would from time to time require such qualified men. In regard to laboratory work, Mr. Sorenson stated that a laboratory had recently been set up under practical conditions. . There was a factory with 200 suppliers attached to the laboratory, and all experiments and research

work was iu consequence carried out under actual farming and factory conditions. This laboratory made starters for Butter manufacture, all kinds of tests in the various stages of manufacture, and in addition tried new machinery and dairy appliances. The setting up of this laboratory under practical conditions is considered to be a distinct advance. In addition there are five laboratories in various districts doing routine work in connection with the factories. The system altogether is very thorough ( and caters for both types of men. There is little doubt that the industry benefits very much ibv the institution of the system. New Zealand might well follow such a good lead.

Mr Sorenson spoke of the co-opera-tive movement generally. The difference between the co-operative system iu Denmark an,d in New Zealand was apparent when Mr Sorenson explained that the Danish farmers pledged themselves to support their factory for ten years. In New Zealand many farmers wanted the benefits of co-operation in the manufacture and marketing of their produce, but they were disinclined'to pledge their support. Without this co-operative effort cannot expect to succeed.

FIELD NOTES FOR DECEMBER. (By J. W. Deem, Instructor in Agriculture, Department of Agriculture.) Root crops will. now be making good growth. Mangolds, carrots and the ridged crops should be weeded and thinned out as early as possible, so as to let the plants get well established before the hot, dry weather sets in. Mangolds are.best thinned to 12 or 14 inches and carrots to 6 inches apart in the rows. The land between the drills should have frequent cultivation so as to destroy weeds, retain moisture and encourage root development. The cultivation for mangolds should be deep, and the soil should be drawn aw r ay from the roots instead of moulding up as is done with potatoes. In most proprietary manures a little nitrogenous manure has been added to the mixture, and this _is generally' sufficient, but should the plants look pale and weak after thinning a top-dressing of nitrate of soda, lcwt per acre, would be useful. Further sowings of soft turnips for cow feeding and lamb fattening should be made during this month. Hardy or Imperial Green Globe are best for cows, and they are also first class for lamb fattening. For later feeding for hoggets and • to take the place of swedes Green Top Aberdeen, or Green Top Scotch as they are frequently called, are very suitable. Sowing should be done at the rate of lOoz per acre, manuring with basic super or mixtures of half super and half Ephos or Island phosphates or proprietary turnip manures, at the rate of 3cwt per acre. In localities where swedes can still be grown they should be sown during December. As a rule from the middle of the month onwards is the best time, and the later the sowing, provided there is sufficient moisture to insure a good strike, the less they are liable to dryrot and clubroot. From 8 to lOoz of seed is ample. Thick sowings mean small bulbs with big necks, and thick crops seem more liable to dry rot attack. The .manuring should be about 3cwt per acre. Basic siiper or mixtures of half super and half either Ephos, basic slag, Nauru or boneineal or a good proprietary turnip manure will give good l’esults. All the varieties on the market seem to be liable to dryrot and clubroot. Grandmaster, Magnum Bonum, Up-to-date, Masterpiece and Elephant are among the best. In districts where swedes have been a failure for the last two or three years farmers should rely more on turnips, Guerande carrot, Chou Moellier and ensilage for winter feed. The sowing of millet and maize may be continued; quantities of seed and manures were dealt with last month. Hay and Ensilage Crops. Crops that were shut up early should be ready for cutting from December 1 onwards, and to get the best of these \ crops it is very important; that they should be cut at their best. For grasses this is when the predominant varieties are in bloom, and for cereals when the straw is still green and the grain is just getting into the dough stages. Another important factor is that the earlier the grass for hay or ensilage can be removed the better the aftermath.

The weather in the North Island is very tricky for haymaking, particularly in December, and farmers would he well advised to give more attention to ensilage. It is safer, better feeding, and does away with' a great deal of the worry attached to haymaking in a wet season, and as broken weather does not stop silage making the material can be put at its best. Further, quite a lot of rough grass that would) make very poor hay will make fair ensilage. All the same, it should be clearly understood that the better the material the better the hay or ensilage. Silage has the further advantage that it is practically free from fire, will keep* for years, and is equally good for autumn, winter or spring feeding. Tests show that cob’s fed on good ensilage will produce nearly as much butter-fat as when fed on first-class green fodders and roots. Methods of "Saving. l There are three different methods of making ensilage: The pit, the stack, and the silo.

The silo has many advantages, especially if it can be erected in a central position so as to minimise the carting of green material. It should be fitted with a cutter and blower or elevator for economy in filling. It is better to have two medium-sized silos rather than one large one. This enables the farmer to be filling one while the other is being used. This is a great advantage where silage is being used for summer feeding and when small quantities of material are available from time to time. Where‘possible in erecting silos a site should be chosen where a fair depth of the silo may be let into a bank. This secures economy in erecting and subsequent hoisting of material. Where suitable banks are to be had in handy positions the pit is a very fine way of making ensilage, and frequently a nit can be provided in each field "or one can be made where it will suit two or three paddocks. In choosing the site for a pit care should be taken to see that it can be conveniently filled from above and that a good road can be got from the front of the pit for cartmg out the material. A round pit is much better than a square one, as it is difficult to fill the corners satisfactorily in the latter so as to exclude the air, and there is generally considerable loss from this cause. The Weills should have a slight batter, 1 in 15 being about right. Ihe opening to a round pit should, if possible, be iust wide enough to allow a dray to back in, and where the pit is to be permanent the corners of the opening should he cemented so as to' carry timber to close the opening as the pit is being filled. In the case of a temporary nit a good stout post may he placed 'at these corners, and timber for closing the opening should lie not less than twoinch stuff. In filling a pit great care should be taken to see that it is evenly

filled and that the sides are well tramped, so that there is no possible chance of the material leaving the Walls and admitting air. t The : same precautions are necessary in filling the pit as in building the stack to see that the temperature is properly controlled. The following table gives the approximate holding capacitv of round, pits or eiloe : ' VriV.'20 x 10—30 tons 20 x 14— 60 tons 20 x 12 —45 tons 30 x 12—- 75 tons 24 x 12—55 tons 30 x 14—100 tons The stack on the average farm will be 'the system followed by the majority of- farmers for a long time, and it has a 'great deal to recommend it in that the stadc may be built in the field where the material is grown. This means a great saving of haulage. In building an ensilage, stack it is very that the farmer should have a lair idea of the quantity of the material he has- to put in and the size of . the stack required. The following figures may be useful. A good average meadow hay crop will provide about 7 tons of green material; a fair crop of lucerne or temporary pasture 7 to 9 tons, good crops up to 10 or 12 tons; special crops of cereals or tares or peas about 10 tons, extra good giving as high a 6 12 to .14 tons- per acre; millet 12 to 18 tons and maize about 30 tons, extra good crops. running up as high as 50 tons of green material per acre. About 20 tons is the minimum amount of material which should be put into an ensilage stack. The approximate sizes of stacks are: 20 to 40 tons ...... 14 x 14\ : 50 to 70 tons ..;... 16 x 18 80 ,to 100 tons ...... 20 x 24

'The best' time to ‘cut has already been dealt with, but it may again be repeated, that the material should go in at its best and while it retains sufficient , sap *to bring about the necessary fermentation or cooking. Occasional showers during the building of a stack are usually an advantage and, necessary- if the material has been allowed to become over-ripe, Having got everything _ready for a start, cut sufficient ipaterial and build the stack up to eight or nine feet the first day. tfsually the material should he cut and put straight into the stack, with the exception of lucerne crops containing a lot of very succulent material like sow thistles. In such cases it may be allowed to wilt for a few hours before , stacking. The stack having been built up to eight or nine feet should he allowed to stand for one or more days until it has settled down properly and the temperature in the! centre of the stack is between 120 and 130 degrees, the best ensilage being made between 120 and 140 degrees. The temperature haying risen to the proper point stacking may he continued from day to day, but if it is noticed that the stack is • not settling or that the temperature is ‘ ’too; low give it a spell again for a day or two. The practice is this : If the temperature is getting too high add more material; if too low refrain from adding material ' until >it has reached the desired-point. Experienced ensilage makers can tell from. the feel and appearance of ,+he stack if the temperature is right, but beginners will find' it' a great help if they use a. thermometer. All that is necessary is a piece of piping f-irich or 1-inch Tour to six feet long. Into one end of this a pointed stick should be placed and driven into the stack. The t, thermometer should then he attached to . a piece of string and lowered down the pipe. An ordinary milk thermometer would, be satisfactory. The thermometer may be pulled up from time to time as required to ascertain the temperature ; when- ready, to start building again remove - the pipe and thermometer, placing it in position at the end of the day’s work. When building the stack take great care to see that the outside walls and corners are kept firm, bv trainpiriw.*he centre should be kept full, but not hearted up like a hay stack, the idea being to keep the surface of the stack as near level as possible during building. with the walls hard and firm to - exclude air. When finishing the stack should be hearted up so that when the earth is applied the centre will be a’ little higher than the walls. During the process of building the stack should be frequently pulled hard and the material thrown into the centre, If while the stack is being built the wind is constant from one direction it will have a tendency to drive the heat to the lea side of the stack and cause uneven heating and settling, with the result that the stack sometimes topples over. To guard against this a sheet or some sort should he hung on the windy side .while it is blowing. When the building of the stack' is finished it

must be weighted to cause even settling and control the temperature, and in most places earth is the most suitable .for this. If the stack is hot and settling quickly the earth should be put on at once, but if the settling is slow it is best to wait a day or two before applying the soil,, as by this time the height of the 6tack will be considerably , reduced and it will be seen if the settling is even. It is good practice to put a frame of some sort around the stack to hold the earth. This frame should go as near the edge as possible. The nearer the pressure can be got to the edge the less will he the wastage, of material. Sometimes a frame of sawn timber, two 6xl lengthways supported by 3 x 1 stays and braced lengthways and across with fencing wire is used, but the more common practice is to procure some poles, put .them along the sides and ends, tying across with wire and place earth inside these. Another useful method is to run a wire around the stack about two feet ’ from the edge, tying it with cross wires; then fill old manure bags or benzine, tins with soil and hang these to the wire to serve as a frame. Others again simply, put the earth on and trust to luck in getting it as near the edge as possible. The fault of this system is that the loss around the stack is greater. The soil I should be put oil 9 or 10 inches along the sides, running to 15 to 18 inches m the centre. The stack should be watched for a week or two to see that it- settles evenly, some- of the earth being removed: from place to place or more added if found necessary. The stack may, be fed at any time, but it iiru s^an d a month or two. When ready to feed open only a-small area of the stack, so that at least six inches of the whole area opened will be removed . daily. Ensilage deteriorates rapidly when exposed to the air. Tn feeding, start with 2 or 31b per cow until they, get used to it, gradually increasing up to 30 or 401 b, which snouJtl be the maximum for ordinary purposes. . , - J

During the process of saving ensilage it is a good policy to add salt, as it improves the quality of the silage and is a good way of feeding salt to the stock. The poorer the material + ore sa t should added. Use 4 per to m of S reen material. Stock feedmg silage to which salt has been added will require plenty of good Wftt36r, ’