BOYS AND GIRLS’ CLUBS

Hawera Star, Volume LII, 19 November 1932, Page 7

BOYS AND GIRLS’ CLUBS

HINTS FOR COMPETITORS

HOME SCIENCE SECTION

JUDGING THE 1 CALVES

(Contributed by the South Taranaki Agricultural Clubs’ Association.)

The' judging ot the entries, tor t-ho 1932 competitions m calf-rearing have been commenced and it is already apparent from the quality ql the animals that have been paraded before the judges that there will be some very close competition, especially at, the group and championship judging. Since the competition started twelve years ago every year has seen an improvement in both the quality and the dairy condition of the animals, that havebeen reared, with the result that the standard is now very high and none but the very best have a chance of gaining a place on the prize list. But probably the most pleasing result of the competitions has been the gradual improvement that has been made ;u the handling of the calves by the children. Nothing helps to create a better impression with the judge than to see a calf that walks round smartly when led by the owner and one that stands well when brought into line.

Two weeks ago some useful suggestions. were given on the subject of preparation for judging and while it is apparent that most of the children are giving a great deal of attention to this matter there are others 'who would he well advised to read those notes again and put the advice inter practice. There are a feu* calves whose appearance would be considerably improved if the brush was used more frequently. It is not sufficient to use the brush for the first time or the judging day; ■brushing, to give really good results should be carried out every day for at least two weeks. Clive particular attention to' the switch of the tail, using a comb as well, as a. brush. Washing the calf is also well worth while as it gives an improved appearance.

While most of the calves so far seen by the. judges have led very well there arc always a few that could be improved in this direction. Don’t be satisfied unless you have a. halter for your calf. If you cannot get a proper one then get someone to make one for you from a piece of rope. It is very difficult to control a calf properly with a rope tied round its neck. Other points to- watch are that you lead the calf on the near or left side and that you at no time, when either ieading the calf oi- standing beside it, put your hand on its back or lean on it. This, will at once make the calf hollow its back and spoil its appearance.

YEARLINGS AND TWO-YEA I?-OLDS The juclgos at all times like to see the calves' from previous years brought back to the school for further judging on dairy type. Much can be learnt from this as it does not follow that the call' that has the best type will be the winner when the animals are a year or more old. It is always interesting to follow up the calf-judging in this way and find how the various animals develop as they get older. Some will improve' and others will go back so that every year we find cases where children who have continued to look after their animals alter the first judging are rewarded by winning prizes with them as yearlings or two-year-olds. At some of the schools even older animals have been brought along and five-vear-olds have been judged at some centres.

this year, for the first time, a special class will be competed for at the championship judging at Eltham for two-year-olds m milk. A medal has been offered as a prize, but. this will not be awarded unless there are five competitors. All those who are consider mg entering should send in their names, to the secretary before DecemI * n tiie meantime attention /should be given to the handling of these animals in. preparation for showing.

l'or those schools for which Ohangai ns the group centre a special medal has been offered for the best yearling and tins class will be judged on the uiiy or the group judging. hAWKM A SHOW. 1 his year there was a record ontr-* tor the Boys and Girls’ Call-Rearing classes at the IJawern Show. It is very pleasing to see so many taking along their calves, yearling and two-ear-olds tor these coinpeticions. Jn some of the classes the judge was set a very difficult task, especially in the teams class, where there were lo entries this year. Great interest was shown by the adults as well as by the children and the Ararata team 'is to be congratulated on its win. With the first- prize- goes the New Zealand Coop. Marketing Association’s Cup. in the Jersey class there was a great entry of 20 animals and here again Ararata scored well. ft was also interesting to see that the majority of the entries in the open grade and crossbred classes were Bom members of the Agricultural Clubs and they were successtul in winning uiosL of the prizes m these classes. Nora Parker, by her third "in in the Dairy jHeiler class has won the Vickcridge Cup outright, a success she thoroughly deserves as she has been a keen member of the clubs i’oi five or six years and has competed regularly at both the Hawera and Stratford shows. PLOTS. All plot competitors should give attention to the following points:0.) Hoe between the rows as soon as the young plants can be seen. (2) Transplant into gaps while the plants are stiii small, about Tin. high. (Use a trowel for this job and do the work on a dull day.) (3) See to the fence round y-our plot. (4> Put your instruction sheet away carefully, as you will need to refer to this again from time to time. (5) If you have not already done so, start a small note bonk with records o-f all the work done in the plot, date:, and observations. (6) Re-sow your crop if tlm is necessary. HOME SCIENCE SECTION In last week’s notes particulars "ere given of a- good method of curin ' theepskills, and it is, hoped that all

, those who are able to' get a skin will I do their best to cure it well and eomj pete in the competition. Another new c lass this year is for home-made canI died peel, recipes for which are given I below. You do not have to use these recipes, but are free to use any other you choose to, but your exhibit must be accompanied by a short account ot the method used. Lemon and orange peels are usually thrown away but the housewife will save many shillings it she turns them into candied peel by either of these methods. MAKING CANDIED 1 TELL Method 1: Clean the lemon or orange skins thoroughlN and soak in salt vatcr for a lew days. 'I he salt water is made with three loaspoonsrul ol salt m 1 quart of water. Then put the peels in fresh water and simmer until they are tender. Boil lib of sugar m a large cup of water lor a few minutes. Drain tiie peels, place them in a basin and pour this syrup over them, leav- ! ing them covered with the syrup lor ja Week. Then Lottie the peel and ' cover it with syrup, which may he thickened by adding more sugar and boiling again. Method IL.: Clean the peels thoroughly and then soak them in salt water for 10 to 12 days, keeping them in a dark cupboard during this time. The salt water is made with three teaspoonsful of salt in 1 quart of water. Strain the salt water off and leave the peels under a running tap overnight. Drain them and then bed them in fresh water until they are tender. Make a syrup with lib of, sugar and 1 cup of water, boiling this for a few minutes. Then boil the peels in this syrup for two or three minutes and then leave in the syrup overnight. Drain peels and repeat this process three times. Then put the peels on a plate, leaving a little syrup in each one. Allow to dry in a warm place and then store them in a covered jar, JAM-MAKING. There are classes this year for both gooseberry and rhubarb jams and recipes are given for these. As with the other classes you may use any other recipe you desire to but the recipe must be written and attached to the exhibit. . Gooseberry jam!—Choose half ripe gooseberries and allow lib ot sugar and half a pint of water for each pound of fruit. Boil the sugar and the water together antU skim carer ally. Add tbe gooseberries and boil briskly until a little will jelly on a plate. Gooseberry jam can be improved by adding the juice of another fruit, suen as pineapple or red currant juice, when j these are obtainable. Use a good proportion of water with gooseberries as this gives the jam a line red colour and prevents it from setting too stiffly. ,111 Wipe the jars caretully and label them ncatlv with the name and date of making' and remember to attach the recipe that you have used. Rhubarb Jam. —This can be made m the same way as the gooseberry jam, but the rhubarb must be cut up. Do not peel it. Chopped figs or preserved linger or the grated rind and juice of an orange will improve the flavour. (Questions addressed to Boys ami Girls’ Clubs, care of the Editor, will be answered in this column.)