ON THE LAND.

Manawatu Standard, Volume 9115, Issue 9115, 11 January 1910, Page 7

ON THE LAND.

FREEHOLD SENTIMENT. ! Mr Balfour has written a preface to a pamphlet entitled "The Land for the People," by Sir Gilbert Parker, M.P. I In his memorandum Mr Balfour says: — "Multiply as you will your enactments for securing the fruits of an improvement to the man who makes it, you will never efface the distinction between possession and ownership. It is based on sentiment, not on finance; and no demonstrations of profit and loss will extract from the tenant of a county council or a public' department labour i which he would cheerfully expend upon I a holding which belonged to himself, and ' which he could leave to his children. 1 But more is required for the full success of the small farmer, even than the j 'magic of property.' It is that 'more' ! which is dealt with in your pamphlet; and it may be described in two words— 'credit' and co-operation.' "

GERMAN SMALL HOLDINGS. It was Bismark who decided that whatever other industry in Germany might suffer, the industry of agriculture should be prosperous. He foresaw that unless it were prosperous the rural popu--1 ition would decrease, and thus rob the nation of its most valuable asset—a s.urdy race from which to draw its s >ldie"rs and sailors. Having ensured the agricultural prosperity of the country, r.-i far as possible, he bent his efforts i iwards peasant proprietorship. There v.as no better way. he believed, of consolidating the people than by making iiiem owners of the land. What is the result In Germany to-day half of the land is owned bv several millions of people in holdings of 50 acres and under. Nine-tenths of the German agricultural workers own plots of land. In Great Britain half of the land is owned by between 5000 and 6000 proprietors, w : ho' hold 1000 acres or moro each. It is not surprising that, seeing that the success which has attended Bismark's land policy in Germany, there should be many persons who are keenly desirous that it should bo reproduced in Great Britain. Wc are getting over the foolish old idea that our own methods must of necessity be best. Those who travel notice many things that' are done much better abroad than they arc at Home. Foreigners come over here to study our methods, and to adopt the best of them.

THE WORLD'S FUTURE GRANARY. That Canada is likely to become the world's future granary has long been more or less generally accepted. It is not so well known, however, what strides have quite recently been made towards this desirable goal. A prominent banking authority has lately been looking into the matter. His investigations show that of the total additions to the aggregate under cultivation, about 1,250,000 acres will represent the increase in the wheat acreage alone. We may expect, therefore, a large addition this year to the Canadian wheat exports. Dealing with the enormous possibilities of Western Canada, the authority just referred to shows that of a total arable area of about 250,000,000 acres, at present only 4 per cent, is under crop, and he looks forward to the day when at least 20 per cent, of this huge aggregate will be brought under cultivation. He also considers that whilst Canada's exportable surplus has been little less than a third, with 20 per cent, of the total area in the three western provinces under cultivation, this might be fairly placed at 500,000,000 bushels. It almost looks as if the future of Canadian agriculture will rival, even if it does not excel, the agricultural developments of the United States.

FARMYARD MANURE. Farmyard manure is one of the most valuable fertilising agents at the disposal of the agriculturist. Not only is it rich in the three most essential requirements of plant life, namely, nitrogen, phosphoric acid, and potash, but by the peculiar nature of its composition the physical properties of the soil to which it 'is applied are considerably improved. The nature of the food given to farm animals, the quantity of litter broken down in the stables and cowsheds, and its treatment from the time of production to its application to the land, are three important factors bearing closely on the ultimate value of this manure. Unfortunately, ' it varies in quality considerably, more so, in fact, than any other manure, and its value is often depreciated by improper treatment before being applied to the soil. Similarly, when carted out to the fields the manure is not infrequentlv allowed to remain in heaps for a great length of time; its beneficial properties are thereby considerably minimised. - Immediately after production it should be taken to the held and spread out without loss of time over the surface of the ground.

IMPORTANCE OF LIME. Lime is an important manurial constituent of all soils, and assists the natural weather agencies in promoting a fane state of division amongst the soil particles. By this means the ground is opened up and-settled, and many insect pests and' diseases attacking growing crops are When formbing a mixture of artificial manures care must be taken to prevent the development of chemical action between the different elements composing the manurers. For example, if superphosphate is mixed with nitrate of soda the sulphuric acid contained in the former manure undergoes a reaction with the soda of the nitrate and liberates free nitric acid in the form of poisonous fumes. In this manner a valuable 6tore of free nitrogen is lost. Similarly, basic slag must not bo mixed with sulphate of ammonia, for a quantity of free ammonia will thereby become lost. Further loss is also to be experienced if basic slag is mixed with superphosphate. The following mixtures can, however, be made without fear of losing any of the valuable fertilising elements which it is desired to apply to the soil:— Nitrate of soda and basic slag, sulphate of ammonia and superphosphate, organic manures and mineral manures, basic slag end bones.

MANURING OF GRASS LANDS. According to a paragraph in the British Board of Agriculture Journal the experiments reported in Bulletin IV. of the University College, Reading, were designed to illustrate the influence of the chief artificial manures when used singly and in combination, and also to determine what is the most efficient and most economical dressing to apply to the grass, land of the county. The trials have been made for two or three years at 18 centres, and are being; continued. On the average during three \years the complete dressing of artificial manures — viz., lewt nitrate of soda, scwt basic slag, 2c\vt kainit—has produced the heaviest crop of hay, 2 tons l^cwt; 16 loads of dung come "next, producing 1 ton 19cwt. Other plots received single fertilisers, or the "above-mentioned mixture with one of the ingredients omitted. Professor Percival observes that "there is no comparison between the quality obtained by the use of dung and that obtained by the use of artificial manures. The herbage on the dung plots is of a coarse lowgrade quality, while that on the complete manure crop, or the others where slag is used, is of superior value, being largely composed of clover and other leguminous plants, along with the liner grasses of better feeding quality."

FEEDING FOR FIRM MEAT. The most common causes of soft pork are, first, the feeding of pigs too rapidly from birth to the "required weight. This rushing process, while it docs not always give bad results, frequently produces soft sides, and not seldom are the carcases both "soft" and "thick." Another cause is selling when under weight or before maturity. Generally -speaking, also, the degree of immaturity may be taken as the measure of softness; that is. the further from maturity the softer the meat is likely to be. Then, again, pigs fed in any way not favourable ro thriitiness are almost certain to yield a' largo percentage of "softs." Properly cared for

piga means pigs fed under conditions conducive to health and thrift. Airy and roomy quarters, with plenty of "light, are essentials. If space is an expensive consideration, then let the small space bo well ventilated, well lighted and kept clean. The most important factor in the production of firm bacon is undoubtedly the food. The rate of feeding is of importance, since "rushed" pigs produce more or less "softs." The kind of feed is the thing. Maize fed alone produces a very large percentage of "softs." Maize fed with a 6mall proportion of skimmilk or whey constitutes 10 or 15 per cent of the dry matter of the ration, the proportion does not appear to greatly matter. Roots, clover, rape, or grass may take the place of skim-milk with maize, and gives results nearly as good. A small proportion of maize with oats or barley, or with peas,, does not appear to have a very injurious effect. Barley is unsurpassed as a feed for the production of firm bacon. Oats are excellent. Peas produce good results, and, mixed with other grains, are exceedingly valuable. Skim-milk and whey are almost infallible guarantees of firm pork, the cereals and peas properly fed constitute an almost faultless ration. Maize may be fed, but must have some counteracting food along with it.

DEVONSHIRE CREAM. The usual directions for making Devonshire crearn are to first let'the fresh milk stand in milk dishes until the cream rises, usually from 12 to 24 hours. No attempt is made to keep the milk at a very cold temperature during the time it stands. In Devonshire they set milk for this purpose in milk dishes holding about nine quarts in a room whero tho tomperature does not vary much from 60 degrees Fahr. After the cream has risen the milk dishes with their milk are set in a water oven or a shallow tank of water provided with a cover in which holes are cut large enough to allow the dish to pass half-way through; tho bottom of the dish rests in the water. Steam is then turned on the water, which is heated to such a temeparture that milk cooks but does not boil; it is held at this temperature for three hours. The temperature and time of cooking are the important points in making a satisfactory product. The operator usually judges by the appearance of the cream on the surface of the dish when it is cooked enough. The cream begins to show a wrinkled appearance around tho edge, and small drops of melted butter fat begin to be scattered through the cream when tho time for stopping tho cooking is reached. At this point the dishes of milk are either taken off and set in cold water, or the hot water is drained off quickly and replaced by cold, a constant supply of cold water flowing around the bottom, as a quick cooling of the cream after the heating is very essential. After the milk has been cooled to the temperature of the water it is allowed to stand over night. The next morning this cream has a thick custard pudding consistency; it can be cut with a knife like whipped cream, and is usually put into small porcelain jars and retailed at a high price. Ido not know that exact % temperatures and times for heating and cooling the milk in order to make Devonshire cream successfully have ever been published. In fact, I doubt if it is possible to reduce the operation to an exact formula. One must learn by his own efforts when to stop the heating and how long to allow the milk to stand for the cream to rise I on it.

BREVITIES. Roots and vegetables or clover hay generally have a beneficial effect upon the digestive organs of the hog. If we do not put our best intelligence into the farm we shall got little satisfaction out of it, or financial returns, either. When cows have ailing teeth they will sometimes drop out the food they have raised into the mouth for remastication. The increase in the world's wheat acreage has not been accompanied by any diminution in the areas under other cereals. The ton of mixed hay contains about 9601b of digestible dry matter, while eight tons of silage contain 25601b of dry matter. Keep the dairy sweet and clean. If you gain nothing else than an increased reputation as a good butter-maker it will pay you. To secure the best success in farming, clean the land before it is foul, feed it before it is hungry, and rest it before it is weary. Unless the horse is hard pressed for time, or has poor teeth, oats should be fed in the whole condition. Musty oats should be avoided. The business of the plough, the mother industry of the world, is sure to stand forth in its true position more and more as time advances. If a farmer has only common stock he should get a dairy-bred 'sire, then save the hoifer calves, and continue development in breeding. The amount of working which butter receives is almost entirely under the control of the buttermaker, and overworking should be avoided. How many dairymen, when comparing cost of feed and the price of milk, forget to estimate the actual cash value of the manure obtained. It is noticeable, in looking over the successful lucerne fields, that, a great majority of them are so located as .to secure good natural drainage. In many pursuits men may muddle along and" make a livelihood, but to make a real success on the farm a man must have a good head, and use it. New milk very quickly absorbs any taints.'and when any foodstuffs are put near it the fat takes up the flavour and taints—both cream and butter.