GRASS IN SPRING.

North Canterbury Gazette, Volume I, Issue 1, 12 August 1932, Page 11

GRASS IN SPRING.

RECOVERY AFTER FROSTS. The succession of heavy frosts experienced in the South during July is likely to exert a retarding action on the spring growth of grass. \ The early/ spring months are always a trying time for stock-owners, and this year it is likely to he more so than usual. The draughty conditions experienced last summer made for limited supliesof hay, and it also meant that in some districts the root crops were on the light side. I Suplies of . hay and roots are likely to be exhausted earlier than usual,-and farmers will be particularly anxious about the growth of early spring grass. There are few farms on which a field or two of ‘ ‘out-of-season” grass would not be welcome, especially in the early spring months of the year. The question is, what is the best method to adopt in getting this early spring growth?

Early Spring Grass. Fortunately the spring growth 'of grass can be brought forward several weeks by the use of a quick-acting nitrogenous fertiliser, such as sulphate of ammonia. Where used with phosphates and judicious grazing is practised, nitrogen, further to bringing on “ out-of-season ” grass, improves the ryegrass composition of ’ the pastures, and helps to control certain weeds. Experience has. shown that the true, perennial ryegrass, i.e., Hawke’s Bay type, gives the best response from topdressing. Autumn-sown Italian ryegrass also gives big growth in spring, if nitrogen is applied in late winter. Sheltered pastures also give the quickest response to top-dressing. Quantity to Use, One hundredweight per acre of sulphate of ammonia (fortunately now substantially reduced in price) should be appliecL-to the selected pastures. If no phosphate has been applied this year, it is as well to apply lcwt. super with the sulphate of ammonia ; or use nmmoniated super—3cwt. per acre for dairy pastures, and 2cwt. per acre on sheeplands. The early part of August is a good time to apply the manure in Canterbury; in the South a little later applications may be made.

BUTTER IN BREAD. BAKERS TURN TO DAIRYMEN. In America as well as in New Zealand a much freer use of dairy products is being made in all bakery goods. Some years ago a leading bakery in Indianapolis started to use butter for shortening pie crust and it built up a large trade for pies made with butter. They were able to sell them for a sufficiently higher price to develop a large and important industry because butter gave a flavour to the pie crust that no other shortening would. Then the Dairy and Food Commis-

sion of Wisconsin conceived tlie idea of using whole milk in the manufacture of bread. For several years they served this bread at the Wisconsin State Fair and in their exhibit advised the consumer of the advantages of bread made with milk, Later, bakers began to use powdered skim-milk, Avhich is an admirable supplement to' white wheat flour because it provides the minerals lacking in white flour. The consumer took kindly to this bread and now a great many bakers are using powdered skim-milk for making bread, as it provides the elements essential for building teethj, bone, and muscle. The latest use' for butter is making bread. The /low price of butter has caused many bakers to use it in America, and they find the consumer likes bread made with butter used as shortening. Dairy products not only provide excellent supplements for making bread from, the standpoint of nutrition, but they give a flavour that is not equalled by amy other product.

' WHEAT FOR DAIRY COWS. There is no better food for dairy cows, according to the “ Live Stock Journal,” thato a mixture of wheat, barley, white peas, and linseed in the following prof portions:—Six of wheat, three of white peas, two of barley, and one of linseer 1. Mix together and either grind into meal or boil, the laitter for preference ? as being less costly, except on farms, where engine power is 1 available. In either case the grain otr meal should be mixed with a small quantity of chaff. If boiled, the liquid should be utilised by mixing with the» chaff. Four to six pounds per day of meal or grain is a good allowance. More than 133,000 claims for payment of the wheat bounty at the rate of a bushel on wheat produced last season bad been satisfied by the Commonwealth Government to Jtine 30th, the expenditure being £3,300-,078.