ON THE LAND.

New Zealand Herald, Volume XLV, Issue 13939, 22 December 1908, Page 7

ON THE LAND.

BUTTER FOR KEEPING. Expbbt directions to those who desire to hold their butter over for a timo recommend tho potting process, with the proviso that milk from -calved cows must never bo usod in the making of butter intended for storing. When a separator is used, it is advised that such milk should be passed through last, and the cream run* into a separate vessel. The cream also during the ripening should bo kept covered with buttor muslin only, and stirred frequently, no fresh cream being added for at least twelve hours before churning, so as to secure an evenly ripened cream, and prevent loss in churning, while, further, the cream should ho allowed to become distinctly acid, as this improves the keeping qualities of tho butter. Then the churn should be well scalded and cooled, and the cream strained into it through butter muslin or fine gauze. It is considered tho better practice not to churn' the butter into lumps, but to stop when the grains are fine, and drain thoroughly, because the buttermilk is more effectively removed at this stage, if tho butter has" not been over-churned. The process of washing is not regarded as complete until the water runs from the churn perfectlyclear. When taking the butter from tho churn, and during all subsequent operations, it should bo handled with tho wooden implements for that purpose and not touched with the hands, then allowed to drain. In the process of salting, discretion is necessary to salt heavily in order to preserve the butter. Generally speaking, about Joz to loz per lb of butter is sufficient; but if the butter appoars to hold a considerable amount cf moisture, an increased amount of salt may bo added, a portion of which will pass away in tho form of brine when working the butter. Only the best dairy salt must bo used, and the test is that a table spoonful should dissolve quickly in a glass of water, leaving a clear solution without residue. Salt that cakes or turns moist when oxposed to the air should not bo used, as such contains impurities in' the shape of lime and magnesia, which tend to give tho butter a bitter flavour. Before using, it is a good plan to heat the salt in an oven, making it quite hot, then grind very fine and pass through a sieve. A little preservative is allowable to ho mixed with the salt. Earthenware jars are recommended as preferable to wooden boxes for potting, but if boxes aro used, they should first be well steamed and scalded, then thoroughly dried, while a little paraffin wax should be melted over boiling water, and the inside of tho box coated whilst hot, using a brush, and paying special attention to the seams. The boxes, when cold, should bo lined with two thicknesses of parchment paper, and when filling, a wooden rammer should be used to beat tho butter into a compact and solid mass, so as to leave no interstices to contain air. An , objection to boxes is tho largo surface unavoidably oxposed when once opened for use, and to some extent the same may be said of largo crocks. The ideal vessel for potted butter is tall and narrow, the object being to oxposo the least possible surface, to prevent deterioration in quality when using tho butter. VALUES OF DAIRYING LANDS. It was the establishment of dairying upon a sound basis that first imparted the element of permanent prosperity to Australian agriculture (says the Pastoralists' Review), and it is that industry which is calculated to remain its most enduring resource. This conclusion seems to follow from the effect unon land values which the industry has produced, and which it continues to produce. Dairying land quickly assumed special values as soon as the success of tho industry was assured, and amid the general rise in prices which has since taken place, land* suitable for dairying have maintained & valuation distinctly in advance of other kinds of country. Along tho rivers of the northern coast of Now South Wales dairying has led to remarkable developments in land settlement, and in Victoria the very dearest lands are thoso which aro the best suited for dairying. In parts, of the Western District, where dairying is almost the exclusive industry, land has reached a value of £50 per acre, r?ntals reaching £2 10s per acre, and even whore more oi less cultivation is resorted to, and valuos aro much higher, dairying i* still tho leading branch of mixed farming The potentiality of tho industry is further shown by the fact that tho Australian system of dairying has scarcely begun to adopt those advanced methods which are calculated to obtain maximum results from the land. The farms are not small enough to necessitate cultivation for securing the largest quantity of pasturage or fodder, nor are the herds calculated to make the best use of their food. It has surprised everyone that dairying has created such land values. There will be further surprises when wo begin to develop tho resources of the land, and also to keep only the most profitable kinds of cows. The a vera go annual production of our herds- is absurdly low in comparison with other countries, and it is in this condition of our dairy stock that our pastures have reached the present high values. Any probable fall in tho prices of produce could be easily mot by improved management, without affecting the values of our dairying lands.

GROWING FIELD CABBAGE. Amongst tho dairy cattle fodders iTio value of field cabbage is supported by practical experience. No food is more keenly relished by dairy cattle, and it affords a succulent green fodder at a season of the year when pastures aro dry and green feed very scarce. It is often shown, whore tho cabbage is planted in rich ground, that tho total yield per acre will equal, or even exceed, that obtained from tho best root crops. As a food for milking cows it is nutritious, and, in comparison with turnipe, tho feeding value is about double. Tho quostion is sometimes raised that cabbage will taint tho milk, but a long ex-fi perience by well-known dairymen disproves any such suggestion. It is only when recayed, brown, or decomposed leaves are allowed to form part of the ration that any trace of* taint can bo detected in the milk. Further, it comes in at a period when succulent, nourishing food is mostly required to maintain the full volume of milk flow. As to tho best way of growing cabbages, the first operation is to select a nico, woll sheltered, and early piece of ground as a seed bed, for preference in a garden, in the month of July. Prepare it by digging, and work tho surface down smoothly. At the end of the month sow the seed of tho drumhead cabbage in rows about ono foot apart, and to stimulate tho growth of vigorous and sturdy plants, it is a good plan to sprinkle in a pound of nitrate of soda to every squaro porch or rod. A plot of two perches square will bo sufficient on which to raise .enough cabbage plants for ono acre of ground. The plants should ,be kept free from weeds. At tho end of September or early part of October they ought to be ready to plant out.' Next select a plot of moist ground, which has been woll cultivated and manured, either with about 30 tons of good farmyard manure per aero or a fertiliser specially suited for this class of fodder. Ono cwt each of nitrate of soda and concentrated superphosphate per acre,' well mixed first, sown on top and harrowed in, provides the best roturns. If farmyard manure bo used that must bo ploughed in. Harrow and roll the ground, work out in lines-—a Planet Jr. will be found very convenient—wide enough apart to allow a horso hoo to bo worked. As a rulo, two feet is sufficient.