ON THE LAND.

New Zealand Herald, Volume XLIX, Issue 14930, 1 March 1912, Page 10

ON THE LAND.

-J—— 111 —. SOIL BACTERIA. • At a congress of fruitgrowers recently hole iii Newcastle under the : auspices of the North of England Horticultural Society Mr. F. J. Chittenden, FL.ts.., gave a" Ice 1 turo on " Soil Bactoria," which . container much useful information for gardeners ant farmers. Soil, ho said, is populated 05 myriads of minute living things, bacteria, which aro either a holp or a hindrance tc 1 the cultivator according as ho treats them. They are most abundant a few inches below the surface; lower down there is not enough food or air for them. Humus is favourable to them, and thoy multiply by division very rapidly, doubling their number ovory halfhour, so that the progeuy of one would in 24- hours reach the enormous total :ol 241,500,000,000. They aro most active in a temperature of about 75c10k., and when the soil is fairly moist, drought and a high temperature being fatal to thorn. They require air and a certain amount of limo and chalk or carbonate of potash or soda. On no account must tho soil bo acid. Under such conditions nitrate formation goes on rapidly through this \ action. Tho decay of nil vegetable and animal matter is duo to the action of bacteria and fungi. They como between the dead and tho living, and enable old material to be used over and over again in tho, building up of new, breaking down the complex compounds into such ' elomonts as carbonic acid, water, ammonia, and free nitrogen. Certain bacteria are concerned with tho transformation of nitrogen in tho soil. These arc ammonifiors and nitrifiers, which together build up tho nitrates which plants can most easily absorb. In the absence of air and where the soil is sour or ivatorlogged another set of bacteria, termed lenitrifiers, work against the welfare of tho plants by sotting free the nitrogen, so '.hat. t escapes into tho air. A fourth set, termed iodide bacteria, set up a partnership with ho pea and bean family, living on their oots, on which they form little swellings or iodides, .which servo as nitrogen traps, vhich they tako from the air and convert t into food for their host. In this way eguminoso plants enrich the soil in which hey grow. ] ,

* THE MARCH OF PRODUCTION. Mr. Holmes, of tho Department of Agriculture, in the Year-book of that Department, points out that between the years 1855 and 1684 tho time of human labour required to produce on© bushel of corn, on an average, declined from four hours and 34niin. to 41min., and tho cost of per ton was reduced from 15s to 63 Bil. Between 1830 and 1896 the time of human labour required to produce ono bushel of wheat, was reduced from three hours to ton minutes, while tho price of labour required for this purpose declined from 17$ cents to 5£ cents. Between 1860 and 1894 tho time, of humn labour required for the production of a to of hay was reduced from 35i hours to 1 hours and 34 minutes, and the cost of labou per ton was reduced ;%om 15s to 6s Bd. :-."■:'■''■'"'•■ :•' &-_4-i ■;' ■■'—;''■

BELGIANS AND THE POTATO. The potato is regarded to-day as such a, essential article of diet that it is hard t realise, with what suspicion it was looke upon for a. long time after, its intrpductioi into Eutopo- Thus wo road in a contem porary that no ono in tho little kingdon of Belgium plated any value upon its nutri live qualities up to the year 1700. Then i small farm was started at Bruges. Still tin people looked askance at. the tuber. Then was a superstition that it was poisonous 'hen the English army was in Flanders ii 13 the soldiers were- seen eating potato© M>ly. ' Still it took some time for the pro juclico to subside, and it was not until 1741 that the potato .was sold publicly. Bmge: had the honour of leading the way.'..; Thet the monks took the, question -in hand, ant in order to' popularise' tho cultivation thej compelled their tenants to pay some of theii dues in potatoes. When the people saw thai the monks at Saint Pierre", at Bruges, ant other places thrived, on the new diet she old fears vanished.

' : POTASH PER CENTS. Sometimes the potash in analysis is expressed on invoices as sulphate of potash (KiSO4). As 12.5 per cent, of potash <KO) represents 23 per cent, of sulphate of potash a SOj), ' the difference— 11.5 per consists of material •of little or no value; thus care should be taken not to ba misled by the substitution of per cent, of sulphate of potash in place of true potash. The percentage of potash can be converted into percentage of potassium sulphate (KsSO<) by multiplying by - 1.85, or into potassium chlorido (KCL) by multiplying by 1.58, or in other words, a • sample of muriate o£ potash (i.e., chloride : of potasb), of 84 per cent, parity, represents a guarantee of 84 divided by 1.58, equal to 53.16 per cent, of potash (KjO). Before calculating the unit value of any potassic manure, first express muriate of any other form as true potash. > ~...-. With regard to the value of soluble phosphates in manures, such as mineral superphosphate, dissolved bone . compounds, or pure dissolved bones, it has been found advisable .;; to adopt three : distinct prices. Another reason for this variance in price is to be fotind-jn the difficulty and cost of dealing. with bones before they are got into a salable condition, which is augmented proportionately as the higher qualities are obtained. In other words, the values of trioalcium phosphate and of phosphoric acid vary respectively according to the source and availability of ,the manure, and are dearest in water soluble phosphates as superphosphate, and cheapest "in mineral phosphate. " Superphosphates therefore represent the highest grade and mineral phosphates tho lowest, while a second or middle jrado is represented by phosphatic manures, such as basic slag and steamed bone flour.

'STOCK DISEASE IN ENGLAND. Sir Thomas Elliott, secretary of the Joard of Agriculture, who was the chief :uest at the annual dinner of tho Harrogate Agricultural Society, said that the past year ad beon noteworthy for the continuous eries of outbreaks of foot-and-mouth -disease)f. that Yorkshire farmers had experience omo 17 months .ago. In tho .five years, 1880 to 1884, some 720,000 animals were affected— ' cattle and 375,000 sheep. Those outbreaks must have cost the stockowners anything approaching £3,000,000. In addition to that enormous money ' loss they had to reckon with the paralysis of the export trade in stock. No wonder that the Board felt it their duty to strain every nerve to prevent foot-and-mouth disease getting hold of tho stock of the country. They had slaughtered some 3200 animals •during the past year, costing something like £10,000— which in his opinion was extremely well spent. He wished to pay a tribute to tho stock-owners and others who 'had helped tho Board, especially those of Yorkshire -Their great difficulty . had been to trace tho cans© of the outbreaks, and they had now set up a committee, which would, ho hopod, under the chairmanship of Sir Ailwyn Fellowes, thrash the subject out thoroughly and make some useful discovery. EFFECT OF COLD STORAGE. It is ; well-known - to most of us (says an English ' papor) that in London, and other large towns immunse supplies of meat, poultry, and! perishable; food generally are " held up" in cold-storage. Any surplus produce which would tend to lower tho level of prices is safely put away until such times as there is a shortage. A little reflection ■will show that this is found to bo bad for the producer, who is rarely, if over, able to come in at tho top of the market. The effect of' this cold storage policy is equally bad for the consumer, who is usually deprived of any chance of buying cheaply by the fact that cold storage prevents markets from becoming glutted with produce. The subject, is rendered doubly interesting at the present moment from the sensational announcement, just made by the Secretary for Agriculture for the United States, in his annual report, that cold storage is responsible for tho high cost of living in that country. Cold storago, ho points out, has enabled dealers to corner markets by allowing only limited supplies of food ' to be offered for sale, the rest being retained indefinitely. Supply is artificially regulated by this modern invention, which at first was hailed as such a great boon- It seems, how- > ever, that it is a benefit which has to bo paid, fe* yaiy dearly by tha 'geosroj publja. '

SULPHATE OF AMMONIA. .. Sulphate of, ammonia is the most powerful form of ammonia, -which, as an article of commerce, is at the disposal of the farmer. The ordinary commercial quality contains ..■ from 24 to 25 per cont.lof; pure ammonia, 'V so that an application to the soil of lcwt to d the acre supplies '- 281b of ammonia, equal 0 to 231b of nitrogen. It; is not an article . which is often adulterated; but it is prudent - for buyers to have a sample of parcels doi livcred to them analysed. A rough test is i to subject a small sample to red-heat,- when r. it should almost entirely volatalise, leaving > scarcely any, residue. As it is a highly--5 concentrated fertiliser, it should be applied • iu small dressings of lowt to l£cwt per acre, f. : and »{. a period when the growing crop can J utilise it. ' ■v ' a Tho question is often put whether sul- ? pliate of ammonia or- nitrate of soda can - hi most advantageously used, but this query » docs not admit of a uniform answer, as it f depends on circumstances. In- wet seasons i sulphate of ammonia lma the advantage that , it is leas quickly soluble, and in consequence. '_ no!, so liable to loss by drainage; 'but. on . the. other hand, it is not such a rapid'stimii--1 hint as nitrate of soda. Its use should bo : supplemented by applications of the mineral - plant foods, and ii. possesses the useful , quality that, it can bo mixed with super- , phosphate and sulphate of potash. It must . not. bo mixed with basic slag, as the free lime iu the slag would sot up chemical ac- > tion, causing loss of the most, valuable con- , stituent. The action of sulphate of ammonia , appears to bo particularly favourable to tlio growth of potatoes, producing large crops of sound tubers. The price of the commodity has been gradually creeping -up during recent years, and stands now at £14 10s Jo £15 per ton to a farmer. In view of the increasing export demand, and the high value of all other nitrogenous materials, there does not seem much prospect of the price becoming lower at present. ';■ ON MANURING- MEADOWS. In dealing with this subject, it, is necessary, first of all, to distinguish between natural and artificial grasses. The latter, composed of one kind of plant (lucerne, clover, or sainfoin), belong to the family of and do not require the application of nitrogen. It is sufficient to give them a dressing of phosphate of lime and potash, which are usually supplied in the forms of superphosphate 35 to 37 per cent., or basic slag and muriate of potash, in the respective quantities of 4cwt and lJlewfc per acre. These materials. , well mixed together, are broadcasted early in the year, and then the field well harrowed. As regards the natural grasses, the treatment depends very much on the soil. If at all marshy and sour it, is best, to ffive them a dressing of basic slag at the rato of 6cwt to 7cwt per acre, which corrects the acidity. Fields, not mossy nor indicating ' a sour ■ condition, should lie treated with 4owt to scwt of 35 to 37 per cent, superphosphate, broadcasted and harrowed in. To increase the growth of the grasses, an application of lcwt to liewt nitrate of soda may be made in Aoril, the nitrate being mixed with about an equal weight of sand or dry ea.'th to ensure more even distribution. On old meadows it might also be as well to add to the superphosphate or basic slag lewt of muriate of potash per acre. v.. :- . ■ > :.■ ... ~, I

" ' WATER AND PLANT FOOD.: r ' .It is important that titft soil receive a ,'• sufficiency of moisture or the crops . will not thrive. Soluble fertilisers dissolve in water, but all fertilisers are not alike, some requiring more water than others a before being taken into the bodies 'of a plants. An average com crop requires 1 about 700. tons of water per acre, the i potato crop 625 tons, oats 600 tons, other - crops also requiring largo quantities. It 1 is estimated that 2000 tons of water fall upon each acre during the year, and no fertiliser or manure can give satisfactory results unless the soil contains a sufficiency of moisture. It is important, therefore, • that all crops receive'careful; cultivation, 1 no as to conserve the moisture' in the soil, 1 the harrow or cultivator, after each rain, ■ being efficient implements for destroying ) robber weeds and assisting to render plant > food more useful and, valuable. ' t: In one week an acre of ground in sum- i l mer loses nine tons of water, says an ex- j • pcrimentcr. r r lt-takes 509 tons of water • to make one-ton of dried matter in corn. ;• It- takes 422 tons of water to make one ton -of dried matter in potatoes. ..?.; Decayed matter will hold water better than anything else. One hundred pounds of humus (decayed matter in our sod) ■ will hold 841b of water. ■ It takes the humus to make things grow ; it i» wetter in dry weather and drier in wet weather. Our soil is wasting its fertility by losing its, heat. Bacteria will only grow between 54 and 96 degrees of heat. . BREVITIES. Peas should not be allowed to ripen before being harvested, as tho pods are liable to burst. Frequent turnings after cutting are necessary,; and if the pods liave Teached the over-rrpo stago there is a danger of the peas shaking out during tho operation. Towards the end of the cheese-making season a pound, and a-quarter of cheese and sometimes more can' be obtained from a gallo:i of milk. This, of course, only applies to cases where the'milk is produced expressly for cheese, and'most of the cows calve'down in the spring. V The terms "tank" and "dam" do not refer to tho # same enclosure of water. Where water ib contained in an excavation below the surface, • the excavation is an earth-tank. If water is held in a hollow, by . throwing a bank across ' a depression, this forms a dam. In making cheese during tho cold weather ' every care should bo taken to ensure tho development of the correct amount of acidity- It is generally advisable to employ more starter in winter, than summer, and to keep the doors and windows shut while the cheese is being made. v..••.'■. Be sure that the milk" is obtained in a ; cleanly manner, and then tho lactic acidproducing organisms will \ predominate in ' the milk. Unless the curd is got sufficiently acid before vatting, the cheese will in all probability become greasy and . ferment instead of ripening normally. Tho Agricultural Gazette, England, states that a milky fluid is obtained by the soaking and maceration of soya beans, which can bo drunk in its first state or made into butter and cheese. Care is taken to say = that tho report emanates from American & papers, and lacks confirmation. •'..-;• "j An Irish farmer from the county of Kildare claims a record in prolific calving. He has an Irish muili (hornless) cow, six years old, and has '■ had six calves in little over 24- months, viz., twins, bulls, October 26, 1909; twins, bull and heifer, November 15 1910; twins, heifers, November 17, 1911. ' Light and ventilation are essential for stables and cow-byres. Draughts are bad defects- Light is better admitted from behind tho animal. Tho air should be admitted through louvres. A central passage with ventilation in the roof will keep a building cool in summer by keeping a current of air in movement. Some employers have only thomselves to blame.when, their men turn "rusty." The irascibility of temper and petulance which when displayed not infrequently denotes the weak mind, is often responsible for the loss of good employees. After all, tho average workman is worthy of reasonable treatment, and ho is capable of taking care of himself to tho extont of assuring ordinary courtesy and consideration. ~. "