CANADIAN FARMERS IN COUNCIL.

New Zealand Mail, Issue 1261, 30 April 1896, Page 6

CANADIAN FARMERS IN COUNCIL.

Winter in Canada, though more of a waiting time for farmers than is the same season in New Zealand, is not a period of idleness. November sees the fieDlshardened, and robed in white. Farm stock have to be housed and fed. Only horses are permitted abroad, while the smooth carpeted high ways arc resonant of sleigh bells To all intents and purposes f’rni work is at a standsUll. Long dark nights and short, and often stormy days, confine the farmer to his sheds and cosy fireside. But when physical activity is uncalled for then the mind is lively and on tho alert, to gather up stores of knowledge for summer use. So it comes that in our Canadian exchanges we find columns upon columns of closely printed matter, occupied with reports of proceedings at meetings of agriculturists. The month of January is in what is called the dead of the year, but the eastern dairymen of the Dominion were then all alive. They had a grand meeting at a place named Campbellford, and discussed matters of permanent and practical interest. Sucli meetings, be it noticed, are attended by Ministers and Professors of Agriculture, and often they are ca'led upon to assist in the discussions. The d hymen put an emphasis on the importance ol their deliberations by pointing out that of about twenty-six million dollars’ worth of cheese imported into tho United Kingdom more than one half was made in Canada. To keep up the exports dairymen were urged to maintain the quality of the cheese. They were counselled to begin at the begin-

[ ning by treating their cows well in tbe way of housing ami feeding. Only the best milk should bo used in cheesemaking, and its quality could only be surely ascertained by the use of tbe Babcock tester. Careful cooking of the curd was insisted on in cheese-making. Impure vniik and surroundings produced objectionable greasy curds. It appears the associations have instructors, and one of them—Mr Barnsley—pointed out to his constituents faults of which he found cause to complain. Hr was very plainspoken, and told his auditors he found in many cases the miik was overripened and inn into curd too quickly, which caused a loss both in quantity and quality. Notwithstanding all that has been said and written on the subject. we find the expert, in a manner, scolding the dairymen for want of cleanliness. When he had finished then came the farmers’ time, and they plied their instructor with questions, which tried his wits, and tested his information. The use of the Babcock tester was strongly advocated, and in connection with factories, the pooling system—putting all the milk together —as strongly condemned. Farmers from the United Slates took part in the proceedings, and Mr Gould, Ohio, dwelt upon the necessity of cheapening the cost of production of milk. One way was to keep only good milkers; another was to feed them well. The soundness of this advice is obvious, and it shows the shrewd common sense of the speaker. Questions were flying around like flies on a hot day. One man wanted to know why his cheese cracked, and was told the chief cause of the trouble was that the curd was allowed to get too oil or greasy, and, therefore, could not unite. Cheese cooked too fast also cracked, and in such cases more salt should be used. Two of the Professors ha l what is described as a “ battle royal” over the use of the Babcock tester, and (lie farmers listened, and applauded with keen delight. “There were several stirring passages at arms,” wo are told, “ and the honours appeared to he pretty equally divided, judging by the applause tendered each of the debaters ’ One of the Professors, from personal observation, gave an interesting account of the methods of cheese-making followed in Holland and Denmark. The proceedings were prolonged beyond the time anticipated, and were concluded amid a display a

hopefulness and good feeling. About a week later a meeting of creamery men w.*s held at Cornwall, when a great interchange of ideas about dairy matters took place. Cow-stables formed an important subject for discussion, and those of Mr G. 11. Bronson, which had the reputation of being the best in the district, were inspected, and formed the theme of discussion. Oar readers must remember that in Canada the cows are confined to the hoitso during the greater part of the year. The system of soiling, feeding for milk and manure, is carried out on scientific principles, and is found to be re-

munerative. A great deal was said j about the British market, and the Professors were ready to tell the | assembled butter makers of the kind of butter which British consumers preferred ; and to describe minutely how it shoal 1 be salted and packed. The great thing was to get it to tho market fiesh. Professor Itobertsen, at one of the meetings, set a glass of milk, bread and butter, on the table before him, and on these delivered a scientific yet practical and useful discourse. The Deputy Minister of Agriculture gave a most interesting address, in vhicli he

compared the old farmer and his surroundings, a quarter ot a century ago, and the modern farmer, and his changed circumstances. He enlarged upon the advantages dairymen reaped from the expansion of the factory system with contributing creameries. Professor Dean, from the Guelph Agricultural College, gave most interesting information about testing cows. The best cow last year gave 10,0901 b milk, contain ing 3701 b butter fat, and 4001 b butter. The poorest cow gave 377G1b milk ; 1301 b butter fat; and l-13!b butter. Numerous nice and particular details regarding butter making were stated veiv clearly and then discussion followed. The immediate interest our farmers have in these proceedings arises from tho fact that these are the men who aro competing with Australians in tho British market. There is no use in our sending our dairy produce thither unless at a time when Canadian produce is not shown, or unless we are prepared to beat them in fair competition. We should like to seo our New Zealand fanners make the attempt.