FARM NOTES.

Otago Witness, Issue 2006, 4 August 1892, Page 7

FARM NOTES.

Will High Farming Pay?— There is a widespread endeavour among many farmers to cultivate their land on as ehf-ap a scale as possible, to economise expeuseß in labour an 4

manure at every turn, and, to their way of thinking reduce the cost of producing crops and stock to the very lowest point. This dectrine is carried out in practice to a marvellous degree of perf< ctiou by a great number of tho agriculturists of Victoria. Tho appearance of their farms, however, as well as the quality and quantity of their crops and stock, do not give one the impression that farming on those lines is the high road to comfort and [independence. In fact, the very first glance one gets of a niggardly-conducted farm is invariably suggestive of poverty rather than anything else. On the other hand, we have another class of farmers who are more liberal in their views, and 'who go in for what is called high farming. They provide themsehes with all the most modern farm implements ; they cultivate the soil thoroughly, instead of merely scratching over the surface, and are particular as to the quality and character of the seed they sow; they keep well-bred stock and never grudge them their food; they drain and manure their land when required, and keep all fences and gates in good repair. Last of all, they build a substantial dwelling and steading, and maintain a good orchard and garden. Now the question is, which of these two methods is the most profitable course to pursue ? For my owu part I think that high farming is by far the best plan to adopt. For example, we know that in favourable seasons common culture produces an average of not more than eight bushels of wheat per acre. High culture in similar seasons will produce not less than 16 bushels to the acre. Will the added number of bushels pay for the additional expense? Who will answer the question ? Who has tried it ?—? — " Thistledown," in the Australasian. Patronise the Implement Makers. —There is one way by which the implement makers can be benefited at tho expense of the farmers, and another way by v; 'nth may be benefited. The first methou ,j t.. leave implements exposed to wind, weather, and "accidents" out in the open air. The implements will soon rus>t and rot, so that the farmer will require two, or even three, where one would have lasted all through. Besides this tho local smith aud wheelwright may get jobs at " tinkering up" the damaged implements. The other way is to take care of everything, put under shelter, u.se paint oil, so that the implements last three times as long. Not having to pay so much for renewal and repairs, the farmer has money to spare for improved implements, and so he' has two or three kinds in place of one. His work is done better, quicker, and altogether he is a better patron of the machinist ami the smith and wheelwright, besides being better oil: in every respect. —Adelaide Observer. Oats. —As compared with wheat, which is commonly considered the most exacting of all the grains on the soil, we find that an average crop of oats takes more fertility from the luiul than an equivalent yield of wheat. This is shown by the following figures taken from tho Rotbamsted reports: — Composition of the Dry Maitkk or

It is thus seen (says an authority on this subject) that 39781b of grain and straw of the oats take more of every element of plant food from the soil than 41831b of the grain and straw of wheat, except the 31b of phosphoric acid which the wheat takes more than the oats. This is very different from the prevailing opinion of farmers who are apt to believe that oats may be grown on much less fertile land than wheat. The result is that one very rarely iiuls a really good crop of oats, and tho quantity as well as the quality of this grain produced per acre is rarely of any profit to the grower. And yet some growers do secure excellent and most profitable crops of this grain by the best method of culture, based ou the requirements of the plant. Wo read of or sometimes see a yield of 75 bushels or 80 bushels to the acre of grain weighing nearly twice the average of the ordinary crops, and there are a good many cases in which oats are really the most paying crop grown on the farm. The reason why this is uncommon is, first, that its character as an exhaustive crop ie not generally known; second, that manure "is very rarely given to it; and, third, that the procuring of the best kinds of seed is commonly neglected.

The Ripening of Cheese. — There is more art in ripening cheese than some makers are aware of. In fact cheese is more often spoiled in the ripening than in the making. Temperature is not tho sole condition which hastens or retards the ripening of the cheese after it is once in the cheeseroom. The ripening is produced by the continued effect of the rennet on the curd, but maintaining the room at a proper heat is of vital importance in fixing the quality of the article produced. Of two cheeses similarly made and pressed, that stored in a room of 70deg would ripen much sooner than the ether placed in a room whose heat was only 50deg. The former temperature is considered about the proper heat to maintain. The acidity of the milk at the time when tho renuet is added has also a direct influence on the future ripening of the cheese. It is the custom when making cheese for quick consumption to add a certain quantity of sour milk or whey before running in the rennet. The acidity is often got up by leaving the curds and whey iv the vat for a length of time before separating them, and this acidity will still increase until salt is added, if the surrounding temperature is not allowed to fall too low. The amount of whey left in the curd has a marked influence on the time of ripening ; the sloppier it is vatted the sooner it ripens. Salt acts as a check on the ripening process, but must not be used too freely, or the cheese becomes dry and tough. Rennet is no. doubt the chief agent in the ripening of cheese, and it was one of the tenets of a noted dairyman that larger quantities should be used in proportion to the rapidity with which the cheese was wished to ripen. He said — "That for a cheese which you wished to place on the market in 30 days, sufficient rennet should be added to cause the coagulation of the milk in as many (30) minutes." But experienced dairymen know that an excess of rennet is fatal to purity of flavour, and consequently they use juU sufficient to coagulate the milk and no more. — Australasian.

Peas with Oats.— Two bushels of peas with one bushel of Tartarian or any strong oats will suffice to sow an acre. Pulverise the land well and sow the peas on tbe surface. Then plough them under about 4in if tho soil is light, Oi- less if it is rather heavy. Fourteen days after if the soil is not damp, or 10 days after if it is damp, sow tho oats aud harrow them iv. When the pods are about filled, aud btfore the peas become toughened, the crop will bu ready to cut for the silo. If left a little longer the crop c,\n be reaped and left in cocks on tho field lor a, few dayt>, and should be carted in to the lloor

with a sheet in the bed of the waggon. The peas can then be threshed out, and the straw will be of use for feeding sheep, cattle, or horses. The sheep cau be turned on to the field, and will pick up most of the scattered peas. For ensilage there is nothing better than a mixture of cereals and legumes, and this mixture also is beneficial to the soil. — Adelaide Observer.

Culling.— The man who sells his best entiic, bull, ram, or sire of any description, has probably made a bad bargain for himself, for if the animal was worth the price given, it was worth as much or more to himself. It is an excellent plan to get rid of all the worst of any stock and to look out continually for something better than was ever before owned. Of course there is a time when it is wise to part with even the best of sires, but not while ho is serving a good purpose. — Ibid.

i - 45 Bushels of Oats, lb. Ash 194 Nitrogen 52 Sulphur 8 Potash 38 Koda 7i Lime 12 Magnesia ... 0 Phosphoric acid 20 f : 30 ) I.u.shcl^ o; Wheat. lb. 18!) 45 8 28 iii v 7 23