FARM NOTES.

Otago Witness, Issue 2401, 8 March 1900, Page 7

FARM NOTES.

* A FINE SEED BED.

There are many reasons which render it desirable to have land reduced to as fine a .state of tilth as practicable before proceeding 'to sow seed in it. One of these reasons is because a fine state of tilth enab.es the seed to be more uniformly distributed and more evenly covered ; another and a still more important treason, perhaps, is because it is e-.iential to have the soil about the seeds m as fine a condition as possible at the time the se°ds are sprouting, &o a* to enable the youngplants to take advantage of the plant food present in tbe soil. The finer the condition to which the soil is reduced, the more readily will the tender roots of the germinating plants Le able to find their food amongst it, and the bptter the opportunity they will have for absorbing the plant food which is essential to their "rowth. For a time after germinating the plant is capable of living on the substance contained in the seed, but this store of reserve muter'a! very soon becomes exhausted, and it is then that the plant food in the soil becomes so necessary to enable the plant to go on with its growth.— Home paper.

THE WORLD'S SHEEP,

According to the latest official returns there are now in the chief countries of the woi-id about 450,000,000 sheep. Some years ago there were 505,000,000. In Europe there are now about 170,000,000 sheep as compared with 215,000,000 in the past. In Australasia there were 18,000,000 fewer sheep m 15:97 than in 1692. In 1892 there were over 121 000,000 in Australia. In the lan ted States in 18£5 there were over 50,000,000 sheep ; there are now only about 39,000,000. In Germany in 1673 there were nearly 25,000,000 sheep; in 1897 the number was about 10 600,000. In Argentine and m Uruguay the number of sheep has increased. In the United Kingdom in June, 1892, there were 33,612,800 sheep and lambs. The number on the 4lh of June last year was 31,673,050. xa the population of the civilised world a large increase has taken place in the last quarter oi the present century, but during that period sheep have decreased in number in many countries. It is reasonable to conclude that wool will improve in value, and that sheep breeding for some years, to corns will prove to be a safe. sheet anchor.

FARM CHEESE-MAKING.

I often wonder why farmers' wives do not, make their own cheese, especially as this can be done wirhout much trouble or expense. If the following directions are observed, a Quality of cheese will be obtatined equal to store cheese. If the mpply of morning mile does not amount to the quantity needed, which should be about 12gal, then choose a cool period, so that the milk obtained lue night before can be added without any danger ot souring the jnorning's milk. Add the solution made by soaking a piece of rennet the size of your hand in nearly a pint of water tor 24 hours previous to the time wanted for use. Stir all well together. Heat gradually in any vessel large "enough. I generally vise a tin wafh boiler which holds 12gal, as this quantity makes a nice-?ized cheese. Heat to 84aeg Faiir.

After coagulation takes place, -cut the curd with a knife in small squares, to allow the whey to escape. If the whey is of a milky colour, the milk was not warm enough when the rennet was added, or else there is a deficiency of rennet. The whey should be of a -greenish cast, and nearly .transparent, when the curd is thoroughly set. Now dip off all the whey possible before removing the curd. Have ready a square of cheese cloth, previously scalded ; spread in a clean basket, which should be placed" on a tub or' other ve^el large enough to hold the whey. A common wash tub and clothes basket can be used, drying quickly after, since they are only used to strain off the whey. Dip the curd from the boiler, let drain awhile, then with the hands break the curd up fine, talt to taste, gather the ends of the cheese cloth up, shape until settled well in the centre of the cloth, lift carefully and place in a hoop, which should have been placed where it is intended to be put co press. A bench or the sink can be used. Fold the cloth evenly and place the cover or follower on top. Put on a weight sufficient to force the whay from the curd. A pail of water will answer for a few houm changing to a heavier weight afterwards. The cheese should remain in press about two days, being turned once during that time.

After talking from the pre«s, set away to dry for a clay or two. then sfren»e well with melted butter rubbed on with a clean c|oth. Turn every day and repeat the process fo¥ at least one week. Keep in a place secure from fiie-". I never use amuitto or any colouring matter to stimulate richness. In five or six weeks the cheese will be cured, and in flavour at least, if not in colour, will compare favourably with those turned from the factories or creameries. Rennet tablets can be procured at most drugstores, and have almost entirely superseded the use of rennet itself. Rennet can be purchased of butchers, and should be cleansed, lolled in f-alt and dried ; keep secure from flies.— A. C. M'Pherson, Ohio.

As usually treated, a sprain will disable the injured person for three or four weeks, but if Chamberlain's Pain Balm is freely applied a complete cure may be effected in a very few days. Pain Balm also cures rheumatism, cuts, bruises, and burns. For sale by all dealers; price, Is 6d, 3a.