SOUTHLAND AGRICULTURAL NOTES.

Otago Witness, Issue 2928, 27 April 1910, Page 20

SOUTHLAND AGRICULTURAL NOTES.

*F*om Our Own Corrksfokdent.) Win -te ■ is now fairly upon us, and many farmers are dreading a scarcity of feed for stock. The week just closed has been wonderfully mild, and the dairy herds, whose yield was considerably affected by 'the storm of the previous week, had just recovered when a spell of frost set in. This has had the effect of practically stopping the little growth that was noticeable in the grass as the result of the mild weather following the storm. Considerable progress has been made with ploughing and the sowing of autumn grain. I notice one of Southland’s leading farmers preparing to sow some 70 acres of wheat, a crop that he has grown but little of for many years. I shall not be surprised to find a fairly large area put under this cereal this incoming season. The good prices ruling has doubtless tempted many, but the greatest incentive appears to be the favourable climatic conditions which have prevailed during, the past two or three years. Farmers, no doubt, are . becoming keenly alive to the necessity for striking out in fresh lines when occasion warrants it, and the resumption of*wheat-growing in Southland is one indicatior of this. Another is better cultivation. At one time a farmer would think it a waste of time to skimplough land for a white crop, but one sees it done quite frequently now, Kid with excellent results.

Weather and Stock.

In the cultivation of land, especially light soils, the system of green manuring, in order to supply at the same time organic matter and fertilising material, is now recognised as an important factor. Peas, beans, and clover have all been utilised 'with success for this purpose. On very rich soils the value of green manuring has yet to be proved. The latest scientific conclusions are: —(1) Different crops suitable for green manuring in good soils must be subjected to careful trials in order to ascertain which is the best, for the purpose. (2) The effect of different green manuring crops must be tested, not only by the immediately following crop, but throughout the rotation Green manuring has proved to be very effective in the cultivation of roots, not only increasing the bulk of the crop, but improving the quality of the roots. Oats also seem able to Utilise the nitrogenous material of the green mamure, but some seasons the crop is liable to lodge, and the advantage of the extra growth to be thus sacrificed. Potatoes have shown variable results with green manuring. As regards the suitability of the different kinds of plants adapted for green manuring props, peas and beans answer very well, but, according to experiments, are inferior to clover. The use of mustard as a green manuring crop should be carefully avoided, as its effect ie distinctly unfavourable, as proved by reliable experiments. Green manuring is destined to play a more important part in soil cultivation than it has hitherto done, and forms a subject that all farmers should study apd find out bytrials how they can best take advantage of it.

Green Manuring.

The question has often been asked as to what .is the best way to calculate factory returns where both milk and cream are received. One reply is that it is not practicable to apportion the returns with mathematical exactness. If this should be attempted the overrun would have to be calculated for the different qualities of milk and cream, for 201 b of fat in 5 per cent, milk will make more butter than the same amount of fat in 5 per cent, milk, for the simple reason that the loss of fat in the skim-milk is less. For a similar reason the fat in cream will yield a larger overrun than fat in milk, and'the richer the cream the larger will be the overrun, because there will be less buttermilk. The differences in the overrun in milk in different tests and in cream of varying richness is not very wide, and become practically noticeable only when large quantities are considered. It is estimated that 1001 bof fat in cream is equivalent to 1031 b fat in milk. In other words 1 , the fat in cream is worth to the factory 3 per cent- more than fat in the milk. This ie accounted for because the loss of fat in the skim-milk falls uppn the -supplier instead of the factory, and other minor - losses in manufacture are avoided. In a general way it may be said that the overrun in milk, when samples are taken with great care, and all the apparatus is correctly graduated, will average about 16 2-3 per cent that is, the pound of butter made will be onesixth mere than the pounds- of fat in the milk With cream testing from 25 to 55 per cent, fat, the overrun, will average not far from 20 per cent. That is to say 1001 b of fat in cream is expected to make not less than 1201 bof butter. Stated m_ another way. the fat in cream will produce, on the average, about 3 per cent, more butter -than the fat in milk. Hence, to adjust the returns in a factory where there are both milk and cream suppliers, it is suggested that the fat in the ' cream ho reduced to its equivalent in milk by adding 3 per cent, to it. Thus, if supplier A furnished 10001 b of 4 per cent, milk, and supplier 15 1001 b of 25 per cent, cream, the former should be credited with 401 b of fat, and the latter 251 b, plus 3 per cent.,

Calculating Factory Iteturns.

which would be 25.751 b, and the total, fat upon which to base the return would be 65 751 b It costs somewhat more to make butter- from milk than from cream, ; for there is the expense of running the milk through the separator, and the cost of the extra vats and pumps for storing and handling the milk and the skim-milk. This extra expense would vary with the amount of milk. It would be scarcely appreciable as between 10,0001 b and 11,0001 b, but might amount to about 2s < n milk enough to make 1001 b of butter.