WELLINGTON AGRICULTURAL NOTES.

Otago Witness, Issue 3016, 3 January 1912, Page 20

WELLINGTON AGRICULTURAL NOTES.

Wet weather was the jmle for Christinas, ■unfortunately, for

The Weather.

pleasure-seekers. Although there has been rain every day, and in some localities

it wufs fairly heavy, there has been no Wind, and tho temperature was higher ih.m has been expei iunccd this summer. It was ideal growing weather; but grass (tnd grain are not fit to out, so that a spell of dry' weather would be welcome. Shearing also is all behind, even more so than I thought. A shearer told me to-day that ft will take his gang another month to finish their engagements even if the weather is fine enough to allow full time. To minimise the loss of time many are shearthe lambs, which drv quicker than the old isheep. Owners will lose nothing by this, as tho lambs will thrive better, and tho hogtrot clip will be longer in staple and heavier next season.

Those having a considerable area of grasfs “ hain’d ” for hay are hav-

Hay-iraklng.

ing an anxious time, the weather rendering hay-

making impossible. Some have started to but the grass which has been lying in ihe swath for a week. This, I suppose, has been done in tho hope that the ■weather would clear; but in my opinion It would have been bettor to have waited till tho change came. When is grass fit to cut ia a point that many old l fanners disagree ui>on. Some wait till the seed Jb well formed, but in the milky stage, while otlrors out before any seeds can be he sccTS. Sutton, in his work on grasses, feaje: ,l There are sound reasons for urging tho importaiioo of cutting gra&s young before even the earliest varieties have formed seed in their flower stems. Tho Items of grads aro protected by Nature by h thin coating of wax, which has been termed Nature’s waterproof mantle. Tossing the grass breakk tho stems, and at the fractures moisture- gets in, and -decay 5a hastened; hence in continued wet leather the cut grass should bo allowed to lie Julst as it is left by the scythe or mower, when it will take tho minimum of harm.’' In Australia and Now Zealand farmers consider the dictum of English authorities as not applicable, tho conditJect hein-g bo different In many re-

speeds this ia correct StiU, there are some things where it is better to follow advice given . as the result of experience. As Mr Sutton is recognised a»s one of the best authorities on this subject of hay-making, I will quote a few more hints that are applicable in such a reason as tins. He writes; “I have known a crop of grass cut cne morning and stacked at nigfit, but the crop was light, ripe—too ripe,—and the heat unusual. Although seldom done, I am peifsuaded that in hot weather grass might often with advantage be put into windrows on the day it is cut. D.-ji’t scatter the windrows or cocks (when nocedsary) too thin, as if the sun is hot the colour is spoilt. Greennesto is one of tho indications of well-made hay, while a brown shade, whether resulting’ from rain or sunburning, is a certain sign of deteriorated condition. Three days ought to make good hay in fair weather from an ordinary crop. Grass cut one day. tedded repeatedly the next (keep moving it), cock that night, and opened out again the following morning may be fit to cart on the afternoon of the third day. A heavy crop, however, or a crop in which there ifs an unusual proportion of clover, must not be ricked so quickly, nor must it be left too thin on the ground. Succulent grass with large, solid stems full of moisture is Icafst easy to turn into hay, and is most liable to fire when ricked. Tins danger is often increased by fine weather, because the leaves and smaller shoot's become ready to carry more quickly than the succulent stems. An old and safe test of litneiss is to gather a few of the stout stems and twist them tightly into a rope. If moisture exudes the grads is not ready for the stack. Clover and cow'graes are very liable to heat. Dry and benty grass makes i itself, and requires to heat somewhat.” With regard to stack-building, after instructions as to form —foundation and building,—Mr Sutton states: “Stackcovers are a necessity, and if the quantity is large raise two or three stacks at the same time —that is, w r ork at each alternately, which allows time for tho stack to settle down ’’ Ventilating shafts in the centre, by pulling up a sackful of hay as the work proceeds, Mr Sutton docs not consider advisable, except in very catchy weather, as it restricts the partial fermenr tation which takes place in a solid stack which ie an important influence in the manufacture of a fragrant sample of hay. He suggests a better plan—namely: Put a layer of dry straw between a thick layer of hay. Tho straw absorbs tho excessive rrcisturo, and with it many of the valuable juices of the clovers. Weathered hay will bo improved by sprinkling coarse saltover the layers, anA he recommends from 101 bto 2G!'b of salt to a ton. of hay. Mr Sutton goes on explaining the chemical changes that take place in the stack, and says; “The difference between good and bad hay nearly as often results from 100 little beat or too great, being evolved in the stack ns from faults in the process before stacking.” Perhaps some may find a useful hint in the foregoing extracts.

There is really nothing new regarding this excellent method, of preserv-

Ensilage.

ing fodder, as it appears to .have been known for gene-

rations; but it is only within the last decade that the system has been utilised to any extent in New Zealand and become appreciated. With rain every day and grass going to waste as at present, probably a greater weight of ensilage will be made this season. Last week the agricultural expert, Mr Dibble, was to give some practical instruction in building ensilage stacks, but I have not heard whether there was a large attendance or not. There is really no groat art required. The main thing is to obtain and keep the right temperature. There are quite a number of d: irymen who have been most successful in making- ensilage without' any practical experience. To-day those having grass can lose nothing by having a try, as the grass is fast deteriorating; but if put together there is every chance of having a heap of good fodder. From the results seen in this district there are good reasons for recommending this system of providing for the future.

Paradoxical as at first glance it may seem,

Are High Prices a Menace to Dairying 1

a strong demand or keen competition for dairy produce is not altogether the unmixcd blessing we are apt to think. In fact, the

remark applies to all products, as it leads to carelessness in production; experience has taught that a time of stress has done more uplifting than periods of prosperity. The suggestion for this note comes from what Mr Hunt (chairman of directors of the Rongotea Dairy Company) said at the annual meeting last week. After referring to the erection of the new factory, etc., he said: “It remained now for the suppliers to be loyal and stick to the company. Ho referred to certain disquieting rumours which required consideration. Outside companies were thinking of establishing a cheese factory, and he pointed out that it would be unwise of those who had co-operation at heart to supply proprietary concerns. The question was more important than many thought.” There is plenty of food for thought in those remarks at the present time of keen competition among buyers, who are offering tempting prices to suppliers of co-operative concerns to sever their allegiance from those who in the past have raised them from, it may bo said in many cases, penury to affluence. Rack in the hard times, when produce of all kinds was hard to sell and prices wore unremuncrativo, various co-operative concerns wore started with the object of improving the marketing of produce and purchasing supplies—freezing works, co-opera-tive stores, and dairy companies. For a year or two they were loyally supported. But when prices began to mend and proprietary companies and individuals saw that things were on the up grade, and entered into competition with, in some Instances, the avowed intention of killing the co-operative concerns, they were immediately assisted by the farmers, although many held shares in what they were destroying, with the result that co-operative freezing and trading companies are now ancient history, and it is only remembered that they ever existed. There are still several co-operative dairy companies that are doing fairly well, notably Rongotea ; but there are others that are being hard pressed by the keen comnetition that has of late eet in, by outsiefers erecting creameries and, what Is more insidious, sending round waggons to collect the cream from those who arc Inclined to do homo separating, which mode of dealing with milk is steadily on the increase even .whore factories or creameries are near by and the roads good. A largo number have installed separators, considering that gys-

lem better in various ways than carting the milk to th©. factory. The reasons put forward for the change of system are that the cream is taken delivery of at the milking shed, after being weighed and a sample bottle taken out in the presence of the seller, the seller also retaining a sample if he chooses, and the price given for the butter-fat in the cream is equal to —in some cases, I understand, better than —aome of the local factories are allowing. But even when the prices are equal, dealing with the buyer of cream has several advantages. First, there is the saving of time, wear and tear of hors© and cart running to the factory every day, which means a considerable item during a season. Against that there is the cost of separating to be considered, but with proper management this should not amount to nearly as much as the carting. What most consider the greatest advantage of home separating—and with them I am inclined to agree —is that skim-milk can he fed to calves or pigs direct from the cow, while still warm, without any risk of being contaminated in any way —that is. if the herd is healthy and sanitary conditions arc right at home; whereas there is always danger from the milk from a factory, where the supply is derived from a large number of herds carrying some disease germs Then, before the milk gets back to the farm, it is often cloise on midday, which is not the time that animals, especially the young, should have the first feed of the day. Again, in hot weather, the milk becomes sour, so that, for the sake of calves and pigs, home separating is preferable. However, the home separator is not the greatest menace to the co-operative companies, r.a they get their share of the cream, or, at least, havo done so until lately. It is the proprietary concerns that erect factories in the same locality and tempt even shareholders in co-ops. to leave what is practically their own machinery idle, and help to keep the other moving. This is the question that dairymen should seriously consider in all its aspects. It is not at all likely that we will ever again see butter going a-begging at 6d per lb. Still, there is a possibility of prices being lower than" at present, and the high rents now ruling will not stand much of a fall.. Should a slump come, and the trade get largely in the nands of merchants or proprietary companies, the dairymen would be at their mercy, the same as in the days before co-operative companies This, however, is not the greatest danger, as competition, even at a lower range of prices, would to some extent ensure the producer something near a fair thing. There is the fear that buyers might form a combine or ring It is to be hoped that, therefore, co-operative dairy companies will not be ousted like other similar concerns in this district. Of late it is noticeable that New Zealand butter is not so far ahead of other countries a.s formerly with' regard to value in the Home market. This indicates that we are at a standstill as regards improvement, while the others are making gre it strides in perfecting their output, which is disquieting. A good name or reputation is a valuable asset, but it must be lived up to, or it will soon be lost. In the case of butter an endeavour should be mad© to further improve the quality. Given that the bulk of butter could fe»j better, the question arises whether the co-operative or proprietary system is most likely to effect the obiect. I think most will agree that more dependence can be placed on the co-operative system, os being in a better position to effect improvement. As a general rule, there is as much, probably more, profit, when dealing in second-class articles than with first, and butter is no exception, so that the merchant or proprietary companies would not havo the same incentive. Therefore it is to be hoped that dairymen will carefully consider whether allowing or assisting proprietary companies to obtain control of the industry will be ultimately to their advanvantage. In the past, private enterprise has been helpful in many instances by erecting factories where settlers were tin able or unwilling to do so, and suppliers have every reason to be satisfied with the way they have been treated, but for the reason stated it were advisable that suppliers keen control of the manufacturing. ANTIQUA OYIS.