NOTES ON RURAL TOPICS.

Otago Witness, Issue 3870, 15 May 1928, Page 12

NOTES ON RURAL TOPICS.

The shipping of export cheese and butter from Otago has in a

, measure been this season p far more satisfactory than usual. The produce

The Shipping of Cheese and Butter

has been shipped with gratifying .egularity, and practically all the exportable dairy produce has been cleaned up to date. There is room for improvement, of course, anl producers are looking forward to the time when ail perishable produce will be shipped ex Dunedin port and not, as happens far too frequently, from Port Chalmers. If goods are sent ex store Dunedin to Port Chalmers, it necessitates extra cartage and railage charges than if the goods were loaded at the former port. Some 27 boats called at Otago ports during the season, some coming up to Dunedin to unload, but they almost invariably return to Port Chalrners ere loading dairy produce. The recent purchase by the Otago Harbour Board of the Government wharves at Port Chalmers brintrs this matter of shipment very much to the front. One wonders if, as has been stated, there will be a battle of the ports, and who pays.

Discussing the merits of potatoes as a food for pigs in an

Potatoes for Pigs.

American stock journal, Mr 11. G. Macdonald, of the Department of

Animal Husbandry, Washington State College, points out that experimental results and reports from men who have experience in feeding potatoes agree that they should be cooked for pigs. Potatoes fed raw. Mr Macdonald states, are worth only about two-thirds as much per 1001 b as when fed after being cooked. Pigs have a much stronger appetite for cooked than for raw potatoes, consume larger quantities, and stay on feed more consistently. Raw potatoes tend to cause pigs to scour and go off feed. In one feeding trial the same pigs that scoured and went off feed on 91b of raw potatoes had their ration changed to cooked potatoes, and consumed 121 b daily with relish. For best results potatoes should contain a minimum amount of moisture after they are boiled. Watery mashed potatoes are not relished by pigs. Boiled potatoes have, about the same weight as raw potatoes. Several experiments have been carried out to determine the best proportion and kinds of concentrates to feed with potatoes, and further to determine their value by the grain they replace in • the ration. The minimum amount of grain fed with success as a supplement to potatoes at the Washington and other experiment stations has, the writer states, constituted from onefourth to one-fifth of the ration by weight. When potatoes form a much larger proportion of the ration than thmefourths to four-fifths by weight, the gains made by fattening pigs ar e much slowed down and they become quite paunchy. Furthermore, tlie pigs are apt to become sickened on potatoes and refuse to eat them. Ground or rolled grain can be fed by pouring it on the top of the potatoes that have been placed in the trough' to cool Whole grain may be put in with the potatoes while they are cooking, and thus softened. “ Too much emphasis/* says Mr Macdonald. “ cannot be placed upon the necessity for a full allowance of salt to pigs that are on potato rations. A good policy is to salt the potatoes

ule they are cooking. A very good .neral mixture consists of equal parts • salt, air-sla.ked lime or ground limestone, and steamed bone meal. - This mineral mixture can be mixed with the fnn!? rate of 21b of mineral per 1001 b of grain, or it can be fed in selfteeders. Add a protein-rich concentrate to the potato ration. The fact that potatoes contain a large proportion of ctarch or carbohydrates and a very small proportion of protein accounts for the better results obtained by adding digester tankage or fish meal to the supplemental grain mixture.”

There are many important factors to be

Buying a Bull.

considered when purchasing a herd bull. First of all.

—••• Tim oi an, care snouia ~ . , .be taken to get the individuality that is needed in the members j. ~ e . herd. The breeding and individuality indicate fairly accurately the sire s ability to reproduce these qualities in his offspring. A more reliable guide, however, is the record of his dam, and her immediate ancestry as well as the production record of his sire will determine this more accurately. On the other hand, some buy the herd sire almost solely on production records, paying little or no attention to individuality or to whether or not the sire is strong in conformation where the females are weak. The aim should be, a writer in the Farmer’s Advocate points out, to buy a better sire than the previous one, both in type and production, so as to work further improvement in the young stock. Sufficient care is not exercised in the selection of both herd sire and breeding females. Too often an attempt is made to purchase with as little cash outlay as possible, regardless of future development of the herd. A man should, of course, buy as cheaply as he can, provided the type and production is indicated, but too often these are of the least, consideration. Animals with , high production records and coming near the correct type may cost a considerable sum, But le end may be a lot cheaper than those bought at half the price. A person must look to the future when purchasing breeding stock, and one should pay enough money to secure an animal with satfsfactory breeding and individuality. Having secured the animals which please, do not forget that considerable depends upon the feed. The cow is a manufacturing plant in herself, and no matter how highly specialised she is developed she must have the right kind of raw material and in sufficient quantities if she is to produce to capacity.

These notes are intende'd (says the Vic-

Bacon • Curing.

torian Journal of Agriculture) as a. guide to the settler who desires to

make bacon on his farm, and the first essential thing to observe is that all pigs for killing are in perfect health, otherwise they will never make good bacon. The best* class of bacon is only obtained from young pigs ranging from six to eight months old, and weighing from 1401 b to 1801 b live weight, which is equal to 1051 b to 1351 b dead weight. Before killing pigs should be without food and remain quiet for 24 hours, while they should have access to plenty of clean water. The pig should first be stunned and then “ stuck ” bv inserting a long knife in the pig’s throat, immediately in front of the breastbone, with the. point towards the tail. This severs the arteries on both sides. The pig should be well bled. The scalding vat should be three parts filled with hot water, the temperature of whlHi should be from 165dng to 175 deg Fahr. The carcass should be immersed and kept movAfter soaking the pig should be lifted and scraped. When scraping, start with the head and feet. See that the nose, ears, and fedt are made sweet and clean. Hot water may he used while scraping is taking place. When all clean, the pig is hung un. cut open and intestines removed. When the pig is cool it should be laid on a table and eut up, the head being first removed. A deep cut is made with the knife along the back, close to the bone, from tail to poll. Saw the ribs from each side of the backbone. Lav the sides flat, and remove leaf lard, kidnevs, etc. If it is not desired to cure the whole side in one Piece, the shoulder and ham should be cut off. Curing: The temperature of the curing room should, if possible, be kept down to. /xOdccr FnJir. For, dry enring the following recipe is recommended: fine, dry salt. 501 b: brown sugar, 51b• saltpetre, 21b. For the first three nr four days this mixture should he rubbed in over the flesh parts and around the bones

and joints. The sides should be stacked and the position changed each day. The 9, mere Quired for curing will be about 14 days. Continuous hard rubbing results in a hard cured flesh. Pickling: .for pickling the following is a good recipe: Clean rain water, 20 gallons: ealt ’ 501 b; brown sugar, 51b; saltpetre, 21b; allspice, jib. Dissolve the salt, sugar, and saltpetre in the water, then put in the allspice (tied up n a calico bag); boil for one hour and matter rises on the eurtace whilst boiling it should be skimmed n/ Tf.! ow 6 °mtiqn to cool before c ‘ snnik , ove quantities are sufficient rnhda 01b •?£ rae ? t ’ r The eides Aould be rubbed with salt for two days before being immersed in th e pickle. After dry saßmg or pickling the flesh is brushed k P le . ces of ealt, fat, etc., and in n ln r I* 1 " Water and BOaked 20 tnlh! UtlOn r of , bicarbonate of soda in 20 gallons of clean rain water. After this wash m clean rain water. Hang up i? +hnr^ P ki ed j dry pHce until the bacon mnw B i h y dl ?’ then rem ove to emokeWhinh fi nd K S, ?K ke 6uit taste > after r. M , f . he 61dee by dressing and rubbing tEe skin with pure olive oil. AGRICOLA.