NOTES ON RURAL TOPICS

Otago Witness, Issue 3958, 21 January 1930, Page 12

NOTES ON RURAL TOPICS

The Governor-General Elect. Red Poll bleeders throughout the world will follow’ with interest the doings of Eord Bledisloe following his acceptance of the Governor-Generalship of New Zealand. As the president of the Red Poll Cattle Society of Great Britain and Ireland, Eord Bledisloe is one to whom the interests of the Red Poll breed is of vital concern. For years he has devoted his energies to the welfare of the agriculturist and dairy farmer of England, both on the parliamentary and scientific side, and as the donor of the Bledisloe Challenge Trophy for competition at the London Dairy’ Show between teams of six cows of all the breeds he has considerably stimulated the desire of owners to secure for their particular breed the honour of being in the lead, with the consequent all-round improvement in the class of cattle entered at the show in question. Lord Bledisloe, from the time of his student days at the Royal Agricultural College at Cirencester. England, has definitely held the opinion that the most convincing of all cattle is the Red Poll breed. He enthusiastically refers to the fact that no breed could ever carry conviction in the long run and make profits on a commercial basis for its owner unless it could be justified from a farmer's standpoint, and it is on these grounds that Lord Bledisloe has on many occasions stated at various public gatherings in England that there is a great future awaiting the Red Poll breed. Now that this great supporter of the hornless dual-purpose cattle is coming as representative of the King in New Zealand, Red Poll breeders must see to it that their favourites are trotted out for inspection in the near future, for the breed has forged ahead during the past few years.

The New Tractor. Tn a letter to the Agricultural Gazette, a correspondent points out that the actual life of a tractor is mainly dependent upon its early management. It is not too much to say that the actual life of the tractor depends very much on the way it is managed during the first week or two. The reason, of course, is that any new’ engine, however perfectly finished, must have all the working parts “ run in " before it is really in the best fettle. While this process is going on. the engine should not be driven too hard, and it is best to restrict the load to about half the real capacity of the tractor. If an operator new to driving is put on. it is by no means a waste of time or fuel to let him drive the tractor, without load, in a grass field for several hours. Both driver and tractor will benefit. Then lubrication, always a most important matter, is more than ever a critical process at the beginning of the tractor's career. While " running in.” many particles of metal may be shed in the engine. Although almost microscopical in size, these pollute the lubricating oil. so that more frequent change is necessary. It pays to drain the sump after the first two days’ running, and thereafter at the regular intervals recommended by the makers The actual consumption is so small in modern machines that it is false economy to retain the engine oil too long. While it is generally the custom for the agent to set new tractors to work and explain the method of driving, it is well for the driver when left to his own resources to keep his instruction book handy so that if he lacks experience he may avoid unnecessary mistakes. He

should, of course, get an explanation of anything he does not understand before the agent leaves; but some points may easily be overlooked. Provided the instructions regarding lubrication, fuel, and the supply of water for the cooling system are followed, even a novice cannot go far wrong. As soon as possible, however, he should reduce the driving instructions dealing with the positrons and operation of the controls to a definite routine. In this way the inexperienced driver will soon learn to avoid such mistakes as driving with the ignition retarded when it should be advanced, or running the tractor with an improperly adjusted vaporiser. Correct driving methods, if adopted from the start, soon become habits, while the reverse is equally true, so that a little extra care and time spent on machine and operator in the first few days will be repaid throughout a very long period. Strawberries in Cold Storage. British Columbia strawberries grown in June that may be used in November or later as fresh fruit is a new development in the Canadian fruitgrowing industry which became known when shipments of the fruit were received at an Ontario jam factory recently. The berries were placed in barrels with sugar and put in cold storage. They were received in Ontario in what is reported to have been first-class condition some five months later. This development is indicative of the new progress which is being made in British Columbia ijj the use of refrigeration in the deferred marketing of the first crops. The present experiment vas the result of preparations made to take care of a surplus which was expected from the 1929 crop. According to the Toronto Globe, plants were established at three berry centres to which growers shipped their surplus berries, and where, under Government supervision, they were washed and graded, placed in barrels with sugar and sealed, afterwards going into cold storage, where they were kept for months at 15de<r above zero. Altogether 2100 barrels of high-grade Government-in-spected berries were packed in this way. The experiment is reported to have been a success, producing a first-class article, which can be used as fresh fruit. A large percentage of the pack has been sold, and the remainder will be lnal " keted before the end of the year. A small quantity of the fruit was also put up in lib cartons, chiefly for a«h ertising purposes, and it is anticipated that a large percentage of the 1930 crop will go out in this container, of convenient size for the housewife. Mushrooms as Food. The following note in regard to mushrooms is taken from a bulletin issued by the Central Experimental Farm, Ottawa. At the present day nature study is popular, and rightly so. but one branch of it is much neglected, that relating to fungi. The study of fungi makes an interesting hobby, and also a useful one. It is rathci surprising that so much ignorance concerning mushrooms is prevalent, while other subjects of nature study are well known. The prevailing impression is that edible fungi are few, and are called musarooms, while the remainder are poisonous or inedible, and are called toadstools. But the terms mushroom and .toadstool are synonymous. Therefore a better division, seeing there are more edible varieties than poisonous, is to call them all mushrooms. either edible or poisonous, as the case may be. It is commonly supposed that mushrooms spring up or grow in a night. A few of the very fragile kinds, such as those that appear in hotbeds and on manure piles, do appear in a night, but the majority take on an average .a week or more to mature above ground. Mushrooms are not palatable to all persons; some of the commonest kinds are injurious to some, but on the other hand invalids can eat mushrooms when unable to partake of more hearty food. It is unwise to gather mushrooms promiscuously and eat them without ascertaining their edibility. Many so-called “tests’ are frequently applied for this purpose, such as peeling, silver coin test, spoon test, etc. All such may be dismissed without comment, as they are unworthy of notice. Since the most deadly kind. Amanita phalloides, or the death cup. peels more readily than a majority of mushrooms, it proves conclusively the fallacy of this test; so with the other tests. The only safe way is to know them one by one. or take the advice of one who can definitely state that a certain kind is harmless. It may be mentioned here that all puffballs are edible, so long as their contents remain white; there are no poisonous kinds. Their edibility is lessened as they become discoloured. They finally become a powdery mass. The food value of mushrooms has frequently been over-valued. Statements have appeared that they may take the place of beefsteak. In reality they rank in the same scale as carrots and cabbages. In some respects their place as food is not unlike that of oysters, celery, berries, and other delicacies. They have, however, a distinct and very great value as condiments or food accessories. They are among the most appetising of table delicacies, and add greatly to the palatability of many foods when cooked with them. The moisture content of mushrooms is over 80 per cent. Many varieties of mushrooms may be readily dried for winter use by placing them facing an open •window exposed to the sun and draughts of air. When wanted fqr use they may lie softened by the addition of a little water, which should be utilised later in cooking them. AGRICOLA.