LIVE-STOCK AND THE FARM.

Southland Times, Issue 19658, 7 October 1922, Page 10 (Supplement)

LIVE-STOCK AND THE FARM.

THE 1000 lb. COW.

Butter and Cheese Supplies.

(By “HARVESTER.”)

A 1000LB' COW. ALCARTRA CLOTHILDE PIETJE. Many attempts have been made in New Zealand to produce a cow which would give 10001 b of butter-fat in a year. In’s has been accomplished by Alcartra Clothilde Pietje. a Taranaki Friesian. She has produced 10001 b of butter fat, which is equivalent to 1160 lbs of butter in a period of ten months. The world’s record production for a Friesian cow, or for a cow of any breed, is held by a Canadian-bred Friesian, which produced 12701 b of butterfat in 365 days. This cow, Bella Pontiac, started for test five days after calving—she was allowed to come to her full milk before her weights were recorded— and no calving conditions were imposed. Moreover, she was stall-fed, . groomed, and housed throughout the period of her test, and like the other fifty Friesians 1 and a few Jerseys which have succeeded { in giving 10001 b of fat in 365 days, she j was milked four times a day. The Taranaki-owned cow, Alcartra Cloth- j ilde Pietje, is the champion show cow of j the North Island, and she was bred in. this ; country. She is the New Zealander’s idea of a typical Friesian dairy cow. It now j cems probable that she will produce at least 11001 b of butterfat in 365 days after completing her test, that is to say, she will have carried her calf for eight months of her testing period. Moreover, her test started on the day she calved. She was not allowed a single day to recover, but her weights were recorded from the very first milking. She has never been housed—not for one single night—but has run out in grass paddocks night and day summer and winter, and the farm on which she is being tested is in close proximity to the snow-clad Mt. Egmont. Naturally enough Alcartra Clothilde Pietje has been given all she would eat, but her feeding of concentrates has not been heavy. She much preferred good Taranaki pasture. She has been milked three times a day. Her record completed will surely rank as a world’s record for all breeds under the conditions of her test. Its completion will be awaited with great interest. Alcartra Clothilde Pietje is now owned by Mr V. Marx, of Mangatoki. He purchased this champion cow from a relative for 60 guineas, the price at which she was purchased from Mr Newton King, her breeder, at the dispersal sale of that breeder’s herd. Mr King also bred her dam and her sire. Mr Marx is a fortunate young man. Alcartra Clothilde Pietje is the first j'Airebred cow he ever owned. He tested her two years ago, and shortly after her test was commenced she knocked her bag and injured a quarter. From only three sound quarters she produced 842.711 b of fat, and at the next calving she came in quite sound. She was undefeated in the showrings last season, calved successfully at the beginning of this season and now is making a phenomenal record. Naturally Mr Marx has considerably increased the size of his Friesian herd during the past year. During a visit to New Zealand Mr W. Hawker, president of tkc South Australian Friesian Chib inspected the champion cow and described her as the best Friesian cow he had ever inspected. BRITISH BUTTER SUPPLY. NEW ZEALAND v. DENMARK. In their annual report on the importation of butter to the United Kingdom, Messrs W. Weddel & Co. give some interesting facts about the competition between New Zealand and Danish butter on that market. The report states that the year 'ust completed was the first since 1917 that free trading was permitted. During the year all previous figures were beaten by Australia and New Zealand, who sent 51,688 and 43,184 tons of butter respectively. The total imports of Britishmade butter reached 97,887 tons, out of a total of 188.781 tons from ail sources. “It is gratifying,” states the review, “to feel that the quantity of butter received from Empire sources now exceeds that produced by fireign countries, whereas before the war the proportions were 20 per cent, and 80 per cent, respectively.” The total importation of butter into the United Kingdom for the year was an increase of 48,568 tons as compared with the quantity received in 1920-21, but it is still much below the 1913-14 total of 213,434 tons. The total arrivals from British Ovenseas sources of 97,887 tons, however, was more than double the quantity, 42,726 tons, imported in 1913-14. “The usual high standard of quality of New Zealand butter,” writes Messrs Weddel, “was fully maintained throughout the year. A large number of buyers in the North of England and the Midlands who, until the last few years, have confined theif trade almost exclusively to Danish butter, are now working New Zealand more or less regularly, as experience has taught ■ them that the quality in many cases is quite equal to the very finest Danish butter that arrives in this country; and the Danes arc finding it increasingly difficult to keep their trade in face of the competiton from New Zealand butter. New Zealand producers have always keenly resented the wide discrepancy which usually exists between the prices realised for New Zealand and Danish butter. In January last, when the difference happened to be wider than usual, a number of importers met in London and launched a scheme for lessening the gap between ths two prices by means of a propaganda to popularize New Zealand butter. When the propaganda started, at the end of January, Ney; Zealand butter was selling at 147/- per cwt, and Danish at 190/-; when it stopped, at the end of April, the quotation, for both descriptions was 188/- per cwt. It cannot, of course, be claimed that this result was achieved solely by means of the propaganda, but there can be no doubt that New Zealand butter was very much in the public eye during those three months. It was an experiment in advertising that- might well be followed up on a larger scale by New Zealand producers.” Arrivals of butter from Denmark into Great Britain during the year totalled 67,313 tons, as compared with 47,580 tons in 1920-21, 34,591 tons in 1919-20, and 88,935 tons in 1913-14. This is still the most important source of supply of butter to the United Kingdom. In every respect the best New Zealand butter is intrinsically equal, if not superior, to anything the Danes can produce; but where Denmark has the pull is in its being able to furnish a continuous supply of butter of uniform quality to a market close at hand, whereas New Zealand butter is apt to be irregular in supply, and its condition on arrival is not always so perfect as when it starts on its six weeks’ voyage to England. The quantity of butter received from Empire sources now exceeds that produced by foreign countries, whereas before the war the proportions were 20 per cent, and 80 per cent, respectively. CHEESE SUPPLIES, FOREIGN IMPORTS 7 J>ER CENT. With regard to the cheese supplies of the United Kingdom Messrs W. Weddel and Co.’s report states that the British Empire continues to held the predominating position gained during the war. For-

eign imports are now only 7 per cent, of the total, as compared with 20 per cent in 1913-14. The total arrivals of cheese for the year amounted to 138,430 ton?, against 13-5,064 tons in 1920-21. Of this quantity New Zealand furnished 69,380 tons, Canada 53,674 tons, and Australia c, record figure of 5425 tons. Foreign sources were responsible for the unimposing total of 9863 tons. The average price last year was over 50 per cent, higher than in 1914, thereby indicating that the consumptive demand for this article is still in a very health condition. On the whole, market movements in cheese were less wild than in the case of butter. Australian supplies, although heavier last year than in any previous year, are still relatively insignificant, but New Zealand seems to h..vc definitely ousted Canada from its position as Britain’s principal cheese supplier. Fluctuations in prices were altogether abnormal. Every time the market, rose, it rose too high, and every time it fell, if fell too low. The table of prices attached to the report reveals how wide and rapid and frequent these movements were, and it must be apparent that a considerable element of luck must have, characterised selling results. The range of prices was, if anything, more extreme than during the preceding twelve months, but the average selling price was lower than in any year since 1916. ARGENTINE OPPOSITION. A FORMIDABLE COMPETITOR.. The competition of the Argentine is touched upon by Messrs Weddel and Co. in their annual report upon the British butter and cheese markets. It is estimated that there are no fewer that. 9,090.000 cows in the Argentine, as compared with only 1,000,000 in New Zealand; but whereas New Zealand exports 112,000 tons of dairy produce per annum, the maximum export from the River Plate hitherto has not exceeded 20,000 tons in any season. The production of butter during the past twelve months, although well up to the average, of recent years, was disappointing, inasmuch as the expected increase was checked by climatic conditions, and other factors militating in a minor degree against an increase in production were locusts and foot-and-mouth disease in the northern part of the Republic. Nevertheless the total quantity of butter produced during the past twelve months is estimated at 27,000 tons, of which 16,821 tons reached this country. The imports in 1920-21 were 19,423 tons, and in 1919-20 only 5,369 tons. The past year being the first year of free trading in Argentina butter, the wide and sudden flunctuations in prices at this end had an extremely disconcerting effect upon shippers, and this circumstance to a certain extent checked production. One of the greatest difficulties facing butter producers in the Argentine is the want of relation between the rental of the camps and the value of the cattle that occupy them, due to the enormous demand for land to accommodate the vast number of beef cattle at present being held up for want of a profitable market. This, however, would appear to be a temporary disability; but it seems likely that the rents charged for land will have to be considerably reduced before the dairy and meat industries can. be put upon a proper fooling. It was strongly felt by shippers that the rate of freight charged upqn butter from the Argentine, viz., U per lb was excessively high, having regard to the short journey, the small space occupied by butter as compared wit h meat, and the rates charged by the Australasian lines. The River Plate shipping companies have agreed recently to rebate ;'d per lb. under certain conditions. Messrs Weddel regard the. prospects for ibe coming year as favourable and give promise to a Large increase in. production. with a steady improvement in the general level of quality of Argentine butter. Although the difficulties in the way of producing a really first class article may be greater than in most countries, signs are not wanting that much greater attention is now being paid to this vital matter. THE ELECTRIC FARM HAY-MAKING WITHOUT SUNSHINE With the prospect of electricity on many Southland farms, (he following description of how Mr R. Borlase Mathews, Sussex, made hay by an electric process, is interesting. He says I have just made hay in large" stacks without the aid of the sun. The grass was stacked as soon as it was cut - i.e., while it was quite green. A hollow space was left in the centre of the stack, which was connected to an electric sirocco fan. which blew air into the centre of the stack and cooled it, utilising the heat of one part to cure another part. The stack was only blown in this way when it started to get too hot’ (over 150 deg. Fahr.) The neighbours who looked on hourly awaited a call for the fire-brigade, but they waited in vain, for hay of excellent quality and splendid aroma was produced with no untoward results. SHEEP DIPPING WHY IT FAILS Why is it that so many sheep nnsera persistently and consistently neglect the dipping of their sheep? This question is asked by the New Zealand Farmer with special reference to dipping for parasites. In answering the query the writer states that dipping is as important as feeding. Tick-infested sheep will not thrive, and tick-stained wool means low value, both together mean loss of revenue. Shi?ep owners must be as fully aware of these facts as they are of the fact that dipping is the only known means of destroying parasites on sheep. And yet when dipping comes round little or no consideration is given to its importance, and it is rushed through. The inevitable results of this evil practice are ticky and lousy sheep, ill-grown animals carrying inferior wool, monetary loss, and the condemnation of the sheep dipping preparation. SHEEP DIPS. _ New Zealand is well supplied with the best sheep dips, powder and fluid, poisonous and non-poisonous, that the world can produce. There are the inferior classes of sheep dips, all of which should be avoided. The best known brands stand in a sphere quite apart from the others. These are manufactured under strict supervision. The selection of the ingredients is controlled by specialists possessing the necessary expert and scientific knowledge. The manufacturers can do no more, the article is as near perfect as it is possible to have it, so that the actual result rests with the user himself. After ail a sheep dip Is but a tool in the hands of the user. A careless or indifferent user will only make, trouble, and so it is exactly in the case of dipping sheep. « “DIPPING” The instructions for use of a standard dip on every packet are definite and clear. They are compiled on a basis of many years’ practical experience by the manufacturer, in all sheep breeding countries in I the world, and with the express object of assisting rhe user to obtain a satisfactory result. These instructions insist on careful and thorough mixing. They call for regular stirring of the bath to insure that the

particles of the dip arc kept in suspension, so that each sheep will take away its share, and they also point out the necessity for keeping the sheep in the bath until the dip has had time to soak into the skin. If the powder is hurriedly mixed it will never make up into a satisfactory dipping ■wash. And if it is not allowed to soak into the skin of the animal, how can it kill J the ticks and lice which feed there? If the ’. user would only grasp these simple facts • and conduct his operations accordingly 90 ; per cent, of the complaints of unsatisfactory ■ dipping results would disappear. SHEEP PARASITES AND THE DIP ' Most farmers know that ticks and lice | feed upon the blood of their host, which they suck through the skin tissues, and they are very tenacious of life. The outside skin of these parasites, especially of the ticks, is very tough and almost impervious to moisture, and to be certain of destroying them through their bodies, a dipping mix- ; t-ure would have to be applied so strong that the sheep themselves would scarcely survive the operation. Therefore, these parasites are more effectively destroyed by the poisonous dip taken through their food channels, and to effect this the poisonous dose must be where they can get it and feed on it, and that is on the skin. When sheep are rushed through a bath the dip does not reach the skin, therefore the parasites may remain more or less unaffected. Tick eggs are impervious to the effects of the dip itself, except, perhaps, those on the verge of discharging the pupa. When the young tick emerges from its case it immediately commences feeding, and the poisonous substance on the skin of its host should be there waiting to do its work. The dip is practically useless in the wool only. It must get to the skin, not only to destroy the existing parasites, but to protect the animal against becoming reinfested. If users would realise the foregoing facts regarding the action poisonous dips have relative to the destruction of the parasites perhaps this habit of rushing the sheep through the bath would be discontinued. Even with the so-called non-polsonous dips, which perhaps can be said to destroy quickly the parasite by means of a suffocating action, a thorough soaking is imperative if satisfactory results are to follow. Some of these dips are very quick in their ' action, but as is now well known, the effects disappear and leave the sheep likely subjects for re-infection. The standard poisonous dip is. slower but surer in its action, and a period up to five weeks after dipping has been known to elapse before the complete eradication of the parasites has taken place. Users of the standard dip should - bear this in mind since it may avoid many complaints.—“ National Woolgrower.” THE HAY FIELD. Just now manj’ farmers arc thinking of , closing up certain paddocks for hay. Some' , men give this matter a fair amount of attention, while others don’t. We find among y the owners of hay-making plants some most L careful, because they know what the upkeep [ of machinery costs. In the other case the man who usually hires or borrows, seems [ to think a mowing machine, hay rake or > sweep will go anywhere you can drive a ; sledge or plough. This is a very wrong idea in many ways. Firstly, a hay field to ; get a clean cut must be fairly smooth on [ the surface. If lumps are standing up . high, the cutter must be set high to ride ■ over the rough ground, and in this case a • considerable amount of grass, which should . be made into hay, is left standing. Second- • fy, we have the field well strewn with pieces of wire., bones, stumps, odd pieces of old i broken farm implements, etc., etc. Now, if a contractor, or fellow helper, happens l to drive foul of any such ornaments, it means usually a well strained machine or > broken parts. This results in no end of trouble and expense. The owner may or may not have or be able to get a duplicate without some considerable delay, which is a source of worry to the machine owner, also to the owner of the hay, and to pass on, it will upset perhaps three or four people who arc waiting in turn for the broken machine. Possibly the weather breaks, and no end of Loss and inconvenience is caused, because one man is too lasy or neglects to make a close inspection of the hay field before closing it up for hay. Machinery of any kind is a very expensive matter, but with the implements now under notice they are used very little each year. There is depreciation, interest on invested capital, oils, duplicate parts, and last, but not least, to work them satisfactorily a man requires a fair amount of mechanical skill to get. through in time. So, Mr Farmer, just spend a day or so; fill up the nasty holes, clear the wire, cut off the stumps, and pick up bones and iron work. Give the paddock a good harrowing, and if possible, roll the bad parts, and your ears will not burn at night, when your neighbour is saying what he did during the day. BABY BEEF FEEDING PROFITABLE. The term “baby beef” is one that is not understood by many people. Contrary to the idea some have regarding it, a baby beef steer is not a little steer. He is a special production, in which the essential characteristics are early maturity, quality, finish, and thickness of flesh, in all of which the Hereford leads. By proper care and feeding the animal has been brought to a weight of 1,000 to 1,500 pounds months sooner than he would have if allowed to remain on the pasture or in the herd without this special attention. There arc many advantages in maturing beef cattle at an early age. The feeder gets his money much sooner than b n otherwise, and there is a greater demand for baby beef than for the ovh_r As the animal is never allowed to stop growing or lose his calf flesh, every pound of feed goes where it will do the most good, j These feeders who have made a speciality of the production of baby beef state it is ‘ not so expensive to bring an animal up to a lOdOlbs. in 12 to 16 months as to produce one weighing 1,400 to 1,600 pounds in two or three years’ time. The early maturing quality of the Here- . ford makes it particularly adapted to the needs of the producer of baby beef.

CLEAN MILK. The ideal way to avoid sediment in milk is to keep the dirt out of the milk pails, says “The Dairy.” Such an ideal condition is possible in dairies that specialise in certified milk and sell the product at a high price. In average dairies, from which the milk is sold at average prices, such extreme precautions are impossible, and there will always be some sediment in the milk. This sediment must be removed by straining. Possibly no operation in the care of milk is more carelessly done than the straining. The writer ventures the opinion that, in most of the cowhouses he has visited at milkißg time the only straining given was through the coarse wire mesh of the strainer pail; as good as no straining at all. The old plan of using several plies of cheese cloth, once considered ideal, is also falling into disuse, for it does not attain its object to the satisfaction of sanitary inspectors. Possibly the best method, and one that is within the reach of all, is the use of two plies of flannelette with a strip of absorbent cotton between. The flannelette should

be boiled after each using, and the absorbent, which, is very cheap, should be renewed for each milking. There are also specially designed wire strainers that are satisfactory. Mention should be made of one specially bad practice—jarring the strainer to make the milk flow more rapidly. The fact that the milk has started to flow slowly should be taken as an indication that sediment is accumulating, and this jarring helps that sediment through to the milk can. Instead of jarring the strainer, rinse it off in cold water. Perhaps it will be necessary to renew the absorbent. When all is said and done, however, straining is merely a last resort in securing clean milk. Everything practicable should be done to keep the dirt out of the milk in the first place. No good farmer will consider himself imposed upon if asked to keep cows and cowhouses clean, and to wipe off flanks and udder with a damp cloth before milking. The milk-pail with a very small opening is also a good device for keeping sediment at a minimum.

PUREBRED CATTLE. There is no good reason why it should cost more to care for a good herd of purebred dairy cows than it costs to care for the same number of good grades, although farmers sometimes believe that the purebreds are more expensive to keep. However, the dairyman often does spend more on purebreds because he sees greater possibilities in them, and consequently takes more interest in them, feeding them better, and caring better for them. He does not need to do this, but usually finds that it pays him in gross returns and in net returns. The results would have been the same, though possibly not in the same degree, if better care and feed had been given to a good grade herd. But it sometimes takes the stimulation supplied by the ownership of a few purebreds to induce a man to improve his dairy operations. CALF FEEDING. It does not need argument to show that the calf should be allowed some substance to replace the fat which has been abstracted from its natural food, viz., milk. Many substances are made use of to form substitutes for that fat. The chief amongst these are the following:—Linseed, in meal or steeped form, to be later replaced with ground cake, crushed oats, maize meal, etc. It should be remembered that oats and maize meal, useful as they are, should be supplemented with linseed or with some form of oil, even when separator m’dk is freely made use of; the addition of one of the substitutes mentioned will be found of the greatest, value. The calf should be induced to consume with the allowance of milk at least some proportion of linseed. It may be that the, quantity of linseed is of the smallest; the allowance may begin with half an ounce, Co be very gradually increased to four ounces; but it should be several weeks before the larger quantity can be consumed with advantage. Good crushed oats, fed dry, or almost dry, and with some linseed, after the milk allowance has been consumed will be found to be a most useful addition to the calf ration. A calf that has been well cared for wiH at a month old. make good use of four ounces of this food. JOTTINGS. A member of a Paris firm, in the course of a letter, states hs intention to visit New Zealand with the object of trying to secure direct shipments of New Zealand butter to Paris, via Dunkirk. For some years, he says, his firm has sold large quantities of New Zealand butter in France. Before the war New Zealand butter was known and much appreciated in France, and of later years, especially last year, sales have greatly increased and the butter has been very much sought after. “Smacked both ways,” was the confession of a shareholder in the Pahiatua district who (states the Herald) had changed over during the season from one factory to another in his supply of milk. When the reckoning day came at each end he found he was a loser. Even with butter-fat, as in national affairs, it evidently pays to be loyal. Cowe under test form a valuable section of the annual report of the Dairying Division of the Department of Agriculture, in view of the great development of dairying in New Zealand. The Commissioner remarks, however: “The total number of cows systematically tested last year was 45/564, which is not a satisfactory proportion of the Dominion’s milking stock. One would Like to see herd-testing a definite part of every dairy company’s organisation, the cost to be borne by the company. This would result in more systematic herd-de-velopment, with a resultant benefit to the revenue of the individual, the dairy com-

pany. and rhe country as a whole.” The popularity of association testing is increasing. 25,912 cows being tested as compared with 19,799 last year. The Black and White breed is now able to boast of the possession of no less than fifty cows and heifers which have given over 10001 b of butterfat in 365 days. The fiftieth cow to complete her test was McCloud Hengerveld Geertje, which at the age of seven years produced 28,0441 b of milk, average test 3.85 per cent, butterfat 1081.841 b. In practical farming there is no best way of doing things; the mere fact that the weather of the coming season is unknown makes it impossible to specify absolutely the nght course either in cultivation or in manuring. General principles can be laid down which the practical man in his turn must learn to apply to his own condition; ■uccess is only possible when he, too, does lome thinking.

People seldom think of the dairy cow as a hard-working animal, yet it is a fact that she works harder than other domestic animals. Every year she gives from five to ten times her weight in milk, containing as much actual dry matter as do the bodies of two or three steers. It requires approximately the same amount of energy to produce 201 b of milk as it does to plough an acre of land. This gives us some conception of the enormous amount of work the cow does and indicates why she should be well fed and cared for. According to latest advices, the British Friesian cow Brookside Colantha, owned by the Hoche Herd, has given 2005 gallons of milk in 209 days, and she is still yielding over nine gallons daily. From this it looks very much as if this cow will reach the coveted 3000 gallon mark. In summing up in a case in the Supreme Court recently his Honour, Mr Justice Chapman, said he had been engaged lor the greater part of this year in hearing eases concerning disputes over farms, and he could not help feeling that they were the outcome of sales and successive sales, at a profit, of land in Taranaki and in other places, and the position in many cases was that the men now on farms were men of insufficient or limited means, and they were unable to do justice to the land or . themselves or to the reputation of the province. They had been the victims of the spirit of speculation which had overwhelmed this province in the boom years of 1920-21. A hearty laugh was occasioned at a meeting of the Farmers’ Union when the question of membership was being discussed. Mr J. McCort said that many and varied were the excuses given by farmers for not joining the Union, but he thought that one which had been given to him recently took the biscuit. He had asked a farmer |o join the Union, and the reply he nad received was: "What the —— does the U nion do for us farmers, anyway? Look at the turnips which are rotting all over the country this year.” The Cambridge Independent mentions Mr J. Ambury's herd of gra&j Jerseys which comprise 66 cows, and for rhe year ending July 31 last averaged no less than 362.7 lb butter-fat. Six of the cows in the herd calved between December and March, while one cow had been milking for fourteen months when the season commenced, and did not freshen again during the twelve months over which the above average was put up. The only supplementary autumn feed grown on the farm was two acres of soft turnips. K The Suffolk has fairly • established its claim by tests in various countries to be the most prolific of all breeds of sheep. A Canterbury achievement this season by a small flock of the black-faces would seem, however, like constituting a record (states a southern contemporary). The Suffolk purebred flock of Mr George Gould, at Coats Island, comprises 25 ewes. Recently 62 lambs had been tailed from 22 ewes. The next morning another ewe was keeping a worried eye on a family of four healthy youngsters, leaving two more ewes. Excluding these, the lambing works out at the phenomenal percentage of just on 287, which substantially exceeds any achievement of which there is a published record. Speaking to an Australasian reporter, a leading Victorian Jersey breeder expressed himself strongly in favour of small paddocks. He said: "There is not the - slightest doubt in my mind that I could not keep anything like the number of animals I do but for small paddocks. Further than this, as he went on to explain, cows appreciate frequent changes of pasture and milk much better when they are provided. With grazing areas of limited size a dairyman is able to control his pasture and also his stock, and to handle both with greater advantage to the land, the stock, and himself. The paddocks are pastured successionally, and the cows are not allowed to remain on any of them sufficiently long to foul nr otherwise waste the feed. By frequently sh if tine them from one to the other the pastures get a chance to recover from the previous grazing and to make fresh growth before they are again eaten down.” A series of lectures under ihe control of the British National Clean Milk Society will be given at a conference to be held from October 16 to 18, in the Council of the Guild Hall. London. Papers will be read by experts on various aspects of the milk question, and discussion will follow the reading of each paper.