ON THE LAND

Stratford Evening Post, Issue 61, 23 May 1928, Page 2

ON THE LAND

PORK AND BACON. WHAT THE MARKET WANTS. The following report ha® been received bjy tho| New Zealand Co-. operative Pig Marketing Association from a British marketing authority:— "There is no real or regular market for pigs weighing from. 1101 b to 1201 b. These are merely used for chopping, and; "London 'is the best market for this weight of pig, tut great caro must bo taken that the quantity shipped is very email. As a mhttar of fact, it would be very much better if New Zealand did not ship any pigs of 1101 b to 1201 b. "Farmers should be educated to make pigs of the weights that are saleable, and- the only method to check the production of pigs weighing 1101 b to 1201 b is to pay such a price for these unsaleable weights, that will make the farmers market their pigs at the proper time.

MARKET COULD BE CREATED. "The best way for New Zealand to get into this business" would bo to raise porkers and to ship them to arrive here from October 1 until the end of March. Pigs that could not be shipped to arrive as porkers within that period should hen be fed into bacon pigs. With regular supplies of New. Zealand pork coming forward, a market could bo created. The trouble in the past ha® been that supplies of New Zealand porkers have been too irregular, consequently there never has been any real market for them, and buyers, either on the spot or on a c.iif. >basi«, would nattrrally only buy New Zealand pigs if they were an attractive price because of the uncertainty of any future supplies. There must be a'continuity of supply to establish a market land! that coutd be done quite easily in the supply of porkers. If retail buyers could depend on a regular supply of New Zealand porkers, they would! be imt'erested in tihe good's and bo regular buyers—that is the way trade is established in any article. At present, owing to the rlather irregulair supplies, it does not interest buyers except at a price. "As mentioned above, the market we recommend i. s for arrivals of porkers here in. the winter, say from the beginning of October to the end of March, and arrivals of baicon pigs in the summer from the Ist of April to the end of September. You chn take it as a regular rule, year in, year out this would be the best method to be adopted by the New Zealand shippers. As] a rule, tho cured bacon market in this country is on a higher basis during the summer months than during the winter months. This i s 'owing to the fact thht supplies, of pigs in the various countries shipping to" this market are not so plentiful as during the winter months, also supplies of Home pigs are generally shorter during: the summer months, with the result that curers in England and Scotland would always bo interested iin New Zealand bacon pigs during that period. Also, wo believe by shipping in this way the net result to tin, New Zealand producer would be much better than the present method of just offering ci.f. or shipping when it suits them.

ANOTHER REPORT. The? association has received the following report from another reliable source: — "Trade in New Zealand porkers is rather quiet, and there is very little demiand for them. Prices at the moment do not exceed 7d per, lb off Jjjooks Jn Smatibiield Marketl ibr weights ranging from 601 b to 1101 b.« Demand for these porkers has been very adversely affected by the very free offering of U.S.A. frozen pork loins, 9U) to 101 b and 101 b to 121 b average, which have been selling at from 9d to 9£d per lb on the spot, and for forward shipment March and AprU in particular, contracts have been made down as low as 8d per lb c.i.t. These loins, as you are probably aware, are 'all closely trimmed and consist entirely of prime meat. They are 'naturally very much more -attractive to the retail butchers than whole carcases of pork. They have also experienced a very big hog rim recently in U.S.A. and the available supplies' show a big increase as compared with last year."-

''".GENERAL FARM NOTES. THEIR RELATIONS TO CLEANLLI NESS. ■ The need for cleanliness in milking and separating was recently emphasised! by Professor Riddct. Speaking of the reliationsihrp between clean milking and feeding flavours he pointed out tbkt the careful milker wa 6 not likely to bo troubled with feed taints. In fact many farmers who fed turnips and the like could produce superfine! cream, itwas beyond doubt that m unclean milk feed {favours found the means by which they could strengthen One need only to let: a taintedl can o* milk stand to revise that. It theipfore came back to the question ot doing everything possible to cans and separator parts thoroughly olefin* Oowgrass might import a flavour, but careful milking and cooling would soon clear up all traces. CLAIMS REM E,Y FOR MAMMITIS. »An Australian dairyman claim* «> have a remedy for mamm,tis. whUi he lm nsed with. m i**s Hast three years (says the Lave Stock Bulletin"). As " »«J shows signs of the trouble he drench her with ten to sixteen ounces of epsora .salts in warm water, ndding ? little ginger It any be availabla This is given to reduce fever. n« milks the cow out, if possible. tf i

difficult to milk, lie uses a teat syphon. He massages the udder with warm water vmd soap, using oil after the massage to keep the cold out. The novel feature of the treatment is the injection, near or at the shoulder, of 20 to 30 minims (drops) of pure carbolic acid, liquid, diluted in equal amounts of water. It all depends ou the. severity of the ease, lie says, as to the number of injections required, but "if taken in hand on the first signs, one or two injections will bo sufficient. Ho gives the second injection-five days after tlio first, the third mjeetib.it ten da.y 3 aftoa- the second.