TELEGRAPHIC

Waikato Times, Volume I, Issue 10, 23 May 1872, Page 3

TELEGRAPHIC

From tho JS'tw Zealand Ue.rald. ORAIfAMSTOVVN. Tuesday. Sailor's Dream, adjoining tho Una, have crushed five tons for 21 \ ounces. Thu Albumin obtained u little more gold from tho rise going- up on the vein in the low tunnel, supposed to be that worked by the Success sliureholdors. Tho Moauatuiri. have- some splendid stone to-day. The JNorth Devon have almost drained their shuft, and will commence tu open out immediately. THK SOUTH. WEST PORT. Tuesday. Tho sea is making a great havoc hero. At the end of Gladstone-street a corner house is washed away. Tho Km pi re Hotel is beingpulled down to escape destruction. The owners and occupiers of adjoining , property arc clearing , out. (5 p.m. The sea is still encroaching , . The property in the neighbourhood of tho Empire Hotel is in jeopardy from the next tide. William Carr, tho Union Hank, Fernandez and others aro clearing out. The Union Bank opens temporarily at the Clarendon Hotel. There is heavy rain falling, but the wind has abated. J'oitions of the machinery submerged by the collision of the Charles Edwards with the wharf Imvo been recovered. DUNEDIN. There aro eighteen candidates for the Colonial University scholarships. At a meeting of Spiritualists it was decided to invite tho Rev. Mr. Cowelmg to visit Melbourne and report on .spiritualism. Tho Robert Burns Company, at Car rick, have had a trial crushing, and got 01 ozs I from fifty tons. The Provincial Council have carried a resolution against the Assembly interfering in the Educational Institutions of the province. Maoastrey's amendment onTolmie's resolution, ihut tho Council should consist of ID members, wns negatived by 2o to 11$. On the police estimate being considered, notice of motion was given for increased pay. Ml!. RICHMOND'S ADDRESS. Thk following is Mr. J. (.'. J.Jichmond's address. It will bo read with interest by all who are anxious to see :\. bettor nbite of things brought about : — " I beg to offer myself as a candidate for the seat in tho (leneral Assembly, vacated by your late representative, Mr. Lightband. 1 am encouraged to do this by the support which I met at the late geueral election, although proposed to you by my friends at the eleventh hour, without any previous concert with myself, and during my absence on another contest. "It is impossible not to see that the colony is j now in groat political and financial danger, and that j unless ft stop is soon put to the large excess of ex- j penditure over income, not only the public credit must break down, but a taxation of persons aud properties must follow, so heavy as to be ruinous to j whole classes, and which will tend to depopulate j the country, and to drive away capital, in spite of j the immigration that is being attempted. i " If elected, I should then chiefly work in helping, j Ist. To restore economy to the public service, and «. proper balance to the lir.auces. 2nd. To give a greater independence to Parliament by a proper i)is<iualiticatiou Act. 3rd. To introduce prudence and calculation into tho public interprises by protecting them against scrambling aud haste iu their adoption, and waste and jobbery in their carrying out. 4-th. To recover control for the Legislation, i and the opportunity of criticiem for the public over tbe plana for immigration—placing them under euch management aud restrictions as may guard the present colouiste as well as the new-comers from the hardships that attend and follow ill-advised wholesale importations of people. "I should exert myself, also, to secure your present liberal system of public education against the dangers that now threaten it, and to extend its beuenta'to the rest of the colony ; and I should be a hearty supporter of all legislation tending to social improvements." IVlr. Richmond is clearly alive to the position of tho colony, and it is to be hoped that he will succeed j in obtaining a seat, lie it a yontleuian of undoubted J ability, and in addition has had considerable experience as a member of the House and of different Ministries. Nearly every man in the colony has long been aware that the Government of New Zealand has been carried on in anything but an j honest and statesman-like manner ; in fact the i colony, to use the expression of Mr. Waterhouse, has beon "drifting." <» I FACTS FOR FARMERS. I "We hare had teveral inquiries about making unfer- i nifivted wine; and the spread of what is called temper- , ance princiuke will probably render the inquiries more minierous in future. We caimot do better in answer to those who desire to know the method of making wine j without fermentation, than quote a receipt gent some j time since to a Victorian newspaper by the Rev. J. I Tuckfield, who says.—You will oblige many of your i readers by publistiiug the enclosed receipt for making j un fermented wine. A friend of mine in this colony ! made wine from this receipt six years ago, and tho j balance on hand is excellent. The gentleman believes j the wine would keep good for twenty years. I have i tried the receipt myself. Uafermented wine may be j drunk by teeto' a, lers and non-teetotallers and would meet • with ready sale. Receipt—The grapes must be ripe j and sound. Pck the fruit off" the stalks; br«*ik or j squeeze on putting them into a copper or enamelled j boiler and then place on a elow fire; when the juice j boils take oft the seum; let it boil till the skins and seeds sink; then take off the boiler, and let the juice cool: then strain through a colander, prepare a tapering flannel bag, and strain the cool juice through it three times; then pour the juice (or wine) into clean bottles; ' then place ae many bottles in tbe boiler as will stand, j

and fill the boiler with cold water; then place on the fire, and when the water boilß, boil for half an hour; take out one bottle at a time, put in a sound cork and seal it over while hot; then put the bottles away in a cool place, and riot disturb it till w anted for use. Wine inude as above will keep many J-. ars. Many experiments have been made to test the relative peculiarities of churning the entire inillt and churning cream, amongst the most conclusive of which are the following, by C. JPatcrsou, of Windhausen, Germany, translated from the Milch Z-fitung -.—The cau>«» affecting the yield of butter from milk may he divided into two classes. I rt. Those which depend upon the technical handling of the milk. '2nd. Those which depend upon the composition of the milk itself. Among ihe first are to be conuidrred—The churning of the milk or cream. The ext> rnal temperature while the miik is standing. The description of pans to be used. The period of time the milk should stand bef re skimming. The rapidity with which the milk becomes sour and thick duriug churning. Different kind of churns. Temperature during churning of the cream or milk, and of the air. The kind of motion required to churn. | Among tho second—The description of food. Whether the cows are old or young milkers. The individual character of the cow—old or young ; quautity of milk : peculiarity of breed. Length of time the cow has given milk. Milking twice or thrice daily. First and last milk from the cow. After remarking that the causes in the first class are the most important for the farmer to attend to Mr. l'aterson states th.t "The churning of whole milk is, as a rule, little known. It is, however, often resorted to in Holstein, where cheese is not m ide. The general mode of procedure is self-evident; instead of being skimmed when it is rip enough, the ■ whole of the milk is worked in the churn. All the I experiments I have made to determine which method yield tue most butter have been in favour of churning j the whole milk when other circumstances have been equal. To obtain the greatest amount of butter in churning cream it is necessary—lst. To be in a position to control the temperature at all times of the year. nd. To be ! able always to perform the skimming at the right time. ! 3rd. Such it dnily i-upply of milk as will yield enough ! cream to allow it'to be churned before its yield of butter j is damaged by standing too loqg, owing to the quantity ! not being suflicient to churn. In churning " whole j milk," an experien ed person says he always proceeds I as follows : —The evening milk of one day and the morn- | ing milk of another are churned together. The former j is placed in a pan directly after milking, and the latter j added to it next morning. In summer the milk is j allowed to stand at most two feet high in the tub; in the winter about two and a half feet. In very hot j weather the morning milk is cooled down to 16 to 20 degrees R., before it is added to the evening milk. Under these circumstances the milk is nearly always ripe for claiming when the milk has stood thirty-sfx and twenty-four hours. The temperature of the milk when being churned should be from one-half to one degree It. warmer than when cream is churned. The churning itself should be hurried as little as possible, since the butter globules being more widely separated in milk than in cream, rather more time is needed for them to collect. In churning whole milk there is an increase in labor, owing to the necessity for more frequent churnings, hut this is far outweighed by the other advantages resulting from it. The beautifying and decorating of homes is becoming to be appreciated more than was formerly the case, but there is still great room for improvement. A new and most natural and beautiful style of decoration is by evergreens. In fact, the use of English ivie# in particular, for the purpose of decorating living rooms, is becoming more extensive every year, and cannot be too highly commended. Being very strong, they will live through almost any treatment; but study their peculiarities, and manifest willingness to gratify them, and they will grow without stint. Most houses are too hot for them, as indeed they are for their owners. N ither plants nor people should have the average temperature over sixty-five degrees Fahrenhit. Take care and not enfeeble your ivies by undue heat or excessive watering, and you will find they will not seem to mind whether the sun shines on them or not, or in what position or direction you train them. Indeed, so much will they do of themselves to render a room charming, that many would rather have them to draw upon than anything else in nature or ait. Do you wish the ugly plain doors that shut oft" your tiny entry from your p.irlour to be arched or curvod, like those in the drawing-room ot your richer heighbour ? Buy a couple of brackets, such as lamps for the burning of kerosene are sometimes placed in, and screw them on the sides of the door. Put in each a plant of EngliNh ivy -- the longer the better; then train the plants over the top, against the sides, indeed any way your fancy dictates. You need i not buy the beautiful but costly flower pots the flowerdealer will advise; common glazed ones will answer | every purpose, for by placing in each two or three | sprays of Goliseum ivy, in a'month's time no vestige ! of the pot itself can be discerned through their thick! screen. !