Inqiikiks and Uki'liks. 37.1 



Pineapple Export. 



East London. — ^Vllilt are llic ])i()si)t'cls for piiiea])i)le export, liow 

 should ilic fiiiil be ])a(ke(l, where are boxes obtainable, cte.y 



The (liicf, ])i rision of H orticiil t ii re ie])lies : l*iiieai)i)les ex- 

 ])oite(l al })i'es('iit are not lealizino' A'ery liifili prices, but it is con-* 

 sidered that the pr()s])t'(ts are ^dod. The vSoutli African Queen i)ine 

 has still to be known on the Euro])ean market lo lie ai)])reciated at its 

 full value. While it is not absolutely nt'cessaiy to ])lace i)ines in 

 cold stora<4'e Uefore shiiinient, this is recommended when it would 

 ])recool the fruit and put it on board as near ])erfect condition as 

 ])ossible. To be in the best condition foi' e\])oit. ])ines should be 

 packed when they aie at Icasl (io ]>e]- cent, lijie, i.e. they should be 

 fairly well coloured, and show no sii^ii of verdant greenness. The 

 sizes of all boxes aie <>'iven in the Fruit Ex})ort lieo'ulations. Boxes 

 manufactnred locally fioni ini])oiie(l s])rucc, and comparino" favour- 

 ably with the inijioited box, aic obtainable fioni timber merchants. 



" Blown " Cheese. 



P ret Olid. — What is the cause of cheese " bl(j\vin<4' '" after it has 

 been taken out of the i)ress and placed on the cui'in*^' shelves? 



7'//c Sii/x'rinh'ndenl of Jhil ri/in// re])lies ; Assumin<i- this is not 

 due to the use of ^assy milk, then it is the fault of the (dieese-maker 

 in the various sta<i'es of making- which the cheese has to undergo. 

 " Blown " (dieese is nearl\- always dne to insutficient cooking nnd 

 drawing the whey off too soon, and, in some distiicts, also to the 

 cooking temj)eratuie being too low. Cheese whi(di is insuthciently 

 cooked, and the whey drawn oft too soon, retains too nuudi whey or 

 moisture, which any auioujit of pressing will not remove, conse([uently 

 the excessive whey in the (dieese ferments and forms gas, which in 

 due course causes the (dieese to hea^e or " blow "": this also applies 

 to (dieddar (dieese, and what is knowii as a weak-bodied cheese will 

 act in a similai' nuuiner. 



Spraying for Codling-Moth. 



( hidlslionrn . — Please ;i(l\-isc nic what s]))ay to use and when io 

 slai't s])raying ])ear trees 



(irootfontcin School of A (/ riciilt lire je])lies : Pears usually suffei- 

 from co(lling-mot!i infestation, liegin to spray as soon as the i)etals 

 start falling off. Pepeat in fourteen days and again in twenty-one 

 days. Two later sprayings at intervals of three weeks can be given. 

 Tlie poison used is arsenate of lead at the strength of •') lb. to oO 

 gallons of water. A fair amount of force should be applied in sjiray- 

 ing, and the little cup at the top end of the fruit should be filled with 

 the poison, as this is the place wliere the larvae enter the fruit. 

 Banding the trees can also Ix tri(Ml. b'allen fruit must be deslioyed. 



