128 Journal of Agriculture, Victoria. [10 Feb., 1916. 



REMINDERS FOR MARCH. 



Live Stock. 



Horses. — Feed as advised last inonth. Those in poor condition should be 

 " fed up " in anticipation of winter. 



Cattle. — Cows in milk should have plenty of succulent fodder and water 

 easy of access. Algerian oats should be sown on suitable land for grazing off 

 in the winter. Sow a mixture of oats, rye, and tares or peas for winter fodder 

 or to fill silos. Only exceptional cows and those required for town milk supply 

 should be served between now and July. Within the next two or three months 

 is the best time for cows to calve, as they will pay to feed through the winter 

 and give the best returns for the season, and be dried off when the grass is 

 dry and scarce. Calves should be given lucerne hay or crushed oats where 

 grass is not available. 



Pigs. — Sows about to farrow should be provided witli short bedding in well- 

 ventilated sties. See that the pigs have shade, and water to wallow in. There 

 should be plenty of cheap feed now, and pigs sliould be highly profitable. Read 

 articles on breeding, feeding, &c., of pigs in Journals for April, 1912, June, 1913, 

 May, 1915. 



Sheep. — All ewes should be kept strong for lambing. Crutch round tails 

 and lessen acciimulation of discharge, and consequent attraction to tlie fiy pest 

 at lambing time. Clear wool from round udders and teats and thereby save 

 many a lamb in bad weather; especially is this necessary in the case of young 

 ewes of the Merino and Lincoln crosses. Clear wool from eyes also. In crutching 

 ewes when close to lambing lay them over carefully, grasp by the thigh low 

 down, not by the flank as is generally done, which is a careless practice. Pure 

 British breeds of ewes and very coarse cross-breds may still be only coming in 

 season; rams should be left mated to make sure. Have good grass paddocks, 

 if season favorable, to cut off' ewes with early-born lambs into, for extraordinary 

 prices will be available again this winter. 



Poultry. — Cull out the drones and get rid of surplus cockerels. Keep 

 forward pullets well fed — eggs are rising in value. Repairs to houses should 

 be done this month. Thoroughly cleanse all liouses and 'pens. Spray ground 

 and houses with a 5 per cent, solution of crude carbolic acid, to whicli should be 

 added a little lime — this will act as a safeguard against chicken pox; burn all 

 refuse and old feathers. Provide a liberal supply of green food. For each 

 moulting hen, add a teaspoonful of linseed to the morning mash. Use tonic 

 in water, which should be kept in cool sliady spot. 



Cultivation. 



Farm. — Work fallow where possible for autumn sowing of cereals. Sow 

 winter fodder crops, such as rye, barley, and vetches. Prepare land for lucerne 

 plots for autumn seeding. Make silage of maize and other crops for winter use. 



Orchard. — Prepare new land for planting; plough deeply and subsoil; leave 

 surface rougli. Plant out strawberries after first rain. Plant crops for green 

 manure. Continue to fight the Codlin Moth. 



Vegetable Garden. — Prepare ground for winter crops. Plant out seedlings 

 in moist soil. Sow cabbage, cauliflower, lettuce, early peas, swede turnip, beet, 

 carrot, radish, and early onions. 



Flower Cardex. — Cultivate and water. Feed dahlias, chrysanthemums, and 

 roses. Plant out shrubs, trees, and all kinds of bulbs. Sow hardy annuals. 

 Plant geranium and pelargonium cuttings. Spray for Aphis, Red Spider, and 

 Mildew. 



Vineyard. — Select scions, if not done last month, '\^^lere ripening is difficult, 

 assist by removing basal leaves only, as soon as berries change colour. This 

 is the month for drying currants, siiltanas, and gordos (Lexias and Clusters). 

 Do not pick before grapes are properly ripe. For instructions for packing grapes 

 for export, apply to Department. Shipments should be made in March and early 

 April. 



Cellars. — ^\^intage month. For light dry wines, pick as soon as grapes are 

 ripe; do not wait for over-maturity, as is so often done. Pay attention to 

 acidity; correct same if necessary with tartaric acid or late grapes. Acidimeter 

 supplied by Department; price, 'Ss. 6d. Svilpliiting and the use of pure yeasts 

 are strongly recommended, as they insure production of sound wine; further 

 information supplied on application. 



