634 Journal of AgricuHure, Victoria. [10 Oct., 1916. 



temperatui'es during the whole butter-making operations. For the 

 butter maker on the farm the summer is the trying time. Very few 

 farms are equipped with refrigerating or cooling machinery. And 

 great difficulty is experienced in getting the cream down to a suffi- 

 ciently low temperature for successful churning, with the result that 

 the butter is soft and greasy in texture and contains an excess of 

 moisture. In addition, there is a considerable loss of butter fat when 

 cream is churned at a high temperature. Though there is a number 

 of factors which affect the moisture contents of butter, the principal 

 one is the control of temperature. The moral is : Use the thermometer 

 in butter-making operations, and don't guess at things. For summer 

 churning get your cream down to as near 52 to 54 degrees as possible. 

 And for Avashing and working purposes use the coolest water available 



Do not attempt to feed young pigs on roots, especially raw roots, 

 though a certain quantity might be used to supplement other feeding. 

 Roots contain far too much water in the first place, and in the second 

 place they contain far too little digestible albuminoids to nourish young 

 animals and enable them* to grow. If roots are to be used in any 

 quantity, they should be supplemented by some dry food containing a 

 high percentage. 



The value of the butter exported from New Zealand in 1915 was 

 £2,700,625, as against £2,338,576 in 1914, and the cheese exports were 

 valued at £2,730,211, as compared with £2,564.125. The total value of 

 the dairy produce exported in 1915 was £5,430,836, as against £4,902,701 

 in 1914, an increase of £528,135. The frozen meat exported totalled 

 £7,794,395 in 1915, as compared with £5,863,062 in 1914, an increase of 

 £1,931,333, or over 31 per cent. 



Of all the organic nutrients in a fodder, fibre has the lowest feeding 

 value. As a rule, fodder which has a high percentage of fibre has a 

 low feeding value. Fibre, in so far as it is digestible, is used by the 

 animal in the same way as starch, but in the majority of feeds the fibre 

 is largely undigestible, and is consequently valueless for the nutrition 

 of the animal, though it may be of some service in giving bulk to the 

 feed — a point of some importance. But the farmers' coarse fodders 

 always supply a sufficiency of this constituent, and there is no reason 

 for purchasing it. 



Carbohydrates is a chemical term to include starch and materials 

 closely allied to starch chemically. Starch does not form muscle,^ or 

 blood, or the curd of milk, or wool, but it furnishes, by its combustion 

 within the body, the heat which is necessary for the existence of the 

 animal. It is also a producer of energy or the capacity of work within 

 the animal. But it is well to remember starch has not the same value 

 as fat, weight for weight, as a heat and energy producer. Approximately 

 1 lb. of fat is equal to 2^ lbs. of starch for these purposes. 



