72 Joiinidl of Agriculture, Victoria. [lo Jan., 1912. 



REIVllNDEHS FOR FEBRUARY. 



LIVE STOCK. 



Horses. — At Grass. — Supplement dry grass, if possible, with some greenstuflf- 

 Provide plenty of pure water and shade shelter. In Stable. — Supplement hard feed 

 with some greenstuff, carro'.s, or the like, and give a bran mash once a week at 

 least. 



Avoid over-stimulating foods, such as maize and barley. Give hard feed in 

 quantities only consistent with work to be performed. Stable should be well 

 ventilated and kept clean. Remove manure promptly to a sufficient distance. 

 Exclude flies. When at work, give water at short intervals. Always water 

 before feeding. 



Cattle. — For milking cows the food should be of a succulent nature. Water 

 should be pure, plentiful, and easily accessible. Provide shade shelter and salt 

 licks. Keep milking sheds and feed boxes scrupulously clean. Remove attractions 

 for flies. Care should be taken that the remainder of the cows required to calve 

 next spring should be served this month. 



If succulent feed not available, calves should be given milk until green grass 

 appears. Their condition will thus be maintained and enable them to winter 

 well. 



Pigs. — If hard fed, some green vegetable food should be added. Give an 

 ounce of Epsom salts in the feed occasionally ; also a handful of charcoal. Water 

 baths are appreciated in hot weather. Keep free from lice by brushing occasionally 

 with an oil brush. 



Sheep. — Drench any weaners scouring ; Cooper's tablets are handy for this 

 work. Lime dams and pools ; thick water and dry feed are responsible for many 

 troubles with ewes la'er on. Keep salt available. 



Do not wait until in-lamb ewes, or good wool-growing sheep are poor, before 

 commencing to feed a little oats cr oaten hay; it means better mothers and more- 

 shafty fleeces. 



Coarse crossbred ewes ;ire not in season till now. Downs' rams should be mated 

 -with this class for lambs ; merino rams for graziers' sheep. 



Poultry. — Chickens should now be trained to perch; they will be more healthy 

 and less liable to develop wry tails. 



Provide plenty of green feed and give less grain and me.\t. Avoid condiments. 

 Keep water in cool shady spot and renew three times each day. Keep dust bath 

 damp. 



Birds showing symptoms of leg weakness should be given i rrrain of <|uinine per 

 day (three months old chickens, ^ grain) and plenty of skim milk. 



CULTIVATION. 



Farm. — See that ha} stacks are weatherproof. Cultivate stubble and fallow, 

 and prepare land for winter fodder crops. Get tobacco sheds ready for crop. 

 In districts where February rains are good, sow rye, barley, vetches, and oats for 

 earlv winter feed. 



Orchard. — Sjiray for codlin moth. Search out and destroy all larvse. Cultivate 

 the surface where necessary and irrigate where necessary, paying particular attention 

 to young trees. Fumigate evergreen trees for scale. Continue budding. 



Flower Garuen. — Cultivate the surface and water thoroughly during hot 

 weather. Summer-prune roses by thinning out the weak wood and cutting back 

 lightly the strong shoots. Thin out and disbud dahlias and chrysanthemums. Layer 

 carnations. Plant a few bulbs for early blooms. Sow seeds of perennial and 

 hardv annual plants. 



Veget.able (tARDEN. — Continue to plant out seedlings from the seed-beds. Sow 

 seeds of cabbage, lettuce, cauliflower, peas, turnip, and French beans. Keep all 

 vacant plots well dug. 



Vineyard. — February is ihe month for the " Yema " or Summer bud_ graft. 

 Select scion-bearing vines; mark with oil paint those conspicuous for quality and 

 quantity of fruit, regular setting and even maturity. 



Sulphur again, if necessary, but avoid applying sulphur to wine grapes too short 

 a time before gathering. 



Cellars. — Prepare all plant ana casks for the coming vintage. An ounce of 

 bisulphite of potash to each bucket of water used to swell press platforms, tubs, 

 &c., will help to keep it sweet. Keep cellars as cool as possible. Complete all 

 manipulations so as to avoid handling older wines during vintage. 



