645 



# XKe Farm 



Washiag Udders. 



To clett-nuiuc delinilely the 

 aiuoimt of tilth that jjets into imU 

 (hiring the process ol nulKiiio-, and 

 how much this can be lessened by 

 washing the udders, the I'ollowing 

 comparison was made : — It was de- 

 termined after several trials with 

 three ditfereiit milKcrs that it re- 

 ijuires an average of four and a 

 half minutes to milk a cow, 



^V. glazed dish, iiin. in diameter, 

 the size of an ordinary imlK, pail, 

 was placed in the top of, a pail 

 and held under the cow s udder m 

 the same position as when miiK- 

 ing. For lour and a half minutes 

 the milKer went through motions 

 similar to those made in milKing, 

 but without drawing any milk. 

 The amount of dirt and tiust whicn 

 fell into the dish during the opera- 

 tion was, of course, about the 

 same aS would have fallen into the 

 milk during the milking process. 

 The dirt caught in the dish was 

 then brushed into a small glass 

 weigh-tube, the udder washed, ahd 

 the process continued. 



The dirt which fell from the 

 washed udder was also carefully- 

 brushed into a weighing-tube. Aftef 

 drying twenty-four hours the con- 

 tents were weighed on a chemical 

 balance. Many trials were made 

 at different seasons of the year. 

 With udders that werei compara- 

 tivelv clean it was, found that an 

 average of three and a half times 

 as much dirt fell j from the unwash- 

 ed udders as from the same ud- 

 ders after they were washed. 



With soiled udders the average 

 was twenty-two, and. with muddy 

 udders th.e average was ninety 



times as nuuh ilirt from the un- 

 washed luklers as from the same 

 udders after washing. If we were 

 to place a p^iil of water just be- 

 side the pail in which a cow is 

 milked, and observe the amount of 

 sediment that has gcme to the 

 bottom and the particles of dust 

 to be seen floating on top, it is 

 not liKely that we would be will- 

 ing to pour that water into a 

 tea-kettle to make the coilee for 

 breakfast. And yet we use some 

 of that cream and ■ milk in our 

 coffee without question. 



Treatment of the Sow. 



It makes all the difierence in the 

 profits whether the sow produces 

 good, strong pigs, and then feeds 

 them well, or produces a litter of 

 weaklings, and then has notlmng 

 for them to eat ; whether her sys- 

 tem is nice and cool, or hot and 

 feverish. In one case, she will be 

 good-natured and let the pigs suck 

 and will furnish plenty of milk • in- 

 the other, fretful and peevish, and 

 the chances are will eat her pigs 

 as soon as born. 



These conditions depend very 

 largely, if not entirely, upon the 

 way the sow is treated and fed 

 during pregnancy. It is an almost 

 unheard-of occurrence for a brood 

 sow, running out bn good pasture, 

 ever to eat a pig. Sows are not 

 cannibals by nature, and are only- 

 made so by the ignorance or fool- 

 ishness of the owner. 



Sows should have access to a 

 box filled with a mixture of six 

 parts charcoal, two parts wood-*" 



THE SIGN OF THE BEST 



CREAM SEPARATORS 



GLOBE 



LINK- 

 BLADE 



These save all the Cream. 



All Separators are not alik^ because some SAVE MORE CREAM than others and 

 the Machine which saves the most cream is MOST PROFITABLE to buy Intendine 

 Buyers should remember that aEPARATORS ARE USED EVERY DAY and the 

 extra cream sared will anon pay the whole cost of the machine. The most accurate 



tests prove that "Globe" Separators practically save ALL the Cream." 

 W. GOULD, Naracoorte, writes :— We are stUl perfectly satisfied that our machine is one of the best 

 in the market. We have had it over 6 years now, and it still works as it did at first. Get illustrated 

 booklet. Free for the asking. 



NORMAN & CO., Bank Street, Adelaide. 



SOLE IMPORTERS. 



.i.shcs, with 2ll)s. of salt and '^Ib. 

 of copperas to each l)ushel. 



The brood sow should bo fed just 

 enough to be kept thrilty and 

 strong, but not to make her fat, 

 and tile amount will depend upon 

 the si/.e of the animal. She should 

 have all the water she wants at 

 all times. It is also very desir- 

 able that the sows be handled so 

 as to be very tame and quiet. If 

 sows are so treated good litters of 

 fine pigs will be assured.— Live 

 Stock Journal. 



Ploughing. 



The object of ploughing may be 

 said to he fourfold :— 



1. The loosening of the soil. 



2. The stimulation of bacterial 

 activity. 



3. The destruction of weeds. 



4. The burial of manure. 



The first is essential in order to 

 prepare a good seedbed and to 

 enable the plant roots to penetrate 

 more deeply, so that they can get 

 nourishment and m.oisture from 

 lower strata of the soU. A further 

 advantage of ploughing is that it 

 opens up the soil to the atmos- 

 phere, the oxygen of which changes 

 the character of some injurious 

 combinations, and renders it avail- 

 able for food-fertilizing material of 

 a slowly-soluble character. IN ot less 

 important is the improvement of 

 the moisture conditions of the soil 

 caused by the loosening of the soil 

 b}' ploughing. A friable soil allows 

 the water to percolate down, and 

 on the other hand the fine soil is 

 able to retain more moisture, 

 which otherwi.se, drawn from tlie 

 lower - soil by capillary action, 

 would be lost hy evaporation. 



Land must not be ploughed in a 

 too wet condition, otherwise it 

 cakes still more. 



An important beneiit oi plough- 

 ing is the stimulation of bacterial 

 life. This subject is now engaging 

 more and more attention, and 

 much remains to be cleared up; but 

 it is certain that light, warmth, 

 air, and moderate moisture are all 

 beneficial, and all these conditions 

 are promoted by ploughing. 



Every man who has decision of 

 character will have enemies ; and 

 the man who has no decision and 

 no character can have no friends. 



