October, 1913 



THE GARDEN AND FIJJLD. 



223 



ile it is still warm. IMost se- 

 .rators do Uieir best work at a 

 ipcratiire of from 8\> iU';^rees to 

 ^ clei;reos Kahr." 



— Further Instnutions. — 



Some other points to which 

 careful ca>usid«ratiou should be 

 }:;-iwn are also provided in the pub- 

 lication mentioned,: — See that the 

 machine is operated at full speed 

 and at full capacity. If ti.vnetl bv 

 hand, see that the spretl is uniform 

 ,ind evenlv applied. Do not simplv 

 push when the handle g'oes down, 

 ,ind pull when it starts ur, as this 

 IS hard on the separator. Prior 

 to turnino; on the milk sui>ply, and 

 just after separatin<j is completed, 

 it is well to run a quart of water 

 thronsjh the bowl. The common 

 practice is to stop turning, and 

 then pour in the warm water, but 

 the speed should be increased while 

 flushing the bowl. Allow the bowl 

 lo come to a standstill of its own 

 .ucord, unless there is a brake 

 attached. The relative amount of 

 cream to be obtained from the 

 amount of milk skimmed will de- 

 l^end on the breed of cows, the 

 season of the year, and whether 

 the cows are fresh or advanced in 

 the period of lactation. The per 

 cent, of fat in cream varies as the 

 season advances, because the milk 

 does not test the same throughout 

 the year. Other conditions being 

 the same, the richest milk is pro- 

 duced on drv feed and towards the 

 end of the lactation period. It is 

 best to skim cream that will test 

 from ?o to 40, or, in other words, 

 in skimming 10 gallons of milk, 

 one or one and one-third gallons 

 of cream should be obtained. It is 

 not the amount of cream' that is 

 important, but the amount of 

 butter fat. If the cream is sold to 

 a creamery where sampling for 

 testing is done hv weighing instead 

 of measuring, the correct test will 

 be obtained whether the cream is 

 thick or thin. Cream testing be- 

 twenty 30 and 40 means more 

 skim "milk left at home. Higher 

 testing cream keeps better, and na- 

 turally there is less transport. If 

 a certain amount of cream is 

 churned at home, and an equal 

 amount sent to the creamery, the 

 number of poimds of butter ob- 

 tained will be a trifle more than 

 the butter fat figured from the test 

 of the cream at the creamiery, 

 simplv because the test determines 

 the amount of butter fat and, as 

 a rule, under daity conditions six 

 to six and one-fourth pounds of 

 butter fat will make seven pounds 

 of butter. When a separator is 

 set to skim a 40 per cent, cream, 



it does not m'ean that e\erv can 

 of cream will test .[o per cent., for 

 tlie iiercentage of fat in the cream 

 vanX's with the speed of the ma- 

 ihiue, temi)erature of the milk, 

 amount of milk going into the 

 howl, amount of water tised in 

 flushing the bowl, and variation in 

 the test of live milk. 



The Short-Ribbed Horse. 



If a horse is short-ribbed, he is 

 light in his middle, and is nearly 

 alw;ivs a pooT feeder, savs a bulle- 

 tin issued by the Canadian Gov- 

 ernment. He has not the stomach 

 to contain succivl'ent food to serve 

 him from one meal to another. 



A light-centred horse seldom 

 weighs well ; and weight in a 

 draught horse, if it comes from 

 bone, sinew, and muscle, goes a 

 long way to determine his com- 

 mercial vahie. 



\Mien a, horse is well coupled to- 

 gether on top, and has a short 

 back, he must have the length be- 

 low from the point of the shovilder 

 to the back of the .thigh. When so 

 built, he will stand the strain of 

 drawing heavy loads much better 

 than if he has a long, loose back. 



The front feet and hocks are the 

 parts of either a dravight or a 

 driving horse that come directly in 



contact with the hard work, and 

 unless they are sound and good a 

 horse's usefiilm-ss will be very 

 much imi)aire<l, and his commercial 

 valuf very much lessened. 



Before u.sing the stallion, get the 

 groom to lead him away from you. 

 Stand .squarely behind him^ and see 

 that he pick.s up^ his feet, and 

 places them on the ground proper- 

 ly, travelling in both trot and 

 walk clear and clean, not striking 

 the ground first with the toe and 

 then bringing down the heel. 



The feet should be large and 

 waxy in appearance. The sole of 

 the hoof shordd be concave, and 

 the frog spongy, plunvp, and elas- 

 tic, because it acts as a buffer to 

 take the concussion from acting 

 too severely on the foot, pastern, 

 and) fetlock. See that both sire 

 and dam have sound feet, free from 

 fatness, brittleness, and not con- 

 tracted. There should be no 

 " gumminess " about the hocks of 

 the draught horse, as it indicates 

 coa'rseness. Thev shoi'ild be wide, 

 especially from a side view. 



A stallion whose feet are con- 

 tracted and brittle, and whose 

 hocks are pufly and fleshy-looking, 

 should be avoided, as such hocks 

 are generally associated with a 

 coarseness throughout the whole 

 conformation, and a general lack 

 of quality. 



EXECUTOR TRUSTEE & AGENCY 



COMPANY OF S.A., LIMITED. • 



Capital Authorised = = = - £100,000 



Capital Subscribed = = = . £75,000 

 Uncalled Capital, Capital Paid up, and Reserves £109,273 

 Amount at credit of Esiates, Trusts, and Clients £2,630,724 



DIRECTORS— W. J. Magarey (Chairman), W. Herbert PhLUipps, 

 L. A. Jessop, H. C. E. Muecke Richard Smith, E. W. van Senden. 



The Company transacts all classes of business as E^xeciitor, 

 Trustee, Attorney and Agent. When winding up an estate only one 

 charge is made for realization. 



Apply or Write for Full Intormation. Money to Lend at Current Rates . 



SAFE DEPOSIT. 



The Company's SAFE DEPOSIT provides absolute security for 

 the storage, under Depositor's sole control, of CASH, DEEDS, 

 JEWELLERY, SCRIP, PLATE, and other VALUABLES. 



Offices. 22 Grenfell Street. 

 Adelaide. 



ERNEST W. WILLIAMSON, Manager. 

 W. W. CARTER, Assistant Manager, 



