210 



Cream AND Soft Cheese Making. [july, 



SUMMARY OF RESULTS AND OBSERYATIONS. 

 (Three years ending March 31st, 1906.) 







1903-4. 



1904-5. 



1905-6. 



No. of hatches ... 



62 



68 



89 



., eggs placed in machines 



4,590 



5,881 



7.790 



fertile eggs 



3,674 



4,714 



6,330 



chickens, &c., hatched 



2,572 



3.574 



4,631 



Percentages of fertility 



79-6 



80-15 



8ri3 



hatches of fertile eggs 



70*0 



75.82 



73-16 



Highest hatching percentages... ... .« 



92-3 



96-82 



94 '59 



Lowest 5, 



50*0 



56-52 



34-78 



Highest monthly hatching percentages 



8I-I2 



87-61 



88-32 



Lowest ., ,, ,, 



67 '94 



70-17 



5 5 '44 



Tank, incubators hatching percentages 



70-89 



78-2 



75-42 



Hot-air 



68-95 



73-64 



71-51 



The points which these extended observations bear out are, 



(1) that under suitable conditions incubators can be rehed upon 

 to give an average of more than 70*0 of chickens and duckhngs 

 from fertile eggs (the average for the three years is 73-22) ; and 



(2) that incubators can be operated successfully all the year 

 round. Edward BRO^YN. 



DEVONSHIRE CREAM AND SOFT CHEESE 

 MAKING. 



A plethora of milk exists in many parts of the country 

 during the summer months, and frequently very low prices, 

 have to be accepted for it from the wholesale dealers. Any 

 means of diverting the surplus supply into more profitable 

 channels will tend to raise the value of the bulk of the yield. 



It must be remembered that both cream and soft cheese are- 

 regarded as luxuries by the majority of people, and are there- 

 fore only bought occasionally. Consequently, it is advisable- 

 to place on the market small quantities at a time, and to fix 

 the price at a moderate figure. The best demand is to be 

 found at seaside and country health resorts, where fresh 

 farm-house produce, properly made and packed, commands, 

 a ready sale from visitors during the warm weather. Na 

 great outlay is required for soft cheese making, and even small 

 quantities of milk may advantageously be used in this way. 

 The sorts described below are among the easiest to make. 



