130 



Scald Milk." 



[may, 



the traditional practices of ancient times are still followed. 

 With new methods of agriculture and proper irrigation, the 

 produce could easily be doubled without adding to the 

 cultivated area, with the result that a considerable surplus 

 might be available for export. 



In the Annual Report (1907-8) of the Department of 

 Agriculture, British East Africa, it is stated that in addition 

 to a number of cattle purchased by the 

 Live Stock in Department for the establishment of 

 British East pure-bred herds, a large number of 

 Africa. bulls have been imported by settlers 



for grading up the native cattle pos- 

 sessed by them. There are now in the Protectorate repre- 

 sentatives of the Shorthorn, Hereford, Friesland, Ayrshire, 

 Devon, and Kerry breeds. Judging from the number im- 

 ported, the Shorthorn would appear to be the favourite breed, 

 but, irrespective of the breed, the half-breds now to be seen on 

 many farms show a marked improvement over the native 

 cattle, and everything points to the grading up of the native 

 cattle as likely to be a decided success. 



The native sheep have been found to improve readily by 

 the use of Merino sires, and it is along this line that the 

 general development of the sheep industry is likely to 

 proceed. At the Government Stock Farm at Naivasha, 

 Welsh, Suffolk, Shropshire, and Kerry rams are kept as 

 well as Merinos, and it is stated that the first cross yearlings 

 of the three latter breeds are very promising. 



The prospects for pig-breeding are very good, and both 

 the Berkshire and Large Black breeds are kept at the Govern- 

 ment farm. 



So far horse-breeding has received but little attention, but 

 the Government have been requested to import a stallion 

 with a view to the establishment of a small stud at the farm. 



In making clotted or scalded cream, the practice of adding 

 a little water to the milk before scalding appears to be 

 adopted to a small extent in some parts 

 " Scald Milk." of Devonshire. This is apparently 

 done with a view to facilitate the rising 

 of the cream, or with the object of preventing the cream 



