Experiments in Feeding Swine.. 



79 



Horticultural Legislation in New Zealand. 



The Board have received a copy of an Act passed by the 

 NeAv Zealand Legislature to prevent the introduction, and to 

 provide for tTie eradication, of diseases affecting orchards and 

 gardens. The diseases at present scheduled under this Act 

 are phylloxera, apple scab (Fusidadiiim dcndriticiini)^ and the 

 codlin moth, and the Act provides for the prohibition, inspec- 

 tion and quarantining of plants and other things likely to 

 produce these diseases. 



Any place where phylloxera is discovered to exist, or to 

 have existed, may be declared infected, and owners are 

 required to give notice of the disease. 



For the prevention of apple-scab and codlin moth, owners 

 of orchards are required to dress all fruit trees during the 

 autumn or winter with a suitable dressing, and persons failing 

 to comply with the provisions of the Act, or of the Regula- 

 tions, render themselves liable to a penalty £io. 



Experiments in Feeding Swine. 



Some notice was given in this Journal for March, 1895 

 (Vol. IL, p. 444), of the experiments in feeding swine carried 

 out at the Dairy Institute of Proskau (Silesia) in 1894. 

 These experiments have been continued, and an account 

 of the results obtained during 1895 is given in the 

 Landwtrtschaftliche Jahrbilcher (Vol. XXV., Part III.). 



The conclusions which appeared to be deducible from the 

 experiments of 1893-4 w-ere that too much maize was injurious 

 to pigs under six months old ; owing to the formation of bone 

 proceeding less rapidly than the development of fat, the bones 

 were unable to sustain the weight of the body, and the limbs 

 became stiff. No evil results followed the feeding with 

 crashed barley. The question thus still remained to be 

 determined whether the maize was in itself injurious to 

 young pigs, or whether it was deleterious only when given in 

 too large quantities. A further point requiring elucidation 

 was the best method of preparing the food, and data were 



