8 
The Baity 
DAIRY FARMING. 
From ihe Agriculturist 
Cleanliness may come next to godliness 
in most things, but in dairying anyway it 
comes first, and knowing what we do of 
the causes of disease, and the means of its 
transmission by milk, ;filthiness and care- 
lessness on dairy farm, or in the dairy 
factory is a crime 
This is recognised by all engaged in the 
industry, more and more, and cleanliness 
is the rule, but there are important ex- 
ceptions 
A representative of the :‘ Agriculturisv”’ 
recently paid a visit to a dairy farm. one 
of the largest in the district, and watched 
the operation of milking and separating. 
He was not supposed to, be there for that 
purpose, or to have any interest in the 
matter, and as a consequence he saw how 
it was done ordinarly on that farm not as 
it might be done on special show occasion, 
or when the Inspector was round, If the 
object had been to show to a class of future 
dairy farmers, just how it should not be — 
doue, the demonstration would have been 
an unqualified success. 
The cows stood almost knee deep in 
filth, through one of the hands was trying 
to lessen the amoun of filth and “ cleanup 
a bit”’—whilst the milking was going on 
be it understood---because, as he said, 
“The Inspector was coming,’ and it 
might not be wise to let him see the ac- 
cumulation of filth. 
The milkers made no effort to remove 
the dirt from the cow’s udders and teats 
before commencing, and it was a grusome 
sight to see it oozing through their fingers 
into the milk. 4 : 
Then the warm cream from the separa-. 
tcr.was run from the machine straight 
into cans containing cold cream, and the 
filled cans stood in a room which had 
certainly never been cleaned for a long 
time back, and was far from sweet and 
wi olesom, this was the cream waiting to 
b sent to the factory. 
. This farm is one of the largest, as we 
have said, in the district, though it also 
has the distinction of having the largest 
number of cans of cream graded second 
class of any in the district, This might 
be expected, from. the owser of a farm 
run on such lines in reference to cleanli- 
ness and public health.. Every farmer 
supplying to that factory has an interest 
in the subject, for every one of them is 
injured by the want of care of any one 
of their number. Surely they could bring 
some. influence to bear, and we would sug- 
gést a féw surprise visits from Inspectors, 
when there would be no chance of “ clear- 
ing up a bit” for his benefit. 
Perfect cleanliness in all dairy opera 
tions is due to fellow suppliers and to the 
general public, as well as to every self- 
THE AUSTRALIAN GARDENER. 
respecting man himself. Cream should 
be seperated into a clean can, and left to 
cool. Fornot until it is cool should it be 
mixed with other cream, and then the 
mixed cream should be stirred. If not 
sent to the factory daily, cream should be 
thoroughly stirred at least twice a day. 
On the farm to which we refer, every 
principel of proper dairying practice 
seemed to be disregarded. 
Testing Cows. 
A great deal has been said about testing 
of cows by weighing their milk and after- 
wards testing it. Sometimes, remarks the 
Chicago “ Farmers’ Review,’ in buying a 
cow a man will milk her, test the miil, 
and conclude that he knows something 
about her. He does know something, 
but the something is very limited in 
amount. The weakness of some of the 
tests that have been made recently is that 
they are limited in duration. Often a 
month will not show the real value of a 
farm animal; nothing short of a year’s 
test under normal conditions will show 
the real value of a cow. This has been 
fully demonstrated at our experiment 
stations where dairy testing has been car- 
ried on. Cows that have made wonderful 
records for the firet month have some- 
times at the last of tle year fallen far 
behind those that made a poor showing 
during the first month. The farmer in 
determining the value of his cows will 
have to make up his mind to continue the 
work for two or three years. There are 
prominent dairymen who have done this. 
They have weighed and tested their milk 
for enough years to give them exact in- 
formation on the value of their cows. 
All unprofitable ones are disposed of, and 
after some years of experiments of this 
kind the men found that they could ab-. 
andon the weighing and testing of milk, 
far as their old cows were concerned. We 
advised a farmer not to be too sure about 
the value of a cow from farmers, who, 
after'a week have jumped at conclusions, 
and have disposed of cows that were 
doubtless of value 
Profitable Pig Keeping. 
The ‘‘ Large Black.” 
This breed has only of late years come 
into prominence. A most successful im- 
porter and breeder is Mr Garrett of Loch 
Maree. Thornleigh, views of whose stud 
pigs recently appeared in the ‘“ Agricul- 
turalist ? ‘The Large Blacks have a very 
contented disposition and in some quali- 
ties resemble the Tamworth, that is, in 
their grazing habitand their prolificness. 
In hot climates these, breeds doubtless 
would haye a great advantage on account 
of their eyes being shaded by their large 
ears which reach well over the eyes and so 
protect them from the hot glare of the 
gun, and are supposed to account for their 
docility Their legs are very straight, and 
they have thin skins with a fair amount 
of black silkey hair They are very com- 
OcrozgEer 1, 1906 
pact in form with well sprung ribs and 
the young come very early to maturity 
and are yery robust in health The body 
islong and deep with long and bre@, 
quarters, the hams are well Jet down aDt” 
wide, the loins broad The neck is Jone 
and muscular and head medium leng 
wide between the eyes ‘The Blacks are 
greatly noted for their fat which is white 
and firm and for the abundance of savouly 
lean, and well-streaked flesh They ane 
said to be descended from the wild pig © 
Cornwall and Devon Mr Samuel Sidney 
in his book on “The Pigs” says “tha! 
the original breed may be seen in parts 0 
North Devon where they will jump * 
fence that would puzzle many horses 2” 
some hunters” They have been 20” 
greatly improved, and there is not a mol?” 
docile pig to be found in the world rhe 
sows make splendid mothers and the? 
length and breadth of carcase prov? a 
space for large litters. Their fecundity”? 
very great and average from 10 to 1 | 
young at alitter. Pigs of this breed a 
very good seavangers and are not at * | 
particular what they eat 
As I said before, they are good grazing : 
pigs in so much that they never, or Ve | 
seldom “root,” and more important sty 
they keep fat on very little rations 4 
the recent Royal Show the Large Blac 
were very much in evidence Mr Garr | 
pretty well swept the boards with his OF | 
hibits which included Jolly Briton } 
and champion and Brent Longsides ~. 
They are both imported pigs and W a 
successful inthe Huglish show ring + » 
said that if a Large Black is crossed wit { 
a white Yorkshire the progeny are ‘¢ 
best bacon pigs that could be found, they | 
flesh being lean and streaky, and at &8” 
weeks old they weigh about 47 lbs. 
The following is a description adopt >| 
by the Large Black Plg Society 
England :—_ : i 
Ears—Long, thin, well inclined over th 
face 
Heid—Medium length, 
eyes 
Chest —Wido and deep 
Neck—Of medium length and mus¢ 
Jowl—Medium size 
Back—Long and level 
Sides—Very deep 
Shoulders—Oblique and narrow ? 
Ribs— Well sprung 
Loin— Broad 
Hams— Large meet down to hocks 
Tail—Set high, but not coarse 
Quarters— Wide, long, but net droo 
Legs—Short and straight eb 
Belly and flauks—Thick and well ie 
Skin—Soft and thin | 
Hair—Small quantity, straight, silkY — 
Se SS 
wide betwe™| 
ol 
sat 
pit 
Worms in Hogs. ; 
Hogs affected with worms in the int gf 
tines run down in condition,! bes 
very thin and lank, back is arched, if 
dull, refuse feed, walk stiffly, and aPB 
lifeless The worms may be very nur yy 
ous, in bad cases completely filling ~~ 
