16 
neck, and throat of the chicken, Do not 
saturate it. but at the same time see that 
all the fluff has a little put on it right 
down to the roots. Ina week or ten days 
the chickens should have another applica- 
tion of the mixture. There are many other 
remedies for these lice or ticks, but the 
simplest and at the same time: effective 
treatment is to place a small quantity . of 
salad oil in a saucer, and the day after 
hatching dip the finger in the oilaud-rub 
it into the fluff of the chicken’s head.and 
under the throat. This -willkill the ticks 
(if any) and if repeated the second or third 
day there will be little fear of any escup- 
ing. When the chicks are a week or ten 
days old they should again be examined, 
and if any of the vermin be found at this 
age a little kerosene can be added to the 
salad oil. It is best to anoint all chickens 
with the oil only immediately after they 
are hatched, such being a sure preventive 
of the scourge. 
Our next article on ‘ Diseases of Fowls’ 
will be on ‘Scaly Leg.’ 
INTERESTING TO SMOKERS 
After doing a steady day’s work either 
in the garden, field, or store, a substantial 
meal is necessary to kesp the strength up 
and fit one for the next day’s work. After 
dinner there is nothing so soothing as a 
comfortable smoke, and it is necessary for 
the man whose means are small to get 
the vesy best value for his money. The 
well-known brand of Dramonp Toxacco 
completely fills the bill, as it is at once 
the very best value evor offered. To those 
who like a strong tobacco the dark twist 
is most suitable, whilst for those whose 
taste is for a milder smoke the aromatic 
plugs are specially made. Whilst nearly 
-all other tobaccos have been raised in 
price through the higher tariff, Dramoxp 
Topaccos are still sold at the old price, 
which is a sure guarantee the proprietors 
are doing their best to give the utmost 
benefit of their stocks to their customers, 
who seem to appreciate it, judging by the 
large increase in the sale of this favorite 
brand. 
“Australian 
Gardener” Ofiice, 
Corner Pirie & Wyatt Sts. 
Send us along a trial order. 
THE AUSTRALIAN GARDENER. 
The Dairy. 
Dairy Notes. 
Five pounds of skim milk is as good as 
1 1b. of maize meal for feeding pigs. 
On comparatively few farm dairies are 
milk records kept. This is unfortunate. 
‘English farmers have for years made 
extensive use of Dwarf Essex forage rape 
as a stock feed, 
Rusty cans and those with rough seams 
are very difficult to clean, and in bad 
cases only live steam or prolonged scald- 
ing will make them pure. 
The length of time a cow will maintain 
her production depends on her constitu- 
tional strength and the care with which 
she is managed. : 
A good dairy cow should not show any 
marked falling off until after ten years of 
age. 
oR cow is.at her best during her fifth 
and sixth years, up to which time the 
production of milk and butter fat by 
cows in normal condition increases. 
Tt is well known that the farmers who 
are the most successful are those who 
make a speciality of dairying. This is 
due to the fact that the market is always 
ready for milk and butter. 
Subsequent to the weaning period 
calves are allowed to lose in flesh, thus 
in a measure losing the benefit that would 
otherwise result from careful feeding 
during the milk period. 
After a certain age has been reachedI— 
on the average seven years—the food 
required for the production of milk or 
butter fat again increases, both as regards 
dry matter and digestible components of 
the food, 
Never before has so much attention 
been directed to the subject of securing 
pure milk under sanitary conditions for 
consumption in the big cities, Dairymen 
and farmers generally welcome this move- 
ment. 
Dairy farming at present is a manufac- 
turing industry that raquires a very high 
grade of intelligence, the closest watching 
of detail, and the conscientious perform- 
ance of duty, if success is to be attained 
and maintained. 
Young animals use a portion of their 
food for the formation of body tissue, 
and it is to be expected, therefore, that 
heifers will require a larger proportion of 
nutrients for the production of milk and 
butter than do other cows. 
There are two classes of bacteria that 
bring about scouring. One produces a 
clear sour flavour; the other produces 
sourness, accompa‘ ied by gas, with which 
is usually associated a flavour varying 
» from not quite clean to rancid. 
The quality of milk produced by heifers 
is somewhat better than that produced by 
the older cows, for a decrease has been 
noted of one. to two-fi’ is of 1 per cent, 
poe 
February 1, 1908 
in the average fat contents of each year 
until the cows have reached the full age. 
A good milking cow of exceptional 
strength, kept under favorable conditions, 
whose digestive system has not been im- 
paired by over-feeding or crowding for 
high results, should continue to be a 
profitable producer till her twelfth year, 
although the economy of her production 
is apt to be somewhat reduced before this. 
age is reached. 
Tt is possible for a farmer to keep twice: 
as many cows when he makes a large 
profit, because he can incur greater ex- 
pense in purchasing food, and thus enrich 
the farm with manure; but what is better 
the farmer can more than double his. 
profits wlth the same number of animals 
by using those that produce twice as. 
much milk and butter as the common 
kinds, 
The stomach of a cow recently killed 
in the Koroit district, Victoria, contained 
4 lb. of quartz, a quantity of large bones, 
numerous pieces of glass of different: 
shades, a number of the ‘rass parts of 
cartridge cases, nails, fencing staples, lead, 
sandstone, sea shells, clothes buttons, and 
plated sleeve links. The buttons had ap- 
parently been attached to garments that. 
had been eaten and digested. 
Ropy milk contains a bacteria which 
causes the milk to become ropy. This 
bacteria is found in some waters. There- 
fore, milk pails, strainers, and vessels. 
should be washed and scalded before 
being used, and no cold water put into 
the vessels after they have been scalded. 
The udder and flank of the cow should 
be washed before each milking with a 
solution made by mixing 1 part borax to 
30 parts water. 
The Tantanoola correspondent of the 
Millicent (S.A.) paper writes:—A cow 
belonging to Mr E. Popper died a few 
days ago after a short illness, and as she 
was in fair condition the owner thought. 
it advisable to hold a post-mortem exami- 
nation. He found that the stomach con- 
tained a quantity of brass tacks, hob. 
nails, sprigs, and screws from the plates 
of heavy boots, a piece of cockatoo chain, 
nails about 2 inches long, and two pieces. 
of solder. The cow had always appeared 
in good health. 
“Tt is now recognised and acknow- 
ledged by all experts and leading butter- 
maker; throughout the world that in the. 
manufacture of high-grade butter starters 
are indispensable,” says Mr Shirley, Go- 
vernment Instructer of New -Zealand, 
“and I will say that the butter-maker 
E. BLACKEBY, 
BOOT & SHOE MANUFACTURER, 
226 Rundle St., Adelaide. 
CUT SOLE® A SPECIALITY. 
