August 2, 1909 
represented nearly an acre under culti 
vation per cow. If the dairy farmers 
throughout Victoria would put an acre 
per cow under cultivation in various 
fodders on their respective farms, not 
only would they save their herds in time 
of drought but they would, I feel sure, 
double the yearly outpuc per cow. Need- 
less to say Mr. Swingler has a system of 
feeding, viz., grazing from 1st of Septem- 
ber to about end of January. Millet and 
Maize are then fed in conjunction with 
grass hay, followed during the autumn by 
Oats grazed and oaten hay. 
As dairying is the principal source of 
income on the farm the following figures 
will be found of interest. In all, 25 cows 
were milked during the year with the 
splendid average of £12 14s. 6d. per cow 
for cream alone, as shown by the following 
(table authenticated by inspection of 
the books of the Trafalgar Butter Fac- 
tory, 
January, £384 12 9. 
February, £40 11 1. 
March £28 15 4. 
April, £25 5 8. 
May, £23 17 3. 
June, £8 4 2. 
July, £6.16. 
August, £32 9 9. 
September, £34 8 6. 
Octuber, £53 10 0. 
November, £36 17 1. 
December, £31 17 9. 
Total £356 5 10. 
Calves to the value of £25 were sold or 
kept for herd use; for potatoes the 
amount received was £93; and for millet 
seed £10; making a total production from 
the farm during 1908 of £484 5s. 10d. in 
Cash, to which must be added the value 
of milk, butter, &c., for a family of 9 
Persons. 
The whole is a result which the owner 
is justly proud of, though he recognises 
~ that still better results can be secured by 
the continued testing and culling of th, 
herd, the use. of a pure bull of dairy 
type, the further growth of fodder and its 
Conservation by means of the silo which 
ho proposes to erect. 
If one farmer in this district, which 
Contains thousands of acres of equally 
\ ‘wlan 
THE AUSTRALIAN GARDENER. 
31 
good land, can secure the results quoted 
above, how is it that the average output 
from herds is go very much _ less than 
Me. Swingler’s? Some might answer that 
Mr. Swingler has had better oppor- 
tunities. This is not so, as he started 
with only the first instalment on the 
farm paid, a small house, a large family 
and a debt of £40; added to these 
disabilities he suffered the loss of his first 
year’s cultivation through what is still 
spoken of as the big flood. To-day the 
capital value of the farm is £1,000, the 
stocks consists of a herd of 28 good 
cows, 4 horses, and the owner has a fait 
balance at the bank, the whole having 
been secured in 9 years, ‘Does farming 
pay?’ Mr. Swingler thinks so. 
—Victorian “ Journal of Agriculture.” 
News and Notes. 
Cows should not be driven faster than 
a comfortable walk to or from the 
pasture. 
4 * * * * * 
It is much easier to cool a small quan- 
tity of cream than to properly care for 
the whole milk. 
* TY KY, I ae * * * 
Essentials in good butter are :—First 
cleanliness; second, good feed ; third, 
” good breed of cows. 
* * Corer * * 
, Wy 
It «appears “from observation and 
experiment that cows with the most 
highly-strung nerves are, as a rule, the 
best milkers. 
* * * * * 
Keep the dairy sweet and clean. If 
you gain nothing else than an increased 
reputation as a good: butter-maker it will 
pay you. . 
* * * a gee : * 
Perseverence and intelligence are the. 
only two things that will win in the dairy 
Without these you had better get out of 
the business, . 
* | IE & * * * 
Practical good sense must govern the 
dairy farmer at every turn. He cannot 
succeed unless he has the ability to form 
correct conclusions. 
To sample cream properly it should be- 
poured from one can into another two. or 
three times and thoroughly mixed before 
the sample is taken. : 
* * * * * * 
Cheese is concentrated nourishment in 
ahigh form. A cheese 30lb. in weight 
contains as much building improvement 
for the human frame as a sheep. 
* * * * * * 
A lot of inferior grains and vegetables 
can be converted into good profit by 
being fed to pigs, and, when dairying is 
carried on, pigs are an absolute necessity. 
* k * * x * 
The best bacon pigs are those that are 
well fed and rapidly grown, but not fat. 
They have a well-proportioned amount of 
lean and fat meat, possess small bones. 
and look nice and sleek, and have good 
quality. The best bacon pig is the one 
that is nice and smooth. ‘ 
* * * * * x 
The use of the damp cloth in wiping 
the udders and flanks of the cows before 
milking is very important in reducing 
bacteria. Where this was practised in 
one instance the number of bacteria in 
the milk was 716 per cubic centimeter,. 
as compared with 7058 per cubic centi- 
meter where the moist cloth was not 
used. 
ree 
Robert Hill, 
Chaff and Grain Merchant,. 
64 CURRIE STREET, Adelaide. 
Bran, Pollard, Oats, Wheat 
Chick Meal, and all kinds of 
Poultry Food 
AT LOWEST MARKET RATES. 
_ Telephone 1250.” 
WILLIAM CARR, 
Furniture Manufacturer 
and Repairer, - 
Locksmith, Saw Sharpener.. 
Carpets Cleaned and Relaid. 
All work artistically and promptly 
executed, 
Country orders attended to on shortest 
notice. 
Charges moderate. A trial solicited. 
20 Hanson Street, Adelaide. 
