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v. FARMING NOTES. - -.--....-

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v. FARMING NOTES. POOR ROOTS. In an autumn like the present a Urge JproporWoa ;>f the crop is wasted (writes W. J. M." in the Agricultural Ga.ctte) when turnips are gnawed by sheep, instead of being cut by a turnip-cutter and then fed from troughs. In any season but those when there is such a superabundance of keep that it does not matter bow carelessly it is fed, it is too wasteful to allow gnawing; but in an autumn when there is scarcely a dry day, and the land is saturated with moisture, a large proportion of food is imme- diately dirtied and trodden into the ground, so that the sheep feed on a mixture of roots and dirt, which is as little palatable u it is benefieialtothem. Gnaw- ing roots is not a pre titable method of fattening sheep, however well it thay be suited to stores, as the sheep take so much exerc'se in getting after them, and have comparatively little opportunity for rest, both of which are prejudicial to the laying on of meat. The fattening of sheep is distinctly associated with the feeding trough, for then the turnips are in acon- venient condition to be eaten, and, provided the land is not trodden to a slush, they rest well between each feeding. The wet and sunless weather of the past two months has been very adverse to the ripening of roots, and they are necessarily poor in feeding value, and none too digestible. It is therefore important to provide sheep with plenty of dry food of a nutritive nature. It is in seasons such as this, when roots ripen slowly and are of poor feeding value, that the ewes fed on them get low in condition and slip their lambs prematurely. Unripe roots may have some injurious principle in them that works prejudicially on the ewe's system, so that she expels her young too soon; but that prin- ciple has never been absolutely defined, and it is probable that the principle, if it exists, upsets the digestive organs in the first instance, lowering the system, so that the breeding organs are weakened. It is more probable that the poor roots do not supply sufficient food for the maintenance of the ewe and the building up of the lamb. There is little in a turnip to furnish bone or to supply muscle-making material; yet bone and n-uscle are important to both the ewe and the lamb. If a ewe receives only enough nourishment to keep herself in health when she has nolambto build up, it is certain that the extrd tax put upon her when developing the lamb, or perhaps two, must be a weakening process, and either the ewe or the fcptus must suffer. As a rule, Nature looks after the mother, as being the better life to preserve, and, to save her, sacrifices the lamb, which comes into the world before it is strong enough to survive, or, the ewe failing to expel it, the lamb dies withm its dam, whose life is again endangered. In the more strictly arable districts, where there is little chance of ewes going on to grass in the autumn cr winter, there are as few cases of abortion as on the grass land, because, although the ewes are to a large ex- tent fed on turnips or other roots, dry food is given early and freely, thus assisting the digestion, and at the same time supplying the necessary material to sustain the ewe and to build up the lamb. THE FUTURE OF CHESHIRE CRJaSB; THE EARLT- RIPEHING PROBLEM. We take the following extracts from a letter that has appeared in the ( hester Courant Of late there have been too many trying to put Cheshire cheese at a discount in the markets of the world. To what extent they have succeeded it is not my intention just now to revert. Those who are in touch with the inner working of our private dairies know perfectly well what care and attention is given in every stage of progress in its making, which is generally followed during the ripening process with no little worry and anxiety as to its result. What- ever be the character of the cheese made in Cheshire during the present year, it cannot be said if it has not come up to the standard of previous yeari the fault is want of care and attention ia the dairy. During the year we have had a good deal of criticisms touching the quality of Cheshire cheese, which has not always been complimentary to the maker of the cheese. I don't think, however, that any of these random shots at either the article or maker have done much mischief. Cheshire cheese to-day stands well to the front, and is probably more •ought after than any other make. Some critics are of opinion that we should return to the old- fashioned system of making nothing less than cheese with 12 or 18 moaths' age. My reply is that it would be a serious matter for any maker to try the experiment for one year. At the Cheshire Agricultural Show a couple of months back two samples of cheese were exhibited at Mr. Cluett's and Messrs. Ashworth's stands respectively. In the former the cheese was said to be 18 months old, made by a maker in the Tarporley district whose re- putation for making long-keeping cheese is prover- bial. All were agreed that the cheese was excellent, considering its great age-a little sharp, no other faalt. No. 2 sample was manufactured at Lea Hall, Aldford, and would probably be about six weeks old, at which stage it was ripe for consumption, and said to be faultless, yet possessing keeping qualities that would ensure the retention of the flavour and quality for three or four months at least. Now, it will be observed, that just now I am in- terested only in drawing attention to the above two cheeses-one represents the old system of make, the other the best-known new system. The demand for the first-named would probably be about 10 per cent., the latter 90 per cent. If I am judged wrong in my estimate, I respectfully invite correction. But, assuming I am near the mark, shall I be exceeding the limits of discretion if 1 urge makers to study their own interests by making the article that cap- tures the taste of 90 per cent. of the cheese consumers of this country ? I think not. If the cause is a good one, a little latitude of thought will be given in its interest. R. CUALLIHOR, Secretary, C.D.F.A.

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