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- D AND FARM.

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D AND FARM. (From The Agricultural GneetleD POULTRY FARMING. g.)Ue cf 'he largest farmers (says Ed. Maidment, wrting on "Poultry Farming in Sussex"), keep as iu;»ny, i».r»ls as their land will accommodate, and adopt, "the' first, course, "but the generality do not. The ]ar.;t«sj, number of birds are reared in small quantities by farmers and cottagers, who keep as tiauy u they can rear without extra accommodation of any kind, and then sell them every fortnight to higglers for Is. 9d. to 4s. in April, and from Is. 9d. to 3d. later, from 12 to 16 weeks old, according to the season. Almost everyone keeps poultry, but in spite of this the demand is far greater than the supply, and thousands of birds are imported from Ireland and other places every year to be fattened and sent, out as Sussex fowls. It seems such a pity in a county liktJ Sussex, with its warm climate, boun- teous shade, and in many districts admirable soil, that this. the industry Qf the county, should not be developed to the fullest possible extent, and with it the more general cultivation of fruit, flowers, and vegetables. Where poultry are kept there must be land, and crops must and can be grown on it. Cows must also be kept, as milk is necessary, and ie largely used, and as there is a great demand for all kinds of soft and fancy cheeses, butter and cream at remunerative and even extravagant prices. A fllrm managed by anyone with a first-rate know- ledge of all the latest methods can be made a very profitable business. The County Council of Sussex, like many others, are sparing" no trouble or money in providing the best. instruction in dairying, poultry keeping, dressing,. an$their efforts have been highly successful. -People are appreciative, and not only are tbe. classes supd lectures largely attended by the farmers, thpir wives and daughters, but many ladies "send their servants to be taught, but better (still, they are learning themselves, and recognise tjtat there is more in dairying than meets the eye, and that it is an art worthy of their own inr telligence and interest. Consequently, in many of the beautiful Country houses of Sussex are to be found ladies w.ho,take the keenest interest in the management of their dairies and poultry, and the delicious milk of the many beautiful Jerseys is no longer consigned entirely to the tender tperciesbfthe good old-fashioned dairymaid who creamed £ > nee a day and churned once a week, but is now manipulated with graca and skill and all the best appliances into butter, and cheese so excellent that its very goodness makes it difficult. to keep it; but, as one lady remarked, it certainly pays to look after one's dairy; we get double the quantity of everything, and have to sell produce instead of buy, as we were obliged to do formerly." TUB DAIRY INDUSTRY. In the interesting letter on the Agricultural Out- took, which Sir" James Blyth recently addressed to the Timos, a very important point is brought out in reference- to the development of the milk trade. He writes as follows: The development qf the dairy1 iildustry-in the United Kingdom is a striking/case in point, and in the matter of milk alone its growth has been enormous. The subject was discussed in an- Interesting and careful analysis of milk products by Mr. R. Henry Rew in the •Journal of the oJal Agricultural Society for 1892, wherein, after the. best methods of, computation available, the average quantity of milk consumed per bead of the population in 1890 was found to be 60 quarts..From similar data and other information, I have no hesitation in assessing the consumption of milk seven years later at 80 quarts per head for every man, woman, and child in the kingdom in 1897, which, if it reach the public at the low price of 3d. a quart, is equivalent to a total payment for milk, all home produce, of no less than 40 mil- lion pounds sterling, a sum, roughly speaking, equal to the whole .wheat bill of the United King- dom, of which three-fourths come from abroad. Pursuing like methods with regard to the greater production of butter in this country—a result attributable in no small measure to the example and encouragement of dairy associations, creameries, and kindred societies in Great Britain and Ireland— as against 61b, estimated to have been consumed by every individual in the kingdom seven years pre- viously, in 1890, the consumption in 1897 averaged 101b. per head of the population, approximating a total payment for butter, all home produce, of million pounds sterling last year. After availing myself of all accessible sources of information (as well as conferring with some of the best authorities on the subjects dealt with in this communication) the following may be regarded as the relative value of laat year's consumption of milk and butter Foreign. British. Milk £ 1,500,000 £ 40,000,000 Batter £ 16,000,000 smooo,ooo It Will thus be seen that 20s. worth of home pro- clueed milk was consumed per head of the popula- tion, as against 9d. worth of the foreign community; while the consumption of British-made butter was 10s. for every inhabitant, as against 8s. worth of the foreign-made product." WINTER CHEESE. In some of the dairying districts of England it is customary for the dairyer (according to two expert writers) to utilise the skim milk obtained by the shallow-pan system of cream raising for the making Of a winter cheese, which, as its name shows, is made during the winter months. Taking, for instance, the county of Dorset, there they make blue vinnies," a skim milk cheese, during the most favourable months for cheesemaking; and at the latter end and beginning of the year con- vert the skim milk into winter cheese, which sub- stance, although not by any means a luxury, is readily saleable in those districts where there is considerable demand for it, for instance, among the working popu- lation of the south-western counties, who seem to have digestions capable of assimilating some good from even winter cheese. Now although at first sight it would appear to be unprofitable work, especially considering the time of fear, and consequently the unfavourable circum- stances under which it is produced (when indeed a good class of cheese cannot be produced), yet with skilful making and a ready sale for the product the returns show a profit considerably larger than would be realised from feediug the skim milk to pigs, after, of course, allowing for labour, use of utensils, &c., in producing the cheese. In the process of making this cheese the milk, which because of the winter season is not very acid, will probably require a starter of warm, sour whey added to get a degree of acidity present equal to ibout that required in Cheddar-making; but, although this is the plan which ought to be adopted, -it is not always done, consequently certain points in creating the curd are regulated to meet the sweetness of the milk. RENNETING. Usually, owing to a non-sufficient amount of acidity paving-developed in the milk, a highrenneting temperature is adopted, even reaching to the exces- sively high point of 97deg. F., which, although it o, appears high, is thought necessary, and often attained. The quantity of rennet used is two tablespoonfuls, or loz. of Hansen's, to about 40 gallons of skim milk, the coagulation under these conditions being com- pleted in 30 to 35 minutes, or sometimes less. This high renneting point, if allowed to act, of course leads to the production of a fairly firm curd, which drains freely, leaving very little time for acidity to develop. These conditions are, however, neutralised by the sweetness of the milk, which usually prevails, tending to the formation of a soft tender curd, and also: an other factor, namely the low temperature of ihe surrounding atmosphere in winter, which, by extracting heat from the curds re- tards the draining process, and so by leaving a certain amount of whey in the curd helps the after development of acidity in the ripening of the curd. By this it is plainly shown that although starting to rennet, at a high temperature, a great deal of heat is lost daring the coagulation process, and that for certain reasons we do not want to either loseor retain too much heat.

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¡',:. GARDENING GOSSIP.

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MAKING A CLEAN BREAST OF IT'

A LUCKY WINDFALL.

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THE BEGINNING OF (OFFICIAL)…

I.-HOW TO DEVELOP THE SOUDAN.

TELL-TALE FINGER MARKS.

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J WILD WHITE MEN,

ALL NIGHT ON A SANDBANK,

I-» OUR SHIPBUILDING INDUSTRY.

A TINTED "LAOCOON."