Hide Article Text (OCR)
THE ADELAIDE OBSERVER, SATURDAY, AUGU£they* not hundreds ai dairymen who practi-collv ignore thi* fact by either half-st irving their cow*, or el*e feeding them with food that !■ not auitable for the production of rich pare inilk! If the milk ia produced from the food—aa It undoubtedly la—that food muat contain the material* that are contiiaod in good milk, and, further, the food muat be iven iu autficicnt quantity to build op the ' “ ' *t well aa to giveabodily frame o( the animal, aa well aa to gi her sufficient surplus for tho formation—wawere about to say manufacture—of milk. Nature haa provided her with a moat perfect mechanism for the pioduction of milk, but she muat have the raw material oat of which to make it. Thia row material muatim tho whole of the chemical matter* of whioh flood milk ia conatltuted. The* brewera’ and diatilieni' grain* frequently forma the chief •taple of food for stall-fed oowa in cities, but auch food ia deficient in tho fatty principles which are neceaaary for the formation of cream. The mechanism for making milk ia perfect, but it possesses only the power of first diaaolvlng and separating the mntcriala of which tho food it compared, and of recomposing them in their propor proportions into n.ilk. She cannot creato now auUtanoea, or convert one material into another, except in the one way, that is, ahe cannot by any means supply tbo deficient materials ia the food given her that are nccmwry for tho production of milk. Unfortunately, thia fact is not recognized by moat of our colonial dairymen, and they suffer much loss In consoquenee. Tboy find, perhapp, that their juaddocka contain a pod deal of dry grass in summer timo, aud think that ho long aa the cows get a l*ellyfnl of loo I and plenty water they ought to be able to give plenty of nillk and butter. Some even go further, and seem to think that if their cowh only have plenty of land to run over, oven though there U liardly a blade of grass upon it, thoy ought to l»o able to produce liberally and keep in good condition too. If these persona will only recognize tliu fact that the milk is made from the food, ami that the food must contain the materials of whirh the milk is constituted, they have arrived at a knowledge that will enable them to regulate the quantity and the quality of the milk produced by their cowa to a vory appreciable extent. They will see that, first or all, thoy require a certain quantity to support life and their bodily condition, and bovond thot for the production of milk. Within certain limits, all that is given in cxcewi of bodily requirements goes toward* tho production of milk, ami the quality ofthat milk may le regulated by tho quality of the food. If it I* merely dry atraw, gras*, or liny, tho milk connot do very rich or veryplentiful, but if n few pound* of meal (pea meal ia best, and next come* crushed grain] lie given every day along with tho chaffed straw or liny. or if green sucoulont food, auch aa holcus, planters friend, maize, or other similar food, in given in plenty, tho cow will rc*]*ud to the liWrality with a plontiful supply of rich milk Tina is tho one great thing to bear in mind, that milk is the result of food taken into the aystom by tho cow, that the food must not only bo sufficient in quantity for her liodily requirement* a* well aa for ndlk production, but it muat also contain the nocooAory material for tho formation of milk.A REMARKABLE DAIRY FARM.Tho following information ia supplied by Mr. 11. M. Jcukina in hi* article on Daoian Dairying, aa published in the Journal of the Royal Agricultural Society ,Tlie farin known aa Havartigaard, situate at Overod. near the railway station of Holte, about IS English milci north of Copenhagen, coimiata of nearly 170 acrea of land, all arablo. It belong* to Mr. Neilaon, who about 30 year* ago kept about a dozen cowa on a aomowhit ■mailer acreage, and sold moat of bie produce, atrnvv Included, in Copenhagen, at remunerative price*. W ith tho Introduction of what I have found it couvcnient to term “high dairying thia ayatem waa changed by the energy and peraeverenco of hla wife. She viaitcd Sweden and Germany, and learned how to make butter on the Swarty system. amUUim-ohoeaeand «vhoy eheeeo aa practised In those oountrie*. Then, although ignoraut of any language but Dnuisb, exnept a amat* tcringof German, abe visited England, France, Switzerland, and Holland; and ao thoroughly studied the dairy-practioea of thoio countries that to thia day the make* butter on the Norman ayatom, Camembert and Brio at the beat representatives of French choose, Cheddar and Cheshire chceae iu made in England, Edam aa made in Holland, aud Gruytre aa made iu Switzerland. But her faculties aro not only imitativo, for ahe haa the ability to vary her procease* bo as to make her cheese*, when necessary. more to the taste of her custome r* than tho actnal pure make* would be. She ia also a merchant and a shopkeeper, buying her milk of her husband and her neighbour, and soiling her choose and butter at her shop in Copenhagen, the King of Donmnrk himaelf being regularly supplied by her, and her lu'ter being, therefore stamped with tho Royal arms. When I odd that dairy1 work begins at fi *Lm. and la finished at 1 p.m. that Mra. Nielson ia in bcr shop at Copcnliagvu from 2 to 8 p.m., andcatches tho 9 p.m. U’aio from Co^onnagen toHo to, it will be admitted, I feel sure, that such industry richly deserve* tho succcm aud reputation which Mr*. Nielson ha* achieved. In brief, it ia not too much to say that “ Hanna Kidsou ia regarded aa by far tho most remarkable woman of hor class throughout tho littlo country to which ahe does ao much credit The farm ia cropped on tho following eight-courac shift(1) uud (2) accda aflor rye, (3) mixture of bailey and oat*. (4) root*, lt;S barky, (6) oata. t*) half-bare tallow and hall clover sown in the out*. (8) ryo aowu out with •ecda From 30 to 40 milch cow* are generally kept; and at the timo of my first visit, in June 1881, there were actually 80 cowa in milk and a number of cows and heifers just about to calve. Tho ayatem adopted ia to buy In-calf . cowa and heifera in Copenhagen, aud to keen them only for the season, feeding them well,. and selling them off more or Less fat when they run dry. or give too little milk to be profitable os dairy cowa With regard to cheese-making, most kinds ire made from a mixture of the morning* whole milk with the tkim-milk of the previous ovcning. For tbo Danish variation of Derby cheese tho milk la raised to 86 drg. F. ; and after tbe curd has been cut ia ourobual manner the men is rowarmed to about the same temperature aa before, and the curd ia left to oook until the whey begins to turn sour. The succeeding processes need not to be described, aa they differ very slightly from those usually practised in thia cc untry. It may l*c remarked, however, that Mrs Neilaon uaee small ohoese-tuba, and make* comparatively email cheeses for Cheddar or Cheshire make*. Her kitchen, in which cheese making and oook lag go oa simultaneously, can scarcely bo 16 feet square, and yet I have seen three kind* of cheese—Derby, Ivlam, and Camembert — being made there aimultanooasly. The milk for Edam cheese is raised to 90 a eg. F. before the rennet is added, and twenty-five minutesare allowed to elapee before tbe curd la out. Camcmbert cheese ia made by adding the rennet at 96 deg. F.. and allowiog the curd to remain undisturbed (or five hours, the vat being all tho time inrfectly covered, and otherwise protected from # smells and the inflnrnce of the external adr. In fact, the Camembert ayatem is faithfully copied iu all reajweta, excopt that the cheese* made are much larger than the French ones.» The making of the whey-cheeae require* a little more detail to enable a description of it to be understood. It ia a “ refuse product, which is rarely made aa auch in Denmark, althoagh a akim-milk imitation of it ia frequently made on Danish farms, and ia known aa appetU o*t (“ Appetite cheoee). Whey-cheeae proper ia essentially a product of Norway and Sweden, where It is largely made, aa also is a much-appreciated numcent chceae made from nkimmed goat*' milk. Mra. Neilson has devised a means of oombinin^the excellence of the true wney-cheeae with a certain amount of richness of quality aud piquancy of flavour by adding to the whey a proportion of cream taken off goats' milk. 1 bia cream haring been added to the whey, tho mixture is poured into shallow open pan*, and slowly evaporated by being heated nearly to boiling poiut on the not nlate of the cooklng-atove, and continually stirred to prevent thewhich ia vory moderate for the neighbourhood of the capital; but it muat lo re-} farms, the cbecae-rooma are kept oarefolly locked, and oo entrance to them you are politely requested to be qclok in your movement*, ao that tbe door may be rapidly closed after you, and no fliee admitted to leavo a souvenir of your viaiLleast suspicion of burning. EachJ*n require*the undivided attention of one _ whey ho* evaporated to auch an extent that only a syrupy maaa ia left, when Mrs. NeuaonEdevotes her personal attention to the moat critical part of the jffocess, as indeed abo does in the case of ail tbe pro* ducts of her dairy. _ After gradual cooling, accompanied by ooutinual atiirlng, the whey-cheese appears as a more or less browu and pasty mass. which hna to be well worked with n wooden postal in a large wooden bowl, to prevent the augar of milk from forming large crystal*. Thia ia the laborious |Mirt of the prooeas, and each of tho giria In tho dairy takes a abort turn at it, working with awill to make tho mn*s aa smooth iu the grain os possible. When quite cold and sufficiently worked the whey cheese la transferred to a mould, which is hero a rectangular box ; this is then subjected to pressure for about twenty hours, when the cheese is taken out anil trimmed, being then transferred to the curing-room, where it remains for ono or two week*, according to circumstances, after which it ia sent, like the other prouoots of I he dairy, into Copenhagen, for sale at Mra. Nielson'* shop,Tho commercial aspect of this dairy may be briefly noticed. As already hinted, Mi.Neilaon himself takes no part in the dairying1th inottcrationa, and originally had no fait their success. Hi* wife therefore began by buying from him the milk at what he regarded a* a remunerative price; and thia plan haa been followed ever ainoe, except that now, a* she buys a large quantity of milk from aurrouuding farina, ahe pays her husband no more and no lea* tnan any other purveyor of the raw material to tho dairy. Lost June tho price was about .Id. per gallon,membered that then the price of butter wm very low, aa indeed it usually la, speaking comiaratively, at that season of the year. This, then, is the prime coat of the milk.The coat of manufacture, the next element in the question, ia reduced to a minimum In conwqutnoe of Mra Nielson's extended reputation oa a firat - rate dairy - woman, oho generally has about a dozen farmers' daughters aa working pupil* who are boarded and lodged In tho farm house, remaining for various fierioda extending from six weeks to two years. The pupils who remain only for a short time pay for their inetxuction a considerable amount relatively, but they ail work as hard aa ao ordinary dairymaid could bo expected to. Thoirusual length of stay ia six months, and vacancies in their raultsare always immciia tcly filled an. I inquired the position of the I«aTcnts ol these girls, and learnt that most of them were |eaaant-farmers, keeping from ten to fifteen oowa, _ but some have larger farms. One girl waa indicated to me whoso father kept forty oowa : ahe woe about to bo married, and her |»arent* thought her fortunate in being ablo to learn under Mra. Niolion how tho dairy of hor future home could bo turned to tbe moat profitable account.Each pupil hna five cowa allotted to her in rotation, and the result* of the several milkings are carefully noted, tho produce of each cow being entered seitsrately morniug and evening, together with tho name of tho milker. Mr*. Nielson thus has a practical means of knowing whether bcr pupils can iwrform satisfactorily ono of the moat important, a* it is ono of the most fundamental and most neglected, operation* connected with dairy-farming. The knowledge that the result* of their milkiuga aro “ booked, also produces a spirit of emulation amongst tho girls, which gives far better results than uny system of su|tcrviiion.Mrs. Nielson makes for sale at her own shop in ('openhagcu, and Bbo can foci the pulse of her own market from day to day, and make accordingly. Moreover, she obtains the middleman's and retailer's profit* as well aa the manufacturer's. What 1 therefore desired to know waa, what relation does the gross return from tbe sale of the manufactured article War to the price of tho raw material. Mra. NieUon told me, much to her husband's amazement at her answering auch a question in his presence, that as a general rule ahe received ictwcen two aod three tlmca aa muoh for the cluctu aud butter as she gave for the milk used in making them: but that with Camembert and whey-obeeae she could realize ahout three and a half time* the coat of the milk. It would, therefore,Gy her Uat *o make nothing el*e but memhort, if there were a aulficient demand for it: but Mis. Nielson ia too ahrowd to glut tne mai ket with any one of her dairy product*; ahe rather alma t j keep up the demand for them all, and thua to auataio tho price* at a highly remunerative figure.Another point worthy of notice la ths manner in which the various “ cheeso-rooma’ or cheese cellars are divided and sej-arated from one another. Thua there are two with •eixirate entrnnoca, but which can be warmedbv one stove set in the partition wall; then thlt;ere are Ogata two, leading from one to the other, where heat ia not ao much an object aa a certain amount of dampness. Iu the firat of these is an ordinary copper, by means of which tbe air can lie made sufficiently moist, if need lie. toensure the development of the fungi which are essential to the proper ripening of Brie and Camcmbert cheeses in their firat stage, and beyond thia ia the room for coring tho whey-chee*e; which may bo iaolatcd from or connected with the room just mentioned, as the oircumataucoa of the season require. It neod scarcely be added that tbe arrungemeuta for admitting or excluding light and air ore both simple ond effective, nor that every window and ventilating aperture ia also fitted with wire gauss to prevent the iocuraiona of flies, which are the greatest nuisance with which the dairv-woman haa to oontend, especially during the curing of fine soft chtescs. A* on all dairy*THE POULTRY-YARD.CANARY AND PIGEON SHOW.1 he South Australian Canary and Pigeon Society evidently ]oaaess moat of the ele-ment* of w'hich ancceaa is formed—they are energetic, systematic, and jndiciously liberal. Tbtlr second annual Show held in the Town Hall on Friday, August 10, is a very good example of what can he dono in the way of pigeon and canary breeding. Pigeons may not be particularly profitable when regarded from tho food supply point of view—at least not so profitable as fowls aro—but they are beautiful birds; some of the variotie*, such as carriers, are useiul in their peculiar way, and tho others are curious coa-tidered ornltholopically. Canaries and song • bird* mako home bright and pleasant, and the fancy for raising those lovoly melodious “ trillera ia one which should unquestionably bo encouraged. There is nothiDB more delightful than the cheerful bong of birds and tno lively twittering of the seemingly contented captives, who, if they oolv had sense enough to remain about one a house aod keen out of danger from “Grimalkin need never go bo hind tho bars of a cage. Of coarse brooders run into all sorts of extravagances in tbe way of feather aod form, but with it all tbe song remains the same, and “blood will tell. Were it not for the vagaries of fashion in fancy breeding, mongrels would overwhelm u*. and we should havo neither distinct ahai«a nor marked colour*. The display of pigoona, taken aa a whole, waa perbapa tho best ever got together here, and the condition of tho birds Kpolio volumes (or the enthusiasm of their owner*. Carriers, in point of breeding and shape, showed well. There are mnrkc-1 characteristics about the carrier pigeon which convey ut onco the idea of speed and endurance. The slender lithe body, long wings, and general appearance of activity, combined with ondurauce, all tell truly that the bird haa peculiar qualification* for long rapid flight. It may seem a singular oomnariaon, but as a matter of fact the well-bred oarricr, esiecmlly if be bo dark in plumage, remind* one of a alitg by hia snaky neck, snare shoulders, long pointed wings, sharn alert-looking head, and erect carriage, Homo of the young carriers were very good tyiros, and there were Bcme grand old ones. The dragoons gave the Judges aonie troublo.by their even merit* ; and the barbs wore not bad, but better have been shown here. Tho (Kniteni were in strong force, and the claw nas really excellent, the exhibit* being large, well-shaped, erect, nioely walatcd, and of ideaslnu turns of oolour—oorrect types, in lack One pair of black pouters attracted a groat deal of attention. Tho white pouieni appear to havo been bred in too much, and have lost much of the upright bearing and alertness characteristic of the race. The owla were very good, tho Antwerp excellent—In aomo ■ —while tumblers were somewhat poor breed seems to havo deteriorated, have lost some of the point*, such as the round ebort face and beak. A i«ir ol feather-legged black tumblers were fine oxamples of the oorrect form. Almond tumblers, longfaced Antwerp*, turbits, and fanlail* may be called good all round, though some of the classes were not oxtonaively represented. Trumpeters do not^ engross much of the attention of fanciers now, nlthough they are auch neat graceful birds Comparatively few were ahown, but thoae were veiy fair—indeed, soma mottled birds were exceedingly handsome. Only one pair of nuns came to tbe front and they were beauties. The helmets were fine, and tho magpie pigeon* marked with atrikng eve nut so. In canarica there wa* plenty of variety and cndlcaa fancy. Belgians, Norwich, Yorkshire, cinnamon, and all aorta occupied prominent plnoea in tho estimation of the visitors. The hlgh-claaa birds were very well represented, and there were some singularly good birds lu tbe lot. There was competition from Melbourne, Mr. Bills having aent over several cages of tho beautiful Norwich and Yorkshire and Lizard varieties. These at traded favourable notice on all sides. There were some specially imiorted Belgians and Antwerp*, which were excellent examples of the correct fancy tyjie. In point of oolour tho moat representative birds were perhaps the Belgians, of which there were several claasc*. Ihe next were the Norwich—very taking birds. By-lhe-way, tbe Molbourae cages are very w ell designed to aliow off theandThoandbird*, the sloping aides close back their he dark colour being woll onion's ires, ami the lated to give tho liiri every advantage. Moat of Ihe Society's cages also were so formed a* toallow the likht to fall well round tho bird, and they were all neat. Taken aa a whole the canaries contributed largely to tho success of the exhibition, and visitors lingered longingly over many a cage. There were few other ■ongttera. Home English goldfinches, a nule do., thrush, chaffinch, aomo cockatoos, beautiful jtarrota, and a “rock pebbley, w ith a small proportion of magpie* thrown in, formed the list. In tho wholo Show there are 1G9 classes and 4S2 entxie*. Tbe Society has begun well, and it U to be hoped that ft will receive the supjiort it duservea. Tlie attendance of viaikra waa not bad. but would doubtless have been better If the weather had not turned out wet. Tho Hon. Secretary (Mr. Garlick) has worked well, and the committee have evidently dono their “level best The Show will be open to-day and this evening. Tbete are also to be homing matches with carrier pigeons. The following Is the prize-list (Weill Pri xr.s. - Canaries.—B««t Bbd-Sac. 1,Rsr. D. O’Donnell. T. Clarkson ; cLms 0, T. Clark son; ate. t T. Clarkson ; clauca 10 and 17, T. ClarkWVM , ISVI M , V«m««VN f (V * I, • . VUHIeon; MXJ. 3. T. Ayers; tec. 4, Rav. D. O’J)tnnrll ■ec. 6, W. C. Bagahaw; aoe. 0, T. Ayor* • »c. 7, A. D. Garlick ; see. R, R. BUI*; *ec. 9, T. Aycra ; »oc. 10, R. BUI*; aec. II, Hev. D. O'Donnell; mo. 11. A. D. Garlick; claw ». J. Bertram.Plnoai.—Bert pair of bird* In *ec 18,10*. 0.1., C. M. Begot; wic. 17. C. M. Hsgot; sec. IS, U. W.Miller: hccs. 10 and SO, hvmoadi: sec. 21, C. M.C. M. Bagot;P.Qgnt cLisi U0. canary W. stones ; aec. W. II. IV. Miller; ujc. 25. K. While.r.k C.” • I I -vv. »v, v* UI«W .etc. 27. C. M. Ba«ot; sec. 23, C M. lliaol; sec. 52, R. White; aec. 55, II. W. Miller.Canaries.--Nee. 1. Belgian Cnnnrin, any ait— Clear yellow eock. Bee. D. O'Donnell, W. B. BaRshew, A. O. Whitington; clear yellow hen, Rev. D. O’Donnell and T. Clarkson, T. Ctirkwn. A. O. WhIUigten ; clear bnff or mealy oock, Rev. D. O'Donnell and T. Clarkson, T. Clarkson, A. O. WbiUnslon ; clear buff or mealy hen. T. CDrkaon, A. O. Whitington, T. Cl»ik»on : yilow.Ueked cock or hen, W. K. Begchaw. A. O. WhiUncton; bufl or mnih-ticked rock or hen. Ret. D. O’Donnell, T. Clarkson, T. Clark eon; *ari«nted cook, A. L. Wbltlngton. W. M. Oliver; pair of Bulcinni, any colour, T Clarkeon, Her. D. O'DuoneU. A. L Whit-Inglon. 8ec. 2, Belrian Canailea, not orer twelve moot he-Clear yellow cock, T. Clark non. A. L WhhlDglon, A. L Whitlnrtoa: clear veUow hen, T. Cwikaoa, Rev. D. O'Donaeff, a. L. W biting tou; clear buff or u«tiy cock.
Newspaper Details
Adelaide Observer
Adelaide, South Australia, AU
Sat, Aug 18, 1883
Page 1
Full Page
Clipped by
Rebecca D.
AU 31 Aug 2022
Other Publications Near Adelaide, South Australia
Adelaide Saturday Journal
Adelaide Suedaustralische Zeitung
Adelaide Sport
Adelaide Quiz and the Lantern
Adelaide Quiz
