. Farmer and stockbreeder . ry on avalley farm intersected by streams and on a hillfarm watered chiefly by ponds, and that is whyI emphasize the importance of pure water andshelter. Many an outbreak of enteritis I haveknown from poultry drinking the dregs of apond during a drought. Care must be taken onthe chalks, as many a good stream goes dry insummer. One cannot expect to get everything,but one should secure as many of the above-nrmed advantages as po-sible. It is obvious thata yearly tenancy does not give sufficient securityto warrant the great outlay which is required ona poultry farm. Ne
. Farmer and stockbreeder . ry on avalley farm intersected by streams and on a hillfarm watered chiefly by ponds, and that is whyI emphasize the importance of pure water andshelter. Many an outbreak of enteritis I haveknown from poultry drinking the dregs of apond during a drought. Care must be taken onthe chalks, as many a good stream goes dry insummer. One cannot expect to get everything,but one should secure as many of the above-nrmed advantages as po-sible. It is obvious thata yearly tenancy does not give sufficient securityto warrant the great outlay which is required ona poultry farm. Neither are leases satisfactory,which cut both ways. We do not know whatalterations will be made to give tenants moresecurity, put it is in the air, and must, I think,materialise. The safest is ownership; but fewwho start in poultry farming have the capitalfor that. There is one consolation. At a sale,when a poultry farm is changing hands, thehouses and plant usually make all they are |worth, and a bit more. George A. REPLIES TO DAIRY QUERIES Querists must send their names and Itshould be noted that we do not undertake tort/jiy to inquiries by CREAM (Constant Reader).- Youdo not say where the cream is kept. If kept,of course, in a warm place it is quite possiblethat even in cold weather it may turn sour, butit is hardly likely. In all probability you areconfusing broken whipped cream with someclotted condition, which is due to several differentcauses, and it would be impossible to say exactlywhat it is unless a sample of cream were for-warded for examination.—C. W. TOUGH LITTLE WENSLEYDALECHEESE (Anxious to Learn).—Probably thereason of these being tough is that you aremaking the curd at too high «. this weather should be set at a temperatureof EOdeg. F. and the curd not scalded. You canget full particulars of the manufacture in ThePractice of Soft Cheesemaking. from J. North,98, Fetter-lane, London, E. C. 4. price 5s.
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Keywords: ., bookcentury1800, bookdecade1880, bookpublisherlondon, bookyear188
