. Farmer and stockbreeder . this year, but as fara3 the rest of your question goes, you can mix2cwt. of superphosphate with lewt. of sulphate ofammonia for the poor land, and give 4 to the mixture to the poorer land; and mix 3 or4cwt. of the super with lewt. of sulphate of am-monia, and apply the same weight to the richerland. You must not put the lime with the sul-phate of ammonia.—W. J. M. AGRICULTURAL EDUCATION (R. O. N.).—Quite a suitable preparation. The staff at Cam-bridge is keen, and the opportunities good, andother points equal I should choose that. Withthe programme he has se
. Farmer and stockbreeder . this year, but as fara3 the rest of your question goes, you can mix2cwt. of superphosphate with lewt. of sulphate ofammonia for the poor land, and give 4 to the mixture to the poorer land; and mix 3 or4cwt. of the super with lewt. of sulphate of am-monia, and apply the same weight to the richerland. You must not put the lime with the sul-phate of ammonia.—W. J. M. AGRICULTURAL EDUCATION (R. O. N.).—Quite a suitable preparation. The staff at Cam-bridge is keen, and the opportunities good, andother points equal I should choose that. Withthe programme he has set himself he would be allright. Apply to Professor Wood, The AgriculturalSchool, The University, Cambridge.—W. J. M. Another meeting of tho members of the Bake-well (Derbyshire) Farmers Club was on Mon-day, 17th inst., for the purpose of considering theadvisability of reviving the Bakewell Show. Aftersome discussion it was decided not to hold the &bowthis year. 506 THE FARMER AND STOCKBREEDER March 24, REPLIES TO DAIRY QUERIES Querists must send thrir names and addresses. Itshould be noted that we do not undertake toreply to inquiries by post. T>. A. P.—This butter is sweet, turnipy inflavour and rather streaky, and is noi what we. calla good sample. To avoid the food flavour, which ispresent in it, you should not give the cows so manyroots, and when you do, give them just after insteadof before milking. Get the cream acid or sour,befoTe churning, and churn only to the size of grainslike wheat, at which stage draw off the buttermilkand wash the grains thoroughly with several lots ofcold water.—C. W. A NEW READER.—You will find particulars of lactic and all other varieties of soft cheese in The Practice of Soft Cheesemaking, obtainablefrom J. North, 98, Fetter-lane, By post 3s. 2d.—C. W. CHURNING (Buttekmaker).—The reason whya good deal of cream is not churned into butter isthat you have mixed cream of varying ages andsourness. Whe
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