Farmer and stockbreeder . ll also curtail the supplies. The farmer underthis Bill will be subject to the officialism of theMinistry of Health, and every milk seller will haveto be licensed. Before the farmer can secure hitlicence his premises and cows will have to be in-spected by one of the officials of the Ministry, andthe licence will only be granted subject to his ap-proval, and when obtained the licence may be re-voked or suspended at a moments notice if the offi-cial thinks the law in any small detail is not beingcarried out. Then there are other clauses in theBill that are quite as dras
Farmer and stockbreeder . ll also curtail the supplies. The farmer underthis Bill will be subject to the officialism of theMinistry of Health, and every milk seller will haveto be licensed. Before the farmer can secure hitlicence his premises and cows will have to be in-spected by one of the officials of the Ministry, andthe licence will only be granted subject to his ap-proval, and when obtained the licence may be re-voked or suspended at a moments notice if the offi-cial thinks the law in any small detail is not beingcarried out. Then there are other clauses in theBill that are quite as drastic, and thousands offarmers will not continue fo produce milk if theyare hampered with the?e restrictions. At the beatof times milk production is a harassing business, andnothing will tend to increase prices so much as toadd to our difficulties Every farmer I talk to onthe subject intends to reduce his work and byspending less and producing less winter milk. Thehigh price of dairy cows is a serious matter for milk. Ihoto hy\ Galloway BuJI, JOVIAL OF BLACKCOMBE [/u/.soni. Champion at Darlinoton lioijal.—Property of SIR ROBERT W. ULCHAXiX-JARDISE, CASTLEMILK, LOCKERBIE. process is pressing, either in a regular machineor in some improvised press such as that alreadydescribed. About 24 hours is usually sufficienttime for the cheese to remain in the press. Whentaken out it should be dipped in hot water for aminuto and then bandaged in a light cotton clothwhich is drawn tightly over the cheese. Thecheese is then kept in a room of moderate andregular temperature to mature. The floor of anunused apartment or shelves in a dry cellar willbe found quite suitable. Care .should be taken W)see that the ijlace is neither damp nor infested byflies or mice. Cheese made in the manner hereoutlined should keep for six months, especially ifit is a Cheddar. » A MILK RECORDING DEMONSTRATION A step forward in the progress of milk recordingwas made at the Hertfordshire County Show atHatfield
Size: 1819px × 1373px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, bookidfarme, bookpublisherlondon
