Farmer and stockbreeder . te-money is likely to be taken. If it is a proessional club, they will want a lot of ground outide the actual play. The ground itself is about acres, but they want to absorb much more if theyxpect a crowd. If it is not fenced off they wouldverrun the whole field; but as it is a winter gamehis would not matter much. If it is going to be arofessional club, looking for big gate-money, yourlest terms would be to take a percentage of theate-monej, tickets, and members fees, which wouldle arrived at by the figures of the tax on the adnission. You would be safest to make ter
Farmer and stockbreeder . te-money is likely to be taken. If it is a proessional club, they will want a lot of ground outide the actual play. The ground itself is about acres, but they want to absorb much more if theyxpect a crowd. If it is not fenced off they wouldverrun the whole field; but as it is a winter gamehis would not matter much. If it is going to be arofessional club, looking for big gate-money, yourlest terms would be to take a percentage of theate-monej, tickets, and members fees, which wouldle arrived at by the figures of the tax on the adnission. You would be safest to make terms at firstor only one year, and then see how matters go;25 would not be much to charge to a professionallub.—W. J. M. GRAZING (J. W. Mc. C;).—It is not absoutely necessary, but it would be advantageous to;ive about 1 to l),lh. of linseed cake. Be carefulifter this wet weather, that the calves ao not getlusk, and if thej/ do, seo that they are. curedluickly. It would be wise to have them nnderover at night.—W. J. BUTTER SAMPLE Butter lamplet art tubmitUd to an tx/pert fortpinicn. A jee •/ 1j. M. per Kimplt is chtirged. A. J. R.—This Kanipio is of fair quality. Itsflavour is a little oily and the colour is not quitelear, but a bit white and patchy, which is due tonot getting sufficient curd or buttermilk out of thobutter during the process of manufacture. Forimprovement churn at a lower temperature andwash more milk out of the butter. Try to get ita little firmer when it is being worked up so as topress out more moisture.^J3. W. , REPLIES TO DAIRY QUERIES Qu*ritts mutt tend thnr namei »hU addrefi. Itthould be noted that «e do n«t undertake toreply to in^irUt hy DIFFICUIiTIES (E. M.).—Itfrequently happens that if cream is kept in a verycold place the fat gets hard, and even although itis heated to churning temperature it does not cliurnvery readily and in such cases the cream requiresto DC heated to rather more than tho churningtemperature. Wh
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