__Committees for New Brunswick

.

@ dinner and reception on the oc-!

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AT GOVERNOR-GENERAL'S RECEPTION

Governor-General Massey gave casion of the opening of Parlia- ee Prime ‘Minister and

ment. Seen at the reception are,

AGRICULTURAL NEWS

P.E.l. Department

of Agriculture .

APPROVED FLOCK MEETING

The Annual Meeting of the Ap- proved Flock Association met last week in Charlottetown displayed fhe usual keen inierest on the part of the atchery Supply Flock owners in the promotion of their phase of the industry. The tables at Parkdale all were filled to cap- acity with the “resident, Don MacLeod of Victoria Cross resid- ing. The Honourable Eugene Cul- len, Minister ofAgriculture gave the opening is and he was followed by many interesting re- ports and discussions on the var- ious phases of the industry.

- The Approved Flock owners in conjunction with the respective Hatcheries are developing and producing quality chicks which can compete favourly with those produced in other areas. We have the foundation stock, there- fore, lets use it to built a strong poultry industry. HOLSTEIN SELECTION

The Holstein Sire Selection and Prince Edward Isiand met in Moncton yesterday to consid er changes and additions to the Bull Battery at the New Bruns- wick Central Artificial Breeding Co - operative. Those attending representing the P. E. I. Artifi- cial Breeding Association were: B. B. Jones, Bunbury; Parker Newson, Kingston; Wilfred Ste wart, Dunstaffnage and Dr. Geo- rge C. Fisher, P. E. I. Depart- ment of Agriculture.

CARE OF MILK CANS

The gray, chalky film which you see on milk pails or milk cans is called ‘‘milkstone.” While milkstone is harmless, in it are hidden millions of bacteria. When these bacteria come in contact with milk or cream, they destroy its fine flavor.

Milkstone is made up of a mix-| ture of particles of milk, washing powder, and washing minerals. These are deposited on the sur- faace of the equipment by incom. plete washing, poor rinsing, or maybe because .the wrong kind of washing powder is used.

Repeated incomplete washing results in laver upon layer of this film of milk and milk solids be- ine deposited upon the surface of the container. Mil*stone also shuts off air from the surface of the equipment and causes stain- less steel utensils.to pit and rust. Rusted equipment is a source of sediment in milk and a metallic flaver in milk and creatn.

To clean off the material re- quires an acid cleaner and a ther. ought scrubbing.: There are a number of good commercial milk- - stone removers on the market under various trade names. They may be purchased from | your local creamery or dairy supply store.

i

“Satisfactory results have been | grees. By: cooling milk quickly in|

obtained from a home - mixed | milkstone remover consisting of | one part vinegar and four parts

of water plus a small amount el

wetting agent. If used, prepare enough of the mixture so that the equipment. an be coomplete-/ ly covered and allowed to soak for about one-half hour.: The lenaih of time needed depends | upon -the thickness of the milk- stone. MILKING MACHINE

How is the milking machine kent clean? All surfaces and rub- ber parts of the milking machine that come in contact with the milk should be rinsed iately with cold or lukewarm: wat- er after milking. then take apart and brushed with a _ suitable) cleanser. dissolved in warm wat- er, then they should be rinsed in

boiling water or chlorine solu-|

tion.

The rubber parts should then oe put together, hung on~a rack} with the teat cups inverted and | filled with a '2 per cent solution of lye which is. of course, 2 table-

spoons of lye to a gallon of wat-|

er. They should be rinsed again before using with a sterilizing , solution. The lye solution should be renewed every week.

Is the separator the cause of

poor quality cream? Yes, the eream separator is sometimes found in an unsatisfactory con-

dition. Poor flavored cream very often caused by unclean se- parators. We often find separators kept in the cow stable which is @ most unsuitable place. The separator shouki be kept in the milk house located at or near the barn. The milk house should have a coment “loor, well-drain-

imoved by straining.

immed- ;

| is)

ed, it should also be well light- ed, ventilated and screened im summer to keep out flies.

The milk house should be pro- vided with a sink for washing and sterilizing of utensils, ant a place for storing_the milking machine, cans, pails, strainers and cooling tank. A pump or cold water sup- ply should be provided since milk and cream must be kept at or near 40 degrees Farenheit while stored on the farm. Warm cream should not be mixed with cold cream until it has been cool ed to the temperature of the cold cream. This also applies to the storage of milk on the farm.

What about milk and cream cans? Nearly all creameries re- turn the milk and cream cans to the farms cleaned, sanitized and dried. The washing and sterilizing of milk and cream cans should be done at every dairy plant where steam, hot water and dis- infecting sodas are always avail- able. When cans do not get this treatment at __the _ plant, _they should be immediately washed and sterilized at home and stor- ed in the milk house or a suit-| able place shortly after delivering to the farm to prevent exposure to dust and other contamination.

No farmer should put milk or cream in a stale smelling can} without first rinsing it with Prop- | er germicidal solution. Tinless or rusty cans should not be used.

ed. STRAINING MILK

The purpose of strajning is te| remove extraneous miattér that) may have fallen into the milk at milking time. Dirty milk even after straining, does not become clean milk. Bacteria carried in | to the milk by dirt cannot be re-, Kt is there- | fore, imperative to keep dirt out | of the milk. If straining becom- es slow when using a single ser-! vice cotton filter pad, it is a sign| that the milking has not been’ done in a sanitary manner.

Milk can be cooled very satis- factorily in cans in a tank of ice; water. This tank can he made of; cement or plank. It should have’ an overflow pipe so that the wat- er will not rise above the top of the cans. It should also have a drainpipe at bottom to remove the water when it happens to be-, come stale. It should be large | enough to hold all the cans the farmer may need for cooling {his milk or cream. By Placing | the cans in a tank of ice ater, | the tefhperature of the milk will | be reduced from % degrees, | which is approximately the tem- | perature it is when received | from the cow, to about 30 de- grees or slightly below -in one| hour. In two hours, by this, me- | |thod, it can be cooled to # de’

j i

this manner, the development of bacteria is very slow and milk | can be kept in a first class con- dition for a period stretching) from 24 to 48 hours.

milk and cream is one of our’ | basic requireménts in the produc- tion of first grade cheese or but- ter. DAIRY FARMERS

The Dairy Farmers of Canada will be meeting shortly in Wes- tern Canada to discuss some of the problems confronting dairy industry today. Represen tatives from this Province as well as the others will be holding their deliberations. Many llems confront the dairy farmer |

and in order to give 4 complete |

appraisal of this situation - it is | jnecessary’ not only to examine the conditions and circuwmstanc- les surrounding the production | and marketing within our ow A) ;country but it is equally impor- tant to have the finger on the

|pulse of world production and

| marketing conditions.

largest importer of butter, increased it’s production of dairy products between 1955 and 1957.

fifty-three million pounds to one | hundred and one million pounds; cheese from 141 million to 256 milion; dryed skim milk from million to’85 million pounds. Compotition from margarine has acentuated the world dairy prob- lem. In recent years, margarine comsumption has equaled or ex- ceeded that of utter in the Unit- ed Kingdom, the United States and West Germany.

They cannot be properly clean |}

the!

prob- |

The United Kingdom the world’s }f- has |

| “THE FINEST IN QUALITY AND

| Butter production increased from |

Diefenbaker, Mr. Massey

duction ‘iia marketing situation surpluses have been developed in a number of countries to an in- creasing degree dairy products entering world trade will go un- der subsidy and there is almost universal interference in the mar- ket. This has created a particu- larly different situation for New Zealand, and other exporters of dairy products, the help of whose farm and national economies de- pend to a great extent on the ex- port of dairy products. Their markets have been materially re_ duced, and the prices which they have been able to secure for what they can export are seri- ously down.

As far as we in Canada are concerned, it means that we have particularly no export out- lets for surplus dairy products, as our prices are very consid- erably above world levels, and sales heavily subsidized by the Government are possible in very places in the world.

Prices of Agricultural commo- dities are in a chaotic condition. One might say that world prices do not exist. Do give a few ex- amples, prices in the third quar- ter of 1958, in various countries are as follows: For butter Canada - 62 cents lb.

Unitec States - 58 cents bb. Australia - 51 cents bb.

HAVANA (AP)—Fidel Castro's $250-a-<day suite in the Havana Hilton Hotel has three —but he isn’t getting much sleep.

“y don't keep regular hours,” . “There are many things

Those who seek to keep track of the bearded, cigar-puffing vic- tor of the Cuban revolution would wearily agree.

groups seeking to get the revolutionary govern- eres oO 8. saee Set,

Netherlands - 4 cents Denmark - 27 cents Ib, U.K. (London Market) New Zealand Butter -

28 cents bb.

age weight 7s 153.7 bbs. and in 1957 the average weight was 163.4 Ibs. This added weight is no doubt responsible for the low- ering of carcass quality in hogs, especially in Western Canada, says A. J. i

effect upon the price of market hogs.

EH lighter hog carcasses were adopted many of the present day; Bi hogs would grade A. It would | also tend to reduce the number | of C grades and provide a larg-| er percentage of choice hams | and pork cuts for export to the U.S.A.

To the present Canada has ex- ported to the U.S.A. over 60 mil- lion lbs. of pork which in terms of live hogs means over half a million head removed from the | already depressed Canadian Market.

The effort in the production of higher quality hog carcasses and in the reduction of the over- supply of pork fat rests ‘entire- ly with the hog producers. An average market weight reduction of 10 Ibs. would represent a total — reduction of approximately 300,-

New Zealand - 37 cents bb.

market.

39th ANN

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12 The Guardian, Charlottetown, Wed., Jan. 21, 1958.

Castro Has Three Bedrooms But Doesn’‘t Get Much Sleep

“Everything is disorganized,” ‘he’ told’ the Havana Rotary Club Thursday. “I have to see an in- finity of persons.”

Even during his infrequent meals he is surrounded by people.

Wolfing a spaghetti dinner the other night, he responded readily to -questions of persons who | throaged about him.

‘Cuba's iia forces wears, as Jalways, a “sip green battle-

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His rank is major—highest in ihe revolutionary army.

“Phis is the only revolution in history that did not produce a

general,” he quipped.

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His*seven-room suite is usually filled with soldiers and revolu-

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