PLOW 



4709 



PLUM 



Primitive 

 Plow 



of Steel 



Modern Engine Plow Plow In- 



With Eight Bottoms*, vented . by 



John Deere in 1837 



Two Styles of 

 Javanese Plows 



jtf&P* Pony Engine Plow Mexican Plow 



^ Used To-day 



Early Spanish Plow 



Daniel Webster's Plow 



Deep-Tilling Sulky Plow 



Modern 

 Plow 



small farms is an implement that turns but one 

 furrow and can be hauled by a team of horses 

 or a yoke of oxen. The plowman walks behind 

 the plow and keeps it in position by grasping 



handles. The parts of this plow are the 



beam, to which the other parts are attached; 



hich carries the nwldboard for 



turning the furrow; the .s/iarc, which tears up 



soil; the colter, or knife, for cutting the 

 sod; the handles, and the clevis for attaching 



.tin. In the modern plow all these parts 

 except the handles are of iron or steel. Plows 

 for breaking greensward are larger and stronger 



: those used for plowing land that is under 



Riding, or sulky, plows are in general use on 

 large farms. Some of these plows have two, 

 e or four moldboards; one turning two fur- 

 rows can be operated successfully with tin.. 

 horses or mules. One wheel is Inrurr than tin 

 1 runs in the furrow. The depth of 

 furrow is regulated by levers operated by 

 i'lows turning more than two fur- 

 rows require proportionately more power, and 

 gasoline or oil tractors or traction engines are 

 used to operate them. Gang plows turning 

 -four furrows are now in use on some of 



the largest wheat farms. It requires three trac- 

 tion engines to operate one of these gangs, and 

 it will plow an acre in a few minutes. 



Consult Davidson and Chase's Farm Machinery 

 and Farm Motors. 



PLUM, a widely-cultivated orchard fruit, 

 closely related to the peach. Unlike the peach, 

 however, the plum has a smooth coat and an 

 unwrinkled pit. When ripe the fruits are vary- 

 ing shades of purple, red, green and yellow, 

 and they also have a wide range in size. The 

 yellow Burbank plums are nearly as large as a 

 peach; the ordinary purple varieties are some- 

 times as large as an egg; and some of the wild 

 red plums are not much larger than a cherry. 

 Plums are eaten fresh, dried and marketed as 

 prunes (which see), canned, preserved, made 

 into a delicious butter and into jams and jolly 

 They are among the most nutritious of orchard 

 fruits; their percentage of carbohydrates is 20.1, 

 as compared with 9.4 for peaches, 14.1 for pears, 

 and 16.7 for cherries. 



There are three main classes of cultivated 

 plums, all of which arc grown in America; 

 these are the European, the .//<? . and the 

 American. The European varieties, which were 

 the first to receive attention from American 



