234 



THE CANADIAN HORTICULTURIST. 



which temperatures of various degrees can be 

 maintained. The compartments are provided 

 with ventilating shafts. Sirocco fans arc used 

 to draw off any foul air or gas that may accumu- 

 late. During the hot weather these chambers 

 are cooled by means of cold air. The tempera- 

 ture can be kept at about 40 degs. Some cham- 

 bers are insulated and cooled by the brine jnpe 

 system, and can be cooled to zero if necessary. 

 Shippers should do everything ix>ssible to see 

 that the fruit reaches the ship in proper condi- 

 tion. Poorly selected and ixx)rly packed fruit 

 cannot be expected to reach London in satisfac- 

 tory condition. The quality of such and the 

 prices .obtained are not as good as is the case 

 where proper care is taken to deliver it to the 

 boat in good condition and at a right tem- 



P"**-""*- ON THE OCEAN 9i ': 



During the voyage the refrigerating machin- 

 ery was placed in charge of the 4th engineer, who 

 took the temperatures 6 times each day. This 

 was done by means of a thermometer, on a string, 

 placed at the bottom of an iron tube leading to 

 the various chambers. These lubes had an open- 

 ing on the deck through which the thermometers 

 were drawn up that the readings might be re- 

 corded. We were given the privilege of verify- 

 ing these records, and took advantage of it many 

 times during the voyage. 



Great care was taken to ensure an even tem- 

 perature in the hold. This usually is accom- 

 plished, as the records on the thermographs that 

 are placed in each compartment by the Dominion 

 Government inspectors in Montreal show. Con- 

 ditions on the wharves at London and other 

 British ports will be described in our next issue. 



Our Apple Trade in France 



A. McMeill Fruit Division, Ottawa 



The fruit division is in receipt of a letter 

 from Mr. Proust, of Roscoff, P'rance, who has 

 done considerable business in Canadian apples 

 delivered in Havre. Mr. Proust says that at 

 the time of writing, the latter part of June, the 

 prospects for a crop in France were fair, but 

 that they could not speak positively of the 

 actual quantity until about the end of July. 

 Whether the crop in France is good or not, 

 he says there will always be a trade for a large 

 quantity of Canadian Roxbury Russets. These 

 apples should not be too large. Mr. Proust 

 gives the size of 22 centimeters in circumfer- 

 ence, or about 8M in., carefully packed in bbls. 

 These apples should be delivered at Havre 

 about the end of Oct. or middle of Nov., in 

 sufficient quantities to impress the market. 



Mr. Proust states that should there be a 

 shortage in the French crop, there will be a 

 large market not only for Roxbury Russets, 

 but for Golden Russets, Ben Davis, Stark 

 and apples of that type. This corresponds 

 with the experience of the last two or three 

 years in the French trade. Our Canadian buy- 

 ers were somewhat astonished last year to find 

 that the French buyers in Canada refused 

 Northern Spies, but would take all the well- 

 grown Ben Davis that were available. 



Independent XelepKones 



An independent telephone movement center- 

 ing at Jordan Station has taken place recently. 

 A large number of growers in Beamsville, Vine- 

 land, and Jordan have formed a co-operative 

 company to be called the Niagara District In- 

 dependent Telephone Co., Ltd., with a capital 

 of $10,000. The shares are $25 each; any man 

 taldng three shares gets his phone rental for 

 $10; less than three shares, including non-sub- 

 scribers, $12. The stock is limited to six shares 

 and no subscriber can transfer his stock without 

 the consent of the company. Already 100 phones 

 are contracted for, and over $6,000 in stock 

 subscribed. The provisional directors are: Pres., 

 C. Wismer, Jordan; sec.-treas., Levi Moyer, 

 Beamsville; Alvin Culp, Alex. Tromp, and 

 Elvin Werner. 



i POULTRY DEPT. 4 



•J Oonducteci by "J 



^ S. SKort, Ott*-wa ^ 



oa|^ oa|^ OMI%>> /l%«%^ n*>¥^^ 



The growing demand for first -class eggs and 

 poultry is awakening a keener interest in [xiultry 

 production both among ex])erienced breeders and 

 also among intelligent young men and women 

 who are attracted to poultry raising as a means 

 of livelihood. Better prices are prev.iiling now 

 than ever before. Year after year sees an 

 upward tendency in the prices of eggs, both in 

 summer and winter. It must be borne in mind, 

 however, that this is caused partly by the in- 

 crease in the prices of all i)oultry foods and 

 lumber for building, and in hired help. I may 

 fairly say that the prices are not yet so high 

 as to give more than only a fair profit to those 

 who exercise care and economy in their business. 



The magnitude of the poultry interests and 

 its value to the country is being fully recognized 

 by the Ont. Government, which gives generous 

 grants to the leading poultry assns., as well as 

 maintaining a dept. for poultry at the Guelph 

 Agri. College. An evidence of the good work 

 done there is the bringing together of all the 

 leading experts in poultry matters, both Ameri- 

 can and Canadian, at the first poultry institute 

 held at Guelph in March last. 



DRY FEEDING 



At that meeting many valuable lectures were 

 given, all of which have been incorporated in 

 a report published by the Dept. of Agri., Toronto, 

 and which can be had by making application 

 through the mail. One of the most interesting 

 of these lectures was delivered by Mr. A. F. 

 Hunter, West Roxbury, Mass., on "Dry Feed- 

 ing." It contains practical and common sense 

 suggestions and changes of a radical nature in 

 feeding with a view to the improvement of the 

 birds and a saving of time. Pressure of space 

 forbids the pubUcation in these columns of the 

 entire lecture. The following extracts, how- 

 ever, will give an idea of Mr. Hunter's views: 



"That quite a good deal of the trouble we 

 have been having with our flocks was due to 

 the defects in methods of feeding, has come to 

 be the opinion of many observers, and of late 



the feeUng has t>een gaining ground that the 

 feeding of a cooked mash is a serious mistake. 

 One reason for this is found in the fact lliat the 

 fowls gobble the food down too quickly, far too 

 quickly for the digestive organs to perform their 

 allotted tasks, and the results have appeared 

 in the form of indigestion, looseness of the 

 bowels and other symptoms of the birds Ix'ing 

 out of condition. Not infrequently the birds 

 become over-fat, the organs Ijecome engorged, 

 a blood vessel bursts, and a fowl is found dead 

 under the roost in the morning. The explana- 

 tion of this is that feeding a cooked masli is 

 'forcing' the birds beyond their ability to digest 

 and assimilate; it is analogous to 'forcing' for 

 rapid growth of tender, delicate flesh for market, 

 and the process is all right for chickens that are 

 to be early killed for the table; for that definite 

 purpose the quicker the growth, the greater the 

 profit, but for birds that are to endure the 

 strain of persistent egg-production, and are to 

 be the parents of strong, vigorous, boimd-to-live 

 offspring, the 'forcing' process invites disaster, 

 because it induces and continues a condition of 

 tenderness that is exactly opposite from the 

 hardiness so desirable for the best results. 



"The pith of the argument for dry feeding 

 Hes in eating slowly a bit at a time — first a 

 mouthful of dry mash, then a bit of grain or a 

 seed or two, and then a snip at a clover-leaf or 

 head — then to the drinking fountain for a sip of 

 water. It does not take us long to discover 

 that this is exactly the way the fowl or chick 

 eats when running wild and finding its food bit 

 by bit — it is 'Nature's way' for a bird to feed, 

 and if we but do our part in supplying the 

 essential food elements so the birds can take 

 what they want and as they want it, the con- 

 ditions seem to be right for them to eat in the 

 natural way, and they will eat no more than 

 they want, and eat it in the way their systems 

 can best appreciate it." 



Empress Eugene is the hardiest of the Duke 

 cherries — the only one that has fruited at Ottawa. 

 — W. T. Macoun, Horticulturist, C.E.F. 



A great offer: The Canadian Horticul- 

 turist 1 year for 50 cents, or 3 yrs. for 

 $1.20. 'Four new subscriptions, 1 yr. 

 for $1.00. 



INSURANCE 



The very best kind of Insurance — i.e., provision for the 

 future as well as the present, is a Savings Account in 



SOVEREIGN BANK 



OF CANADA 



Interest paid four times a year. 



$1.00 will open an account. 



Put your money in a place where 

 you can fget it when you want it 



57 BRANCHES THROUGHOUT THE DOMINION 



Mention The Canadian Horticulturist when writinc 



!l 



