iSnO. 



THE LANCASTER FARMER. 



125 



ushes, and applied about two barrels of the mixture 

 [). r iicru, i^\in.iiug about half the lot. The result 

 sui iirised mc. Before fall the moss had nearly all dis- 

 :i|ipLarcd, and the weeds were rapidly following suit, 

 w liile the grass came in tliiek, assutiiin": a dark 

 :;t. en color, and made lino pasturage. The balance 

 o( the lot remained unproductive as before, but the 

 fallowing year was salted with like results. 



Horticulture. 



Pennsylvania Peaches. 



That Harrisburg is in a good peach-growing dis- 

 ii ill there can be no reasonable doubt. The peaches 

 liinught to our markets are of fine size, quality and 

 Ihivor. There is still less room for doubt that peach 

 culture can be better developed in this vicinity than 

 it is. 



At the last annual meeting of the Pennsylvania 

 I'ruil-Growers' Society extracts were read fioui 

 ilir manuscript of a little book on peach culture in 

 I'l'iinsylvania, and an address was delivered by its 

 author, .Mr. John Kutter, of West Chester. The 

 I'dok contains the result of Mr. Kutter's experience 

 in thirty years of peach culture in this State and in 

 Maryland. His experience dill'ers so much from that 

 lit other peach-growers in this State as to entitle his 

 Iniiikto careful study. He declares, after having 

 L lown many thousands of trees near West Chester, 

 LIS well as in Maryland, that "peaches can be grown 

 HI this Stale on a scale commensurate with the de- 

 mands of our cities and towns, in orchard culture, 

 ill larger quantities than they are now or can be 

 raised in the most favored districts of Maryland and 

 I'claware, and can be sent into our markets in the 

 I liter condition and at a much larger profit." If 



at statement can be substantiated, and Mr. Rutter 



: ites his book to prove it, the matter is very im- 

 j utant to the farmers of the counties near the great 

 markets of eastern and western Peunsylvania, which 

 now mainly receive their peaches from Delaware 

 and Maryland. The general impression has been 

 I hat the peach tree grown in Pennsylvania or fur- 

 iliir north is especially subject to injuries and dis- 

 eases. Mr. Rutter says there is only one disease 

 I Instructive of the tree — the specific disease known 

 as "yellows" — and that all others are only slightly 

 injurious, and as common in what is considered the 

 healthy district of Maryland as anywhere else. The 

 "yellows," which is as fatal to the peach tree as 

 yellow fever to man, became so common in and 

 around Philadelphia early in the present century, 

 that Judge Peters, who first gave it its name, advised 

 the abandonment of attempts to raise peaches e.iceept 

 for domestic use, "by planting a few trees every 

 year." The advice has been generally followed in 

 Pennsylvania, and the fatal disease has continued to 

 kill the trees and keep alive the belief that the peach 

 could not be successfully cultivated in this State. 



Mr. Rutter delares that "Eastern Pennsylvania 

 can «upply the markets of Philadelphia and New 

 York with better peaches than now come from the 

 celebrated peach districts of Delaware and Mary- 

 land." 



Salt for Plum Trees. 



A farmer's wife in Randolph, Vt., writes to the 

 Country Ocnileman on the use of brine for preserving 

 plum trees, as follows : 



Many years ago a blight called the black knot de- 

 stroyed all the plum trees, and then attacked the 

 cherry trees and killed them. Every one felt the loss 

 of these delicious fruits, and purchased new trees to 

 take their places ; but in spite of all eflbrts to save 

 them, they met the same fate. Diseouragsd with 

 repeated failures, the inhabitants of this vicinity 

 gave up, and luscious plums were unknown. Three 

 years ago I sent to another part of the State and 

 purchased a few trees of different varieties, and set 

 them out with care, hoping to have more favorable 

 results. For two years they grew finely. In the 

 spring of ls79 I saw signs of the old disease upon the 

 limbs and twigs ; I felt quite desperate, and deter- 

 mined to do something for their salvation. It was 

 evidently a case where it would be kill or cure. I 

 had heard that plums were indigenous upon the sea- 

 shore and islands in the ocean. I had quite a quan- 

 tity of fish brine and salted cucumber brine, and I 

 gathered it all, and with a small mop washed the 

 trunks of the trees, and gave the boughs a good 

 shower-bath of the brine. What was left I turned 

 around the roots of the trees. Two trees I left un- 

 washed. Everybody said I had killed my trees. 

 Perhaps I had ; but the black knot would have killed 

 them if I had not. I bought the trees myself, and I 

 had a right to experiment upon them if I chose. The 

 last of May, my salted plum trees were one mass of 

 bloom, and in September I could sit down under 

 them and eat all the plums I chose. They were de- 

 licious. I had the Lady Washington, the large white 

 egg plum, the apricot, and some other varieties that 

 I could not name, as the labels were eifaced. The 

 trees that did not enjoy the salt bath did not blos- 

 som or fruit, made little growth, and the knots put 

 in an appearance. 



The Early Richmond Cherry. 



After all there is no cherry so certain in producing 

 a crop, or that can be ajiplied to so many pur[)0se8 as 

 the Early Richmond, It seldom falls in affording a 

 fair yield, and it frequently is enormous. The trees 

 never grow large, and the fruit can most always be 

 picked from a step-ladder. They can 1)0 used for 

 puddings, pies, and canning for the winter. .Many 

 dry them and make pies of them until they come 

 again. Even for eating, when full ripe, they are 

 good and wholesome. The young trees begin to 

 bear the second year; they are hardy and can be 

 purchased at a low price. It Is true they may have 

 to be renewed oftener than some other kinds, but 

 this is easy and cheaply done. They are earlier, loo, 

 than any others and couliuue on the tree longer. 

 Besides, the binls do not steal thetn, they being a 

 little too aeiil for their " sweet tooth." Tlie wonder 

 is that a score of times more are not grown of them 

 than are to be found in gardens and farms. As we 

 write this, there are two or three trees almost within 

 eight of our ofllce, literally covered with fruit, as 

 perfect as any we ever saw. They are as pretty a 

 sight as any flower. Our own trees — we are now 

 growing a fresh supply of them — have begun to bear 

 very well, and in another year we shall have as 

 many as can be disposed of. 



We therefore say to all having a little ground to 

 spare, plant from two to a half dozen Early Itich- 

 moud cherry trees. They will be found to be profit- 

 able either for marketing or domestic purposes. — 

 Crertnaittoi'm Tdegrapli.. 



^ 



The Tomato. 

 Many Americans think that the tomato, now in 

 season, originated in this country because it Is so 

 freely used here, and that it has become quite re- 

 cently an article of food. The origin of the vege- 

 table, or fruit, as some claim that it is, is not posi- 

 tively ascertained, though there is reason to believe 

 that it was first found in Soutn America, and that it 

 was cultivated centuries ago in Mexico and Peru. 

 Several varieties were known in England toward the 

 close of the sixteenth century, and Gerard, the sur- 

 geon and botanist, speaks of it, we think, in his 

 " History of Plants," having himself introduced it 

 into the kingdom as an exotic. Dodoens, theNelher- 

 land herbalist, mentions the tomato as early as 1.5SS 

 as a vegetable to be eaten with pepper, salt and oil. 

 It belongs to the night-shade family, and was used 

 in cooking by the Malays more than a century and a 

 half since. It is extensively raised in Southern Italy, 

 and employed there as an accompaniment to nearly 

 every dish, particularly the macaroni. But neither 

 there or anywhere else in Europe is it commonly 

 eaten, as it is here, separately and in quantities. In 

 England it is sparingly produced, requiring a hot- 

 bed in the spring, and is in consequence high-priced. 

 The Italians formerly called it golden apple, and 

 now call it love apple, as it was once designated in 

 this country. The appearance of the tomato on the 

 table has greatly increased in Europe within a few 

 years ; but in no land is it a regular dish — much as 

 it is used for a sauce abroad — as in the United 

 States, where it is also pickled, preserved, and con- 

 fected. 



Things That Pay 



It pays to have a garden if you will take care of 

 it ; if you can't or won't do not attempt it. Perhaps 

 a dozen of your neighljors are in the same fix; in 

 which case you might club together and hire a 

 gardener on the "co-operative plan." If you make 

 a garden it pays to enrich the ground libeially. 

 Nothing from nothing is one of nature's by-laws, if 

 not a part of the constitution of things. Stable 

 manure is adequate for nearly all purposes, but good 

 superphosphate is more convenient and has the ad- 

 vantage, for nearly all purposes, of being free from 

 weeds. The value of wood ashes, especially for 

 potatoes, peas, early beans, etc., is also very great, 

 it pays to withhold your seeding until your ground 

 is dry and can be thoroughly pulverized, particularly 

 for all root crops and for corn. The distorted and 

 cooked parsnips, salsify and radishes, and the slow 

 growing and stunted corn, are results generally due 

 to soggy and lumpy soil. It pays to have a walk 

 through your garden, each way, made with a loose 

 stone foundation and filled in with coal ashes. It 

 pays to sow your vegetables in long rows instead of 

 the old-fashioned beds, and to use stakes and line in 

 planting everything, that your rows may be straight 

 and even. It pays to rotate crops from one 6i)0t in 

 the garden to another. When the ground is wormy 

 it pays to use lime. It pays to kill a weed wherever 

 and as soon you see it. — Golden lluk. 



Cultivating Peach Orchards. 



The peach tree is more sensitive to neglect and re- 

 tarded by growth in grass, as well as stimulated by 

 good cultivation, than any othei of our common 

 fruit trees. We have never seen a successful orchard 

 in grass unless subject to constant and heavy manur- 

 ing. We observe a recent. statement by C. Engle, of 

 Paw Paw, Michigan, that he has an orchard of 

 eighteen years old bearing abundaut crops of excel- 

 lent peaches through the influence of cultivation. 



He plows It early every spring to a depth of five or 

 six inches. In two weeks he passes a heavy harrow 

 both ways. Afterwards a twohorse cultivator, set 

 to run four inches deep, Is passed over the ground 

 from three to five times. This ends the season's cul- 

 tivation. Mr. Kngle thinks there arc more peaches 

 of the best quality borne on these trees than any 

 e(|ual number elsewhere lu the State. In allusion 

 to the reeommended practice of sowiiig buckwheat 

 in peach orchards, instead of keeping thcin clean 

 and mellow, Mr. E. says he would as soon think of 

 sowing buckwheat among his corn to Insure a 

 heavier crop. The truth is, while every farmer 

 knows that clean culture is absolutely essential to 

 success in his common farm crofis, many fail to ap- 

 ply the same knowledge to their more expensive 

 orchards. — Country Qenthman. 



Thinning Fruit. 



Whenever we tell a friend lie should thin his fruit, 

 he talks about the eurculio, the codling-moth, the 

 birds and the boys, and " guesses there will be thin- 

 ning enough before the season gets through." This 

 Is true in Its way. Wherever these troubles exist to 

 any great extent it is not much use to grow fruit at 

 all. But there are some who do not leave all their 

 gardening to insects and vermin— some who dispute 

 the right of these pcsls to interfere at all, and wage 

 war, successful war, against them ; but even these 

 do not half appreciate the value of thinning their 

 fruit. 



The evil of overbearing Is particularly apparent In 

 dwarf pears and grapes. As a geiieral thing there Is 

 rarely a grapevine Iiut would 1)0 benefitcfl by having 

 its bunches cut away, and some of the free-f)earlng 

 dwarf pears might have from one-third to one-ball. 

 The grai)es may be cut away as soon as they can be 

 seen ; but the pear should be left until somewhat 

 grown, as they often fall after I hey are pretty well ad- 

 vanced. It not only helps tbesize of the fruit, but is a 

 gain to the future health of the tree. — Oer. Telegraph. 



Wash for Fruit Trees. 

 A correspondent of the Fruit liecorihr writes as 

 follows : "I notice in a recent issue a number of 

 recipes for coddling moth. I h.ive tried various 

 remetlies on my orchard, some of which have been 

 suggested by scientific men. I will now give you my 

 experience with them. My orchard consists of trees 

 ranging from one to fifty years of age, and I find 

 the coddling moth ready for attack at any age. Last 

 year, when pruning, I made a wash of my own, and 

 tried it with good results. The following ingredi- 

 ents compose the wash : One quart of lime, such 

 as is used by the plasterers in 'white-coating,' one 

 peck of leached wood ashes, two pecks of cow 

 manure, ^one quart of soft soap, and one large table- 

 spoonful of Paris green. I wet the mixture thorough- 

 ly, to make it like paste, beating it thoroughly until 

 it became tough. I added twelve quarts of water, 

 or enough to give the trees a thorough coating. I 

 find, on the trees so washed, that the old bark is 

 dropping off and leaving the new bark perfectly 

 smooth. On all the trees I have washed I see a 

 perfect Improvement." 



Domestic Economy. 



Butter-Making. 



The following useful hints on butter-making are 

 contained in a recent circular issued by the Earl of 

 Beesborough to his Irish tenants: 



"For the information of those who have not yet 

 been able to make butter, I oiler the following sug- 

 gestions : Have a proper dairy or a separate room 

 for your milk, well ventilated, but not too light ; far 

 away from stable, piggery, or manure-heap. The 

 floor should be of flags, tiles or concrete, very close 

 and evenly made, so that it can be easily washed 

 without leaving any substance behind likely to create 

 a bad smell, as it would be injurious to your milk 

 and butter. Clay floors are very bad. Be sure not 

 to use your milk-room for any other purpose than 

 your milk and butter. Wash or sponge the cow's 

 udder before milking, and your own hands before 

 commencing each cow. L'se the finest hair strainer 

 you can get. Keep all your milk vessels scrupulously 

 clean. Sever use soap in cleansing your milk ves- 

 sels, not even in washing your hands, when engaged 

 with your milk or butter. Do not keen your milk 

 too long standing before churning. Twenty-four to 

 thirty six or forty-eight hours, according to the 

 temperature of the weather, will be enough. Avoid 

 all touching of the butter by the baud. Use the best 

 salt made, very fine. Wash and press all the milk 

 out of the butter before salting, using plenty of cold 

 spring water. You cannot be too careful about this. 

 In packing in firkins get the best you can of well- 

 seasoned oak, beech, or ash, clean looking and 

 smooth on the inside, and bring them clean to mar- 

 ket. In preparing your firkins let theni be filled the 

 day before wanted with boiling water, let them stand 

 until cold, then rinse with clean, cold water, into 

 which a couple of handsful of salt has been put. 

 This will make your firkins sweet and staunch. Pack 



