THE LANCASTER FARMER. 



137 



in return we receive a circular giving "Direc- 

 tions for constructing tlie Improveil Common 

 Sense Incubator." This circular, bowevcr, 

 only takes one cent for postage, giving Mr. 

 Bain a profit of five cents on the postage of a 

 circular. This circular gives the following in- 

 formation free : 



"To those who have never used an incuba- 

 tor, we would say that you can get full and 

 explicit directions for managing it, which will 

 tell you at what temperature to keep the eggs 

 during the period of incubation ; how to keep 

 the eggs properly moistened ; when and how 

 to turn them. Also full and complete direc- 

 tions for making a Rrooder or Artificial 

 Mother, which you can make at a cost of less 

 than $2, and with which you can raise chick- 

 ens in the coldest weather, and without 

 which you cannot raise them at all. Also 

 plain directions for caponizing chickens— 

 these directions alone are very valuable to 

 anyone wanting to raise poultry, as capons 

 sell for twice as much as chickens not capon- 

 ized. Will also tell you how and what to 

 feed your chickens on, and how to manaire 

 them in general. How to cure the diseases 

 of young chichens; how to get rid of lice; how 

 to cure the roup and cholera; when, how, and 

 where to market to secure the highest prices. 

 The best varieties to raise for market. Ex- 

 plicit directions for dressing and packing 

 poultry, and for packing, shipi)ing and selling 

 eggs. How to build the be.st and cheapest 

 poultry houses. In fact, everything neces- 

 sary to make a success of the business. It is 

 of course impossible for us to give you on 

 this sheet the above information as it not 

 only requires more space than we can give, 

 but being copyrighted, 'we have no right to 

 publish it; but by sending two dollars to the 

 Common Sense Incubator Company, New 

 Concord, Ohio, they will send the Common 

 Sense Incubator Book containing all the above 

 information." 



Now, let us send $2.00 for the above very 

 comprehensive work, and in return we receive 

 a small paper cover book of thirty-two pages, 

 not worth more than five cents, and we find 

 we have been defrauded to the amount of $2. 



We think it very strange for the Secretary 

 of the " North American Poultry Associa- 

 tion " to swindle people in this way, and we 

 ask, IS Bain the secretary of this association, 

 but we find an answer already printed on the 

 back of the circular. It reads thus : 



OFFICE or THE 



NORTH AMERICAN POULTRY 

 ASSOCIATION, 



NEW CONCOKD, OHIO. 



Officers : 



J. R. Trace, President; J. C. Bell, Treas.; 

 J. M. Bain, Sec'y ; Vice Presidents : J. .J. 

 Ingalls, Ohio ; Henry Gordon, Mich.; Samuel 

 Shepphcrd, Pa.; Wellet Ferris, 111.; Chas. R. 

 Wilson, Minn. 



But no post-office addresses are given. 



There is no such association as the "North 

 American Poultry Association " in existence 

 excepting in the minds of this scoundrel Bain 

 and his victims. 



The letters supposed to be written from 

 Fort Scott, Kas., are, we find on examina- 

 tion, post-marked New Concord, Ohio. They 

 are written by Bain, signed by him, and 

 mailed to hundreds of editors of agricultural 



newspapers all over the States and Canada, 

 who bite easily, snatch at them as valuable 

 information, insert them in their papers, 

 thereby displaying their ignorance of poultry 

 matters, and giving this fraud hundreds of 

 dollars worth of free advertising. A large 

 number of letters addressed to L. L. Johnson 

 are received at Fort Scott, K.m., no doubt 

 from persons desirious of making further en- 

 quiry about his "success in the poultry busi- 

 ness." The postmaster at Fort Scott says 

 that there never has been and is not now, any 

 person of that name residing there. 



The object of this scoundrel Bain is to lead 

 people to believe that there is a "North 

 American Poultry Association," located at 

 New Concord, Ohio, and that he is secretary, 

 and thus he secures the confidence of those 

 not acquainted with poultry matters. lie gets 

 their confidence and then their money. At 

 ths same time, by assuming the name of L. L. 

 Johnson and sending out these letters, he se- 

 cures his advertising free. 



THE CABBAGE TLY AND ITS 

 RELATIVES. 



In England one of the greatest obstacles 

 the cabbage grower has to contend with is the 

 maggot of the cabbage fly, which sometimes 

 destroys whole fields of cabbages. As the in- 

 sect has already appeared in this country and 

 has done some damage our readers are inter- 

 ested in knowing something about it in ad- 

 vance that they may be prepared to meet it 

 when it makes its appearance in their crops. 

 The insect is own brother to the destructive 

 onion fly, the beet fly and the seed corn mag- 

 got, all of which belong to the genus Antho- 

 myia, the cabbage fly being A. brassicoe. The 

 maggots eat numerous holes in the stems and 

 roots ol the cabbages, on account of which es- 

 pecially in wet weather decay sets in and the 

 plant perishes. The maggot, when full grown, 

 is about a third of an inch long, is whitish, 

 legless, tapering to the head and blunt at the 

 tail, which has short, teeth-liko points at the 

 margin. When its growth is complete the 

 maggot enters the earth and changes to a 

 reddish, brown pupa, with a few black spots 

 at the head and short teeth at the tail. In two 

 or three weeks the flies come out and lay eggs 

 for another crop, and successive generations 

 are produced until November, after which 

 time the pupse remain in the ground uu- 

 hatched until spring. Cabbages when at- 

 tacked by the maggot show by a drooping of 

 their leaves and by a change in color that 

 something is wrong. The application of clear 

 lime water, made as soon as the presence of 

 the maggot is detected, has been found useful. 

 As the maggot enters the ground close to the 

 plant, and goes down but a short distance, it 

 is recommended to draw the earth from 

 around the root, with the pupse in it, and 

 destroy them by heat or deep burial. But 

 such measures as these can only bo praticable 

 in the garden. On a large scale relief can only 

 be had by a change of crop, occupying the 

 land with beans, grain, or some other crop, 

 upon which the parent fly will not deposit her 

 eggs. 



Another species is known as the Root- 

 eating Fly {A. radicum), the maggots of which 

 are found in cabbages and turnips in Eng- 

 land. These very closely resemble the mag- 



gots of the preceding, but are of a more 

 ochre-like color. The perfect fly is in color 

 black and gray. This iusect has not yet been 

 noticed in this country, but curiously enough 

 a maggot which is very destructive to the 

 eggs of the locust, that plague of the far 

 West, was found to be the larvse of a fly so 

 closely resembling this European Root-eating 

 Fly that Professor Riley has described it as a 

 variety of this species. 



Though our potato crop has already a suffl- 

 cient number of enemies, there is a po-ssibility 

 that one more may be introduced. In Eng- 

 land the maggot of another species of Antho- 

 myia (A. tuberosa) feeds upon the potato. — 

 American AgricuUurist. 



ICE IN THE DAIRY MUST GO. 



There has long been a difference of opinion 

 among butter experts as to the propriety of 

 low cooling for the best welfare of butter, 

 many believing that it was better not to 

 carry the refrigerators below sixty degrees, 

 while others have seemed to think the lowest 

 cooling possible, and keep above freezing the 

 better. The latter extreme opinion appears 

 to be giving, especially with some of the bet- 

 ter class of workmen. It is found by a com- 

 parison of results that the best butter is not 

 made where the most cooling is done. In 

 speaking of this matter a few days ago with 

 Messrs. Burrell & Whitman, of Little Falls, 

 the senior partner remarked that they ope- 

 rated five creameries, and that the one in 

 which the least cooling was done turned out 

 the best butter, and the one which cooled the 

 most the poorest ; and that the butter in the 

 others was graded between them according to 

 the grade of cooling, though it was fairly 

 good in all of them. This is but a sample of 

 what we often hear from the lips of others of 

 rur best butter makers. Milk fats are not in 

 their best state for making butter when the 

 milk is first drawn. They are improved by 

 changes which they undergo after the milk 

 comes into the hands of the dairyman. Much 

 refrigerator retards these changes and modi- 

 fies them unfavorably. They certainly go on 

 much better at sixty degrees than at fifty and 

 below. Butter made from cream raised at 

 sixty degrees keeps better than when made of 

 cream raised at forty-five or lower. 



Sudden and extreme changes in milk, 

 cream or butter injure keeping. The same is 

 true with iced meat. If two pieces of meat 

 are taken from the same animal, and one 

 placed in the air at sixty degrees and the 

 other on ice for three hours, and then placed 

 by the side of the one which has been kept at 

 sixty degrees. The earlier destruction of the 

 chilled meat is due not so much to the sudden 

 or severe change it undergoes as to the infec- 

 tion it gets in its cold stage. As soon as it is 

 chilled much below the surrounding air it be- 

 gins to become wet with dew. As the warm 

 air by contact with cold meat becomes cooled, 

 it condenses, and being unable to hold in its 

 condensed state, the expelled moisture falls in 

 (lew on the meat, and the impurities and in- 

 fecting germs which the air usually contains 

 go with it and lodge on the meat, which be- 

 comes thus loaded with infection. As soon as 

 the meat is warmed up to a temperature at 

 which the germs can grow, they at once de- 

 velop and cause decomposition. Milk, cream 



