334 TRANSACTIONS OP THE AMERICAN INSTITUTE. 



than twenty feet, ten feet each side of the stem. This practice was brought 

 to us from Europe. The experiments made in Cincinnati by Mr. Buchanan 

 showed conclusively that this short pruning was perfect butchery, and was 

 the reason why the fruit turned black and dropped oflT the vines, and by 

 adopting the long pruning system we would be able to get good fruit. 



Remedy for Cucumber Bugs. 



Mr. Jabez Hawley, of Westfield, Chautauqua county, N. Y., gives the 

 following sure remedy: 



" I take young sprouts of sumac, about the size of my finger, two inches 

 long; punch out the pith; fill one inch of the center with cotton wool; turn 

 into each end, say a teaspoonful of spirits turpentine, and' place two in 

 each hill. The bowl of a pipe or a small phial will answer, but it will be 

 a little better to have both ends open." 



Mr. Carpenter said that boxes around the hills was the best remedy for 

 bugs that he had ever tried. If the fence is six inches high the bugs never 

 get over. 



Aid. Ely. — A man at Norwalk, Conn., where I live, buys of the grocers 

 all the empty cheese boxes, and takes out the heads, to use for this purpose. 



Prof Mapes. — The best way is to make the boxes of boards, cut beveling, 

 so that the boxes would pack together, and one man can carry a large 

 number, which is very advantageous. 



About Churns and Butter Working. 



Mr. L. D. Rouse and others, of Upper Lisle, Broome county, N. Y., want 

 to know if any members of the Farmers' Club have had sufficient experience 

 in the use of D. W. Seeley's Scientific Churn to recommend its general use. 

 Will it make as much butter, and of as good quality, fi-oni the same milk 

 or cream, as the common dash churn ? 



Mr. Robinson. — That question is easily answered by a simple "No." Nor 

 will any other patent churn ever invented. 



Prof. Mapes. — A few years since, when engaged in selling such things, I 

 undertook to decide this question practically, and which of the patent 

 churns was best. After trying a dozei\, I found that all rapid production 

 of butter injured the quality, and that all churns required the same amount 

 of power to produce butter; and that if time was gained, it was at the 

 expense of power, unless power was gained by machinery, or time gained 

 by heat, or some other appliance, at the expense of quality. I came to the 

 conclusion that the most economical mode was to apply power to the dasher 

 churn, and that good butter could not be produced with less than ten 

 minutes' churning of the cream, at the proper temperature of about sixty- 

 five degrees. 



Mr. E. Wilbur, of Albion, N. Y., gives his method of working butter by a 

 wooden lever and block fixed to a board made convex instead of concave, 

 as in a wooden bowl, the buttermilk running otf and along a gutter through 

 a spout into a pail. He says: 



*' I am not a farmer, but have been; but in the latter part of spring or 

 fore part of summer I purchase of the farme':'* some 250 pounds of good 



