1877.] 
AMERICAN AGRICULTURIST. 
275 
The great danger to be apprehended is from carelessness 
in handling, and want of knowledge of its highly dan¬ 
gerous qualities. Let it always be marked Poison. 
METHODS OP USING THE POISON. 
The poison is applied in the dry state, diluted with 
flour or plaster in varying proportions, some using only 
10 parts of flour or plaster to one part of Paris Green, 
while others use as much as 40 or 50 parts. One to 24 or 
30 of the divisor is most common. Flour, the poorest 
will answer, is preferable to plaster, as it causes the poi¬ 
son to adhere, which is a great advantage. The applica¬ 
tion is made while the vines are wet with dew. The 
chief objection to the dry method is the danger of in¬ 
haling the dust, and the difficulty of mixing large quan¬ 
tities, so as to have the poison equally diffused through¬ 
out the whole. The mixture will be more thorough 
if only small quantities are operated with at a time. 
Applied with water. Paris Green is not soluble in 
water, but is only diffused through the liquid, and in a 
short time, if at rest, will completely settle. Molasses, 
or thin paste, are sometimes added to the water to hold 
the powder longer in suspension, and also to cause it to 
adhere to the leaves when the water has evaporated. A 
tablespoonful of Paris Green to a 10-quart bucketful of 
water is the usual proportion. This method is regarded 
as easier of application than in the dry state, can be 
done at any time of day, and there is no danger of in¬ 
haling the poison. Last year we used a large tin water¬ 
ing pot, the same as used for watering plants, holding 
about two pailsful, with a fine rose or sprinkler, putting 
in a heaping tablespoonful of the powdered Paris Green, 
and keeping it diffused by shaking the vessel frequently. 
The fluid was sprinkled only on those vines having bugs 
or larvie on them. In this way we effectually conquered 
the pest, and had a full crop of potatoes. 
MEANS OF APPLICATION. 
The dry powder can be readily applied on a small scale 
by an extemporized duster made from a wide-mouthed 
bottle, or fruit can, attached to a stick, and a piece of 
muslin tied over the mouth. Where there is much to be 
done, ease of application, economy of material and thor¬ 
oughness of distribution, are to be considered, and some 
of the many distributors or dusters will be required. We 
have figured and described a number of them in former 
volumes. One of the most useful of these was given in 
August last. A broad-bottomed saucepan, such as are 
used in restaurants for stewing oysters, with perforated 
bottom and a long handle, is very efficient. 
J. Thorniley, of New Britain, Conn., sends a distribu¬ 
tor which he finds very useful; it is a shallow tin pail, 
with perforated bottom and long bow bail, to be used 
with a circular motion, given by a half turn of the wrist. 
Still another, called the “ Safety Paris Green Duster,” is 
made by the Safety Poison Duster Co., 55 Beekman St., 
N. Y. The principal feature of this is a guard or apron 
which surrounds the perforated duster and thus prevents 
scattering. We have not yet been able to try these. 
For application in the liquid form, an old broom or 
whisp will answer on a small scale, but for larger quan¬ 
tities some kind of a sprinkler is needed—and several 
are now in the market. The Spray Machine, invented 
by W. P. Peck, West Grove, Pa., is highly commended 
by those who have used it. The liquid is carried in a 
can attached to the back, and forced out by a current of 
air supplied by a bellows, which is operated by a crank, 
with one hand, while the other hand directs the nozzle 
which delivers the liquid in a fine spray. 
The New York Horticultural Society. 
The Spring Exhibition was held at Gilmore’s Garden. 
May 29th, 30th and 31st, and quite equalled the exhibition 
of 1876, although restricted mainly to flowers, the show 
of strawberries and other fruit being held separately on 
June 13th and 14th. The successful competitors at the 
Spring Show were as follows: Geo. Such, South Amboy, 
N. J., took the following prizes: for best 10 variegated¬ 
leaved plants ; the best single specimen of variegated¬ 
leaved plant; the best 12 varieties of Ferns ; the best 
single specimen Fern; the best 10 Palms ; best 6 Stove 
Plants; best 10 Orchids_James Riddle, Inwood, N. Y., 
carried off the premium for the best single specimen 
Dracaena; for Moss Roses in pots, and a special premi¬ 
um for a beautiful um-shaped design of living plants, 
arranged in the ribbon style of planting.To Isaac 
Buchanan, Astoria, L.I., were awarded prizes for the best 
6 Ferns ; the best 12 Azaleas ; the best specimen single 
Orchid, and best 3 Orchids_S. B. Parsons & Sons, Kis- 
sena Nurseries, Flushing, N. Y., took prizes for the best 
display of Rhododendrons and Azaleas; for the best 10 
varieties of Rhododendrons and Azaleas, and also for 
the best collection of Evergreens and Japanese Maples. 
—To Charles Zeller, Flatbush, L. I., was awarded the 
premium for the best 12 varieties Monthly Carnations. 
-John Henderson, Flushing, L. I., had the best 12 
Verbenas, the' best 12 Pelargoniums, and the best 12 
Zonal Pelargoniums, and of course took the prize in each 
class_Peter Henderson, Jersey City, N. J., was award¬ 
ed for the best 6 Fuchsias; the best 6 Tricolor Pelargo¬ 
niums ; best single specimen ditto; for best 6 Chinese 
Primulas; the best collection Pansies, and the best col¬ 
lection of cut flowers_H. Reynolds, Flatbush, L. I., 
had best 6 Zonal Pelargoniums; the best 6 double Pe¬ 
largoniums, and the best single specimen ditto — Wil¬ 
liam Ball, Spuylen Duyvil, N. Y., was successful with 
the best single specimen Zonal Pelargonium, and a group 
of Bedding Plants_S. B. Symes, Tarrytown, N. Y., 
easily had the best collection of Cape Heaths, as well as 
single specimen Heath.John Cadness, Flushing, L. 
I., deservedly took a prize for the new white Hydrangea, 
‘‘Thos. Hogg.” 
Walter Reid, 1286 Broadway, New York, had the best' 
Wardian Case of Plants, the best Fernery and Hanging 
Baskets, and was awarded for each.Kretchmar 
Bros., Flatbush, L. I., were given a special premium 
for a group of double and single Petunias, and a new 
seedling Geranium_To Wm. Bennett, Flatbush, L. I., 
was also adjudged a speeial premium for a collection of 
Fancy Pelargoniums, and a collection of ornamental and 
variegated-leaved plants.A special premium was 
awarded to John Bush, Tremont, N. Y., for a fine collec¬ 
tion of Stove and Greenhouse plants, and the same to 
Wm. Wilson, Astoria, L. I., for a similar collection. 
A special premium also went to F. Rosenbeck, Bayonne, 
N. J., for a group of Begonias of the “Rex” section. 
William A. Burgess, Glencove, L. I., as last year, dis¬ 
tanced all others in the way of Roses, taking the prizes 
for the best display; for the best 12 blooms Mareschal 
Niel, and the best 12 Hybrid Perpetual Roses_R. B. 
Parsons & Co., Flushing, L. I., had the best 12 hardy 
Azaleas, and took the prize_Thos. Hogg, Yorkville, 
N. Y., exhibited cut flowers of Magnolia hypoleuca, and 
was awarded a special. 
Frederick Gordon, 26 Broad St., New York, had the 
best basket of cut flowers, and took the prize in that 
line_A. McConnell, 7336th Av., New York was award¬ 
ed for the best pair of hand Bouquets_Mrs. W. I. 
Davidson, Brooklyn, N. Y., took the lead for best funer¬ 
al design in flowers, and best Button-hole Bouquets. 
To I. G. Beauchamps & Sons, 85th St., New York, the 
prize for best design in cut flowers. 
John Finn, Tremont, N. Y., had the best 6 bunches, 
and John Egan the best 2 bunches of Hot-house Grapes. 
B. K. Bliss & Sons, 34 Barclay St., N. Y., were awarded 
for best collection of Potatoes. The “ Snowflake ” at¬ 
tracted particular attention... The best collection of 
Vegetables was shown by Geo. Tait, Inwood, N. Y., and 
took the prize_Edward Huckins, Mt. Vernon, N. Y., 
had fine specimens of forced Peaches and Nectarines,' 
worthy of a premium_Chas. Atkins, In wood, N. Y., 
received an award for a brace of finely grown “ Tele¬ 
graph ” Cucumbers. 
The Report of the Special Exhibition of Strawberries 
and Roses, held on June 13th and 14th, comes just too 
late to be given this month. The exhibition was highly 
successful, and surprised the managers by its extent 
and variety, and the prizes were widely distributed. 
What is a Thorough-bred? 
Prof. G. E. Morrow, of the Hlinois Industrial Univer¬ 
sity, writes: I have no wish to be considered overly crit¬ 
ical, nor given to pointing out distinctions without dif¬ 
ferences ; hence must ask you to reconsider your decis¬ 
ion that there is no difference between a thorough-bred 
Short-horn and one having five crosses of pure bulls. So 
far as the United States are concerned, animals import¬ 
ed from Great Britain are considered entitled to record 
in our American Short-horn Herd-books, if they have 
four or five crosses. Years ago American-bred animals, 
with even a less number of crosses, were recorded, but 
now this is not the case, and the reason the question is 
one of importance is, that there are thousands of animals 
in this country which have five or more crosses of pure¬ 
bred, at least recorded, bulls, yet which are not eligible 
for entry in either of the American Short-horn Herd- 
books. The intrinsic value of these animals is not af¬ 
fected by this fact, but their selling value is greatly af¬ 
fected by it, as they are not regarded as thorough-bred 
by breeders. As a matter of personal opinion, I do not 
like the American rules, believing it would be more just, 
and a help to the more general introduction of improved 
stock, if not only in the case of Short horns, but also in 
that of all classes of cattle, a fixed number of crosses, 
and I would be content with five for cows, should enti¬ 
tle an animal to record, and to be considered as a full- 
blood, pure-bred, or thorough-bred—the terms being 
synonyms, as used by breeders of Short-horns. There 
are no thoroughbred cattle of any of our improved 
breeds, if we insist on a literal definition of the word. 
Whenever an animal possesses the distinctive character¬ 
istics of a breed, and uniformly transmits them to its 
offspring, it is entitled to membership in that breed; and 
five crosses, as a general rule, give this possession and 
power of transmission. Many prominent British herds 
of Short-horns have been built up on a foundation of 
good cows, without pedigree, and sometimes without 
Short-horn blood, by the continued use of pedigreed 
bulls. If such a rule existed here, as does in England, 
with regard to recording Short-horns, many farmers 
would be encouraged to begin a course of systematic 
good breeding, who do not now, because they see that, 
however many crosses they put on their present stock of 
cows, the progeny will still rank as only grades. But 
my opinion does not change the facts, and if any one 
buys an American bred cow, having five Short-horn 
crosses, and not running to an imported animal on the 
dam’s side, he will not be buying a “ thorough-bred ” as 
the word is interpreted by the editors of the Herd books 
or the breeders of Short-horns. 
[We do not see, so far as the English Herd-book is 
concerned—and to that extent the American Herd-book 
is also involved—that there is any difference between a 
thorough-bred Short-horn, and one having five crosses. 
If five crosses, with the limitation that it must be an im¬ 
ported animal, entitle to entry in the American Herd- 
book, then five crosses make an animal a thorough-bred. 
Why a rule that is good enough for England is not good 
enough here, is difficult to understand, unless on the 
principle that “a prophet is not without honor save 
in his own country,” etc. The restriction against the 
admission of native-bred stock of five crosses, is what 
we have all the time been protesting against.— Ed.] 
The Manufacture of Compressed Meats. 
—A New Industry. 
Many circumstances are conspiring to forward the in¬ 
terests of stock-breeders and graziers. The export of 
dressed beef and mutton, and of live cattle and sheep is 
gradually-increasing, and promises, not only to make an 
outlet for all our surplus stock, but to exert a favoring in¬ 
fluence on the steadiness of prices in the home market. 
A new business is now growing into importance as an 
element of our foreign export trade, it haying already 
reached respectable proportions in the domestic trade. 
This is the preparation of compressed, cooked meat, put 
up in cans of various sizes, from 2 to 14 pounds. This 
manufacture was begun three or four years ago by the 
Wilson Packing Co., of Chicago, who prepared fresh and 
salted beef, beef-tongues, and ham, in conical shaped 
cans of such a character that their contents could be 
turned out in a solid, shapely mass, perfectly presentable 
on the table without further preparation. This prepared 
meat met a popular want and an extensive demand, but, 
as might be expected, there was some competition from 
other manufacturers. Heretofore, canned meats have 
been put up loosely in the cans, and when turned out for 
consumption, presented a sodden, disagreeable mass, 
which was deficient in flavor. The compressed meats, 
on the contrary, are solidly packed, and free from liquid, 
and they retain all the savor and fresh taste of the best 
prepared food. Consequently the consumption of all 
other kinds than these has almost entirely ceased in this 
country, while foreign consumers are beginning to ap¬ 
preciate the better quality of these meats. This foreign 
demand, just now in its infancy, calls for greatly increas¬ 
ed facilities for manufacture, and the proportions which 
this new business have assumed, will surprise those un¬ 
familiar with it. For instance, two Chicago manufactur¬ 
ers, alone, produce 750,000 cans per month, using nearly 
4,000 cattle weekly, and employing a large number of 
men and women. One of the factories referred to, em¬ 
ploys 700 men and 150 girls, paying $30,000 mouthly in 
wages, and the floors of their packing house cover four 
acres. The companies own their own slaughter-houses, 
and the meat is cut up and selected for cooking under the 
closest supervision. After the best has been cut up, it is 
cooked by steam in wooden vats, to prevent any possi¬ 
bility of unwholesome taint from metallic surfaces; and 
when thoroughly cooked, the meat is drained from 
liquid, pressed tightly in the cans, and sealed hermetical¬ 
ly. It will thus remain in perfect condition for many 
years, retaining its flavor and succulency indefinitely. 
The convenience of food thus prepared, for domestic use 
in summer time, is very great, and it is not surprising, 
that in foreign countries it meets with a ready sale. Re¬ 
cently we noticed that in one week 11,270 cases of these 
compressed meats, each case being equivalent to one 
sheep, were received atLiverpool from theUnited States. 
Each case contained twelve four-pound cans, so that this 
shipment weighed over 500,000 pounds, or 250 tons of 
meat, free from every particle of inedible or indigestible 
matter. In some weeks 20.000 cases are exported, so 
that this was below the average business. It. is expected 
that the present war in Europe and Asia will greatly in¬ 
crease the foreign demand. And this is but one of the 
new outlets for American meat. 
