1892 
THE  RURAL  NEW-YORKER. 
9 
the  most  suitable.  It  does  very  well  on  soils  which 
readily  produce  turnips.  It  will  not  grow  well  on 
poor  soils  or  on  clays.  There  cannot  he  too  much 
vegetable  matter,  in  the  soil  for  a  good  crop,  hence  it 
will  do  very  well  on  clover  sod  plowed  under  after 
an  early  cutting  of  the  crop.  It  responds  most  readily 
to  nitrogenous  manures.  Nitrate  of  soda  applied  at 
the  rate  of  100  pounds  per  acre  after  the  crop  is  above 
ground,  and  300  pounds  of  salt  per  acre  sown  just 
before  the  drilling,  have  given  good  results  on  our 
farm.  When  farmyard  manure  is  applied  the  returns 
are  usually  in  proportion  to  the  amount. 
(To  be  continued.) 
THE  GREEN  MOUNT  AIN- WIN  CHELL  GRAPE. 
ITS  TRUE  ORIGIN  SETTLED. 
I  am  greatly  interested  in  this  new  grape — not 
pecuniarily,  since  I  am  the  owner  of  only  two  vines — 
but  because  of  its  merits  for  our  short  northern  sum¬ 
mers.  It  is  called  a  “  white  ”  grape,  but  is  not  white. 
When  thoroughly  ripe,  it  is  a  pale  green,  changing  in 
ripening  only  by  becoming  slightly  more  translucent. 
It  is  fully  ripe  here,  on  Lake  Memphremagog,  the  first 
or  second  week  in  September,  according  to  the  season, 
and  does  not  recpiire  a  high  temperature  for  ripening, 
as  the  Brighton  does.  The  latter  ripens  early,  nearly 
as  early  as  the  Green  Mountain  in  a  hot  summer;  but 
in  a  cool  one,  which  is  much  more  common  in  this  sec¬ 
tion,  it  does  not  even  begin  to  ripen,  but  remains  to¬ 
tally  inedible.  The  clusters  of  the  Green  Mountain 
are  large  and  handsome,  neither  too  close,  nor  the  re¬ 
verse,  and  very  uniform  in  size  on  properly  trained  and 
tended  vines. 
Its  defect,  at  least  on  young  vines  such  as  mine,  is 
that  while  it  does  not  drop  at  a  touch,  like 
the  Hartford,  the  clusters  will  not  endure 
much  handling,  on  account  of  the  ease  with 
which  the  berries  are  detached.  Its  merits, 
aside  from  its  earliness,  may  be  summed  up 
thus:  thrift  and  free  growth  of  vine,  healthy 
foliage,  handsome,  uniform  clusters  of  good 
size,  very  good  quality,  and  earliness.  It  must 
of  necessity  find  a  large  sale  along  our  northern 
borders  and  in  Canada,  especially  for  amateurs, 
though  carefully  handled,  in  boxes  or  baskets, 
with  little  transportation,  it  will  do  as  a 
market  grape. 
And  now  about  its  exact  history,  which  some 
parties  appear  disposed  to  muddle.  There  is 
no  doubt  that  it  originated  in  the  town  of 
Stamford,  Vermont,  which  is  a  border  town, 
adjoining  North  Adams,  Massachusetts.  I  re¬ 
cently  had  a  visit  from  Mr.  J.  O.  Sanford,  who 
is  a  farmer  in  Stamford,  and  apparently  well  posted 
on  the  subject.  This  is  what  he  told  me  about  the 
origin  of  this  excellent  variety  for  the  “  Cold  North  :  ” 
The  vine  originated  from  the  seed  of  an  unknown 
purple  grape,  which  was  planted  by  James  Milton 
Clough,  of  Stamford,  in  his  garden.  The  date  of  the 
first  fruiting  is  unknown,  and  Mr.  Clough  is  dead.  It 
has  been  quite  well  known  for  a  considerable  time  in 
Stamford,  and  Mr.  Clough  allowed  his  neighbors  to 
have  cuttings,  so  that  the  grape  was  considerably  dis¬ 
tributed  in  the  near  neighborhood  some  time  ago,  and 
among  those  who  got  hold  of  it  was  Mr.  C.  E.  Winchell, 
of  North  Adams.  Mr.  Sanford  tells  me  that  Mr. 
Winchell,  being  acquainted  with  the  firm  of  Ellwanger 
&  Harry,  furnished  them  with  cuttings.  What  he  told 
that  old  and  honorable  firm  in  regard  to  the  origin  of 
the  grape  is  best  known  to  themselves,  but  they  named 
it  “  Winchell,”  and  put  it  on  the  market  several  years 
ago  under  that  name. 
At  the  last  Boston  meeting  of  the  American  Pomo- 
logical  Society,  four  years  ago,  when  the  Eaton  Grape 
first  made  a  sensation,  in  an  obscure  spot  by  a  gallery 
pillar  I  found  a  timid  looking  old  gentleman,  trying  to 
call  attention  to  a  lot  of  disheveled  white  grapes, 
spread  out  on  an  old  newspaper.  As  no  open-air  grape 
was  ripe  at  that  time  in  Massachusetts,  and  these  were 
dead  ripe,  I  was  much  interested,  and  held  quite  a 
long  conversation  with  Mr.  Paul,  in  which  I  advised 
him  to  put  his  grape  into  the  hands  of  some  reliable 
propagator, naming  Mr.  Geoxge  S.  Josselyn,  of  Fredonia, 
N.  V. ,  as  one  upon  whom  I  thought  he  might  rely.  I 
do  not  think  Mr.  Paul  told  me  that  he  was  the  origin¬ 
ator  of  the  grape;  but  he  at  least  gave  me  the  impres¬ 
sion  that  he  controlled  whatever  stock  of  it  there  was. 
It  was  he  who  placed  it  in  the  hands  of  the  Hoyt 
Brothers  of  Connecticut,  from  whom  my  vines  were 
obtained.  He  has  since  died.  I  am  very  well  pleased 
with  the  name,  “  Green  Mountain,”  and  it  is  sufficiently 
descriptive,  for  the  Green  Mountains  form  the  boundary 
between  Stamford  and  Pownal.  But  I  always  feel  that 
a  man  who  gets  nothing'  else  out  of  a  valuable  new 
fruit  which  he  has  originated,  ought  at  least  to  live  in 
its  name;  and  I  hope  that  the  American  Bornological 
Society  will  agree,  at  its  next  meeting',  as  a  compro¬ 
mise  between  the  two  names  now  used,  to  call  it  the 
“  Clough.”  T.  II.  HOSKINS. 
A  Rub  at  the  Scrub. 
Pure  Blood  a  Shorter  Road  to  Butter. 
I  was  interested  in  some  articles  by  Henry  Stewart, 
of  North  Carolina,  which  appeared  in  The  Rural  for 
October  3  and  subsequent  numbers.  The  common 
scrub  stock  of  North  Carolina  he  praised  for  its  value 
in  producing  milk  and  butter.  The  views  expressed 
seem  to  me  extreme  and  misleading  to  those  not  fully 
informed.  Much  ignorance  prevails  in  the  North  con¬ 
cerning  the  South,  and  readers  of  The  Rural  might 
suppose  from  such  statements  that  the  scrub  cattle  of 
this  State  had  degenerated  during  long  years  of  neglect 
into  a  valuable  milk  and  butter  breed  !  The  effect 
produced  on  the  scrub  cow  by  proper  care  and  food  is 
oftentimes  remarkable,  affecting  herself  as  well  as  her 
offspring.  The  common  cattle  of  North  Carolina  have 
been  allowed  for  generations  to  run  in  the  woods,  and 
even  to  mate  as  they  pleased.  Often  they  would  wander 
too  far  to  be  brought  home  at  milking  time,  and  thus 
they  suffered  for  lack  of  regular  care.  They  have,  in 
short,  returned  as  nearly  to  a  state  of  nature  as  it  is 
possible  for  domestic  animals  to  do.  The  best  breeds, 
on  the  other  hand,  have  been  formed  from  common 
cattle  by  a  long  and  tedious  process  of  breeding  from 
the  animals  which  possessed  the  best  qualities,  until,  by 
the  law  of  inheritance,  these  have  become  fixed  in  each 
animal.  Now,  if  a  man  can  pick  up  a  scrub  cow  any¬ 
where,  and  by  feeding  her  well  and  milking  her  regu¬ 
Group  of  Duroc-Jersey  Swine.  Fig.  11. 
larly  make  her  as  profitable  an  animal  as  a  good  Jer¬ 
sey  or  Holstein,  what  is  the  use  of  the  long  course  of 
selection  and  care  which  has  developed  the  standard 
breeds  ? 
My  experience  with  scrubs  is  this  :  They  are  vastly 
improved  by  care,  and  some  individuals  are  far  more 
susceptible  of  betterment  than  others  ;  it  is,  however, 
much  more  profitable  to  buy  a  cow  whose  good  quali¬ 
ties  are  already  fixed.  The  same  food  and  care  will 
at  once  bring  a  larger  return  from  the  well-bred 
animal,  while  it  takes  some  time  to  bring  the  scrub 
into  a  much  less  productive  condition.  In  the  improve¬ 
ment  of  the  common  stock  the  importation  of  thorough¬ 
bred  sires  and  their  use  on  the  best  specimens  of 
native  cows,  have  in  a  few  localities  where  the  practice 
has  been  followed,  produced  good  effect,  and  in  my 
opinion  it  only  needs  to  be  continued  to  make  common 
stock  worth  having. 
It  is  a  prejudice  with  many  that  high-grade  cattle 
are  delicate,  and  cannot  stand  extremes  of  climate. 
Jerseys  are  said  to  be  liable  to  tuberculosis  in  the 
North,  but  the  mild  and  equable  climate  of  North 
Carolina  is  more  like  that  of  their  native  island  of  Jersey 
and  no  cases  of  tuberculosis  are  on  record  here.  Of 
course  every  live  farmer  expects  to  house  his  milch 
cows  in  severe  w’eatlier.  Jerseys  and  all  standard 
breeds  do  well  in  the  extreme  eastern  part  of  North 
Carolina  if  imported  young  and  taken  to  the  low,  level 
and  warm  climate  in  the  fall. 
I  do  not  know  the  character  of  the  forest  growth  in 
Macon  County,  but,  generally  speaking,  the  man  who 
lets  his  cows  roam  the  woods  and  chew  sticks,  with  the 
idea  that  shoots  of  trees  are  more  nutritious  than 
good,  sweet,  meadow  pasture  or  clover,  Nature’s  food, 
suited  to  their  necessities,  will  find  himself  sadly  mis¬ 
taken.  Cows  are  not  giraffes,  and  were  not  intended 
to  gain  their  sustenance  from  the  branches  of  trees  ; 
and  it  is  this  very  regimen  of  scanty  pickings  through 
woods  and  old  fields,  which  has  made  our  scrub  cattle 
what  they  are.  I  prof.  J  j.  R.  chamberlain. 
“Beef  Type”  and  “Milk  Type.” 
AN  AYRSHIRE  BREEDER’S  OPINION. 
The  breeding  of  cattle  dates  back  many  thousands  of 
years,  but  it  is  only  recently  that  breeders  have  sought 
to  mold  their  stock  to  a  high  type  of  excellence  in 
any  given  direction.  While  one  has  been  aiming  to 
develop  the  highest  type  of  beef  producers,  another 
has  sacrificed  everything  for  the  dairy  ;  but  the  breed¬ 
ing  of  all  has  been  for  so  short  a  period  that  while  the 
majority  yield  to  the  desire  of  the  breeder,  one  may  in 
any  breed  find  representatives  of  the  opposite  type, 
though  not  in  its  highest  excellence.  If  you  desire  a 
beef  calf,  select  an  animal  strong  in  beef  character¬ 
istics,  couple  her  with  a  bull  equally  or  more  strongly 
marked  for  beef.  If  you  want  milk,  butter  or  cheese, 
select  a  cow  noted  for  her  production  with  the  char¬ 
acteristic  form,  and  couple  her  with  a  bull  whose  dairy 
marks  are  strongly  developed,  and  if  his  dam  is  a  noted 
dairy  cow  so  much  the  better. 
After  the  cows  are  safely  in  calf  the  treatment  of 
each  should  be  similar — feed  with  nourishing  food  with 
but  little  fattening  property,  but  strong  in  muscle  and 
bone  ingredients.  The  beef  cow  should  go  dry  as  long 
as  possible  and  the  daii'y  cow  be  milked  to  within  six 
or  eight  weeks  of  calving.  When  born,  the  beef  calf 
should  be  allowed  to  run  with  the  cow  until  about  six 
months  old,  but  the  dairy  animal  should  be  immedi¬ 
ately  taught  to  drink,  and  should  be  fed  with  a  limited 
amount  of  new  milk  for  a  short  time;  then  with  warmed 
sweet  skim-milk  in  a  limited  quantity,  and  all  she  will 
eat  of  sweet  hay.  Bran  may  be  substituted  for  the 
milk  after  about  four  months.  As  regards  the  beef 
animal,  the  object  is  to  have  the  calf  born  with  a  beef 
tendency,  and  from  the  start  to  continue  the  laying  on 
of  meat,  and  make  an  uninten-upted  growth;  while  in 
the  dairy  animal  an  equally  strong'  constitution  is  de¬ 
sirable;  but  we  must  also  cultivate  storage  capacity  for 
a  large  amount  of  bulky  food,  and  a  lean,  cowy  appear¬ 
ance.  In  the  beef  beast  early  maternity  is  not  desira¬ 
ble,  as  it  tends  to  develop  the  dairy  habit;  while  for 
the  dairy,  it  is  almost  ruinous  to  let  a  heifer  become 
mature  and  fat  before  calving'. 
Any  inclination  of  either  towards  the  other 
type  is  accompanied  with  loss  in  the  ultimate 
results.  The  longer  either  type  is  bred  in  this 
way  the  more  perfectly  will  the  external  and 
internal  formation  become  developed,  and  the 
more  fixed  the  habit,  and  I  should  think  an 
expert  could  tell  by  the  dressed  meat  whether 
it  is  fi'om  the  beef  or  dairy  type,  or  from 
a  decided  sport  from  either  ;  for  there  is  in 
the  internal  formation  of  the  meat  a  sure  evi¬ 
dence  of  perfection,  which  will  not,  as  a  rule, 
lead  a  judge  astray. 
I  do  not  think  we  can  breed  a  race  of  cattle 
in  which  the  males  shall .  be  of  one  type  and 
the  females  of  another,  for  there  are  in  the 
male  and  female  decided  external  marks  in¬ 
dicative  of  the  type  to  which  the  animal  be¬ 
longs.  In  almost  any  show  ring  of  any  breed, 
there  are,  to  a  greater  or  less  extent,  to  be  found 
both  dairy  and  beef  tendencies  in  males  and  females, 
and  an  expert  judge  is  no  more  deceived  by  the  one 
than  by  the  other,  and  it  is  just  here  that  the  judge  is 
often  blamed  by  those  outside  the  ring,  especially  in 
judging  dairy  bulls,  for  the  beef  type  is  the  more 
pleasing  to  the  eye.  c.  m.  winslow. 
DUROC-JERSEY  SWINE. 
The  growing'  popularity  of  the  red  hog  had  its  origin 
in  Greenwich,  N.  Y.,  and  was  brought  about  by  the 
intelligent  effort  of  Wm.  Holmes  &  »Son,  who  had 
become  firmly  convinced  of  the  superiority  of  the 
breed,  and  established  a  registry  association  for  it. 
Mr.  Harris  Haviland,  of  Glens  Falls,  N.  Y.,  made  his 
first  purchasei  of  them  about  10  years  ago,  and  after 
repeated  trials  of  other  breeds,  still  prefers  them, 
because  “  they  combine  more  good  qualities  requisite 
for  profitable  pig  raising  than  any  other  breed.” 
“  To  what  do  you  refer  ?”  said  I. 
“  They  are  unusually  prolific,  averaging  from  10  to 
18  to  a  litter,”  said  he. 
“  So  many  are  a  nuisance,  for  you  have  to  feed  some 
of  the  pigs  or  they  will  die,”  I  replied. 
“  No  !  for  if  the  mother  is  fed  milk-producing  food 
she  will  take  care  of  them  until  they  are  big  enough 
to  eat  out  of  the  trough,  for  their  most  noteworthy 
characteristic  is  their  ability  to  convert  food  into  flesh. 
They  fatten  at  any  age,  and  arc  easily  kept  clean,  not 
being  inclined  to  scurvy.” 
Mr.  Haviland  has  dressed  pigs  that  weighed  34(5 
pounds  at  nine  months,  and  two-year-old  hogs  weigh¬ 
ing  from  500  to  656  pounds  each.  The  Michigan  Ex¬ 
periment  Station,  in  the  Jersey  Bulletin  for  1890,  gives 
a  test  of  different  breeds  in  an  experiment  of  feeding 
for  growth,  as  follows  ; 
Pounds  of  grain 
Average  gain  required  for  each 
per  day. 
pound  of  gain. 
i  Duroc-Jersey . 
.  2.59 
4.G5 
2  Berkshire . 
.  2.11 
5.22 
3  Poland  China . 
.  1.85 
5.87 
This  gives  the  Duroc-Jerseys  the  greatest  gain  per 
day  and  at  the  least  cost  for  food.  Mr.  Haviland  has  bred 
them  for  symmetry,  color  and  growth  and  succeeds  in 
fixing  these  characteristics  by  a  careful  selection  of 
breeding  stock  until  a  poor  pig  is  a  rarity.  His  six- 
months-old  males  and  females  as  exhibited  at  the  New 
