1892 
689 
THE  RURAL  NEW-YORKER 
The  United  States  Pure  Food 
Exposition. 
The  actuaries  and  statisticians  of  the  life  insurance 
companies  tell  us  that  the  average  duration  of  human 
life  is  increasing  steadily,  and  the  opinion  prevails 
among  many  scientific  men  that  under  proper  condi¬ 
tions,  we  ought  to  round  out  a  full  century  before  we 
are  gathered  to  our  fathers.  Be  the  latter  as  it  may, 
there  is  no  doubt  of  the  truth  of  the  former.  Two 
general  causes  exist  for  this — better  and  more  abund¬ 
ant  food  and  wiser  sanitary  regulations  coupled  with 
a  steady  elimination  of  the  barbarities  of  ancient  med¬ 
ical  practice — the  bleeding  and  heroic  dosing  that  once 
seemed  so  proper. 
How  to  live — what  to  eat — are  all  engrossing  ques¬ 
tions  nowadays.  How  intensely  they  interest  the 
public  can  be  gathered  by  a  visit  to  the  United  States 
Pure  Food  Exposition,  which  has  been  drawing  great 
crowds  all  through  this  month  of  October  at  the  Mad¬ 
ison  Square  Garden.  There  is  nothing  to  be  seen  there 
but  food  and  drink  and  yet  it  is  a  wonderful  success. 
A  Rural  representative  wandered  through  the  main 
hall,  note  book  in  hand,  thinking  its  faraway  readers 
would  like  to  know  something  of  the  various  edibles 
and  potables  there  shown. 
Heinz  &  Co.,  of  Pittsburg,  have  a  large  booth  in 
which  they  make  a  bewildering  show  of  pickles,  cat¬ 
sups,  olives,  vinegar,  etc.  Scliepp’s  Cocoanut  is  well 
known  to  our  readers.  His  booth  was  tastefully  ar¬ 
ranged,  showing  the  cocoanut  in  all  stages,  with  its 
outer  coat,  with  its  jacket  off,  and  finally  prepared  for 
the  table. 
“  What  have  you  to  say  about  your  goods  ?  ”  said 
The  Rural  to  a  young  lady  who  was  looking  pleas¬ 
antly  at  him  from  a  booth  which  bore  the  sign  “  W. 
G.  Dean  &  Son,  New  York,  Ardenter  Mustard. 
“  We  make  and  sell  the  very  best  preparation  of 
mustard  on  the  market.  Would  you  like  to  look  at 
the  raw  material?” 
The  reporter  thought  he  would.  He  was  shown 
the  different  kinds  of  seed,  the  seed  after  being 
crushed,  the  crushed  seed  after  it  had  been  subjected 
to  hydraulic  pressure  which  removes  the  oil  and  the 
water,  and  finally  the  perfected  goods.  The  oil  is 
used  for  medicinal  purposes  after  extraction. 
“  Try  a  hot  cake,  sah  ?  Hot,  all  hot !  Made  from  de 
celebrated  Lea’s  Brandywine  Corn  Meal,  from  Wil¬ 
mington,  in  old  Delaware.  Hab  one,  sah  ?  ” 
This  from  one  of  a  group  of  dainty,  white-capped, 
white-aproned  colored  gentlemen,  who  were  flourish¬ 
ing  their  turners  over  a  gas-heated  griddle.  In  the 
background  were  great  stacks  of  their  product  in 
packages.  We  accepted  the  invitation,  and,  dropping 
a  hot  cake  on  a  sheet  of  manilla  paper  in  his  hand,  he 
deftly  buttered  it,  sprinkled  it  with  powdered  sugar 
and  handed  it  with  a  Chesterfieldian  bow,  meanwhile 
singing  its  praises  in  no  stinted  manner.  The  cake 
was  delicious,  and  we  shall  add  that  product  to  our 
bill-of-fare.  It  is  said  to  make  the  finest  of  Indian 
pone,  gems  and  muffins. 
Pettijohn’s  Breakfast  Food  is  a  wheat  food  of  com¬ 
paratively  recent  introduction.  It  was  not  new,  how¬ 
ever,  to  The  Rural  man,  who  has  used  it  in  his  family 
for  months  and  finds  it  the  best  of  its  class. 
“  Big  Four  ”  were  represented  by  Nelson  Morris  & 
Co.  with  samples  of  lard,  beef  tea,  etc.,  and  by  Armour 
with  his  beef  extract,  doubtless  very  creditable  goods, 
but  one  never  knows.  Men  who  will  make  and  sell 
hog  butter  can  never  succeed  in  inspiring  the  public 
with  any  great  confidence  in  the  quality  of  their  other 
products,  and  if  we  wanted  to  buy  beef  tea,  we  should 
try  Liebig’s. 
“  What  about  Cottolene  ?”  said  The  Rural  to  the 
young  lady  who  was  in  charge. 
“  It  is  the  very  finest - ” 
“  Oh,  yes,  we  know  all  about  that.  That  is  the  same 
little  story  which  we  get  at  every  stand.  Please  omit 
the  adjectives  and  tell  us  what  it  is.” 
“  Oh,  certainly,”  with  an  offended  air.  “Cottolene 
is  a  preparation  of  refined  cotton-seed  oil,  with  enough 
beef  suet  added  to  harden  it  a  little.  It  is  designed  to 
supplant  lard  for  all  purposes  where  lard  is  used,  and 
to  be  used  in  the  place  of  butter  where  butter  is  used 
for  shortening,  etc.  It  is  perfectly  wholesome — made 
by  Fairbanks  &  Co.,  Chicago.” 
“Thank  you,”  said  The  Rural,  “that  is  a  very 
lucid  account,  and  we  will  tell  our  readers  that  Cotto¬ 
lene  is  all  that  is  claimed  for  it — very  much  superior 
to  and  more  wholesome  than  lard.” 
Near  this  was  a  booth  in  which  the  Union  Oil  Com¬ 
pany  of  Providence  show  their  salad  and  cooking  oils — 
pure,  refined  cotton-seed  oil,  and  sold  as  such.  It  is 
not  labeled  “  Olive,”  and,  for  most  purposes,  is  doubt¬ 
less  an  excellent,  wholesome  and  economical  substi¬ 
tute. 
One  of  the  finest  booths  in  the  exhibition  is  that  of 
Messrs.  Gordon  &  Dilwortli,  of  5G3  Greenwich  street, 
New  York.  They  put  up  a  large  and  complete  assort¬ 
ment  of  canned  fruits,  jams,  jellies,  preserves,  canned 
and  spiced  meats,  puddings,  capers,  olives  and  almost 
everything  in  such  lines.  Their  goods  have  a  special 
value  to  those  who  are  careful  of  their  health.  Gordon 
&  Dilworth  use  no  drugs — no  salicylic  acid,  boracic  acid 
or  chemicals  of  any  kind  enter  into  the  composition  of 
any  of  their  preparations — they  are  pure  and  whole¬ 
some.  (To  be  continued.) 
How  To  Buy  Cattle  Foods. 
The  Rural  New-Yorker  is  in  frequent  receipt  of 
letters  from  its  readers,  who  do  not  understand  why  it 
is  that  they  cannot  buy  bran,  middlings,  etc.,  at  or 
about  the  prices  at  which  we  quote  them.  We  begin 
this  week  the  publication  of  a  new  and  more  explicit 
market  report  of  these  things,  and  will  try  to  make 
the  method  of  buying  them  intelligible.  These  prices 
are  furnished  us  by  Messrs,  H.  J.  Coon  &  Co.,  of 
Buffalo  and  Chicago,  a  concern  to  whom  orders  may 
be  sent  at  any  time,  either  by  mail  or  telegraph.  And 
now  for  the  details. 
The  prices  quoted  are  for  car  load  lots.  To  know 
how  much  bran  will  cost,  you  have  simply  to  add  to 
the  quoted  price  the  amount  designated  as  necessary 
for  freight.  If  for  instance,  bran  is  quoted  at  $14  per 
ton  and  you  wish  a  ton  sent  to  Boston  or  to  points 
where  Boston  rates  prevail,  you  would  simply  have  to 
add  $2.40,  making  the  bran  cost  you  at  your  station 
$10.40  per  ton.  Of  course,  these  quotations  vary  from 
day  to  day  and  the  quotations  of  The  Rural  are  sev¬ 
eral  days  old  when  they  reach  our  readers.  But,  as 
a  rule,  the  variations  are  not  great  and  one  can  always 
get  them  exact  by  asking  for  them  by  telegraph — a 
trifling  expense  when  the  size  of  the  deal  is  taken  into 
consideration.  You  order  a  car  load  of  bran,  let  us 
say.  The  dealer  ships  it  to  you  at  the  price  which 
prevails  when  the  order  is  received,  or  which  has  been 
sent  you.  A  sight  draft  for  the  amount  accompanied 
by  a  bill  of  lading  is  sent  to  your  nearest  bank.  You 
call  at  the  bank,  pay  the  draft,  when  the  bill  of  lading 
is  given  you,  which  you  take  to  the  railroad,  present, 
and  receive  your  consignment. 
This  concern  will  send  mixed  car  loads,  by  special 
arrangement,  the  details  of  which  can  be  arranged  by 
correspondence.  Letters  addressed  to  the  firm  either 
at  Buffalo  or  Chicago  will  reach  them  without  further 
detail. 
Hominy  chop  or  hominy  feed,  which  some  of  our 
readers  have  inquired  about,  comes  from  the  mills 
where  hominy  is  made.  Its  quality  varies  widely,  as 
coming  from  the  best  of  corn  or  from  an  inferior 
article.  The  flinty  portion  of  the  corn  is  taken  for  the 
hominy  and  the  floury  portions,  hull,  etc.,  go  for 
hominy  feed.  It  is  a  soft  feed  and  it  should  be  kept  in 
a  dry  place.  If  in  bags,  they  should  not  be  left  in 
piles  together,  as  the  hominy  will  heat  and  spoil.  If 
in  bins,  it  needs  handling,  shoveling  over  frequently 
for  the  same  reason.  It  is  a  good  feed,  when  properly 
cared  for. 
We  hope  all  who  are  interested  will  make  a  note  of 
the  points  given  above,  so  that  we  shall  not  have  them 
writing  in  the  course  of  a  week  or  two,  asking  for  the 
information  here  given.  If  any  additional  information 
is  needed,  we  will  cheerfully  supply  it. 
Thorough  Preparation  Insures 
Good  Results. 
I  was  interested  last  spring  in  watching  a  painstak¬ 
ing  German  who  lives  near  me  plant  his  garden.  To 
be  sure  it  was  planted  mostly  to  potatoes,  but  the 
thoroughness  with  which  the  work  was  done  couldn't 
but  insure  a  good  crop  if  anything  like  favorable  con¬ 
ditions  prevailed.  The  soil  was  naturally  heavy,  but 
it  was  in  fine  condition  to  work.  Then  it  was  care¬ 
fully  and  deeply  plowed,  one  horse  being  put  on  to 
finish  up  around  the  edges  so  as  to  get  closer  to  the 
fence  than  was  possible  with  two.  After  harrowing, 
the  one-horse  plow  was  again  brought  into  requisition, 
the  ground  furrowed  out  for  the  potatoes,  and  the 
furrow  around  the  outside  cleaned  out  that  good  drain¬ 
age  might  be  afforded. 
He  then  scattered  fertilizer  liberally  in  the  trenches, 
and  with  the  thickly  branched  top  of  an  old  evergreen 
tree  drawn  backward  and  forward  by  hand,  he  incor¬ 
porated  the  fertilizer  thoroughly  with  the  soil.  The 
seed  pieces  of  potatoes  were  then  dropped  at  even  dis¬ 
tances  apart,  and  carefully  covered  with  the  mellow¬ 
est  of  soil.  The  rake  and  hoe  were  brought  into  requis¬ 
ition  to  trim  up  the  edges  and  smooth  off  the  surface. 
As  much  time  was  consumed  on  this  small  plot  as 
many  farmers  would  spend  on  a  half  acre,  but  when 
finished  it  was  as  mellow  as  an  ash  heap,  and  as  smooth 
as  the  floor.  I  remember  now  the  luxuriant  growth 
and  heavy  yield  of  this  same  plot  last  summer,  and  I 
surmise  that  similar  painstaking  was  the  cause.  We 
often  wonder  at  the  success  attained  by  certain  in¬ 
dividuals  ;  it  may  be  in  agricultural,  mechanical,  or 
intellectual  pursuits.  Did  we  know  the  thorough 
preparation,  the  careful  plowing  and  harrowing,  the 
strict  attention  to  minutest  details,  the  severe  mental 
application,  the  burning  of  the  midnight  oil  for 
months,  perhaps  for  years,  we  might  cease  to  wonder. 
Results  accomplished  show  so  much  more  plainly  than 
efforts  made.  We  see  and  enjoy  the  perfected  fruit, 
but  fail  to  realize  the  persistent,  continuous  struggle 
put  forth  to  produce  it.  We  admire  the  beautiful 
mechanism  of  the  perfected  machine,  but  fail  to  esti¬ 
mate  the  amount  of  brain  power  expended  to  accom¬ 
plish  the  result.  We  respect  and  honor  a  noble  speci¬ 
men  of  manhood,  especially  a  self-made  one,  but  do 
we  remember  the  years  of  struggle  which  are  the 
price  ?  Thoroughness  pays.  v.  H-  v. 
Business  Bits. 
Any  one  wishing  to  buy  a  steam  boiler  for  heating  water  or  cooking 
feed  can  secure  just  what  ho  wants  by  addressing  J.  K.  Uurlnton  & 
Co.,  Des  Moines.  Iowa. 
John  W.  Douglas,  57  Rcekman  Street,  Now  York  makes  an  excel¬ 
lent  combination  ladder  which  can  be  used  for  three  different  pur¬ 
poses.  It  Is  a  good  thing.  Send  for  a  circular. 
O.  II.  Alexander  writes:  “The  Snowtlake  and  Garfield  Potatoes 
are  fetching  $1  per  bushel  at  our  station,  40  cents  higher  than  any 
other  variety  for  the  Boston  market.  No  doubt  they  are  the  finest 
able  potatoes  In  the  world.” 
Intending  buyers  of  well-bred  Jersey  cattle  will  do  well  to  consult 
the  advertisement,  elsewhere  In  this  Issue,  of  Ayer  &  McKinney,  who 
offer  to  sell  by  mull,  some  of  their  stock.  At  tlielr  recent  auction  sale, 
which  was  Interfered  with  by  a  storm,  most  of  the  animals  sold 
brought  good  prices.  Send  for  their  catalogue  and  make  your  bids  by 
mall.  There  Is  no  danger  of  getting  a  poor  animal  In  this  famous  herd. 
Selling  Well.—"  You  never  see  a  farmer  when  he  wants  to  sell 
a  horse  put  some  old  harness  on  and  then  hitch  him  to  an  old  ram¬ 
shackle  milk  wagon;  If  he  has  something  bettor,  he  always  uses  It. 
And  you  have  known  Instances,  no  doubt,  where  ho  would  borrow  a 
nice  buggy  and  harness  to  show  his  horse  In.”  So  says  H.  S.  Mathson 
and  he  tells  the  truth.  People  use  the  eye,  nose,  mouth  and  heart  In 
buying  goods. 
Tiie  “Perfection”  Mill  Is  made  by  Leonard  I).  Harrison,  New 
Haven,  Conn.  The  founder  of  this  business  received  his  first  patent 
in  1851— now  those  grinding  mills  are  In  use  everywhere.  They  are 
very  simple,  there  are  but  few  parts  and  they  have  large  grinding 
capacity.  Tills  company  has  so  much  faith  In  their  mills  that  they 
will  send  one  on  trial  to  any  respo  slble  man.  Send  for  and  rend 
their  catalogue. 
A  Veteran  Reaper.— I  have  a  Canton,  Ohio,  combined  reaping  and 
mowing  machine,  bought  for  the  season  of  18(11),  and  It  cut  In  each  of 
several  seasons  more  than  100  acres  of  wheat  and  80  of  hay  and  clover 
seed.  For  the  last  10  seasons  I  have  used  It  only  for  mowing.  This 
season  It  has  cut  40  acres,  and  Is  now  In  fair  running  order,  and  I  think 
It  will  last  at  least  live  more  seasons  for  mowing.  A  mowing  machine 
should  mow  at  least  1,500  acres,  without  any  repairs  of  the  gearing  o 
bearings.  s.  M.  bowman. 
A  friend  of  The  Rural  New-Yorker  asks  us  about  the  respon¬ 
sibility  of  the  Beethoven  Organ  Co.,  Washington,  N.  J.,  whose  adver¬ 
tisement  is  running  In  our  columns.  Wo  are  pleased  to  say  that  the 
company  Is  perfectly  responsible  and  will  do  just  what  It  promises. 
We  are  personally  acquainted  with  some  of  Its  officials,  and  their 
names  are  enough  to  assure  fair  dealings.  The  golden-tonod  reeds 
used  exclusively  by  this  company  were  awarded  the  grand  diploma  by 
the  most  competent  musical  judges  in  the  world,  at  the  last  World's 
Fair,  London,  and  we  believe  the  prices  are  below  the  average  for  the 
same  quality  of  Instruments.  No  home  should  be  without  a  musical 
Instrument,  and,  whether  you  want  one  of  this  company’s  make  or 
not.  It  will  be  well  to  send  for  their  large  catalogue,  which  contains 
much  valuable  information  In  reference  to  both  pianos  and  organs. 
Wiiat  About  This?— If  half  the  vineyards  of  the  country  were 
rooted  out  and  seeded  down  to  grass,  the  owners  would  be  better  off 
and  the  remaining  vines  might  yield  a  fair  compensation  for  the  care 
and  labor  bestowed  on  them.  As  it  Is,  the  ordinary  laborers  In  such 
places  are  better  paid  for  their  services  thantthelr  employers.  In 
other  branches  of  Industry  the  selling  prices  of  the  products  are 
regulated  by  the  cost  of  the  articles,  but  not  so  with  the  products  of 
the  soli.  The  demand  settles  the  pri.  es  for  these,  and  the  bulk  of  the 
profits  go  into  the  hands  of  non-producers.  If  this  fact  Is  doubted  or 
disputed,  let  me  ask  how  many  fruit  growers  or  farmers  you  know 
who  have  grown  rich  in  the  business  during  the  last  15  or  20  years  ?  On 
the  other  hand,  how  many  have  acquired  this  distinction  In  other 
pursuits  ?  E.  WILLIAMS. 
The  Fruit  Growers’ Union  of  Atlantic  County,  N.  J.,  is  one  of  the 
model  cooperative  associations  of  the  United  States.  It  was  organ¬ 
ized  In  1807  and  reorganized  and  Incorporated  in  1888.  It  has  a  member¬ 
ship  of  574  and  has  Issued  4,196  shares.  Its  object  is  to  protect  the 
grower,  obtain  the  best  possible  prices  for  his  fruit,  attend  to  the 
shipment  and  sale  of  his  products,  and  supply  him  with  necessities  at 
a  nominal  figure  above  actual  cost.  On  January  1  last  the  stock  of 
merchandise  on  hand  In  the  society’s  store  amounted  to  $24,049.57, 
while  the  total  amount  of  mercantile  business  transacted  In  the 
establishment  last  year  reached  $114,861.  The  society  relieves  the  In 
dividual  fruit  grower  absolutely  of  all  responsibility  and  annoyance 
In  the  matter  of  shipments.  Every  night  during  the  season  a  train  of 
fruit  cars  for  the  markets  of  the  Northern  and  Eastern  States  pulls 
out  of  Hammonton.  A  telegraph  operator  is  stationed  In  the  ware¬ 
house  and  receives  quotations  and  prices  of  berries  and  fruits  In 
Philadelphia,  New  York.  Boston,  Providence  and  other  cities.  Each 
commission  merchant  handling  the  Union’s  fruit,  wires  prices,  sales 
and  demand  every  day.  This  Is  printed  In  form  of  a  bulletin,  and 
messengers  on  bicycles  or  on  horseback  deliver  one  dally  to  each 
grower  who  is  a  member  of  the  society. — Farm  Journal. 
A  Big  Hay  Problem.— This  “sum”  Is  propounded  by  a  reader  in 
Oregon.  We  would  like  to  have  our  readers  try  It.  “  Is  there  any  way 
of  taking  up  the  rope  of  a  hay  fork  other  than  drawing  it  straight  out. 
My  barn  is  200  feet  by  60.  There  is  a  place  to  take  up  hay  5J  feet 
from  each  end,  so  that  it  Is  delivered  50  feet  both  ways  from  the 
opening.  To  fill  center  and  sides  there  Is  a  tilting  table  built  on 
flanged  wheels,  which  moves  the  entire  length  of  the  barn  and  we 
place  it  between  the  posts  and  shoot  the  hay  to  the  sides.  The  barn 
Is  50  feet  from  the  floor  to  the  hay  carriage,  so  a  horse  has  to  travel 
150  feet  to  deliver  at  the  extremities.  Now  what  I  want  is  some  device 
to  take  up  the  rope  as  fast  as  drawing  it  directly;  also  some  way  of 
always  being  sure  of  a  forkful  in  short  hay.  I  have  lately  used  a 
grapple  fork,  but  have  not  found  It  to  work  to  my  satisfaction,  I  find 
that  in  delivering  on  to  the  table  It  was  a  hard  job  to  keep  the  fork 
from  making  a  twirl  so  as  to  wrap  my  trip  rope,  and  I  have  been 
obliged  to  use  a  guy  rope  to  hold  it  from  turning.  When  the  hay  loads 
properly  we  can  put  In  many  a  ton  without  taking  a  look  at  it,  but 
when  anything  goes  wrong— when  the  hay  Is  too  short  or  the  fork 
loads  badly— the  work  is  slow.  Can  any  one  give  me  a  plan  for  avoid¬ 
ing  these  troubles?  F.  J,  C. 
