THE RURAL NEW-YORKER. 
March. 18 
188 
Farmers' Club Discussion. 
( Continued .) 
meat and bone ground up. I do not follow 
any set rule about feeding. If the weather 
is very cold, I feed corn all the time, and 
if it is warm, I give wheat screenings, 
with corn once in two or three days as a 
change, buttermilk and clover hay form 
a daily food. My hens began laying as 
soon as they were through moulting, and 
kept it up until the temperature got 
down below zero, and then, when they 
were confined to the house for a week, 
they stopped until the weather moder¬ 
ated. Then they began again, and I get 
half as many eggs as I have hens nearly 
every day. In a year’s account kept with 
the same strain, I got almost exactly 15 
dozen eggs from each hen in a year, and 
the ones I have now will, I am confident, 
do better, for I have been trying to breed 
for eggs, with fancy points a secondary 
though important consideration. 
Last fall I bought a trio of Felch pedi¬ 
gree Light brahmas, having been assured 
that they were famous winter layers. 
Soon after I got them they laid 12 eggs, 
and from that day to this their principal 
anxiety seems to be to get something to 
eat: but they have not produced an egg 
since the price got above 15 cents a dozen 
in our local market, while the Leghorns 
have been making me happy bringing 
forth 30-cent eggs. Possibly all I know 
on this subject could be summed up in a 
a very few words, about these, for in¬ 
stance : Given the best possible care and 
the Leghorns, brown or White, will pro¬ 
duce more eggs in a year than any other 
breed in the Standard. 
A Kansas Garden. 
W. V. J., Comanche County, Kansas. 
—Owing to our dry, hot summers many of 
our farmers fail to grow enough vege¬ 
tables for home use. I had very indiffer¬ 
ent success until two years ago; but since 
then we have had all we wished to use. 
Possibly my experience might be of 
benefit to some Western readers of The 
R. N.-Y. 
In thinking over my failures, I con¬ 
cluded that I had used too much ground, 
that it was not rich enough, was too far 
from the house and that it needed more 
water than the rains were likely to sup¬ 
ply. I selected a plot of ground quite near 
the kitchen and sloping from the well. 
During the winter I spread a thick coat 
of well rotted stable manure on it and in 
the early spring plowed it deep. On it I 
spread hen manure and ashes and har¬ 
rowed thoroughly. In order to keep the 
chickens off, it was fenced with palings 
made of old boards, lath, etc. 
The space inclosed was 50 feet square. 
Then I was ready to plant. The rows 
were all run the length of the garden. 
I planted close to the fence a row of 
winter onions, then onion sets, radishes, 
lettuce, carrots, peas, beans, (bush and 
dwarf Lima), tomatoes, cabbages, and, 
text to the fence, a row of pie-plant, and 
in a corner some parsley. The cabbages 
were planted much closer than is usual 
in field culture, so close, in fact, that the 
heads, not the leaves, almost touched 
when they were grown. This thick 
growth helped to keep the ground moist 
and cool and made the vegetables more 
crisp and tender. 
There was nearly enough rain in 1891 
to keep things growing. On one or two 
occasions I watered from the well. 1 his 
is a strong one 25 feet deep. The water 
was drawn by means of two buckets, a 
rope and pulley. It was poured into a 
half barrel and conveyed to the garden 
by means of a pipe, and along the side 
in a small trench, from which it was 
allowed to run down between the rows. 
It took from two to three hours to give 
the whole plot a good watering. This 
was done in the evening and as soon as 
the ground was fit to work the surface 
was all loosened to prevent “baking’ 
and evaporation. This I found to be 
quite important. We had all the vege¬ 
tables named that we wanted to use, ex¬ 
cept cabbages, of which none was left 
for winter, and of many kinds there was 
a surplus. by having the garden close 
to the house, I could do the hoeing in 
spare moments, and the vegetables were 
handy for use and could be had fresh. 
Some day I expect to have a larger plot 
and a wind engine and tank to supply 
the water. It is only fair to say that it 
was The Rural that set me thinking. 
Peas tried at the Rural Grounds the 
past season : 
The popular pea for canning is called 
Petit Pois or Small Early French. Seeds 
were furnished by Thorburn & Co. and 
planted April 5. The pods are rather 
small and narrow, the seeds nearly 
smooth, pale green or buff in color, six 
or seven in a pod. The vines grow from 
four to five feet high. The first picking 
was made June 16, and the variety may 
be considered an intermediate as to sea¬ 
son of ripening. The peas continue to 
mature until July 6. At first the peas 
(seeds) are insipid, though always ex¬ 
ceedingly tender, but later they are sweet 
as well as tender. If judged by the 
quantity of peas (seeds) gathered, it may 
not be considered a prolific variety ; but, 
if judged by the number of pods and 
seeds, it is very prolific. 
Petit Pois brings the highest price of 
any pea in the market when canned. It 
can never prove a valuable market sort, 
but for home use, no matter what other 
kinds are raised, it is always a luxury. 
Stanley, from H. A. Dreer, was 
planted May 2. Our first notes say: 
“First mess June 28. Peas medium to 
large size, straight pods, unevenly filled; 
thrifty; leaves of the largest size. 
June 28, we find the vines 18 inehes to 
two feet high, large, thrifty leaves, pods 
of medium size, straight. Seeds variable 
in size and number. 
July 3. Vines continue to bear through 
a long season. Pods variable as to size 
and number of seeds. 
July 3. Still in bloom. Vines 18 inches 
or over. Foliage fine. Pods irregular in 
size and poorly filled. Of the first quality. 
July 12. Is again giving full pickings. 
July 14. Still in bearing on the top 
stems 
Chelsea, from P. Henderson & Co., 
planted May 2. First mess June 23— 
vines 18 inches high. Pods of medium 
size, seeds variable. Chelsea and Stanley 
begin to mature at the same time—second 
early—but while, as stated, the latter 
matures through a long season, the 
former matures its entire crop at once, 
as we may say. The pods are curved or 
scimeter shaped, well filled with about 
six large seeds. It is a very desirable 
dwarf, being among the most abundant 
bearers, and of perfect quality. 
Vick’s Charmer, from James Vick, 
showed no advantage over the old Cham¬ 
pion of England. The vines grew to the 
height of four feet or over. 
Ne Plus Ultra, from J. M. Thorburn 
& Co., is one of the most popular varie¬ 
ties in England, we are told. It is a late 
pea. The vines grew five feet high. The 
leaves are very large and covered with a 
bloom that gives them a glaucous color. 
Seeds of the largest size, seven or eight 
in a pod. The vines bear a long time. 
July 15 they were the most prolific of 
any on trial. 
John Bull is like Stratagem, Tele¬ 
phone, etc. 
Woodside Early', from H. N. Smith, 
(South Sudbury, Mass.) is a day or so 
later than Chelsea, the vines resembling 
it. The seeds are large, not much 
wrinkled, but of exquisite quality. Pods 
straight from small to medium, contain¬ 
ing a variable number of seeds. The 
vines bear a long time, but are not nota¬ 
bly productive. 
Profusion pea, from W. Atlee Burpee, 
planted May 4, gave the first mess July 
4. Vines three feet, branching freely 
(Continued on next page.) 
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Catalogue. 
Farmer's Forge, No. 5 B. Will 
heat inch Iron. 
Adz Eve Shoeing Hammer 
and Handle, Weight, 9 oz. 
Farrier’s Pincers, Cast 
Steel. 12 inch. 
Screw Plate, 3 Taps, 3 Set ~ r j r j r 
Dies. Cut %, H and % inch. Blaclc . 
Blacksmith’s Blacksmith’s Hand Feed. 
Cold Chisel. Hot Chisel. Weight, iL 
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Sp rivugfield, Ohio, 
Farrier’s Knife,Woostenholm. 
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TRADE I 
