538 
THE RURAL NEW-YORKER. 
August 12 
WORLD’S FAIR NOTES. 
[EDITORIAL CORRESPONDENCE.] 
Tbk New York State Experiment Station is winning 
golden opinions from all who have had an opportunity 
of scanning its numerous contributions to the New 
York horticultural exhibit at the Columbian Exposi¬ 
tion. It has given us the best and finest display of 
lettuce ever seen at one time, and the same is true of 
radishes. It has shown all the string beans known to 
seedsmen, and all the green peas on the list. Among 
the latter, Carter’s Telephone, Daniels’s Matchless 
Marrow and the Stratagem were sucb monstrous 
specimens that visitors literally besieged us for a single 
pod to carry away as a souvenir. The station has 
given us a fine showing of currants, including all the 
standard red varieties, and recently added nine varieties 
of blacks. Perhaps its most interesting display is one 
received July 10 of the Industry gooseberry and 28 
seedlings from it. Nothing in the fruit line has at¬ 
tracted more attention than this really wonderful 
exhibit. The seedlings are nearly all of them larger 
than the Industry, and are of all shapes and colors. 
Most of them are of high quality, and there seems to 
be a difference of at least 10 days in their time of 
ripening. I cannot speak too highly of this fine show¬ 
ing, which has received unstinted praise from such 
well-known horticulturists as Babcock of Arkansas, 
Garfield of Michigan, Ragan of Indiana, and Samuels 
of Kentucky. Now that the gooseberry is coming to 
the front, this contribution of so many promising new 
sorts is especially commendable. 
The Albaugh Fruit Company and the Ohio Fruit 
Land Company—two organizations or companies of 
Ohio men—are large land owners at Fort Valley, Ga. 
—about 3,000 acres, I believe—and are large fruit 
growers. They put on exhibition a few days since 
well ripened Delaware, Brighton, Concord, Massasoit, 
Niagara, Merrimac, Martha and Superb grapes, El- 
berta and Chinese Cling peaches, and Georgia Gray, 
Jones and Kolb’s Gem water-melons. The fruit was 
all of high grade, and is evidence that these people 
are working on correct lines. They have about 185,000 
trees planted, and are planting heavily each season. 
This is the home of the Elberta peach. Fort Valley is 
said to be the highest point between the Gulf and the 
ocean, 300 feet higher than Macon. They employ 
about 70 hands, and market most of their fruit in New 
York, where their products, so far, find ready sale. 
Unlike meny shippers, these parties are fully alive to 
the value of a commercial reputation, and pay particu¬ 
lar attention to the packing and grading of their fruits. 
Illinois shows a fine line of native plums—Wild 
Goose, Marianna, Yellow Chickasaw and others, and 
the Ogon and Abundance. The Ogon is very poor in 
quality, and I can see no good reason for growing it 
when there are so many that are better. 
Minnesota shows beautiful Nemaha black-caps and 
the finest Golden Queen raspberries I have yet seen. 
The only apricots on exhibition are one plate from 
California and a dozen plates in the New York ex¬ 
hibit, the latter coming from E. Smith & Sons, of 
Geneva, N. Y. 
When you come to see the fair, do not arrange for 
seeing it as a party. That is most wasteful of your 
time. To do it best, one should do it alone, and by 
inference, the next best party would be two, the dis¬ 
advantages increasing with the size of the party. If 
John and his wife are together all day, John wastes 
some of his time waiting for Hannah, who is looking 
at some exhibits especially interesting to her and 
which do not interest him at all, and the converse is 
true as to a waste of Hannah’s time while John looks at 
something which while peculiarly interesting to the 
masculine mind, does not appeal to her. Two, however, 
can get along very well—a larger party of adults is a 
mistake. Let each make his or her own plans, ar¬ 
ranging for a meeting place for luncheon, and when 
the day is over. Those who have tried to “ do ” the 
fair in a party have generally abandoned the plan 
after a day or two, finding it impracticable. 
In almost all of the restaurants just outside the 
fair grounds, and there are scores of them, visitors 
can have very good lunches put up for 25 cents, in 
paper boxes, which they can bring with them and eat 
at their pleasure. It would cost about double that 
amount inside the gates. Many thousands are thus 
sold daily, and it has had a wholesome effect on prices 
inside. If you chance to be in the southern part of 
the grounds at luncheon time, the French bakery is a 
good place to go. You can sit at a comfortable table 
and get a roll and a cup of coffee for five cents each, 
waffles, plum pudding and many other good things 
being furnished at the same price. You sit down and 
tell the waiter to bring you a whole lot of things, 
which he proceeds to do, and when you have eaten 
what you want, he takes the remainder away and you 
pay for what you have eaten. You get a really sub¬ 
stantial lunch for about 20 or 25 cents, but the place 
is not available unless you happen to be in that end 
of the park. 
On the 20th we received from E. Smith & Sons, of 
Geneva, N. Y., the Large Early Mt. Gaunt and St. 
Ambroise apricots, both very large and handsome— 
exceeding in beauty anything yet shown. New York 
apricots are a surprise to most visitors. 
One of the notable things to a Northern man is the 
number of people who are at the fair who have never 
before seen a fresh red or black currant or a goose¬ 
berry. I have met many such, intelligent people of 
Texas, Louisiana and other sections in the South where 
these fruits do not flourish and who see them at this 
fair for the first time. f. 
USEFUL THINGS FOR THE DAIRY. 
Time is money, and an hour saved in testing a herd 
of cows amounts to considerable in a year. A few addi¬ 
tions to the apparatus furnished with the Babcock 
tester will save th s time. At Fig. 184 I show some 
additions to our tester. A is a glass tube, with a glass 
stop-cock, called a burette. It is graduated in tenths 
of a c. c., but the marks shown in the drawing are for 
the proper amount of acid to be used. B is a glass 
funnel; C is a reservoir bottle holding two quarts. 
When ready to test, fill the bottle with acid, and then 
run the burette full. The testing flasks can then be 
supplied with the required amount of acid from this, 
Helps fok the Dairyman. Fig. 184. 
in one-quarter of the time necessary to accomplish the 
same work with the measure furnished with the ma¬ 
chine. In adding the hot water, we have another 
method which is quite handy, shown at the same fig¬ 
ure. It is a can with a flat back, to which is attached 
a small rubber tube four feet long. This hose has at¬ 
tached to it a glass tube with the joint drawn down. 
Just above the glass joint is a pinch cock. The can is 
hung on the wall above the tester. When ready to add 
the hot water to the test, fill the can, and from this 
add the needed amount to the flasks. I find that these 
articles save me much valuable time. As to cost, the 
burette cost $1.90, the bottle $1.70, the funnel $.10, and 
the can and rubber tube about $.50. e. t. 
Liberty, N. Y. 
THE MAKING OF SIX-PER-CENT MILK. 
I have been engaged in farming for over 50 years 
and the greater portion of the time in the production 
of butter, cream and milk. I’m engaged in the milk 
business at present. I have now a full herd of Jerseys 
and for six years I’ve been sending milk to Phila¬ 
delphia. Finding winter dairying paying the best, I 
want as many of my cows to come in in the tenth 
and eleventh months as possible, consequently they 
commence to fall off about the first of the seventh. 
My feed in the winter is ground corn and cob and No. 
1 wheat bran, equal parts by weight. I give about 15 
pounds per cow in full milk, on six to eight pounds of 
cut hay at two feeds (fed dry), as by experience I find 
it the better way of feeding, and all the loose hay and 
stover they will eat. After they have been milked 
and when they are through with their mess, they are 
turned out to a fresh trough of water, and remain in 
the yard until the next feeding time. This has been 
my practice for the last 12 years. I have a bank barn, 
with a southern exposure, with shedding low on the 
west, 75 by 25 feet; also, 20 by 40 feet front of barn 
and the place is somewhat protected at the east by 
trees and a house. The animals are not stabled day 
or night, except that during an eastern snow storm 
some of 'the weaker ones are chained up for the day 
or night as it may be. They keep as clean as in 
summer time. The shedding is well bedded with straw 
three to four times a week. I have never known cows 
to do better, and they are as healthy a herd as any in 
the State. Reports of a veterinarian were sent out by 
the dealer to whom I sent the milk, three times during 
the winters of 1891-92 and 1892-93 This is contrary to 
the view’s of most of the dairymen in this section, yet 
it has proved satisfactory with me, as sales have aver¬ 
aged over $100 per cow, not counting the calves. 
I generally turn to pasture about the 25th of the 
fourth month, half the day for 10 days, and feed the 
same as in winter. After this I gradually withdraw the 
corn and feed nothing but the best wheat bran with 
grass, say, four to five pounds per day at two feeds, 
until they commence to fall off ; then withhold the 
feed, except a handful to entice them to their stalls. 
I milk in the stable all the year. I have experimented 
with cake meal, also cotton seed meal, and have dis¬ 
carded both. I have used Searlin cow bran with good 
results, and, when it can be had at the price of wheat 
bran, I have mixed the two equal weights, and fed the 
same quantity as of wheat bran. Some years since, 
when making butter, I tl ought I was not getting the 
quantity from the herd I should, and commenced ex¬ 
perimenting, testing each cow separately, and found 
I was getting considerably more butter than collec¬ 
tively. I found a difference of 20 to 25 minutes in the 
time of churning of cream from different cows, and 
sold off those whose cream took the longest time in 
churning, and got the herd so that their cream was 
churned in nearly the same time, at the same tem¬ 
perature. Before disposing of the cows, I churned 
the butter-milk, and in about half an hour had a second 
batch of butter (small and of poor quality.) In my 
opinion this will account for the fact that it takes so 
large an amount of milk to make a pound of butter at 
the creameries. Six and a half quarts of the milk of 
my herd make a pound of butter. e. zook. 
Chester County, Pa. 
R. N -Y.—We have had something to say before 
now about the milk trade of Mr. George Abbott, with 
whom Mr. Zook deals in Philadelphia. All milk 
sent to him is sampled and analyzed frequently. It 
is not a simple test for fat, but a complete chemical 
analysis. The following is a copy of the report sent 
on a postal card to Mr. E. Zook: 
OFFICE OF 
MARSHALL & COCHRAN, 
Analytical Chemists , 
No. 215 North Fifth Stkekt. 
Philadelphia, June U, lft93. 
Reports of Analysts of Milk, made for GEORGE ABBOTT, proprietor 
Of ABBOTT S ALDERNEY DAIRIES. 
No. 31. 
Specific 
Gravity. 
Per c't of 
Fat. 
P<>r c’t Solids, Per e’t 
not Fat. Total Solldi 
. 3 -4 
9-20 
15-30 
Not 122. 
. 32-8 
5-30 
9-18 
14-18 
No. 195. 
. 33-7 
0-50 
9-59 
16-09 
That is the sort of milk people are ready to pay 
good prices for. 
TEXAS FEVER, OR “TICK” FEVER. 
COMMENTS ON SOME AUTHORITIES. 
Ticks Have Dainty Tastes. 
( Concluded .) 
Now a few words in regard to the preference shown 
by the ticks for certain kinds of cattle. In some cases 
this is actual, while in many others it is simply imag¬ 
inary. It is a well recognized fact that various insects 
do give preference to certain individuals, and to them 
more so under certain conditions than others. The 
Clmex lectularius, for instance, will completely banish 
sleep from the eyes of one person, while his beJ-fellow 
lies undisturbed, snoring worse than a cross-cut saw 
in splintery wood. Ticks show the same propensity 
and they display the taste of a gourmand in selecting 
tender and juicy portions in preference to tough board¬ 
ing-house steak, displaying a special liking for the 
Short-horn breed of cattle. 
My observation is to the effect that Northern cattle, 
as a rule, are kept in better condition than those of 
the South, and, their food being of a more succulent 
nature, their flesh is naturally more tender. In the 
South much of the stock is during the summer months 
turned out on the uncultivated commons where the 
ticks abound, the calves being kept at home in small 
inclosures to form, as it were, a strong rope to draw 
the cows home at night. A limited number of ticks, 
of course, get on the calves from the dams, but only 
in sufficient numbers to sometimes mike them sick in 
a degree, gradually inuring them to the virus of the 
ticks, just as some people get accustomed to taking 
small doses of poison till finally what would be a 
medium dose for them would kill several ordinary 
individuals. The inference the reader is requested to 
draw for himself. 
How to Know ; What to Do ! 
In regard to the symptoms it would be useless to say 
much, as the initial ones would not be noticed by one 
in a thousand. Those that are generally noticed are 
a decided falling off, if not complete cessation of milk 
