1893 
THE RURAL NEW-YORKER, 
555 
cover whether weak Bordeaux Mixture of the strength 
above indicated would be effective against scab, and 
whether one treatment before blossoming is as good 
as two. Not a’l data have been noted since the fruit 
remains to be gathered, but the present indications 
are that the weak Bordeaux Mixture is efficient if 
thoroughly applied, and that one treatment before 
blossoming is practically as good as two, even in a 
badly infested orchard.” 
WORLD’S FAIR FRUIT NOTES. 
[EDITORIAL CORRESPONDENCE.] 
Ox July 24 the fruit exhibit was enriched by a col¬ 
lection of 105 varieties of gooseberries, mostly of the 
English varieties. Most of the fruit was ripe, and 
very many of the varieties were very large and hand¬ 
some. Among the most notable were Briton, Mrs. 
Whittaker, Flora, Wellington’s Glory, Antagonist, 
Bury Lane, Lady Popham, Nancy, Thumper, Overall, 
Bollin Hall, Monument, Dagwell’s No. 1, Clayton, 
Careless and Blucher. The exhibit, added to the 30 
varieties already sent from the Geneva Station and 
still on exhibit, made a remarkable showing, and at¬ 
tracted a great deal of admiration. Clearly the 
gooseberry is coming to the front. 
Another new gooseberry came to the New York ex¬ 
hibit the same day, from Fred. Argyle, of Bluff 
Point, Yates County, N. Y. This is a large, round 
berry, greenish in color, and of high quality. Mr. 
Argyle has given it his name, the Argyle, and informs 
us that it was a chance seedling, found 10 years ago 
growing in a brush lot on his place. He has grown it 
ever since, and asserts that it has never mildewed, 
and that it is very productive. He thinks it a pure 
native. 
Mr. Jacob Moore sends us three specimens of cross¬ 
bred currants—seedlings which are all promising. 
No. 180, which is from seed of the Cherry currant, 
fertilized by the White Grape, is a beautiful berry, 
large, transparent, and of a slightly paler red than 
Cherry. The clusters are of good size. Both the 
others, Nos. 210 and 400, are showy, and fine in 
quality. 
In the list of nearly 30 varieties of currants, from 
the New York Station, we find one very handsome 
white sort, a seedling from Mr. Caywood, of Ulster 
County, as yet unnamed. It is almost as large as the 
Cherry, and of good quality, and the bunches are fine. 
We shall be glad to hear the report of the station on it. 
Tiie first New York apricots were received July 19 
from E. Smith & Sons, of Geneva, N. Y.—the Harris 
and Smith’s Early. Both were of good size and fair 
quality—better than the California apricots, as we 
fini them in the East. Two days later we received 
from the State Station Oullin’s Early Peach apricot— 
small but of excellent quality. 
Very many of the States show fine currants, but 
the palm must be given to Jersey. The biggest and 
handsomest Fays we have seen were grown by Mr. 
Wm. R. Ward, of Newark, a well-known horticultur¬ 
ist of that State. The berries were simply immense 
in size, and the bunches were long and well filled. 
Apples for Indiana Orchards. 
Mr. W. H. Ragan, of Greencastle, Ind., is the chief 
clerk of the Department of Horticulture at the Chicago 
Fair, and is a noted horticulturist as well as the son 
of a horticulturist of national fame. He is deservedly 
popular with exhibitors, because of his efficiency first 
and secondly because of his special abilities. In con¬ 
versation with him a few days since on the apple ques¬ 
tion, he said substantially as follows, in response to a 
question as to what one should plant for an orchard : 
“ A relative of mine, when asked that question, said 
he would plant three-fourths of his orchard with Ben 
Davis and one-fourth with Stark. Of course, this was 
an exaggerated answer, but it shows what are to-day 
in Indiana considered the most profitable apples. 
Neither is of good quality, but both can be generally 
grown with an assurance of a crop. Years ago we 
grew almost all the popular varieties with little or no 
trouble, but the old orchards are nearly all gone. 
When a boy, I could not see a neighbor’s house from 
the door of our own; now I could see scores. Then 
the country was covered with forests with cleared 
farms dotting the country at intervals. The forests 
are all gone and with their disappearance we have 
changed climatic conditions, which give us excessive 
rains at one time with excessive droughts at another. 
Perhaps we could restore some of the orchards by per¬ 
sistent spraying—I incline to the opinion that we 
could. Among early apples the Benoni is one of our 
most valuable. It is more reliable than many and is 
of good quality. The next to follow is the Maiden’s 
Blush, which is the nearest to a never-fail of any¬ 
thing we have left. It gives a moderate crop annually, 
rarely failing entirely. Grimes’s Golden ripens with 
us in September and October, and can be kept until 
December. This also does very well. Oldenburgh 
does well and is very promising. The Tetofsky does 
very well and also the Pewaukee, but it is not so good 
in quality as the Ben Davis. The Missouri Pippin is 
also a promising sort. Of late years, pears have 
succeeded with us better than apples, barring an 
occasional season of blight. Plums are doing well 
with us. We grow some of the English sorts, but 
none of the Chickasaw family.” e. g. f. 
SWEET AND RIPENED CREAM BUTTER IN 
COLD STORAGE. 
Last year mention was made of an experiment in¬ 
augurated by The R N.-Y. for the purpose of testing 
the relative keeping qualities of butter made from 
sweet and ripened cream, and also the better method 
of refrigerating, as between simple cool rooms and 
those where a temperature below the freezing point 
prevails. Mr. William Wills, Manager of the Mer¬ 
chants’ Refrigerator and Ice Manufacturing Co., of New 
York city, kindly placed the resources of their estab¬ 
lishment at our disposal. On October 28, 1892, four 
packages of butter were placed with this company at 
its office. Two of these packages were m.de from 
A Patented Ironing Table. Fig. 189. 
sweet and two from ripened cream. The parcels were 
small, five pounds of butter in each, and were simply 
packed in small wooden boxes lined with paraffine 
paper. No effort was made to have them air-tight, 
and it will be readily seen that the test was a severe 
one on the butter. Following are the notes of the 
butter maker of ELlerslie Farm, in which the pro¬ 
cesses employed in making the two kinds of butter are 
fully detailed : 
The ripe cream butter was made on Tuesday, October 
25,1892, from cream that was 30 hours old and which was 
nicely coagulated. It was then placed in a Diamond 
Balance churn at the temperature of 02 degrees Fh., 
and churned 42 minutes, when it was washed and 
placed on a Eureka butter-worker in granules. Then 
it was salted with one ounce of Genesee salt to each 
pound of butter, after which it was thoroughly worked 
and packed in boxes. 
The sweet cream butter was made on Monday, Octo¬ 
ber 24, 1892, from milk which was milked that morn¬ 
ing, and immediately aerated with one of Hill’s aera¬ 
tors, then separated with the De Laval separator. 
Then the cream was cooled with one of Evans & Heu- 
ling’s Star cream coolers, and churned at a tempera¬ 
ture of 38 degrees Fh. in a Diamond Balance churn for 
48 minutes, and then washed in four waters and placed 
in a Eureka butter-worker in granular form. Then it 
was salted with one ounce of Genesee salt to each 
pound of butter and thoroughly worked and placed in 
the boxes. The temperature of the cool room in which 
one package of each class of butter was deposited stood 
on an average at about 35 degrees Fh., that of the 
refrigerating room about 20 degrees Fh. On January 
28-“-just three months from the date when this butter 
was deposited—a representative of The R. N -Y. in¬ 
vited some butter experts of this city to examine it. 
They were Wm. V. Martin, Chas. II Zinn and B. F. 
Van Valkenburgh. As was expected, the decision of 
all these gentlemen was unanimous in pronouncing 
the butter made from ripened cream to be of the best 
quality. We say “ as was expected,” because all stand¬ 
ards for judging butter in this city have their ideal in 
butter made from ripened cream, and, although there 
are a few who may be fairly classed as experts who 
prefer butter from sweet cream, it is still a well- 
known fact that a great bulk of the trade are very de¬ 
cided in their preference for butter fiom ripened 
cream. It has heretofore been thought that a room 
with a temperature of, say, 35 degrees, and ranging 
from that to 40, would be better for preserving butter 
than one where the temperature was carried far be¬ 
low the freezing point. This supposition has lately 
received its quietus, and this experiment, although 
somewhat limited in its scope, seems to further the 
changed opinion. All the experts pronounced the 
butter from ripened cream taken from the freezing 
room, to be to all intents and purposes as fine as on 
the day when it was placed there. There was a very 
slight deterioration in the quality of the butter taken 
from the cool room, and even that was notable only 
on the exterior, where it had been constantly exposed 
to the air. Butter taken from the trier drawn from 
the inside of the block showed that it was practically 
perfect. As between the sweet and ripened cream 
butter in the cool room, it is but fair to say that the 
sweet cream butter on the outside showed a percep¬ 
tible degree of deterioration, more than was notable 
in that from ripened cream, but it was only on the 
outside. No change was notable in the sweet cream 
butter indicating that it was taking on the flavor of 
ripened cream butter. 
THREE SUGGESTIONS FOR FARM HELPS. 
Fig. 188 shows a device for which a patent was 
issued some months ago. It is supposed to take the 
place of a horse collar and give more convenience and 
power than is possible with the open or “Dutch” 
collar. Strong pieces of zinc, made to fit at the point 
of the shoulder, where most of the pulling is done, are 
held in place as shown in the cut—with a light strap 
over the neck and a frame in front—with buckles to 
which the traces may be fastened. While it might 
answer for a light driving harness, it evidently would 
not work with a heavy load. 
Fig. 189 shows another device that has been found 
worthy of a patent. This is for the “ Assistant Boss ” 
or wife to use in the house. It is an ironing table 
with a rack at the back on which to hang clothes and 
differently shaped boards to pull out, on which sheets, 
collars, cuffs and other garments can be easily ironed. 
Fig. 190 shows a chicken coop, in which little chick¬ 
ens can be kept. A board just the shape of the inside 
of the coop is made to play in it, with a pole attached 
to it, so that the whole thing can be pulled or pushed 
from end to end. When the owner wants to take out 
the chickens he pulls on the end of the pole. This 
brings the false end towards him and pushes the 
chickens with it. 
HORSES CANNOT LIVE ON FREE LUNCH. 
TEACHING A WALK ; HEAVY FEEDING. 
“ Teach the big horses to walk. Teach them while 
they are colts. If you take them out for au hour’s 
exercise, don’t let them trot a step, however good they 
may feel, until they have spent at least half their 
exercise time in walking. This will induce a rapid 
walk, wlfieh will in time become a habit. It is easy 
to get a colt to trot after he has been walking rapidly 
for half an hour, but exceedingly difficult to get him 
to walk rapidly if he is tired of trotting,” said a city 
teamster to me recently in reply to my question 
whether he bought fast walkers or taught them the 
trait. 
“ We have to teach it to them. Green horses from 
the country don’t know how to walk. I can get more 
out of horses in my business if they keep up a sharp 
walk all day than if they are slow walkers breaking 
into a little jog occasionally. My men are taught to 
hold them in and keep urging them until they under¬ 
stand that we want a rapid and continuous walk. The 
horse that has learned this lesson will start away 
from the stable in the morning at a good pace and not 
get out of breath all day. My horses last logger at 
