1893 
THE RURAL NEW-YORKER. 
6i9 
July 15. —Stems rather more spiny than those of 
Shaffer. Immensely productive. The new growth is 
a solid, light green with thorns of the same color. The 
new canes of Shaffer are often tinted purple, with 
purple tinted thorns not so large as those ot Columbian. 
It is hard to believe that this is a seedling of Cuth- 
bert. It ought to be a seedling of Shaffer, from which 
it differs so little that if we had the one we should not 
purchase the other. 
Golden Alaska —Plants of this were received in 
1891 from the John A. Salzer Seed Co., of LaCrosse, 
Wis., who say : “ This perfectly hardy raspberry was 
found in one of the villages of Alaska, hence the 
name. It is a golden-yellow berry of great size, 
extremely productive and of fine quality; rich, juicy and 
delicious. The vine is a strong, rank grower, fruit 
extremely large and beautiful, selling in market above 
all other sorts.” 
We find this to be either the Caroline or a variety so 
close to it that we could not distinguish the one from 
the other. The cane3 are of the same light-green 
color, the foliage, the habit the same. The berries 
r'pen with Caroline ; the size, color and quality are 
just the tame in so far as the writer may judge. To 
say that it is a very hardy variety, and the best of the 
hardy yellow raspberries is to say just what we know 
of Caroline. The berries are not firm enough for 
market. 
Thompson's Early Red. —This was received from the 
Cleveland Nursery Co., October 22, 1888, then of Cleve¬ 
land, O., now of Rio Vista, Va. The berry is a bright 
red, medium size and fair quality. It is a firm berry 
and ripens early. Vines vigorous and nearly thornless. 
Royal Church. —This new raspberry was received 
from Charles A. Green,<of Rochester, N. Y., in April of 
1892. The plants are growing in a dry place and 
suffered much from drought. The canes are quite 
vigorous, the berry almost round, drupes large. The 
berry did not hold to the stem well and was rather 
crumbly ; that is, the drupes did not hold well together 
and it would seem, therefore, not to be a good shipper. 
It is somewhat dark in color when ripe. The berries 
are large—not so large as Shaffer—sweet and excellent. 
HORTICULTURAL NOTES FROM THE WORLD’S 
FAIR. 
[EDITORIAL CORRESPONDENCE.] 
By all odds, the largest and handsomest Porter 
apples I have ever seen, were sent to the New Yorx 
exhibit by Mr. Rowland Robinson, of Sodus, Wayne 
County, New York. The largest one of two plates 
measured 12 % by 12% inches, and the others were but 
little smaller. A plate of Fall Pippins contained one 
which measured 12 M inches in circumference. The 
Porters were not only very large, but perfect in form, 
and free from all disfiguring marks, showing no 
traces of worms or scab. They were simply marvelous, 
and readers of The Rural will be interested in 
knowing how they were grown—a matter I shall 
inquire into. Another large apple was an Alexander 
from the New York State Experiment Station, which 
measured 13 inches in circumference. 
I have been much pleased with a new grape, shown 
by the originator, Mr. A. F. Rice, of Griswoldville, 
Ga., which he calls the Superb. It is a seedling of 
the Eumelan, and was born at South Weymouth, 
Mass., in 1880. In 1882, he took it with him to 
Georgia, where he has grown it since. The berries 
are medium, a shade smaller than the Catawba, black 
in color, with a handsome bloom. The bunches are 
long, quite compact, and frequently shouldered. In 
quality it is very fine. The skin is tough, making it 
a good shipper. The originator says it is hardy and 
productive, and a few days earlier than Moore’s Early, 
making it distinctly an early grape. 
Among a collection of pears sent to the exposition 
by Ellwanger & Barry, were some fine specimens of a 
variety, new to me, of Dr. Jules Guyct. In appear¬ 
ance, it is very much like the Bartlett, but at least 
one-third larger than that variety grown in the same 
orchard. In quality, it is so nearly a reproduction 
of the Bartlett that nine out of ten would at once 
call it a Bartlett on tasking it. It is a very handsome, 
high-quality fruit. Another paar in their collection 
which is worthy of more than a passing notice, is the 
Gregoire Bourdillon. It is of medium size, some speci¬ 
mens quite large, yellow-skinned, covered with minute 
dots, and with a blush on the sunny side. The flesh is 
very fine-grained, as melting as the Bose, and very 
agreeable, sweet and vinous. If it flourishes well, it 
should be a valuable addition to the list of late sum¬ 
mer pears, ripening about September 1. 
On one point in horticulture there would seem to be 
no room for a diversity of opinion, and that is as to 
the immense superiority of western or Pacific slope 
cherries over those grown in the East, in shipping and 
keeping qualities. About September 20, for the pur¬ 
pose of trying an experiment, Dr. Lewis, in charge of 
the Oregon fruit exhibit, gave me a plate of cherries 
of two varieties, the Bing or Uyng and the Napoleon 
Bigarreau. They had been received that day, and 
were in perfect condition, after a ride of 2,600 miles. 
I put them in a small box, with cotton wadding, and 
sent them to my home in southern New York, about 
900 miles from here. A few days later I heard from 
them—they were still perfectly sound and were all 
eaten. It is safe to say that they had been at least 
eight days from the trees when eaten. There are a 
solidity and meatiness about these Pacific slope cher¬ 
ries that we of the East cannot hope to rival. They 
are marvels in that direction, and though they are 
hardly as fine as our Eastern cherries in flavor, they 
are very good indeed, and we would be glad to spare 
a little of our extra flavor to acquire such desirable 
keeping properties as are possessed by the cherries in 
question. _ k. g. f. 
THREE THINGS TO THINK ABOUT. 
For a Sore Back —Some of the horses used on the 
hucksters’ wagons in this city are terrible wrecks. 
They have to keep moving every day no matter how 
they ache, and some of the devices used to keep them 
on their feet would be ludicrous if they were not piti¬ 
ful. The picture, Fig. 205, shows how they manage 
when a horse has a sore back and cannot wear a 
saddle. They tie a big rope to the shafts, running it 
through two pulleys at the front of the wagon. This 
permits the horse to turn from side to side and still 
supports the shafts—thus giving the sore place a chance 
to heal. 
Anti Hen Scratcher. —The garden hen is a nuisance. 
Her scratch is worse than her bite. Hitherto there 
have been only two ways of handling her. One is to 
cut her head off and the other to surround her with a 
high fence. Both of these are costly. Here is a new 
one—sent by a frieDd who says his neighbor has used 
it successfully. Fig. 206 shows it. No description 
here is needed. You can see that when the hen puts 
A New Churn. Fig. 207. 
her leg up for a scratch, the stilt sticks into the ground 
and walks her right out of the garden ! 
A New Churn. —The English papers contain descrip¬ 
tions of what is called the New Era Disc Churn, a 
picture of which is shown at Fig. 207. It is thus 
described : 
“The churn consists of an oblong vessel with a 
circular bottom, in which a disc of hard wood revolves 
vertically in the cream. Over this disc is a hood, or 
‘ splash-guard,’ so that when the disc is revolved the 
cream picked up by it is dashed into this cover, and 
then returned to the churn at the other end of the 
vessel. The speed of the disc is multiplied by gearing, 
so that considerable concussion is given to the cream, 
and the butter is brought in an incredibly short time. 
Unchurned cream is characterized by a great amount 
of viscosity. Now, this viscosity is the feature which 
has been utilized in this churn ; for by reason of it the 
disc, revolving perpendicularly, half in the cream and 
half out, gets coated with a layer of cream, which is 
thrown off by the tangent force of the revolving disc. 
Thrown violently into the hood which covers the disc, 
it receives its concussion there, and immediately re¬ 
turns to the churn. When, however, that change 
tskes place which the dairymaid knows as the ‘ break¬ 
ing of the butter,’ the viscosity of the cream disap¬ 
pears, and the disc immediately clears and shows the 
bare wood once more. When this is observed the 
dairymaid ceases, and thus prevents ‘ over-churning.’ ” 
The churn is open so that the cream can be con¬ 
stantly watched. 
“Certified Milk.” 
A CERTIFICATE OF WHAT? 
HEALTH for the little ones. 
Part IV. 
No Dirt in the Milk. 
The article of the agreement in regard to the milk¬ 
ing reads as follows : 
It Is furthermore understood and agreed that the cows from which 
Is obtained certified milk shall be milked onlyln a clean building, and 
not In an 111 ventilated stable containing foul odors and bad air. No 
animal furnishing certified milk shall he milked until the udder shall 
first have been cleaned In a manner approved bv the parties of the 
first part. No person shall be allowed to draw the milk who has not 
within 15 minutes of the milking first washed his or her hands, using 
soap and a nail brush, afterward thoroughly rinslDg the hands In 
clean water. The person or persons engaged In milking shall nlBObe 
dressed In clean overclothes. No person shall be allowed to draw the 
milk who has been engaged with the care of norses in the same cloth¬ 
ing, or without first washing the hands. 
“ Do you mean to say that you get men to live up to 
that agreement ?” 
“ Certainly we do, and I look after it myself and see 
that it is done. We have 10 milkers and each one has 
a closet in which his clothes are hung. There is 
a sink with soap and water and plenty of towels at 
hand.” 
“ Why do they lay particular stress on those who 
have charge of horses ?” 
“ Horse hairs are so fine and easily shed that it is 
almost impossible to keep them out of the milk. This 
is one of the worst forms of contagion and filth. We 
do not keep any horses in our cow barn and so arrange 
it that none of the drivers ever milk.” 
“ How much of a force do you keep ?” 
“ We have about 20 men at work now, including 
drivers, milkers and farm hands. Our pay-roll counts 
up to over $2,000 every year. Many of the hands are 
boarded in a house near the barn. We provide sup¬ 
plies and hire a man and his wife to run the house. 
You will notice that we have things conveniently 
arranged for caring for the cattle. The barn is 225 
feet long and there are seven places in this length 
where hay can be thrown down into the alley fronting 
the cows. Ensilage and grain are fed from wheeled 
trucks which run up and down the alley. Under this 
system four men can feed, groom, water and care for 
150 cows and do it well. I make it my business to look 
over*each cow every day and see that she is clean and 
in good order. The men know that if I find any work 
half done they will hsve to go right back and do it 
over.” 
After the Milk is Milked. 
Here is the next clause in the agreement: 
No milk shall be represented as certified milk that Is not received 
from the udder Into vessels, and from these Into cooling cans, both of 
which are perfectly clean and dry, having been scoured, scalded and 
baked since the last milking, and kept Inverted In a clean, dry and 
odorless atmosphere. No milk shall be represented as certified milk 
tnat has not been passed, either while milking or Immediately there¬ 
after, through a sieve of wire doth, having not less than 50 or more 
than 100 meshes to the linear Inch. No milk shall be represented as 
certified that does not consist of the entire contents of the udder at 
each milking; Including the foremilk, middlings and strippings. No 
milk shall be represented as certified that has been drawn from the 
animal at abnormal hours, such as midnight or noon; nor from any 
animal for a period of nine weeks before calving; or that has not been 
separated for nine days after parturition. No milk shall be repre¬ 
sented as certified which has been exposed to the emanation or infec¬ 
tion of any form of communicable disease, either by accidental con¬ 
tamination In cleaning milk contalr ers, or by the association of any 
persons engaged In handling the milk with a person or persons sick of 
contagious disease. 
The pans and pails are washed in boiling water with 
soda well scalded and then baked in a hot oven. 
There are two strainings in fact, one on the pail and 
another over the can. You will see that the entire 
contents of the udder must be milked out and that 
regular milking hours must be kept. In this dairy the 
cows are milked at six o’clock morning and night. 
For nine weeks before and nine days after calving the 
milk is considered unfit for use and rightly so. 
From the Cow to the Bottle. 
One of the most important things about this whole 
matter is the cooling of this milk. This is the clause 
arranged by the doctors : 
It is hereby understood and agreed that all milk represented as 
certified shall receive every known detail of care that will promote 
Its keeping qualities and favor its safe transportation. This milk on 
being drawn from the cow shall be treated by Ice, or clean cold water 
In motion, and proper aeration by stirring, In order, Hrst, to remove 
