4o8 
June 15 
THE RURAL NEW-YORKER. 
NEATLY DRESSED LAMBS. 
In bulletin 88 of the Cornell Experiment Station 
(Ithaca, N. Y.), Prof. G. C. Watson gives the follow¬ 
ing directions about dressing lambs for the New York 
market. The pictures are taken from the bulletin : 
“ In bleeding the lamb, an opening should be made 
only on one side of the neck, preferably the left side, 
immediately back of the head and in front of the cer¬ 
vical vertebrae (neck bones). The opening need not be 
large, but it will be necessary to give the knife blade 
a considerable sweep in order to be sure that the large 
artery is severed. The stomach and intestines should 
be removed without disturbing the heart, lungs or 
liver. As soon as the intestines are removed, spreaders 
should be inserted to give the lamb the best appear¬ 
ance when offered for sale. For lambs weighing from 
30 to 40 pounds dressed weight, spreaders about 14 
inches long will be about the right length. If too 
long spreaders are used, there is danger of breaking 
the ribs and thereby injuring the appearance. At 
each end of the spreader should be made a shoulder 
and a projecting point ; one of these points should be 
inserted from the outside of the flank near the open¬ 
ing made for the removal of the intestines, the spreader 
crossing the back diagonally and the point at the 
other end inserted in a similar manner in the opposite 
side of the lamb near the chest. In like manner a 
second spreader is inserted so that the two cross each 
other forming an X at the back of the lamb. The 
caul fat should then be fastened by means of two 
skewers at the thighs and the points of the spreaders, 
in such a manner that the whole of the meat, not 
covered with the skin is covered with the caul fat, 
and in this condition the lamb should be allowed to 
cool (see Fig. 129). It is of the utmost importance 
that all of the animal heat be given off before the 
carcass is wrapped for shipment. Many lambs have 
reached the market in a bad condition from lack of 
proper cooling immediately after slaughtering. This 
is more frequently observed in the spring months dur¬ 
ing warm weather. 
“ Before shipment, each lamb should be wrapped 
with two separate wrappings, the inner wrapping to 
be of plain tough paper or muslin (if muslin is used 
one yard for each lamb is sufficient). This should be 
so put on that it will draw tightly over the front of 
the lamb to prevent breaking and soiling by handling. 
An outer covering of burlap or sacking should be 
added before shipment (see Fig. 130). 
“ From the inspection given a large number of lambs 
in the New York markets, it was evident that often 
insufficient provision is made for removing all of the 
bloody liquid from the chest. In the ordinary way of 
slaughtering lambs, more or less liquid will accumu¬ 
late at this point, and unless it is removed, serious in¬ 
jury to the appearance of the lamb, when shown for 
sale, is likely to occur. To remove this effectually, 
an opening should be made with a large knife at the 
lower part of the chest and kept free until the chest 
is completely drained. This should always be done 
while the carcass is yet hanging.” 
SOME PEACH NOTES FROM TEXAS. 
IIOW THEY FOUGHT THE ENEMIES. 
Pork from the Worms. —In a climate like Texas, 
with its long seasons, and many of the Chickasaw 
type of plums, as well as some peaches growing spon¬ 
taneously in many places, it is not surprising that 
'the curculio should be abundant. With suitable 
land, close to a railroad, as well as a home market in 
town, I embarked in the peach-growing business for 
market about 10 years ago. The young trees grew 
finely and soon began bearing good crops. A large 
proportion of the fruit, however, would invariably be 
wormy—worthless for anything but hog feed. Col¬ 
lecting this wormy stuff as it fell from the trees over 
15 or 20 acres, and hauling it to the hogs, proved 
quite a big job ; so I concluded to inclose the orchard 
with a hog-proof fence, and let the pigs do the gath¬ 
ering. Adjoining the orchard, I have the hog lot, 
and whenever the ground is too wet to be tramped 
on, I keep them for the time being confined. They 
are also kept up while we are at work gathering 
fruit, as they would be always in the way. When 
done picking for the day, they are turned in to clean 
up the refuse. It is surprising to see how quickly 
the porkers learn in which direction their supper is 
awaiting them. When the gate is opened, they at 
once strike a bee line for the trees under which their 
feast is spread. I can safely say that before I used 
the hogs as scavengers about the trees, especially of 
the white-fleshed varieties, fully 50 to 60 per cent 
were wormy. 
The worst season was 1889, when a few kinds were 
nearly all wormy and rotten ; that, certainly, was dis¬ 
heartening. But once, I tried to make the best of the 
situation. This waste made excellent hog feed, and, 
supplemented with sorghum cane, watermelons and 
roasting-ear corn from adjoining fields, enabled me 
to make first-class pork quite cheaply. In gathering 
the fruit, all imperfect or wormy specimens are 
dropped at once to the ground, so that the packers 
have only sound fruit to go into packages. I have pur¬ 
sued this course since 1890, and where I had an over¬ 
abundance of wormy peaches before, I now have 
hardly any, certainly not over four or five per cent. 
The natural result of this is that my fruit has made 
a name for itself in the markets for its soundness, and 
invariably brings highest prices. 
I have also learned to handle the fruit very care¬ 
fully throughout. A peach, to be at its best, must be 
fully grown and colored when picked for shipping. 
At this stage, it is quite easily bruised. Talk about a 
peach sorter, we would as soon think of sorting eggs 
in this way, as we would of risking peaches with such 
an operation. 
Berrying the Birds. —The worst enemy of the 
peaches has been the oriole. All kinds, in fact, seem 
POLYGONUM CUSPIDATUM, AS GROWN AT THE RURAL 
GROUNDS. Fig. 131. (See Page 410). 
quite numerous, and the orchards being situated in 
the open prairie, they naturally all congregate there. 
As soon as any peaches (mostly of the earlier kinds) 
began to color, the orioles were on hand to sample 
them if ripe. They always manage to get all the 
finest and best-colored ones, about the tops of the 
trees, thus spoiling an additional lot for market. 
Finding that the various birds also liked mulberries 
greatly, and never permitted any to get ripe, even of 
what few I had at the time, I thought out a plan to 
supply them with plenty of this fruit. Land being 
plentiful, and mulberry wood very desirable, a post 
made of it lasting a lifetime, I planted several hundred 
of the variety known as Hick’s Everbearing. They 
are rapid growers, are immensely prolific, and begin 
to ripen their fruit some two weeks in advance of 
peaches, and continue for three months. From the 
window where I am writing, can be seen orioles, 
blackbirds, and mockingbirds feasting together on the 
rich, black berries, the limbs of the 'trees just bending 
with their loads of fruit; while under the trees are 
several hens with their chicks, and a litter of pigs, all 
having a picnic among the berries. This venture has 
also proved an entire success. The birds no longer 
bother the peaches, but take the berries in prefer¬ 
ence. The grove is located north and west from the 
buildings, and forms one of the most effective wind¬ 
breaks imaginable. J. w. s. 
Mexia, Tex. _ 
[Every query must be accompanied by the name and address of 
the writer to insure attention. Before asking a question please 
see whether it is not answered in our advertising columns. Ask 
only a few questions at one time. Put questions on a separate 
piece of paper.l 
Some Tough Questions to Answer. 
C. F. C., Elgin , Mich. —My Crimson clover has proved a great 
disappointment. A portion of it which remained covered with 
snow until near April 1, went through the winter in apparently 
good condition, but has grown very little and has stooled out none. 
I have just pulled out the tallest stool that I could find ; it has 
four stems varying from 9 to 12 inches in height. The root is 4 % 
inches long. Many stools are not over five inches high. The plot 
(1-30 acre) received three bushels hen droppings, three bushels 
unleached ashes, and, after the ground froze, a light dressing of 
stable manure was applied. I have Medium clover on no better 
land without manure or fertilizer, which will cut four times the 
feed now. The Medium was sown on rye seven months earlier. I 
shall let the seed of the Crimson ripen, and sow it again. The 
Rogers Nursery Co., asks in The R. N.-Y., of May 18, why the 
Japan plum buds stand a temperature of 24 below in some local¬ 
ities, and freeze out in other places at a temperature much less. 
Who can tell why Crimson clover stands a temperature of 13 
degrees below with bare ground in Illinois, and kills with me at a 
temperature of two degrees below ? 
Ans. —There are undoubtedly a number of sub- 
varieties of this clover, with different degrees of 
hardiness. The seeds of plants that survived your 
winter, will be most likely to succeed in future. The 
most important thing is to secure the heaviest possible 
growth in the fall. 
Sowing Crimson Clover with Buckwheat. 
H., Eden Center. N. T.— Can I sow Crimson clover with buck¬ 
wheat, from July 1 to 15, and reasonably expect a success ? I 
sowed a small piece September 15,1894, and have mowed a fair 
crop to-day (June 1) ; soil, clay loam. 
Ans. —This plan is often tried successfully in Dela¬ 
ware and southern New Jersey, but the buckwheat 
must be sown thinly. 
Buckwheat and Crimson Clover. 
J. E. J., Waretown, N. J. —I have a field containing about eight 
acres ; it has not been plowed for 30 years, and is now covered 
with moss and appears to be very poor and sandy. Yet I am told 
that many years ago, it was good land, and the best corn in the 
township was raised upon it. I desire to improve it, and think of 
sowing Crimson clover on it about August 15. What would you 
advise me to do with it—have it plowed soon, let it lie until time 
to sow, and then harrow it and put kainit upon it and harrow 
again before sowing the seed ? Or would I better get some other 
fertilizer ? If so, what kind and how much per acre ? 
Ans. —We would plow the land at any convenient 
time, and work it with a harrow often enough to keep 
the weeds down. At the proper time for sowing buck¬ 
wheat, put that grain in with about 10 pounds of 
Crimson clover seed per acre. Use, say, 200 pounds 
muriate of potash, and 300 pounds dissolved rock per 
acre. In this way, you w ill be likely to obtain a fair 
crop of buckwheat, and a good stand of clover. 
To Kill the Cabbage Worm. 
C. H. B. t Fort Smith, Ark.—I have hand-picked the green worms 
from cabbages and saved the crop; but if there is ro other way 
to save them, I for one don’t want any more cabbages. Is there 
no effectual remedy for them ? 
Ans.—W here the green caterpillars of the Cabbage 
butterfly are injuriously numerous, I would keep the 
plants poisoned with Paris-green until they began to 
head. f Apply the poison, either by diluting it with 
four or five parts of flour and dusting it on thoroughly 
when the dew is on, or spray the plants with one 
pound of Paris-green to 150 gallons of water, adding 
two pounds of freshly-slaked, lime. If the worms are 
checked in this way when the plants are young, there 
will not often be any occasion to fight them in the 
headed plants. Some scruple against the use of this 
poison on cabbages, but there can be no danger before 
heading begins ; and it has been shown by experi¬ 
ment that a person would have to eat more than a 
barrel of heads at one meal, to get enough arsenic to 
kill him, when the Paris-green has been used on 
headed plants. Hot water, pyrethrum powder, or 
kerosene emulsion, can be effectually used to kill the 
worms on the headed plants. m. v. s. 
What to Do for “ Chestnut Worms.” 
W. B. E., Moorestown , N. J.— An orchard of chestnut trees, now 
in their prime, in which I have an interest, is so infested with 
worms, that the crop is annually worthless from this cause. I 
am on the hunt for information as to the best way of dealing with 
this pest. Can spraying be successfully practiced upon chestnut 
trees ? 
Ans.— -At least two species of chestnut weevils in¬ 
fest chestnuts in New Jersey. □ Both kinds of the 
