648 
THE RURAL NEW-YORKER. 
September 28 
other sections of the country, and there is no com¬ 
petition. Probably, year in and year out, the profits 
will be greater in the North.” 
I have since visited the Connecticut orchard in the 
height of the peach season, and can make some com¬ 
parisons in due time. 
“ Are not Southern peach growers likely to overdo 
the question of production and, consequently, over¬ 
supply the market?” 
“Just at present, this seems likely, but many are 
setting out orchards who are not prepared to care for 
them thoroughly and stay by them year after year 
through good and bad markets, and these will event¬ 
ually quit the business, while the more thoughtful 
and progressive, by banding themselves together and 
securing an even distribution throughout the country, 
I believe will make fairly good profits, taking one 
year with another.” 
“ What is the most successful single thing about 
this enterprise ?” 
“The reliability and teachability of the negro 
labor. It is the best common labor that there is any 
where in the United States ; faithful, trusty and will¬ 
ing at all times (except Saturday afternoons and Sun¬ 
day). Most of them are readily taught to do the 
higher class of work, and in nursery propagation, 
orchard cultivation and fruit handling generally, they 
prove to be far better on the average, than our New 
England Yankee laborers. They freely and willingly 
work from sunrise to sunset at just about one-third 
the cost of 10-hour labor at the North. Sometime, 
the whole South will come to realize the wonderful 
value of these laborers. There is never any swearing, 
drunkenness, growling, or general fault finding ; they 
are always pleasant and sunshiny, and the yearly labor 
cost of the 900-acre farm here, is but little greater 
than that for the 100-acre orchard in Connecticut.” 
Next week I hope to discuss this remarkable state¬ 
ment about the negro laborers. u. w. c. 
NEW METHOD OF PREPARING BORDEAUX 
MIXTURE. 
At the recent meeting of the Association of Agri¬ 
cultural Scientists, Mr. Swingle, of the Department of 
Agriculture, described a new method of preparing 
Bordeaux. Prof. B. T. Galloway gives the following 
summary of the facts given : 
Where Bordeaux Mixture is used on an extensive 
scale, it pays to prepare what may be called stock 
solutions of both the copper sulphate and the lime. 
The stock solution of copper sulphate is prepared by 
dissolving in a barrel holding 50 gallons of water, 100 
pounds of the bluestone. The latter is most easily 
dissolved by suspending it in a sack just beneath the 
surface of the liquid. The usual plan is to put into 
the barrel 50 gallons of water, and then mark the 
point where the liquid stands ; about one-third of the 
water is then poured out, and the 50 pounds of copper 
sulphate which has been previously tied in a coarse 
gunny sack, are suspended over the edge of the barrel 
and allowed to reach just beneath the surface of the 
liquid. When all the copper sulphate is dissolved, 
the empty bag is taken out and a sufficient quantity 
of pure water is added to bring the solution in the 
barrel up to the 50-gallon mark again. It will be seen 
that every gallon of the liquid contains about two 
pounds of copper sulphate in solution. This stock 
solution is set away in a shed or some convenient 
place, and when wanted is drawn from the barrel 
through a wooden spigot at the bottom. 
The stock lime preparation is made in much the 
same way. Fifty pounds of lime are placed in a barrel 
and then slaked in the usual fashion. When slaked, 
sufficient water is added to bring the whole mass up 
to a previously determined 50-gallon mark. In this 
case, also, each gallon of the preparation contains, 
practically, two pounds of lime. The stock lime is 
also stored in some convenient place, but it is best to 
arrange to remove what is wanted from the top of 
the barrel, rather than attempt to draw it off through 
a spigot. 
In order to prepare Bordeaux Mixture, it is only 
necessary to take a certain number of gallons of the 
copper sulphate solution, and a certain number of the 
lime solution, and mix them in some suitable vessel. 
Here, however, is the point where Mr. Swingle brings 
out some interesting developments. He finds that the 
more concentrated the two preparations (copper sul¬ 
phate solution and lime milk) are when poured together, 
the less satisfactory will be the resulting mixture. 
Bordeaux Mixture, when made from such concen¬ 
trated preparations, is likely to be flaky and granular, 
and will very soon settle. He recommends, therefore, 
that in making the mixture, both the lime and the 
copper sulphate solution should be greatly diluted 
before bringing them together. Mr. Swingle would 
prepare what we ordinarily call the 50-gallon Bor¬ 
deaux Mixture as follows : 
Dilute three gallons of the stock solution of copper 
sulphate with water to 20 or 25 gallons. In another 
vessel, pour two gallons of the stock lime preparation, 
and dilute this with about 15 gallons of water. Pour 
the capper sulphate solution and the lime preparation 
slowly together, and then stir thoroughly for two or 
three minutes with a long-handled, broad-bladed 
wooden paddle. It will be seen that this mixture 
contains six pounds of copper sulphate and four 
pounds of lime. Mr. Swingle is of the opinion that 
the method of testing Bordeaux Mixture with the 
potassium ferrocyanide, is not reliable. He suggests 
two simple methods, which, if used when the first 
barrel of Bordeaux Mixture is made up, would answer 
until the stock copper sulphate solution and the stock 
lime are exhausted. Of course when a new supply of 
the stock preparations is made up, it will be neces¬ 
sary again to test the first barrel of the mixture. All 
that is required to make the test, is an ordinary pen¬ 
knife and a piece of emery paper. The knife blade is 
inserted for a couple of minutes in the mixture, and 
if there is any free copper present, it will show as a 
thin film on the steel blade of the knife. If there is 
no free copper present, the knife blade will not be 
tarnished. If the knife blade shows the presence of 
copper, it is only necessary to add a small quantity of 
lime. The emery paper is used simply to remove the 
copper film from the knife blade. Half a minute’s 
polishing with the paper will put the blade in condi¬ 
tion for another test. For the second test, which is 
somewhat more difficult, it is only necessary to have 
an ordinary saucer or plate. The Bordeaux Mixture 
is poured into the saucer or plate, and while held in 
the hands close to the face, is gently breathed upon 
for about one minute. If the mixture has been prop¬ 
erly made, a thin film forms on the surface, which can 
be easily seen by holding the plate between the eyes 
and the light. 
Mr. Swingle illustrated his talk before the Associa¬ 
tion by preparing the mixture in the several ways 
described. Some of the mixtures as made up by the 
ordinary formulas, settled very rapidly, while those 
made up by the new method remained without any 
perceptible settling throughout the entire discussion, 
which lasted nearly an hour. 
WHAT SAY? 
Early Muskmelon. —Has any reader who has tried 
the Jersey Belle muskmelon, found an earlier one ? 
Blackwell, Ont. E. w. 
Will Subsoiling Help ?—Our soil is what would 
be termed a clay loam with a very hard, blue clay 
subsoil, which is never more than 12 inches from the 
surface, sometimes at the surface, and one man said 
that it came up to the third rail on his fence. The 
soil has been cropped continuously for many years, 
and a great deal of it has never had one load of ma¬ 
nure per acre. It is plowed from two to eight inches 
deep. In a good year, it raises a fair crop of corn, 
oats, wheat and hay. For three years, we have had 
very dry weather and chinch bugs to help us out. I 
think that there ought to be some better plan than we 
are pursuing. We arc all doing the same way. 1 am 
thinking of subsoiling to see whether I can get and 
keep more moisture in a dry time, and have less to be 
in the way when it is wet. I think that, if I subsoil, 
I can raise clover. It is not a success on prairie land 
here. I have a small piece of Crimson clover sown, 
but I fear the drought will kill it. I shall sow some 
more soon. Let me have your own and others’ opin¬ 
ions on this matter, if possible. B. w. 
Mason, Ill. 
Clover Ensilage. —We cannot grow corn here for 
ensilage, but clover grows as easily as Canada thistles. 
I read of some failures in saving clover ensilage. I 
wish to learn how to make clover ensilage. How 
young may I cut the clover ? Must it be wilted, or 
can it be put in wet, etc. ? How will it do to feed 
hogs? We have not had a good rain here since May, 
and not much since February ; still my clover is not 
dried up on sandy soil on a south slope. I am on the 
sea shore, and have used some kelp for manure, and I 
have 7,000 salmon in compost. I think that 1 shall 
mix some kelp with the latter, and try mangels on it 
in spring. I tried a small patch of peas and oats 
sowed last September. They are O. K. 1 shall sow 
all I can this fall; they are a success here. j. e. f. 
Roche Harbor, Wash. 
R. N.-Y.—We want to learn all we can about the 
best methods of preserving clover in the silo. We have 
reports of many failures, but few successes. Who 
can help us ? Think of the cheap fertilizer this man 
has in seaweed and salmon ! That combination needs 
potash. 
When to Transplant Pines. 
M. E. P., Charlestown , Mass. —Can white pines be set in Septem¬ 
ber, with good results ? 
Ans.—Y es, if great care were taken in every way. 
The roots must not be exposed, and the trees must be 
transplanted as soon as possible after taking them 
up. If the soil could be held to the roots, the chances 
of success would be greater. 
(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 
Vegetables Between Cherry Trees. 
U. C.. Chicago , 111 .—I have a small patch filled with young cherry 
trees. Is it a good idea to plow between them and plant early 
beans and Hubbard squashes ? 
Ans. —It is more a question of keeping the soil rich 
enough than anything else. In too many cases, crops 
are planted in young orchards without extra manur¬ 
ing. There is not enough available food for both 
trees and vegetables, and the former suffer. If you 
use manure or fertilizers enough, you may safely 
plant beans and squashes. 
Grape Notes From the South. 
W. S., Piggott, Ark .—How can I get ASstivalis grapes such as 
Herbemont, Cynthiana, etc., to grow from cuttings ? I fail utterly 
to get cuttings of those varieties to root, and so far my only 
success in propagating them has been by grafting on a piece of 
grape root. 
ANSWERED BY T. V. MUNSON. 
The difficulty lies in the slowness of the varieties to 
form a “callus,” that is, to heal over the lower end 
of the cutt’ngs with young, cellular tissue from which 
the first roots must start. Cuttings of the same variety, 
taken early after leaf fall, and again late in winter, 
near bud swelling time, have entirely different capa¬ 
bilities for healing and rooting, in favor of fall-cut 
cuttings. To accommodate the slow-rooting kinds, 
bury the cuttings in moist, well-drained soil, until 
danger from late frosts in spring is past—about corn¬ 
planting time—then take them up, keep wrapped in a 
damp cloth while planting, and set them in rich, warm, 
deeply pulverized soil, leaving only the top eye on a 
level with the surface of the soil. Then keep the sur¬ 
face clean and well pulverized, and await results, 
which will be satisfactory, if the workman has used 
any wit in following these instructions. 
Many most favorable reports of behavior of the 
Carman grape have come to hand, speaking in glow¬ 
ing terms of its vigor, healthfulness, productiveness, 
fine appearance in cluster, excellent eating and ship¬ 
ping qualities. Some reported clusters as heavy as 22 
ounces. It is proving itself well adapted to a wide 
range of climate, succeeding admirably from southern 
Texas and Georgia to northern Kansas, and New 
York. I have marketed some hundreds of baskets of 
Carman each season, for the past four years, always 
getting the highest price of all varieties in market, 
and giving general satisfaction. Several other of my 
varieties have given equally satisfactory results. 
Owing to all Northern varieties, such as Concord, 
having gone to market here by the end of July, and 
the fact that many of my fine hybrids ripen all 
through August and September, I have had the 
markets all to myself, until now, when some ship¬ 
ments of California grapes are coming in. My varie¬ 
ties compete successfully in the market against the 
Mission variety, selling and satisfying as well, the 
Fern, Lanssel and Marguerite coming in September, 
and giving excellent returns as they come in just 
ahead of the floods of New York and Ohio Concords 
that, in good grape years, come in car lots to the 
South. These three varieties will hang on in fine con¬ 
dition into October. None of the old varieties will do 
this here. 
Two Damaged Elm Trees. 
M. E. P., Charlestown, Mass .—On our lawn are two large elms; 
the two main branches of one have split apart, have been drawn 
together with a chain about them and bolted through, but it was 
impossible to make the edges meet. There is a crack about two 
inches wide at the top and extending down, perhaps, two feet. 
Would it be well to fill it with cement to prevent decaj), or cover 
with a strip of lead ? The other tree is divid ed into three large 
branches which start near the base of the trunk, and then form a 
cavity in which there is usually a pint or more of water. Is it 
likely to rot the tree? Should it be cleaned out and filled up ? If 
so, with what ? 
Ans. —You did right in bolting the two parts to¬ 
gether. If you can put a rod through the parts higher 
up so as to make it firm, using large washers next to 
the bark, you can turn the nuts up so as to bring the 
parts together. The rod should be five-eighths to 
three-quarters of an inch in diameter, so as to carry a 
large thread, and I think that the crack can be 
brought nearly if not quite, together. If it cannot, 
make a wax as follows: Two pounds of resin, one 
pound of beeswax, one-half pound of tallow; melt 
together and work it as you would molasses candy. 
Spread this wax into and over the crack, filling it so 
as to be air-tight and there will be no trouble from it. 
Every spring watch it, and if the wax cracks or draws 
off from the bark, press it down tight. I think that 
you will have no trouble from it if thus treated and 
watched. We had a large elm split the same way 12 
