410 
MOORE’S RURAL NEW-YORKER. 
DEC. 28 
ting anything concerning it, he brought his 
companion before the group of Poppies. 
The latter observer was soon in raptures of 
astonishment and admiration. Many other 
persons were then led to the same spot, 
some of whom immediately remarked that 
“ the flowers were throwing out flames.” As 
will be observed from the above instances, 
the emission of light from flowers occurs 
chiefly in the months of June and July, 
and duriug the twilight—between Bunset 
and the time when full darkness sets in. 
In some cases these sparks or flashes have 
aldo been observed in the morning, before 
sunrise. The phenomenon is a. ways most 
brilliant before a thunderstorm. It is also 
Baid that some flowers always emit light at 
the periods of floration and fecundation; 
at which periods, as has lately been found, 
the temperature of the petals riseB above 
the ordinary point.— Belgravia. 
-- 
FLORICULTURAL NOTES. 
Fnehaiaa and Begonias. — 1. I have 
had Fuchsias for three yours, and taken the 
best care of them that I can, and I never 
have succeeded in getting one perfect 
flower. They drop off just as they begin to 
open out. V\ r hat is the cause ? 2. la it the 
habit of the Begonia to «hed Its leaves?— 
SunscuaiEn, Oil City, Pa. 
1. We cannot tell what the trouble Is 
with your Fuchsia, but would suggest cut¬ 
ting it back, repotting in fresh soil com¬ 
posed of equal parts of good yellow loam, 
leaf-mold and old cow manure. 2. Be¬ 
gonias do not usually lose their leaves. We 
think you keep them too wet and give too 
little heat aud light. 
Plants for Name.—The plants received 
from Allik, North Adams, Mioh., are: 
No. 1, Achyranthes QilsonU; No. 2, A. 
alrea retlculatus; No. 2, Calystegta pu¬ 
bescent —sometimes called Double Morning 
Glory. It Is a Chinese plant, now beooming 
quite oommon both in gardens and running 
wild. No. 4 we cannot name without see¬ 
ing the flowers, but think it is a .1 usticla. 
Chrysanthemum.—Can you give me the 
oorrect name of the inoiosed specimen. It 
Is called Chrysanthemum here. — J. M., 
JloOblck , N. 1. 
The oorrect name is Chrysanthemum, 
but we cannot give you the specific name of 
the specimen sent. 
Best Time to Transplant Roses.—A 
correspondent writes us that he has found 
the best time to transplant all hardy roses 
is in November. 
Husbandry. 
CATTARAUGUS COUNTY DAIRYING. 
The Counties lying along the southern 
boundaries of New York have a reputation 
for butter. In some of these counties 
butter making has been carried on as a spe¬ 
cialty for a long time, while in the north¬ 
ern and oeutral counties of the State cheese 
making has been more the leading business. 
It was only after the introduction of the 
factory system that the manufacture of 
obeese to any extent may be Baid to have 
taken a foothold in the southern tier of 
counties, The inauguration of creameries, 
beginning in Orange Co., has gradually 
spread along the entire southern range of 
counties, arid the application of the princi¬ 
ples involved In that system has greatly 
improved the quality of butter over that 
which used to be made in farm dairies. 
CheeBO factories have been introduced into 
this section of the State with good results. 
The topographical features of this range of 
country are marked. It is often broken 
into numerous hills and valleys, not unfre- 
quently cut with mountains. Upon the 
slopes of the hills and in the valleys grass 
grows luxuriantly, and is sweet and nutri¬ 
tious. It is provided also with an abund¬ 
ance of pure, cool water, all of which make 
it admirably adapted to tht3 production of 
good milk. Hence, with its favorable cli¬ 
mate, it is a comparatively easy matter to 
turn off au extra quality of dairy goods. 
Cattaraugus lies iu this range, but may be 
said to be one of the counties where dairying 
has been recently Introduced. It is situ¬ 
ated In the west extremity of the State, 
bordering on Pennsylvania, and is nearly 
in the shape of a square of 33 miles each way. 
It is bounded on the uorth by Cattaraugus 
River, or Creek, which falls into the east 
end of Lake Erie. The Allegany River 
flows through the southern part of the 
county, and is said to be navigable a dis¬ 
tance of thirty miles within Ps limits. Lit¬ 
tle Valley lies along the river and Its tribu¬ 
taries, aud it is to this seotion, reoently vis¬ 
ited by us, that we desire more particularly 
to refer. The soenery through this region 
is picturesque, aud the valley and hillslopes 
seem well adapted to the dairy. The past 
season has been comparatively dry, and 
vegetation waB less luxuriant at the time 
of our visit, in September, than in Central 
New York, where the rains have been so 
frequent as to keep the earth moist during 
the greater part of the Summer. 
^heejj gjufibamlnr. 
WOOL BURNED IN BOSTON. 
Since the great tire in Boston, interested 
persons have been showing up the amount 
of wool burned, until they have shown it to 
be apparently of little consequence—only a 
few million pounds. Then they try to make 
the amount imported appear a great thing; 
yet these articles make a slight impression 
on the holder. All know that there were 
burned from 9 to 12 million pounds. Then 
the cotton and cotton goods, together with 
the woolen goods burned at the same time, 
will make it equivalent to 50 million pounds. 
Every wool buyer knows that for the year 
of 1871 the American clip fell Bhort about 
one-third; they also know the clip of 1872 
Is still short of that; they also know the 
clip for 1878 will be still less; aud while the 
Eastern dealer has been sending out letters 
(to be Bhown to the growers) requesting 
their agents to send on all they have bought 
so that they can “close up," these writers 
well know they have none to send, and that 
they can buy but little more until they ad¬ 
vance the price. 
Again, we read an aooount of the wool 
yet unsold —more clap-trap! Most of the 
wool growers have sold their wool. Many 
sheep have been on the market, and it is 
surprising how scarce sheep are becoming. 
In looking around I know many flocks 
formerly containing from 30 to 50 each now 
sold off or reduced to 5 and 10 each; flocks 
formerly containing from 75 to 200, I find 
reduo^d to 25 to 100 each; those containing 
from 250 to 500 now have from 150 to 300 
eaoh, and several of the 500 and 000 flocks I 
know have beau sold off entire, on aocount 
of disease, eto. As far as I am acquainted, 
I know of none increased. Gentlemen, ride 
around among the farmers, and you will 
find ample proof of these statements; aud, 
further, you will find most of the wool now 
held will be carried over, unless the price 
la advanced. i. 
Fayette Co., Pa., Deo. 9. 
The Brooks Butter Factory. 
Near Little Valley village, Mr. E. C. 
Brooks has a very well arranged butter 
factory, which takes the milk of about 300 
cows. Here we saw oue of the finest pools 
of water that could be desired for creamery 
purposes. It is a large pool, going nearly 
aorosa one end of the building, being walled 
up on the sides, aud baviug a cement bot¬ 
tom. The water flowing from 3 spring a 
few rods from the factory is very cold, and 
abundant in quantity. The spring ia on au 
elevation high enough to force the water 
above the pool, thus rendering it easy to 
distribute it over any part of the lower 
story, by simply attaching a rubber hose to 
the hydrant. The engine is of ten-horse 
power, and is located in a room by itself ad¬ 
joining the manufacturing department. 
The pool is not separated by partitions from 
the manufacturing room, as is usual at 
creaming, Mr. Brooks finding it more con¬ 
venient to have no obstructions in the way, 
so that all the apparatus and machinery 
may be seen at a glauoe from the pool or 
vats. Better ventilat ion and sweeter prem¬ 
ises, be thinks, also are seoured by this ar¬ 
rangement. Butter and ekirn cheese are 
made at this establishment, the milk being 
set in the pool for the space of 13 to 24 
li turs—that, i* to -;iv, the morning's milk 
remains in the pool 24 hours, and the night’s 
milk 12 hours, when the cream is removed, 
aud the milk mingled together for skim 
cheese. We tested quite a number of sam¬ 
ples of this cheese, and found it of suoh ex¬ 
cellent quality that a brief description of 
its manufacture may not be uninteresting 
to our readers. 
How the Cheese Is Made. 
The skimmed milk is brought to a tem¬ 
perature of 88 r , and sufficient rennet added 
to produce coagulation in 45 minutes. It is 
then cut with perpendicular knives, length¬ 
wise of the vat, and after standing 15 min¬ 
utes, cross out. The mass is held at a tem¬ 
perature of 88°, and no additional heat iB 
added, during what is understood as the 
scalding process. Instead of working the 
curd, as is usual iu some factories, the curds 
here are only turned over. They are kept 
in the whey about five hours, or until the 
acid is developed sufficiently to be detected 
by the odor; but in no case should it be car¬ 
ried so far as to be peroeptible to the taste. 
The whey is then drawn and the curds re¬ 
moved to the sink, salted and put to press 
in the usual manner. 
The Churn and Churning. 
At this factory a revolving churn is used. 
It is barrel-shaped, six feet long by three 
feet iu diameter, and is operated from the 
engine with a belt. After the butter has 
formed it is washed in the churn simply by 
adding water and moving or rocking the 
churn forward aud backward with the 
band. It is rinsed in this way twice in the 
churn and then removed to the butter 
bowls. Here it is just flattened out aud 
pure Ashton Balt sprinkled on, only one- 
half the salt required being used. The bat¬ 
ter is then doubled over and worked. At 
the next working the remaining salt is ad¬ 
ded and the butter treated as before. It is 
then thrown into the packing tub, which is 
immediately immersed in the pool, where 
It stands till next morning. It is theu 
worked over and packed for market. The 
proportion of salt used is ono pound to 20 
pounds of butter. The butter U packed in 
Orange. Co. pails, and a layer of tine salt is 
put upon the butter wheu the lid is put ou 
and the tubs closed. Sales of butter have 
been made here during the Summer at 35 ots 
per pound. 
Results. 
The machinery and apparatus at this fac¬ 
tory differ somewhat from those at other 
factories, hut everything seems to be ar¬ 
ranged for convenience, while the premises 
are kept very neat and cleanly. During 1 he 
month of August 86 pouuds of milk made 1 
pound of butter and 3 pounds of “skim 
cheese." This shows a lighter skimming 
than is practiced at some of the butter fac¬ 
tories which we have visited, buL Mr. 
BuooKSbelieves it profitable to make a good 
quality of cheese, aud some of the samples 
which we tested were scarcely inferior to 
that made of whole milk. 
We should say that a quality of cheese like 
that tested by us would be cheap at 10 cts 
per pound. If we assume this as the aver¬ 
age prioe received, we have the 36 pounds 
of milk yielding the following results, viz: 
oue pound butter at 35o., 3 pounds cheese 
at 10c., making G5 cents. Now, 36 pounds 
of milk ou the basis of 1 pound of cheese for 
10 pounds of milk wouldyleld 3 6-10 pounds 
cheese which at 14 cents per pound amount 
to, say 61, cents. Thus, in comparing the 
profits to be derived from the milk manu¬ 
factured under the two systems, we find a 
balance in favor of butter and skim cheese 
of 14 cents on every 36 pounds of milk. 
Something of course must be deducted for 
extra labor in making the butter, but it 
must be evident that milk, when properly 
managed ou Mr. Brooks' system, yields bet¬ 
ter returns than when made into cheese 
alone. 
Sflte ^mlsmatt. 
WINTER CARE OF STOCK. 
One word to the readers of the Rural 
New-Yorker in regard to the Winter care 
of live stock. Do not act ou the penny- 
wise-and-pound-foolish plan of starving 
the stock for the sake of a little hay to sell. 
Remember that what the cattle lose iu 
flesh this Winter, they will have to make 
up next Summer. Always remember that 
to get a pound of meat, butter, cheese, or 
anything of the kind, the substance of a 
pound must be given in some manner or 
shape. There is no possible chance for 
cheating in this business. The man who 
undertakes to cheat grts cheated himself. 
Better feed the cattle — say ten bushels of 
corn meal through the Winter, iu addition 
to their regular feed, aud have them come 
out good and sleek in Spring than to have 
them come out just able to stand up. J 
think if the readers of the Rural try this 
policy, they will not be sorry for it. 1 
think the words of the Wise Man — “The 
liberal soul shall be made fat”—will apply 
to temporal things as well as spiritual. 
A. 8. Nash. 
-♦♦♦- 
Responsibilities of Highway Com¬ 
missioners in Michigan.—The Supreme 
Court of Michigan has recently decided 
that Highway Commissioners and their 
sureties are responsible for damages re¬ 
sulting from defective bridges, aud not the 
townships or municipal corporations. 
$ittepnL 
GRAPE VINES FROM SINGLE EYES. 
I have read almost everything in your 
paper within the last year except the very 
thing T wifh to know. Can you, or some of 
your many readers, tell me the process of 
propagating grapes, on the one eve sys¬ 
tem? Can It bOdmie without artificial heat ? 
For instance, will one eye of a grape cut¬ 
ting grow in the open air, as a general rule ? 
1 have a chance seedling grape growing in 
my garden which I have named ihe 
“Goodale Grape,” of very ere at promise, 
ripening from the 16th to 20th of August, 
with a rich, tine flavor, perfectly free from 
pulp or a foxy taste. It is three weeks earlier 
than Hartford Prolific with tin: same ex¬ 
posure. Youia truly, Geo. Goodale. 
Grape vines are propagated from what 
are termed “single eye cuttings” In the 
open ground, but seldom witli as good re¬ 
sults as when planted iu a propagating 
house, where artificial heat can be applied. 
The usual praotlce is to make the cuttings 
in Fall or early Winter, severing the canes 
about a half inch above the bud and 
two inches below, with long-jointed 
sorts. If the internodes are short, theu 
the length of the cutting need not be so 
great. After the cuttings are made, store 
them in damp sawdust or sand aud place iu 
u cool cellar, being careful not to let them 
become too dry. in Spring, as soon as the 
earth is warm and dry enough to work read¬ 
ily, plant the cuttings in light, finely pul¬ 
verized soil, setting them perpendicular, 
leaving the bud just even with, ora little 
below the surface of the soil. Press the 
earth firmly about the cuttings; and then 
cover the entire surface of the bed wiih 
sawdust tau-bark, or spent bops, to the 
depth of one or two Inches. Cut straw or 
ohaff will answer, but is more liKely to 
blow away than tlie other materials. No 
further at tent ion need be given the cut¬ 
tings except to pull up any stray weeds that 
may possibly push through the mulch. In 
some localities and soils this system of pro¬ 
pagating the grape Is said to produce most 
excellent vines. 
But it must bo remembered that somo 
varieties grow much more readily from cut¬ 
tings than others; and your uew seedlings 
may be easily propagated from cuttings or 
quile the reverse. This, of course, will only 
be learned by experimenting with the cut¬ 
tings. 
VINEYARD NOTES. 
Barren Vines.—I have some Isabella 
grape vines; they grow well during the 
Summer but freeze down every Winter. X 
never trim till March. How can 1 keep 
them from freezing?—M. W., Oil City, Pu, 
Practice the more sensible plan of prun¬ 
ing in the fall and protecting the vines by 
bending down and covering with earth. 
gjirboricultural. 
ARBORICULTURAL NOTES. 
English Walnuts In California.—A 
California paper says a Col. P. BoquetteoJ 
Visalia has raised some English walnuta 
equal, it thinks, to any produced anywhere, 
and adds:—They were fully one-third larger 
than those imported, with which they were 
compared, and full of plump, rich kernel of 
excellent flavor, decidedly superior to the 
foreign nut or those brought from Los An¬ 
geles. This is the first year of bearing of 
the tree from which they were taken, the 
product of which has astonished every one 
conversant with the capacity of such trees. 
The walnut tree Is a hardy one In that val¬ 
ley, very prolific, iu no wise affected by frost 
aud will produce as many dollars to thenore 
as auy crop that can be cultivated. Our 
valley might be made, with a very small 
outlay of labor, to supply the whole Brute 
with these nuts, and it even might produce 
a quantity sufficient for export if the grow¬ 
ing of tho wuluut was entered Into as a bus¬ 
iness by some of our enterprising orchard- 
ists. 
New Ornamental Cherry.—A remark¬ 
able sport of May Duke Cherry has been 
produced in the grounds of M. Ferdinand 
MessangE of Balllonvillo. The leaves be¬ 
came narrow at the end, so as to resemble 
those of the peach, or even the willow. 
Some are 8 inches in length and an inch in 
width; others are 4 inches in length, and 
about the third of au iuoh In breadth.— 
Belgique Hortlcoie. 
Galvanized Wire on Fruit Trees.— 
An English journal pays, “ Wo have not 
found galvanized wire injurious to the 
branches of fruit trees out of doors.” 
