Organic matter. 
A?h. 
AliiuralnoliiB.. 
Carbohydrates, 
Crude fiber. 
Fat, &c. 
I a rrn tjusbanbrj). 
GROUND GRAIN'S FOR BUTTER. 
Feeding Wheat, Pea* and Ouu to Milch 
Cows. 
I wour.n ask, which will produce the most 
butter us a feed for milch cows—wheat, peas or 
outs, ground, of oourae, and made into a slop or 
fed dry ?—J. II. H Smith /fiver, Delnorte Co., Cal. 
Wk know of no direct and well conduct¬ 
ed experiments in feeding milch cows with 
wheat, peas and oats, with a view to de¬ 
termine the relative amount of butter which 
each of these, taken separately, would pro¬ 
duce, when fed as an auxiliary to meadow 
hay or other fodder. Dairymen at the North, 
or at least in the Middle and Eastern States, 
seldom use ground wheat for stock feeding, 
though wiieftten shorts and shipping are 
largely employed, and with good results. 
In the dairy districts of New York the most 
usual course in feeding is to mingle different 
kinds of ground grains together for cattle 
food. Thus, oats and peas in equal parts, 
or two parts of the former to one of the lat¬ 
ter, are thought to give better results than 
either one or the other, when used singly 
and alone. 
In 1867 Mr. Edward J. Taylor, West- 
port, Ct.., stated to the Connecticut. Board of 
Agriculture that lie had experimented large- 
13 ’ with different kinds of grain for the pro¬ 
duction of milk, and found wheat, to he one 
of die best, for that purpose. We give Mr. 
Taylor's words. Lie says“ My brother 
and self were at one time quite largely en¬ 
gaged in the production of milk for the New 
York market. We kept some twenty five 
cows, and at the prices then realized, (*H} r 
two cents per quart iu summer, and lliree 
and a-hulf cents in winter,) for our milk, we 
could make our duiry average $60 per cow, 
gross receipts. As prices are uovv very much 
higher, the amount received would be great¬ 
er, but the profits would not probably be 
much more. We were bound by our con¬ 
tract, to supply one-half the quantity in win¬ 
ter that we did in summer, and Ibis we could 
do only by feeding heavily with grain. 
“ We found either good wheat feed or 
buckwheat, ground without taking out the 
flour, to be the best on tiie production of 
milk, while corn meal or oil cake were de¬ 
cidedly best for fattening. After a variety 
of experiments, we made up our mind that 
there was not much gained in cutting hay, 
and that it was quite as well to feed the bay 
and grain separately. We fed the grain, 
whatever It might be, wet up with a half¬ 
pail of water in a tight box. We bad good 
strong boxes made, one for each oow, which 
were taken from the manger when the cow 
had finished eating. They were thus always 
clean and always ready for use.” 
In the noted experiments of Horsfall, 
whose observations were especially directed 
to llie influence of food for the production 
of butter, it was inferred that the albumi¬ 
nous matter is the most essential element in 
the food of milch cows, and that any defi¬ 
ciency in the supply of this will be attended 
with loss of condition and a consequent 
diminution in the quality of milk. He says 
farther, that “ to one leading feature of my 
practice 1 attach the greatest importance— 
the maintenance of the condition of my 
cows giviug a large yield of milk. I am 
enabled by the. addition of bean-meal in pro¬ 
portion to the greater yield of milk to avert 
the loss ol condition in those giving sixteen 
to eighteen quarts per day, while on those 
giving a less yield, ami in health I invari¬ 
ably effect an improvement.” 
“ When we take into consideration the 
disposition of a cow to apply her food rather 
to her milk than to her maintenance and 
improvement, it seems fair to infer that the 
milk of a cow gaining flesh will not be de¬ 
ficient either in casein or butter. 
“ I have already alluded to the efficiency 
of bean meal in increasing the quantity of 
butter; 1 learn, also, from observant dairy¬ 
men who milk their own cows and carry 
tlieir butter to market, that their baskets are 
never so well filled as when their cows feed 
on green clover, which, as dry material, is 
nearly as rich in albumen as beans. I am 
also told by those who have used green rape- 
plant, that it produces milk rich in butter.” 
Now, if it be assumed that foods rich in 
albuminous matter produce milk rich in 
butter, tlie inference would be that peas, 
which differ very little in tlieir composition 
from beans, must be more valuable than 
either wheat, or oats. We give in the fol¬ 
lowing table the several constituents of 
wheat, peas and oats, according to Professor 
Johnson, by which their nutritive elements 
may be compared. It will be seen that the 
proportion of albuminoids In peas are a little 
over twenty-two per cent., while in wheat 
they are but thirteen per cent., and in oats 
twelve per cent. Peas are also richer than 
wheat in iat. 
. . Wheat. Peaa. Oftts. 
14.4 
14.3 
14.3 
83.6 
832 
82.7 
2.0 
2.5 
3.0 
13.0 
22.4 
12.9 
67.6 
62.3 
60.9 
3.0 
9.2 
10.3 
1.5 
*.5 
6.0 
From experiments made by Air. Thomp 
son, on the comparative effect of linseed and 
beans, during equal periods, in producing 
milk uud butter, It was found that the 
amount of milk produced by beans was 
equal to the mean of that produced by lin¬ 
seed during ten days; the amount of butter 
under the bean diet was greater than under 
that of any other kind of food. 
The question of foods for producing cer¬ 
tain results is a vexed one. We cannot rely 
wholly on chemical analysis as a guide. 
Chemical auaiysis, it is true, points out the 
composition of foods with great exactness, 
ami, theoretically, we might expect certain 
results from foods of known composition ; 
yet when they are taken into the living 
organism, we find they are not assimilated 
in proportion to their known composition. 
Hence, the stock keeper is not unfrequently 
disappointed iu anticipated results. 
Doubtless the best way of feeding ground 
grains, is to moisten and mingle with chopped 
hay or straw, for in this way we insure a 
more perfect mastication of the meal, which 
then goes into the first stomach, and is re¬ 
turned to the mouth to be again chewed or 
ground over. When fed by itself, either wet 
or dry, a part may pass directly to the sec¬ 
ond and third stomachs, and some of it, con¬ 
sequently, will be voided in the excrement 
without having given up any of its nutriment. 
As to feeding ground grains, either wet or 
dry, to milch cows, wc have always found 
the best results from giving them in a moist 
stale or made in a slop. 
If any of our readers have made any direct 
experiment as to the relative quality of but¬ 
ter produced by feeding wheat, peas or oats, 
we shall be glad to learn the result of such 
experiments, and give their statements in 
the Rural New-Yorker. 
-- - ■ 
HAIRS IN BUTTER. 
Why are there hairs in butter? My 
opinion is they pass through and do not drop 
off the cow into the milk pail. Am I cor¬ 
rect ? Let the scientific dairymen answer.— 
J. H. S., Second Greek , Went Va. 
No; the hairs that find tlieir way into the 
milk do not take this roundabout journey. 
If it were true, it would be necessary for 
the hairs to enter into the circulation and 
lie carried to the glands where the milk is 
secreted. The structure of the udder and 
the machinery for milk secretion are alto¬ 
gether too intricate and delicate to allow a 
foreign substance like hairs to puss in and 
about at pleasure. They would be the 
source of irritation, and innumerable dis¬ 
eases would spring from the lodgment of 
such foreigli bodies. Cattle, in the process 
of currying themselves, it is true, get hairs 
into the month, and swallow them. They 
sometimes accumulate and form into a hall 
In the first stomach of the animal, and here 
they often remain for years — doubtless a 
source of irritation and disease. Should 
they pass onward into the other stomachs, 
the action of the gastric juice and the grind¬ 
ing apparatus of these organs would try to 
reduce them, but failing, they pass off in the 
excrement as matter which cannot be as¬ 
similated. 
It is always well to brush cow9 before 
milking, especially at the season of the year 
when they are changing their coats. Some 
dairymen always provide milkers with a 
little broom, to dust off any loose lmirs or 
dirt that would be liable to fall into 1 he milk 
pail while milking. It is a cleanly practice, 
and one to be recommended. 
- 
DAIRY NOTES AND QUERIES. 
Churn nml Cream Strainer. 
X. A. Willard :—I am about engaging 
in the dairy business, and desire some in¬ 
formation in regard to the merits of the 
Blanchard Churn and the Excelsior Cream 
Strainer. Please inform me where they 
can be purchased, also the cost of same.— 
Ellen, Fort Scott , Kansas. 
We have tested both of these implements, 
and find them useful and desirable in our 
dairy. For information on the other points, 
we must refer our correspondent to the ad¬ 
vertising columns of the Rural New- 
Yorker. _ 
Milking Cows. 
David Goodai.l, in the St. Johnsbury, 
Vt., Times, says:—A man who bad done bis 
own milking employed a boy to do it; he 
shrunk the milk one-third in two weeks. 
The owner resumed milking, and in two 
weeks got the same as before. Afterward 
lie set a hired man to milk, and he shrunk 
the milk ten per cent, in two weeks; and in 
two weeks more, the owner milking again 
got as much as before. This man milks 
quickly and very clean. He closes the 
forefinger and thumb around the teat high 
up, ami makes a downward motion, lighten¬ 
ing the grip and forcing out the milk; then 
lets go his hold, keeping the finger and 
thumb iu circle, carries up the band and 
presses it smartly against the lidder, and 
closes and pulls down as before, and so re¬ 
peats until done. The philosophy, if any, 
I is to give as near ns may be the same motion 
I that the calf does in sucking. 
lie pcmltrri-Uartr. 
POULTRY CONVENTION, 
To Fix an American Standard ol Excel- 
leuce. 
[Continued from page 186. lagt No.J 
Vulture Hock*. 
Several gentlemen catling upon Mr. Her- 
stink for his opinion of vulture hocks, 
Mr. HersTTKk said:—This matter of vulture 
hocks in Bra kuna fowls has been a bone of con¬ 
tention. I am constitutionally a dissenter; and 
I would like to have somebody say something 
first, so I can have something to dissent from. 
hock that stands right out straight, palpable, so 
that it disligure6 the appearance of the bird. I 
wouid not have even a half-vulture hocked 
Cochin. It may be admissabie on a Brahma, 
but I don't think It belongs to a Buff Cochin or 
any of these fowls. 
Now with regard to disqualification of the 
vulture; there can be no harm in that. My 
friend Hxiistink knows very well the law of 
reversion: this Is a preponderance of inherit¬ 
ance; you rnny have clean hocked birds, ns 
clean as is possible, and, most remarkable it is, 
they will occasionally produce n vulture hook; 
showing that ihe blood has gone through the 
veins some way or other. We can throw that 
out. I gave away two vulture hocked cocks 
only a short time ago: I was afraid they might 
get around. We can keep them in our yards, 
but we can keep our vulture hooks to one side. 
A TRIO OR MUSK OR 33RAZILIAN DUCKS. 
Mr. Van Winkle—I gave a gentleman in 
England a standard by which to buy me some 
Brahmas; and the party who has written to me 
mentions the fact that n great many of the fine 
birds there arc salmon-colored on the breast 
and vulture hocked. He tins been around the 
country now for a long time trying to get birds 
at the standard that l gave him, and he hopes 
in the course of time he will “be able to make 
me a basket full.'' lie finds great difficulty In 
buying dark Brahmas up to a certain standard. 
I tokl him by no means 10 send me a vulture 
hooked Brahma; said I, “it is time those birds 
were driveu out of the community." 1 admit 
there are some vulture hocked Brahmas that 
are exceedingly fine in size, shape and pencil- 
lugs. Those birds would do very well to mate 
up With a OOCk that will mute properly. T am 
in favor of making vulture hocks cither on 
Buff Coehiiis or any other kind of Cochins, or 
Dark Brahmas, a disqualification. T have home 
clcgnm birds that I have bred from, but in order 
to get their good qualities L had to breed them 
over. I move that vulture hocks In Brahmas 
and Cochins a disqualification. 
Mr. HSRSTINK—1 don't wunt, in the first place, 
to have It understood that I am an advocate of 
vulture hocks; I dislike ihem, iu fact, I detest 
them. Bui 1 have observed them very closely, 
and have given the subject some thought., and if 
what we say here is to be published, l want to be 
squarely upon the record. I have observed this 
thing very Closely In my own yards, und in the 
yards of Others. I bring my friends in, and they 
say, "What- an elegant bird that lsl” But tlie 
bird turns round, and, " O, it's got a vulture 
bock.” '* What a splendid bird that is," says un- 
ullier; turn it around und, “It's got a vulture 
hock.” Thai lias been my experience. J go into 
a yard whore I find somebody lias been persist¬ 
ently breeding out vulture hocks, and I find the 
fowls me longer in the legs, shanks badly feath¬ 
ered, and they have not got breasts enough. 
And 1 hold, as does an English gentleman whom 
1 believe to be u very intelligent man. He goes 
all over England, Ireland and Scotland, as a 
judge at allows. I have given film orders repeat¬ 
edly, and told him l did uot want him to send 
any vulture hocked birds; lie has sent tne birds, 
with a letter saying, " Now, that bird is a little 
vulture hocked. 1 want you distinctly to under¬ 
stand that if you order me lo buy prize birds, 
and you hold me to that. It is the most difficult 
matter iu the world for me to steer clear of vul¬ 
ture hocks. Vulture hocks are not disqualified 
ni exhibitions. I send you this bird. If you 
don’t like it l shall be sorry for it, but if you 
breed ii with"BUOh and such a hen, “you will 
get the better fowl." While it may he very ol>- 
jectlon.ible to breed vulture hooked birds, aud 
they must be considered exceptionable at exhi¬ 
bitions, yet I hold we dare not, as breeders, dis¬ 
card them entirely, if we want to have well 
feathered shanks, dark bill, good penciling?, 
brtgilt color and size, In Buff Cochins. This 
mutter of vulture hooks is, with some gentle¬ 
men, strictly a matter of fancy; they want to 
breed for beauty. Bur poultry breeding, as 1 
understand it, is tor the purpose of improving 
breeds of poultry; that is, to give us more 
pounds of flesh and more eggs. And I contend 
we will get more pounds of flesh by breeding 
from vulture hooks. I should like to hear the 
opinions of gem Lemen uion the subject. Isthls 
vulture hock or Brahmas and Cochins a distin¬ 
guishing feature? There is some reason why 
they throw a vulture hock. From the fact Hint 
you get from a vulture hock it bird of better size, 
us a general thing, and better markings, and bet¬ 
tor feathered legs; tuy opinion is that it lias 
been either bred off or bred on. It Is not likely 
that it lias been bred off; I think that it has been 
bred on; I think, originally, it was not charac¬ 
teristic or the fowl. I want to place myself 
squarely npon the record. 1 hold that tor breed¬ 
ing purposes, we dare not discard them, If we 
want to keep down the legs, keep them feath¬ 
ered, and keep up the size and shape of the body. 
I am totally averse to disqualifying them; but T 
will say as much ns any gentleman here against 
the general appearance of the vulture tiock. 
Mr. Van Winkle—I thought the gentleman's 
good judgment would not let him approve Of a 
vulture hock. But I admit the truth of a good 
deal that he says with regard to breeding from a 
vulture hock ; because a person who has exper¬ 
ience in that matter must breed some very ele¬ 
gant birds from them. But 1 have seen and got, 
myself, just ns large birds without these vulture 
hooks, and just ns well penciled. I distinguish 
between curling bocks and it hock that stands 
out. When I speak of vulture hook, I mean a 
Let us rule them out. Let us produoe well 
hooked, well feathered birds, and we can do It 
by constant breeding; we can get Just as many 
pounds of flesh with a clean hocked bird as with 
a vulture booked bird. 
Now with regard to Icg9. I like a little leg; 
but you must have the logs there to get the size. 
You cannot have extra size and short tegs. You 
cun distinguish between a bird that is double- 
legged and one that has not legs enough. Vul¬ 
ture hocks, I think, ought to be a disqualifica¬ 
tion. Let us go ahead ot the English. In live 
years, in this country, we will produce fowls 
that are superior to the English fowls. And I 
will tell you another thing: instead of import¬ 
ing so many birds, we will be exporting them. 
I have already an order for birds from this coun¬ 
try to England, aud we will have many more of 
tbern. My correspondent has been all over Eng¬ 
land trying to get good Brahmas. I believe, in 
l ull faith, that, we have better Dark Brahmas in 
this country than they have in England, or else 
they keep them so close that we cannot get hold 
of them. 
Mr. Derating— My friend Van Winkle and I 
arc* nearer together than we may be supposed to 
be. But 1 cannot yield the point 1 made in ref¬ 
erence to these vulture bocks. I know several 
yards in which they have been discarded, and I 
know I cannot find in those yards a well feath¬ 
ered bird. I like a good big leg, as you say; but 
I'm more likely to get it in a short leg than in a 
long leg. My correspondent iu England lias said 
to me, within six or eight months, that if I took 
the I rouble to refer to Ihe awards of premiums, 
at different shows in England, I would find that 
Mr. Boyle, of whoso stock he made mention, 
had taken very few prizes during the last two 
or three years. He had been persistently breed¬ 
ing for prizes, and one of the points was to breed 
out vulture hooks; and he bred them too long 
in the legs and somewhat down In size, uud his 
color was not up to the standard. 
Mr. Van Winkle You don't say that they 
gave premiums to vulture hocks for several 
years. 
Mr. Hkrstine— They did. And I also say that 
at the Philadelphia exhibition of Asiatics the 
first premium lowls were vulture hocked, and 
quite badly, 
Mr. Van YV'iNKLE-Then there could not have 
been any other birds there. 
Mr. Heiistine Weil, we thought wo had some 
very fine birds there. If the three gentlemen 
who were the Judges at the Philadelphia Exlii- j 
bitlon, aud who are admitted to be experts, can¬ 
not overrule vulture bocks, I Ihiuk we ought 
not to disqualify them. Let us say that vulture 
hocks are particularly objectionable, and put 
them down as low as we can. We can afford to 
breed vulture hocks, and to breed from them. 
But this vulture bock fever is going all over the 
country, and if people find vulture bocks are 
disqualified, they will be down ou every lot of 
eggs that they may buy which may happen to 
contain a vulture book. A man wrote to me 
that lie had lost a whole season’s breeding be¬ 
cause he sold it lot of eggs that turned out vul¬ 
ture hooks. 
Mr. Van Winkle withdrew his motion to dis¬ 
qualify vulture hocks.—[To be continued. 
-- 
Musk or Brnzilin.it Duck*. 
The color of these ducks is of a very 
dark, rich, blue-black, prismatic with every 
color of which blue is a component, and a 
white bar is on the wing, some white about 
the head and neck. The feathers on the 
back of the male are somewhat flue and 
plume-like, the legs and feet are dark. This 
duck is represented as very prolific in a 
warm climate. The drakes often attain ten 
pounds weight when well fattened, while 
the female hardly ever exceeds six pounds. 
Browne says “ the Musk duck, in a wild 
state, is found only in South America.” 
This is a great mistake, for we have often 
observed them in their wild state in the 
inlets or bays on Lake Ontario, and as far 
inland as Cayuga Lake, where they have 
been shot in great numbers and forwarded 
to the New York and Philadelphia markets. 
It is easily distinguished b} r a red membrane 
surrounding the eyes and covering the 
cheeks. The engraving of a trio herewith 
given, is taken from the advance sheets of 
“ The People’s Practical Poultry Book.” 
■ntomologrral. 
SNOUT-BEETLES 
Iiijuriou* to Fruits aud Vegetable*. 
BY CHAS. V. RILEY. 
[Read before the IU. State Horticultural Society.] 
[Continued from page 191.] 
The Apple Curculio. 
(Authonorivus quadriyibbus, Say.) 
It Transform* In the Fruit. 
The fruit or the wild crab containing this 
larva never falls, and the fruit of our cultivated 
apples seldom ; and In this respect the effect of 
its work differs remarkably from that of the 
Plum Curculio, or even of the Codling Moth. 
Why such is the caBe it would bo difficult to ex¬ 
plain I It is one of those incomprehensible facts 
which at every turn confront the student of 
Nature's works. We might, with equal reason, 
ask why it is that of the two stone fruits the 
plum and the cherry, the larger falls and per¬ 
ishes and the smaller hangs on and lives when 
infested with the Plum Curculio; nnd of the 
two pomaccous fruits, tbeappleond the haw, 
the larger likewise falls and perishes and the 
smaller hangs uii aud lives, when Infested with 
similar larvae? Most persons would naturally 
infer that the larger instead of (he smaller fruits 
would best resist the Injurious gnawings ol the 
worm within ; and though we limy explain away 
the paradox by supposing that the longer stem 
of the smaller fruits prevents Ihe injury from 
reaching its juncture with the branch, so readily 
as it does through the shorter stem of the huger 
fruits, or that the greater weight of Urn larger 
fruit causes it to fail so readily. Yet this is only 
assuming, aud I doubt whether the vegetable 
pathologist will ever be aide lo show ihe pe¬ 
culiarities of the fruit* which cause t he differ¬ 
ent effects. The larva of the Apple Curculio lias 
no legs, and is so bump-backed that it cannot 
Stretch out, and would cut a sorry figure In at¬ 
tempting to descend the tree. Therefore, ns the 
fruit containing It mostly bangs on the tree, the 
insect is effectually imprisoned. But Nature’s 
ways are always ways of wisdom, and her re¬ 
sources are inexhaustible t Consequently we 
Und that instead of having to go under ground 
to transform, as does tho Plum Curculio, the 
normal habit of our Apple Curculio is to trans¬ 
form within the fruit. The larva, utter becom¬ 
ing full fed, settles down in u neat cavity, and 
soon throws off its skin and assumes the pupa 
state, when it appears us at Fig. 8, a. After re¬ 
maining in this state from two to three weeks, it 
undergoes another molt, and the perfect beetle 
stale is assumed. We finis see that the Apple 
Curculio is cradled In the fruit in which it was 
born lill it Is u perfect beetle, fully fledged, and 
ready to carry out the different functions and 
objects of its life. In other words, it never 
leaves the fruit, after hatching, till it has be¬ 
come a perfect beetle. This fact 1 have fully 
tested by breeding a number myself, both from 
Infested crabs which 1 collected, and from cul¬ 
tivated apples, also infested, that were kindly 
forwarded to be me by Mr. J. B. Miller of 
Anna, Illinois. I learn also from Mr. GeOBOE 
Parmklek of Old Mission, Michigan, that lie has 
satisfied himself of the same iruit. in ilie natural 
history of this insect, and 1 fully convinced my¬ 
self that such was the normal habit, by repeat¬ 
edly removing the full grown larva from the 
fruit and placing it on the surface of the ground, 
when in every instance it would make no at¬ 
tempt to bury itself, but would always trans¬ 
form on the surface. 
Tiie Amount of lianinge it doe*. 
The observations that l huve been able to 
make on tins insect's work io our cultivated or¬ 
chards, are limited, but 1 think that they attack 
with equal relish both summer and winter ap¬ 
ples. Whenever u beetle Ims perfected in the 
fruit, it cuts quite a largo bole for its escape, 
and these boles are sufficiently characteristic to 
enable one who has paid attention to the mutter 
to tell with tolerable certainty whether an apple 
has been Infested with Apple-worn, PhmiCur- 
oulio or Apple Curculio—even after tho depreda¬ 
tor has left. 
In the southern portion of Illinois and in some 
parts of Missouri, this insect is very abundant 
and does much damage to the apple crop. It 
occurs In greater or less numbers in most States 
of the Union, but in other localities, ugain, its 
work is scarcely ever seen, and l am satisfied 
that the damage it does has been much over- 
! rated, while frightful pictures of the depreda¬ 
tions it Is iu future to commit have been pre- 
semed to you without sufiieieni cause. Wo can 
only judge of ihe future by the pust, and though 
we may expeot this insect to Increase somewhat 
with the increase ot our orchards, It i- folly to 
suppose that it can go on increasing in geomet¬ 
rical ratio; and the pretty mathematical cal¬ 
culations which are Intended to alarm the culti¬ 
vator at the gloomy prospects of the future, are 
never made by tlmse who understand the com¬ 
plicated net-work in which every animal organ¬ 
ism is entangled, or who rightly understand the 
numerous influences at work to keep each 
species within duo bound*. Such figures look 
well on paper, but, like air custles, there is noth¬ 
ing real about them. 
Our apples suffer much more in many locali¬ 
ties, from the gougings ol the perfect beetle and 
the burrowing? of the larva of the Plum Cur- 
cullo, than they do from the work of this Apple 
Curculio; and this was so much the case iu my 
own locality tiie past, summer, that I found a 
dozen larvae of tho former In apples, where I 
found one of Ihe latter. 
[At the meeting of the Society, Mr. E. Daggy 
Of Tuscola, III,, hud on exhibition 6omo pears 
that were very much deformed and gnarled. 
After the reading of llils paper he informed me 
that this injury bad been caused by the Apple 
Curculio, which he recognized from rny figure 
and from the specimens In the lecturing box. 
Upon examining the pears I found a little dark 
circular spot which indicated distinctly where 
the snout oT the beetle liud been inserted. This 
spot was the center of a hard and irregular, but 
generally rounded knot or swelling which was 
sunk in a depression of tiie softer parts of the 
pear, thus indicating that the growth, by some 
property of the puncture, was checked and 
hardened, while the other parts went on grow¬ 
ing and swelling. Some of the fruit was so 
budly disfigured that it could no longer be re¬ 
cognized, and Mr. Daggy informed me that his 
Vicar of Winkfleld and Sugar Pear, were most 
affected in this way, and that hisDuchesse pears 
were unblemished.]—(To be continued. 
