r 
Of course the writer does not presume to 
instruct those members of the Society whose 
knowledge of pear growing far surpasses his 
own, but an experience of more than twenty 
years in this department of horticulture may 
enable him to throw out some suggestions of 
value to those younger members who are 
desirous of engaging in the cultivation of 
this delicious fruit, either for pleasure or 
profit. To the novice, then, he would say let 
your site for the orchard be elevated—any 
point along the dividing ridge between the 
two Mia mis is good enough—let the ground 
lie sufficiently rolling to secure perfect sur¬ 
face drainage, as that is an indispensable 
requisite to success. Another point of equal 
Here, then, the 'pear grower is furnished 
with a most valuable hint as to the nature of 
the food or fertilizer with which his trees 
should be furnished. Should his soil not con¬ 
tain these ingredients naturally in sufficient 
quantities, they must be furnished artificially 
else he can never expect them to form 
healthy wood, and produce large crops of 
fine fruit. 
The requisite quantity of potash can be 
cheaply and conveniently furnished in the 
form of wood ashes ; the phosphate of lime, 
&c., in the form of crushed or uncrushed 
bones. In the application of these and all 
other fertilizing materials, the golden rule, 
as to quantity, should be moderation; too 
their half-starved fowls all they will eat just 
before killing, and then send them to market 
with full crops, in order to get the price of 
pultry for com. Tn this they make a mis¬ 
take ; the crop being swollen to an imusual 
size, turns black after being packed a while, 
and not only shows clearly the dishonest in¬ 
tentions of the packer, but injures the sale 
of the fowls a great deal more than is gained 
in weight. Feed meal only for at least two 
days before killing. 
Remember, it is the appearance of goods 
that sells them. Nice, large, fat, plump, 
white turkeys, ducks, chickens or geese al¬ 
ways bring outside prices. 
When is the, best time to ship ? This ques¬ 
tion is often asked. We 
answer: any time after 
. /-g. cool weather commences. 
But if sent for the holi- 
days, have them here at 
least three days before 
Thanksgiving, Christmas 
or New Year's. 
THE EMPIRE CLOTHES WRINGER 
We always take pleasure in commending 
to the attention of our readers new ma¬ 
chines of undoubted merit; therefore we 
commend the Empire Clothes Wringer, 
which we illustrate on this page. Thorough 
tests have proved its superiority in compari¬ 
son with several of the most popular wring¬ 
ers heretofore in the market. With an equal 
amount of goods and pressure it turns with 
at least half the labor of other wringers and 
has much more* capacity 
than others of even larg¬ 
er size. The bearings of 
its rolls need no oilingj 
consequently the clothes 
cannot be soiled by com 
ing in Contact with grease ■ 
or oil, as is so common 
with other machines. It 
has a steel spring, which 
is much inoi'e elastic and 
durable than any wood ;|/|f I 
spring can be. The cog¬ 
wheels of the Empire Ef 
never separate, no matter Sg, , 
how far the rolls may be £ TOjgSpg 
parted, therefore the en- ^ Q “ 
tire strain of turning the 3 - 
rolls is thrown upon the « ' 7" 
cogs instead of on the ^ 
rubber, In all wringers jj ~ - - i :~- 
that have the crank at- afl- 
tached to the shaft of the <3 ^ 
lower roll, that roll ftl- 
ways has, and always 
will, turn on the shaft 
and give out before the Mi 
upper roll is hall’ worn. vj" W? 
In the Empire this diffi- it 
eulty is entirely obviated. ( !), ’ 'B Wj*« |h - 
Its crank is not attached 
t.o the shaft of either roll, '\^ 
and as both rolls are at 
all times driven exdu- f W P 
sivoly by the cog-wheels, 
one roll must last as long 
as the other, consequent¬ 
ly the purchaser is saved 
the expense of repairs. 
There arc several other points of excellence importance is underdrainage, as upon the 
and superiority embodied in this new ma- perfect attainment of these two ends will 
chine to which we would refer, but our space the freedom of your trees from blight largely 
forbids ; and should we write a page it could depend. These two points secured, and your 
not be so convincing to our readers as one trees three years from the bud, properly 
trial of the Empire. (We have placed it on planted* we would advise, a moderate degree 
our premium list.) This wringer is maun- of cultivation to be given them while young, 
factured by the Empire Wringer Co., at but whatever amount they do receive, be 
Auburn, N. Y., to whom we refer all inter- sure they get it early in the season, as wliat- 
ested, for imformation. ever tends to promote a late growth is an 
A GAME STANDARD 
, In the month of March 
last I published my stand¬ 
ard of the requisite quali¬ 
fications that make up a 
perfect Game-fowl, and 
restricted my scale of 
points to the number 50. 
The Convention that met 
in New York to revise 
the standard did not take 
up the flame • fowl for 
some reason, and 1 con¬ 
cluded to make up a 
standard of this variety 
of fowls, as well as to cor¬ 
rect many of the mistakes 
that were made in the 
other classes, I consider 
the scale I adopted of 
50 points, more simple 
and convenient than the 
present one, consisting of 
100 points. These num¬ 
bers are merely arbitrary 
signs; and the number 
50 will express as much 
as the number 100, and 
only half the number of 
figures are used. I found that the judges at 
Fail’s would pay no respect to the present 
scale on account of its complications and the 
time it consumed in st udying it out. The one 
I have adopted is so short, and simple that 
any one can carry it in his head without con¬ 
tinually referring to the book. The number 
5 expresses the highest number in my stand¬ 
ard. The figure 2 stands for Good; 0, Bet¬ 
ter; 5, Best, since perfection is rarely attain¬ 
able, and is only so by comparison, if we 
have a fowl that does not rank as high as 
youd, but approximates it, we can designate 
it by “ Highly Commended,” and one de¬ 
gree lower by “ Commended.” if the fowl 
does not commend itself to the judges at all, 
the exhibitor had better cut oil’ its head. I 
submit the following as a Game Standard : 
the cock. 
6 Head, Neck and Ilaelde. - Orange-red to the 
points, and entirely free from black stripes. 
5 Face, Comb, Wattle# and Deaf-ear — Bright 
red. 
5 Eye.— Vermillion. 
5 Beak*— Dark-green lsh horn-color. 
5 Back amt Wing-Bow. —Rich, clear bright 
crimson, gradually shading into orange on 
the rump-hackles, which should match the 
neck. 
5 Flight Coverts. —Clear rich bay. 
5 Wing-Bar. —Steel-blue, and Tail rich black, 
with slight purple-bronze shade 1 n second¬ 
ary sickles. 
6 liteasl nnd Thighs.- A bright blue-black, 
free from any mixture of color. 
5 Legs amt Feet. — Willow or olive-green. 
5 Style and Condition . fdispcof flic bird; car- 
— riugeof the head, wings and tall; brilliancy 
50 of plumage; health, size and weight, 
t nr, hen, 
5 Head ami Neck .—Gold r and black, princi¬ 
pally gold, each feather having a golden 
shaft and margin, with narrow, black 
stripes between. In other words, the hackle 
Is striped black down the center, the shaft 
being the same in color as the margin ; the 
gold and black should not run into each 
other. 
5 Comb, Wattles, Fai r and Ear-lobes. Bright 
red. 
15 Eye, Beal:, Legs and Feet,.—'Vo match the 
cock. 
5 Back and Wings. - A light drab-brown, 
very finely marked with a small, wavy, ir¬ 
regular marking like that of the back of a 
partridge. Brown, yellowish, or penciled 
or rusty wings are objectionable, 
5 Breast - Rich salmon color, the center of 
each feather being one shade lighter. 
5 Belly. —Ashy* gray, tinged with salmon. 
5 Tail. Black. 
5 Body-color. — Partridge, or as near to the 
color of that bird as possible, running i p 
the outside or top feathers of the tail. 
5 Style.— Shape of the bird, general eurriage, 
brilliancy and accuracy of plumage. 
5 Condition.— Health, size and weight. 
50 Isaac Van Winkle. 
Greenville, N. J. 
here and there, and to encourage the growth 
of others, for the purpose of regulating the 
symmetry of the head. 
But after the trees shall have attained age 
and size, and a succession of heavy crops 
shall have been removed, they will begin to 
approximate somewhat the condition of an 
animal which has been tethered to a single 
spot, which, having consumed all the forage 
within its reach, would perish for want of 
food, were it not provided by artificial means. 
It is precisely thus with a fruit tree : it is 
tethered to single spot, aud, after a lapse 
of a series of years, it will have consumed, or 
transformed into wood, bark and fruit, most 
of the inorganic elements with which the soil 
within the reaCh of its roots was originally 
supplied, and like the animal confined to a 
single spot, must suffer for the want of the 
proper aliment, unless artificially supplied, 
lor the fruit grovvur has no more right to 
expect his trees to furnish him, year after 
year, with great loads of fine fruit, without 
properly feeding them, than the stock raiser 
has to expect that his animals will thrive 
and grow fat, without giving them similar 
treatment. V 
‘•But, what shall we feed our trees J” in¬ 
quires the anxious and puzzled young pomol- 
ogist. An important query, truly, for 
many a valuable fruit tree has been killed 
by too much of a good thing. It is here that 
sound judgment is required. Agricultural 
chemtstry, however, comes to our assistance 
in answering the question ; in other words, 
“book farming'’ kindly steps forward and 
aids the practical cultivator in his dilemma, 
for chemical analysis discloses the fact that in 
every one hundred parts of the ash of the 
pear wood, twelve are lime, twenty-seven 
are phosphate of lime, and twenty-two are 
potash ; and in the bark, thirty are lime. 
PEAR CULTURE 
The following essay on this subject was 
read at the October meeting of the Mont¬ 
gomery Co. 0., Horticultural Society by Mr. 
Ramsey who said:—Were it not for the prev¬ 
alence of that terrible scourge of the pear 
orchard, known as “pear tree blight,” the 
production of this superb fruit in its highest 
excellence would be a very simple and easy 
work. It would involve the exercise of only 
about the same amount and kind of skill as 
that required to grow a mammoth pumpkin, 
or produce a large crop of corn or potatoes, 
indeed, the whole process would resolve 
itself into a question more of industry than 
of skill or sound judgment, for whoever 
would be most prodigal in the expenditure of 
labor in the way of high culture, "would be 
very apt to carry off the honors, both as to 
quality and quantity. 
The grower of pears, however, who would 
dare to transfer to his orchard that method 
of culture best adapted to produce a large 
crop of corn, would very soon, wc think, pay 
dearly for his temerity. Blight, in its most 
aggravated form, would as surely attack his 
trees kb any other effect in nature follows its 
cause, and he would be grieved to witness his 
Bartletts, Heekels, and other favorite varie¬ 
ties, one after another, falling victims to this 
fell destroyer. 
How to grow this fine fruit in its highest 
perfection, therefore, without endangering 
the precious lives of ;our trees, upon which, 
perhaps, we have spent a dozen or more 
years of the most ussiduous aud tender care, 
becomes a question of the greatest interest 
and practical importance, aud will require, 
on the part of the culturist, the exercise of i 
some judgment. 
HOW TO PREPARE POULTRY FOR THE 
NEW YORK MARKET. 
Rhodes & Servkk of New York City issue 
the following Circular Secure plump, well- 
fatted birds. Bleed them in the throat. 
Scald enough to make the feathers come off 
easy ; pick bot.1i feathers and pin-feathers all 
off nicely, taking great care not to bruise or 
break the skin in any way. If one or two 
in the lot should accidentally get bruised, or 
have the skin broken, sell or use at home, as 
they would hurt the sale of the whole lot. 
Leave all the entrails in, and heads and feet 
on. After they are dressed, haug them in a 
cool place, where they will dry off and get 
stiff before packing. Pack in boxes or bar¬ 
rels in nice, clean rye straw ; if this cannot 
be obtained, dry oat straw may be used. Be 
sure and pack solid so they will not bruise in 
transit. Pack u-ith breasts down. Poultry 
prepared in this way finds a ready market, 
while poor, half-dressed, sweaty (caused by 
packing while warm) and bruised lots will 
not sell well at any time. 
Many farmers make a practice of feeding 
y 
§1 
p p 
