horticultural QUiucrtisctncnts 
ment of lotting fruit treOfl alone (so far ns prim¬ 
ing is concerned,) when we plant another orcli- 
ard.—E ds. Rural.] 
Pride of Duclieas Potato.—Specimens of this 
potato were exhibited by Rufus Potter, Oswe¬ 
go Co., N. Y., to which lie gave great credit, as a 
productive variety. Mr. Fuller said he had 
grown it the past season and it produced well; 
but when cooked it proved of inferior quality- 
pasty aud insipid, llis famUy regarded it a 
second or third-rate potato. Other members 
who had grown it confirmed Mr. Fuller's 
opinion of its quality. 
Merino Rock wheat.—A shrewd correspondent 
of the Club commended a grain ho called by the 
above name to the nttentiou of farmers, because 
it can be sown early in spring, and the hot. and 
dry weather docs not alTeot it as it doesordinary 
buckwheat. Me thinks it will prove profitable to 
gowns a substitute for oats, sinoe it will yield 
double the number of bushels the hitler will 
produce. A Vice-President ol 1 the State Agri¬ 
cultural Societyeatd that he had known farmers 
in his neighborhood to sow Merino Buckwheat, 
fiber. As soon as it is shown that, it is profitable 
'to manufacture this machinery itcanbefurnish- 
ed in a very few weeks. The certainty of a sup¬ 
ply of effective machinery may be relied upon 
whenever there is a demand for it. Mr. Meeker 
says it is his opinion that many statements have 
been made concerning the present and prospec¬ 
tive demand for the fiber which are not true; 
but are made simply to sell the cuttings of it 
which Southern and New York speculators are 
producing. 
Crops nt Chnppnqtra,— Mr* Meeker had ex¬ 
plored Horace Greeley's farm, examined its 
products, peered into the corn crib, scanned with 
a critical eye his herd, wandered among its 
groves, listened to the music of its waterfalls, 
stood in lee of the evergreen belts, looked at the 
fnvm implements and machinery, estimated the 
orchard products and assents (hat the farm has 
been brought Into good order “and that under 
the present system of culture it oupftf to lie made 
to pay,” all of which is of great Importance to 
the country since It shows what "The coming 
farmer” is doing! 
isntsstons 
AMERICAN INST. FARMERS’ CLUB 
and set the pan Into a pot or boiler of water, such as 
stands on every kitchen stove. Hiking euro that the 
water is not hot enornih to scald the milk, and let It 
be in until the milk begins to torinJde. If the milk Is 
scalded It will not produce cream. This Is but very 
little work, except when you huvu a large dairy. The 
cream Oi'inlJ he skimmed with as little milk as pos¬ 
sible. Save a teaeiiprul of sour cream from the last 
churning to mix with that newly skimmed. This is 
done f ir the purpose of souring the cream as soon as 
poi-Ublu, wnteii wo consider very Important. Whilst 
wo have folio we 1 the above directions we have never 
had Oilier mltter. We behove that souring it soon 
prevents the cream or butter becoming bitter, and 
helps to render the churning easier. In souring the 
cream, the thing can lie overdone, and Judgment 
mu-=t he used not. to let 1* get too sour. When It gels 
too jour it loses its smoothness, and has a curd-ilk© 
look. The cre.uvi kettle should ho kopt all the time 
in a room whore the lire scarcely ever goes out, and 
at a considerable distance from the stove, where the 
temperature wookl he from sixty to sixty-five de- 
gror-i. It Is designed that when the first Cream is 
skiin nod into the kettle, that the cream shull bo 
soured, and got up t" the. temperature of about, sixty 
degreed as s ion os possible, aud kept up to that tem¬ 
per iture. Do not keep the cream at a low tempera¬ 
ture, mill then, when churning day comes, rry to 
suddenly bring It up to a suitable temperature for 
churning. 
N • tit -r eroam nor milk should ever be kept in a 
Clos'3 place. Cream should bestirred several times a 
day r.n prevent, the top of it having it cheesy taste. 
Sk'm it. hi.!, onen a day. Don't add iinv cream to 
the kittle the day H 13 churned, because it will lie 
likely bo lower the temperature too much. Have a 
stirrer mule out if some hard and tasteless wood 
(hickory Is excelloat), and keep It all the time In the 
cream. In winter, when from lack of green, succu¬ 
lent fu id, the Imtter loses .some of Its color, tin; addi¬ 
tion of c trrots tinurovos tho color und taste. Grate 
the carrot* tho evening before churning day, pour 
boiling water over the miss, and let it stand till 
m iriiing, when It is to bs strained into the cream. 
Five diys between the churning la a good time, 
rather 11 be preferred to a week. The elmrn shun Id 
be scalde I out, leaving the hot water In about one 
minute, hot not *1 long ns to warm the churn too 
muoh. It the temperature of the cream Is Just right 
(6J or ill d.igroet 1 11 very cold weather), the churn 
should neither heat nor cool the cream. The milk- 
room must bo well ventilated, and never allowed to 
come down to tli•• freestng-polnt—ours being otic ad¬ 
joining the dining-room, where a lire la always kept. 
The milk never free/, ■*, and probably never gets 
above M degrees. No arMolo Mint throws off much 
Marblehead Mammoth 
Cabbage. 
Finney’s New Early Watermelon 
Our Descrip live List, with handsome illustrations of the NEW VEGETABLES 
which we shall offer next spring, will be issued in January, and will he mailed free 
to all applicants. 
It. IK. ALLEN A («., 
189 & 191 Water St. P. O. Box 376, New York. 
nips, cabbages, riilu-bagas, Ac., to your milch cows. 
At this time if tho year, fool all suali vegetables 
durtug tho time of the evening milking. It takes 
ninn or tnn hour* for tho smell uf such thing* to pass 
away from the cow.i. Great care should be taken 
that the cow* oat It up clean, and leave none to eat 
duvln ,• the n gill. You can hardly bo too particular 
in feeling slrotig-s ualllug food. Observe tho rule, 
viz.: tli it noil!! bo oaten within ton hour* previous 
to milking. Our last seven Churnings, except the 
fifth, which was guess-work, occupied the following 
tone sy in watch -First week butter came in seven 
minutes; sue ind week butter cauie In six and it half 
mlnutns, third week butter came In six and u half 
minute*; fourth week, butter cume In live minutes; 
fifth week, but tor ca ne in five minutes; sixth week, 
butter eaite in etant and a half minutes; seventh 
week, butter c tm# in six and a half minutes. Total 
tim 3. forty-live minutes; average, six and 11 half 
minutes; and In from one and a half to two minutes 
the butter was fully gathered, and each time was 
good solid butter. 1 noticed the temperature of 
cre ttu only at tho sixth and seventh churning*. At 
the Sixth theteoip nuuronf cream, fifty-six degrees, 
(a little too low;) of milk-hou*o, thirty-eight degrees; 
and room wh sre ere un wa* kept., from sixty degrees 
to sixty-four degree^. At the seventh trial the cream 
wa* at ofty-nino degrees. The kind of churn used 
wa* tho old-fashioned barrel uliurn. Don't need any 
patent one*. 
How the Big Crop of Norway Oat# was Grown. 
—One of tho illustrious Smith family tolls tho 
Club how ho succeeded In growing one hundred 
and twenty-six bushels of Norway oats on ono 
hundred square rods of land from only seven 
pounds of seed: 
I flr*r secured the above space, which wa* freest 
from weeds. It was broken greensward the spring 
previous, a good dressing of new stable manure 
being pluwe (in and a good crop of " common ’’ oats 
taken from it that season; plowed n* soon a* oats 
wen; h irv • a 1 1, with no additional manuring; 
plow*! again the apriag following, and then eight 
loads of tfoBol l manure was spread evenly over It. 
Then 1 kept a s n irt man with a smart pair of horses 
hurrnivio : o-irlv all of one day, thoroughly mixing 
the tin ; 111 1 ire with the mellow, and even pulverized 
soil. Hiving but u small quantity of the seed, and 
as 1 had prevl only experimented with It and knew 
its disposition fcn send up numerous stalk* from a 
single seed, I h i l it drilled, the drills being Jnst one 
foei apart, and six Inches In tho drill, using as near 
one oat hi & place a* wo could, covering them about 
two JiiLdies deep. After going over the piece wo 
found we h cl used less than one pock of seed. Just 
seven pound* by weight. Nothing morn wus done to 
this Held of Norway# until the time of harvesting. 
The grain wa* then secured, and thrashed, yielding 
4,0pound* of splendid oats. 
Mr. Lyman believed tho extraordinary yields 
of them oat.* reported la due, in most cases, more 
to tho extra ordinary pains taken In tho prepa¬ 
ration of l ho soil, than to the superior quality of 
tho variety. This man's letter illustrates tho im¬ 
portance and advantages of thorough prepara¬ 
tion. Mr. Crane sowed a bushel of Norways on 
three-foilrihJ of an acre and hurvested forty 
bushels of oats by weight. Tho ground was 
given no extra preparation. The quantity of 
Brunswick oats was sowed on ground similarly 
prepared, and the product was much less. Ho 
believes in the Inherent value of different rari¬ 
ties of oats. Does not know why new and 
valuable varieties of oats may not be produced 
as well as now and valuable vegetables and 
fruits. He thinks there i3 no doubt as to the 
value of the Norway if pure and true seed is ob¬ 
tained. A Minnesota correspondent sends a 
sample of seed and asks if it is true Norway. 
Mr. Crane doubts if it is—thinks the sample too 
dark in color. Mr. Williams pronounced them 
pure Norway. H. L. Wester bury, Sextonville, 
Wis.. asks if the Club would recommend a young 
tanner or limited means to purchase ten bushels 
of Norway* at $7.5') per bushel, to make a crop in 
1870. Mr. Williams (who has grown Norways) 
says “No, unless he can sell them among his 
neighbors. A bushel or so for one’s own use may 
be well enough; but the price next year will 
probably be greatly reduced.” 
Ramie Culture.- Mr. Gregory denounced the 
action of the Commissioner of Agriculture, who 
he asserts is discouraging iho culture of this 
plant in the interest of cotton manufacturers, 
because the Commissioner Intimates that until 
machinery with which to prepare tho fiber is 
invented the c-xtomled culture of this plant is not 
to be recommended. Mr. Gregory asks, with 
no belter feeling, if the growing of wheat ought 
to be discouraged in a couutry whore there are 
no gristmills? Mr. Whitney stated that ho 
knows there are processes already devised and 
machinery Invented for manipulating ramie 
FLORAL GUIDE FOR 1870. 
ttie I'Ttorr Edition of One Hundred and 
Twenty thousand copio* or 
VICK’S ILLUSTRATED CATALOGUE OF 
SEEDS AND FLORAL GUIDE, 
Is published and ready to send out. It Is elegantly 
printed on line tinted paper, with about.200 fine wood 
Engraving* of Flowers and Vegetables, und n beau- 
tiful uoj.oKisn Plate— consisting of seven varieties 
of Phlox Drunnnondit, making a Line 
BOUQUET OP PHX-OXES. 
It I* the most beautiful, us well its tho most in¬ 
structive Ft urn I Guido published, giving plain and 
thorough direction* fur tho 
CULTURE 0E FLOWERS AND VEGETABLES, 
Tho Floral Guido Is published for thu benefit of 
my customers, to whom it Is sent, free without appli¬ 
cation, blit will be forwarded to all who apply by 
mall, for Ten Cents, which I* not half tho cost. 
Address JAM EH VICK, 
llocheator, N. Y. 
IOLOB1SB PLATES OF 
Drawn und Colored from Nature in tlio very best 
style, for Nursery men. 'free Dealers und Amateurs. 
Also, Fruit, and Flower Pieces, Groups, different 
sizes and stylos, for parlor and office ornaments. 
A largo collection of Plates now on bund, aud 
additions constantly made. 
Furnished separate or neatly bound, as desired. 
These Plates are Equal to Any Matle iu 
this Country. 
Four Samples by mall for *1. Send for List. Ad¬ 
dress I-’. K. PHOENIX, Bloomington, III. 
'THacks. ^ ' — 
BOCCONIA CORDATA 
Club-Root In Cabbage.—G. Purrs, Honeoye, 
N. Y., attributes tho disease to “ a small white 
maggot that eats off tho rootlets of the plant, 
thus preventing nourishment.” He destroyed 
tl)o maggot, by removing the surface earth and 
sprinkling cm a little dry copperas and replacing 
the loose soil. The plant soon revived, tho heads 
developed as usual, and he has been troubled no 
more with club-rooted cabbage. Philemon 
Farrell, Greenfield, N. V., destroys the maggot 
by the use of strong pork or fish brine. When 
lie discovers the eabbugo affected lie makes r 
saucer-shaped hill about tho plant and turns 
from a gill to a half pint of ln-inc upon the roots, 
and rarely has to make a second application. 
Converting Dwarf* Into Standard*. J. A. New¬ 
ton, Brownville, Ind., asks if dwarf pear trees 
can be converted into standards by planting deep 
and billing about the stem. Mr. Fuller replied 
that any dwarf can be made a standard, al ter it 
gets into bearing, at will, by cutting notches in 
tho pear wood above the quince. These notches 
should bo out. at equal distances all about tho 
tree In order that tho pear stock may send out 
roots fn ail directions. After the notches are out 
haul tho earth about the tree, covering them. 
The Junction of the quince and pear should 
always be below tho surface of the ground; but 
if it is desirable to make standards of thorn at. 
onco tho junction should bo five or six inches 
below the surface-. 
Advantage* of .linking Standard* of Dwarf*.— 
31 r. Newton asks if by converting dwarfs into 
standards the early bearing and the long life 
and other advantages from standards can he 
secured. Mr. Fuller replied yes, if the trees 
are allowed to bear before attempting to con¬ 
vert them Into standards. Mr. Quinn said that 
the fruit of some varieties is of better size and 
quality where tho tree is started as u dwarf, and 
afterwards converted into a standard. Tills is 
the case, ho said, with the Duchosso d’ Angou- 
leme, In his orchards, this fruit grown on trees 
started as standards had never equaled those of 
the same variety on trees converted from dwarfs 
to standards. 
Distance Apart fee Planting Pear#. —Mr. New¬ 
ton asked how far apart pear trees should lie 
planted, nod if it is best to grow low tops. Mr. 
Quinn would plant standards twelve by sixteen 
feet apart in this cliirtnto. Close planting is 
preferable, and experience increases the num¬ 
ber of converts to t lie doctrine. He won Id keep 
beads of trees low and cut in pyramidal shape. 
[Iu Washington recently, on the grounds of the 
Department of Agriculture, we were shown pear 
trees, dwarf and standard, that had not boeu 
touched by a pruning knife since they were 
planted, nor had any pinching been done. The 
trees were shapely enough to suit any orchard- 
ist, were healthy and chock full of fruit spurs 
ami buds. Mr. Saunders told us that be was 
I entirely satisfied with the result, so far as pro- 
I duct was Concerned- We shall try the expen- 
but never know them to sow it a second time. 
[We venture to say that farmers hud better 
grow oats, and that this is an attempt to make a 
demand for Merino Buckwheat 6eed, which 
ought to fail. If any of our readers know to 
tho contrary wo shall be glad to be posted.— Eds. 
Rural.] 
Report on Poultry.—A Committee appointed 
tiy the Club to visit and report upon poultry 
upon exhibition at the State Poultry - 
Show reported that to obtain a con¬ 
densed and satisfactory account of the 
best breeds they addressed questions to 
several well-known poultiymen, and 
received answers, of which the follow¬ 
ing are the gist, and which they regard 
us entitled to muoh consideration; — 
Firfif— Wtmt breedi 
ril O 1’ II E SEED TRADE. 
A We .Khali be pleased to mail to DEALERS ONLY 
our NEW WHOLESALE PRICE-JLIST OF 
HEEDS FOR 1870. 
J. M. 'i’HOKBUUN & CO., 15 John St., New York. 
milOIMUru S’H NEW CATA LOGL'E FOR 
A 1870. our ANN! AL DKSUU1UTIV 1. PRICED 
CATALOGUE of Vegetable und Agricultural Seeds 
for 1870, is ready for mailing to applicants. 
J. M. THORBURN & CO., 15 John St., New York. 
Is arc at present most 
prized? A. Different breeders disagree, 
but it is at present thought that the ma¬ 
jority prefer the iloudiiiis, dark and light 
Brnhinns, and Leghorns. Second—Are 
pure breeds preferable? A. Tho pure 
breeds are better than ball'-breeds us 
layers, but not quite so hardy. Third — 
What fowls arc best layers? A. White 
Leghorns and Aylcsbu ry ducks. Fourth 
-Which grow fastest and make most 
dressed meat ? A, Crevo-Cceurs, light 
and dark Brahmas, or Aylesbury ducks. 
Fifth — For eggs and flesh both, which 
arc best? A. Hnuduns. Sixlh—For fla¬ 
vor and tenderness of flesh which breeds 
excel? A. iloudens, Dorking, or Qatnu 
and Itouen ducks. Seventh 
For moth- 
era which have you found best? A. 
Game and Dorking. Eighth—Is the gpl| 
Dorking hardy In this climate? A. No. 
Ninth—What feeding and range do you ~ 
recommend ? A, Ground feed in tho morning 
tnixod with warm water, whole grain at night, a 
little meat occasionally in winter with some 
broken oyster shell, all the range possible, and 
a good warm house are all that is necessary. 
Tenth—What is your opinion of poultry raising 
oq u large sea let? A. It can bo done with great 
profit if the grounds and houses are large 
enough. Every hundred fowls should have at 
least, tin acre. 
Chinese Quince.— A Flushing, Long Island, 
firm offered the Club cuttings of a Chinese 
quince, which was recommended as valuable. 
Mr. Fuller sail! the value of the offer might be 
estimated by the fact that not one in one thou¬ 
sand of tho cuttings would be likely to grow, 
and that the tree was worth nothing except for 
ornament. 
Quince for Dwarfing. —C. B. Marshall, Chel¬ 
sea, Mich., asks what kinder quince is used to 
dwarf pears. Mr, Quinn replied, Anglers. 
When to Prune Pencil Trem. James LEECH, 
Port Washington, O., asks when pcacli trees 
should be pruned and is answered, “ In spring.” 
BLISS’S SELECT GARDEN SEEDS 
T3. K. BLISS <fe SOIST, 
