<} 
f 
to brag of wonderful success, than to confess 
failure and disoppointment,.both are perhaps 
necessary to enable us to arrive at truthful 
estimates of the value of new varieties. 
1 endeavored to give these potatoes a fair 
trial, with at least ordinarily good soil and 
culture ; better, 1 think,' than the average 
culture they will receive when thoroughly dis¬ 
seminated and reduced to the level of com¬ 
mon kinds, I planted them in a piece of 
ground selected for my seedlings of the past 
year, and put these two varieties in parallel 
rows with seedling plants of the same sea¬ 
son. Some of these seedlings produced as 
many as fifteen fair-sized potatoes to a hill— 
all under ground, however —the highest 
weight from a single seed being 2 lbs. 10 oz., 
and this was a little more than three times 
the average yield of the new varieties grown 
by their side. I think this pretty well for a 
seedling potato in its first year of growth. 
This is really the first result T have produced 
worth mentioning, since 1800, although I 
have grown a crop of seedlings every year. 
Campbell’s Late Rose is now sufficiently 
disseminated among the people to take care 
of itself. 1 have little more than a paternal 
interest iu its future, as hundreds have grown 
more than I the past season. Reports of its 
success are generally favorable ; and with 
me it remains the most productive potato I 
have ever grown ; when perfectly matured, 
its quality is excellent. Its fault seems to 
be, that it is too late a Hone for some locali¬ 
ties ; and in such, where it does not perfect¬ 
ly ripen, its quality cannot bo the best. I 
thank you for the perfect fairness with 
which you have treated it in your columns. 
Delaware, Ohio. Guo. W. Campbell. 
men of which I am Indebted to a generous 
neighbor. Please speak out concerning its 
merits. &c. J. J. Toon. 
Secretary Georgia State Hurt. Society. 
Atlanta, Ga., Jan., ”<4. 
We do not think the pear a new variety ; 
but the ripened specimen was too much de¬ 
cayed when it reached us to enable us to 
identify it ; and the other was too insipid. 
We advise that you send a perfect specimen 
(if you have one) to your neighbor, P. J. 
Berckmans, Augusta, Ga., who will doubt¬ 
less speedily identify it. 
JUNGLE FOWL AGAIN 
THE NEW POTATOES IN OHIO 
Your description of the Ceylon Jungle 
Fowl, in a recent issue of the Rural New- 
Yorker, interested me very much, and it 
occurred to me that with the great diversity 
of climate and contour of surface of country 
we have here, there might be hope of acclim¬ 
atizing and domesticating importations of 
such birds here—far greater chances of suc¬ 
cess than in England, where so much atten¬ 
tion is wisely paid to such matters. 
It is probably too much to hope that our 
Government will lake any interest in such 
matters, even if it seemed desirable it should. 
We must look to acclimatization societies 
and to private enterprise for such improve¬ 
ments as we have always had to do in the 
case of the introduction of animals—except 
perhaps the Cashmere goat (which was once 
introduced (if I am not mistaken) by the aid 
of Government. 
I write this, however, more for the pur¬ 
pose of calling attention to the field for en¬ 
terprise open to Americans or to a society of 
them, who may profit thereby. I should 
like to see the subject further discussed, and 
to know if any one has made such an impor¬ 
tation into this country. An Amateur. 
Editors Rural New-Yorker : —I have 
read with some interest the various reports 
you have published of the yield and charac¬ 
ter of the Early Vermont and Compton’s 
Surprise potatoes ; and, being one of the in¬ 
vestors in these varieties, will give the 
results of my venture. They were cut to 
single eyes and planted about the middle of 
May, in a modinm light clay loam, the ground 
sloping gently to the south and east, and 
which had received a top-dressing the previ¬ 
ous season of two inches of a compost of well 
rotted stable manure and turf. They grew 
well, and were frequently hand-hoed, und 
kept free from weeds, and from injury by 
the Colorado beetle. The tops were per¬ 
fectly healthy throughout the season ; the 
Early Vermont turning yellow and appearing 
matured the last of August. Compton’s 
Surprise did not appear to be ripened until 
the 20th Of September, -when they were both 
dug. 
The Early Vermont, from three tubers 
weighing one pound, made 28 hills, and were 
planted in rows throe feet apart, and 18 
inches apart in the rows. The entire yield 
was just 20 pounds, of which 2 lbs. 11 oz. 
were too small for use. The largest yield to 
a lull, was 17 oz.; and the largest single po¬ 
tato weighed J1 oz. The number of potatoes 
in a hill from two to four. In appearance, 
this potato is smooth and handsome ; more 
so than i he Early Rose. It cooks moderately 
dry, is white, fine-grained and of good flavor 
—fully equal to, and much like the Early 
Rose in qualify. I did not test it as to earli- 
neas—leaving it till fully ripe, as stated. If 
it is really as early as claimed, 1 think it will 
be a vnluablo and popular variety if found 
sufficiently productive. 
One pound of Compton’s Surprise made 88 
hills, and -were planted in the same ground, 
and at the same distances as the Early Ver¬ 
mont. This being represented as a heo- 
stnry potato, (no pun intended,) I expected 
great things from it. A variety that would 
grow one crop under ground, and another 
lying around loose above ground under the 
branches, must be something worth while ; 
and I felt that I was fortunate in securing 
such a treasure, even at $3 a pound. How 
could I doubt t Hadn’t 1 seen the picture, 
with eighteen large potatoes tying on the 
ground under one little vine ? Were not the 
gentlemen who introduced it of the most 
marvellous veracity < And hadn’t it also the 
endorsement of the great Hexamkr of the 
Tribune; and didn’t he know all that could 
be known about potatoes and everything 
else ? Do you think, when the t ime came 
for digging those potatoes, I allowed any¬ 
body to do it but myself t No sir ! With 
“great expectations” and just a thought of 
that f 190 premium, I laid off my coat, and 
went in. But, alas for human expectations ! 
The most diligent search could not discover 
those eighteen large potatoes under each 
vine. Every hill was carefully examined, 
but not a potato was visible. The upper 
story or “surface crop” was a delusion! 
(The pun is intended, this time.) With ardor 
somewhat dampened, 1 proceeded to the 
underground investigation, with the follow¬ 
ing results ; mid you may be sure there was 
another “surprise” in that neighborhood 
about that time, besides Mr. Compton’s. 
ThoBe 38 hills yielded just 26 pounds and one 
ounce, all told; of which four pounds and 
three ounces were small ones. The largest 
tuber in the lot weighed 10 oz., and the num¬ 
ber of potatoes to the hill were from two to 
four, in appearance, this variety is any¬ 
thing but handsome ; being of rather irregu¬ 
lar form, and of a particularly unpleasant, 
dingy, brownish purple color. It is, how¬ 
ever, in cooking, fine-grained, white, and 
medium dry, but with an earthy flavor. Not 
as good to my taste as the Early Vermont. 
It reminds me of a potato which I grew sev¬ 
eral years since, called the Blue Mexican ; 
having the same unpleasant color and earthy 
flavor. It will take more good qualities than 
Compton’s Surprise has developed here to 
make it a popular market variety, and to 
overcome the disadvantages of its unat¬ 
tractive appearance, 
I havo rend the wonderful reports of the 
extraordinary yield of the above potatoes 
grown under the stimulus of that $100 offer 
for the largest crop ; and though I regard 
them as interesting, in so far as they show 
what run be done by extraordinary cure and 
culture, they are of little or no value in 
determining their value and productiveness 
for general use, and with the culture ordina¬ 
rily given. And though it is much pleasanter 
REPORT ON FOREIGN FRUITS, 
Geo. Ellwanger, Chairman of the Com¬ 
mittee on Foreign Fruits, at the recent meet¬ 
ing of the Western N. Y. Hort. Soe., made 
the following report ; 
In submitting t he report on Foreign Fruits 
the Committee would respectfully say that 
but few new valuable varieties have been 
fruited the past year. The following have 
proved of more than ordinary merit, and 
were reported at the last session of the Amer¬ 
ican Pomological Society : 
Pears.— Beurre Samoyeau—Medium size ; 
skin yellow, with a red cheek ; flesh buttery 
and juicy; last of September and firgt of 
October. 
Madame do Desportes—Medium size ; skin 
yellow, with reddish dots ; flesh melting and 
juicy ; September und October, 
Abbe do Beaumont—Medium size ; skin 
greenish yellow, marbled with russet; flesh 
melting, juicy and very good ; August and 
September. 
Eugene Appert—Medium size ; roundish ; 
skin rough ; brownish yellow ; liesl: melting ; 
sweet ; perfumed ; delicious. 
Rolmaston Duchess—Medium size ; pyri¬ 
form ; skin dull, yellowish green ; flesh fine ; 
very juicy ; melting ; vinous ; very good ; 
October. 
Apricots, —Early Moorpark—Medium size; 
very early and excellent; July. 
Alberge de Montgamet—Medium size ; ear¬ 
ly; wit h handsome, mottled red cheek ; juicy 
and very good ; tree very hardy ; July. 
River's Peaches. —Early Victoria—Size of 
Early York ; fine flavor ; 1st September. 
. Princess of Wulcs—Very large and beauti¬ 
ful ; its color cream, with rosy cheek ; melt¬ 
ing, rich und excellent; 1st September. 
Early Silver—Large, melting and rich ; 
juicy and of first quality ; early in August. 
Phans. — Heine Claude Range — Small, 
round purple; size of green gage ; flesh green; 
.juicy, with the rich, green gage flavor ; Sep¬ 
tember. 
lodoigno Green Gage—Size and form of 
good green gage, beautifully marked with 
purple ; fine quality ; September. 
ADDLED EGGS 
A clear egg—/, e. one that has never been 
impregnated—suffers no change from incu¬ 
bation. After some days the germ becomes 
developed in a fertile egg. At the end of five 
days the first appearance of life is visible if 
the egg is exposed to a strong light. Devel¬ 
opment takes places every day, and there is 
soon vitality enough in the egg to be sus¬ 
ceptible of change from exposure, and conse¬ 
quent, loss of necessary heat. It is a sort of 
death, and the warmth that would have 
nourished the chick causes the embryo to 
decay. Conniption and gas follow, and the 
egg as a natural consequence explodes. There 
is no method of ascertaining the condition 
of the tfggs till the chicks are sufficiently 
developed to feci the influence of any change. 
If they are then put in warm water, those 
that contain live chickens dance a merry jig 
on the surface, while the bad ones make no 
sign. No egg explodes that has not had the 
germ developed, mid fruitful fresh eggs are 
not, injured by traveling. The. weather this 
year has upset the philosophy of many a 
practiced hand. Morning frosts have chilled 
the eggs that were most exposed, and these 
have burst. This may have happened three 
times in your nest. Straw is better than 
hay for a nest It does not favor vermin so 
much; it docs not, in the event of accident 
and adhesion, require so much trouble to 
remove. Whenever an egg breaks and makes 
the others sticky, all the whole ones should 
be removed, washed in warm water and 
thoroughly dried before the hen returns.— 
London Field. 
ROTATION OF FIELD CROPS IN OHIO 
I WOULD like to give to the readers of the 
Rural New-Yorker my system of rotation 
of field crops, which works satisfactory for 
this part of Ohio. I have my farm divided 
into seven fields; one of them I keep in 
mixed grass for permanent, juisture ; the re¬ 
maining six are farmed in clover, corn, oats 
and wheat. Every spring 1 break a clover 
field aud seed a new one. I raise two crops 
of corn in succession, then turn tin*, corn 
stubble under for oats ; then two crops of 
wheat, then clover again. I cut onu crop of 
hay, and the aftermath is left- on tlio land. 
All the manure that is mnde during the 
winter is hauled from the stables fresh and 
thrown in heaps on this elover field, and is 
Spread in the spring just before plowing; 
and all the miinuro made through the sum¬ 
mer is piled up in the barn-yard, and spread 
on the wheat in the fall, before seeding, as a 
top-dressing. My crops flourish under this 
kind of treatment. h, «, 
Northampton, O. 
TO MAKE A TOBACCO SEED-BED, 
PEARS IN EASTERN OHIO 
An Ohio correspondent of the Cincinnati 
Gazette gives the following directions :—Se¬ 
lect a piece of rich ground that will be shaded 
partoi the day ; rake the trash all off ; get 
dry wood or brush enough to cover over the 
space you wish to sow ; burn it well, until it 
ia all consumed. Then dig it up with a mat¬ 
tock ; pulverize the clods very fine with t he 
back of a hoe ; rake it smooth, Jike an onion 
bed ; sow the send, raking lightly again, and 
tramp it until the ground is solid. 
An old clover or timothy sod, broken up In 
the winter so the sod will have time to rot 
well before etining or plowing it the second 
time, wfli produce more pounds to the acre 
than any other. New ground will produce 
a finer article, but not so many pounds. 
From 1,000 to 1,500 pounds of tobacco can be 
raised to the acre ; 1,000 pounds to the acre 
iR considered an average crop in Mason Co., 
£y- 
A Belmont Co., O., pear-grower says : 
“The following varieties have proved entire¬ 
ly healthy with me, iiud given good crops of 
fruit:—Scckel, Jargonell, Doyenne d'Ete, 
Louisa Bonne* do Jersey, Dnehesse d’Angou- 
leme, Beurre de Anjou and Belle Lucrative. 
The Doyenne d’Ete is a gem of a pear. Al¬ 
though the fruit is small, it makes up in num¬ 
ber and quality. The Seckel is also a great 
bearer ; all that, can be said against it is that 
it is too smull, aud that it is very much prey¬ 
ed upon by t he cnrculio. I have examined 
a large number of descriptive catalogues, but 
do not find the variety that ia extensively 
cultivated in this county under the name of 
Jargonelle. It is a splendid fruit. Tt ripens 
about the 1st of September, and is about as 
good as the Scckel and as large as the Bart¬ 
lett. The tree frequently sheds its leaves 
when the fruit ripens. If wet and warm 
weather follows they will send out a new 
sot of leaves and ripen a new growth of wood. 
Two of the first trees I purchased were of 
this variety, and up to this time they have 
never been affected with blight. The follow¬ 
ing varieties have given good satisfaction, 
both as to quantity and quality of fruit, but 
they are all subject to blight:—Bartlett, Ju¬ 
lienne, Beurre Bose, Belle (or Windsor) and 
Buffum. i know of no pear that ripens in 
October which excels the Beurre Bose, but 
it is badly affected with the blight. The Buf¬ 
fum has blighted but little. It ripens in this 
latitude about the 15th of September.” 
POULTRY NOTES 
Reply to B. F. N.’s Inquiry, Rural, Jan. 
17.—I think I can tell B. F. N., Sout h Corinth, 
Maine, what ails his hens. In the first place 
they have been fed on too much corn, and 
too little water. A few* years ago 1 had hens 
the same way ; und quite a number died 
before 1 discovered what ailed them. I 
opened one of their craws and found it com¬ 
pletely filled with corn, which was so hard 
that it could not digest. To cure them, 
change their food ; manage to give them a 
warm breakfast every morning composed of 
one-third wlieat bran and two-thirds com 
and oat meal, mixed with milk or water; 
and about once a week add a small quantity 
of cayenne pepper. Give plenty of fresh 
water twice a day as water is the main thing 
to effect, a cure. If he does this he will see a 
speedy improvement in his hens,—H. C. T., 
Black River, Jeffers&n Co., N. Y. 
^Canker in Pigeons. —Mr. Thomas Stiller, of 
Melbourne, Australia, in a note to the London 
Field says : — “ I have hud Dutch Pigeons 
that had canker and could not cure them, 
and was advised to put iron iu the drinking 
water, and 1 put some in their fountains, 
and found that canker disappeared. I have 
had the same breed of birds for over eight 
years without the disease appearing again ” 
The Brown Leghorns, Mr. Lewis Wright 
says, “ For eggs, with a good run,” he “ real¬ 
ty would put as high as any breed” he knows 
of. The Brown Leghorn, it should be re¬ 
membered, is regarded a‘s a non-sitting fowl. 
Ground Oats are excellent as food for 
fowls, according to the testimony of such as 
have used them. 
FIELD NOTES, 
The One Ilundred and Sixty-Nine Bushels 
of Com per Acre*— Willg. J. Crothers and 
others who surveyed the land and measured 
the corn of J. M. "Dickey, five miles north of 
Alexander. Pa., and report one hundred and 
sixty-nine bushels of shelled corn to the acre 
and 2,535,% bushels shelled corn on the 15 
acres, be kind enough to inform us what 
kind of corn grew on that field, and'ulso the 
kind of soil on which it grew f Was it a soft 
alluvial soil on low ground, or a heavy min¬ 
eral soil. Eighteen years manuring with 
sheep and from two to three inches plowing, 
would afford the strongest argument iu favor 
of surface manuring ; but we would like to 
know if this thing-can be done upon a hard 
mineral soil.— R. L. Dorr, Dunscille, Liv . 
Co., N. Y. 
Treatment of Red Clover— A correspond¬ 
ent, of the Rural New-Yorker writes: 
“When red clover ceases to do well, it is gen¬ 
erally the consequence of lack of lime or 
lime stuff iu the soil. Lately, experiments 
have proved with a satisfactory result tliat 
there is a remedy for this, in a method of 
artificially supplying the soil with the re¬ 
quired necessary lime. When the year 
previous to red clover, root crops, such as 
potatoes, sweet potatoes, beets, turnips, <fcc„ 
are planted, that require hoeing, apply the 
lime to the soil, mix it well with the same, 
(before hoeing) and the result has proven 
exceedingly satisfactory.” 
Succession of Pears,— J. Powell of Day- 
ton, O., gave the Horticultural Society there 
the following list of pears for succession, 
which we think will be generally approved ; 
Earliest, (ripening there July 1st,) Doyenne 
d’Ete ; two weeks later, Rostiezer ; then 
Tyson; next Clapp’s Favorite ; after this, 
Bai-tlett, Flemish Beauty, (a “ grand fruit for 
that region,”) Onondaga, Howell, Anjou, 
Lawrence, Mount Vernon, Doyenne, d’Alen- 
cen and Easter Beurre. 
