MOORE’S RURAL fJEW-YORMER. 
do not think it probable. This man wants to I don’t know why, but its so. If I were 
FROM OXFORD, SUMNER CO., KANSAS. 
Editors Moore's Rural New-Yorker : 
Doubtless many of your readers think we 
are now suffering for the necessaries of life, 
from the fact of the drouth and visit Mr. G. 
Hoppei' made us with his numerous family. 
It is true they destroyed the most of our 
corn and vegetables, h ut we still have plenty 
to supply all, although we have one of the 
“get a home easy and quick” — a farm, at 
that, with buildings on it— with only a cap¬ 
ital of $100 to 9200 to do it with. Such ex¬ 
pectant emigrants ns this man are of no ad¬ 
vantage to any country. They will rot as 
readily and surely in one place as in another. 
We publish this letter as a curiosity simply— 
to show what ludicrous requirements some 
men would make of their Creator if they 
could only make the conditions upon which 
they would consent to bless (?) the world by 
their presence ! 
going to make a premium barrel of cider I 
would take sound, natural fruit and have if 
convenient, part of it sweet, then grind it in 
u mill that crushes instead of cutting the 
apples, let the pomace stand in the trough 
twenty four hours and cheese it with clean 
rye straw, and that’s about all there is to it. 
When it comes to barreling it, the main 
thing is to get a sweet, clean barrel, that is, 
if you want pure cider to drink during the 
winter or spring ; but if you want a drink 
for next summer or next year which is about 
»re. 
By the way, if any of our readers know of as stout as old rum, you can get it by putting 
TEMPERATURE FOR TROUT. 
A. B. Sprout, Lycoming, Pa., writes the 
N. Y. Tribune :—A correspondent takes ex¬ 
ception to what I say in regard to the 
temperature of water for trout, and says 
his do not grow much at the head of his 
spring where the water is 40°, but below, 
whore it is B0* or G5% they grow rapidly. 
Now I have about 1,000 yearlings which were 
newest counties in the State; would have any locality that accords with our corre- in a pound of sugar to every gallon of cider, hatched and fed at the head of m 3 ' pouds, 
large quantities to ship but from the fact gpondent’s specifications, we do not advise-• -where the water boils up some of which are 
that our land is new, having but few acres 
broken and this principally sod. This being 
so, you see the wild nature, was still in the 
ground • this will not be the case next sea¬ 
son, as large quantities will be put, upon old 
ground instead of on the sod. Our wheat is 
looking as well as I ever saw wheat look at 
this season of the year. We sow none but 
the fall and winter varieties, known by the 
following names :—Red May Wheat,, Walker 
Red, Mediterranean, Genesee, Tappahanock 
White, and California White, They all yield¬ 
ed during the post season about 30 bushels 
per acre. A larger area has been sown this 
fall than ever before. It Is not uncommon 
to see 50 and 100 acres sown in one field by 
one fanner. It grows well on new ground, 
and is lrigh enough to day to hide a common 
rabbit ; is worth from 80c. to $1 per bushel. 
Corn can be purchased from our farmers at 
81 per bushel,—rather than pay this for corn 
those who have none are feeding chopped 
wheat to homes and cows. Many of our 
farmers have from 200 to 400 bushels of 
wheat in their graincries, and ure happy o,nd 
thankful to a kind Providence for a bountiful 
harvest of wheat during the past summer. 
Our cattle will not suffer much, as all have 
large quantities of hay to feed them upon. 
Nebraska is differently situated; they had 
everything destroyed, consequently if assist^ 
ancc is not given many will suffer for the 
necessaries to sustain life. North Kansas— 
particularly new counties settled during the 
past spring and summer—will suffer also t 
but the counties in this great Arkansas Val¬ 
ley will have enough to supply all within 
their borders. Corn is worth here to-day $1 
per bushel; Irish potatoes, $1.50 ; sweet po¬ 
tatoes, $1.50 ; wheat 80c. to $1 ; oats, 75c. to 
80c. Hay, $3 to $5 per ton ; wood, $2.50 per 
cord, delivered ; pork, 5c. net; beef, 5c. net ; 
chickens, 80c. to $1 per dozen ; prairie chick¬ 
ens, $1 per dozen ; quails, Ode. per dozen ; 
venison, fi to 10c. per pound ; buffalo, 4c. 
choice. 
A large number of Mennonites have arrived 
recently and settled in counties further west 
on the A. T, and S. F. R. R. These people 
are Ituidy, industrious and energetic, and 
have considerable means. If they are pleased 
with their new homos, 2,000 more families 
will come over from Russia, About 250 fam¬ 
ilies have already arrived and settled. An¬ 
other colony has purchased 0,000 to 10,000 
acres in an adjoining county to this, and will 
remot e here in the spring. This last Colony 
is from Illinois, and call themselves “The 
Disciple t of Christ,” Parties have been look¬ 
ing over this county with a view of bringing 
a large colony here in the spring. The time 
is not far distant when the A. T. & S. Fe 
It. R. Co, will extend their road down the 
Arkansas Riv er, connecting with the Mom 
phis, Little Rock and Fort Smith R. R. 
From the telegrams of November 12 there 
is some one iu the East representing himself 
as the President of the “Arkansas Valley 
t 'llegiatc Institute,” and soliciting aid for 
the people of Kansas. No such institution 
exists. Your readers si von Id beware of per¬ 
sons soliciting such aid, as we are able to 
lake care of ourselves, as prices of provisions, 
&c,, show. Sumner. 
that the fact be allowed to get out through 
the papers. 
^i[boriculturaL 
GRAFTED APPLES vs. CIDER. 
Here is some practical every-day talk by a 
New Hampshire farmer to the Editor of the 
Mirror and Farmer, which we think worth 
reproducing in t he Rural New Yorker, for 
there are a good many other men who think 
much in t he same way concerning the profits 
of large grafted orchards : 
We found a man in an orchard the other 
day, gathering as bountiful a crop of Baldwin 
apples as has delighted our eyes this fall, and 
a< he leaned over a fence he talked in this 
wise :—Yes, sir, this is what you may call a 
good orchard ; the trees are thrifty and they 
bear well bearing j T enrs. I set them out and 
grafted them myself, nearly twenty years 
ago, and 1 have tended them, cultivated, 
manured and defended them for eighteen 
j'ears. I suppose you think 1 might he proud 
of them, and probably you think they are 
the gold mine of the farm, but let me tell yon 
one thing, if I was going to live my life over 
again, I would never try to raise another 
large orchard of grafted fruit. Why ? be¬ 
cause it don't pay. You newspaper men 
won’t believe this, and your city folk.*-, who 
buy apples will scout the idea, for when you 
put the case as you and they always put it, 
in this way :—“Your orchard will yield 100 
barrels of Baldwins, which at $2 a band will 
bring $800, and tills is about all profit, for 
RUST ON ORANGE TREES. 
Since the attention of so many northern 
men is turned towards Florida and Orange 
culture there, and since the Rural New- 
Yorker has so large a Southern circulation, 
the following communication from William 
H, Sharpe, See. of the Hort. and Pom. Hoc. 
of Indian River, Florida, in the Florida 
Agriculturist, will be read with interest • 
Please allow me to call attention to a sub¬ 
ject of great importance to the orange-grow¬ 
ers of Florida, I mean what is well known 
us rust, blight, damping off, growing down¬ 
ward, fungi, &c. It, may be seen, so far as I 
have boon able to examine or inquire, in some 
part, or on some trees in every grove in South 
Florida, and is regarded as the greatest con 
tingeney upon which the perfect success of 
the orange culture depends, aa it now exists. 
I have no suggestions to offer, and only give 
ruy observations on the subject, advising 
that you call upon all interested to throw 
some light upon it to better guide to some 
mourns for a remedy. Trees of all ages, both 
sweet and sour, in all conditions, circum¬ 
stances, locations, and soils are susceptible 
to it. No remedy has been found which is 
specific, except cow-penning or an applica¬ 
tion of cow manure, which is at present, 
beyond the reach of many. Frequent and 
thorough cultivation, with judicious mulch¬ 
ing, 1ms been found to reduce it, and promises 
to eradicate it. Strong nfailures, such as are 
produced in and about horse lots, unless 
thoroughly rotted, night soils, Ac., increase 
or create it. A too close proximity to fowl 
houses lias the same effect; while trees in 
which chickens roost iu the open air are 
now you have got your trees it costs nothing greatly benefited thereby, and produce some- 
to raise the apples," it look - very nice. But I lime* monstrosities in fruit. 
WANTS TO MIGRATE. 
A Cattaraugus Co., N. Y., correspond¬ 
ent looks to the Rural New-Yorker for 
this information r—“I think of changing 
• iimates, as the winters ;«:v tnu > evere here 
fur my health. I thought jour valuable 
paper would give me the desired Informa¬ 
tion as to wliafc part of the. country i could 
ti!ud a small farm adapted to stock raising or 
grain, with good living spring water, build¬ 
ings, plenty of timber, in a good neighbor¬ 
hood, free from the ravages of the Ku Kiux, [ 
where ague is unknown, a healthy climate, J 
with only one or two months winter or fod¬ 
dering time, land cheap, and where a poor 
man with one or two hundred dollars can do 
well and gut a home easy and quick.” 
It may be possible that our correspondent 
will find this desirable spot through the 
agency of the Rural New-Yorker, but we 1 
you just ait down and figure on ihe business 
a little, and sec where you come out. In the 
first, place a man that you hire for $1.50 per 
day can’t or won’t pick off by hand, sort and 
barrel over four barrels per day, and to pick 
my hundred barrels of Baldwins will cost 
$87.50; next a hundred empty barrels will 
cost $25, and then it’s wort h at least 25 cents 
a barrel to draw the apples from here to the 
city and sell them, and there is $87.50 gone to 
start with. Now divide the remainder, 
$112.50 by 2, for the trees only bear every 
other year, and you have $50.25 as the income 
ol’ the best field I have got, which had to be 
cultivated ten years before it bore anything 
And which now lias to be manured, at least 
enough to keep it in good heart and raise a 
good crop of grass, i tell you it don’t pay as 
much as you tliiuk for. 
But I’ll tell you of a kind of orcharding 
that does pay. On the hill yonder you see a 
number of old scraggy apple trees ; if you go 
up there you will find them loaded with 
apples about as big as pullet’s eggs, and in 
t ie whole lot there isn’t an apple that’s fit to 
cat , raw or cooked. But there is more money 
in them than in these Baldwins. They are 
about all on the ground now, and you can 
pick them and take them to the cider mill for 
five cents a bushel. You can get your cider 
made for a cent a gallon and for 50 cents a 
barrel I can get it delivered in your city. 
About ten bushels wifi make a 1 >arrel of eider, 
and the cost of harvesting and selling a bar¬ 
rel of cider is therefore inside of a dollar and 
a half. When it is iu Manchester, one year 
with another, it is worth more than four 
dollars, which leaves your apples worth 25 
cents a bushel on the trees, and as these 
trees grow with half the care and last twice 
as long and bear twice as much, why, they 
are the trees for profit, and I’m for cider 
apples. If I could have my wish, I would 
change every onn of these Baldwin trees that 
you tliiuk so nice, into old-fashioned natives. 
It rary be I’m a fool, but take these figures 
home with yon and sec how they pan out. 
Cider is the best paying crop I raise. As 
you say, I believe my cider is about as good 
as anybody’s. There’s no particular secret 
about making it, and yet the quality of cider 
depends very much upon how it is made and 
what it is made out of. In the first place you 
can’t make No. 1 cider out of windfall grafts. 
Trees grown in yards from which all the 
vegetable matter above ground has been 
removed and its accumulation prevented, are 
more susceptible to it, while those remote 
from ’ be yard around which much veget able 
mat ter has been rotted are in many instances 
free from it. 
Trees on land naturally very rich, yet high 
and dry, are sometimes badly affected by 
rust. As a general thing the higher the land 
and coarser the soil the healthier are the 
trees, but there are exceptions to this rule 
also. 
Colonel R. D. Spratt of Alabama, has a 
grove of 900 trees of all ages, from one to five 
years, which are wonderful in beauty, per¬ 
fection, fruitfulness, and growth, and which 
show less rust, or its effects, than any wh eh 
I have noticed. In clearing the ground for 
this grove everything was rotted on the 
ground (even the largest logs) between the 
trees, and quite a number of cabbage trees 
left standing. This grove has never been 
plowed, and perfect cultivation has not been 
the Colonel’s rule, but weeds and bushes 
have been kept mainly subdued. To the 
presence of this decayed and decaying vege¬ 
tation, and the protection given the young 
t rees by t he standing cabbages, the Colonel 
thinks his success is due. The ground i=, 
twenty to thirty feet above the run water, 
and is a coarse sandy loam with yellow sand 
subsoil, sometimes mixed with shell, resting 
aL a depth of three to four feet on a shell and 
coquina substrata. Some of the healthiest 
and most promising trees 1 have seen were 
on pine and scrub land, with little or no 
assistance, and i am inclined to the opinion 
that these lands, however poor, will be found 
to be, with some vegetable compost with 
foreign substances, the best orange lands. 
Our trees here are less affected by rust 
than in othor localities further North. They 
are nearly all young, and the older they get 
the more they overcome or throw off its 
effects, and we have a hope that it will 
gradually disappear. Trees are sometimes 
badly affected by rust otte year and healthy 
the next, and vice rerun. 
Trees remain healthy itnuted iately adjacent 
to those diseased, which seems to render 
untenable the idea advanced by the micro 
scopist at Washington that it was a floating 
“ fungi,” and therefore contagious, 
10 inches long, the lot averaging !) inches. 
About, 75 rods down the stream. I have 
5,000 of the same age, which have been fed in 
the same way, which will average only 8 
inches; and the difference of growtii I attrib¬ 
ute to the even temperature in the upper 
pool, where it ranges from 4S to 50°, the 
lower one ranging from 40 to 00% and during 
the night all the year round nearest to 40". 
I have noticed trout streams with no trout 
at their sources, while in others thej r were 
growing finely at the very fountain head ; 
and f can account for the difference in no 
other waj r than this—that soma springs are 
charged with some kind of gas or other sub¬ 
stance which Is disengaged from the water 
after exposure to the air a certain length of 
time, after which it, is healthy for trout. 
Now, if this correspondent places his trout 
down the stream to get warmer water in 
summer, how will he manage in winter, as 
the further down the colder the water be¬ 
comes ; then add to this the diurnal changes 
in temperature, and the cold is still increased. 
My experience is, the colder the spring in 
Summer, the warmer in Winter, and the 
more even the temperature will be, and the 
better it will be for trout ; yet trout, will do 
well where the water does not rise above 75° 
or sink below 80% He says his trout fry, 
left free, will work down where the water is 
even warmer than G0 r or 05% Mine, I find, 
are like the old woman’s son, who was con- 
tinually changing places to get a better one. 
Says she—John is such a queer boy, he always 
wants to be somewhere else. 
-- 
PRESERVING SURPLUS TROUT. 
One of the Editors of the Turf Field and 
Farm says:—“Now when we go on our 
distant expeditions, deep into the mquntain 
wilderness in pursuit of the spotted trout, we 
take along, at her suggestion, half a gallon of 
sharp and well-spiced vinegar, and ull the 
surplus fish which are not eaten on the spot 
and which would Vie otherwise thrown away 
are boiled for a few minutes In a half-and- 
half mixture of the spiced vinegar and water. 
Thus prepared, they will keep for weeks in 
the hottest weather, and when at home they 
make one of the prettiest and daintiest dishes 
possible for breakfast, iunch or supper. This 
gastronomic revelation, was suggested by the 
following, clipped from one of our ex¬ 
changes 
“A sportsman draws attention to the 
sugar process for preserving fish. He says a 
fish may be preserved iu a dry state and 
perfectly fresh by meatus of sugar, so as to be 
as good, when boiled, as if it was only just 
caught. If dried and kept free from moldi 
ness, there seems no limit to its preservation, 
and by some people it is more relished when 
preserved in this way than when sailed. A 
contemporary points out that the process is 
particularly valuable in making what is 
called kippered salmon ; the fish preserved 
in this manner being far superior in quality 
and flavor to those which are salted or 
smoked. If desired, us much stilt may be 
used as to give the taste required ; but this 
substance does not conduce to their preserva¬ 
tion when dried. Iu the preparation it is 
merely necessary to open the fish and to 
apply the sugar to the muscular parts, [.lacing 
the fish in a horizontal position for two or 
three days, tliat the substance may penetrate. 
After this it may be dried, and it is only 
further necessary to wipe and ventilate it 
occasionally to prevent moldiness, A table¬ 
spoonful of brown sugar is sufficient in this 
manner for a salmon of five or six pounds 
weight; and if salt is desired a teaspoonful 
or more may be added. Saltpeter may be 
used instead, in the same proportion, if it is 
desired to make the kipper hard,” 
- +■*■■* - 
Salmon in the West.— Dr. W. A. Pratt, 
the well-known fish cult ii i i>t of Elgin, 111., has 
in his hatching house 50,000 California salmon 
eggs. The Waltonian Club of Rockford, wifi 
have 25,00;) young salmon fry placed in the 
Twin Lakes of Wisconsin, where they make 
their annual encampment. 
