Water . 
Milk  Holida 
Fat . 
(.'■aaelno. ...... 
Milk  sdKar... 
Mmoraf  sulta 
JULV  22 
MOORE’S  RURAL  NEW-YORKER. 
CONCERNING  MILK  AND  THE  CAUSES 
INFLUENCING  ITS  COMPOSITION. 
Tkk  iiiTestigations  of  Henuy  A.  Murr,  Jr.,  E. 
M.  Ph.  B.,  of  New  York,  ou  tlie  subject  of  niilk, 
are  of  interest.  Mr.  Morr  sends  us  a  small 
pamphlet  of  which  he  is  the  author.  It  treats 
uiwn  the  “  comparison  bctw'oen  the  milk  of  the 
African  raco  and  tliat  of  the  Caucasian.”  and  wo 
shall  refer  to  Mr.  Mott  s  investigations,  the  re¬ 
sults  of  which  he  lias  embodied  in  this  pam¬ 
phlet,  because  the  facts  brought  out  will,  in  a 
general  way,  apx)ly  to  the  milk  of  animals,  and 
may  thus  be  made  useful  to  dairymen. 
Milk  is  a  product  of  Uio  blood,  and  of  all  the 
secretions  which  are  elaborated  from  the  blooil 
there  is  none  which  comes  so  near  it  in  chemical 
comiKisition,  and  hence  we  find  all  tlie  chief 
characteristics  in  the  formation  of  milk  to  be 
similar  in  animals  and  the  human  raco. 
CONOmONS  INFLUENCINQ  THE  COMPOStTION  OF  MILK. 
Among  the  prominent  conditions  that  intlu- 
ence  the  composition  of  milk  the  age  of  the  sub¬ 
ject  may  first  be  considered.  QhemUts  who  have 
analyzed  the  milk  of  cows  of  different  ages  have 
observed  the  fact  that  the  heifer,  or  young  cow, 
yields  a  milk  containing  less  water  and  more 
milk  solids  than  that  of  the  old  oow.  This  is  an 
important  fact  which  dairymen  should  under¬ 
stand,  as  from  it  some  practical  lessons  may  be 
learned  in  regard  to  the  age  at  whieh  cows  should 
be  turned.  If  the  fact  is  well  recognized  that 
the  milk  of  aged  cows  is  much  loss  valuable  than 
that  yielded  by  younger  auimiilH,  it  is  a  strong 
argimieiit  in  favor  of  turning  miloh  utoek  in  duo 
soasou,  becauHO,  in  addition  to  the  de[)rociatcd 
value  of  an  old  cow  for  moat,  that  of  her  milk 
must  also  be  taken  into  account,  and  the  two  to¬ 
gether  make  it  evident  that  considerable  losses 
are  sustained  by  the  ilalrymau  who  makes  a  prac¬ 
tice  of  keeping  cows  until  they  break  down  or 
fail  ou  a<u:oiint  of  ago.  In  England  the  custom 
among  the  best  farmers  is  to  turn  cows  into 
meat  when  they  have  arrived  at  from  seven  to 
eight  years  of  age.  In  this  way  a  good  price  Is 
realized,  because  tlio  animal  u»ay  be  easily  put 
in  flesh,  but  if  kept  until  she  has  grown  old,  as 
is  often  the  practice  among  dairymen  in  tins 
countrj’,  she  is  not  considered  worth  fattening 
and  is  sold  for  a  more  ti'ille. 
Mr.  Mott  refers  to  a  scries  of  experiments 
made  by  VicuFois  A  Bkcuokkki.  in  regard  to  ago 
as  iutluoncing  the  comimsltiou  of  milk,  and  on 
this  point  they  arrivo<i  at  the  following  cotidu- 
sioiiH : — “That  tlio  milk  of  a  woman  between 
fifteen  and  twenty  years  of  ago  contains  loss 
water  and  more  milk  solids  (esxieclally  fat  and 
mineral  salts)  than  a  woman  between  thiity-flve 
and  forty  years  of  age,  and  that  with  rosiject  to 
these  two  constituents  they  seem  to  vary  gradu¬ 
ally  with  the  ago  of  the  woman."  Vehnois  A 
Bkcqcekel  round  13.015  per  cent,  of  milk 
of  which  3.738  jier  cent,  was /rtf  and  .18  percent, 
inorgauio  salts.  In  the  milk  of  a  white  woman  be¬ 
tween  fifteen  and  twenty  years  of  ago,  while  in 
that  of  a  white  woman  thirty  years  of  ago  there 
were  only  11.101  per  cent,  of  milk-  solvit,  of 
which  2.8C1  jxir  cent,  was  fat  and  .144  per  cent, 
inorganic  salts.  The  same  relative  difference 
was  found  by  Mott  in  the  composition  of  the 
milk  of  colored  women  of  different  ages.  Thus 
he  found  in  the  milk  of  a  colored  woman  sixteen 
years  of  age  15.01  and  15.11  per  cent,  of  milk 
solids,  of  wdiich  5.12  and  5.15  per  cent,  was  fat 
and  .41  and  .42  per  cent,  inorganic  salts ;  and  in 
the  milk  of  a  colored  woman  of  eigliteen  years 
ho  fouml  13.54  per  cent,  of  inilk  solvis,  of  which 
4.05  per  cent,  was  fat  and  .09  per  cent,  inorganic 
salts.  In  a  colored  woman  of  thirty  years  of  ago 
he  found  only  11.76  iwr  cent,  of  ini'k  solids,  2.54 
per  cent,  of  fat,  and  .31  per  cent,  of  inorganic 
salts. 
It  will  be  seen,  therefore,  that  the  milk  from 
colored  women  depreciates  with  ago  in  milk  sol¬ 
ids  (especially  fat  and  mhieral  salts)  in  about  the 
same  proportion  as  the  milk  from  white  women. 
THE  COMPOSITION  OF  MILK  DIFFERS  IN  DIFFERENT  PARTS 
OF  THE  UDDER. 
A  few  weeks  since  we  gave  the  results  of  some 
experiments  in  analyzing  nrilk  taken  from  differ¬ 
ent  quarters  of  the  cow’s  udder,  in  which  the 
semarkable  fact  was  shown  that  milk  drawn  from 
the  right  side  front  quarter  exhibited  a  specific 
gravity  of  1020.4,  while  the  left  side  front  quar¬ 
ter  gave  milk  of  a  specific  gravity  of  1021.8  ;  the 
right  hind  quarter  gave  milk  of  a  specific  gravity 
of  1023.0,  and  the  left  hind  quai'ter  1023.5.  The 
milk  was  drawn  i  from  the  different  parts  of  the 
bag  of  the  same  cow  and  at  the  same  time,  the 
animal  being  well  cared  for  and  fed  on  meal 
clover  and  other  food  calculated  to  give  a  good 
quality  of  milk.  Now  Prof.  Mi>rr  find.s  a  differ¬ 
ence  in  the  composition  of  the  milk  drawn  from 
the  different  jiarts  of  the  breasts  of  the  same 
women,  his  analysis  of  milk  from  colored  women 
showing  that  the  milk  of  the  right  breast  is 
richer  than  that  of  the  left  in  the  proportion  of 
1.06:1  for  the  minimum  and  1.13:1  for  the  maxi¬ 
mum.  He  refers  also  to  the  experiments  of 
Loms  SomiDAT,  in  which  it  is  shown  that  the 
milk  of  the  right  breast  i«  much  richer  tlian  that 
of  the  left  breast  c^f  the  samo  woman,  in  pro¬ 
portions  which  arc  1.20:01  for  the  minimum  and 
1.74  for  the  maximum.  SotruDAT  found  that  the 
right  breast  secreted  the  most  fat-  1.40:1  (mini- 
mnin)  and  9:1  (maximum).  Mott  found  the 
proportion  of  fat  in  favor  of  tlie  right  breast 
1.20:1  (niiuinmm)  and  1.50:1  (maximum).  Soim- 
t>AT  found  the  oaseincf  in  favor  of  the  right  breast 
1.90:1  for  tlio  maxiuinm,  and  Mott  only  1.02:1 
for  the  maximum. 
I'heso  dilTeroiJces  in  the  composition  of  milk 
are  singular,  to  say  the  lea.st,  and  physiologists, 
so  far  as  we  are  informed,  have  never  attempted 
to  explain  the  causes. 
INFLUENCE  OF  COLOR  ON  THE  RICHNESS  OF  MILK. 
Another  peculiar  feature  in  respect  to  Uie 
oompositiou  of  milk  is  that  it  varies  in  richness 
according  to  the  color  of  the  subject  from  which 
it  is  ijrodiiced,  thus,  in  the  human  race,  the  milk 
of  bninottes  being  richer  tJiau  that  of  blondes. 
Mr.  Morr  gives  a  table  drawn  from  the  different 
analyses  made  bvT/HKnrnF.u,  in  which  the  most 
marked  differences  are  presented,  as  in  the  fol¬ 
lowing  : 
to  be  of  little  importance,  and  with  this  view  we 
refer  the  questions  here  discussed  to  the  atten¬ 
tion  of  dairymen. 
SALTING  THE 
MILK  INSTEAD 
CURDS. 
Blonde. 
89.20 
88.15'; 
10.80| 
11.85  1 
100.00 
100.00!! 
3.5.5| 
4.05  I 
1.00 
0.95  ' 
1  5.8r. 
C.40 
1  11.40 
0.45 
Brunette. 
S5.38  85.:i0 
14.671  14.70 
‘‘It  will  1)6  seen,”  ho  says,  “from  those  an¬ 
alyses  Unit  the  milk  solids  in  Iho  milk  of  the 
blonde  was  only  10.80  per  cent,  and  11.85  per 
oout.,  while  in  the  milk  of  the  brunotto  the  milk 
solids  amounted  to  14.67  and  14.70. 
“  If  a  moan  of  all  the  analyses  made  by 
L'HERiTiKn  bearing  ou  this  iiolut  be  taken,  tlio 
difference  between  the  amount  of  8t)lid  consti¬ 
tuents  in  tbe  two  cases  would  be  loss  marked, 
but  they  still  show  quite  a  difference,  (ho  average 
ratio  being  12.0:13.4.  The  resoarchoK  of  Veu- 
NoLs  and  Beooderel  mdicate  a  greater  iiropor- 
tioii  of  most  of  the  solid  matters  in  the  milk  of 
brunettes,  with  a  voi^  slight  dilTeroueo  (n  the 
proiiortion  of  butter  in  favor  of  the  blondes. 
The  iniUi  of  bnmottes  contained  4.65  i)or  cent, 
of  milk-sugar  j  of  blondes,  4.47  per  cent.  And 
they  found  0.3  per  cent,  more  casoine  in  tlie  milk 
of  brunettes  than  in  that  of  the  blondes." 
In  the  follow'iug  table  ho  gives  the  comparison 
between  the  milk  of  the  African  race  with  that 
of  the  Caucasian : 
I  /*  *  V  i*' 
Constituents.  |„  *Sa 
®.ipo«oo.  oo 
It®?  . 
2 II 
o  as  1  5  C;L*  g  ®  V5  g  Sh 
_ !0  ;  jg  ■>  g 
Water . i  80.31  8S  flOS,  8S.«i  HT.HKi 
MUk  solids . l:i.W5|  ll.0'.)2;  11. (Ill  I2.IU4 
lOO.OOj  l00.y00|100.li0|l00.(HKl 
Fat . 4.03  a.itCifii  2.f»  4.021 
Caseliie .  «.»7l  a.!»24|  8  4.3'  3.528 
MllksuKur .  5.71  4.82!  4.266 
Inorgauio  suits . j  O.liOj  0.186.  S.28|  0.2^ 
_ ,  la.fti!  11. ii.M*  12.194 
It  will  bo  seen  by  compaj'ing  the  analyses  given 
in  this  table  that  tlie  milk  of  the  African  race 
(or  colored  woman)  is  far  richer  in  milk  solids — 
particularly  milk  sugar,  fat  and  ii^rganic  salts — 
than  the  milk  of  the  Caucasian  ritce  (or  white 
woman). 
AN  INTERESTINQ  QUESTION. 
A  question  of  soiuc  interest  is  suggested  from 
tlie  above,  and  tliis  is,  does  the  color  of  animals 
have  any  iniluouce  ou  the  quality  of  milk  yield¬ 
ed  ?  We  know  that  milk  varies  in  quality  in  dif¬ 
ferent  breeds,  and  indeed  in  different  animals  of 
the  same  bre»jd  j  and  it  has  been  observed,  also, 
that  cows  yieUling  very  rich  milk  liave  a  yellow 
skui.  Indeed,  so  generally  understood  is  tliU 
last  characteristic,  that  yellowness  of  skin  has 
conic  to  be  consideretl  a  sure  Indication  of  a  good 
butter  cow.  But  does  the  color  of  the  hair  in¬ 
dicate  any  jioculiarity  in  the  eomiwsition  of  the 
milk?  80  far  as  we  are  informed,  we  do  not 
think  that  any  investigations  have  boon  made  in 
this  direction,  though  among  a  great  many  far¬ 
mers  there  is  a  prejudice  against  black-haired 
cattle  as  yielding  an  inferior  quality  of  milk. 
Bnt  if  the  rule  apifiicable  to  the  human  raco  in 
regard  to  the  coHditions  inrtiionciug  the  quality 
of  milk  hold  good  also  in  animals  (and  it  does 
seem  to  do  so  in  mo.‘'t  respects),  then  black- 
haired  cows  would  yield  milk  containing  more 
milk  solids  than  white  cows. 
It  will  bo  seen  from  what  wo  have  said  that 
there  are  some  curious  things  concerning  milk 
which  are  not  well  nndorstood  oven  by  tliose  who 
I  have  paid  considerable  attention  to  the  subject. 
By  Increasing  our  knowledge  and  extending  our 
investigations  concerning  the  luitiu-o  of  milk  and 
its  production,  we  are  enabled  to  make  a  practi¬ 
cal  use  of  points  which  often  appear  at  fii'st  sight 
A  cuaiiEsPONDEJir  writes  us  that  bo  has  seen 
it  suggested  that  ebeese  can  be  suited  with  best 
results  when  the  salt  is  a<ldod  to  tlie  milk  instead 
of  tbe  curds,  and  bo  inquires  “  wlietber  this  plan 
has  any  advantages,  and  how  ranch  salt  is  ro- 
quii’ed  per  galloii  of  milk." 
Wo  are  not  in  favor  of  salting  cheese  by  add- 
big  salt  to  the  milk,  for  several  reasons,  among 
which  may  bo  named  the  large  quantity  of  salt 
I’equired  and  the  spoiling  of  tlie  whey  for  feeding 
purposes. 
It  is  true  the  salting  of  the  milk  distributes 
the  salt  evenly  through  tlie  mass  and  avoids  tbo 
labor  of  mixing  the  salt  with  the  cui’da;  but 
tlioso  advantages  are  not  sufiicient,  it  would 
seem,  to  recommend  its  adoption  among  dairy¬ 
men,  and  if  the  value  of  tbo  salt  and  whey  be 
taken  into  accomit,  the  gain  by  this  practice 
would  hardly  balance  the  loss.  Wo  havo  ti'ied 
salting  the  milk,  but  havo  not  discovered  that 
any  improvemont  is  made  in  the  quality  of  tho 
eheoso,  nor  do  wo  know  that  any  improvement  is 
clainiod  liy  sneh  manner  of  salting. 
Tlie  nsnal  quantity  of  salt  re<iuired  for  salting 
choose  when  it  is  aptilied  to  the  curd  is  from 
2  7-10  to  3  Uis.  of  salt  for  1,000  tbs.  of  milk. 
Now,  if  tho  salt  was  added  directly  to  the  milk 
before  coagulation,  it  would  require  at  tho  rate 
of  about  3)4'  uz.  salt  to  tho  gallon,  or  over  20 
tbs.  of  salt  for  the  1,000  tbs.  of  milk,  or  about  17 
lbs.  more  salt  than  is  required  when  tho  usual 
process  of  salting  tho  curds  is  adopted.  Tho 
whoy.  of  course,  retains  tho  largo  remaining 
portion  of  salt,  and  most  probably,  thoroforo, 
could  not  be  used  in  any  quantity  for  tho  fcodiiig 
of  pigs  or  other  domestic  animals. 
Homo  ten  or  fifteen  years  ago  tho  salting  of 
chcoHo  by  apjilying  it  to  the  niillt  was  highly  rec¬ 
ommended  by  certain  daiiTmen,  and  although 
many  choose-makors  wore  induced  to  try  tho 
plan,  they  soon  abandoned  it,  and  of  late  wo  havo 
heard  but  little  of  its  advantages. 
In  salting  cheese  in  the  cimls,  caro  should  bo 
taken  to  havo  tho  salt  froo  from  lumps.  It 
should  bo  passed  under  a  roller  or  ground  in  a 
mill  made  fur  the  purpose,  for  imloss  it  is  ro- 
dneed  to  a  finely  dividwl  state  it  will  not  ho  likely 
to  be  evenly  distributed  thi-ough  tho  mass — a 
point  which  is  always  essential  in  salting  eheoso. 
^TROUBLE  IN  BUTTER -MAKING. 
We  are  in  receipt  of  many  letters  at  this  sea¬ 
son  in  regard  to  tho  making  of  good  butter. 
Several  of  onr  corrospondeuts  tell  us  that  tho 
butter  comes  soft,  or  it  won't  come  at  all,  no 
matterjhow  long  cliurned,  or  that  it  is  full  of 
whitish  siieoks  when  it  does  conic,  and  so  on  to 
the  end  of  wliat  might  bo  a  long  cliiipter.  Now, 
to  all  these  iiKpiirktH  we  must  say  it  is  tlie  high 
temperature  that  is  causing  so  much  trouble. 
Keiqi  the  milk  and  cream  cool  and  out  of  dkeet 
ciuTonts  of  air,  and  your  troubles,  or  at  least  tlio 
greater  part  of  them,  will  disappear. 
PRUNING  GRAPE  VINES. 
and  eight  feet  long,  and  confine  it  to  those  di¬ 
mensions,  and  the  third  season  it  would  produce 
about  ten  Ihs.  of  grapes  -not  more,  I  am  confi¬ 
dent..  This  fruit  would  not  be  any  bettor  in  size 
and  quality  tliau  tho  fifty  lbs.  grown  ou  No.  1. 
Vines  produce  fruit  in  proportion  to  tbo  extent 
of  their  canes  gromi  tho  previous  year,  whore 
the  soil  is  rich  and  whore  their  roots  can  expand 
freely.  Two  or  throe  vinos,  trained  to  a  trellis 
twenty  feet  long  and  six  foot  high,  would  not 
firoduce  over  about  ten  lbs,  each,  if  tbe  canes  aro 
cut  back  to  that  space  }  nor  would  tlioy  produce 
any  more  grapes  than  a  single  one,  if  attached  to 
a  treUis  twenty  by  ten  feet.  This  fact  shows  that 
some  of  our  native  grape  vines  are  capable  of  be¬ 
ing  extended  over  a  huge  ti'ellis,  and  do  not  re¬ 
quire  close  pruning  in  order  to  yield  largo  crops 
of  perfect  fruit. 
Suppose  tlmt  a  largo  premium  should  bo  of¬ 
fered  for  tbo  lai’gost  yield  of  Concord  grapes  to 
the  acre,  giving  tho  grower  from  three  to  five 
years  to  plant  his  vines,  and  bring  his  system  of 
training  and  pnmiug  into  a  fair  praotienl  test  ? 
I  would  proceed  as  follows:  Tho  land  being 
heavily  luanurod  with  well-rotted  stable  manure, 
and  a  heavy  coat  of  bono  floxir,  1  wouW  sot  tho 
vinos  in  row’s  eight  feet  apart,  and  eight  feet 
apart  in  rows,  ami  givo  them  a  trellis  twelve  to 
fifUieu  feet  high,  tlio  rows  running  North  and 
South  to  let  in  tho  sun  in  tho  middle  of  the  day 
at  least.  The  object  being  to  obtiuo  tho  great-  1 
ost  product  of  graxjos  in  a  given  year,  I  should 
not  consider  tho  oxponso  of  such  a  U  ellis  at  all. 
I  claim  that  tho  higher  a  trellis  is,  if  tho  vinos 
are  not  too  much  sliadod,  the  more  grapes  wo 
o.an  obtain.  This  rule,  of  course,  only  ajiplies  to 
tlirifty-growing  vines. 
Now,  if  my  elucidation  as  above  be  oon  eet,  as 
I  claim,  ou  what  basis  rests  the  rule  so  frequently 
published  in  tho  Agricultural  papers,  to  “  cut 
back,"  and  to  “  pinch  back  ”  the  canes  of  giapo 
vinos,  till  there  is  not  much  left  of  them  !  You 
cannot  make  a  vino  extend  its  roots  over  a  rad¬ 
ius  of  ton  or  twelve  foot,  wliilo  you  refuse  to  let 
tho  canos  expand  over  five  or  six  feet.  If  yon 
cripple  the  top  you  also  cripple  tho  roots  of  a 
vino  ;  and  I  think  tliat  grape  growers  will  learn 
In  time  to  allow  nature  to  havo  a  little  more  to 
say  in  pruning  than  they  liitherto  liavo  allowed. 
In  summer  pruning  it  is  right  to  remove  shoots 
tliat  aro  of  feeble  growth,  and  especially  sneh 
:  canos  as  aro  foimd  growing  up  aroimd  tho  bases 
or  collars  of  the  vinos.  At  this  season  of  the 
year,  when  most  of  tlio  canos  havo  made  their 
full  growth,  tbo  ends  of  tho  smaller  fruit-bear¬ 
ing  canos  may  bo  cutback  to  within  two  leaves  of 
the  fruit,  if  such  canos  grow  out  at  right  angles 
with  tho  trollis,  as  a  matter  of  improvomeiit  in 
the  appearance  of  your  gTai>o  arbor  or  trellis ; 
but  I  doubt  very  mnch  that  the  grapes  mature 
any  bettor  for  so  doing.  If  it  bo  a  fact  that  tho 
fruit  on  on©  cane  will  bo  improved  by  cutting  it 
back  to  within  ono  or  two  loaves  of  tho  grapes, 
does  it  follow  that  the  gi'apos  on  all  the  canos 
would  be  benefited  by  cutting  them  all  back  in 
like  manner  ?  And  if  it  benefits  the  fniit  to  re¬ 
move  a  portion  of  tlie  loaves  of  the  vines,  why 
not  benefit  it  still  more  to  remove  them  all  ? 
Thii’ty  years  ago,  physicians  were  in  the  habit 
of  di’awing  a  pint  of  blood  from  every  patient — 
no  matter  what  his  disease  was,  he  must  be  bled ! 
The  cousequenco  was,  tliat  they  gi’adually  drew 
out  tho  living  principle  of  tho  unfortunate  peo¬ 
ple  who  fell  iiitxi  their  hands.  Many  griqie  grow¬ 
ers  aro  now  doiug  the  same  thing  to  their  vinos. 
They  think  that  if  a  certain  amount  of  sap  runs 
I  through  a  cane  bearing  fruit,  that  if  a  portion 
The  first  practical  ideas  that  were  given  to  the  of  that  cane  he  cut  off,  tbe  entire  vitality  of 
American  public,  in  regard  to  pruning  grape  the  cane  when  uncut  will  bo  diffused  through 
vinos,  came  principally  from  German  vine  dross-  what  remains  of  it.  Mistaken  idea !  You  may 
ers,  who  had  been  accustomed  to  tying  the  vines  talco  two  canes,  each  five,  ten  or  fifteen  feet  long, 
to  stakes,  in  the  valley  of  the  Rhino,  where  the  and  each  bearing  tlirec  clusters  of  gvape.s.  If 
varieties  grown  require  close  pruning.  They  did  you  cut  ono  off  to  within  a  foot  of  the  rniit,  tbo 
not  taka  into  consideration  that  onr  native  vines,  gi’apos  on  tho  uncut  cane  will  rijien  Just  as  early, 
or  many  of  them,  were  by  nature  entirely  differ-  and  will  bo  as  good,  if  not  bettor,  than  those  on 
ent  from  those  grown  in  Germany,  and  require  a  the  cane  that  is  cut  off.  Tlie  reason  is,  that  the 
different  sy-stem  of  pruning ;  consoipientJy,  the  roots  of  the  vino  auiiply  all  the  sap  that  the 
rules  laid  down  twenty-five  years  ago,  were  to  tie  grapes  and  canoa  require ;  and,  hy  cutting  back 
vines  to  stakes,  one  stake  about  six  feet  high  to  canes,  the  fruit  receives  no  more  nourishment 
each  vino,  and  then  to  confine  their  growth,  by  than  it  ilid  before  tho  canos  were  cut,  because  it 
close  pruning,  to  these  stakes.  This  system  was  can  receive  but  a  Certain  amount.  The  only  way 
found  to  be  radically  wrong  with  our  own  thrifty-  to  improve  the  size  and  quality  of  grapes  is, 
growing  varieties,  as  tho  Concord,  Hartford,  when  a  vine  is  heavily  fruited,  to  thin  out  tho 
Prolific  and  many  others ;  and  it  has  been  aban-  clusters,  and  tliis  should  bo  done  in  Juno.  My 
doned  by  those  who  understand  how  to  obtain  theory,  as  regards  close  pnining,  cutting  back 
the  large.st  crops  from  such  varieties.  fruit  canes,  etc.,  may  not  apply  equally  to  all  va- 
I  will  illustrate  tho  fallacy  of  this  close  pruning  ricties;  but  I  tliink  if  wo  enrich  (he  soil  more, 
system  ou  the  Concord,  which  will  apply  to  the  supply  higher  trellises,  thin  out  our  grapes  and 
most  of  our  native  variotios.  Suppose  that  two  prune  moderately,  we  shall  all  get  better  crop.s 
vines  bo  planted,  which  I  will  call  No.  1  and  No.  of  fruit  than  to  adopt  tho  close  iinming  system. 
2.  Number  1 1  will  supply  with  a  trellis,  as  large  I.lnaen,  N.  J.  'I'.  U.  .Mine::. 
as  may  be  required  to  afford  the  vino  to  bo  ex-  [Tite  above,  from  an  e.steemed  coiTespondcut, 
tended  njion  it,  so  far  as  it  would  ho  profitable,  gives  tho  opijositeof  an  article  which  appeared  in 
in  view  of  the  quantity  of  grapes  that  it  would  this  department,  entitled  .Stopping  Grape 
produce,  say  twenty  feet  long  by  ten  feet  high.  Vines.”  Our  readers,  after  reading  both  sides  of 
In  tlireo  years,  in  good  soil,  tho  vine  would,  if  the  pruning  qaestiou,  will  bo  better  able  to  de- 
pruuwl  properly,  cover  such  a  trellis,  and  would  cide  which  to  adojjt  than  if  only  one  were  given 
produce  not  leas  than  fifty  lbs.  of  grapes,  all  in  our  columns.  Of  course  they  are  well  aware 
ripened  to  perfection.  This  is  no  theoretical  that  we  are  in  favor  of  close  pruning  and  sum- 
view  of  the  case,  as  I  have  proved  from  practical  j  mer  punching  of  grape  vines,  still  we  like  to  see 
experience. 
Now,  I  will  give  a  trellis  to  No.  2,  six  feet  high 
all  mooted  questions  freely  discussed.— Eu.  Ru¬ 
ral.] 
