4S@ 
THE BO 
MEW-YOBKEB. 
MARCH M 
not. In “ ultimate” profit there is one thing 
the most thrifty and prudent do not sufficiently 
take into account—it is the shortness of life. Six 
years or morn are a long time to wait for lrnit, 
and if this (odious period can be cut in two by 
planting d"'iirf pears or apples—by all means, 
we say, plant them—and while we are enjoying 
three years of fruit with dwarfs that we could 
not have enjoyed with standards, we may be 
exercising our wits as to the best method of re¬ 
pairing at their expiration the loss of “ ultimate” 
profit from not having planted standards in the 
beginning. 
We speak of tho dwarf pear only to introduce 
the dwarf applo. Not the apple upon Doucin 
stock which though dwarfed still forms a tree of 
goodly size, but upon Paradise stock, forming a 
tree oven smaller than the dwarf pear. 
All that may be said of the suitableness of the 
dwarf pear to small grounds, may be said of the 
Paradise dwarf apple, and more. They are verit¬ 
able bushes—shrubs and may bo set even five or 
six feet apart. They bear us early as the third 
year and neither the spread of the branches 
above, nor of the roots beneath the ground will 
be found to interfere seriously with the cultiva¬ 
tion of the usual garden produce, certainly not 
more as regards the branches and decidedly' less 
as regards the roots than the dwarf pear. In 
fact, except for the inexplicable enmity that 
exists in horticultural (esthetics between beauty 
and utility, wo can not conceive wby the Para¬ 
dise dwarf apple should not be placed among 
ornamental trees upon the lawn or in the out¬ 
skirts of groups. 
We do not write from personal experience 
Our experience is confined to having purchased 
and planted half a dozen two years ago. These 
have grown vigorously and seem in perfect 
health. But we have read of the high estima¬ 
tion in which they are held in other countries, 
and are at a loss to know why they are scarcely 
ever mentioned here at home. We do not know 
of a single specimen in private grounds, and find 
that the farmers and orebardists generally here¬ 
abouts are in Ignorance as to what they are. 
Have they been tried and fouud Mauling by 
experienced poruologista and so left alone in 
their glory ? If not, we see no reason why their 
light should be longer kept under a bushel. 
a. o. a. 
-♦»»- 
Swelling Cherry. —An Oregon eorrespondent 
of the Gardener’s Monthly, says, specimens of 
the Swelling Cherry “ have measured three and 
one half inches in diameter.” This is certainly 
a big-cherry if there has not been a mistake 
made in the measurement or statement. Per¬ 
haps “ circumference ” is meant instead of diam¬ 
eter. 
out of shape; but give the cows clover or let 
them graze on the cultivated grasses growing on 
the arable soil, and every cheese would swell and 
bulge and crack and have a strong taste which 
| would in jure the Bale to a great extent. 
Working Farmer. 
Jfirll) Crops, 
PRAIRIE GRASS FOR CHEESE MAKING. 
It was with pleasure 1 read Mr. Willard’s 
remarks under the beading of “Hairy Notes 
Concerning Minnesota.” I can assure Mr. 1). K. 
Siiaw that lie may rely upon all said by Mr. Wil¬ 
lard, and it may not be uninteresting to add, I 
farmed in the two adjoining counties to Here¬ 
ford, and made cheese which sold at the highest 
rate for “Double Gloster”—I am thoroughly 
conversant with dairying in England, and was 
well acquainted with the Hereford cattle—I was 
at Mr. George Price’s sale at Poole House when 
his celebrated herd was sold by auction, but 
what Is most to the point U that cheese in Eng¬ 
land is always made from milk produced from 
the natural grasses, anil the cultivated grass on 
any fields where the plow is periodically used, is 
known to injure tho flavor of the cheese, there¬ 
fore the dairy cows always graze on old perma¬ 
nent pastures, which are never under any pre¬ 
tense disturbed by the plow or any kind of culti- 
• ration. 
More than half the Island of Great Britain 
lies continually in grass which is held on the 
understanding that the natural sod shall never 
be broken, and England has much more than 
half her surface in this old grass, for where but¬ 
ter is made tho “ dairy fields,” as they are called, 
arc all permanent pasture. Iu Scotland it is less 
valued, and there is'lesa dairying. 
The best dairy fields are on low land and in 
valleys, those lying wet being drained, and it has 
often been shown by examinations that as many 
as 70 varieiiesof grass are commonly growing on 
the best pastures, and to show how thick-set they 
become, it has been proved that the « hole seventy 
different grasses have been found on one square 
yard. Farmers’ wives and servant girls make 
cheese in England. I sold four to six tons at a 
time at Stow-on-the-Wold fairs, and which was 
made by the dairymaid, the “cowman” only 
helping about two hours per day in the dairy, 
but this cheese was not sold till it was six months 
old, and some not till a year old, and it improved 
by keeping up to a year and a half. No band¬ 
ages wore ever used, and the cheeses did not get 
TWO NEW POTATOES. 
Eds. Rural Last spring I received a box of 
seedliug potatoes from the renowned hybridizer, 
Mr. E. S. Brownell, of Vermont, and although 
planted rather late and in rather an unfavorable 
season, tho harvest indicated signs of promise 
in some of the then unin trod need varieties. 
That all of the seedlings would be worthy of in¬ 
troduction i« more than the most sanguine could 
expect. 
One of them he has named the Centennial and 
it was produced three years ago by fertilizing 
tho blossoms of the Brownell’s Beauty with 
pollen from the White Peachblow. It is a smooth 
round, deep red tuber having few eyes, no 
“ hollow heart,” is very fine in grain, white flesh 
and in an unpropitious season, was very prolific. 
The vines are very vigorous, grow to a medium 
size, and everything about the growth of this 
new variety indicates hardiness, and should it 
thrive as well in all soils and climates as it did in 
mine, it will become a standard variety. 
The Brownell’s Superior originated from the 
Beauty and tho l’eachblow. as did the Centennial 
but was produced tho year before. It is one of 
the handsomest colored potatoes now before the 
agricultural public. It is of a very symmetrical 
elongated shape, its outlines being similar to the 
Early Rose, but the surface is much smoother, 
its color is deeper in shade, has fewer and less 
indented eyes. The skin is very smooth. The 
flesh is tinted like the Early Rose but is much 
finer, drier and more floury. 
A Penusylvnnian writes to the Country Gen¬ 
tleman that it has no fault yet discovered. Its 
originators say that its yield is enormous -. 673 
pouuds were grown from one pound of seed, 
during a season of unprecedented drought, when 
many older varieties did not yield enough to pay 
for digging. The vines are strong and healthy 
and the growth of tubers dose around the stalks. 
It ripens (like the Centennial) second early or 
medium late; keeps well and retains its meali¬ 
ness and excellent table qualities through the 
entire season. 1 consider this variety fully equal 
to the Snowflake as a table potato. 
With a single exception, the other varieties 
sent me. wdl not be introduced, they having 
some imperfection in growth or quality. 
A seedling called “Seek no Further ” front the 
Eureka was very prolific but inclined to sport 
and produce small potatoes. 
Another, originating from the Early Rose, 
grew over the ground considerably and was of 
poor quality although .earlier than its parent. 
The seedling Fortune was enormously prolific 
with only one objection and that as regards 
shape. The Success is a white, elongated seed¬ 
ling from the Excelsior and Peachblow. grows 
compact in lulls, is of good quality and very pro¬ 
lific. It will probably bo* introduced another 
season. fir it D - 
Pittsfield, N. H. 
-- 
CHICCORY IN CALIFORNIA. 
The Stockton Independent tells a good story 
about the culture of chiecory in California, and 
while we think there is no doubt that a profit 
ciin be derived from the culture or this plant still 
the amount named $300 to $500 rather “ smacks 
of speculation, or inflation in the way of telling 
a good story. It may be, however, that instead 
of the profit amounting to tho sum named, it 
should have been that total product pe r acre 
fetched so much in market. But we give the 
story as it is told, leaving our readers to draw 
there own conclusion therefrom. 
The successful cultivation of ehiccory depends 
on having the right kind of soil. It must be a 
rich, mellow loam, with sufficient clayey texture 
to make it firm and moist. It must be plowed in 
the fall to a depth of 12 or 15 inches, and pulver¬ 
ized and rolled with as much care as is usually 
given to a flower garden. The seed is very fine, 
like the carrot or lettuce, and is put iu in drills 
about 15 iuchcH apart. Great care must be taken 
to put it iu the proper depth, a half inch of soil 
over tho seed being sufficient. The seed is sown 
the last of February and through tho month of 
March, if the ground is moist enough. The seed 
is imported from Germany, it being found im¬ 
possible to raise it in California successfully, as 
the plants from California grown seed all run to 
tops and produce a small, tough, gummy root of 
no value. 
The seeds, however, are not expensive, costing, 
delivered here, abont 32 cents per pound, and 
only one and a half to one and three quarter 
pounds are required per acre. The roots of the 
cliiccory grow about the size of the average car¬ 
rot, sometimes attaining a weight of four pounds 
and upwards. The yield is from 10 to IS tons 
per acre if sown at the right time, upon proper 
soil and with thorough cultivation, hut if sown ■ 
too early the plant grows woody aud runs into 
stalks and stems. Tho harvest begins about the 
first of Angust and runs through the month of 
September. It is desirable to harvest them when 
the sun is hot, as the cliiccory is best when sun 
dried. The roots are thrown out of the ground 
with a sub-soil plow, Chinamen following after 
to cut off the tops and thn-w the rdbts in heaps. 
Sheep, cattle, horses aud Logs arc very fond of 
the tops of tho ehiccory and eat them with avid¬ 
ity. As tho foliage of the top is very heavy, 
making several tons tx> the acre, its value for 
feed is no inconsiderable amount, although not 
usually calculated upon at all. 
The roots are hauled to the factory or mill, 
whore they are chopped into blocks about an 
inch square, and spread on a board platform in 
tho sun. Here thoy arc exposed four or five 
days, being turned over every day. At the end 
of that time they are put into a revolving iron 
roaster, where they are baked to a crisp of dark 
brown color. From the roaster they are passed 
into the grinding mill, after cooling off, and 
ground to about the fineness of ground coffee. , 
Iu the process of diving and roasting the chic- ■ 
cory loses a little more than two-thirds of its , 
weight , so that ten pounds of roots will make 
about three pounds of marketable ehiccory. 
The cultivation of ehiccory, when rightly 
understood, is very profitable. It costs but about 
$5 a ton to raise the roots, including seed, culti¬ 
vation, digging and hauling, while the prepared 
I ehiccory is worth from $125 to $250 a ton in the 
I murket- The net profils per acre are as high as 
$300 to $500, according to the market price. At 
present the market for ehiccory is dull on ac¬ 
count of an overstock of the foreign article. 
It is said that the ehiccory grown in California 
is superior to that grown in Germany. In the 
latter country, about the cities of Magdeburg 
' and Braunschweig, an immense area of country 
is devoted to ehiccory alone, millions of dollars 
1 being invested in the manufactories- Very little, 
if any ehiccory is raised in tho United States, 
outside of California. Ooo of the sources of 
profit in the manufacture of ehiccory is the use 
of the residue or pulp from beet sugar factories 
to mix with the roots in the roasting pan. A 
large percentage of this inexpensive article can 
be put in without deteriorating tho general qual¬ 
ity. A large amount, of unmarketable dust from 
the grinding mill is also made available by sprink¬ 
ling it with molasses and water, by a secret 
process only known to the manufacturers. 
---a-*-*- 
JAMES VICK ON THE ARTICHOKE. 
TnE Jerusalem Artichoke is liked by all the 
bovs when raw ; in fact it tastes almost as good 
as a chestnut, and better than any root that we 
think of. It is often pickled and eaten raw as a 
salad with vinegar. It is as hardy as anything 
can be. aud when once planted it will grow from 
year to year as it is impossible to gather every 
little tuber. 
! Before the use of the potato became so gen¬ 
eral. the Artichoke was grown pretty generally, 
and of late years it lias often been recommended 
iu the agricultural press as good lor stock. Its 
culture is so easy and its productiveness so great 
that it would s-jbtn well adapted for this purpose. 
Farmers are not apt to neglect a valuable crop, 
aud there is, perhaps, good reason for the neg¬ 
lect with which it has been treated. A good 
many things, however, have been introduced of 
late with high recommendations with far less 
merit. 
ested to know ju6t how many miles they have to 
travel in turning over an acre with different 
sized plows. The Scientific Farmer figures the 
matter out as follows: 
Breadth of furrow slice. 
7 inches. 
8 inches, 
i) Inches. 
10 indies. 
’ 11 inches. 
12 indies. 
20 inches. 
24 inches. 
Space traveled 
]*X miles. 
VZX miles. 
11 miles. 
00-10 miles, 
n miles. 
SVi miles. 
10-10 miles. 
4 miles. 
ifanit (groiiorai). 
FARM GATES. 
If it would not be too much trouble, would | 
you please give your readers a little advice on 
this matter. I have often been greatly annoyed 
when in a burry, to be obliged to take down and 
put up several sets ot bars, iu going to and re¬ 
turning from my work, with a team, and I expect 
scores of other farmers have also, Now wouldn’t 
it be better to replace these bars, which are not 
always the best with gates. It will save a con¬ 
siderable time aud vexation. What, we want is a 
light and durable gate, that can be built cheaply. 
This js a topic which not only concerns myself, 
but many farmers, aud if yon can give us a few 
illustrations of such gates, yon will confer a 
favor on many of your readers. Clifton. 
Will our readers who have had experience in 
this matter of farm gates send in tlieir plans and 
suggestions for the benefit of “Clifton and 
hundreds of others, who have become tired of 
letting down bars in places whore a good gate 
would be a saviug of time if not otherwise a 
great convenience.—E d. Rural. 
- ——-—■» -- 
HOW FAR HE TRAVELS. 
Farmers who arc about putting the plow into 
the ground for tlieir spring work, may be inter- 
From this table can be seen the gain, in the 
labor account with a crop, which comes from the 
use of a broad furrow in plowing. If we call 16 
miles a day tho day’s work for the horso, we plow 
but 1 ( acres a day, by making a y-inch furrow ; 
nearly 2 acres by making a 12-lncb furrow, and 
when a gaDg plow is used, which plows a 21-inch 
furrow, tho acreage is increased to nearly 4. 
The nse of an improved plow, which turns a 
broad furrow aud pulverizes, is therefore an 
economy on land suited to Its use, and there is a 
groat gain from tho use of a gang plow under 
circumstances where it is applicable 
Jilting |jusbaitkg. 
A DANGEROUS COMPETITOR IN THE BUT¬ 
TER TRADE. 
The introduction of oleomargarine as a sub¬ 
stitute for butter and the extensive manufac¬ 
ture which has recently sprung up, together 
with the probability of a further large extension 
of tho business, give reasonable cause of fear 
that the butter interest, of the country wifi be 
seriously affected. 
Mr. J. M. Peters of New York City, in his 
late address before the Canadian Dairymen’s 
Association at Belleville, referred to tho enor¬ 
mous production of oleomargarine at the five or 
six factories in arid about New York. One of 
those factories turned out about 130,000 pounds 
of this kind of butter per week, and the aggre¬ 
gate product is probably equal to 3,000 firkins a 
week. What tho aggrogato quantity of this 
material thrown upon the market from all the 
factories in the country is we are not told, but 
j there is reason to believe it must be very large. 
it is true much of it is shipped abroad; but 
^ large quantities, we are informed, are used at 
restaurants and hotels, to say nothing of that 
used in families where low-priced goods, not ob¬ 
jectionable in flavor, are sought for; and it 
must be admitted that the somewhat recent 
improvement in the process of manufacturing 
oleomargarine butter has so far perfected the 
grain and flavor that many persons do not read¬ 
ily detect the difference between it and ordinary 
butter, while it is often preferred to the com¬ 
mon grades of the genuine article. What, then, 
would be the result of this state of things, or 
what should we naturally expect? Would it 
not have a demoralizing influence on the butter 
trade—reducing price* of the genuine article i 
Indeed, may not the extraordinary weakness 
manifested in tho butter market at the present 
time be in some measure attributable to the 
oleomargarine production? If its manufacture 
goes on increasing in the ratio that it. lias during 
the past year or so, the butter dairymen of the 
country may well fear for their interests, for 
thev have a dangerous competitor in this new 
substitute, not, only iu the homo markets, but iu 
the markets of tho world. Iu our dairy market 
reports, our readers will have observed that 
oleomargarine, or artificial butter, is quoted iu 
tho London markets at a price not much below 
American ; and we are informed that immense 
quantities of this article are constantly being put 
into British consumption. That t.lpi article has 
already obtained a strong foothold in, Engli>h 
markets cannot be doubted, and from what we 
can learn, it is likely to be permanently retained 
as an article of food under the name of “ Mar¬ 
garine.” 
As the views of English dealers are of interest 
to our readers, it may not be out of place in 
this connection to quote from an English circu¬ 
lar sent out to the English trade, and which has 
been kindly furnished ue by our London corre¬ 
spondent Without in any way indorsing the 
following statements, we publish them to show 
1 what a dangerous competitor of genuine butter 
this new article of food is likely to prove: 
MARGARINE AS A SUBSTITUTE fOR BUTTER. 
Considerable misconception prevails iu this 
country (England) in reference to this new and 
important article of food, known to the trade 
under the names of Butteriuc, Margarine, and 
Palmatine. As a matter of fact, the working 
aud poorer population, wr those who will not or 
cannot afford to pay more than about one shil¬ 
ling (25c.) per pound for their butter, have for 
a considerable time partaken daily of margarine 
without knowing it. and, as retailers can affirm, 
prefer it to inferior stale oi rank butter; 
and it is only since the Adulteration act came 
into force that the fraud has boon expostd. 
For the present bail i mtation of this (art - 
ficial) butter, its manufacturers and retailers 
