£ RURAL NEW-YORKER. 
T.8 
1 K\ 
those who want them, than the new subscription 
prioe to the Rural for a year - , as eaoh can ascer¬ 
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who are pleased to vies? this offer in the light 
merely of a devico to incroaBe our circulation 
are respectfully solicited not to subscribe for the 
Rural New Yorker. This journal is now con¬ 
ducted with a fervent desire to promote the in¬ 
terests of agriculture and horticulture — not to 
harm those interests in promoting our own, 
and although we shall strive to place it in 
every respectable country or village home, a jour¬ 
nal upon which less pains are bestowed, will 
doubtless answer (ho needs of those who look 
with distrust alike upon ail motive's whether be¬ 
nevolent or wholly mercenary. 
Any ton of the following require a one-cent 
postage Htanip : 
'i’he Voprliis Wnter-mol- Welgela t.* 
. f.n .... "Deuwiueroniitafl.pl, 
a,! .V. Rur, l l tomato. I Iibl-cus tall (tarts. 
VraRmlUIiii . D' ynaiura Leaven worth II. 
Hlalnus. Hciiirlmu sannuineuni. 
; n loscbentos. \ r.ooa Hlamentosa. 
i i ?..i ’ i 1 Alue " oa, . ,;l 'i Vltls b(Humphrlla. 
hJwfiT 8 I ' en, " n Holly- itural hybrid Aquilegla. 
not,K ■ Urindelu squarrosa. 
W hen the Beauty of Hebron Potato is inclu¬ 
ded, a two-cent extra stamp. 
When both Pearl Millet and Defiance are in¬ 
cluded, a two-cent extra stamp. 
FINALLY, 
we have only to beg that our subscribers 
will write their addresses j>- full and plainly, 
and not slick the stamps to their letttms. By so 
doing they will save us a deal of trouble and ex¬ 
pense. 
®|ft Houltrg 
A FRENCH POULTRY FARM. 
POPULARITY OF POUITRY IN FRANCE. 
The French excel in poultry breeding. There 
is something in their active, sanguine, vivacious 
temperament akin to the fussiness of fowls, and, 
as like seeks like, the French people raise more 
fowls and produce more eggs th»n any other 
nation. The export of eggs from Frauoe to 
England amounts in value to soveral million 
dollars* worth yearly, and the homo consump¬ 
tion of poultry largely exceeds that of any other 
nation. Poultry in some shape or other, openly 
or disguised by their inimitable cookery, is upon 
the Frenchman’s table every day, and the ome¬ 
lette au confiture or an fines herUs is a standard 
and delioious part of the usual meal. It would 
do an American farmer « red good to see how 
•well and delicately a Frenchman lives on what 
the former either wastes or neglects. The f R, 
Boiled pork usual in our farm houses, is thero 
varely seen, and where it is, it is brought up in 
such a form and of suoh a quality as to make it 
uoobjoctionable to the weakest stomach. Poul¬ 
try and egg i are in reality the cheapest products 
of the farm under the best management, and we 
might woil take a lesson from the Freuoh both 
in managing poultry while alive, and in using it 
to the best advantage after it is slaughtered. 
We owo some of our most popular breeds of 
fowls to the French. The Houu .n, tho Creve- 
ccour, and La Flecbe, are purely French, and 
have boeu found so satisfactory that we have 
not as yet undertaken the usual Ameucan pro¬ 
cess of “ improvement ” with them. But to teo 
French fowls in perfection one must see them 
in their native homes, for tho best of us must 
admit that in their exoellent methods of caring 
for their fowls wo are far surpassed. Among 
other mothoda of management, that of coloniz¬ 
ing is poculiarly French. A peasant woman who 
has but a dozen or two fowls will have her sepa¬ 
rate coops, each shaded by an apple tree or by a 
vluo or plum treo; and tho largest professional 
poultry man or amateur will still have his colo¬ 
nies. Hero is a great advantage at tho outset, 
because all the evils which come through crowd¬ 
ing are avtidod, and good health—a grand re¬ 
quisite to success—prevails. 
We find in a French journal a description of 
A FRENCH POUITRY ESTABLISHMENT, 
that of M. Lomoino, of Orosne -Department 
Soinc-et-Oise—who was awarded tho “prize of 
honor” given for poultry, for his exhibit at the 
great Parisian show. This gentleman b gan to 
keep poultry in 1872. His first experience was 
one that is usual with all successful ponltrjinen. 
Ho began with the common farm fowls of mixed 
blood, but soon abandoued those for pure breeds, 
as beiug the only profitable kinds to be kopt! 
Ciiiofut selections were made of perfect speci- 
monB of ouch breed, and these wore bred with 
caro and crossed with eaoh o'her iu such a way 
as Boon to obtain superb birds. Twouty-seveu 
different varieties of fowls are kept by him. 
These are kept in “parquets” of 80 to 100 
square meters ouch—a ti itlo over as many Amer¬ 
ican jards—in which they have freedom, and 
find graBB, insects and gravel. Each yard has a 
garden or plot of green tnrf, shrubs, frnit trees 
and sanded pathB. The low shrubs give cool 
shade and tho earth beneath them absorbs and 
decomposes tho droppings, and furnishes dust¬ 
ing places for the fowlH. The young chicks 
early iu the season are raised iu a long building 
(Fig.l) in which they have warmth and are con¬ 
veniently attended to. As soon as the heat of the 
sun makes this house too warm, the chicks and 
brooding hens are removed to coops placed in 
the “parquets” under the shade of fruit trees. 
(Fig. 2.) 
A PECULIARITY OF THE SYSTEM 
followed by Mona. Lemoine, is to raiao his chicks 
from large eggs and to produce the heaviest 
possible birds. The 'result has been that his 
fowls have always been awarded first prizes. 
! , • ■ - . - - s -—• 
s, 
K'V-v ' 
things can be done, if there is time and a willing 
hand to do them. 
GOING TO MARKET. 
It is a favorite time for marketing grain, ap¬ 
ples, etc., if the price3 are reasonable. In hold¬ 
ing on for a higher price, tbo risk must be taken 
into consideration, alBO the interest on the 
money and the WAste or shrinkago on the pro- 
. 
• ' ■ 
ITijc. 1 - Mr. Lemolne’s Poultry KstabliwUmeut, Franco. 
He has found that a superior sire and an infe¬ 
rior dam produce a second-rate progeny, and 
that to procure the best offspring the dam must 
be tho very best, whilo the sire maybe of second¬ 
ary character without injury. As to the scarcity 
of largo eggs, M. Lemoine s*ya : “Thisis not as¬ 
tonishing when we consider how frequently 
fowls aro permitted to degenerate through neg- 
ligonoe in killing off the hens indiscriminately, 
sacrificing those which lay large eggs equally 
with those which produce small ones.” . 
“ Those who know their best interests will guard 
carefully aud keep for years the producers of 
large eggs and weed out their flocks, adding, by 
purchase of eggs of the best typos, new blood 
through which the most profitable results may 
be obtained.'' In conclusion, Mr. Lemoine 
mourns over the extreme scarcity of the best 
quality of poultry in the French market, observ¬ 
ing that “ it .is only by accident that one can 
find a Hatijfactory fowl offered for sale." 
If this is said of the French markets, which 
are so far ahead of ours iu this respect, what 
might be thought or said of ours, where to pro¬ 
cure a decent fowl would bo impossible without 
a long-continued search which, after alJ, might 
be unavailing ? And yet it is not for want of 
willing purchasers who do not grumhlo at high 
prices so long as they can procure what they 
want. 
Jfantt ®o|ics, 
NOTES FOR NOVEMBER. 
PREPARING JOBS FOR WINTER COMPLETION. 
The days aro rapidly growing shorter. The 
weather is becoming wet and cold. There are 
many things which cannot be safely delayed 
much longer. Work lively now it pleasant, and 
save cold fingers within the next thirty days. 
Some kinds of work may be prepared for com¬ 
pletion during the winter. Wood, rails, stones, 
logs, may be got together for hauling when 
Bnow comes. 
duce kept. The price should rise quite rapidly 
to keep up with all these drafts. After selling 
the produce, use the money to tho bout advan¬ 
tage. Pay debts if there aro any, and invest 
the rest with judgment and discretion. Rsmom- 
ber the needs of all the family and do not buy 
useless articles. Money spoils very quickly iu tho 
pockets of some persons: at least it will not 
keep well. It goos at onoe for something. In 
time of greatest need a man of this class has to 
“ get trusted," borrow, or pay high interest. It 
is no small part of good farm management to 
lc&ru to keep a little ready money. Nothing 
comes handier just wnen wanted to take advan¬ 
tage of some excellent opportunity to buy what 
is needed or oortaiuly soon to be needed. It is 
rare to bnd a farmer who can carry money in 
his pocnet or have it in a bank aud not spend 
some or all of it foolishly. Farmers are not the 
only men in this large class of people. 
* STOCK. 
Keep on tho look-out for all kinds of stock ; 
see that tho fences are kopt in good repair • 
cattle are likely to get uneasy in autumn, es¬ 
pecially if the feed gets short. Get them up 
in cold weather, and do not nc-gleot to give them 
feed as soon as they crave it. The spring pigs 
are fattening, ready to wintering in tho barrel 
instead of in the pen. It is not often p-ofitable 
to winter hogs to fatten the next season. 
INDIAN CORN. 
This is the most beautiful and one of the 
most valuable crops of the United States. Corn 
should all be cut and shocked before frost, ex- 
oept at the West aud South where the practice 
does not seem to pay aud is not " fashion able.” 
Keep at tho husking vigorously and get it in be¬ 
fore freezing cold days. Take those shocks 
whioh have just tumbled down j bind the stalks 
well and set them up in large buuches where 
they may often be left till wanted for winter 
use. This savoB another handling. They must 
not be stacked too early till well cured. The 
nicest sort of “ binders " is made of basket-wil¬ 
low whioh is stout, light and always reliable. If 
yen havo not them already, get a few cuttings 
and start them noar by in any wet place. Cut 
8—Mr. Lemoinn'x Poultry KatablisUmeat, K’raritxj. 
Clover seed must bo harvested and saved. If 
there is time and tho land is heavy, plowing at 
this time may advantageously be done for oats 
or oorn in spring. 
Fences can be laid over, ditches dug, tiles 
laid, wood out, trees trimmed, and many other 
them back every year, to seenre a vigorous 
growth of young wood. 
VEGETABLES. 
Potatoes must be dug and stored, the tops 
of asparagus out and burned to kill the seeds 
which will otherwise grow aud become a nuis¬ 
ance. Vegetables must be watched carefully. 
The cellar is kept closed on warm days and open 
when cold, to reduce tho temperature and make 
it ready for storing fruits and vegetables in win¬ 
ter. Squashes must not ho much expoaed to 
the cold. As the ground freezes, potatoes and 
beets must bo oovored, a little at a time, to keep 
out tho frost. A supply of nice sphagnum or 
moss in a good-sized box must he provided and 
well stored with beets, parsnips, carrots, salsify, 
turnips, a few cabbages, and a little celery for 
winter use. Some of the celery should be care¬ 
fully taken up on a dry day, tho roofs get in 
mud in the bottom of a deep box. aud tho tops 
covered with damp sphagnum. Keep this cold, 
but not frozen. Apples are brought into the 
cellar or buried in the ground. 
PICK UP. 
It may bo useless to mention tho matter to 
the person who has left things “ lying around 
handy” until this time of the year. But vre 
must say again : pick up a little and make your 
farm and surroundings attractive, just once, at 
any rate, and Bee how il seems. Keep things in 
place; slick np; cleau, brush out the fence cor¬ 
ners ; place the tools under tho shed instead of 
leaving them sown broadcast along the road in 
front of the barn, or in the fields. If an imple¬ 
ment is used up, bum the wood-work and Bell 
the old iron before wintering it several years to 
allow it to decay and fall to pieces before your 
eyes. 
A little time Bpent in keeping things tidy pro¬ 
duces a good effeot on the children, on visitors, 
on strangers who pass by and, above all, on the 
man who sees to the work. 
WINTER WORK. 
And now the summer is over and the harvest 
is ended. The tools aro put away ; the cattle 
are housed and fed; the evenings are gotting 
long; look over the work of the past year and 
see what could have been better done. Look 
for the losses aud see what was most profitable. 
Write up the books j read the valuable particu¬ 
lars about the different cattle, sheep and swine, 
that they may not be left to memory alone. 
Straighten up all old accounts; look over the 
list of papers ; send for sample copies of those 
you see advertised aDd begin to make a good 
selection for the coming year. Bay some useful 
books each year; and do not forget to consult 
the tastes of your wife aud the rest of tho 
family. Join the Grange or Farmers’ Club if 
you havo not done so, or start a Club. Work, 
and learn ; study, plan, aud recruit for another 
summer. 
- ■ »»♦-I— 
NOTES FROM MAPLEWOOD FARM. 
HECTOR BERTHAH. 
NECESSITY OF CLEAN MIIKINC PLACES. 
We consider ourselves fortunate in having & 
warm stable, well ventilated and roomy, in which 
to seonre the cows at milking time, where we 
can milk iu comfort with no concern for the rain 
which is drip, dripping outside. Cold storms 
may be expected at this season, and no more 
disagreeable job can bo conceived than the 
milking of a dezen cows with no protection from 
the cold, drizzling storm. Tho yards are wet 
aud muddy, tho cattle nneasy, and it is next to 
impossible to so place tho pail as to avoid the 
drippings from the animals’ sides. Cleanliness 
is the first requisite—after the milking,of course- 
in successful butter-making. Disagreeable odors 
are readily taken and retained by the cream. 
Stables wherein cows are milked—and mine are 
confined in the stanchions at every milking_ 
should be kept as cleanly as possible. A barrel 
of gypsum is kept in the stable all the time, 
and sprinkled about tho floor after the stables 
are oleaned. It is an excellent deodorizer and a 
valuable absorbent of the liquid, the most valu¬ 
able portion of tho mauure, yet that which most 
farmers lose enti -ely. If cattle are given plenty 
of salt, butter will be obtained much more easily 
than where it is given them only .ccaaionallv, 
TIMELY HINTS ON CARE OF CATTLE, 
Cows now do better tr stabled at night, pro¬ 
vided they are well-fed, thau they would if al¬ 
lowed to remain iu the field or yards. There is 
but little substance to grass after heavy frosts. 
Calves should receive muoh attention. They 
should havo a little meal given them in their 
milk for somo time. If they become poor in the 
fall and winter, it will bn very difficult to make 
up the growth lost. Calves iutonded for the 
market when ouo or two years old, should bo 
“ crowded " from the time they are taken from 
the oow. Tho idea is to make a yearling as largo 
and of as much value as an ordinary two-year- 
old. Those designed to bo left on tho farm as 
cows, should bo kept only in fair condition. 
They do uot then get their growth bo young, yet 
they make better butter producers. To my mind 
it costs as much to winter a oalf the first year as 
tho second. It is as impossible to got them 
through in good condition, free from v rmin, 
their growth unchecked, without grain of some 
description, as it is to havo hens that will lay 
well through oold weather, with one feed of oold 
grain a day. 
CHURNING BY POWER INSTEAD OF HAND. 
Whoever keeps a dairy of even five cows 
should either purchase or construct a power foe 
