OCT §1 
711 
substance which we know as leather. The 
process of making leather is called tanning; 
and as sumac contains more or less tannin it is 
a valuable material in the leather manufac¬ 
ture. The best European su i ac contains 84 per 
cent ot extractive substance, of which about 
one-half is tannic acid. The best Amer¬ 
ican sumac is paid by the importers and 
tanners to contain no more than about 
half this quantity of tannin. But all the 
chemical analyses which we have been 
able to find show that our native plant—Rhus 
glabra—really contains more tannin than the 
best foreign samples. This, however, may 
very easily be true, and yet by the faulty 
manner of gathering and preparing it, our 
better sumac may really be sent to market in 
such an inferior condition as to bring less than 
half the price of the foreign. And yet the 
foreign sumac is prepared by very ignorant 
Italians and Spaniards, while we boast of our 
greatly superior intelligence and ability. Here 
is then a matter by * hich our claimed supe¬ 
riority may be tested. The following figures 
will show the relative market values of 
foreign and native sumac in New York. 
Italian & Sicilian.$115. to $U2 50 per ton 
French At Spanish.110. to 107.50 “ “ 
American. 62.50 to 6D.00 “ •* 
The following figures show the actual value> 
according to the quantity of tannic acid con¬ 
tained. 
European Sumac (average)... 
Flue Pa ernio... 
Sample from \V, Virginia— 
' ( i ) Virginia. 
“ Pint, of Columbia..... 
“ Oregon. Missouri.. 
•* Finest Virginia. 
“ Fiueat Sicilian. 
16 50 to 10.CO per cent. 
24.00 to 22.00 “ 
20 . 8 ) 
28 50 to 28.20 " 
18.25 *' " 
23.07 
S0.60 " “)* 
23.65 " ") * 
If these figures are correct, and they are 
from the highest and most trustworthy re¬ 
sources, those marked with a *, [and which are 
very remarkable, being from a New York 
and Philadelphia importing house, who called 
the attention of the trade in an especial man¬ 
ner to these figures]; if these figures are cor¬ 
rect, we repeat, they show that we are either 
suffering from that popular prejudice against 
native products aud in favor of foreign arti¬ 
cles, which was long ago exemplified by the 
saying, “a phrophet is not without honor save 
in his own country and among his own peo¬ 
ple.” However, all that is necessary to be 
done is for the farmers to call upon the va¬ 
rious institutions they support for this very 
purpose, to experiment and ascertain the best 
time for gathering aud the best mode of pre¬ 
paring the sumac so as to put it on the mar¬ 
ket in such a condition as to secure a price 
equivalent to its actual value. 
The European sumac is Rhus coriaria; the 
American is Rhus glabra, or the smooth- 
branched species, which is the most common, 
and is too well known by its various names of 
sumac or shumake and by its conspicuous 
dark green, velvety clusters of seeds which 
ore extremely acid, to need further descrip¬ 
tion. In some parts of the country thousands 
of acres are covered with this shrub, and it is 
common everywhere. The common method 
of preparing it for market is as follows: The 
small branches with the leaves are gathered 
in July and August, dried in the ahude, aud 
thrashed on a barn lloor with flails until they 
are reduced to a coarse powder. This is then 
sifted to free it from coarse trash, and the 
powdered portion is bagged and carried to the 
mill to be further prepared. This is done by 
grinding it under a pair of heavy traveling 
stone wheels, shod with iron, and traversing 
a circular bed of smooth stone (See Fig. S91). 
The powder spread upon the bed is continually 
stirred by means of a rake or scraper attached 
to an arm of the upright drawing shaft (A)- 
When the powder is sufficiently ground the 
scraper is changed from its position into that 
shown by the dotted lines (B), by pulling a 
rod (C) which passes through the upper floor, 
and by which the finished sumac is pushed 
down the hole (D), and led by a spout into tbe 
elevator E (Fig. 392). It is then carried by the 
spout shown into a screen from which the 
fine duBt passes into tbe discharging spout (G) 
—to which the bags may be hooked—in which 
it is packed for shipment. 
The grinding mill is inclosed in a casing 
(F. F., Fig, 392) to confine the finest dust which 
would otherwise escape, a door being pro¬ 
vided for entrance. As the process of prepa¬ 
ration is very simple, it would not be at all 
difficult for any person who desires to exper¬ 
iment with this valuable wild product to do 
so by fitting up a mill with a pair of common 
cast off mill-stones, to be obtained at almost 
any country grist mill, and grind what he 
could collect aud dry, or procure. By using 
precautions to gather the twigs and leaves 
when in their prime condition; to protect them 
from moisture or damp; to reduce them with¬ 
out losing any valuable portion (the leaves 
and the bark of the trees contain the tannin) 
to a fine powder; to b9g this powder in sacks 
containing 100 pounds each, aud to ship the 
sample to a respectable dealer (we shall be 
glad to furnish names to any person who will 
actually prepare a sample of 500 or 1,000 
pounds, but not for the purpose of idle and 
troublesome inquiries) there is little doubt of 
our native product—in time—taking the place 
to which it is entitled in our home industries,. 
Sumac contains a valuable buff or yellow 
dye, and is also used as a mordant in produ¬ 
cing that valuable color known as Turkey 
red; but its chief use is for making morocco 
leather of goat and sheep skins for which it is 
the best material known, its color being a 
prime element in its value. 
After reports of new fruits which I have 
written have been published, I sometimes say 
to myself, “Perhaps the originators may take 
offense at my plain statements of facts regard¬ 
ing their pets,” for in reporting on new fruits 
I do not take the originators’ feelings into 
account at alL But they should not take 
offense. The public wants the truth, the whole 
truth, and nothing but the truth. We test 
new fruits to learn their merits and defects, 
not to tickle the fancy of the originators. 
Therefore 1 am pleased with the report given 
in a recent issue of the Rural New-Yorker 
of 8haffer’s Colossal Raspberry, for it sets 
forth the merits and defects of that variety 
without fear or favor. It is, however, pain¬ 
ful to see the personal animosities guiding 
opinions of new fruits, as was apparent in 
charges, or suspicion, against the Manchester 
Strawberry. Anything of this character 
must be frowned on and stamped out, or the 
best interests of pomology will be blighted. 
Some new fruits come brilliantly before the 
public by the force of popular men who in¬ 
troduce aud applaud them. Others quietly 
but persistently work their way to favor 
against opposition on all sides, and after scoffs 
and scorns aud kicks. A more recent example 
of this than the Concord Grape may be cited: 
it is the Reliance Raspberry. It was pro¬ 
nounced poor in quality, soft, and of objection¬ 
able color, very much like its parent, the 
Philadelphia, yet year by year it is gainiug 
friends, and may be more popular ten years 
hence than now. Why? It is hardy, vigor¬ 
ous, productive, and meets with ready sale in 
most markets. Messrs. Roe, Lovett aud others 
give full credit to the good qualities of Shaf¬ 
fer’s Colossal—its size, vigor and productive¬ 
ness—and point to its defects (every man and 
berry has defects) in a way not to be misun¬ 
derstood from their standpoint respecting 
their markets and individual tastes. Mr. Roe 
would prefer a pint of Briuekle’s Orange to a 
bushel of Reliance. The fancy markets of 
New York and Philadelphia would be affected 
by one shade in the color of fruit. But out¬ 
side of these fancy markets (which buy mainly 
for table use, fresh) the great demand is for a 
canning raspberry—niue-tenths of all that are 
sold in the country at large are for canning 
by individuals and factories, and for this pur¬ 
pose Shaffer’s Colossal is unexcelled. [We 
have no doubt of it. Eds.] Oar patrons who 
have canned it iti variably call for it the second 
time with remarks on its peculiar value in 
that regard. Mr. J. T. Lovett says: “It 
occurred to me that it would be flue when 
oooked, so I prepared it as for canning. Dreams 
of ambrosial fruits! I did not suppose a rasp¬ 
berry, fixed in what way you may, could be 
so rich and delicious. I am of the opinion 
that Shaffer has come to stay, it is so large 
and productive.” 
We do not expect more than ODe-half the 
yield from red raspberries that we get from 
black-caps, but Shaffer’s Colossal yields fully 
as much as the Gregg black-cap, and the 
Gregg is truly wonderful in productiveness. 
It also stands the hot sun as far South as 
Georgia, and produces no suckers to trouble 
the amateur. The red raspberries are of no 
use for drying. Mr. Lovett remarks that 
Shaffer’s is valuable for that purpose. The 
color of Shatter’s Colossal is far superior to 
that of New Rochelle, and it is of better qual¬ 
ity. It is better than Brandy wine or Turner, 
to my taste. [It can hardly be compared 
with Turner, that being very sweet. Eds.] 
Marshall P. Wilder, John J. Thomas and W. 
G'. Barry agree in rating it of medium quality. 
We have yet something to learn of the value 
of this class of berries. People who sell them 
about Rochester report a growing demand for 
them. Mr. E H. Vick, of Rochester, says his 
wife searches the market for them both for 
table and for canning. Chas. A. Green. 
Rochester, N. Y. 
-» - 
Some Strawberries.— I have one plant of 
the Manchester Strawberry; it is very vigor¬ 
ous; fully equal to the Bidwell on the same 
soil. Jersey Queen by the side of it is doing 
rather poorly—badly blighted. E. Engle. 
Beaver Co., Pa. 
(Ti)C IHunjurD. 
IVES, CATAWBA, ELVIRA, MISSOURI 
RIESLING, GREIN’S GOLDEN, 
EARLY VICTOR, A PROMISING 
NEW SEEDLING, ETC. 
GEO. W. CAMPBELL. 
The present season has been here a very 
unfavorable one for grapes. Severe frosts in 
April cut off nearly all the buds and blossoms; 
many kinds are bearing nothing; others a 
very little, upon secondary buds—none 
having a full, or average crop. At Lancaster, 
about 60 miles south, I found at Mr. J. S. 
Snider’s vineyard of 50 acres, the Ives seedling, 
of which Mr. S. makes a specialty, bearing 
well, healthy in wood, foliage and fruit. 
There were 80 acres of Ives planted in sandy 
or gravelly clay loam, 6x8 feet, trained to 
single stakes, aud the bearing wood renewed 
from near the ground each year. The esti¬ 
mate for the whole vineyard of Ives was an 
average of two and-a-balf tons to the acre; 
which the owner stated was much below the 
yield of last season. The vines seemed to me 
to be bearing all they should do; and 
altogether, it was the best vineyard of this 
variety 1 have ever seen. Five acres of Ca- 
tawbas were looking bad; hardlya fair cluster 
could be found. Brown or black rot had so 
much affected them that not more than one- 
fifth of an ordinary crop remained, and this 
very poor, the bunches very straggling and 
imperfect. An acre or so of Concords were 
looking fairly well, foliage healthy, and with 
but little rot. 
Of the newer varieties, Elvira and Missouri 
Riesling were planted in moderate quantities 
for trial, and were bearing well, Elvira show¬ 
ing indications of mildew in the foliage, but 
both were free from rot. The Riesling was 
grafted upon Ives stocks; was not quite ripe; 
but seemed the most promising of all this class 
of grapes, supposed to be Taylor seedlings, 
and which have found so much favor in 
Missouri. From the appearance of these 
grapes, as grown at Lancaster, and [also of 
specimen vineB at Delaware, the foliage 
appears very good, the growth strong and 
vigorous, product abundant, clusters hand¬ 
some, and quality good, but not very rich or 
high flavored, and though entirely free from 
foxiuess, have always something of the pecu¬ 
liar, immature flavor that characterizes the 
Taylor, or Bullitt grape. Greiu's Golden is 
aho one of the so-called Riesling seedlings, 
having the largest and handsomest clusters of 
all; it is also healthy in foliage and vigorous 
in growth. This season it appeared to have 
suffered from mildew upon the fruit, while 
the foliage was entirely free; and upon a few 
vines at Lancaster, grafted upon Ives, a per¬ 
fect cluster could not be found. Last season 
it was perfect, aud entirely healthy. A single 
vine at Delaware, bearing lightly, is entirely 
free from any imperfectiou, though the 
clusters are small and Inferior by reason of 
freezing in April. 
Amber, Black Taylor, Pearl, Faith and 
Noah are the namjs of others of this class of 
grapes, supposed to be of Taylor origin, and 
all having a family resemblance. All are 
bearing at Delaware, but very sparingly this 
season, for reasons before stated. All are 
very vigorous and strong growers with 
healthy foliage, and though good in quality 
and free from foxiness or coarseness, are not 
what I should call high-flavored, as compared 
with the Delaware, and I doubt their attaining 
great popularity at the north as table grapes; 
though they may be valuable for wiue-making 
here, as well as in Missouri; and already some 
of them have made a reputation and are in 
demand for that purpose, in France. 
At the meeting of the Ohio State Horticul¬ 
tural Society during t he State Fair at Colum¬ 
bus, specimens of the Early Victor grape were 
exhibited, but in poor condition, being then 
August 30, shriveled, and over-ripe. They 
were sent by Mr. Burr from Kansas, with a 
note saying they were fully ripe three weeks 
before. A few clusters upon a young vine, at 
Delaware this season ripened about with 
Moores’ Early. I think this will prove a very 
acceptable early grape, as it proves perfectly 
healthy, so far, as well as vigorous in growth 
good iu flavor and not foxy. 1 send you a 
small, but over ripe cluster. 
I send you also a cluster of a new seedling 
grape which fruited thi3 season for the first 
time,bearing the remarkable number of 10 clus¬ 
ters, all large and perfectly developed, without 
mildew or rot this peculiarly unfavorable year. 
It was the first grape in my collection to show 
color; but did not mature very rapidly, pro¬ 
bably owing to tbe large crop upon so small 
a vine in its first year of bearing. 
So far as an experience of 30 years in raising 
grape seedlings goes, the yield of this vine, 
both in the amount of fruit, size of clusters 
and in quality is unprecedented. And if it 
should increase in size in future years, as 
grapes usually do, I think there is something 
in this grape which may assist in verifying 
the Hon. Marshall P. W ilder’s prediction that 
“ our grapes will in time astonish the world. 1 ’ 
In a favorable season I expect to see its quality 
greatly improved; and upon the full develop¬ 
ment of the vine, I expect to see its size fully 
doubled. And even in its present condition, 
I think you will agree with me that it com¬ 
pares favorably with any grape, hybrid or 
native, yet produced in this country. [Judg¬ 
ing from this single bunch the quality is as 
good as that of any black grape we have 
ever eaten. Eds.] 
Delaware, Ohio. 
£ljc Slpiarimj. 
PREPARING BEES FOR WINTER. 
The first step is to be certain that the col¬ 
onies are all strong in numbers; if they are 
not, it is better to uuite the weaker until all 
are strong. Next, the amount and character 
of the stores for Winter should be looked after. 
A strong colony o( bees, wintered out-of- 
doors, seldom consumes more than 25 pounds 
of honey, but, to be on the safe side, it is bet¬ 
ter to allow it 30 pounds. It is better that the 
honey be early gathered, well ripened, and 
nicely sealed over. Some apiarists think that 
an excess of pollen in the combs sometimes 
leads to dysentery or bee cholera, hence it 
will be just as well, and perhaps better, in 
preparing bees for Winter, to leave out those 
combs that contain the most pollen. If from 
anv cause it is suspected that the honey is not 
suitable for Winter stores, then it should be 
extracted and the bees fed coffee A sugar 
made into a sirup by pouring a gallon of boil¬ 
ing water upon 20 pounds of sugar. This 
amount of sugar ougut to be sufficient to 
carry a colony of bees through the Winter. 
The feeding ought to be done early enough 
for the bees to get it sealed over before cold 
weather sets in. 
One or two holes should be made through 
each comb, near the top, thus affording the 
bees a passage-way from comb to comb in 
cold weather. 
Bees wintered out-of-doors ought to have 
some protection. A very good plan is as fol¬ 
lows: first, make a sort of box or small pen 
around the hive, by driving down stakes and 
nailing boards to them. The space between 
the hives and boards, which should be about 
one foot, should be filled with dry chaff or 
sawdust, piling it on top of the hive also, and 
then the whole should be covered with a roof 
of boards. Before putting in the chaff or 
sawdust a passage-way of boards should be 
made from the entrance of the hive to the 
outside of the inclosure, thus enabling the 
bees to fly out whenever the weather is such 
that they can. In very cold weather, this 
passage might be filled with straw. 
But in our Northern climate there is, per¬ 
haps, no better place for wintering bees than 
a good, dry cellar. It would be betler if the 
cellar were furnished with pure air through a 
six-iuch tube extending two or three rods 
from the cellar, and several feet below the 
surface of the ground. By admitting the air 
in this manner, it would be warmed some¬ 
what before entering the cellar. The impure 
air can be removed from the cellar by run¬ 
ning a pipe to within a few inches of the cellar 
bottom, and connecting the upper end with 
