er. It does just the work wanted, and hav¬ 
ing secured full troughs, stops running until 
more water is wanted, when it goes to work 
again. It passed through the severe gales of 
Winter uninjured, only requiring an occa¬ 
sional oiling. "We know of many similar 
cases._ 
Unwashed Wool. —Every farmer would be 
willing to sacrifice something to banish the 
barbarism of washing sheep; every one feels it 
and is soured by the compulsion which de¬ 
mands it. Houest farmers would be glad to so 
care for their flocks that choice wool from 
unwashed sheep could be put on the market in 
such shape as to bring them a fair return for 
theireare ; but dishonest men would certainly 
take advantage of their opportunities/and sell 
filth for wool.A writer in the Michigan 
Farmer says that all unwashed wool goes into 
the great “unwashed” pile. A’s wool, that is 
free from chaff and sand, helps to sell B's dirty 
wool. The manufacturer who buys Hi,000 
pounds of unwashed wool, does not take into 
consideration the 400 pounds of choice wool C 
may have in the lot, but all goes at one price. 
and have never known it to fail. It is also 
good for colic in horses. 
As the snake season is near and stock will 
sometimes get bit, baking soda bound on the 
place bitten and kept wet, will give relief and 
effect a cure. I have had both horses and 
cows bitten and have never known soda to 
fail to make a cure. s. H. H. 
Fresno, Cal. 
the product became widely known, 
name 
though the inventor, or originator of the idea, 
bad intended to call it an ‘improved skimmed 
cheese.” 
Now, although a very fair article of this 
kind of cheese was made at some of the cream* 
eries, there was always more or less difficulty 
in emulsifying the fat with the skimmed 
milk, and it has never been conveniently and 
properly done until quite recently. This trou¬ 
ble is now overcome by the invention of what 
may be called the “Cooley Lard-cream Centri¬ 
fuge,” a machine for making “artificial 
cream" from skimmed milk and fats. The 
invention may be briefly described as a small 
metal cylinder having thousands of points cut 
upon its surface iu spiral courses. It is in¬ 
closed in a shell and arranged so as to make 
from 2,500 to 8,000 revolutions per minute. 
The skimmed milk and melted fat enter this 
machine together at the bottom, and under 
this rapid revolution the fat is cut into minute 
granules which are surrounded or encased 
with a pellicle of ski turned milk.presenting the 
same general appearance and characteristics 
as the butter globule in milk- thereby forming 
a very perfect emulsion. The artificial cream 
thus obtained is immediately added to the mass 
of skimmed milk in the vat, where it is stirred 
60 as to be evenly incorporated through the 
mass, and the whole is then set v, ith rennet 
and quickly coagulated. 1 he process for mak¬ 
ing the cheese, after coagulation is perfect, is 
very similar to that for making the ordinary 
whole-milk cheese of the factories. Either 
lard or oleomargarine can be used to supply 
the fat, and, under careful management and 
proper manufacture, a cheese is produced 
which in texture and taste is nat readily dis¬ 
tinguished from cheese made from whole miLk. 
I do not mean to say that this improved skim 
cheese is equal to the finer descriptions of 
whole-milk cheese, but I have seen specimens 
that were mellow, palatable, and t_> all appear¬ 
ances not inferior to much of the second grade 
cheese of whole-milk factories. 
What is to be the result of this discovery is 
a question now of deep interest to dairymen 
and the trade. On the one hand, it is said 
the improved skimmed cheese utilizes to the 
best advantage the skimmed milk, aud will 
furnish consumers with a palatahle article 
of food at a low price. Its manufacture 
takes from the trade a certaiu quantity of 
poor skimmed cheese, and therefore benefits 
the trade by decreasing the production of 
tough “ white oak skims," while at the same 
time consumption is promoted by having a 
palatable article furnished at low price. Oa 
the other hand, it is contended that as the 
profits from milk turned into butter, lard aud 
cheese are much more than can be realized 
from it when made into whole-milk cheese, 
many of the whole milk factories will be 
turned into creameries and go to mak- 
imr lard cheese ; that the manufacture of 
A friend writes: “ I was mad enough to kill 
Messrs.-ou finding that they had sent 
me a lot of utterly worthless mangel seed 
which had been ruined by mice aud was prob¬ 
ably several years old. What utterly utter 
meanness and rascality that is—isn't it? Sup¬ 
pose I had not found it out?. 
The Noodle’s Agricultural Drawing-Room 
Companion comes out in its June number with 
a flaming exposure of the Bessarabia Corn 
swindle that was tho roughly exposed in these 
columns five weeks ago. One would suppose 
that misfortunes would have taught this sheet, 
which once occupied a proud position, the 
loveliness of justice—the hatefulness of arro¬ 
gance and presumption. But when indiffer¬ 
ent or incompetent officers are at the mercy 
of a discontented and rebellious crew—it is 
perhaps as well the ship should sink. .... 
“You ask my opinion about the Manches¬ 
ter Strawberry,” writes the veteran Mr. C. M. 
Hovey in reply to our inquiry; “having 
never seen it, perhaps I ought not to express 
my opinion, but upon readiug carefully all 
that has been said about it, with the descrip¬ 
tion aud the colored plate and its history, I 
am very well satisfied it will prove to be the 
Hovey. When first brought out I wrote to 
Mr. Lovett for some account of it. His answer 
was: ‘The Manchester is an improved Hovey, 
can I say more!’ This led me to ask, what is 
an improved Hovej’? especially as it . 
strawberry cultivated for 10 or 15 years, 
pistillate aud described by Mead, Burrows and 
others as precise’y like the Hovey. Upon 
further inquiry I found that gooi judges who 
svw the specimens exhibited in June last in 
Boston, as a new variety, thought it very 
much like a Hovey, but not thinking of such 
an error, did not examine as carefully as they 
would have done had they known its history. 
1 can only add that I look with much interest 
to the season of fruiting. I sent for plants, but 
was told they were all sold. I hope yet to get 
some soeciineus to plant out: one look at the 
The Whortleberry. 
If your excellent correspondent, Mr. John¬ 
son, should ever visit New Eagland, in July 
on to August, he will find plenty of balf- 
a dozen different sorts of most delicious 
whortle or huckle-berries, as they are generally 
called there, not only growing on the sandy 
soils, as he speaks of on page 287 of the Rural, 
but also in those full of stones and larger 
rocks. Indeed, the berries seem to be the 
largest and most delicious where stones 
abound, except those growing iu swamps, 
and these attain nearly the size of the common 
red pie cherry, aud are rather the sweetest, 
though not the spiciest of all sorts. All these 
berries grow wild, never need cultivation, and 
endure from generation to generation. D. 
Chemical Constituents of Clover —An 
acre of good clover, savs Prof. Kedzie, of the 
Michigan Agricultural College, will make 
5,000 pounds of hay, containing S831-£ pounds 
of miner 1 matter or ash. In this ash will be 
973*2 pounds of potash, 96 pounds of lime, 
pounds of magnesia and 2S pounds of phos¬ 
phoric acid. The hay wifi also contain 108 
pounds of combined nitrogen. These are the 
stores of available material which an acre of 
Red Clover can offer to any succeeding crop 
when it is plowed under, and they are also 
available material which an acre of clover sod 
is capable of furnishing to a succeeding crop 
when a clover sod is plowed up. for it is found 
that the scythe leaves to the field as much 
material, both organic and inorganic, as it 
removes in the hay it cuts- In 2V£ tons of 
clover hay, or in an acre of clover sod of corre¬ 
sponding quality, there will be, both for grain 
and straw, enough phosphoric acid for a crop 
of 34 bushels; of combined nitrogen for TL 
bushels: of potash for 102 bushels; of magnesia 
for 120 bushels and of lime for 270 bushels. In 
other words, the clover hav or sod contains 
enough p osphorie acid for more than double 
an average crop, enough nitrogen for more 
than four average crops, and potash for more 
than six average crops of wheat! With such 
figures before us, need we wonder that farm¬ 
ers are surprised at the large crops they can 
raise on a clover sod ? We see, a'so, why 
lands in rotation with clover can endure the 
heavy tax of two crops of wheat in succession 
without complete exhaustion. 
Burbank Seedling Potato. 
Two years ago I purchased a bushel of Bur¬ 
bank Seedling Potatoes, planted them ou good 
potato ground—black soil with clay sub-soil— 
and had a large yield of long, handsome 
tubers, but they were coarse-grained, third- 
class potatoes for table use Last season I 
planted them on gravelly soil, not firstrrate 
potato land, and got about half the yield of 
the year before, with some improvement in 
quality. I think there are many better kinds. 
Greenfield, Wis. A - l. s. 
Spring “Rye.” —In a late Rural J. F. C,, 
Dead wood, Dakota, inquired about “ Spring 
Rye.” As a market gardener, I try every 
new vegetable, grain and fruit, recommended, 
for our climate, so 1 bought a package of this 
grain under the name of Giant Summer Rye. 
The first year I raised about as much as I had 
planted: the second year I got about half as 
much; and the third year it never headed at 
all. In the Fall the stools were so nice and 
green that I let them stand over Winter, and 
the next Fall they headed out, but there 
wasn’t a grain in the heads. This was my 
experience with Giaut Summer Rye on top of 
the Alleghany Mountains in Central Pennsyl¬ 
vania. c ’ c * 
Ramsey, Pa. 
[This is the Polish Wheat, Nevada Rye, 
Wild Goose Wheat, Wheat of Taos, Diamond 
Wheat, etc, that has at times been offered for 
many years. Eds.] 
Soma Experiences with Fruits and 
Novelties. 
Champion Grape is very' hardy and pro¬ 
ductive, but is of too poor quality to plant 
for use. 
Worden Grape with me will supersede the 
Concord, it being larger and of a better qual¬ 
ity and a very few days earlier. 
Taylor’s Prolific Blackberry is no har¬ 
dier than the Kittatinny. It winter-kills 
as badly and was too much winter killed in 
18S0—’81 to fruit, while the Snyder was unin¬ 
jured. 
Brandywine is the best red raspberry that 
I have fruited, and Gregg the best black ; Doo¬ 
little the best early. 
The Stump Apple from fruit on top grafts, 
is hardly equal io the Summer Rose which it 
resembles, ripening at the same time. 
The Summer Rose in my estimation is the 
best early Summer apple; Maiden Blush is 
best for late Summer; Rambo for Fall; 
Winesap and Newtown Pippin for Winter. 
But for a market apple, the Ben Davis takes 
the lead. 
The Crescent Strawberry, after a trial of 
many different varieties for all purposes, stands 
at the head of the list, but it needs to be fer¬ 
tilized with some other variety. 
The Ohio Potato is the earliest and best 
in my opinion, formed after having tried many 
varieties of early potatoes. The Mammoth 
Pearl is productive but of poor quality. 
Bliss’s Early Golden Sweet Potato after a fair 
trial is superior in no way to Southern Queen 
or Bermuda, and is not of a golden color at 
all when compared to the Yellow Jersey. 
Bliss’s American Wonder Pea is a very 
superior variety and with me supersedes all 
other early varieties. D. h. m. 
Payson, Ill. 
Distance Apart of Potato Hills and 
Rows.—A New England potato raiser of note 
writes to the Springfield Republican his advice 
and experience: “ The shortness and scarcity 
of our last season’s crop have taught us some 
lessons in regard to it. that it is well to heed. 
It has shown that foreign potatoes can be put 
upon our market and sold from 60 to SO cents 
a bushel and at a profit. This shows that we 
must l^arn howto produce our crop for less 
than 50 cents a bushel. The yield per acre can 
be very much increased by proper planting, 
cultivation and cleanliness. Weeds and a 
large yield of potatoes rarely grow together. 
Distance between rows and hills verv mate¬ 
rially affects the yield-per acre. Withrows 
and hills 31a feet apart each way, there will 
be 3,555 hills per acre, and allowing 40 hills to 
the bushel, the yield would he SS®f bushels. 
Reduce the distance to three feet each way 
and wc get 4,440 hills, and allowing the same 
number of bills to the bushel, it would give 121 
bushels pier acre. Reduce tin’s still further, 
and grow them three feet between rows and 
j et OF THE Farm. —Lives there a man hills two feet apart, and each acre will have 
ul so dead that he has uo liking for 7,200 hills, and at the same ratio will give 181>£ 
If so, we are sorry for him, whoever bushels per acre. Again, let the rows remain 
be, says a writer in the Sun. Of all the same distance, and nut the hills only one 
vtaere pets seem appropriate the farm foot apart, and 14 520 hills will give a yield of 
at the head, and of all animals to be bushels per acre, allowing the same num- 
the cow should have first place. Gen- her of hills per bushel. Now different varie- 
ocent. confiding, and affectionate by ties require different distances, and I would 
she requires only the opportunity to recommend that all small-top varieties be 
er appreciation of kindness and a f ten- planted still closer than three by one foot, 
jm those about her. Iu calfhood she Qn clear ami clem land this crop will grow 
f taught not only to submit to band- with rows only 33 inches apart, or six rows to 
id Dotting, but to desire, look for, and ,. a oh rod in width. At this distance, with the 
Castration of Ponies. The English Live 
Stock Journal says that this should not be 
done till they are two years old, at which age 
they develop a much better crest, and have 
altogether a bolder appearauce, as if done 
when yearlings, or as six weeks old foals. W e 
believe it is unheard ,4 in America to castrate 
even the largest class of foals at so early an 
age as six weeks, it beiug more generally 
done at 12 to 18 months age, unless the colt 
has a particularly low crest, aud then to in¬ 
crease this aud give it a handsomer shape, the 
castration is left to two years old. 
1 Mr. William Falconer w'rites us that he 
finds that Dalmatian Insect Powder is an in¬ 
secticide—perhaps a preventive rather than a 
destroyer. After some hours aphides become 
intoxicated as it were, reel over, but do not 
begin to die till from 10 to 20 hours after its 
application..... 
Now 7 , May 18, there are three trees with 
beautiful purple leaves unfolding, These are 
the Purple-leaved Beech, the Blood Birch and 
the Oercidiphyllum Japonicuni. The last is a 
late introduction from Japan where it is said 
to grow to the bight of 75 feet or more. It 
has stood unharmed in the vicinity of Boston 
for several years and there is little doubt it 
will prove a hardy tree and a decided acquis¬ 
ition...... 
How often we see it stated that if an aspar¬ 
agus bed is at the outset well manured it will 
last aud thrive for 20 years. Wh y does aspar¬ 
agus need so much manure? And if it does 
why will it “last for a life-time? ” Why should 
not the same reasoning apply to corn, w'heat, 
oats and every other crop? The fact is, as we 
believe, asparagus needs very little manuring, 
A suitable soil and cultivation will keep an 
Alfalfa; Moles; Bloating; Snake Bites. 
In the Rural of March 25, page 205, I 
note what is said regarding gophers and 
moles destroying alfalfa. If the ground is 
level and checked off iu squares so that it can 
be flooded, the gopher and mole nuisance will 
be got rid of more easily aud effectually than 
by trapping. Alfalfa does better with us on 
sandy loam thau on any other soil. If Mr. 
Collar, of Ford Co., Kansas, will salt his alfalfa 
hay, the leaves will not fall off and his stock 
will eat the stems as well as leaves. When 
allowed to stand until the seed forms before 
cutting, the stems are always woody Should 
stock become bloated from eating green al. 
^alfa a safe and sure remedy is to Like two 
r tablespoonfuls of baking soda and half a pint 
of salt; put these iu a bottle; fill with water 
and drench the animal. The beast will always 
begin eating within fifteen minutes. I have 
used the above remedy for the past eight years 
The N. Y. Tribune says of an Onondaga 
farmer that he put up a windmill last season, 
that has given an abundant supply of water 
for his stock aud can easily be made to run 
a fountain in his lawn during the warm weath- 
