THE BUBAL NEW-YORKER. 
»E« 6 
<l\]t ^orsanait 
OUR ANIMAL PORTRAITS. 
HEAD OF THE NORMAN-PERCHEBON STALLION, 
ORATOR. 
Kvkuv man’s face is, to a greater or less de¬ 
gree, a Sign-board on which is indelibly writ¬ 
ten many of the prominent characteristics of 
the individual, and very much of a man’s suc¬ 
cess in any business in which be bos to do 
with men, depends upon his ability to quickly 
aud accurately read these.' indications Ani¬ 
mals, and especially horses, but little less than 
men, have their individual peculiarities, and 
these are quite distinctly traced also in their 
facial markings. The good horseman soon 
learns to study these closely, and soon comes 
to know the horse with which he has to deal, 
and thus he is able to humor his caprices and 
take advantage of ull bis good nature. As a 
rule, the more nearly the horse is thorough¬ 
bred in some strain, the more closely be has 
been associated with man, the more intelli¬ 
gent, docile, and trusting he has become to 
wurds his master’s race. Some horses have a 
vicious, treacherous look, and in nearly all 
such cases can never be trained or broken, so 
as to be implicitly trusted: though they may 
be subdued through fear, they are ever on the 
alert to take any advantage of their master 
to do «» ugly thing. Others are open, frank, 
truthful and Intelligent, and horses having 
such faces are always reliable and honest, un¬ 
less spoiled by their association with vicious 
drivers. We take pleasure this week in show¬ 
ing, on our first page (Fig 498). the head of the 
PereheroD Norman stallion Orator, No. 2703. 
He is owned by Dillon Brothers, of Normal, 
111 . and was imported by them this past seu- 
son. As one looks into his strikingly intelli¬ 
gent, honest face, lie can but be convinced oi 
the truthfulness of the claim of his owners, 
that he is about the most knowiug horse they 
ever owned. While his eye is us "bright as 
that of ft hawk,’’aud seems to be reading your 
inmost thought a, yet there is an expression of 
kindness about it, and a look on the whole 
face that says,‘‘Yon can trust me” At the 
same time, there seems an inquiring, expect¬ 
ant. trusting look, as much as to say, "Master, 
is it not about dinner-time; and i trust you 
w ill uot, forget that Orator loves a good din¬ 
ner ?” Surely wo seldom see a handsomer or 
more intelligent equine head and face, aud 
our artist has succeeded in making a very cor¬ 
rect likeuess. 
March Sli 
April 932 
May l"l»2 
J une 1045 
July 9m 
August 806 
Sept. 70S 
October H45 
Next call 
had corn meal mixed with au equal weight of 
bran; this was fed from Sept. 10 to Oct. 15 at 
the rate of five pounds per cow per day. and 
since that time at the rate of about 8 to 10 
pounds per cow each day. I feed about X% 
ounce of salt regularly each day after the 
cows have eaten the other food. 
I do not insist, that this is the limit of profit 
able feeding by any means. It is mv inten¬ 
tion, another year, to determine exactly and 
by more liberal feeding the cost of 100 pounds 
of milk, exclusive of labor. The native cow 
referred to, in not, however, a continuous 
milker, and was, as nearly as I can determine, 
drv in 1883 about the same time as the native 
referred to in Mr. Aivord’s article. The 
Friesian cows are very generally long and 
heavy milkers. No 4 gave, on Nov. 8, 30)^ 
pounds of milk. It will he seen from this in¬ 
complete report, that the native cow, now at 
her best year for giving milk, does not excel 
very much the two-year-old heifers in quanti y. 
As to quality, no test of real merit has been 
made. As 1 now remember, the average per 
cent of cream from the milk of five Friesian 
heifers was 17, in the Spring. 
Jesup, la. 
tiHiJ Crops. 
PERSISTENCY IN MILKING. 
J. N. MUNCY. 
In the R. N -Y of Nov. 8, Major Henry E. 
Alvord calls the attention of dairymen to the 
importance of persistency in milking, and 
gives act ual and reliable figures as proof that 
the Jerseys have this good quality. His fig¬ 
ures are given, no doubt, with a view to giv¬ 
ing importance to the fact that the average 
native cows do not coutinue in milk flow as 
long us the Jerseys. I have been keeping 
weekly milk-records of native aud Dutcb- 
Friesian cattle, and give hero u few figures 
that seem to me to illustrate that the same 
virtue, "persistency iu milking,” exists also in 
the Friesian cows. 
2 Friesian 
Heifer, first 
ealr. 2 years, 
calved Feb 
ruary 29. 
3. Friesian 
Heller, first 
calf, 7 years, 
calved Mch. 3 
4. Friesian 
Heifer. 2 
years, first 
calf calved 
May 1. 
LBS. 
LBS. 
LBS 
IU5S 
771 
.... 
758 
654 
.... 
921 
796 
1081 
1000 
758 
lie-4 
881 
682 
990 
618 
591 
805 
633 
546 
850 
658 
503 
852 
6537 
5281 
5662 
Next calf 
Next calf 
Next calf 
April 17, *85. 
March 22, '85. 
July 3, ’85. 
I find that the actual difference between a 
daily aud weekly milk-record of cows is so 
small that it needs no consideration. This I 
have determined in the cuse of the College 
Friesiaus by comparing the actual daily record 
with what it would he had the weight of milk 
been made but once each week, l select the 
above native cow as one- of the best in my 
stable of 24. She weighs about 1,175 to 1,200 
pounds—breeding unknown. I could sell her 
to my neighbor for $8(1 at any time. Average 
natives in this locality bring $35 to $87 per 
head at public sales. The feed of these cows 
has been very similar throughout the year; 
all were kept on the same pasture aud had 
hrau exclusively in June, July, August and 
September for 10 days, at the rate of about 
2,000 pounds per month for 24 cows. From 
September 10 to the present time, they have 
THE BLUSH AND OTHER POTATOES. 
I take a deep interest iu the discussion of 
new varieties of potatoes in the Rural New- 
Yorker, as to yield, quality, etc , and the 
assumption that others are equally interested, 
is my excuse for saying a good word for the 
Blush. Of eight, varieties raised by me this 
year, this was first, in yield aud freedom from 
rot, aud if not the first in quality, it approaches 
very closely thereto, being dry, mealy, and of 
good flavor, though notsoflne-graiued assume 
others. Last Spring I planted three barrels 
of seed, and 1 do not lemember having seen a 
missing hill, which is more than 1 can say of 
any other variety planted, uuiess it be the 
Dakota Red; hut the lutter is fur inferior to 
the Blush in quality, being too watery. The 
White Star is a good > ielder, hut with me ills 
not as productive as the Blush ,and though dry 
and mealy, it is inferior to the latter in flavor. 
Parson’s Prolific is a very good table potato, 
hettei flavored than the Blush, hut it was very 
uneven in yield, some hills producingscurcely 
auy, while others produced heavily. 1 never 
raised a variety that had so nearly a uniform 
yield per lull, with tubers so nearly uniform 
in size as the Blush. They averaged four large 
tubers to the hill, which weighed from a half 
to three quarters of a pound each. There were 
scarcelj’ any small cues. Altogether, they 
were the finest potatoes iu our loeul market, 
and the store keepers here paid me from live 
to ten cents more per bushel than they paid 
for other varieties. As to their quality, near¬ 
ly all who bought them once wanted more. I 
have tried Wall’s Orange for two seasons. 
They are uetther productive uor good table 
potatoes with me. I don’t want any more of 
them. American Magnum Bonuui did well 
last year, but I his season they did not turn out 
half as well as the Blush. They are also in¬ 
ferior to it in quality. The Chicago Market 
is a very good potato, hut in yield and vigor 
of growth, it is far below the Blush. The 
Mayflower is a productive variety, but in 
yield is inferior to the Blush. I did not test 
its quality, hut have no doubt of its being 
first class. 
The Blush was uniform in size, uniform in 
yield per hill, of large size, with very few small 
tubers, of very vigorous growth, of good tuble 
quality, with scarcely any rotten ones, while 
other varieties dose by, rotted badly’. Its 
defects seem to be straggling in the hill, hollow 
centers in the larger specimens, and a rather 
dark color when cooked, with eyes rather too 
deep. It is hard to heat, however, aud I think 
the public are under deep aud lasting obliga¬ 
tions to the proprietors of the Rural New- 
Yorker for introducing aud disseminating so 
valuaole a variety. The P.. N.-Y. grows bet¬ 
ter as it grows older. T. B. 
horticultural. 
THE ALLEGED INFLUENCE OF POL¬ 
LEN UPON THE SARA A BERRY. 
PRES. T. T. LYON. 
So much has recently been said respecting 
the modifying influence of the pollen upon the 
flavor, texture, and even the form of the re¬ 
sultant fruit of the strawberry, that I have 
been induced not only to revert to my earlier, 
and somewhat extended experience with this 
fruit, hut also to observe with a good degree of 
care the apparent influence of this cause upon 
the very considerable number of varieties 
which 1 have had in cultivation, in alternate 
rows, during the past season. 
If this cause were as potent as some writers 
would have us believe, I ought, in numerous 
cases in which I have a row of a single pistil¬ 
late variety, bordered by a row containing at 
least half a dozen perfect flowering ones, to 
have been favored with numerous modifica¬ 
tions growing out of these varying causes. 
Also, since it. is generally believed that there 
must be more or less cross fertilization, even 
among perfect (lowering varieties, the influ¬ 
ence of this cause should, at least occasionally, 
become manifest, even among the latter, 
The fact is, however, that, in none of these 
cases have I been aide to discover such marked 
variations as I have been led to anticipate 
from the statements so confidently put forth. 
In fact, the Crescent, with me, is the same 
soft, indifferently flavored, regular, medium- 
sized berry, whether fertilized by the Wilson, 
Bidwell, Sharpies* or Miner; while the Cham¬ 
pion adheres to its normal fixity, whether 
growing beside Miner, Sharpless, or Downing; 
and Big Bob is the same "Little Boh,” whether 
it he neighbor to Crystal City, Black Defi¬ 
ance, or Cumberland Triumph. Nor am I 
able, from memory, to recall cases of such 
modification iu my past experience. 
8 uch cases of marked variation, however, 
have been by no means unusual in my past, ex¬ 
perience, under circumstances indicating the 
influence of various soils, modes of cultivation, 
varying seasons, stocks employed in grafting: 
and, perhaps, other causes, in ths case of 
Rhode Island Greening Apples, I have known 
cions, from the same source, grown upon one 
stock, to produce large, clear, golden, early- 
ripening fruit; while upon auot her stock the 
fruit was smaller, firm, and long keeping, and 
almost or quite as much rnsseted as a Roxbury 
Russet; although tho flavor aud general char¬ 
acteristics of the variety were, iu each case, 
unmistakable. Few growers will have failed 
to observe that soil, and especially cultivation 
unu general management, often essentially 
modify, not the form only, tut even the flavor 
and texture of fruits. Flemish Beauty pear 
will, in one case, show a beautifully clear 
skin, with a rich crimson cheek; while, in an¬ 
other case, perhaps in another season, or a 
different exposure or soil, it will he wholly 
rnsseted. Almost all varieties of the straw 
berry may, under high culture, in rich soil, be 
made to take on an irregular or cock’s-combed 
form cf berry; but this will rarely, if ever, 
occur under neglected culture, or in a poor 
soil, no matter how strong muy bo the tendency 
of the variety to such variation. 
With so many possible causes of variation, it 
would at least seem discreet, to suspend judg¬ 
ment as to the recently alleged potency of 
pollenization, until carefully conducted and 
repeated experiments shall have more unmis¬ 
takably indicated such potency, as distin¬ 
guished from other and long recognized 
causes of similar variation. 
Van Buren Co., Mich. 
THE PERFECT GEM SQUASH. 
After growing the Perfect Gem Squash, 
(disseminated in the Rural’s Kree-Seed Dis¬ 
tribution) for three seasons, I urn inclined to 
regard it as a valuable variety for the kitchen 
garden. Its small size and lateness have a 
tendency to prejudice one against it, but its 
many good qualities more than compensate 
for these faults The fruits make up in num¬ 
ber what they lack iu size. Tho vines are re¬ 
markably hardy, and endure the attacks ot 
insects without suffering much harm. Al¬ 
though the stems are scarcely less subject to 
the attacks of borers, than those of the Hub 
bard or Boston Marrow, the insects do uot 
seem to impair the growth or productiveness 
of the plants. The stems are verjf much 
branched, and although the vines do uot grow 
to a great length, the foliage covers nearly, or 
quite, as much ground as that of the longer- 
growing varieties. The variety has the pecul¬ 
iarity of producing many faciated stems— 
those iu which the branches, instead of leav¬ 
ing the main stem, seem to grow alongside of 
it, forming a part of it. This produces avery 
wide stem, on which the female flowers are 
extremely numerous. 1 have found as many us 
nine well formed fruits on a section of a stem 
two feet long, and 1 do uot find it difficult to 
credit the statement that twenty four fruits 
have been known to grow on a single plant. 
Although not quite as sweet as the Hubb&rd 
Squash, the Perfect Gem is not in the least in¬ 
ferior to it iu drj uess and freedom from fiber. 
In keeping qualities, 1 have found it to sur¬ 
pass the Hubbard. By cross fertilizing the 
Perfect Gem with the Hubbard, Butman, Mar¬ 
blehead, or one of the other first class varieties, 
it may be possible to obtain a sort possessing 
the good qualities of these with the vigor and 
hardiness of the Perfect Gem. "elm.” 
N. Y. Agr. Exp. Sta. 
HENDERSON’S WHITE PLUME CELERY. 
I tested this new variety with much interest, 
and thus far it has proved nearly all that has 
been claimed for it. I say nearly all: I noticed 
that the foliage blighted more than that of any 
other variety tested the past season. This, 
however, is the onlj’ fault I have seen thus far. 
The inner stems aud the lower half of the 
outer ones blanched beautifully wit hout hilling 
up. in flavor, crispness and tenderness, I 
think it equal to any variety that I have ever 
tested. We can hardly expect it to keep very 
well, for I think it doubtful if any variety 
would beep well, if put into the trench when 
blanched as well as the White Plume is, at the 
rime for putting away celery. I tried growing 
tho Whl;e Plume both on the level nrd in a 
trench: the plant? blighted decidedly worse in 
the trench. The blighting seemed to retard 
the growth somewhat, for while almost every 
other variety tested yielded considerably bet¬ 
ter in the trench, the yield of the White Plume 
was about the same in the trench as in level 
culture. _ “elm.” 
elje Cljiiarmti. 
REVERSIBLE FRAMES. 
PROF. A. ,1. COOK, 
For some years a few of our most successful 
bee keepers have been praising reversible 
frames. Mr. O. J. Hetherington. one of our 
most skillful Michigan bee-keepers, told me 
some years ago that the old style of the 
Qumby hive—one of the Huber style of hives 
—was superior on this very ground, that it 
permitted turning the frame up side down at 
will. Our people are very conservative, and 
it takes years often to introduce even a good 
feature into our practice; so, while many 
whispers of the value of the reversible frame 
have been heard, these, until within a year, 
have met, for the most part, deaf ears. The 
past year this subject has come prominently 
before the bev keeping public, and reversible 
frames have been tried by a large nuuiber of 
our most intelligent bee keepers, who. in 
nearly every cose, have only words of praise 
for the arrangement. 
ADVANTAGES. 
The advantages secured by these frames 
are: 1st. The combs are fastened on all four 
sides of the frame, instead of just to the top 
bar ami the upper part of the end bars, as is 
generally the case. Combs thus fastened are 
firmly held, aud will never fall out. no mat¬ 
ter how well loaded with honey, while being 
handled. Such thorough fastening is also 
very desirable in case the bees are to be 
snipped. Nothing cau he more disastrous to 
bees that are being transported from one 
region to another than to have a comb full of 
honey break out of the frame Of course, if 
we use wired foundation the above point in 
favor of reversible frames has noforce: combs 
on wires never fall out of the frames But, 
as desirable and excellent as wired combs are, 
comparatively few apiarists are yet using 
them. To such, reversible frames, enabling 
the bcc-keepcr to force the bees to form a firm 
attachment of the comb to the frame, would 
he a valuable acquisition. 
2nd. By the use of reversible frames bees 
can be induced to work in the surplus cham¬ 
ber, when otherwise this seems impossible, as 
every bee-keeper knows the bees always place 
some honey (often very little) above the 
brood. From this rim of honey the brood, by 
the time the honey harvest opens, is built 
clear to the bottom bar of the frame. If at 
this time the frames are turned bottom up, 
there will be no honey above the brood, and 
the bees, true to their instinct, will instantly 
rush to the sections and give us the delectable 
white clover und basswood honey in the sur¬ 
plus receptacles—just where it is desired. 
HOW USED AND MADE. 
To use these frames, we have ouly to take 
them out of the hive and turu them bottom 
side up. This will he done when we wish our 
combs firmly attached to the bottom bars; 
also at the beginniug of the honey harvest, 
when we wish to send the bees en masse into 
the surplus chamber, that our beautiful white 
sections may be speedily filled with more 
beautiful and whiter honey. 
t here are three ways to make these revers¬ 
ible frames: The frames may be made to 
stand up on the bottom board, like the old 
Quinby frame and the Bingham frame, or 
they may have a projection from the center 
of the end bar, resting on an iron support 
fastened to the side of the hive, midway from 
top to bottom; or, a strap of iron tbree- 
femrtbs of an inch longer than one-balf the 
leDgtb of the end bar, and of the same size, 
may have one end screwed to the center of 
the end bar of the frame, and be bent over at 
right angles one half inch from the other end. 
A hole is made through the iron in the mid¬ 
dle just below the angle, large enough to re¬ 
ceive a small wire nail. Now, Wy simply re¬ 
moving this nail and turning this iron, the 
supports may be changed from, what was the 
