642 
NEW-YORKER. 
SEPT 20 
on three legs for several steps after hitting a 
stone in traveling. After beginning the treat¬ 
ment it was six weeks before I noticed any 
improvement, and four months before I stop¬ 
ped the washing; but there has been no sign 
of a ringbone since—three years ago. 1 know 
of several other “cures” effected in this vicini¬ 
ty in the same way. A. d. h. 
Sunderland, Mass. 
BOOKS, ETC.. RECEIVED. 
John S. Collins, Moorestown, New Jersey. 
Wholesale price-list of small fruits, grape¬ 
vines, trees, etc. .with engravings of the Superb 
Raspberry and colored plate of the Kieffer 
Pear. There are several statements regarding 
the excellence of the Kieffer, that we should 
uot like to indorse. 
Also a pamphlet of the Early Cluster 
Blackberry, with a beautiful wood engraving. 
Series Ilf. or Houghton Farm Reports. 
Experiment Department. Diseases of 
Plants. Normal Condition of Cellular 
Structcre and Peach Yellows, by D. P. 
Peuhallow, B. S.—This pamphlet is divided 
into two pans, the first being devoted to the 
“normal condition of vegetable structure with 
reference to cell contents,” and the second—to 
the farmer the most valuable portion—to the 
“peach yellows.” The facts brought, forth by 
Prof. Pcnlmllow in this paper are the results 
of two years of constant field experimentation 
and observation. Orchards were thoroughly 
inspected, the ideas of leading peach grower s 
were obtained, extended field experiments 
were made with regard to the value of specia 
fertilization in arresting the disease, and an 
exhaustive examination of healthy and dis¬ 
eased struetu res was made under the micro¬ 
scope. As the result of these experiments the 
following course of treatment was found to be 
the most effective 1. Avoid undue applica¬ 
tion of stable manures, if necessary to use 
them have them all composted. 2. It the tree 
is already badly diseased, trim back all the 
branches show ing wiry t\\ igs, the object being 
to remove as much of the diseased structure as 
possible without killing the 1 ree. 3. Cultivate 
the orchard as you w ould any other crop that 
requires careful attention,and from which you 
expect to get paying returns. 4. Apply com¬ 
mercial fertilizers or the following mixture: 
Kieserite. 25 pounds, muriate of potash, 100 to 
150 pounds, and dissolved bone black, 450 
pounds. This is the proper quantity for au 
acre, which, allowing 70 to 100 trees to the 
acre, will give aboutsix to nine pounds to the 
tree. This will furnish a complete manure, 
and insure a complete building up of the en¬ 
tire system, if the trees are in an advanced 
stage of disease, add more muriate of potash, 
giving about four pounds of this salt to a tree 
of average size and age. Apply in the Spring 
before grow th commences, and repeat in the 
Fall. To apply the fertilizers, spade the 
ground as far as the roots extend. Mulch with 
inverted sod or with straw', and apply the 
fertilizer to this, leaving a space of one foot 
all about the tree. The object of the mulch is 
to prevent too sudden contact with the roots. 
If this occurs the strong fertilizers will be apt 
to cause injury. The subject of peach yellow's 
is an all-important, one to the peach grower, 
and as this pamphlet contains the results of 
careful and systematic work and observation, 
it should be in the hands of all growers. It 
can be procured of Major H. E. Alvord, 
Houghtcn Farm, Mountainvilie, N. V. 
--- 
The Coach makers’ Magazine says that 
lard should never be used on a wagon wheel, 
for it will penetrate the hub, and w ork its way 
out around the tenons of the spokes, thus 
spoiling the wheel. Tallow is the best lubrica¬ 
tor for wooden axletrees, 
TnE view' taken by Mr. Jones, in the Breed¬ 
ers 1 Gazette, is that among all the varieties of 
domestic animals there is none that is more 
essentially the farmer’s stock than the Short¬ 
horn breed of cattle. The cow is a necessity 
on the farm—on every farm—and the Durham 
sort, as he lieiieves, is far better fitted to meet 
all the wants of the fanner than any other. 
This is its crowning ami pre-eminent merit. 
But the breed has attained this excellence by 
being bred on the farm and accustomed to the 
keep and care ordinarily furnished by the 
practical husbandman, and furnishing the 
dairy products, as well as the meat, to supply 
his daily wants. 
Some little time ago a correspondent of the 
London Agricultural Gazette was shown a 
photograph of an American Jersey which 
was reported to have yielded 851 pounds of 
butter in a year. Now, that any Jersey in 
America or elsewhere, ever gave that quanti¬ 
ty of butter in one year, no one w ill ever make 
him believe. 
Speaktng of the uniformity of foreign but¬ 
ter, a w riter in the same journal asks to w hat 
extent have English producers—he will uot 
say of butter only, but of meat too—tried the 
effect of combination of growers to put the 
produce of all upon the market on better terms 
than they can individually '< As it seems to 
him here is a great flaw in English agricultu¬ 
ral tactics. English farmers do not sec the 
necessity of growers meeting buyers on equal 
terms. Buyers combine and dictate terms to 
the markets. Producers go to market to be 
bent or broken singly'. They do not see the 
gain of forming the separate twigs into a 
bundle. 
The Hon. George B. Loring. in his address 
before the New England Agricultural Society, 
showed that the farmers of New' England are 
growing richer. The decline of certain 
branches of farming, especially of those sta¬ 
ples that can be more cheaply produced else¬ 
where, is attended by an increase of all those 
products that enter into immediate home con¬ 
sumption ; and hence it is that the number of 
farms has increased, the production of butter 
has been enlarged, the sale of milk has become 
an important branch of the dairy, and the 
aggregate value of the annual products of the 
soil is greatly enhanced. 
The farmers of Harford County, Maryland, 
have $1,000,000 invested in canning factories, 
and are building more. A correspondent of 
the Philadelphia Press describes the process of 
canning tomatoes : After being scalded, they 
are deposited on long tables surrounded by 
women, called ‘‘peelers.” The pooled tomatoes 
fall through a spout, ai d the operator presses 
his foot on a treadle. Instantly there is a 
spirt., aud seeds, juice and pieces of tomato fly 
out; the can is full: the packer has done its 
work. Small tin caps that fit in the groove 
are put on the can’s mouth, aud a brush dipped 
in a weak solution of muriate of zinc is passed 
around the groove. The capper presses a hot 
revolving capping iron upon a small piece of 
solder, and the cap is firmly fastened. The 
can is then submitted to heat, w'hich expels all 
air from it through a miuute hole in the cen¬ 
ter of the cap, and then the hole is stopped 
w ith a drop of solder. 
The powor exercised by an annual root, 
says a late bulletin of the New York Experi¬ 
ment Station, is exceedingly great, as shown 
in the case of a long blood beet planted in an 
inch drain tile set upon end and buried in the 
soil, This drain tile was split lengthwise with 
the greatest ease as the root outgrew' its ac¬ 
commodations. The Station has this year 
among the Beauty of Hebron .Potatoes, one 
plant which has developed tubers in abun¬ 
dance in tee axils of its leaves. In one axil is 
to be seen a branch w'hich has swollen in 
three places into tubers, in no wise appearing 
externally different from a normal tuber, 
save in the green color produced by exposure 
to the light, in this case, rust, or blight, has 
affected the leaves of the plant, and is also to 
be seen upon the tubers, thus affording an op¬ 
portunity of noting the progress of the rot 
upon the tuber, So far as a casual observa¬ 
tion can extend, the leaf blight aud tuber 
blight affect l»oth tuber and leaf in the same 
manner, and whatever differences are later 
observed come from the difference of the 
structure of the affected parts rather than 
from any special difference in the fungus 
growth. 
-- - 
Formerly success in sorghum sugar-making 
has been the merest accidental hit of a blind 
operator w T ho could uot tell by' one successful 
manufacture how to make another, because 
the principle involved was unknown, says the 
New York Times. Dr. Collier has la d the 
mystery open and put the key into the hand 
of every person of ordinary intelligence. I his 
key consists of two simple points, viz., perfect 
maturity of the eane and prompt boiling 
down of the juice. 
There are few institutions in the United 
Kingdom, says the London Live Stock Jour¬ 
nal, that are doing more useful and efficient 
work than the Munster Dairy and Agricultu¬ 
ral School at Cork. The high honors taken 
at the dairy' shows in London, Dublin and 
Birmingham by butter made by young wo¬ 
men trained in dairy work at the school, fur¬ 
nish proof of the thoroughness of the in¬ 
structions imparted. But there is also the 
more direct and substantial testimony of en¬ 
hanced prices for butter, w'heu the article has 
been prepared by a properly-trained dairy¬ 
maid. Besides, it is found that young 
women instructed at the school are 
at once placed in positions of com¬ 
fort, there being throughout the country 
a demand largely in excess of the supply 
for trained dairymaids, to w'hom excellent 
wages are given. Among the dairymaids 
competing at the Cork Agricultural Society 
was one w ho had for several years been man¬ 
aging her father’s daily of forty’ cows. 
Benefit of Rolling Wheat Land.— 
M r. Fitzgerald stated before a late meeting of 
the Elmira Farmers’ Club, as reported in the 
Husbandman, that his wheat ground was fit¬ 
ted last Fall in just as good condition as he 
knew' how to put it, nevertheless, his crop 
failed. His neighbor, whose land adjoins his, 
sowed one day later, and he harvested a fairly 
good crop. After the neighbor had put in the 
seed he regretted that his laud was not in as 
good condition as Mr. Fitzgerald’s. In his 
field the seed came up promptly, the plants 
were healthy and vigorous, they w ent through 
the Winter without much loss; and the whole 
secret of his success was that he rolled the 
land; Mr F.’swas too loose. In the neigh¬ 
bor’s field seed came up several days before 
the plants appeared in Mr. Fitzgerald’s. The 
truth was his land was too mellow. If it had 
been compacted by passing a heavy roller 
over it he would have had the better crop of 
the two. 
root; in the latest sown wheat the root is pro' 
portioua)l,y larger. 
6. On poor soil and badly prepared ground 
the wheat should be sown earlier than upon 
rich soil aud a well prepared seed-bed. 
7. The best date for sowing Winter wheat 
in Central Ohio is from September 10 to Sep¬ 
tember 30, according to the conditions men¬ 
tioned above. 
For the latitude of New York city we 
should prefer Sept. 20 as nearly as may be. 
The Ohio Bulletin gives the results of the 
use of various fertilizers, but we do uot see 
that they' teach anything except that the land 
varies too much iu fertility to be valuable for 
experimental purposes. 
Bulletin No. 1 of the OLioAg’l Exper¬ 
iment Station, Columbus, gives some inter¬ 
esting wheat tests Fin lev was the first to 
ripen aud gave the largest yield of grain—12 
bushels to the acre, though 20 per cent, w as 
winter-killed. 
Treadwell, York White Chaff, aud Rice 
rank third in yield of grain. Sandomirka 
comes fourth. Clawson, VelvetChaff, and 
Champiou Amber take fil th rank. 
Silver Chaff yielded 20 bushels per acre. 
About 20 per ecut. was winter-killed. Rusted 
considerably. Six pecks of seed were drilled 
into the acre ol each kind. 
The results of thick aud thin seeding are con¬ 
tradictory. In one trial two pecks per acre 
give the same yield as eight pecks, and four 
pecks give more than any. In the second 
nine pecks give more than four iu the first 
trial and seven pecks give the greatest yield of 
any in either trial. 
The ripening of the wheat, it seems, was 
quite uniform throughout. If there was auy 
difference in the earli ness it was in l’a vor of the 
thick seeding. In regard to quality of the 
grain, little difference could be detected by 
the eye, but careful aud accurate weighing 
showed that the thin seeding gave the largest 
kernels. Another observation of some inter¬ 
est is that the proportion of the staud winter¬ 
killed was uniformly less iu the case of thiu, 
and more in the easo of thick seeding. 
At the Ohio State University, Mr. C. E. 
Thorne in the Fall of 1877 tested thin and thick 
seeding, the yield being at the following rate 
per acre : 
3 pecks of 32X bushels. 
5 “ 33% “ 
6 “ 35 % 
7 “ 37X “ 
8 “ 37X “ 
y •* six *• 
It will bo remembered that in our own 
tests made four years ago, one bushel and 
a-half gave the best yield. We have aimed 
to sow this quautity to the acre ever since. 
The obvious lessons to be drawn from the 
above tests are : 
1. That w’heat can be sown too thick as well 
as too thin to give the best results. 
2. That the richer the soil and the more per¬ 
fect the seed-bed the less the amount of seed 
required, 
3. That no definite rule cuu be given that 
will serve as a reliable guide for farmers in 
various portions of any State in determining 
the best quautity per acre. 
Touching early or late sowing,the following 
several conclusions are arrived at: 
1. Winter wheat may lie sowed too early in 
the season,or it may be sowed too late,so there 
must bo a certain time, neither too early nor 
too late, which is the best date to put in the 
seed. 
2. Many factors must bo considered in des¬ 
ignating the best time to sow. The condition 
of the soil, and the exposure, the presence of 
the Hessian fly, etc., must all be duly consid¬ 
ered. 
3. Early seeding does not secure an early 
harvest. The same variety sown under the 
same conditions will mature about the same 
time, whether the seeding lie doue the first of 
September or the first of October. 
4. Wheat sown as late in the season as it can 
be, provided it still tie given time to become 
firmly uud strongly rooted, and time to de¬ 
velop leaves sufficient to cover the whole 
ground, will best endure the Winter. 
5. The earliest sow'ii w'heat usually has tie 
largest top and proportionally the smallest 
Cider-making. —The Sun remarks that 
sweet apples alone do not make good cider, as 
the juice feiments rapidly. Mix them with 
sour apples. Gather the fruit when mature 
and store in a dry place where mellowing can 
go on for a week or two. Remove all that are 
decayed. There is a difference of opinion 
among cider-makers in regard to the best 
method of crushing; some still prefer the old 
wooden rollers, either fluted or with cogs, 
while the more modern mills grind or rasp 
the fruit into a finely disintegrated pulp. But 
whatever kind of mill is used, it is quite im¬ 
portant that the pulp should go immediately 
into the press and not remain for auy consid¬ 
erable time exposed to the air. The cheese, as 
it is termed, may be inclosed with coarse can¬ 
vas and layers of straw in making it up in the 
frames; but whatever the process, the juice 
should be expressed as rapidly as possible, and 
run into cleau casks. As it runs from the press 
it may be strained through a sieve or a kind 
of filtei; one made of straw forced into a bucket 
with a large hole in the bottom will answer,if 
nothing more convenient is at hand, the object 
being to remove auy small particle of pomace 
that may escape from the cheese while under 
pressure. The juice which first runs from the 
press is of course t he richest and will make the 
strongest cider, aud it is often saved separate 
in order to make a first-class article for hottliug 
or other purposts. A second, third dud fourth 
pressing is usually given to the cheese, adding 
water, cutting down the sides before each, iu 
order to obtai u every particle of juice from 
the pomace. But after water is added, the 
cider is so weak that it is of little value except 
for making vinegar. The expressed juice 
should bo put iu clean casks, and then set in a 
cool place, under a shed or iu a well ventilated 
cellar. The casks should be kept full, the 
bung-holes left open to allow the escape of 
froth and impurities, which will flow during 
active fermentation. Homo juice should be 
kept in a cask or other vessel near-by to be 
used in filling np the casks or barrels, at least 
once a day during active fermentation, which 
may extend from three or four days to a fort¬ 
night, according to the strength of the cider. 
As soon as the eider has ceased fermenting and 
become quiet, it should be carefully racked off 
into clean barrels which had been previously 
sulphured or washed with alcohol or other 
spirits. The sulphuring is done bv burning a 
piece of rag or slick dipped iu melted sulphur 
within the barrel or cask, always being care¬ 
ful to leave the bung-hole open while the sul¬ 
phur is burning. If the maker does not have 
enough extra casks for all his cider when 
racked off, he can use those in which it has 
been fermented, by thoroughly cleaning and # 
sulphuring them. The cider now should be 
stored iu a cool place to ripen, and the bungs 
driven iu unless active fermentation should 
set in after it is racked off, which will some¬ 
times occur if the natural clarification has uot 
progressed favorably. If the cider is stored 
in a warm place ripening will proceed so rap¬ 
idly that au acetous fermentation will ensue, 
converting the alcohol of the cider into vine¬ 
gar. Good cider contains from seven to ten 
per cent, of alcohol, which in cool situations 
is retained, but if cider is exposed to the air, 
and a temperature of eighty to ninety de¬ 
grees, an acetous fermentation takes place, 
and the alcohol is converted into vinegar 
and the cider either becomes very rough aud 
harsh, or changes into good vinegar. To 
preserve the alcohol and have the cider re¬ 
main sweet and palatable, it is necessary to 
ferment it at a sufficiently low temperature to 
prevent the transformation of the sugar into 
acetic acid. This is so well understood by 
our best cider makers that they do not under¬ 
take to crash their apples until cool weather 
in Autumn, at which time the fermentation 
can be controlled without much trouble. If 
the weather is so cold that the fermentation is 
sluggish.it is very easy to increase the temper¬ 
ature of the cellar, or even of the cider in the 
casks, or it may remain unformoutod until 
Spring, when, by n little care In racking, it. 
will soon become lino. Sometimes the cider 
will not work itself clear, and will require fin¬ 
ing. For this purpose, the white of eggs, isin¬ 
glass, or even milk may be used, aud then 
