4885 
The Rural New-Yorker is well aware 
location has everything to do with the kind of 
grape grown. We have evidently a “vine- 
laud from Canada to Florida, from the At¬ 
lantic to the Pacific. New varieties are being 
produced, that will suit nearly every location. 
Facilities for marketing fruit, are increasing, 
and soon every shade of taste can be satisfied 
I do not grow Concord, and will not nave 
anything of that class. The Isabella is pre¬ 
served because it was my first love. 
From C. M. Hovey, Boston, Mass.: 
“What two grape vines, each of black, red 
and white, for home use, would you select as 
the best? What two of each for market ?'' 
These questions are both difficult and easy to 
answer—difficult, because you do not say 
whether for New England, the Middle States, 
or the South; (for the Rural is aware that 
what might be the host in one place, might be 
poor in another;) one scarcely wants a better 
grape than the Catawba as it grows on Kelly's 
Island, but in Massachnsetts it is scarcely 
equal to our best wild grapes; and difficult 
agaiu, for some which appear to be the best 
grapes are so uewly introduced that time 
enough has not elapsed to know their real 
capacity for endurance of climate, and their 
adaptability. 
On the other hand, it is very easy to answer 
one part of your questions; and difficult the 
other part. It you had asked what were the 
best black, red and white grapes, without re¬ 
gard to climate, 1 could say, without hesitation, 
the Concord, Brighton, ami Rebecca; but as 
the last cannot be gro wn in our climate, we 
must put some other sort in its place. What 
shall it be? I eanuot say, but as far as my 
experience goes, I should name the Pooklingtou. 
Now as to the second variety, I am 
very uncertain: the competitors would be 
Worden, Moore’s Early, Rogers’s 4, (Wilder,) 
and Cambridge. I have too little knowledge 
of the Worden to speak witn certainty. 
Moore’s Early is just what Mr. R, Mantling 
described in his report as chairman of the 
Fruit Committee of the Massachusetts Horti¬ 
cultural (Society, a few years ago, viz.: “It is 
quite pulpy, with considerable water flavor, 
and its earlmess is its strong point.” Rogers's 
eat well, but the vines grow “smaller by de¬ 
grees and beautifully less, ’ unless well cov¬ 
ered in Winter. Cambridge is too much like 
the Concord. I have grown vines by the 
thousands for 50 years, but my laud 13 too 
cold (wiih clay sub-soil) to produce prime 
grapes. Ever since I first fruited the Isabella 
in 1828, the Diana in 1843, and the Concord in 
185fi, I have failed to produce a fine crop of 
any other grape except the Brighton. My 
second choice would be the Worden. 
Of red grapes, after the Brighton, there 
seems to be an interregnum, unless we name 
the Lindley. The Vergennes is marked well 
up, but—well it is too new to speak aeouratefy 
about. Lindley looks well, and eats well, it 
had better fill the place. 
White grapes of auy real value, are of too 
recent introduction to be judged of correctly. 
Nothing can surpass the Rebecca, except the 
Muscat of Alexandria; but if we can’t raise it, 
itis of no value, good or b id. The next is the 
Pooklingtou -a magnificent and graud grape, 
quite as sweet and as good as inauy other so- 
calbd early grapes, which are said to ripen 
two weens before the Concord; bit to know 
how perfectly luscious it is, when it puts on its 
golden hue, it must have all the fine weather 
our ninety day Summer will give. It is 
sweet and fine when it ripens with the Con¬ 
cord; but a few days later it is the best of all 
grapes, red, white, or black, for our Northern 
climate. Until we know more of other white 
grapes, all of them are second. My summing 
up would be, for borne use aud market: Black: 
L Concord; 2, Wordon. Red: 1, Brighton; 
2, Lindley. White: 1, Pocklington; 2, Duch¬ 
ess Niagara, F. B. Hayes, Jessice, etc. 
Time is the test of most sublunary things, 
and particularly of fruits. For a grape which 
some of the great Boston pomologists consid¬ 
ered to be “only fit for jellies,” the Concord 
has become a grape quite good enough to eat, 
and to be brought to market by hundreds of 
tons, with a ready sale. The samo fruit com- | 
mittee, before quoted, said that often ten 
cents more per pound were paid for prime 
New York specimens thau from those pro¬ 
duced at home. It is the grape of grapes. 
That grapes to be truly estimated must have 
the test of time, it is only necessary to inquire 
what, has become of the Iona, Israella, Auna, 
an l Eumelan, introduced with such a flourish 
of type and blowing of trumpets as the grapes 
par excellence of America. 
THE CONCORD FOREVER I 
SOME IMPORTANT STATEMENTS 
I uotieed iu the Rim At,, sotnu lime back, 
that the Concord is very little thought of by 
some of its contributors, and also by some of 
its editorial write rs. There are several thou 
saDd acres of vineyards in close proximity to 
my place of residence and from the uature of 
my business for the past twelve years, I have 
SUPPLEMENT TO THE BUBAL NEW-YOBKER. 
been brought into almost daily contact with 
the grape-growers. Years ago—bow many I 
will not venture to state, but certainly as 
much as 15 or 20—the Coocord was discarded 
as unworthy of a place in the vineyard. Vine¬ 
yards were largely planted to the Isabella, 
Catawba, Delaware, Eumelan, Iona, Lydia, 
and numberless other varieties, but largely to 
Isabella, Catawba, Iona, and Delaware. The 
Concord was the pariah, and he who planted 
any was hardly civilly treated by his brother 
vineyardists 
The result of all these years of experience 
has been that, in point of profit, the list of the 
old varieties now stands Delaware, Concord, 
Catawba. The despicable Concord is second 
iD the list of three, and all but these three of 
the old varieties have been discarded. There 
are a few Catawoa vineyards that pan out 
about as well as the Concords, but very few. 
There are still many of the old vineyardiste 
who still affect to despise the Concord. Many 
of these have been consulted time and time 
again by mysrlf and partner in reference to 
setting out a vineyard. After their diatribe 
against the Concord, the answer to the ques¬ 
tion as to what wo should set out was invaria¬ 
bly Dela wareand Concord, and Cata wba(not al¬ 
ways given in the order named). “But why 
set Concord?” we would ask. The answer 
would be “chat very often we would get a 
poor crop of Catawbas, and then the other 
two, which were always sure, would help us 
out” Tney are afraid that Concords will not 
bring a good price in market some time, but 
they are no nearer that time now than they 
were 20 years ago. 
I assure you, gentlemen, a great many were 
thunder-struck list year (1883-84) when their 
returus from New York gave more,per pound, 
for Concords than for Catawbas As a rule, 
with Concords selling for half the price of 
Catawbas, tney pay more to the acre. 
In this locality capitalists in a small way, 
men who have been brought up among 
grapes, are always ready to buy a piece of de¬ 
sirable vineyard. A friend of mine has 60 or 
70 acres indifferent localities. He hai been 
offered for bis different parcels: for his 
Catawba vineyard, |400 an acre, aud 
for another Catawba vineyard, $503 
per acre In these two there are some 
Delawares; m the latter more than in the 
former. He thinks he could get $500 and $600 
respectively an acre. For his Concord vine¬ 
yard, containing Concords exclusively, he 
has been offered $850 a acre, and believes he 
could get $1,000 an acre, but would not sell for 
that, in justice, I should say that the Con¬ 
cord is plauted on strong wheat laud three- 
quarters of a mile from the lake. The land is 
much superior to that in his other vineyards; 
but it is in a locality where it would not be 
safe to set Catawoas. A Concord vineyard, 
w Here his others are, would bring about the 
same, Bay $500 an acre. 
It is also urged that the Concord is a poor 
keeper. I saw 10 tons all in the same room 
lundergroundl on the 15th of February, two 
years ago. The owner was shipping every 
day, and they had kept well enough to bring 
an exorbitant price. There were a few spoiled 
berries on every bunch, but these were quick¬ 
ly cut out with the trimming scissors. The 
same party bad tried keeping them before; 
but had failed. The whole secret of his later 
success was that he allowed the grapes to be¬ 
come ripe before picking them. The result of 
a thorough investigation was that we set a 
large vineyard last Spring uiue tentns Con¬ 
cords aud one-teuth Concords to graft to 
Delawares, for market purposes, and to make 
money. The newer varieties will be tried; 
but what is now set, about 30 acres, will have 
to pay all the expenses, as all experience has 
been against tho so-called faacy varieties. 
Still we are going to buy a ticket in the lot¬ 
tery, aud who knows but what we may draw 
a prize. “HERMITAGE VINEYARD,” 
THE BREAKING UP or WINTER. 
The breaking up of Winter is by no means 
synonymou'S with the advent of Spring. 
Grim Wiuter, reluctant to relax his firm grip . 
on land aud water, loosens his hold ouly to 
tighten it again, aud in place of the heavy 
coat that has disappeared in whole or part, 
casts over the earth u mantle of snow lighter 
and lighter as his strength and resources grow 
less before the gladsome approach of his 
genial successor. After cheerful days of suu 
shine aud warmth, how often does such a 
chilly scene as that represented at Fig. tl8, 
page 207, depress the spirits rendered buoyaut 
by the first premonitions of Spring. Yet uot 
altogether cheerless is the view, for however 
dispiriting the outside world, the smoke from 
tho thatched farm house, rising slowly in the 
stilly air, tells of comfort aud cosiness with¬ 
in. The “Breakiug up of Winter,” at auy 
rate, admonishes the farmer that Spring, the 
busiest season of the year, is upon him. Ar e 
you prepared ? 
(Every query must be ace<vnpanled by the name 
and address of the writer to Insure attention. Before 
asking a question, please see if it Is not answered In 
our advertising columns. Ask only a few questions 
at one tlme.l 
(Continued from page 205.) 
PRIVATE JUDGMENT NEEDED. 
“Subscriber," Alabama.—An island on the 
Choosa River here will produce from 50 to 75 
bushels of corn to the acre. It has not been 
in cultivation for several years, and is covered 
with “Dewberries.” The vines are very rank, 
abundant, and bear the finest berries ever seen 
here, averaging as large as a hickory-nut, and 
making the finest quality of wine, preserves, 
marmalade, etc: what would be the most 
profitable crop for the island, and would it pay 
to grow and sell the berries put-up or fresh? 
Axs —It is difficult and extremely hazard¬ 
ous to attempt to give advice on such a sub¬ 
ject with the limited knowledge at our com¬ 
mand, and we shall not attempt it. You say 
the land will produce 50 to 75 bushels of corn 
per acre; we suppose you mean shelled corn, 
though you do not 3ay so. Well, would not 
that be a paying crop? Both the fodder and 
grain are staple articles, and probably would 
find a ready home market. Whether it will 
be a paving one, however, you can best judge. 
Cultivation may increase the yield and size of 
the fruit, and it may not. The only way to de¬ 
termine is to try it. Assuming this to be a 
fact, then come your queries as to marketing, 
canning, drying or wine-making. To answer 
these, yon must first know your market and 
whether you can get the fruit to it in good 
condition, in a fresh state; and whether the 
market will take the goods at a price that will 
justify the expense, and leave you a sufficient 
margin for profit. You can best judge as to 
your facilities for reaching a market, and the 
average ruling prices for such products. The 
fruit dried, canued, or made into wiue extends 
the area of its consumption, and gives you, o 
to speak, the markets of the world, and your 
success will depend eutireiy on your ability to 
find or make a market for your products, and 
the profits will depend altogether on the 
amount you will realize for them above the 
coat of production and marketing. These are 
questions for study and careful consideration, 
and you should be able to arrive at as correct 
and satisfactory a conclusion as aayone—far 
better than we can at this distance. Whether 
it would be well to use the native plants 
or some of the standard sorts, we can¬ 
not tell till we have tried them, and our advice 
to you is to trv them in your soil aud location. 
You will then, aud then only, be able to get a 
correct answer to your question. Knowledge 
is obtained from various sources, smd the best 
source in this case, and that which will be of 
the most value, will be actual trial and 
experiment. A person engaging in any 
business or pursuit must assume some 
risks and responsibilities, and the fruit-grower 
is no more exempt from these than those in 
any other profession. 
DUCKS. 
J. .4. 5, Gallatin, Mo .—I wish to learn all 
about ducks, as to the different varieties, their 
color, size, disposition, hardiness, etc., etc. 
Ans. —An auswer to this question in full 
would require a suppleweut to itself; for there 
are several varieties of ducks. Besides the 
common mixed colored, there are the White 
Top knot or Crested Duck; the Cayuga, a fine 
large black duck : the Roueu, the Musk or 
Brazilian, the black East Indian, or the Buenos 
Ayreau, tho Aylesbury, the Pekin, the Wood 
duck, tho Mandarin, tho Hook-bill, the Pen¬ 
guin, the Mallard, the Canvas-back, the Red¬ 
headed, tho Muscovy, and perhaps some other 
less known sorts. The Cayuga, the Rouen, 
the Aylesbury and the Pekin have each, at 
different times, been considered the most 
profitable. Having kept the three last varie¬ 
ties •’or several years, we are mclined to give 
the Aylesburys the preference for hardiness; 
but in a mild climate the Pekins are probably 
the best, as they are the best layers, grew the 
fastest and ore l»y far the tamest of ull kinds. 
The Aylesbury is a pure white duck with pink 
or llesh-colored bill. The Pekin is white with I 
a tinge of yellow,with a bright orange-colored 
bill; while the Rouen is of the same color as the 
wild Mallard,but much larger. Where plenty 
of fish can be obtained, the Pekins will grow 
immensely, a weight of 19 or 20 pounds beiug 
often reached by a siugle pur. They will 
thrive better without water than the other 
breeds; but they will not then grow to as large 
a size as when they are on a shallow coast or 
stream. It is only where there are water facil¬ 
ities that ducks cau forage for part of their 
feed, and there only can they be raised profit¬ 
ably on a large scale. 
WORMS IN A HORSE. 
H. T. J., Sussex, Wis.— What is a remedy 
for worms in a horse? 
Ans. — Besides “bots” which inhabit the 
stomach, there are tape-worms, round and 
flat-headed worms and five other species. 
The general symptoms for intestinal worms 
of all sorts are as follows: the health is im¬ 
paired; the skin is scurfy, dry and often 
itching; the animal becomes hide bound and 
pot bellied; the appetite is irregular and the 
breath fetid. There is often diarrhea and a 
passing of mucus with the dung. There are 
also colicky pains, swelling, itching, especi¬ 
ally at the anus, while the passage of worms 
or their eggs is positive proof. The infested 
horse is apt to raise the upper lip and rub it 
against anything at hand, or pick the hair from 
its body or limbs, and is very likely to denude 
the tail of hair by rubbing the anus against 
some object. The safest remedies are; oil of 
turpentine, dose two ounces with a pint of 
linseed oil, given every second day for six 
days; or powdered orica root, one ounce; or 
santonin (worm-wood) one ounce; orassafee- 
tida, half an ounce, any one of the three to 
be repeated the second day with a pint of lin¬ 
seed oil between the doses, for a week. In 
severe cases a good remedy is tartar emetic, 
one dram and powdered ginger, one dram. 
Mix with linseed meal enough, wet with boil- 
iug water, to form a ball, and give one every 
morning for a week, before feeding; then a 
pint of linseed oiL Let the stomach rest a 
week, and then give another lot of balls, fol¬ 
lowed by the dose of linseed oil, Give good 
diet with daily tonics, say, two drams of sul¬ 
phate of iron or four drams of gentian, in the 
| food. 
AZOTURIA IN CATTLE. 
A J S, Braintree, Vt. —About one week 
’ ago three of my cows were suddenly taken 
with a weakness apparently in the leg3, from 
which they do not recover. They eat and 
drink as well as ever, and appear to feel well, 
only tney are unable to stand. What ails 
them? 
Ans—T his disease is due to a disordered 
condition of the blood known as azoturia, and 
is caused by high feeding with nitrogenous 
food (cotton-seed meal is especially productive 
of it) aided by bad sanitary arrangements. 
The disease affects the nervous system, espec¬ 
ially the meninges of the spinal cord (the en¬ 
veloping membrane) which are swollen and 
congested, hence the paralysis, also the kid¬ 
neys which are disordered by the excess of 
work thrown upon them to get rid of the sur¬ 
plus of urea from the system. The bladder is 
also inflamed by the ammonia evolved from 
the decomposing urine in it; the liver is dis¬ 
ordered and the system generally affected by 
the poison in the blood. When the bowels work 
well these accompany mg symptoms may not be 
so conspicuous. The treatment is to stop 
giving food for 43 hours: to relieve the sys¬ 
tem by a purgative, as 20 onuces of Epsom 
salts; to give linseed tea or gum water copi¬ 
ously ; to raise the animals and put them in 
slings so as to support them; to apply hot 
fomentations to the loins, and then bind over 
the part a sheep skin wrung out of hot water, 
and covered with a blanket. Supply fresh air. 
Keep up an active excretion from the skin 
and discharge from the bowels, and avoid 
clover hay or oats or bran in the feed. Give 
starchy and oily food. 
BUTTER PROM TAINTED MILK, 
C. IF. IT., .Vo Address. —1. In the Rural 
of August 12, ISS2, is ati article on taiuted 
milk by the late X. A. Willard; will the 
Rural republish it? 2. In making butter 
from the cream of taiuted milk, is the taint 
imparted to the butter? 8. What is the cause 
of “cheesy butter?’' 4 Does feeding sour milk 
to milch cows tend to prodnee this bad result? 
Ans. —1. We do not reproduce articles that 
have appeared in hack numbers, because we 
have an abundauce of fresh, lively, instructive 
matter always on hand. Many of the articles 
that have been published in the Rural, how¬ 
ever, are highly valuable and very worthy of 
beiug republished in these columns, and of be¬ 
ing copied in those of other papers throughout 
the couutry. 2. Good butter cannot be made 
from taiuted milk, as the fat of the milk is 
exceedingly absorbent of odors of any kind. 
Moreover, a portion of the milk is alw ys re¬ 
tained in the butter, aud any taint in the milk 
would set an active decomposition in progress 
in the butter. Milk that will not make good 
cheese, will make more or less inferior batter. 
3. One cause of “cheesy butter” is the over¬ 
souring of the milk, by which a portion of the 
coagulated milk is retained in the butter, and 
another cause is taint in the milk, by which 
the milk retained in the butter rapidly de¬ 
composes, aud causes the odor of over ripened 
cheese. 4. Feeding sour milk to cows is cer¬ 
tainly productive of bad milk, for the sour 
milk produces gases in the stomach, which are 
