I8i 
THE RURAL NEW-YORKER. 
564 
After several vain endeavors to drive them 
out, I finally decided to go to my neighbor, 
awaken him, and tell him of the condition of 
things. He took the matter very quietly, it 
seemed to me; drove the animals out, and we 
proceeded to investigate the matter. We 
fouud thev had broken through an im¬ 
properly made division fence—a fence made 
by him, but which be claimed belonged to me. 
Well, of OOUrse, the fence was repaired, and 
the matter was settled for the time being. 
There is, however, a principle involved in 
this matter, which it may not be unprofitable 
to consider. Are fences like the Chinese 
Wall, built to keep others out, for protection 
against intrusion, or are they built to keep 
our own stock from getting out? Iu sectioos 
where large areas of good grazing land re- 
maiu open, and the omnipresent town cow 
flourishes, fencing is clearly done for protec¬ 
tion on precisely the same principle on which 
a man has to carry a sword or a revolver. 
But in this age. in thickly settled countries 
at least, the guardians of the law are sup¬ 
posed to protect our persons and property, 
and if our persons and personal property are 
protected, why should not our land and crops 
also? As our laws have heretofore been a 
man has been compelled to build an efficient 
barrier around bis place whether be kept 
stock or not. 
In Ontario, Canada, and many of our owu 
States, this law bas become obsolete, and the 
more equitable law and custom have taken its 
place, that every mao must take care of his 
own stock. If adjoining farmers agr^e, for 
mutual protection and convenience, to build a 
boundary fence, well and good, but one 
neighbor ought not to be compelled to protect 
himself against the depredations of another’s 
horses or cattle. An uurully bull or cow or a 
vicious horse at large may do more harm than 
a kill-sheep dog, or even a wild beast, and the 
responsibility of tbe man who permits such an 
animal to inflict injury upon others ought to 
be as great. Moreover, a single beast at 
liberty in any neighborhood may compel all 
the landowners in the section to go to the 
heavy expense of inclosing their property to 
prevent injury from the common nuisance. 
Thus, the fear of the depredations of a 
wretched “scrub” may cause an outlay a hun¬ 
dred times greater tbau tbe worth of the beast. 
It will take a long time, however, to change 
a custom so deeply rooted as our practice with 
regard to fencing, but it is evident that it will 
sooner or later be accomplished. With the 
improved method of temporary fencing, it is, 
iu most localities, easier and cheaper to fence 
cattle in than to fence them out. Let the 
principle once become thoroughly estatdished, 
that it is every man’s duty to prevent his stock 
or his dogs from injuring the person and pro¬ 
perty of others and much of the litigation and 
hard feeling between neighbors will lie avoid¬ 
ed. Let us all, as a matter of priuciple, see to 
it that our own stock is properly takeu care of, 
at the same time insist that our neighbors 
shall take care of theirs, and our minds will 
be easier, aud we shall be on better terms with 
our neighbors and live longer and happier. 
“G.” 
[Remarks: —In New York the law compels 
men to take care of their own stock, and in 
many parts of the State roadside fences are 
removed.— Eds,] 
farm Ccono mg. 
COOKING VAT FOR FARM USE. 
The time is fast drawing near when the 
swine intended for pork making should be 
receiving extra food. There are on every 
farm more or less small potatoes, apples not 
good enough for market in any form, squashes, 
pumpkins or some other thing that is of little 
use in a raw state, that if properly cooked 
and mixed with only a small quantity of corn 
meal or wheat middlings, would add mauy 
pounds to the weight of the hog at a very low 
price per pound, aud at the same time put the 
auiinal into condition to fatten much more 
rapidly later on. But to properly cook these 
things requires something where the least fire 
will do the most work. For several years we 
have found a “vat” or “tank’’ made, aud 
mounted on an arch, as shown in Fig. 385, a 
very cheap and commodious receptacle, and 
one doing a largo amount of cooking with 
only a limited amount of fuel. This is made 
of two or, better, 2,^-mch pine plank, or al¬ 
most any other timber will answer. It should 
he nine feet loug and three wide, so that two 
lengths of plunk 12 feet long, will make one, 
aside from the cover. The sides and ends 
should be 30 iuches wide; the ends are gained 
a half-inch deep into the sides, and should 
be put in with white or red lead aud oil 
mixed to the consistency of thick paint. 
At each corucr is apiece of hard wood two 
inches square as long as the side is high, and 
through these and the sides, passing outside 
the ends, should pass two rods, as shown, 
made of half-inch iron and having a thread 
and nut on each end. The bottom is made 
Fig. 385. 
of No. 14, 16, or 18 sheet-iron, and should be 
all in one piece, and should project to the out¬ 
side of both sides and ends. To put tbe 
the bottom on, cover the edges heavily with 
the lead and oils before mentioned, and lay 
the sheet on in proper position. Nail through 
the bottom into the edge of the sides and ends 
with four-penny clout nails, placing them 
about one inch apart iu two rows, the rows 
five eighths of an inch apart, with the nails in 
each row opposite tbe spaces in tbe other. 
The cover should lie made of inch boards, 
two thicknesses, the lower thickness running 
crosswise of tbe tank and cut justloDg enough 
so as to go dowu between the sides, and the 
upper thickness runuing length wise and pro¬ 
jecting all around, an inch beyond the sides. 
The arch is built of brick; ouo thickness 
will answer, though two are better, and it 
should be so placed that the heat of the fire 
cannot reach nearer than within four iuches 
of the sides, so as to prevent the heat from 
burning them. The chimney need be only 
high enough to give the needed draft, and 
some sort of a door should be provided so that 
the heat can be controlled. 
Such a cooking apparatus will hold about 
50 bushels, and whoever builds one will be sur¬ 
prised to see how small an amount of fuel 
will suffice for cookiug. 
A CONVENIENT END BOARD. 
A good thing aud great convenience is often 
known and used for years in one section of the 
country, and entirely unknown in others. 
Such aconvenienceis the manner of construct¬ 
ing the hind eud of a wagon-box, as shown 
at Fig. 386. The bottom boards are long 
enough to project 18 inches beyond the hind 
board, or “eud gate,” as it is called in the 
West. The side boards are cut on a slant so as 
to have their lower edges extending 12 inches 
back of the end board. The cleats are put ou 
the sides iu the ordinary way, and the end 
hoard is made aud cleated as usual. It is then 
sawed iu two parts about eight inches from 
one end, as showu in both the upper and low¬ 
er figure of the cut. Then a pair of “heavy” 
strap hinges are put on it, as shown iu the up¬ 
per figure, which is a view of the inside, show¬ 
ing the hinges m place. On the outside on 
the shorter part there is riveted a piece 
of tough lumber a plump inch thick, and 
of tbe form shown; to this at a suitable 
distance from the smaller end, is fast¬ 
ened a conimou wrought iron hook, and near 
the eud is a mortice through which passes a 
staple, fast to the longer board, far enough to 
receive the hook. When the end board is in 
place, this cleat with this hook and staple, 
holds it rigid and firm, but when unhooked 
and the cleat is lifted from the longer part, 
the eud board doubles at the joint, and is easily 
takeu out. The extension of the tho bottom 
prevents corn or potatoes, or whatever the 
wagon may be loaded with, from falling upon 
the ground, aud also nifords standing-room 
from which ouo can commence to use the 
shovel in unloading. The hind board of nuy 
wagon can be easily aud cheaply remodeled 
and put into this condition, and the bottom 
can be extended by putting three pieces, one 
near each side and one near the middle, each 
one-aud one-fourth by four inches, and four- 
and one-halt feet long, underside and length¬ 
wise of the bottom with their ends projecting 
IT inches in the rear of the hinder end, and ou 
these put pieces crosswise, of tho same thick¬ 
ness as the bottom boards aud as long as the 
box is wide. 
Dainj IjiisbxuuJni. 
CREAMERIES. 
T. D. CTJRTIS. 
There are creameries and creameries. Al¬ 
most every arrangement for making butter, 
from tbe one-cow private dairy to the thous¬ 
and cow associated dairy, is called a creamery. 
All patent inventions for raising cream are 
called creamers. So we have in the market 
creamery butter from all sorts of sources. The 
popular idea that creamery butter is made iu 
factories is erroneous. Very much, and some 
of the best of it, is made in private dairies. 
The claim that it is creamery butter, is based 
on tbe assumption that it is made according 
to the methods followed by the creameries— 
as Orange County butter was once made all 
over the State just as the Orauge County dairy- 
women made it. There can be no question 
that a creamery may be large or small, and 
the size has nothing to do with the 
quality of the product. This depends on 
the mode of handling the milk and pre¬ 
paring the product; so that no wrong is 
really done to the public if the source of 
creamery butter is not precisely what is sup¬ 
posed, provided the product is all right—and 
there is nothing to hiuder a private dairyman 
from making just as good butter as can be 
turned out by any' associated creamery. In¬ 
deed, if tbe private dairyman understands 
his business, bis butter ought to be the better, 
since he can get his milk and cream in better 
condition. There is notbiug to hinder him 
from having the best of dairy stock, from 
keeping it in tbe best manrer, from milking 
in a cleaniy way, from setting it after the 
most approved method, from skimming at the 
right time, from getting his cream in just tbe 
right condition, from churning in the right 
way and stopping at the right time, from 
properly washing his butter, from salting 
with the best salt, from working his butter as 
little as possible, from properly putting it up 
in the host form of package for the market, 
etc.,—as all these things are at his command. 
So his creamery butter aught to be of superior 
quality. But the associated creamery has 
a more difficult task to perform. It has to 
take the cream from the milk of whatever 
cows the patrons may have, and they may be 
poorly kept, the milking may be done in an 
nncleanly manner, aud everything about 
manipulation may be a little defective, so as 
to affect quality,and vet the creamery man can 
find no tangible and satisfactory cause for com¬ 
plaint—or, if he complains. It may do no good. 
By skillful handling, he may, nevertheless, 
turn out a product, not only uniform in qual¬ 
ity and appearance, but superior to the butter 
of the less skillful dairyman who has better 
advantages otherwise. Usually, a superior 
workman is employ ed in a large establishment, 
and hereiu largely consists its advantage. It 
is able to take the iuferior material of unin¬ 
formed and unskillful private dairymen, and 
turn it into a uniform and marketable 
product; whereas. left in first hands, it comes 
out inferior and variegated. Hence, a good 
creamery is not ouly a pecuniary advantage, 
but an educator in every neighborhood where 
one is introduced. Its efficiency is greatly 
enhanced if it adopts some method of testing 
the butter-producing quality of the milk or 
cream, as the case may he, of each patron, 
thus showing each the exact status of his 
dairy aud just where he stands as compared 
with his neighbors. Few men are so indiffer¬ 
ent that they will not make some effort at 
improvement when they find themselves be¬ 
low the average. The improvement once be¬ 
gun, it is likely to conttuue for a while. 
For more than thirty years I have cultivat¬ 
ed strawberries and other small fruits for 
home use, and for ten or twelve years, in a 
small way, for market, and though my land is 
uot well adapted to strawberry growing, tbe 
soil being very shallow, very hard, and per¬ 
fectly' full of small stones, I have been so far 
successful us to get a gross income of about 
1500 an acre from the fruit. 
This seasou, with a glutted market, with 
strawberries retailing all about me at eight 
and 10 cents per quart, my berries have found 
ready sale at 12 l . a cents for first class aud eight 
cents for second class, at wholesale, and the 
entire crop from an acre—too bushels—sold for 
more than 1480. Till this year I have never 
sold my best berries for less than 14 cents, aud 
never but once for less than 15 cents. 
I am sure I could never have succeeded, even 
so well as 1 have, had I followed implicitly' 
such directions as those given recently by your 
correspondent, Dr. T, H. Hoskins, 
Though we have a hard soil and a cold 
climate, we do not live in quite such an arctic 
region as that which Dr. H. inhabits. We can 
raise successfully many kinds of apples and 
pears, aud coaid raise fine plums were it not 
far tbe black-kDofc. 
Soubegan Raspberries passed through the 
last severe Winter almost uninjured. Cuth- 
bert and even Knevett's Giant, when unpro¬ 
tected, were but slightly damaged, while Gregg 
and Mammoth Cluster were killed to the snow 
line, and injured below it, as usual. 
I have raised Briucble’s Orange, Knevett’s 
Giant and Franconia successfully for many 
years, bv giving them winter protectiou; but 
of late Franconia gives a great deal of imper¬ 
fect frait at best; Cuthbert and Herstine do 
well, but give no such crops as I get from 
Knevett's Giant or even Brincble’s Orange. 
The newer kinds I have not tested. 
No blackberry I have tried is.hardy here. 
Orange Co., Vt. e. c Worcester. 
note on strawberries. 
The reading of Mr. Chas. S. Green’s ar¬ 
ticle on spring cultivation of strawberries, 
brings to my mind the fact that the finest 
berries I have eaten this season, were grown 
by a neighbor, the vines having received no 
cultivation or care in the least, tbe grass being 
allowed to grow undisturbed. They were 
Sharpless, grown on clayey soil. The berries 
fully matured, and were rich and juicy, while 
others under cultivation suffered much from 
the effects of dry weather, which cameou soon 
after the berries had set, diminishing their 
size and quality very much. I do not mention 
this to favor non-cultivation, as my experience 
will not justify an opinion on either side, but 
cite it as an instance coming under my obser¬ 
vation. I think, too, with Mr. Green, that 
climate, soil and variety determine,to a great 
extent, what kind of treatment plants should 
receive. It seems, too, that growers could 
profit much by experimenting on a small 
scale, and learn for themselves the best cult¬ 
ure to give their vines. e. f. youngs. 
-- 
A GOOD WORD FOR THE GREGG. 
In the Spring of 1884 I set out 12 Gregg 
raspberry roots, three of which died at once. 
From the remaining nine bushes I picked, 
this Summer, 16 quarts of the largest berries 
I ever saw, besides what were picked by peo¬ 
ple coming to see them. Many of the berries 
measured seven-eighths of an inch in diame¬ 
ter. Has anyone done any better? 
Newark, N. J. a. b c. s. 
Cntomological. 
A NEW RASPBERRY PEST. 
The raspberry bushes in the vicinity of the 
College are being attacked from every quarter, 
root, branch and foliage, this season. Some 
time ago Mr. F. B. Johnson, of Lansing, while 
pruning his berry bushes found them badly in¬ 
fested by the Raspberry Gouty Gall produced 
by the well known Red-necked Agrilus (Agri- 
lus rufloollis, Fabr.i While resetting the 
raspberry bushes in the College garden this 
Spring, a number of them were found to bear 
upon their roots a rough, knotty gall, pro¬ 
bably produced by the Raspberry-root Gall-fly 
(Rhodites radieum). The damage done in 
this case, however, was very slight. 
The next report of damage done to the rasp¬ 
berry by insects came from Dr. O. Marshall, 
of Lansing. About the last of May he found 
in large numbers a little grayish beetle, three 
or four centimeters in length, that was doing 
much damage by eating into the flower buds 
and destroying them. Tbe annexed cut (Fig. 
387) represents one of the beetles considerably 
magnified. This little lover of raspberry 
flower buds is probably Byturus unicolor 
(Say). It differs from the descriptions of that 
insect, however, and nlso from the specimens 
in the College collection, by being in every 
case of a uniform grayish color, instead of 
being a reddish-yellow or pale red color. It 
is possible that a new species of Bvturus has 
beeu taken; for, so far as I know, B. uuieolor 
has always been of a reddish-yellow or pale- 
red color, as are the specimens in the College 
collection. As a remedy for it Prof. Cook 
recommended the use of Paris-green, which 
Dr. Marshall used with entire success. 
Ag’l Coll, Lansing, Mich. c. p. gillett. 
