4888 
565 
year to wheat very early, so as to get a larger 
growth; this will attract most of the flies, 
and they will fill it with insecte, and if the 
growth be plowed well down after the occur¬ 
rence of frosty nights, the inhabiting insects 
will be buried and destroyed. Many of the 
insects in the pupa state would be killed were 
the wheat stubble burned as soon as the wheat 
is harvested, but it is too late for that now 
this year. 
CONVERTING CIDER INTO VINEGAR. 
W. L. T., Farmnrsville, La .—I have a 
large lot of apple cider which I wish to con¬ 
vert into vinegar in the quickest and best 
way; bow cau I do it? 
Ans.— Cider is converted into vinegar 
through the action of the air; the oxygen 
unites with the sugar, converting it into acid, 
and this action is hastened by heat. A very 
good way is to place the barrels in a warm 
room or in the sun, with the bung out and the 
hole covered with mosquito netting, to keep 
the flies out. If the cider is allowed to drip 
slowly from the faucet into any eonveuieut 
vessel, droppiug a foot or two through the 
air, and is then poured back from the vessel 
into the barrels, the conversion will be greatly 
hastened. It can be changed much more 
rapidly by beiug allowed to run slowly 
through “generators”—tall tubs filled with 
corn cobs or beech-woo 1 shavings. 
COUGH IN SHEEP. 
G A. B., Groton City, -V. Y. —1. Some of 
my sheep have a bad cough: They “run" 
some at the nose, but do not raise anything so 
far as I can discover; what ails them and 
what can I do to stop the cough, and what to 
stop their running at the nose? 
Ans. 1.—The sheep probably took cold when 
shorn, and they have not as yet got over it 
and it may even have developed into catarrh. 
Procure some oil meal and having placed 
troughs in the postures, feed a little each day, 
but first catch the sheep and smear their noses 
and all about their mouths with plenty of 
pine tar so as to induce them to eat a consid¬ 
erable amount by licking it off. We think 
this will be found sufficient, but see to it that 
they are not chased or driven rapidly, as by 
such means they may take more cold. If they 
do not get better soon, write again. 
MOLD ON CLOVER. 
F. E. L. t Plain City, Ohio.—I put three or 
four tons of thoroughly cured clover hay into 
a mow 12X25 feet, in the west end of a barn 85 
feet long, uuder the stable, in the east end of 
which is a large amount of manure, which has 
been troddeu through the floor cracks; in three 
week3 ir became white with mold; 1 did the 
heat from the manure cause it, or what did? 
Ans. —If the manure was fresh and very 
wet, it might throw off moisture enough, in a 
very rapid fermeutation, to affect the hay if 
the barn was very tight; but we hardly thiuk 
that was what caused the trouble. We should 
sooner think the hay was not as dry as j'ou 
thought; the leaves may have been very dry, 
and the stalks nearly green. We have seen 
such instances. 
ABOUT HUNGARIAN GRASS. 
Ithaca, Mich. —1. When should Hun¬ 
garian Grass be cut for hay t 2. Will its use 
for feed be injurious to any stock. 8. Would 
the straw be good feed if allowed to ripen its 
seed? 
Anh. —1. It should be cut as soon as the first 
heads are going out of bloom, if pretty even. 
2. It makes a rich forage, and if fed in rea¬ 
sonable quantities, no ill effects need be 
feared. 8. Very good, but not nearly as good 
as if cut in proper season. 
Miscellaneous. 
H. T. 0., Ulster Co., N. Y.—\. Who has 
plants of the Jewell Strawberry for sale? 2. 
Has the Cornelia Strawberry auy superior 
points over Manchester? 3. What is known 
about the Garretsou Strawberry ? 4. Is there 
such a grain as spring rye; and, if so, would 
jt succeed here! 
Ans. —1. P. M. Augur & Son, of Middle- 
field, Conn., will have the plauts for sale. 8. 
It has ueurly “perfect” flowers, and is later 
than the Manchester. This is about the 
story. 3. Nothing. 4. Yes ; the Diumoud 
Wheat, Wheat of Ta s, Nevada Rye is sold 
as a spring rye. Write to J. J H. Gregory, 
of Marblehead, Mass. The Canada seedsmeu 
sell spring rye. We have uever used it. 
P. B., Le Mars, la. —What about the hardi¬ 
ness, productiveness, and growth of the Wil¬ 
son Jr. Blaekerry? Is the Raucocns hardy? 
Ans—T he Wilson Jr. is fruiting this sea¬ 
son at the Rural Grounds for the first time. 
We cau not speak of its hardiness, except to 
say that it was killed back the past Winter 
about the same as Ivittatinny. The fruit is 
larger than that of any blackberry we have. 
In shape it is more oblong ami less pointed 
than the KitiaUnuy. The drupes aud the seeds 
ure larger, but the quality is not so good The 
Rancocas has thus far proven hardy at the 
Rural Grounds. 
W. H. IV., Clyde , N. Y .—1. What quantity 
of albuminoids does a ton of oats contain; and 
how much nitrogen, potash and phosphoric 
add has it? 8. Wfio at Rochester or else¬ 
where in Western New York has cotton seed 
meal, of whom could I get a quantity ? 
Ans.— 1 A ton of oats contains about 225 
pounds of albumiDoids; about 100 pounds of 
fat or oil, and 1,200 pounds of carbohydrates; 
but as this analysis is according to Wolff’s 
tables, the quantities are probably consider¬ 
able too high for American oats. It also con¬ 
tains 38 pounds of nitrogen, 5 pounds of potash 
aud 11 pounds of phosphoric acid. 2. Any 
large feed store ought to procure it for a cus¬ 
tomer. 
A. M., Halcottsmlle, 1 V. Y. —1. Where can 
I get any information regarding cranberry 
growing ? 2. Where can I obtain vines for 
Spring planting ? 
Ans. —1 The subject has beeu fully explain¬ 
ed at least once a year in the Rural. Cran¬ 
berry Culture, by White, $1.25, and Eastwood 
on the Cranberry. 75c.. give full information 
on the matter. Fuller’s Small Fruit Culturist, 
$1 50, also treats fully of cranberry culture as 
well as of that of other small fruits. Any of 
the works can be obtained of Hiram Sibley & 
Co., Rochester, N, Y. 2. From J. T. Lovett, 
Little Silver, N. J. 
J. A. <?., Courtney, Pa .—Last Fall I applied 
a ton of superphospate on nine acres of wheat. 
It was manufactured by a Maryland concern, 
and cost $30. The return in wheat was very 
poor, aud I got a poor catch of grass. I am 
plowing the same field again for wheat, will 
the superphosphate be of any use for the next 
crop—field a loose clay. 
Ans. —The phosphate may have been worth 
the money paid for it, or not. It was a light 
dressing in either case, aud you will probably 
see little benefit another season. Phosphoric 
acid remains in the soil until taken np by 
plants. 
E. W. H., Hackett, Dak.—1 . Would Alfalfa 
sown this Fall, make pasture for hogs next 
Spring How much should be sown per 
acre? 
Ans — 1. It would, if it was covered 
with sufficient snow through the Winter to 
protect the young plants. Of course, it does 
much better sown in the Spring. 2. From 10 
to 15 pouuds. The poorer the land, the less 
seed will be required, as you wish it for hay 
or pasture, not seed growiug. 
A 6'. C., Fort Covington, N V.—1. Is there 
an earlier strawberry than the old Iron-clad, 
and if so, who sells it? 2. Who has Shrop¬ 
shire sheep. I wish to purchase a ram? 
Ans. —The Crescent; for sale by all uursery- 
ineu, we think. 2. We wish the breeders of 
this valuable sheep would favor us with their 
addresses, as we have so many inquiries as to 
w here the sheep can be bad. 
T. A. P., South Bend, Ind. —1. Of whom 
cau I obtain the Jewell Strawberry? 2. Of 
whom can I get the Victoria Grape, propa¬ 
gated from the plants on the Rural Grounds? 
Ans. —1 From P. M. Augur, the origiua- 
tor, or of us as a premium ou new subscribers. 
2. No one has propagated it from our vines. 
J. P. H., Millboro Springs, Va., sends sample 
of grass called Corn Grass there, and asks its 
botanical name and where seeds can be got. 
Ans. —This is Panieuui claudestinum, or 
Hidden Panic Grass. We have watched it for 
many years and do not thiuk it would thrive 
ou dry uplands. Cattle are fond of it. The 
seed is not offered for sale. 
C. M. G., Sunbright, Tenu., sends sped 
mens of apple and asks the name. 
A nr. —Judging from the apple alone, we 
pronounce it Early Strawberry; the Amer¬ 
ican Red Juniting of Manning; a very good 
early apple for home use, but a little too ten¬ 
der for shipping far. 
J. Y. Columbus, Ibis., sends specimens 
of two plants for name. 
Anh. —The flowering specimen is Robinia 
hispida, or Rose acacia. The other is a 
euouymus, but we cauuot give the specific 
name without a flower. 
E. jV. //.. Lamberton, Minn .—'The plant 
marked No. 1. is Tritioum repens: Couch, 
Quack, Twich, or Quitch Grass are its local 
names,and by whichever kuowo.it is a bad pest 
iu any cultivated field It spreads mostly by di¬ 
visions of the root-stocks. No. 2 is Dactylis 
glomerata. Orchard Grass, one of the earliest 
grasses in cultivation, and when eaten close it 
makes good pasture. 
F. C., Belden, A". 1*.—The plant seut is Tba- 
lictrum Cornuti—Meadow Rue. It belongs to 
the Crowfoot family. 
DISCUSSION. 
WINE OR GRAPE JUICE ? 
J. A. M., Sixteen Milk Stand, Ohio.—I u 
the Rural of August 8th, iu answer to O. T. 
S’s inquiry for a formula for making "unfer¬ 
mented wine," you take the position that unfer¬ 
mented wine is a misnomer, and that the 
fresh, unfermented grape juice “is not urine.” 
I am inclined to dispute the soundness of this 
answer, and I also will show the reasons for 
my opinion; aud I do this the more freely 
since in these days any discussion touching 
the temperance question will not be harping 
on a dead issue. 
That the appellation is correct, and that the 
fiesh grape juice is wine, I would argue from 
the following: 
1. Established usage justifies the employ¬ 
ment of the designation “unfermented wine,” 
though some of the dictionaries may be against 
it. Practically, the terms fermented and un¬ 
fermented- wine are as current as fermented 
and unfermented cider. And iu common 
usage the term cider is not more inclusive of 
both sweet and alcoholic juice of apples than 
wine is of these same kinds of juice of the 
grape. No one thinks of sayiug that the fresh 
juice of the apple is not eider. 
2. The use of the differentiating terms “fer¬ 
mented” and “unfermented” is correct as based 
on a philosophic fact—a chemical change that 
takes place in the substance or product of the 
vine. There are certain laws that operate 
after death in the incipient stages of decom¬ 
position, called, iu this case, “vinous fermen¬ 
tation,” that produce a very different quality 
in this liquil product of the grape. It is form¬ 
ed from one and the same substance, but the 
liquor has passed into an alcoholic state; so 
that when we wish to speak, in explicit terms, 
of the kind or quality of liquor in question, 
common usage, in agreement with the philo¬ 
sophic fact mentioned, justifies the employ¬ 
ment of the terms fermented aud unfermented 
wine. 
3. This common usage is correct language 
as justified not only by the philosophic fact of 
this product of the vine being found in common 
use in these two very different states, but 
from the analogy of the English with the 
Greek aud Hebrew on this subject. The 
Greeks had but the one general term, oinos, 
to represent the juice of the grape in both of 
these conditions. The fresh grape juice was 
oinos, and the same liquid, after it had fer¬ 
mented and become alcoholic, was oinos. So 
great a Greek scholar as Dr of. Taylor Lewis 
held that the Greek term oinos meant grape 
juice in any stage, from its first extraction 
from the grape to its most advanced condi¬ 
tion. Hence, this word in the New Testament 
is constantly translated wine, and we are left 
to judge from the connection and by other 
laws of correct interpretation which kind of 
wine is to be understood. When it is said 
Christ made wine at Cana, we are not re¬ 
quired to believe it was intoxicating wine; 
and when Paul recommended to Timothy the 
taking of a little wine for the stomach’s sake, 
we are at liberty to understand the unfer¬ 
mented grape juice, which you say is “a very 
wholesome drink or medicine." 
I believe the historical proof to be abundant 
that unfermented wine was known, used and 
highly esteemed from the remotest antiquity. 
It was a very common, nourishing and re¬ 
freshing drink in Bible times, and was called 
wine. I also think that the ancients possessed 
the art of preserving it, in different ways,from 
fermentation. The proof to me is very clear 
that there are two kiuds of wine referred to 
in the Old Testament—wines possessing very 
different qualities, whose use was followed by 
very different effects. Wine, the ouly strong 
drink referred to in the Bible, is both praised 
and blamed, pronounced a^Vurse and a bless¬ 
ing, employed as a symbol of divine mercy 
aud of divine wrath. The Bible teaches us to 
touch it and not to touch it: to drink it and 
not to drink it. The only satisfactory solu¬ 
tion of this seeming confusion is this—that 
the sacred writers are uot referring to one 
aud the same kind. From the nature of the 
case, right reason aud fair judgment would 
say, the substance spoken of in the Hebrew 
Scriptures under the general name of wine, 
is uot the same beverage in one and the same 
state. This conclusion is supported by very 
clear philological and historical facts, to 
which I cannot now refer. 
From thes® considerations I would insist ou 
calling the fresh grape juice, wine, and both 
for clearness and practical results use as 
proper the differentiating appellations, un¬ 
fermented wine aud fermented wine. Aud 
with a right understanding of the use of the 
term wine in the Bible, we shall find in its 
teachings a fountain of true temperance doc¬ 
trine—recomending aud teaching total absti¬ 
nence from all intoxicating liquors, as to our 
individual habits, aud the promulgation of 
such principles of right aud justice, as war¬ 
rant the total suppression of the traffic by law. 
J. M. B., Montague, N. J.— The Rural 
advocates the uso of cultivators instead of 
plows iu the corn field; but my corn field is 
| too rough to use a cultivator, and I can see 
; uo way of cultivating except by usiug the 
plow, though I do not believe in deep cultiva¬ 
tion. I think the Acme Harrow would be 
good if it were made in two sections, so as to 
“straddle” the corn when up; but, as it is, I 
do not know of any machine that is just the 
thing. Do you? 
R. N.-Y.—The Acme can be made to work 
splendidly in a corn or potato field, by 
removing one or two of the centre teeth and 
straddling the rows. Try it. 
T. A. P.. South Bend, Ind.— A late Rural 
asks the question whether anyone has found 
an earlier potato than the Ohio. With me 
Bliss’s Triumph is from three to five days 
earlier. I cannot see anything remarkable 
in the Jumbo Strawberry. It is not late or 
very productive, and the foliage is poor. I 
cannot see why the Mrs. Garfield was ever 
introduced. I will have some seedlings that 
will come into bearing next year, and if any 
should prove as good as Garfield, but no bet¬ 
ter, I will not let anyone ever see them. 
J. H. A., Accotink, Va.—In reply to R. S. 
G. ( Uniontown, Pa., who in a late Rural 
asks what variety of strawberries to plant 
“ for profit and a succession in ripening,” I 
would say, first, the Crescent, with enough 
Sharpless alongside to fertilize them, say, 
every third row. 1 would use the Sharpless, 
as it is a large, firm berry; for it is claimed 
that by putting the two together the Crescent 
is increased in size and made firmer. For a 
later berry I would plant the Kentucky, 
which, though not as large as the Sharpless, 
will yield more berries, and these of a uni¬ 
form size. The Sharpless has been a very 
poor bearer with me. I use it only as above 
stated. If the flavor of one berry affects that 
of another (and it is claimed it does) 1 would 
not mix Wilson with Crescent, as both are 
sour, while the Sharpless is sweet and as 
firm as either. 
R. N.-Y. — Although the columns of the 
PvURAL have been open to a full discussion of 
the influence of staminate strawberries when 
crossed on pistillate varieties, we do not con¬ 
sider that the existence of auy such influence 
has as yet been satisfactorily established. 
Much has been said on both sides of the ques¬ 
tion, but much more will have to be said and 
done, before the truth about it can be defi¬ 
nitely stated. 
J. C. L., Plattville, Conn.— In its efforts 
to enlighten its readers about seeding to grass, 
in a late “Special," I think the Rural and all 
the Professors who wrote upon the subject, 
left out the one main thing without which suc¬ 
cess is impossible. An old farmer once told me, 
when I was sowing grass seed, that it did not 
make any difference how much I sowed or the 
variety; that if the land was rich enough I 
would get a crop of hay; if it was not, I 
would not get a good crop, no matter bow 
much or little I sowed. My observation and 
experience teach me that he was literally 
correct. 
R. N. Y .—That the land should be in good 
condition is, of course, important for any 
crop; and several of the writers who con¬ 
tributed to our Special Grass Number, dwelt 
at length upon this point, while others refer¬ 
red to it ouly incidentally as to something 
which all presupposed.' Some varieties of 
grass, however, give more satisfaction than 
others in particular soils and situations 
and for particular purposes; and also when 
sown and cut at particular times or under 
particular conditions, and the main object of 
our “Special" was to draw out the views aud 
experiences on these points, not of • ‘Profes¬ 
sors" alone or mainly, but of practical far¬ 
mers speaking from their own experience in 
different parts of the country. 
P. M. S., Ferrol, Va.—Y es, I think there 
is an earlier potato than the Early Ohio. 
Clark’s No. 1, planted side by side in two dif¬ 
ferent plots with Rose, Ohio and Snowflake, 
was this year at least 10 days ahead of any of 
th?m. The Rose came uext, and the Ohio 
next. 
R. N. Y .—We can assure our friend that in 
most seasons aud localities. Early Ohio is 
decidedly earlier thau either Clark’s No. 1 or 
E. Rose. 
COMMUNICATIONS KBCKTVKD VOR THK WEEK ENDING 
SATCailAY, AUOCST 15, 1885. 
F. K. M.-J. A. A.—J. S. C.-F. M. H.—F. D. C.— 
F. V. R.—L. D. A —E.W., thanks.—M. W. F.—A. W. S. 
T. D. C.-D. &. M.-J. L. B.—A. L. C., thanks.—W. H. 
W. -W. V. N -R. R. H.—W. W. W.-A. K. F.-C. E. 
P.-G. B M. C., thanks. —F. W. W.—C. S. N.—G. C. C., 
Jr.—S. C. 8.—W, J 8.—S. P. Lents, thanks.—J. A. S. 
J. J W .thanks B. B.-F. W. E.—W. J. S., black¬ 
berry received, thanks.—M. L. D.—\V. L. D.—W. I. C. 
— E. O. W. T. S.W. —M. L. S.—T. 8. S.-F. C. D.—E. N. 
H. — w. K \v., your question was not received.—F. O. 
tl-J. W. \V. T. A. P. —R, C. M.—a. S.B. H. M. G.— 
C. R. \v.—w. j. b.-b. t.-k. a. w.-m. w. m.-m. h. 
C. G , thanks.—W. L. H.—W l. D.— Mrs. J. A. S.—G. 
W. T.-J. S.—S. E.-P. W. R. - A. S.C.-C. M. Glrauld, 
thanks.—D. D. D—A. M.S.—R. P. Pane.—W. H. H. 
M. -R. M.-W. H. G.-H. S. H.-l. H. B.-J. R. H-H. 
N. W.-J. W. C.-U. M. H. - Mrs. M, L.-A. O. G.—T. 
W. H , Jr.—P. F., thunks.—C. H., you did uot men¬ 
tion P. O.—A. McD.-J. thanks.—W. H. VV. —E. W,— 
T. J.—D. G. B.—J. H. D.—A. S. P., thanks.—J. S. F.— 
W. F. B.- A. B. C S.-C. Y. U.-E. T,-0, E, F.-H. B. 
