06T 24 
THE RURAL NEW-YORKER. 
doing finely, shows 12 per cent, of alcohol- 
It was made from unripe grapes sent there 
last Fall. I have multiplied proofs, from many 
States, of its eminent success, going to show 
that it is especially the coming wine grape, in 
many particulars quite up to European 
standards. Again, the Rubai, condemns 
Vergennes; here it is decidedly promising. 
In fact, praise is accorded at the Rural 
Grounds only to a few of our hardiest Labrusca 
grapes, that are here mostly inferior table 
grapes of temporary and transient value, be¬ 
cause of their thin skin. They are worth little 
for wine purposes, and some of our Riparia 
hybrids are of better promise. 
Now, for myself and in behalf of my friends, 
the grape growers, I desire to protest, and ask 
that the conduct of vines in the exceptionally 
hard snu'ronndings at the Rural Grounds 
shall not be put forward as a standard by 
w hich to judge of their conduct in a whole 
country. Is not a deadly injury thereby done 
to the improvement and progress of our viti¬ 
culture? 1 am sure this is not done intention¬ 
ally ; on the contrary .the Rural, I am certain, 
holds the prosperity and welfare of this great 
interest near and dear at heart. In the hurry 
of your many and manifold cares, you have 
not looked at the whole country, but made 
your own unhopeful surroundings too promi¬ 
nent, and put them for the whole. I had 
hoped that others would see, as I did, that 
your conditions were decisive of the conduct 
of vines within only a limited territory in 
your own locality; but nearly a dozen letters, 
received within a few days, some from 
prominent grape men, show the contrary. 
They quote the Rural’s opinion as conclu¬ 
sive with regard to the whole country. This 
compels me to ask you to make the matter 
right, and put the subject upon its real and 
true foundation. 
Berckmans here is healthy and vigorous; 
but the leaf is so thin that in a warm season it 
will suffer from thrips. It will fruit next 
season. 
Bklvidere, healthy, hardy, early, toler¬ 
ably good. 
Duchess, tender, but as it gets older it does 
better; fruit delicious, but small; vinous. 
Early Victor, healthy and vigorous; clus¬ 
ters and berries small and so compact as to 
sometimes burst; a little foxy, but one of the 
least pulpy aud best and earliest hardy Labrus¬ 
ca grapes. Does Mr. Burr know Its parent¬ 
age? Is it Hartford or Telegraph? 
Eva, like Martha, but seems a trifle better. 
Haves grows well; too young to fruit. 
Jefferson, foliage healthy; vine a feeble 
grower; fruit delicious; no mildew; late; 
vinous. 
Lady ripens almost with Talman, but the 
viue is too feeble; a poor bearer. Skin 
cracks. 
Moore’s Early, not vigorous here. 
Cottage grows better, resembles it, and is 
nearly as early. 
Prentiss, a little late; not very vigorous; 
fails to ripen its wood early enough to prove 
hardy, I fear. Fruit good and handsome. 
Pgcklington, a little late, I fear. 
Sherman, earliest of the Vitis riparia; 
valuable for hybridizing; stameus imperfect; 
a poor bearer. 
Walter has done better than ever before 
here; looks like and is almost as good as Dela¬ 
ware ; but it is tender, because it fails to ripen 
its wood. V i nous. 
Wyoming Red, a fine, showy and healthy 
grape; somewhat pulpy and foxy; old sorts 
generally doing well. 
Delaware, suffering from mildew more 
than usual; not fruiting heavily. 
Concord, I fear, will not ripen. 
Eumelan ripe; fine; bears better as the 
vines get older. 
My numerous seedlings are mostly doing 
well; the one-year-old are half jEstivalis’aud 
one fourth, each, Labusca aad Riparia. 
Cayuga. Mr. Anderson, who will intro¬ 
duce it, came up to see it and went away 
pleased and gratified. It has ripened with 
Lady and Champion. It seems the most 
promising very early, vinous, table grape 1 
huvo among more than a hundred other varie¬ 
ties now fruiting at the nursery. Season un¬ 
usually cold; the temperature of August 
averaged but 66 degrees; that of the first half 
of September GO degrees; that of both months 
being uearly five degrees below the average 
here. Let me add, in conclusion, that women 
are usually the best judges of grapes; the 
power of distinguishing vinous quality iB 
nearly destroyed by the use of tobacco and 
liquor. For 20 years I have ceased to use 
them in order that I might possess a cultivat¬ 
ed taste, aud be able to test my seedling 
grapes. I find but slight traces of vinous 
flavor in our Northern Labrusca grapes; they 
are fruity instead. The Centennial has more 
of this vinous quality than any other native, 
according to my taste. This is what the viti¬ 
culturist desires. All our conceptions of the 
grape are founded upon its possession of this 
most valuable quality; it has been celebrated 
in all ages of the world, in song and in story; 
we cannot now, we would not if we could, 
change this conception of the grape. 
D. 8. MARVIN. 
[Remarks. We think our respected friend, 
Mr. Marvin, does us injustice. We have em¬ 
phasized the fact that the season has been 
peculiar. We have stated, over aud over 
again, that our valley is subject to the latest 
frosts of Spring, to the earliest of Fall; that 
our climate is indeed so trying that what will 
do well with us will do well over a great range 
of country. It is better so. Were our climate 
as favorable for grapes as many localities on 
the Hudson, our reports would mislead thous¬ 
ands of friends. We give careful reports as 
to all the fruits raised at the Rural 
Grounds every year. It very often happens 
that, those which succeed well one year fail 
the nest, so that the reports of one year alone 
should rarely be accepted as a guide for 
others. For example, we praised the Vergen¬ 
nes and Jefferson very highly the first year 
they fruited, and we have this year stated 
that their failure seems to be owing to some 
defect of soil or situation that did not at first 
exist or was not then felt. Would Mr. Mar¬ 
vin kindly mention a single grape, strawberry 
or raspberry that we have condemned, that is 
now prized over a wide exteut of country! 
—Eds] 
VERGENNES AND JEFFERSON GRAPES. 
GKO. W. CAMPBELL. 
In a late number of the Rural, it is men¬ 
tioned that these two grapes formerly made 
a healthy aud satisfactory growth; but that 
the present season they have not been as 
promising, and that the foliage is yellow and 
apparently unhealthy. Iu reply to the 
Rural’s request for information as to 
whether this condition exists elsewhere, I am 
glad to say no such indications have appeared 
here. Although the season has been variable 
in temperature, and with much rain, and 
many varieties have suffered from mildew, or 
leaf-blight, Vergeunes and Jefferson have 
both remained heathy iu foliage, and are 
bearing bettor than ever beforo. 
The past Winter was one of unusual severity, 
the thermometer falliug repeatedly to 60° 
and 32° below zero; and nearly all grape-vines 
not laid down aud protected, were killed to 
the ground- I had found, by former ex¬ 
perience, that the Jefferson would not endure 
severe cold in Winter, and both it and the 
Vengenues were pruned in the Fall, and laid 
upon the ground with a light covering of earth 
upon the vines, and they came out in Spring 
in perfect condition. Moore’s Early, left up 
on trellis, had its wood burned dean through, 
and every bud killed to the ground, while 
those laid down are iu good condition and 
bearing well. Having but oue viue of Ver¬ 
gennes of bearing age, I have always given 
it protection, and cannot say what degree of 
cold it will endure. 
I have had some varieties which present the 
appearance described, leaves turning pre¬ 
maturely yellow, apparently from injury by 
severe cold the previous Winter. They would 
stait into growth iu Spring, but afterwards 
decline;the foliage would become yellow, the 
growth weak and spindling, and sometimes 
portious of the vine would dry up and die 
outright. 1 have found this to be caused, 
generally, by some portion of u protected vine 
becoming exposed, during Winter, the vine 
retaining vitality enough in the covered por¬ 
tion to make an early start, the injury de¬ 
veloping afterwards, according to its extent. 
Another cause of yellow leaves, seems to be 
some unfortunate condition of the soil, or an 
unhealt.y state of the vines, which does not 
appear to becoufined to any particular variety. 
There seems to be a lack of chloropbyl, or the 
green coloring matter in the leaves, and a 
removal of the viue into more congenial soil, 
or a dressing of ashes, or bone dust, will usual¬ 
ly remedy this dilliculty. The Jefferson aud 
the Vergeunes have always been healthy in 
foliage here; both in young and bearing 
vines. 
Delaware, Ohio. 
Pain} fjushfftifcni. 
ABORTION IN THE DAIRY. 
In the Rural of Sept. 19th, some questions 
on abortion in the dairy are propounded; aud 
in the hope of drawing out others, I give my 
opinions and experience as follows: 
1. The attack first shows itself by the usual 
symptoms iudicated in natural delivery. 
2. The causes are many. The diftlculty is 
in tracing the cause iu any particular case. 
In my herd and in others iu this section, I 
think it has been usually caused by close con¬ 
finement iu tight, ill-ventilated stables, con¬ 
taining heuting manure. This iB sufficient to 
start the trouble. Other cases invariably fol¬ 
low by contagion until the whole herd is 
affected,unless prompt isolation of the diseased 
animals is resorted to as soon as the symptoms 
appear, and disinfectants are freely used. 
Poor care, bitter food, poor and failing con¬ 
dition, with long continued milking, may 
cause it. 
3. Yes; in its epizootic form it attacks equal¬ 
ly cows of all ages. 
4. More cases occur at from six to eight 
months from service, than at any other period 
of gestation. 
5. It is more likely to occur in cows very 
thin in flesh than in fat animals; but some 
causes produce it in cows in all conditions of 
flesh. 
6. A majority of cases occur in the Spring 
months; though there are some also in Fall 
and Winter. 
7. Cows that have aborted do not readily 
recover their health, as a rule. A cow that 
has aborted may be worth half price to the 
dairy for the season. Perhaps 20 per cent, of 
cases of abortion are fatal. 
8. No breed seems specially liable to the 
mishap. 
9. Large herds seem to suffer most. Such 
are more likely than small herds to meet with 
the causes that produce it. I do not recall a 
case where au isolated cow was attacked. 
IU. I have no reason to believe that the age 
of the bull has any influence. 
11. I have never observed auy difference in 
susceptibility between pure-bred stock, 
crosses, grades, and “scrubs.” All are alike 
susceptible. 
12. Thenear relationship of the bull to the cow 
does not appear to have any direc: influence 
in producing it; but in-breeding tends to 
weakness, which invites the disease. 
IS. There is no evidence, within my ex¬ 
perience, that a ehauge of bulls produces 
any modification of the epizootic. 
14. I would say that the transfer of a bull 
from a herd that has aborted will not cause 
infection to other herds. 
15. Lack of potash or phosphate in the soil 
would favor abortion. The presence of much 
ergot iu the feed would be sufficient cause. 
Ice cold water may be a cause, as well as sud¬ 
den changes from warm quarters to severe 
cold. 
1G. Feeding pure, finely ground bone-meal— 
a spoonful two or three times a week—and a 
teaspoonful of salt every day in their meal, 
together with good fee*!, good ventilation,aud 
prompt removal of all manure from the cow- 
room, have seemed to stop the trouble in this 
locality. It has, at least, disappeared under 
this treatment. 
17. The period during which a cow that ha3 
aborted is likely to abort again, varies from 
two to four years. In some cases the tondeuey 
to do so has ceased wi thout treatment; in others 
it has done so soon after recourse has been bad 
to the treatment given in No. LG. 
18. After a first attack, aud its disappear¬ 
ance, no definite time can be mentioned when 
a Becond will occur. 
I hope ail who have read the questions in 
Rural, Sept. 19th, and who have had any 
experience with this disease, will freely com- 
manicate the results through the Rural, for 
in this way, if at all, may we discover the 
cause aud cure of this scourge of the dairy. 
Bennington Go., Vt. geo. g. burton. 
[Those who may havo destroyed or mislaid 
their Rural of Sept, 19, without attaching 
due weight to the questions, will find the gist 
of them iu the above article. The annual 
loss from this disease in this State alone 
amounts to several million dollars, and the 
Department of Agriculture estimates that the 
yearly loss from the scourge is equal to or 
greater than that from any other disease. 
Isn’t it highly desirable, therefore, that the 
trouble should be thoroughly investigated and 
discussed ?—Eua.] 
PIG MISHAPS. 
COL. F. D. CURTIS. 
more than “sour milk” when kept in the swil 1 
barrel long enough to ferment and undergo 
these changes. Too much sour milk to be 
oaten up right away, and hot weather, will 
bring this condition around very fast. 
Putrefaction of the caseine and oils iu the 
milk comes In, aud food in this condition is not 
conducive to good digestion or healthful 
bowel action. Old sour milk must then be 
avoided in hot weather, and so must old swill 
of any sort. ‘ ‘Sour to the first degree,” that is 
simply “sour,” is the best condition for pig 
food. Fermentation in the stomach is then 
avoided, for this is quite sure to take place 
when so large a quantity of fermentable food 
is taken iuto it, owing to the heat supplied iu 
the stomach and the moisture combined with 
it during the consumption. This fermentation 
takes place before digestion, and is not an aid 
but a hindrance, and when the food of little 
pigs is of such a kind as to produce these re¬ 
sults, they do poorly. They are made poddy; 
the hair is rough aud staring, and the pigs 
look unthrifty aud mean. 
THE BEST FOOD 
for the little fellows is something which will 
not ferment, such a3 dry, unground oats. 
They will chew these and spit out the skius, 
and the thorough mastication they give to 
them wonderfully aids digestion. Then they 
want to be iu the grass. Littlo pigs will eat 
a great deal of grass, and It is Nature’s own 
pig medicine, aud will go a big way towards 
promoting health. “A little and often” is the 
old farmer’s rule. It is all right, and is much 
better tbau the practice of “a groat deal and 
three times a day.” “A little aud often’ * 1 2 
will give the pigs a lunch about six times iu 
12 hours, or perhaps 10 hours. What are 
they doing all the rest of the time? Starving. 
It would be better to have a place where they 
can help themselves to some oats during this 
long fast. It would not do to fill a trough 
with milk, as they would gorge themselves. 
It is different with dry food, as they will eat 
what they want to appease the appetite and 
then stop. There are some 
UNACCOUNTABLE MISHAPS TO PIGS. 
Why oue or two pigs in a litter should develop 
a crooked back, while all the others, fed alike 
should not, is a mystery. It is the result of 
stomach trouble, and sometimes it will happen 
so even with the best care. I have known 
quite crooked or huached-up pigs to outgrow 
the mishap, and get straight again. A pig 
will keep poor sometimes because its little 
tasks are out of line—twisted—and they cut 
the lips aud make them sore, or they lacerate 
the jaws. When tills is the case they should 
be pulled out. One of the worst misfortunes 
which cau happen to a pig is to have a shift¬ 
less owner—one of those men so heedless and 
coarse that he is not ashamed of making his 
pork iu filth. No matter about the man, but 
it is hard on the pig. Its skiu gets rough aud 
sore and its comfort is lessened. Its useful¬ 
ness is limited. The pig may be made a factor 
for good as a manufacturer of the best ma¬ 
nure by giving it the means to keep clean. 
SCOURS—SOUR FEED. 
Scours in little pigs can best be reached 
through the mother’s milk. Iu case too much 
milk produces the disorder, giving less will 
stop it. If the food is not suitable, then it 
must be changed. 1 have known a case where 
sour milk killed the pigs, giving them scours 
which terminated in dysentery. There is a 
grimness about.the word "scour” not often 
fully appreciated, aud the lives of a great 
many hogs are sacrificed because its full im¬ 
port Is uot uuderstood and considered. When 
fully sour, milk is in an alcoholic condition 
aud is an irritant uud u poison, when it be¬ 
comes au every-day diet. Beforo that, the 
acid is vinegar, and this will produce the same 
result. JSour milk quickly becomes something 
Real Agriculture.— Mr. A. W. Cheever, 
well known as a sound aud practical agricul¬ 
tural writer, recently said iu discussing his 
reasons for choosing the profession of a farm¬ 
er, “If beginning a business life again, with 
our present feelings, we should select some 
kiud of farming, aud would uot go out of 
New England for it, either.” There is a year’s 
ration of “food for reflection” in this state¬ 
ment. Mr. Cheever .frankly stutos that 
farming is not without its drawbacks. So¬ 
cially the farmer is below iho position he 
ought to occupy. Tillers of the soil have 
never been the controllers of the world’s 
wealth. Wealth and power have belonged 
to the handlers of goods rather than to the 
producers. It has beou honorable to own real 
estate, but dishonorable to handle this real 
estate with a shovel or plow. In past ages, 
bread wiuuiug has not called for a high de¬ 
gree of skill. It is different now, but public 
sentiment will not change in a day. There 
is still an odium attached to the tilling of the 
soil that will not “down.” It crops out in our 
nursery rhymes, and lends a tone to the char¬ 
acter of our school books and provades the 
newspapers, and one of the worst features of 
the trouble is thut those who live on farui3 
feel this state of affairH most keenly. That a 
man with these facts in iniud cau still say 
thut he would follow the same business again, 
ought to give hope and encouragement to 
farmer’s boys. A farm will not ruu itself; a 
lazy man will never get rich, a man who will 
not work his brain will fail; a man who will 
not save, never will have property. Nature 
