4886 
in this country? Can he satisfy the people 
that he is not their deceitful enemy ? Will not 
more than his strongest assurances be needed 
to conviuce the people that he is not paid to 
do this work, by those who spent money so 
freely in Washington, to defeat stockmen in 
their efforts to secure from Congress the 
legislation needed to stop the spreading of the 
scourge? K. w. perry. 
[We have known “Stockman” for many 
years, and are quite certain that he has always 
candidly and fearlessly expressed his bonest 
opinions. We have not always agreed with 
his views, especially with regard to the dan¬ 
ger from contagious pleuro-pneumonia among 
our herds, and cognate matters, and have re¬ 
peatedly given utterance to our own dissentient 
convictions in the Editorial page. It has 
been the custom of the Rural, however, to 
admit to its columns an expression of all 
honest convictions, corning from responsible 
persons, however they may differ from the 
Editorial views; and Stockman’s wide expe¬ 
rience, broad acquaintance with affairs, large 
interest in stock growing, long journalistic 
work aud prominent position certainly entitle 
him to this privilege. His opinious on the 
present aud all other subjects are fair topics for 
discussion; but his integrity is beyond dispute. 
—EDS ] 
Shcqi ijiisliamJnj. 
MOVABLE SHEEP HURDLE. 
In no one thing do our farmers more griev¬ 
ously err tlnu in devoting so much land each 
year to the summer-fallow. Being plowed 
two or three times, and its surface kept mel¬ 
low aud bare, the hot suu, in evaporating all 
the moisture, dissipates all the ammonia com¬ 
ing within its iutluence. and thus impoverish¬ 
es the land as much as the growth of some 
heavy crop. The only redeeming feature iu 
the summer-fallow is that, if well done, it is a 
potent means of destroying weeds; but in the 
slip-shod way in which summer-fallows are 
usually cultivated, they do more to multiply 
than to destroy, especially such weeds as 
Quack aud Canada Thistles with their peren¬ 
nial roots. 
We think our farmers could very profitably 
borrow trorn their English cousins some 
system of green cropping aud feeding on the 
ground for such fields as are intended for the 
fallow. The thick growth of the feeding 
plant would smother and prevent all weed 
growth, aud the eating off of such a heavy 
growth by sheep would, while fattening the 
latter, greatly enrich the ground, aud espec¬ 
ially so if with the green crop the sheep were 
given a daily feed of grain or oil meal. For 
this purpose, the fields should be plowed early, 
thoroughly cultivated aud sowed to some 
such crop as mustard, rape, or spring vetches, 
or if sown at intervals, possibly oats and peas 
would make a good crop. When the crop 
bus made suitable growth, the sheep should 
be put on one side the field, and so kept as to 
eat the crop clean us they advance. In Eng¬ 
land, a portable hurdle is used, one stylo of 
which weshow at Fig. 203, having re engraved 
a specimen from the Agricultural Gazette. 
This hurdle, as will be seen, is light and mov¬ 
able and uot expensive. It is made in sections 
six or eight feet long, and the legs or supports 
are spread three feet, having a brace across 
near the center. It cau be mole of any light, 
strong wood, aud for the upper puce and the 
uprights between which the sheep eat, wires 
cau be substituted. The panels or sections 
are attached together by wire links, which 
allow each one to be drawn along into the 
crop as the sheep have clcauly eaten as far as 
they can reach between the wires or slats. Of 
course, sheep so kept will eat every green 
thing, nor will they allow any weeds to spring 
up in that part of the field over which they 
have fed, aud ou which they are allowed to 
run. By plowing the field for the green crop 
into suitable lauds for the wheat; aud after it 
had been completely eaten over by the sheep, 
by using cultivator and harrow to mellow 
and mix the sheep manure with the surface 
two inches, the Held would bo put in the 
best possible condition as a seed-bed for the 
wheat. We believe tills system has sufficient 
advantages to at least warraut its trial in a 
small way. 
Oainj ijusbantin]. 
CHEESE-MAKING, No. 10 
T. D. CURTIS. 
drawing the whey.— (Continued.) 
Experiments in regard to the digestibility 
of cheese, by dissolving it iu a liquid prepara¬ 
tion of pepsin, show’ that it is insoluble, aud 
presumably indigestible, in proportion to the 
amount of acid developed—or, in other words, 
to the extent of the removal of the phosphates 
and butter, and the neutralization of the len- 
net by acid; hence, the importance attached 
to drawing the whey sweet, and letting the 
acid develop afterward to its fullest extent. 
By getting rid of about 84 of the 87}^ parts of 
water, we get rid of a proportionate amount 
of sugar, which is held in perfect solution in 
the whey, and we abo get rid of the uncoagu¬ 
lated “ziega,” or albuminous matter, liable to 
develop taint. All the sugar that we have 
left, Is that contained in the three or four parts 
of water remaining in the curd. This is sure 
to turn to acid at some time; but it is so small 
an amount that there is no danger from it, 
and hence about all the advantage derived 
formerly from the American method of ched- 
daring. 
Once rid of the whey and the curd properly 
‘•cooked,” the curd could lie with safety and 
undergo lactic fermentation. This is precise¬ 
ly the point insisted on by the “sweet curd” 
advocates. They do not expect to avoid acid, 
as some have represented, but to avoid its 
evil effects when allowed to develop at the 
wrong time, aud their whole process aims to 
get the curd “cooked” and the whey drawn 
before the acid appears. Then they are ready 
to let it come on to the fullest extent, as it 
can do no harm, or does the least harm. 
There being no whey left to run out of the 
pieces of curd, only so much being retained 
as adheres to the surfaces, though the acid 
may dissolve the phosphates and cut the but¬ 
ter, they are not removed, but remain in the 
curd to enrich the cheese and render it soluble, 
digestible, palatable aud nutritious. This is 
easily done when cheddaring is practiced. 
W here the curd is worked loose, as is the case 
in many localities in the West, it is a little 
more difficult to get along after the whey is 
drawn. Up to that point there is no differ¬ 
ence. But, when the whey is removed, how 
is the curd to be kept from packing? It is 
too much work to continue the stirring re¬ 
quired, and it is difficult—iu some cases, im¬ 
possible—to keep up the heat while acidifica¬ 
tion is going on. So the general practice is 
to drain off the whey down to a sufficient 
amount to move the curd in easily, and then 
wait tor the acid. But this is objectiouable— 
even dangerous—as it causes more or less 
waste of the ash aud fats, and subjects the 
cheese-maker to the danger of getting a very 
sour, leaky curd ou his hands. I find the 
better way is to draw the whey sweet— 
after the curd is sufficiently “cooked” 
—the same as when we cheddar. When 
well drained, salt the curd aud pile it up 
along the sides of the vat the same as in 
cheddaring. The trouble here is in keeping 
up the temperature. Lowering it slows the 
action of the rennet and probably retards the 
development of acid. But 1 find that the tem¬ 
perature may be reduced to 91 or 92 degrees 
before draining the whey and salting. Then 
if the temperature is not allowed to get below 
90 degrees, the acid soon develops. Possibly 
there is a loss iu time, but it is the only safe 
way with loose curds. Occasional stirring 
will keep the curd from packing after the salt 
is incorporated, aud if the vat is kept covered, 
except when stirring, it is an advantage. 
It is a popular mistake to suppose that salt 
stops acidification. It may possibly retard it 
a little, but I doubt it. The loss of time comes 
rnaiuly, if not wholly, from the cooling of the 
curd; but us a partial offset to this, at lease, we 
have the advantage of bringing the curd more 
iu contact with the oxygen of the air, woich 
hastens acidification. It is a delicate point to 
decide just the amount of acidity that will 
produce the best cheese, no unvarying test 
cau be given; experience must be the guide. 
Some means of stirring aud keepiug the curd 
loose and warm while the acid is developing, 
out of the whey, I believe would produce a 
better cheese than can be produced by cheddar¬ 
ing, while it would entail less loss from white 
whey when the curd is put to press. The tearing 
of the curd iu griudiug is objectiouable. 
farm Co pits. 
AN EXPERIMENT IN CROSSING CORN. 
A few years ago a single grain of Mexican 
Sweet C?m was planted in a corner of the 
garden. This corn, as is well known, is of 
small growth, with a rather small ear, the 
grains when ripe being of a dull, bluish-pur¬ 
ple color, very uniform. As soon as the tassel 
appeared and before it could dispense any 
pollen, it was carefully pulled out and de¬ 
stroyed. Several days after wards, when the 
silk took on the bright appearance indicating 
readiness for fertilization, some tassels just in 
the right condition to shed the pollen, were 
brought a short distance from Moore’s Early 
Concord, a white, sweet corn, and shaken over 
the silk of the Mexican, aud left there In 
due time the ear ripened, aud was well filled, 
and to all appearances a perfect ear of Mexi¬ 
can Sweet Corn. Next season the corn from 
this ear was planted by itself, no other kind 
being anywhere near it. As growth advanced, 
the stalks developed the more sturdy habit 
of Moore’s Concord with scarcely an excep¬ 
tion, and the ears were nearly or quite of the 
same style; but the grains of corn, when ripe, 
showed several different colors, from the 
bluish purple of the Mexican to the creamy 
white of Moore’s Concord, there being four 
or five different shades, each grain being of 
one color only, but frequently several grains 
together in the row being of the same color, 
then several grains of another shade, and so 
on. Next season it was the same; and as uo 
particular excellence was apparent over other 
kinds, it was given up. 
The result from planting the sixty different 
varieties of corn together on the Experiment 
Farm of the Rural New-Yorker the past 
season, indicates rhat the cross may be appar 
ent the first season; aud something of the 
same nature has seemed to take place here in 
one or two instances. - Why it happens in one 
case and not in another is h question. 
Fairfield Co., O. R J black. 
[Our explanation is that some varieties of 
corn are far more potent than others.— eds.] 
horticultural. 
THE RURAL S TR AWBERRY AND RASP¬ 
BERRY ELECTION. 
CHARLES A. GREEN. 
If any reader of the Rural fails to receive 
the value of one year’s subscription by the 
fruit election iu the issue of April ILch, it will 
be his own fault. I do not know where one 
can turn Cor more valuable information ou 
the subject. It appears from this election 
that the Sharpless and Manchester Straw 
berries, the Souhegau, (or Tyler, which is vir¬ 
tually the same) Gregg, Cilthbert, aud Shaffer 
are the favorites the country over. All these 
varieties, however, have their weak poiuts. 
It is acknowledged by fruit growers that uo 
variety is perfect. It is no ordinary task to 
decide, even for one locality, which is the best 
sort. Iu my own case, whea asked to name 
the best raspberries and strawberries, I ex 
perieueed great hesitation, aud could not help 
thinking that, if possibly some one should ask 
me suddenly my choice cf varieties, after 
those I have named were out of my miud, l 
might possibly make some changes iu my 
selection. This is owing to the fact that there 
are so many valuable varieties, each possess¬ 
ing peculiar valuable characteristics of its 
own, as well as peculiar shortcomings, so that 
when I come to balauee up the good points and 
the defects of each, it is a matter of very close 
calculation as to which 1 would select. I do 
not doubt that all having auexteusive exper¬ 
ience with the different sorts, who voted in 
this “election," mat, with a similar difficulty 
in arriving at a conclusion. I think there are 
few who would confiue themselves to the 
varieties they have mentioned. I notice that 
only one mentions the Herstine Raspberry, 
which is a very valuable kind, and in some re¬ 
spects superior to the Cuthbert. The Reliance 
Red Raspberry Ido not see mentioned. This 
is superior to the Cuthbert in point of hard¬ 
iness, is more productive, and of about the 
same size, but not of such good color. The 
Caroline i9 mentioned only by oue or two. 
Our correspondents from Che most severe 
climate of the West report that this variety 
has come through the Winter in perfect con¬ 
dition, while everything else was injured. 
This feature of hardiness, in connection with 
the great beauty and superior quality of the 
Caroline, ought to give it a high standard for 
a home berry. The Franconia Raspberry is 
not mentioned at all, yet Charles Downiug 
considers this the best of the foreign sorts, and 
it is certainly a very valuable variety, being 
of the largestsize, superior quality, wonderful 
productiveness, and about half-hardy in this 
section. 
The Cuthbert was killed to the snow line 
with me last vVinter; while the Philadelphia, 
Reliance and Caroline were uninjured, and 
the Marlboro very slightly, but not enough to 
prevent its yielding a good crop. I assume 
that the Rural's election did not intend to 
include the uew varieties, of which no one 
could speak with certainty. 
I am inclined to the opinion that the Marl¬ 
boro will prove to be the most valuable red 
raspberry for market in this section. The 
Rural's election was very crushing to the 
ambition of the good old Wilson Strawberry. 
Very few speak of it with favor, although 
there are more of the Wilson planted through¬ 
out the country than of all other varieties put 
together. This is owing to the fact that can- 
niug houses will have no other. They must 
have a sour, firm b -rry. The Sharpless has 
grave defects; it is very easily injured by late 
spriug frosty more so than any other variety 
we grow. With me it is exceedingly soft, 
ripens very slo riy, and often one side is ready 
to decay by the time the other is fully color¬ 
ed. Its large size, good quality and vigor of 
plant, however, over shadow its defects. 
With me the Manchester is very valuable, 
being more profitable than the Sharpless, 
though not so good in quality. In the Rural 
election quality has not been taken very largly 
into account. The fact is that those who have 
the most experience have learned that it is 
not wise to recommend to the masses a variety 
whose promineut characteristic is quality. 
The majority of people want an abundance of 
fruit. They waut vigorous varieties that will 
succeed without much coaxing, and this class 
are often found lacking in the best flavor. 
I am asked daily to uauie the best varieties 
for different localities. I usually do my best 
to give the desired information, yet always 
intend to state that some person in the inquir¬ 
er’s neighborhood could give more accurate 
information. The value of the Rural’s elec¬ 
tion lies in the fact that it covers such a large 
extent of country. If I had this report iu 
compact form it would be of great service. If 
the Rural had invited correspondents to 
mention all the varieties that have proved 
valuable, the report would have been mure 
complete, but probably too extended for one 
edition. 
Monroe Co., N. Y. 
-- 
ASIATIC CURRANTS. 
professor j. l. budd. 
The Rural notes on the currant and its 
possible improvement suggest a little talk 
about some of the currants of the east plaiu of 
the Old World. Possibly these have been in¬ 
troduced into West Europe, but have failed to 
attract attention on account of the well known 
failure of plauts from a dry interior climate to 
do their best in a moist coast climate. 
Pear-shaped Currants —Cultivated va¬ 
rieties of this unique form of the eurraut were 
first poiuted Out to us as uovelties, in Livonia, 
iu West Russia. The Leaves are thick, firm, 
peculiarly net-veiued, and deeply lobed. The 
fruit we saw is red or white aud always pear- 
shape 1. In Central Russia it is kuowu as the 
Red or Wbite Pear shaped Currant. The size 
varied with soil, culture, and, possibly, varie¬ 
ty. The best specimens in the interior were 
as heavy as the Fays Prolific, but seemed 
larger ou account of the pear-like neck. The 
quality we could not judge, as we were not 
able to test them when fully ripe. We were 
told, the fruit, iu the open suu iu the interior, 
was “best." Our specimen plauts were put 
out iu the open suu ou black prairie soil, and 
the foliage stood the August suu as well as 
that of the Duchess Apple. 
Ribes Alfinum,— Ou the grouuds of the 
agricultural college near Moscow, we were 
surprised and pleased to fiud a large plot of 
dwarf Jnueberry plants loaded with really 
excellent fruit perfectly ripe, aud by its side 
was au equally large plot of low shrubs loaded 
with fruit, of about the same size aud color. 
After careful oxamiuation, aud tasting of the 
SHEEP HURDLE. Fig. 203. 
