Porntflogiefll. 
CALIFORNIA FRUIT CANNING. 
Why sun-dried fruits are preferred to evap¬ 
orated', the canning seasons of the various 
fruits; hired help ; the Heathen Chinee-, 
prices for preserved fruits; valley and 
mountain f ruits; great sweetness of Cali¬ 
fornia fruit; how to avoid purchasing de¬ 
leterious California preserved fruit. 
Santa Clara county is one of the leading 
counties in this State in the production of fruit, 
and of course a large amount is canned and 
dried here. The preservation of fruit in this 
State, whether by canning or drying, is a great 
industry because the State has the fruit in 
large variety and during a long period, and 
because the warm sun and absence of much 
dew during the dry season, afford the very 
best and cheapest mode of evaporation. In¬ 
deed I know of several thousand-dollar evap¬ 
orators that are standing idle this season for 
the reason that the sun-dried fruit is consid¬ 
ered superior. The point made is that the sun 
and open air drive away all trace of sulphur 
used in the bleaching process, even if the 
fruit had been kept in the sulphur fumes long¬ 
er than necessary, while the evaporator fixes 
in the fruit both the smell and the taste of 
sulphur. 
The canning season commenced here in 
April aud will probably continue, as usual, 
until late in October. The fruits used are 
apples, pears, cherries, plums, peaches, ap¬ 
ricots, nectarines, blackberries, strawberries, 
grapes and tomatoes. Cherries come first, and 
last until apricots make their appearance 
about July 1. Before apricots are done, Early 
Crawford peaches arrive, when the fruit-room 
is full and overflowing, and before this room 
is once fairly cleaned up, egg-plums, Green 
Gages and Damsons flow in followed by Late 
Crawford peaches. Bartlett pears, black¬ 
berries and lemon and orange clings until 
there is no rest again, when tomatoes make 
their appearance to continue the balance of 
the season. About September 10, Sal way 
peaches and Muscat grapes come in; then other 
varieties of late peaches, until the close of the 
seasou. The season for each variety of fruit 
is much longer here thau in the Eastern 
States, as the time of ripening between valley 
and foothill and mountain fruits is two to 
four weeks. By judicious purchase of fruit in 
advance from all sections, a flood can be 
avoided. 
Apricots of all sizes are canned; those that 
are small, imperfect or injured in any way 
are canned as “ pie” fruit. Freestone peaches 
must not be less than 2% inches in diameter, 
and clings 2% for canning purposes. The 
soft, over-ripe, bruised or imperfect go to the 
“pie”; the small, if not over-ripe are dried. 
Pears must weigh three to a pound. During 
apricot season many children find employment, 
as this fruit can be picked very easily, and at 
five cents for a 30-pound box, they can make 
almost a dollar a day if they had steady work. 
Boys f ro m 12 to 15 are paid 75 cts. to $1.00 a day 
of 10 hours, for dandling the cans for packers. 
Packers are paid $1 a day or more, in propor¬ 
tion to number of cans packed. Fruit assort¬ 
ed and other employees generally get $1.50 
a day, and 13 cents an hour for over-work. 
At most canneries a large gang of China¬ 
men are also employed. What the cost per 
day to the canning company is I have not 
learned, or how much is left for the Coolies 
after the per cent, is taken out for the Chinese 
companies that control them, the sub-Chinese 
boss who goes with them, and the corporation 
officers who employ them. Chinese labor is 
certainly not profitable to the stockholder, as 
the cost of peeling peaches, estimated on 
wages of §1.10 a day, was double that paid 
white women for the same work by the piece; 
neither are the heathens cleanly according to 
the American standard. They are bold and 
impudent, and danger is always imminent 
where both white and Chinese labor is em¬ 
ployed at the same factory. To show their 
boldness: a few days since, at the cannery 
here, a Chinaman went up behind a gang of 
white men, who were busy, and was washiug 
his hands in their pail of drinking water when 
caught. 1 am ashamed to say that he got off 
without a bloody nose or even a kick. 
The prices per pound paid by the canneries 
for fruit this year are about as follows: Ap¬ 
ples half a cent, pears two cents, cherries four 
to eight cents, plums one cent, peaches one 
and one-half cent, apricots two to three cents 
and blackberries and strawberries three cents. 
Muscat grapes §18 a ton; tomatoes 25 cents 
for a 60-pound box. 
There is also another difference between 
valley fruit and that grown in the foothills 
and mountains, the latter being much richer 
in sugar and higher-flavored. This is shown 
in the dried product. If 2)4 or three pounds 
ofigreen foothill prunes make a pound dried 
it would take three or four pounds of valley 
prunes to make the same amount. This is true 
of other fruits; but whether in valley or foot¬ 
hills this sugary juice abounds in all. The 
juice of a ripe French prune is like very thin 
maple sirup. Dried Bartlett pears are as 
pliable as warm taffy and almost as sweet and 
sticky. Many Eastern people suppose that our 
figs, raisins and best French prunes are in 
some manner sugared, which is all a mistake; 
the fruit is simply dried Our most common 
grapes such as the Mission, Malvoysie, Rose of 
Peru, Flame Tokay, etc.,are almost raisiDs 
when dried. Wine grapes frequently contain 
too much sugar to ferment well. Sometimes 
prunes, plums and pears are siruped: but the 
sweetened water in which they are dipped is 
intended only to give the dried fruit a gloss. 
The crop of apricots was light, peaches 
good, prunes fair—so that for the latter grow¬ 
ers got one-half to two cents a pound. To get 
California fruit of good quality and fairly 
clean, buy extras, or No. 1 Standard cans, and 
under no consideration buy or use anything 
called “pie” fruit. In dried fruit buy no low 
grades of prunes, plums or peaches, as there 
is plenty of stuff put up that was not fit for 
food before it was canned or dried, aud cer¬ 
tainly cannot be so afterwards, although sir¬ 
uped and sulphured to give it a good appear¬ 
ance. When the fruit growers and canneries 
and driers preserve their fruit in a good and 
uniform manner, have all the operations done 
in a cleanly way, and use only good fruit, 
then only will California fruit get the name it 
could and ought to have. c. w. k. 
ABOUT RUSSIAN APPLES. 
PROFESSOR J. L. BUDD. 
Success of apples from, South Central Russia 
in the Northern Sates-; their season of ma¬ 
turity; why names are not given to Rus¬ 
sian apples instead of numbers 
President Lyon quotes, on page 48 of his 
valuable report on Northern fruits, the fol¬ 
lowing remark made by the writer, two years 
ago. “So far as the winter apples of South 
Central Russia, have yet fruited in Iowa, they 
prove as good keepers as in their native home. 
In like manner our samples of fruit, and our re¬ 
ports from our many trial stations North, show 
that the varieties from provinces in interior 
Russia, farther north than Saratov, mature al¬ 
most exactly in accordance with the lines of 
summer heat traced by Prof. Dove across the 
two continents.” The varied references to 
this expressed belief assume that the proofs 
are still lacking, but he adds, with his usual 
fairness and anxiety for the advancement of 
horticulture: “It would seem to be wise to 
give these the benefit of a full and fair trial 
before sitting in judgment upon them.” 
This year we have fruited quite a large 
number of the varieties grown in South Cen¬ 
tral Russia, and to-day (September 27,) I have 
made careful notes on the condition of the 
late-maturing sorts. As aD example, we first 
met with the fruit of Astrokoff (4 m) on the 
last days of September 1882; at Vormesh and 
Arel in South Central Russia. At that time 
the dent corn of that region was as ripe and 
dry as it is here to-day, and mid-winter apples, 
such as Astrokoff, were not cruder or harder 
than those now on my table. With the same 
care given by the Russians in picking, hand¬ 
ling and storing, I still believe these varie¬ 
ties will keep on the 42nd parallel as long as 
in Central Russia on the 52ad parallel. To 
those who have not looked up the subject of 
summer isotherms on the two continents, this 
does not seem possible; yet they will believe 
that a Belgian winter apple would be all right 
here where the climate would permit the 
variety to live and near, yet Belgium is as 
far North as Saratov on the Volga, and its 
summers are not as hot by many degrees as 
farther east on the Russian steppes. 
As to the point made by President Lyon, 
that names should at once take the place of 
numbers with all the Russian fruits, I wish to 
urge that we must have more time. As yet, 
the same name does not always mean the 
same apple, pear, cherry, plum, tree or shrub. 
Mr. Charles Gibb is well aware of this fact 
and has wisely given the names and numbers 
of each importation separately in his valuable 
report on nomenclature, in the last volume of 
the American Pomological Society. The 
Astrokoff (4 m) can again be used for illustra¬ 
tion. The true Astrokoff is a fine, even-sized, 
yellow apple of the season of Grimes’s Golden 
and Jonathan. While not equal to these in 
quality, it is fully as desirable for any use as 
the Baldwin. On the other hand, the Astro¬ 
koff of the Department list (No. 472) is “a 
small, green, conic apple without basin,” as 
described by Mr. Gibb. It is prized by Mr. 
Peterson and others, of Minnesota, but its 
true name is unknown. We have many ex¬ 
amples as yet of this kind. Of those best 
known I will name numbers 60, 105,382,327,- 
413 and 469, of the Department list. As a 
rule, I am glad to report that our importations 
are true to name, yet to this we have import¬ 
ant exceptions. 
Ames, Iowa. 
Ctrcnjwljfre. 
RURAL SPECIAL REPORTS. 
England. 
Pill, Barnstaple, Devon, Sept. 17.—I am 
sorry to say this has been a most unsatisfac¬ 
tory harvest. The weather has been bad and 
the yield will be light and of inferior quality, 
but the straw is very heavy, and great diffi¬ 
culty has been experienced in cutting a large 
quantity, as it had to be done by hand. The 
weather now seems cleared up and we are 
having the finest for the year, and harvest is 
practically over. Hay was a large yield, but 
made badly. Grass is very plentiful and 
store cattle from £2 to £4 higher than in the 
spring, so I think that, on the whole, the 
farmers have done fairly well this year. Po¬ 
tatoes are a very heavy crop, but badly dis. 
eased. I am growing some American varie¬ 
ties, which are enormous,and fairly free from 
disease, although some have it more than 
others. Among those I am trying are the 
Rural Blush and Blue Victor, which are won¬ 
derful croppers, not counting the diseased 
ones. The agricultural shows this year have 
been fairly successful, but I do not see many 
improvements in implements, but I may men¬ 
tion two, viz.: Strawson’s pneumatic seed, 
manure and insecticide distributor, and 
McCormick’s new simple knotter to the self- 
binder, which I think simply grand. 
R. H. p. 
New York. 
South Dayton, Cattaraugus Co., Sep¬ 
tember 18.—There was a slight frost here 
on September 6, but the damage was not 
great. The greatest injury was done to the 
corn fodder, corn being generally, nearly fit 
to cut. Oats and potatoes are large crops , so 
is wheat. One piece of wheat of seven chains 
and 34 links, yielded 34 bushels and three 
pecks. It was sowed without any fertilizer 
or manure, on a piece of the ground that had 
been covered with horse manure which had 
been plowed under, and the ground planted 
with potatoes. Wheat is worth $t ; potatoes 
35 cents: oats 30 cents; hay §1. a. h. l. 
West Virginia. 
Wheeling, Ohio Co., Sept. 20.—I planted 
my potatoes after the Rural’s method on 
April second and third. Part of the ground 
had been heavily manured the year before 
and planted in corn, sweet potatoes, and 
Lima beans. It was again heavily manured 
and plowed under and a part was manured 
again on the surface after potatoes had been 
planted, ground being so dry as to permit 
hauling without injury. The other part was 
a cow lot where cows had lain during the 
nights for two summers. This was plowed in 
the fall and plowed twice afterwards before 
planting. Potatoes on this plot were a little 
larger and of much better quality than on the 
other. Neither plot was a success. On May 17th, 
when the vines were about eight inches high, 
a frost cut them to the ground. In the latter 
part of June a week of excessively hot, dry 
weather practically killed them. The po¬ 
tatoes were dug the first of August and the 
largest were probably a little larger than 
large hen-eggs. No method of culture could 
have secured in this locality a fair crop of 
potatoes. The Rural’s trench method will 
need another year’s trial here before its 
merits can be passed upon. I planted one 
pound of Northern Spy potato, cut to one eye, 
in ground heavily fertilized with hen-manure, 
malt sprouts, ashes and sand, all well mixed. 
The vines did not suffer from frost or drought 
severely, grew rankly through July and were 
ahead by the first of September. I did not 
examine them during their growth to see how 
the potatoes were setting. When dug a few 
days ago, they did not yield two pounds. No 
signs of rotting were visible. They were 
planted by themselves some 10 rods distant 
from the others. 
This has been a remarkable summer, being 
dry and cold up to June the first, and very 
hot and dry in June. Rains began about the 
Fourth of July, and have continued to be 
heavy and frequent to the present time. On 
the 19th of July, in about two hours’ time, from 
six to eight inches of water fell, causing the 
greatest floods ever known in the small 
streams in this vicinity. Fifteen lives were 
lost by drowning. On August 21, there 
was a more general and heavy rainfall, but it 
extended through a period of 10 or 12 hours. 
No lives were lost in this vicinity by this 
flood. These two floods have probably 
damaged the Pan-Handle counties (Ohio, 
Brooks, and Marshall) of West Virginia, to 
the amount of one million dollars. This in¬ 
cludes damage to railroads, county roads, 
farms and crops. t. j. e 
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CRACKS IN THE HOOF-WALL: COLLAR BOILS: 
CASTRATING SWINE. 
L. O. J., Moline , III. —1. What are the 
causes, preventives and remedies for the 
splitting of the outer shell of a horse’s hoof? 
2. When a horse that receives good grooming 
and care, is constantly troubled with collar- 
boils, isn’t it a sign of some impurity in the 
blood? 3. Are there any particular rules for 
castrating hogs? Is it better to tear than to 
cut the cord? 4. Is it advisable to spay sows 
intended for pork? 
ANSWERED BY DR. F. L. KILBORNE. 
1. Cracks in the hoof-wall are usually due 
either to injuries, as treads or other wound 
at the coronet (the ring at the top of the hoof) 
or to a dry, brittle condition of the hoof-wall 
commonly resulting from undue rasping when 
the horse is shod, alternate soaking and dry, 
ing, and inflammation in the feet. Turning 
suddenly when driving at a rapid pace, may 
crack the hoof-wall from the sudden unequal 
strain. Since the cracks usually occur at the 
quarter, they are commonly called quarter- 
cracks. To prevent such cracking of the 
hoof-wall all wounds at the coronet should be 
promptly attended to. Fresh, open wounds 
should be carefully washed out with tejud 
water, then dried, and well covered with pme- 
tar. When they are deep, pour in a little oil 
of turpentine before applying the tar. Great 
care should be taken with ragged or gaping 
wounds, to replace and retain the parts in 
position so as to ensure healing without the 
loss of any portion of the coronary band, 
which would result in a permanent crack 
(false-quarter) in the hoof-wall. When shod 
the whole outside of the hoof-wall should not 
be rasped off as is the common practice with 
many blacksmiths. The shoe should be fitted 
to the hoof, and not the hoof to the shoe. 
Avoid as far as possible alternate soaking and 
drying of the feet. If the hoof becomes 
too dry and brittle apply a coating of hoof- 
ointment daily. Equal parts of pine tar and 
vaseline melted together will be excellent for 
this purpose. The treatment of existing 
cracks is often no easy task, especially if the 
animal continues at work. One of the most 
successful methods of treatment, is to cut a 
transverse groove at or just above the upper 
end of the crack, the groove to be three-quar¬ 
ters of an inch to one inch long, cut to the 
quick. Then drive one or more horse-shoe 
nails through the edges of the crack and 
clinch, so as to hold the edges firmly together 
and prevent movement. Oftentimes the nails 
alone will be sufficient; but if the crack con¬ 
tinues upward as the new horn grows down, 
the notch or groove should be cut to check it. 
Finally apply a bar-shoe, being careful to 
give an even bearing all around. A good 
liniment applied around the top of the hoof 
twice a week would be beneficial by stimulat¬ 
ing a more active growth of horn. The fol¬ 
lowing liniment is excellent for that purpose. 
Castile soap two ounces, camphor one ounce, 
rectified spirit one pint, strong aqua ammonia 
a quarter of a pint, olive oil half a pint. 
Dissolve the soap and camphor in the spirit, 
then add the ammonia and oil well shaken 
together. 
2. It may or may not be, according to the 
cause and nature of the collar boils, and the 
character of the skin of that particular animal. 
Such is very often the case, ho wever, because 
a horse whose blood is out of condition from 
any cause, or which is suffering from an erup¬ 
tive skin disorder, will be more liable to suffer 
from collar boils or 'galls than'one in good 
health. The skin of one horse may be natur¬ 
ally thinner and more easily broken than that 
of another receiving the same care and treat¬ 
ment, although both are equally healthy. 
Uneven, badly fitting, or dirty harnesses are 
responsible for the majority of galls or collar 
boils on horses. Blood or skin diseases re¬ 
quire special treatment. To prescribe for 
such we should have a full history and de¬ 
scription of the symptoms in each individual 
case. When the skin becomes tender or chafed 
under the harness, bathe the parts at night 
with cold water and then apply absolution of 
