692 • THE RURAL MEW-Y©flKEfe. 
CATTLE FEEDING IN PENNSYLVANIA. 
I never bought my steers to fatten, but for 
many years practiced fattening 10 or 12 every 
year which I had raised myself. They were 
of native stock, but better than any I could 
have bought in our locality, which were apt 
to be dwarfed and stunted by starvation and 
exposure to storms and cold weather. Owing 
to the unjust discriminations practiced by the 
railroads, and which I suspect are still prac¬ 
ticed more or less, notwithstanding the Inter¬ 
state Commerce law, we never could have 
bought western stockers to feed with any 
profit. 
The western feeder with cheaper corn, and 
a lower rate of freight to the seaboard cities 
than we could obtain for a much shorter dis¬ 
tance to our station, rendered it impossible 
for us to compete with him in that line of 
business; but for a long time by raising our 
own cattle, and feeding them tne grain, hay, 
straw and stalks of our own raising, we were 
able to turn the products of our farms into 
cash without loss, and retain the manure to 
keep up their fertility. According to the 
closest calculations we could make, we ob¬ 
tained about the market price for our products 
when fed to cattle, and were able to feed 
stalks, chaff, small potatoes, turnips, pump¬ 
kins, apples and other things which were not 
salable, and might otherwise have been 
wasted. 
I usually commenced fatting my cattle at 
the age of two and a-half years, and fed 
them about four months. Like most beginners 
without experience in feeding, and desirous of 
fattening them as soon as possible I fed too 
much meal to obtain the greatest gain in flesh, 
or the most profit. Most cattle will eat more 
meal if they get it without their appetite 
becoming cloyed, than they can properly digest 
and assimilate, and although it may not give 
them the scours, their dung will be too thin 
and you can see some of the meal in it that 
has passed through them without digestion, 
or alteration in appearance. It requires con¬ 
siderable time to put flesh and fat on animals, 
and all attempts to “crowd’’them are unwise 
and unprofitable. 
Some cattle will fatten faster than others on 
the same amount of feed, and some will stand 
higher feeding than others of the same age 
and size, but according to my experience, and 
the experience of most of my neighbors it is 
more profitable to feed light, and feed longer, 
than to try to hurry on the flesh by feeding 
all the animal will eat without losing appetite 
or having the bowels become too active. 
I generally commenced feeding my steers in 
the fall as soon as pumpkins were ripe, giving 
each steer about three pecks of cut pumpkins, 
on which two quarts of corn-meal were spread, 
fed twice a day, morning and night. I in. 
creased the quantity of meal gradually up to 
three and three and a half quarts at a feeding. 
When the pastures were gone and they were 
brought to the stables, they had all the hay 
they would eat up clean. *When hay is good 
and not full of weeds, it is folly to give any 
animal more than it will eat up clean. 
Since the advent of the Chicago dressed 
beef in all the eastern markets, IS have not 
fattened any cattle to sell, nor could it be 
done except at a loss; not only is the price 
less than formerly, but there is scarcely any 
sale. The buyers who used to make us their 
welcome visits in the winter ana early spriDg, 
accompanied by their trained dogs, are now 
seldom seen in our streets. Their coming is 
“like angels’ visits, few and far between.” A 
Wilkesbarre butcher to whom I used to sell, 
says he can no longer handle live cattle with 
a,ny profit, and is compelled against his will to 
deal in the dressed beef; that instead of being 
a butcher he has become a mere meat-chopper. 
To use my hay and fodder I have increased 
the number of my cows, and sell the cream to 
the creamery near by. I am keeping more 
hogs which, with plenty of skim milk to give 
the young pigs a good start, makes pork¬ 
raising pay very well. I am endeavoring to 
use all my coarse grain, hay and straw on 
the farm to make manure and maintain its 
fertility, although the profits are small and I 
could make more money by following the ex¬ 
ample of some of my neighbors who are en¬ 
gaged in the ruinous business of selling every¬ 
thing from their farms—killing the goose that 
lays the golden egg. J. w. i. 
Bradford Co., Fa. 
PRACTICES IN ILLINOIS. 
It has not been our practice to fatten steers 
in the winter. Usually we fatten one or two 
car loads in the Autumn, feeding from about 
September 1, to December 1, the cattle being 
on grass which generally remains good, hogs 
running with them. We have not found any 
other method of feeding corn by which flesh 
can be more economically put on. The great 
disadvantage is that the cattle are sold at 
comparatively low prices. We have most 
commonly sold to professional “shippers” who 
send the cattle to market. Except last year 
when corn was high and cattle very low- 
priced, we have made a fair profit. We ex¬ 
pect cattle to make a gain of 225 to 250 
pounds each, during the three months named. 
This year we are only feeding a few steers in 
carrying out some experiments. 
Our practice has been to buy of farmers 
within a few miles, or rather to buy of “ stock- 
buyers” who have so bought. Nearly all the 
steers in this part of the State have more or 
less Shorthorn blood. Generally we buy two- 
year-olds, although we sometimes have oppor¬ 
tunity to buy three-year-olds. Steel’s of our own 
raising we fatten when two years old. Here 
there is more room for choice in regard to form 
and quality than in breeds. Attractive color, 
horns, etc., help in making sales ; and these 
things are considered in buying. 
There is no uniform custom here in these 
matters. Occasionally our farmers go to 
Chicago and buy steers for feeding. Often 
they can be bought more cheaply there than 
in the country. Those who feed large num¬ 
bers frequently go to Missouri or, possibly, 
other more western states. Very rarely are 
Texas or other southern cattle grain-fed now 
in central Illinois. Steers from southern 
Illinois are brought to this region in consid¬ 
erable numbers, usually for grazing rather 
than grain-feeding. 
Some of our good farmers make a practice 
oLkeeping their steers ob About half full-feed 
during winter commencing full feeding about 
February or March, selling in spring or early 
summer. In this immediate vicinity there 
are comparatively few cattle full-fed during 
the winter. In other parts of central Illinois 
much feeding is common practice. 
The experiences of the last year have caused 
much uncertainty in the minds of farmers as 
to cattle feeding. The unprecedented receipts 
at Chicago and other great markets keep 
down prices except for best qualities. At 
Chicago over 71,000 were received in one 
week, 200,000 in three weeks and almost 260,- 
000 in the month of September. At rates now 
prevailing there is more profit in feeding hogs 
than cattle. G. E. morrow. 
University of Illinois. 
THE GOOD PEACH. 
“ We send you by this mail a sample of 
what we think is the coming late white peach. 
It originated near York, Pa. and will be known 
as ‘Good’ in honor of the introducer. It is 
nearly or quite as late as Smock, and much 
larger, and being a good white peach, will 
supply a long felt want.” 
H. M. ENGLE & SON. 
Remarks: This is one of the finest peaches 
we.have ever eaten. It is nearly three inches 
in diameter. Skin creamy-white with a 
faint crimson blush on one side. Flesh, cream 
colored to the pit, very juicy, tender, melting, 
sweet, sprightly and of the first quality. The 
pit is nearly free. 
STUMP APPLE. 
The illustrations of this fine looking apple 
(see figs 351 and 352) are from specimens sent 
to this office by Charles A. Green of Rochester 
N. Y. The apple originated near Rochester, 
but by whom we know not. Mr. Barry de¬ 
scribes it as of medium size, conical; skin, yel¬ 
low striped and shaded with light red. It re¬ 
sembles the Chenango. The flesh is firm, crisp, 
juicy and tender, sprightly, sub-acid. From 
its uniform size, fine appearance and mild) 
pleasant flavor, it commands a ready sale at a 
good price. It is thought to be a decided ac¬ 
quisition to the list of profitable market and 
good garden varieties. The tree is of stocky 
growth and very prolific. Its season is from 
September through October. The stem, as 
shown, is of the natural size. 
NOTES ON IRON CLAD APPLES. 
PROFESSOR J. L. BUDD. 
I have just read the valuable article of Dr. 
Hoskins, under the above heading, and feel like 
speaking of a few varieties, that seem to have 
passed beyond the experimental stage. 
The summer and fall varieties, will not only 
prove valuable at the North, but will find a 
place in such sections where such sorts as 
Early Harvest, Red Pine and Baldwin, live and 
fruit profitably. 
The later sorts will have their greatest value 
where hardy winter apples of the old lists are 
utterly lacking in the Northwest. 
All the varieties, named, have been fruited 
at many points at the west, during the three 
past years, and have proven as hardy as, or 
hardier than Duchess. 
Blushed Calville (22m) —In 1885 I wrote 
of this variety. “Medium in size, often 
large conical, yellow, with a beautiful blush on 
one side. Season here the middle of ^ August. 
The best apple of its season that we grow.” 
At first we thought it a week later than Yel¬ 
low Transparent, but we now find its season 
the same; but it is a much better keeper. 
Like the Dyer it retains largely its juiciness 
and flavor fully a month after it is fit for 
dessert use. 
It is hardier in tree than Yellow Transparent, 
more nearly free from blight, as perfect a 
bearer, and we think the fruit handsomer and 
better in quality. 
Breskovka (152 M). —Much like Grimes’s 
Golden in size, shape, color and peculiar 
basin; stem very stout, flesh fine-grained, 
juicy, tender, sub acid, very good to best in 
quality. Season, one week to ten days later 
than the above. The tree is perfect and a reg¬ 
ular and full bearer of even-sized fruit. 
Beautiful Arcad. (453j— Fruit medium to 
large, yellow, covered with broken stripes of 
purple and crimson. Form, roundish-conical, 
with show of ribbing. Flesh juicy, tender, 
and very sweet. Taking size, beauty, and 
quality of the fruit, and the perfection and 
regular habits of bearing of the tree into con¬ 
sideration, we must place this variety at the 
head of the sweet list so far tried at the West. 
Anisovka. (185)—We do not know that 
this is true to name. As we have it from Dr. 
Regel in 1879 it is of the Duchess family and 
much like it in size and shape. But its color¬ 
ing is a brighter and lighter crimson, and its 
season is fully three weeks later. 
It also varies from the Duchess in the finer 
texture of its flesh and its milder acidity. 
When ripened in the house we find it better 
in quality for dessert use than Maiden's Blush, 
and also better for culinary use. When 
known this variety will be planted for home 
use and market over a large part of our 
country. 
Repka Aport (No 262)—Is of the Alexander 
family, but it proves to be much hardier in 
tree, more perfect in foliage, ard an earlier 
and better bearer. Fruit large, conical, slight¬ 
ly ribbed, beautifully covered with red and 
crimson; stem long, cavity deep, russeted, 
basin ribbed and wrinkled. Flesh white, not 
coarse as Alexander, sub-acid. Remarkably 
good for dessert use for so large a fruit, sea¬ 
son October. 
Ostrokoff (4 m) —An iron-clad tree and 
likely to prove very valuable north of 43rd, 
parallel. So far as tried it has proven a heavy 
bearer on varied soils. Fruit medium to 
large, conical, smooth, regular, yellow; stem 
long, lipped inserted in a narrow and deep 
cavity. Basin shallow plaited. In 1885 I 
said better than Willow. After handling it 
by the bushel I am now prepared to say that 
it is equal in quality for dessert use to the 
Baldwin. Season here on the 42rd parallel a 
month later than Wealthy. North of the 43rd 
parallel it will keep through winter if properly 
handled. 
Cross (no. 413).—As sent us by Dr. Regel 
in ls>79 this is a true iron clad, free from 
blight, and an early and continuous bearer, 
fruit medium to large, roundish oblate, conic, 
slightly ridged. Color greenish yellow, lightly 
covered with stripes and splashes of red and 
light crimson; stem short, inserted in a deep 
and wide cavity. Basin deep, uneven plaited. 
Flesh greenish white, crisp, tender, juicy, 
sub-acid, very good. Its season here is about 
that of Grimes’s Golden and Jonathan. It 
will have its greatest value north, where it 
will keep longer. 
These varieties of the earlier importations 
are noted, as their behavior in our trying 
climate is now well known. 
Ames, Iowa. 
MORE ABOUT BINDING GRAIN. 
PROFESSOR J. W. SANBORN. 
I have never taken any exact data ttfair 
would warrant any other than a mere expres¬ 
sion, of a general opinion, rather than a fixed 
belief, born of exact data which gives author¬ 
ity to convictions regarding the subject. 
1. The act of cutting and binding grain un¬ 
questionably requires more „orce, than the 
mere cutting of it, as the binding takes the 
grain after the cutting is completed, and by 
complicated and heavy machinery additional 
to the sickle,'proceeds to bind it, elevating it 
first against the force of gravity. But this is 
largely offset by the fact that when cut by a 
mower, it has to be raked up.involving an extra 
horse and man." This more than balances the 
extra horse on the binder as a horse is not only 
required to rake, but a man to drive and this 
man becomes extra, and has a value equal to 
two horses in cost. Then loose grain has to 
be stacked before thrashing, to save it. If 
the balance is struck here, a loss would be in¬ 
volved in the cutting by a mower, furthermore 
the rake will take up stones, sticks and trash, 
and our thrashers often refuse to thrash loose 
grain, on the above account. 
It may take bound grain three times as long 
to dry out, but even then it is as safe from loss 
and cost of drying in case of rain upon it as 
it would be if mown, inasmuch as mown grain 
wets so quickly and thoroughly through by 
slight rains that would cause no trouble to 
bound grain in shocks. I would as soon or 
rather handle the bound grain so far as time 
and rain are concerned, and I believe this will 
be the general verdict. It is proper to state 
that I handled only loose grain up to six years 
ago, and have handled both loose and bound 
grain since. I cannot agree that it takes 
double the time to unload bundles. It is true 
bundles will not be as readily grappled as 
loose grain. But bound grain has far greater 
weight in the same bulk and I believe that a. 
ton is taken off the wagon nearly as quickly 
as loose grain. But however this may be,, 
the gain in easier loading will balance any 
loss that may occur in this direction. Our 
grain is moved into the loft of a very capacious 
barn where considerable distance is traveled. 
I confess to a very decided conviction that 
bound grain thrashes very materially quicker 
than loose grain. Our thrashers act on that- 
conviction and charge more for thrashing 
loose gram when they consent to do it. I im¬ 
agine that it would be a very busy day’s work 
to thrash out 80 acres of loose wheat a day;: 
yet our thrashers put out 1,000 bushels of 
wheat a day, and as our state averages less 
STUMP APPLE. From Nature. Fig. 351. 
