4889 • THE BUBAL NEW-YORKER. 
461 
the bodies of horses and cattle with a strong 
tea made by steeping red peppers in hot water 
would prevent flies from biting the animals 
when in pasture, but I have no personal 
knowledge on the subject. 
Bradford County, Pa. 
FROM W. B. PRATT. 
A wash of a decoction of hickory leaves, al¬ 
so tar water scented, have been used, but with¬ 
out such results as to encourage a repetition 
very much. Efforts of the kind have finally 
ended in an abandonment of the animal to 
such protection as could be gained from shade 
trees and its own switch, with a feeling of 
unavailing pity for it. 
Steuben County, N. Y. 
FROM M. MORSE. 
I know of no practical means of protecting 
animals at pasture from being attacked by 
flies. I have beard of several washes, among 
which is a decoction of walnut leaves, and of 
pyrethrum, but in my experience they proved 
worthless when tried on horses. 
Norfolk County, Mass. 
FROM PROF. A. J. COOK. 
I know of no practicable way to keep the 
Ox Bot fly from laying eggs upon our cattle, 
except to keep the cattle in the barn, as I 
suggest in my little pamphlet on “Silo and 
Silage.” It is wise economy to stable our cat¬ 
tle and feed silage in summer. Pasturing is 
very expensive. By feeding silage, an acre 
will keep a cow for a year. Then the gad-flies 
will do no harm. If it is not thought wise to 
do this, the next best thing is to cut the trees 
from the pasture. Cattle pastured on wood 
lots or where there is much shade are far 
more liable to attacks from the gad-fly than 
those in open pasture fields. The presence of 
gad-flies is not very harmful unless the cattle 
are to be slaughtered, when the pelts are of 
much less value in case the warbles are thick 
under the skin. The best course then is, to 
keep the stock in yard or barn, the next best 
thing is to keep them in open, unshaded pas¬ 
tures in July and August. 
HOW TO BUILD A BRICK CHIMNEY. 
W. M., Pittsford, N. Y .—How should a 
brick chimney 30 feet high be built to have 
the best possible draught ? 
Ans.— If this refers to the chimney of a 
dwelling-house it may be replied simply that 
it should have a flue not smaller than eight 
incWs square for each separate fire; the flues 
should be straight, or, if necessary to pass out 
of a direct, upward course, the deviation 
should be as small as possible. The flues 
should be made of the best hard brick; no soft 
brick should be used and the flue should be 
plastered smoothly all over the surface as it 
is carried up so as to leave an even surface 
without roughness or projections to impede 
the draft, cause irregular currents of air or 
gather soot. 
If the chimney has fire-places connected 
with it, these should have a contracted 
throat made in this form: 
R.N.Y. 
Fig. 176. 
There will be no downward currents caused 
by reflux of air in a chimney built in this 
way. If it refers to a single chimney as for a 
furnace or a boiler, the chimney should taper 
outside gradually to the top, but the flue 
should widen a little as it goes up, not more 
than three inches, however, in 30 feet. This 
enables the cold air which rushes in above the 
fire to expand as it gets heated and makes a 
stronger draft below, which, of course, in all 
chimneys, is a great advantage. The plaster¬ 
ing of the flue in every chimney is indispensa¬ 
ble, and to prevent the plaster from cracking 
with the heat, cow dung is usually mixed with 
it and it is well tempered before it is used. 
KEEPING CELERY IN WINTER. 
A. C. J., Cuba , N. Y .—I want to excavate a 
space 16 feet long, six feet wide and 2% feet 
deep tor a celery bed or trench, and wall it 
up with brick or stoue and cover with plank, 
straw, etc., during cold weather. Will it keep 
the celery without rotting and will it need 
ventilation during warm weather? I can’t 
preserve celery in a trench with any satisfac¬ 
tion, and it is not crisp and nice when 
blanched. 
Ans. —In order to keep celery well during 
winter it must be kept in a cool temperature, 
say, 35 degrees to 38 degrees, dry overhead 
and only slightly moist at the root. Where a 
large quantity is stored together ventilation 
is necessary. Crisp and nice celery depends a 
good deal upon the variety grown and the 
cultural conditions before storing. After 
storing, dryness wilts it, wet rots it. warmth 
sprouts and “draws” it and robs it of flavor. 
Celery stored when green will keep for 
months without bleaching crisp; but celery 
that is half-bleached before storing, will soon 
attain perfection after being stored; and the 
red celeries are better flavored than any 
white celeries. The pit you propose to ex¬ 
cavate and build should do very well; but be 
particular about having tho drainage 
thorough and that no water can leak through 
the top; also provide means of ventilating. 
But in getting up such a substantial pit, why 
not widen it by two feet more, and shorten 
the length in proportion? Then raise the side 
walls two feet above ground level and bank 
up against them with dirt, and cover all 
over with a secure span-roof. Then you could 
have a narrow passage in the middle to walk 
in, and a celery bed on each side, and you 
could go in and out there in winter whenever 
you felt inclined to. 
POISONING BEES. 
Several subscribers .—We hear from various 
sources that the practice of spraying orchard 
trees with the Paris-green solution has result¬ 
ed in wholesale poisoning of bees. What is 
the truth of the matter? 
Ans. —Prof. A. J. Cook, of Michigan, 
writes the following in answer to our in¬ 
quirers: 
It is a compliment to our civilization that 
until the present season no reports have come 
of injury to bees through the use of the arsen- 
ites in spraying for the codling moth. True, 
1 have urged caution each season for the last 
10 years; but some people are both heedless 
and careless. And the wonder is that all have 
acted so wisely. We now have reports from 
Illinois and Michigan, of serious loss from not 
heeding this advice. Let it be understood by 
all, that trees should never be sprayed with 
London-purple or Paris-green until the blos¬ 
soms have all fallen off; otherwise the nectar 
will be poisoned and the bees in collecting 
this will suffer death, and in conveying 
it to their hives may poison the honey. 
Neglect of this caution is the more inexcusable 
as it is best even for the destruction of the 
codling larv® to wait till the blossoms fall ; 
else a rain may wash all off before any good 
is done. It is to be hoped that all the Rural’s 
exchanges will publish this article, so that 
the people before another spring, may all 
Know of the danger and wrong likely to fol¬ 
low neglect to heed this suggestion. It is de¬ 
sirable that all legislatures should legislate 
on this question. A heavy fine consequent 
upon such practice would be a good teacher, 
and make apt learners. Every effort should 
be made that our fruit growers may know of 
the danger and wrong of too early spraying. 
SMUT IN WHEAT. 
E. S., Sorgho, Ky .—What is the cause of 
smut in wheat? Is it due to an insect? Is 
there a preventive ? 
ANSWERED BY B. P. GALLOWAY, CHIEF OF 
SECTION OF VEGETABLE PATHOLOGY, 
DEPARTMENT OF AGRICULTURE. 
This disease is not due to the work of in¬ 
sects, as you suppose, but is caused by the 
growth of a minute parasitic plant or fungus 
through the tissues of the wheat stalk. The 
dark-colored, ill-smelling powder is made up 
of innumerable spores or reproductive bodies, 
each of which is capable of infecting a healthy 
wheat plant, if it can come in contact with it 
uuder the proper conditions. The only time 
when infection is possible is when the plant is 
young, and to guard against this the spores 
on the seed wheat must be destroyed before 
the latter is sown. Tnis may be accomplish¬ 
ed by treating the seed by either of the fol¬ 
lowing methods: 1. Soak the grain in a one- 
half per cent, solution of blue-stone for 16 
hours, then pour off the liquid, dry the grain 
and 90 W immediately. 2. Dissolve 10 pounds 
of blue-stoue in eight gallons of water, place 
the solution in a tub and pour the w'heat into 
it, taking care not to put in enough to come 
to the top of tho solution. Stir it well, skim 
off the floatiug kernels, pour off the solution, 
then drain and dry the wheat. It is not safe 
to leave the grain iu the solution longer than 
15 or 20 minutes. 
INJURY TO DWARF LIMA BEANS. 
W. C. A., Medjleld , Mass .—One of my 
neighbors seat for a package of the Bush Li m a 
beans, and planted them in his garden, a 
good, sandy loam. They all came up, but did 
not look bright and vigorous. Soon they be¬ 
gan to disappear,and finally every plant went 
under ground. The accompanying specimen 
was taken up just after it disappeared. What 
is the explanation ? 
ANSWERED BY PETER HENDERSON. 
I think there is no doubt that the injury is 
a consequence of the cold, wet season, which, 
of course, is very injurious to all tropical 
growth, and the Lima bean is one of the most 
tender of all the vegetable kingdom. There 
has been a great deal of complaint even with 
the ordinary Valentine and other kinds of 
kidney beans in Western New YorK ; hun¬ 
dreds of acres of them have been injured, and 
in many cases they have had to plant again. 
ANOTHER ANSWER. 
My theory is that the common fish or angle- 
worm did the mischief, having come up to 
the surface in the wet weather and pulled the 
plant down, although I have not seen one at 
work. 
HYBRID PERPETUAL ROSES, ETC. 
J. M. M, Ontario , Canada. —1. Can the 
Clematis Jackmannii be propagated by layer¬ 
ing? If so, when and how ought it to be 
done ? 2 Name a few fine Hybrid Perpetual 
roses, which are particularly characterized by 
a hardy, vigorous constitution, and free 
flowering, whose flowers are “good,” if not 
the very best ? 3. If the plums in which the 
curculio has laid its eggs have been destroyed 
by frosts, can the pest be propagated m 
another way ? 4 Name the best periodicals 
published in the United States devoted wholly, 
or in part, to Botany and Natural History ; 
also the best illustrated work on American 
scenery. 
Ans. —1. Yes. Layer it now and it can be 
cut from the parent stem next spring. 2. 
Gen. Jacqueminot, La Reine, Mabel Morri¬ 
son, Jules Margottin, Abel Grand, Baron de 
Bonstettin, Anne de Di^bach, Baroness 
Rothschild, Caroline de Sansal, Boieldieu, 
Charles Margottin, Countess of Serenye, 
Francois Michelon. 3. No. 4. We do not 
know of any works of this kind. 
THE ELM LEAF-CURL PLANT-LOUSE. 
Toronto Subscriber (lost letter) incloses elm 
leaves infested with insects about which he 
asks several questions. 
ANSWERED BY L O. HOWARD, ACTING U. S. 
ENTOMOLOGIST. 
Ans. —The insect is the common American 
Schizoneura or Elm Leaf-curl Plant-louse 
iSchizoneura Americana). It is too late in the 
season to attempt to do anything against this 
insect which will soon be taking wing and 
will disappear for the season. We do not 
know its hibernating habit,and the only rem¬ 
edy i3 to prune the first leaf curls when they 
appear in the spring. On account of its hab¬ 
its it is a very difficult insect to reach with 
any spraying mixtures. 
ALSIKE IN DAKOTA. 
L. E. H., Madison, Dakota. —Would Al- 
sike do well in this latitude ? 
Ans.— Alsike clover is considered to be 
fully as hardy as Red clover, but not quite so 
able to resist drought. It has succeeded fair¬ 
ly well in several limited trials at the Iowa 
Agricultural College. Wo would not advise 
sowing it extensively in Dakota until its 
value there is better known. 
Miscellaneous. 
L. D., Greenwich, Conn .—Should the run¬ 
ners be kept off the strawberry plants while 
they are bearing fruit? 
Ans.—Y es. 
E. L. H., Helena, Arkansas .—Are there 
any particular tools made for caponizing 
fowls ? if so, where can they be obtained ? 
Ans. —Yes, it is the hight of cruelty to at¬ 
tempt this operation without the use of special 
tools. W. H. Wigmore, Philadelphia, Pa., 
makes a good set. 
"Z.J'Lawford^a. —1. How should two-year- 
old rhubarb plants be treated so that they 
may bear a crop? 2. When should the stalks 
from roots set out this spring be used? 
Ans. —1. If the plants are strong and the 
soil and cultivation good, two-year-old plants 
should yield a full crop. Pluck freely during 
April aud May, remove the flower stems as 
soon as they show themselves, and stop pluck¬ 
ing, except for an occasional dish, after the 
first of June. 2. Under good cultivation, 
next spring. 
A. S. A., Pittsfield, III.— 1. Will seedling 
peaches produce the same kinds from seed 
again. 2. Where can I buy one-year-old 
fruit trees true to name. 3. What does the 
Rural think of the Durand strawberry. 4. 
Who was the originator of the Fay currant. 
Ans.—1. A few kinds will often reproduce 
the variety from seed in all essential respects. 
But the R. N.-Y. is not aware that any varie¬ 
ty can be trusted so to do. 2. The Storrs 
Harrison Co., of Painesville, Ohio, are the 
nearest to you of the trusty firms we recall 
at this moment. 3. It thrives in a few places 
and in rich soil. It is an exacting berry and 
will never be popular over a wide range of 
countrv. 4. A Mr. Fay. It was introduc¬ 
ed by Geo. S. Josselyn of Fredonia, N. Y. 
G. W. D., Birmingham, Conn .—Are Bu- 
bach and Persian Insect Powder the same ? 
My druggist gave me the latter when I asked 
for the former, and there was no marked re¬ 
sult from an application of it against rose- 
bugs. I used a heaping table-spoonful in two 
gallons of water and sprayed the vines every 
alternate day for ten days. Spraying my 
plum trees with London-purple, as the Rural 
advised, worked like a charm. The trees are 
loaded with fruit and but few are stung. 
Ans—B uhach and Persian Insect Powder 
are both made from the same flowers, viz., 
pyrethrum. Bubach is the trade name for 
that manufactured in California. Our friend 
may be assured that if it had no effect upon 
the rose bugs, it was an inferior article. 
DISCUSSION. 
THE COLOR OF BUTTER. 
Henry Stewart, Macon County, N. C.— 
The inquiry recently suggested by the Rural 
in an editorial note, has often occupied my 
thoughts and studies during several years 
past, and several examinations of cows after 
slaughtering, in regard to the source of the 
color of the butter, have been made. The re¬ 
sults may be given as follows: 
Cows vary in two ways in regard to this 
peculiarity: First, as to their natural func¬ 
tion or structure which causes their fat, both 
in its separate disposition and its distribution 
through the tissues, to be ox a higher color 
chan that of other cows. For instance, the 
suet and other separately deposited fat of a 
Jersey or a Guernsey and of some few ab¬ 
normal cows of other breeds, is more deeply 
yellow than that of other cows; the skin, 
which contains considerable fat, partakes of 
the same high color, and wherever fat is de¬ 
posited in the tissues this color is perceptible. 
The butter of these cows partakes of the same 
coloring. Second, cows vary in their ability 
to extract the coloring matter thus deposited 
in the tissues, from the food. The assimilative 
capability of cows varies as is well known. 
Some cows will consume, digest, and assimi¬ 
late greatly more food than others; and some 
will extract more of the fatty elements of the 
food than others. Food has an important re¬ 
sult upon the quality of butter. This is well 
known to every practical dairyman, and it is 
undoubtedly due to a physiological fact 
known to physicians. The fats of food 
are not changed in the animal system as 
the other carbohydrates are. Starch 
and other soluble cellulose are changed in¬ 
to sugar before digestion, and any excess of 
the carbon not burned in the system to pro¬ 
duce the natural heat indispensable to health, 
is either excreted as waste or is changed into 
fat by some natural chemical process of diges¬ 
tion or assimilation. But this does not hap¬ 
pen with fat. The fat, existing in minute 
globules in vegetable tissue, is emulsified, 
first and partly by the saliva in the acts of 
mastication (and rumination) and lastly and 
completely by the mechanical action of the 
stomach and by the pancreatic fluid. The 
emulsion so formed contains the actual fat 
globules of the food as far as the cow is able 
to make use of them as nutriment, or extract 
them from the food. (And cows vary in this 
ability). The fat thus emulsified passes di¬ 
rectly into the blood and is deposited from it 
in various parts of the body where it is wan 
ed. A Jersey cow of large butter productio 
therefore has the fat of the food in intimats 
connection with the blood, and in its natural 
condition, color and other qualities unaltered. 
A recent proof given by the Washington Ag¬ 
ricultural Depaitmentto the effect that but¬ 
ter from cows fed upon cotton-seed meal 
—a very oily food—contains so much of the 
unchanged oil as to approach closely In char¬ 
acter to oleomargarine and might be classed 
as such, made from the oil of cotton seed by 
any chemical test, confirms what I have re¬ 
peatedly stated from the results of my own 
experiments in the dairy. 
$U.3«Uau*auj0 ^dvcrti.siag. 
"Herbrand” Fifth Wheel for Baggie*. 
