1900 
THE RURAL NEW-YORKER 
THE SPRING BALANCE IN THE DAIRY. 
'One accessory to every dairy equipment should be a 
good spring balance. These are now made for that 
purpose, and can be so regulated that the weight of 
the reading on the dial is the weight of milk con¬ 
tained in the pail. Scales like the one shown at 
Fig. 209 can be purchased for about $1.50. The 
value of the scales can only be known to one 
who has made use of tnem. The milk of each cow 
should be weighed and recorded at each milking if the 
dairy business is to be conducted in a business way. 
By this method the cows which are being kept at a 
loss can be determined, and should be weeded out. 
Where the spring balance is used in connection with 
the Babcock fat-testing machine it can be known with 
certainty what each cow in the herd is doing. It will 
be some time before the Babcock machine will be in 
general farm use, but every farmer who keeps a cow 
should be provided with the spring balance. 
The following table shows the record of the herd 
at Cornell University for seven years. The cows are 
mostly fresh in the Fall and the “dairy year” is con¬ 
sidered to run from September 1 to August 31. We 
show at Fig. 208 a picture of Ruby, the Holstein cow 
which at seven years of age gave 13,446.7 pounds of 
milk in one year containing 428.75 pounds of butter 
fat. 
Number 
Pounds 
Pounds 
Year. 
of cows. 
of milk. 
of fat. 
1891-’92. .Average . 
.... 19 
7,163.42 
282.07 
Highest (Sue) . 
10,625.25 
435.38 
Lowest (Daisy) _ 
2,203.00 
130.13 
1892-'93..Average . 
.... 17 
6,875.00 
270.28 
Highest (Freddie) . 
. 
9,906.00 
368.55 
Lowest (Carrie) ... 
4.122.50 
168.30 
1893-’94..Average . 
.... 19 
7,563.32 
291.92 
Highest (Pet) . 
11,782.25 
418.03 
Lowest (Roxy) _ 
3,619.00 
121.78 
1894-’95.. A verage . 
.... 22 
7,162.95 
270.12 
Highest (Ruby) .... 
11,816.00 
402.27 
Lowest (May 2d)_ 
5,815.25 
184.35 
1S95-’96..Average . 
.... 19 
7,456.25 
265.88 
Highest (Rubv) _ 
13,446.75 
428.75 
Lowest (May 2d).... 
6,249.00 
182.68 
1896-’97. .Average .. 
.... 20 
7,495.43 
271.66 
Highest (Ruby)_ 
13,416.00 
432.83 
Lowest( Daisy 2d). 
. 
7,575.33 
278.51 
1897-’98. .Average .. 
7.575.33 
278.51 
Highest (Mollie) ... 
11,023.50 
345.75 
Lowest (Pet 2d). 
4,682.75 
154.11 
Average of all_ 
....135 
7,331.60 
275.69 
L. 
A. C. 
GLASS HOUSES FOR FARMERS. 
Not Profitable in a Small Way. 
We frequently have inquiries regarding the advisa¬ 
bility of including glasshouse gardening among the 
operations incident to mixed farming in favorable lo¬ 
cations. The idea is that the growing of vegetables 
or flowers and planbs under glass would form an 
agreeable Winter industry, giving employment dur¬ 
ing many months of otherwise enforced idleness, and 
assure, if well managed, a continuous income during 
the dullest months of the year. We have given the 
matter mucn thought, and have made investigation 
extending over several years, but have been forced 
to conclude, that fascinating as the pursuit of Win¬ 
ter gardening may be, it cannot be commended gen¬ 
erally as likely to become a profitable adjunct or 
side industry for the farmer, although the area of 
glass used by market gardeners for their Winter crop 
is constantly increasing. The great hindrance in the 
way of getting profit out of small greenhouses lids in 
the fact that the expenses of building and operating 
houses such as may be practicable for an average 
farmer, are proportionally greater than for extensive 
plants, and the difficulties of growing the very 
high-class products acceptable to the buying public 
are likely to increase ais the size of the houses lessens, 
as it is difficult to maintain steady conditions of tem¬ 
perature and moisture under small areas of glass. 
Granting that the personal care and ©kill of mem¬ 
bers of the farmer’s household might offset the latter 
disadvantages, the fact remains that the market for 
greenhouse products is practically only open to those 
who can iurnish them in reasonably assured and 
regular quantity, as well as in good quality. The 
owner of a small range of glass, producing a few 
dozen roses or a few hundred carnations and violets 
at a shipment, will not secure much attention from 
the commission men, and it is no less true if the out¬ 
put should be radishes and tomatoes. It may be 
quite different, however, if there is some chance of 
securing a fair local market, so that good products 
can be converted into cash without losses or heavy 
transportation and commission charges. In such lo¬ 
calities glasshouse gardening may present a very in¬ 
viting opportunity for the favorably situated farmer, 
but even under these circumstances there usually re¬ 
sults a conflict between the exact processes of 
greenhouse work, with its absolute necessity of close 
attention, and the hurried seasons of farm work. In 
most cases where greenhouses have been built on 
farms for profit, it is observed that the owners are 
quite likely to become so absorbed in the work, if at 
all successful, as to delegate their farming operations 
to others as a secondary matter. In other words, 
some one in the farm household must give glasshouse 
work unremitting attention if it is to succeed com¬ 
mercially as an adjunct, and in case of marked suc¬ 
cess it is apt to predominate over the other indus¬ 
tries. 
Too much cannot be said in praise of greenhouse 
work on the farm as a recreation to wile away the 
tedium of our long Winters, and as an annex to the 
farmer’s gardening work. It brings a breath of Sum¬ 
mer into the dreariest days, preserves and increases 
our favorite exotic ornamental plants, and can easily 
be made to carry the season of many of our most de¬ 
sirable vegetables throughout the year. Probably no 
feature of country life would prove more enticing to 
KUBY, THE MILK-GIVING HOLSTEIN. Fig. 208. 
the young people we are all so desirous to retain on 
•the farm man well-managed little greenhouses in 
which they could feel some sense of proprietorship. 
It is especially unfortunate to those interested in 
glasshouse work as a possible occupation that at this 
time several features of the business have fallen in 
the power of the most grasping and unscrupulous 
trusts this country has yet been afflicted with. The 
three materials most needed in the construction and 
operation of a greenhouse are glass, iron for the 
pipes and heating apparatus, and coal for fuel. These 
articles have all been forced to a price that really 
prohibits their use where any reasonable doubt of 
final profit exists. If we add to this the exorbitant 
transportation charges exacted by the express com¬ 
panies for carrying such perishable products to 
market, it is easily seen that the outlook for glass¬ 
house expansion is not promising in the immediate 
future. 
SPRING BALANCE FOR WEIGHING MILK. Fig. 209. 
HOW TO CURE CORN FODDER. 
In Forage and Fodders, a report issued by F. D. 
Coburn, Secretary of the Kansas Board of Agricul¬ 
ture, is an excellent article on the treatment and use 
of the corn plant, by J. C. Norton. Mr. Norton lays 
great stress on the fact that corn fodder must be pre¬ 
served in proper condition in order to utilize it to the 
best advantage. He says that the proper time to cut 
the corn is as soon as the kernels glaze or dent, while 
the stalks and leaves are still green and full of sap. 
When the majority of the ears show husks that are 
bleached out, and the weather is favorable, cutting 
should begin. Mr. Norton does not own a twine 
binder, but says he would use it if he had one. His 
591 
corn is cut by hand and he prefers shocks 10x10 hills 
square in heavy corn, and 12x12 in light corn. He is 
willing to pay $1 per acre for cutting such corn. He 
says that corn should never be cut except on a bright 
clear day, sucn a day as one would select for curing 
hay. When you come to think of it, this is sensible 
when the object is to make first-class fodder. Two 
men work together in his cornfield, and the shocks 
are started on a jack. This is made by putting two 
legs well braced together near one end of a 10-foot 
scantling, with an auger hole near the upper end for 
a broom handle. This jack is put down where the 
shock is to be started, and instead of bending four 
hills together as many farmers do, four large arm¬ 
fuls are set up against the jack, and quite loosely tied 
with a stalk, after which the jack is removed. In 
commencing, each cutter should take two rows, and 
al! the shocks expected to be cut each day should be 
started ahead. The object is to have the inside of the 
shock started early, so that it will cure out as much 
as possible. After the shocks are all started the men 
take one row each, and cut from shock to shock, mak¬ 
ing each armful go half way around the shock in or¬ 
der to allow it to wilt and cure out. After they have 
cut clear tnrough they should come back to the 
beginning and cut another row, each working in this 
way until the shock is completed. This is of course 
very different from the usual way of cutting each 
shock complete by itself, but readers will quickly 
see what Mr. Norton’s object is. He wishes 
to keep the shock open as long as he possibly can, 
so that each armful will have at least part of the day 
in which to wilt and cure out. In this way far better 
fodder will be secured, for it will be dried out quicker, 
and is not so likely to heat and mold on the inside. 
These shocks are not tied up tight but loosely tied 
with a corn stalk, simply to prevent the outside 
stalks from going down. 
Mr. Norton says that one of these shocks when 
first put up will weigh 1,000 to 1,200 pounds, but when 
thoroughly cured will weigh only 300. No one would 
think of putting 1,200 pounds of green gras© in a 
pile and expect it to cure out perfectly. Why not 
treat a corn shock in the same way? He says that 
just as sure as a large green shock is tied up tight, 
there will be a loss that cannot be replaced. Most of 
the farmers will agree to this, we think, especially 
those who handle sweet corn stalks, and this idea of 
keeping the shock open in order to cure the stalk 
piopeily seems like a good one. Mr. Norton runs all 
his stalks through a machine which thrashes the fod¬ 
der, shells the grain and splits up the stalks in prac¬ 
tically one operation. That is why he pays so much 
attention to the curing of the stalk, so as to have it in 
the best possible condition. Mr. Norton has devised 
a plan for baling the stalks in the field, by applying a 
powerful pressure to each shock, and binding with 
wire. This is done about two weeks after the cutting 
and we hope next week to describe this process and 
give pictures of the device needed to do the baling. 
GROWING THE PRINCE ALBERT CURRANT 
Since the appearance of the article on page 489 I 
have received several inquiries about the Prince Al¬ 
bert currant, and my method of growing it. It is 
a late currant, ripening nearly two weeks later than 
Fay; the color is light red, bunches not as long as 
Fay, though many of them are very fine. The berry 
is a little smaller than the Fay; ihe flavor is good 
and the appearance very good indeed. The bush is a 
strong, upright grower, with good foliage which 
usually holds on until frost. It is not at all unusual 
for them to yield four tons to the acre. My method 
has been to plant as early in Spring as possible, in 
lows five feet apart, and three feet in the row. I 
begin to cultivate very soon after planting, and culti¬ 
vate thoroughly and often. After the bushes begin 
bearing they can hardly be fertilized too much. I 
prefer barnyard manure. I have never used commer¬ 
cial fertilizer on currants. I spread the manure any 
time during the Fall or Winter when the leaves 
are off; cover the ground every year if possible. Be¬ 
gin cultivation early and keep the ground well stirred 
until the fruit begins to ripen. The manure and the 
cultivation make a mulch which is a great help in 
a dry season. 
I cut back annually before the buds start in Spring, 
cutting off from one-half to one-third of the previous 
year’s growth. This annual cutting back should be¬ 
gin while bushes are young. As they get older they 
will need thinning out, by removing the older canes 
and some of the suckers. For the worms I use the 
Bordeaux Mixture, adding white arsenic, which is 
prepared by Prof. Slingerland’s formula, put on with 
a knapsack sprayer. One thorough spraying when 
the worms first appear is sufficient for the season. 
If you would succeed, do not neglect your bushes in a 
year like the present; it is hard to get them right 
when once neglected. Eternal vigilance is the price 
of success in growing fruit of any kind. 
F. E. VAN EPPS. 
