652 
September 3, 
THE RURAL NEW-YORKER 
BORDEAUX STAINS ON GRAPES. 
What can be done to remove the stains of 
Bordeaux Mixture on grapes? 
1 have never tried to remove Bordeaux 
stains from grapes. I have heard vinegar 
recommended, also a weak solution of am¬ 
monia. Not having tried it I do not know 
what would be the best way of manipulat¬ 
ing the fruit. Of course we all know that 
there is not enough poison in a 10-pound 
basket of grapes to make a baby sick if he 
ate the whole 10 pounds at once, but of 
course it is true that the looks of the fruit 
arc injured to some extent by the presence 
of the Bordeaux. One thing which we 
have done in the way of prevention is to 
use a weaker solution for the last spraying 
and leave out the lime altogether, since it 
is the lime which chiefly makes the fruit 
unsightly. f. a. waugh. 
Mass. Agr. College. 
I have never tried to remove the stains 
of Bordeaux from grapes. 1 have never 
sprayed late enough in the season to have 
the mixture adhere to the berries suffi¬ 
ciently to be noticeable. The stems are 
often badly stained, but no attention is 
paid to that. Strong vinegar, used without 
any soap, is the best thing to remove the 
Bordeaux from the hands, and it might 
work as well on the fruit. Competent 
judges place the grape crop in this Keuka 
Lake region 75 per cent of a normal crop; 
1902 was normal. 1903 50 per cent. Many 
of the best vineyardists have lost half or 
more of their crop in spite of spraying. 
Other vineyards are in fine condition. 
There will be a moderate supply of grapes, 
and prices will probably rule lower than 
last season. E. c. G. 
Penn Yan. N. Y. 
I have had no experience as to “how 
best to remove stains of Bordeaux Mix¬ 
ture on grapes that have been sprayed so 
that a portion of the mixture remains on 
them.” Dipping the clusters in weak vin¬ 
egar would probably remove the stain, but 
would also be likely to leave an unpleasant 
taste and smell on the fruit. Furthermore, 
it is exceedingly difficult to dry the clus¬ 
ters after being wet, and they must be dry 
before tney can be safely packed and 
shipped to market. Your reader seems lo 
have made the common error of using 
Bordeaux Mixture as a curative after the 
mildew or rot has appeared. It should 
not be so used. Its proper use is as a 
preventive, and the spraying should begin 
early in the Spring, before the buds on 
the canes have started, followed by one 
or two more applications before the blos¬ 
soms open and one just after the fruit is 
set. If the work is well done no further 
spraying will be needed, and there will be 
no danger of staining the fruit. I have 
never but once seen any stained grapes in 
this grape belt, and they were not mar¬ 
keted. The grape crop in the Chautauqua 
grape belt is very promising, both in quan¬ 
tity and quality, but will be a little late in 
ripening unless unusually warm weather 
sets in soon. The demand, both for table 
and wine purposes, promises to be large, 
with prices satisfactory to the grower. 
Fredonia, N. it . e. h. p. 
DISKING OAT STUBBLE FOR WHEAT 
Last year S. B. Fulton, of Medina Co., O., 
wrote of Ills plan for fitting; oat stubble by 
working it with a disk barrow instead of 
plowing. He now sends a report of the out- 
come : 
This piece of wheat was thrashed yes¬ 
terday. The wheat was sown September 
15, 1903. I was particularly interested in 
this field, as it was a radical departure 
from the customary way of preparing oat 
stubble for wheat, and consequently very 
close watch was kept of the wheat from 
time of seeding to harvest. I have now 
had 17 years’ experience in farming, but 
have never in all that time had wheat come 
up nicer and grow as well as this field 
did all through the Fall. We had a very 
severe Winter here on wheat, but this 
piece went through in excellent shape. But 
as harvest approached it was seen that the 
“fly” was getting in its work, and thinned 
the wheat so that not more than two- 
thirds of the original stand was left. As 
a result of our experiment we have 24 
bushels per acre, of very nice wheat, and 
the best and evenest stand of clover I ever 
had. This is not a remarkable yield, but 
taking into consideration our very severe 
Winter and the ravages of the Hessian 
fly we feel well satisfied with the results of 
our experiment. Another piece of oat 
stubble on this same farm and a better 
field was plowed and fitted in the usual 
way, and only produced 10 bushels per 
acre, and on the adjoining farm, with only 
fence between the fields, stubble ground 
prepared by plowing produced 12-bushels 
per acre. A great many predictions were 
made in regard to the method I employed 
in preparing this lot for wheat. Some 
were very doubtful whether grass would 
“catch” on ground thus prepared for 
wheat; others are of the opinion that this 
field will be very hard to plow when I 
wish to plow it again. One old farmer 
said he would expect no wheat at all if he 
put it out like that. As I stated to you 
last Fall, my primary object in disking 
my ground instead of plowing was to get 
rid of plantain. There is no young 
plantain to be seen now in this piece; a 
few large plants only that were not de¬ 
stroyed last Fall, showing that our work 
was not quite thorough enough. I am 
again fitting my oat stubble with disk har¬ 
row, and I do not feel at all alarmed at 
the outcome of this method of preparing 
ground for wheat. s. B. fulton. 
The Use of Lime. 
J. V. II., Rhinebcck, N. Y .—From the tests 
of the soil of this farm I am convinced it is 
in need of lime. I took this farm six years 
ajro: found the grass seed run out, nearly the 
whole thousand acres covered with white 
horse. So far I have plowed and seeded near¬ 
ly the whole farm, and have had fairly good 
hay. Still I am satisfied the soil is in a 
sour condition. The farm is level, with a 
clay loam soil. Two years ago this Fall we 
gave one lot a good coat of stone lime, plowed 
in the Spring, planted with corn. This yeai 
we have oats on same lot. The oats are very 
heavy, lodged over the whole lot where the 
lime was put. Adjoining soil just the same, 
no lime, oats fair. 1 confess I have had but 
little experience with lime; still I look back 
to the time when our fathers used it and re¬ 
member the grand clover sod that warranted 
a good crop of grain. I want to make this a 
model hay farm. We are willing to purchase 
manure, are using plenty of phosphate with 
very good results; still'we are in need of 
lime. How much to the acre? Ccould it be 
sown at the time of seeding with good results, 
say September 1 ? 
Ans. —You should read the pamphlets 
on lime issued by the Rhode Island Exper¬ 
iment Station, Kingston, R. T., and Penn¬ 
sylvania Station (State College P. O.) 
and the Ohio Station, Wooster. Your soil 
evidently needs lime to sweeten it. Do not 
make the mistake of thinking that lime 
will take the place of manure or fertilizer. 
The lime will help the true plant food to 
feed the plant, but will not take its place. 
You can apply the lime with a drill, and 
the best time for using it is in the Fall at 
grass _ seeding. The best way to use the 
lime is to spread or drill it on the plow 
furrows and work it thoroughly in with a 
harrow before seeding. 
The Value of Night Soil. 
11. 11. 8., Yera Cruz. Pa .—Would you send 
me the analysis of night soil? I have used 
it on grass and it is giving such very good 
results that I would like to know its analysis 
for future use concerning other fertilizers. 
Ans. —Night soil or the contents of 
vaults will vary greatly. The contents of 
an earth closet where dry earth or coal 
ashes are used as absorbent will not con¬ 
tain the fertility that the contents of an 
open vault would show. For comparison 
the following figures show a fair average: 
POUNDS IN ONE TON. 
Nitrogen. Phos. Acid. Potash. 
Stable manure. 
. To 
0 
13 
Night soil. 
.... 14 
5 
5 
The night soil usually gives quicker re¬ 
sults than the stable manure because the 
nitrogen contained in it is available. If 
the solid parts of night soil were dried like 
ordinary commercial fertilizers we would 
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have six per cent of nitrogen, 414 of phos¬ 
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