Vol. LXIII, No. 2831, 
NEW YORK, APRIL 30, 1904. 
?1 PER YEAR. 
DAY'S WORK ON AN INDIANA FARM . 
■Crops Put in Cans and Barrels. 
The number of hours for a day’s work on Pleasant 
View Fruit Farm varies with the season and the 
work in hand. It has been found, on this farm at 
least, that more and better work can be accomplished 
in a short day than by lengthening it each day by 
lantern light at both ends. Sometimes it is necessary 
to work early and late. This, however, is not the 
rule, and the employees understand 
this. They work with a will, and to 
their employer’s interests, in a busy 
time, such as the following day’s work 
described. I will not attempt to de¬ 
scribe the women’s work in the house. 
On the morning of September 3. 
1903, every one was up at four o’clock. 
Two men fed and curried horses until 
breakfast, which was announced at 
about five. After breakfast one man 
takes team with wagon and goes after 
the girls who work in the canning fac¬ 
tory on the farm. These girls live in 
the neighboring town, at a distance of 
two miles. Two other men do the 
milking after breakfast, while one man 
finishes tending to team and does re¬ 
maining chores, after which one of 
them commences to make cider and 
continues this work nearly all day. 
The apples are ground on an ordinary 
cider mill, which is run by an endless 
chain horse power. (See foreground 
in Fig. 153.) The cider is put into good 
second-hand whisky barrels. Live 
steam is run into the barrels and the 
cider heated slowly until it comes to 
the boiling point. The barrels must 
be full enough so that the impurities 
which rise to the top will run out of 
the barrel. After being heated the 
barrel is stopped up perfectly tight and 
the cider kept for drinking or to be 
used in making apple butter. After 
the juice is pressed out the pomace is 
thrown into a large tank, water added, 
and then left to make vinegar. 
One of the other men, after milking, 
takes one horse and pumps water by 
means of an endless chain horse power 
similar to the one at the cider mill, 
attached to a three-inch cylinder 
siphon pump with a 12-inch stroke. 
This pump is situated over a well 
which is in a hollow, and forces the 
water into an elevated tank on the 
hill 500 feet distant, and elevated 50 
feet above the pump. This outfit will 
pump about 30 barrels an hour, but is 
only used when the windmill over the 
pump will not run. After pumping 
three-quarters of an hour and filling 
the tank the man goes to the cannery 
and builds fire under the boiler, 
straightens up the factory and com¬ 
mences to cook apples, which had been chopped fine 
by the man after finishing the chores, and thrown 
into a six-barrel tank, the bottom of which is elevated 
about eight feet from the ground (Fig. 153); 28 bush¬ 
els are cooked at once. The first thing after noon 
the apples being cooked are run through a machine 
that grinds them through a sieve, removing the peel¬ 
ings and seeds, and makes what is known commer¬ 
cially as apple pulp. This pulp is put up In barrels 
and made into apple butter in the Winter. The pulp 
machine is run by the same horse power that op¬ 
erates the cider mill which is mentioned above. 
At seven o’clock the canning factory girls arrive. 
The driver hitches his team to a low wagon, puts on 
25 boxes, and after part of the girls get on, the 
others preferring to walk, drives to the bean patch, 
where the 15 girls commence to pick beans. Each 
takes a row and puts the beans as they are picked 
into a bucket. The driver with two extra buckets 
empties the full ones as fast as the different girls fill 
them. In this way confusion is avoided, time saved 
GRINDING AND COOKING APPLES. Fig. 153. 
and consequently more beans picked. The wagon is 
driven along through the field as the pickers advance. 
The girls are paid 10 cents an hour. This year they 
will be paid by the bushel, as I believe it would be 
more satisfactory, and those who do most work will 
receive the most pay. Picking is discontinued at 
nine o’clock; 20 bushels have been picked in the two 
hours, at a cost of 15 cents per bushel. The beans 
are hauled to the factory and weighed, after which 
they are washed, then broken by the girls and packed 
in three-pound cans. In Fig. 156, page 363, are shown 
the girls at one table breaking beans. The man who 
has been cooking apples now also does the soldering 
and cooking of the beans. 
The man who was chopping apples and the one 
helping with the beans now take the low wagon, 
put on bushel boxes and commence to pick toma¬ 
toes. The tomatoes are picked in three-peck baskets 
and then poured into the boxes. After getting a load 
the tomatoes are hauled to the factory and weighed. 
At 11 o’clock the whistle blows for noon. In Fig. 152 
the employees are shown. One hour is 
allowed for noon, and at 12 the whistle 
is again heard, and each one takes up 
the work where left at noon, except as 
above stated; two men run off a tank 
of apple pulp, and only one man picks 
tomatoes; the other chops up another 
tank of apples. After the beans are all 
canned the girls commence on toma¬ 
toes. The man, after filling the tank 
with apples, scalds tomatoes until five 
o’clock,-when he hitches to the wagon, 
and after the girls have cleaned up 
buckets, tables and scrubbed the floor 
of the factory he takes them home. 
The man who was picking tomatoes 
and the one making cider now run 
through the second batch of pulp, clean 
up the machine and do the evening 
chores. By this time the last crate of 
tomatoes is cooked and taken out of 
the cooker, and the factory is closed 
for the night, and thus ends the day’s 
work with the following result: Daily 
expense, $83.50; 20 bushels beans 
picked and canned; 25 barrels water 
pumped; 50 bushels tomatoes picked 
and part of them canned; two barrels 
cider made; one barrel vinegar; eight 
barrels apple pulp made; 504 cans 
green stringless beans canned; 500 cans 
tomatoes put up. ei-mer g. tufts. 
Indiana._ 
FRUIT OUTLOOK IN NEW YORK 
Wheat in northwestern New York 
has suffered severely from the Win¬ 
ter and is coming out in very poor 
condition. During the Winter low 
places were flooded, followed by 
severe weather covering a large pro¬ 
portion of many fields with a thick 
coat of ice that did not disappear for 
seven to eight weeks. Three-quarters 
of the acreage in Orleans, Niagara and 
Erie counties will not pay for leaving 
and should be plowed up and planted 
to other crops. 
Spraying operations have com¬ 
menced and soon will be in full swing. 
Peach orchards are being sprayed 
with Bordeaux Mixture for leaf curl. 
This, when done before the buds swell 
has proved an efficient remedy, and 
yet many growers neglect to apply it or 
wait until too late for it to be effective. 
Last year 1 saw many examples of its worth. Varieties 
subject to leaf curl, like Elberta, on part of the or¬ 
chard treated, gave a large crop of fruit, the un¬ 
treated portion being a total failure. Fruit growers 
in this part of the State so unfortunate as to have 
orchards infested with San Jos6 scale, are now mak¬ 
ing their annual fight against this pest. Lime, sulphur 
and salt are most generally used, 20 pounds lime, 
17 sulphur, 10 salt, to 50 gallons water or 15 pounds 
lime, 15 sulphur, 15 salt to 50 gallons. Both of these 
formulas were used last year with success. Some 
THE HELPERS LINED UP AFTER DINNER. Fig. 152. 
