4 
THE RURAL NEW-YORKER. 
January 2 
the curd being dried in forms of pine wood pierced 
with holes through which the whey drains. The curd 
is then left for three or four months, during which it 
undergoes a fermentation by which it acquires a 
peculiar flavor, derived both from the herb mixed 
with it and the decomposition of the curd. It is over 
40 years since, that being on a trip through Europe, I 
passed through Switzerland and came across a train 
of mountaineers with loads of sacks filled with this 
curd going to a mill where the curd was ground into 
a smooth paste. I witnessed the operation, which con¬ 
sisted of first pressing out of the curd the remains of 
the whey, when the curd was left to dry during some 
days ; after which it was ground in a mill consisting 
of a deep, circular trough of stone work, in which is 
turned a stone grindstone by along, wooden arm. A 
scraper keeps the wheel clear, and the paste under 
the grinder. The ground curd is mixed with more of 
the dried leaves and a sufficient quantity of salt. The 
workmen shovel out the mass of ground curd into 
large troughs, from which it is taken and put into 
small molds, truncated cones in shape. For the easy 
removal of the cheeses from the molds, these are oiled 
inside, and a thin cloth lining is put in to cover the 
curd. 
The cheeses so made are then stored in an airy 
place (in stone buildings in this instance), where they 
are carefully cured during a whole year, especial care 
beiDg taken to keep up a current of air through the 
store rooms. When completed, these cheeses are a 
light-green color, of a pronounced flavor and odor of 
something dead, and of a form of a truncated cone. 
Those curious to test the delicacy of this product of 
the sweetly odoriferous pastures of the Swiss moun¬ 
tains, and the extraordinary change they undergo in 
passing through the Schwitzer cows, and these 
chalets, and mills of the country, may visit the curious 
shops near the foot of the Bowery, in New York City, 
and procure one of these cheeses at the dealers in the 
so-called “ delicatessen ” of various kinds, every one 
of which is closely related in flavor and odor to this 
real Schabzeiger cheese, of which our tap sago is an 
exceedingly distant relative. Confessing the pecu¬ 
liarity of this product, I remember the miller, who 
ground down the curd remarked, in reply to me, 
“ Vraiment, monsieur, il ne plaira pas & tout le 
monde,” which may be freely rendered, truly, it will 
not please everybody. Yet it is liked by many, and 
is eaten at many American restaurants, rasped and 
powdered, on pastry. That it lias survived, as this 
miller told me, since 300 years past, when it was then 
a noted product of the locality, goes to show that, 
with all its faults, some people love it still. Doubtless, 
some might find profit in its manufacture in this 
country. I remember at that time the cheese sold 
for 25 cents a pound, and I guess that it is not to be 
purchased for less in New York City. h. stewabt. 
A NEW REMEDY FOR OAT SMUT. 
The progressive farmer is a busy man. This fact 
explains why so few have made use of the hot water 
method of destroying smut in seed oats. When it was 
discovered a few years ago that, by simply soaking 
oats for 15 minutes in water at a temperature of 130 
to 135 degrees F., all smut would be destroyed and at 
the same time the seed oats improved, it seemed that 
here was a remedy so simple and cheap that oat smut 
should be exterminated within 12 months. It was 
tested, approved and recommended by practically 
every experiment station in the grain raising portion 
of the United States. What have been the results ? 
Judging from my own observations, very few oat 
growers have used the remedy. Why? As before 
stated, the progressive farmer has his hands full 
already. This hot water treatment, which seems so 
simple in the station laboratory where everything is 
convenient, is not so easily attended to at the aver¬ 
age farm granary. Rarely does a farmer have a ther¬ 
mometer which he knows to be accurate. Hot water 
and large vats or casks are not always at hand, and 
oats soaked thus are difficult to dry properly. As a 
result, the method has come into use very slowly. It 
is the same with making Bordeaux Mixture—very 
simple when all is convenient and you know how, but 
many are discouraged before they find the conven¬ 
iences and learn how. 
In recognition of these conditions, Jansen, the 
originator of the hot water treatment, now proposes 
a new remedy which, it is hoped, will come into more 
general use. He calls it “ Ceres-pulver” (Ceres 
powder). It consists largely of the well-known 
fungicide potassium sulphide, but contains other 
ingredients which appear to increase its value con¬ 
siderably. This powder may be bought ready for use. 
It is applied by dissolving a small quantity in water, 
following the directions printed on the label of the 
package, and sprinkling this solution over the seed 
grain. This seed must be on a tight floor, and after 
sprinkling, it is stirred thoroughly until every grain 
is wetted with the solution. This seed should not be 
sown until four or five days after treatment. Three 
or four days may safely be consumed in the drying, 
but the layer of grain ought not to be deeper than 
eight inches, and should be shoveled over two or three 
times daily. The process is practically identical 
with that of “blue-stoning” wheat, which has been a 
favorite one among farmers because of its simplicity. 
Ceres-pulver, according to Jensen’s experience, is 
equally valuable as a remedy against barley smut. 
For wheat, a mixture of equal parts of Ceres-pulver 
and copper sulphate should be used. This mixture 
prevents smut better than Ceres-pulver alone, and 
does not injure the seed as does copper sulphate alone. 
Prof. J. L. Jensen, the originator of both the hot- 
water treatment and of this new Ceres-pulver, is 
director of the Agricultural Bureau of Copenhagen, 
Denmark, and has made a special study of grain 
smuts. The use of such a powder was first suggested 
by the successful use of potassium sulphide solution 
by Kellerman and Swingle of the Kansas Experiment 
Station. In a test at the Vermont Experiment Sta¬ 
tion in 1892, soaking the seed 12 hours in a one per 
cent solution of potassium sulphide was, practically, 
as effective as hot water. Jensen has improved their 
method and developed a better compound. Prof. 
Kellerman, now at the Ohio State University, has 
tried Ceres-pulver the past season, and vouches for its 
practical efficiency as a preventive of smut, 
It is not claimed by either Jensen or Kellerman 
that this method is quite equal in beneficial results 
to the grain to that from the hot-water treatment, so 
that any who have the conveniences for the latter 
should continue to practice it. To most farmers, 
however, this new method will appeal because of its 
simplicity combined with slight cost and practical 
efficiency. There appears to have been more oat 
smut than usual the past season in many parts of the 
country, and the introduction of this new remedy is, 
therefore, especially well timed. l r jones. 
Vermont Experiment Station. 
The Farmers’ Club. 
[Every query must be accompanied by the name and address of 
the writer to insure attention. Before asking a question please 
see whether it is not answered in our advertising columns. Ask 
only a few questions at one time. Put questions on a separate 
piece of paper.] 
Hints About Evaporating Syrup. 
C. G., East Sj)ringJleld, Pa. —Will you give me directions for 
boiling sap in two iron pans which are 2x1% feet 8 inches in 
height, four Inches wider at the top ? I tried them on an arch 
built of stone and banked up with mud on level ground, with a 
door at the east and a stove pipe in the other end, but had little 
draft. Does this arrangement need a shanty and hard wood ? I 
could boil faster in the two three-pail kettles, in an open field 
and with soft wood. How can I cleanse the syrup ? After set¬ 
tling, we put sweet milk in before it boils and skim off, then put 
in a beaten egg and skim off as it comes up, but it takes away 
quite a little syrup. 
Ans. —This plan of banking around the boiling pans 
is as good as can be suggested, if C. G. continue to use 
the pans, but if he have much sap to boil, it would 
certainly pay him to discard the short pans, and use 
one longer pan of sufficient size. Bank this up at the 
sides and have as small an opening in the front end 
as possible to feed in fuel, and by placing the chimney 
or stove pipe at the other end, he will get a much 
better draft. The best quality of sugar cannot be 
made in short, shallow pans without the greatest 
of care, as the addition of fresh sap to syrup in pro¬ 
cess of boiling, hinders the free expulsion of foreign 
matter, and requires a great deal of skimming. C. G.’s 
process of cleansing the syrup is all right considering 
the tools he has to use ; but if he used a small sec¬ 
tional evaporator, the skimming would all be done at 
one end of the pan, and would be much easier, and 
then when the syrup was drawn, settled a few hours 
and filtered through a felt strainer, it would not 
require the introduction of any milk or egg. 
Vermont. c. w. scabff. 
More About That Cheap Furnace. 
Several Headers—"We would like to know more about that furnace 
pictured on page 752. What shape are the flues, and how are they 
supported ? How is the furnace covered ? How is fresh air ad¬ 
mitted ? 
Ans. —The flue in this furnace is flat, supported by 
strips of flatiron three inches wide, and one-half inch 
thick ; these are set on edge, crosswise of the flue, 
and bricked over. The top of the outer wall is covered 
with galvanized iron ; to this are attached the tin 
pipes conveying the heat to the rooms above. The 
fresh air is received through four-inch tiling that 
enters the outside wall near the floor, and extends in 
to within a few inches of the fire box or flue. There 
are six of these tiles, two on each of three sides; 
the only way for fresh air to get into the cellar is by 
way of the window. There are several ways in which 
this plan could be improved upon. First, the flue or 
fire box could be made of sheet iron or steel; this 
would admit of quicker heating ; also the fresh air 
flues should run to the outside air direct. In each of 
the lower rooms heated, there should be a cold-air 
register connected with the chimney. Possibly a 
covering of some non-conducting material upon the 
top of the galvanized iron that covers the entire fur¬ 
nace would be of benefit. dwight herrick. 
Forest Trees for a Creek Bottom. 
./. G., Paulding County, 0 .—I have a narrow strip of creek- 
bottom land about eight rods wide and 40 rods long, which I wish 
to devote to the growing of forest trees. I wish to grow the trees 
for timber and, also, to serve as a wind-break for an apple 
orchard. The land is subject to frequent overflows, and I wish 
the trees not nearer than 20 feet distant from each other. What 
would be the most desirable variety of timber to plant? 
Ans. —As the land is subject to overflows it may 
be that many kinds of trees would be killed if the 
water remains on very long. White elm is about the 
best, and white ash may endure the floods also, if the 
land is not boggy. But 20 feet is not nearly close 
enough to plant the trees at first. They should be 
about 6x6 feet at the start, in order to cause an 
upright growth of trunk. As growth advances, they 
may be thinned. Trees thus set close will protect 
each other and form a dense windbreak. To set 
them 20 feet apart at the start, would defeat the very 
purpose of the planter in trying to make a windbreak 
and grow timber that would be of value. 
H. E. VAN DEMAN. 
Sweet and “ Irish” Potatoes Compared. 
N. A. IF., Alpoioa , Wash .—In an early number of The R. N.-Y. 
will you please publish the chemical analysis of the potato and 
the sweet potato ? I would like to see the analysis of the two 
potatoes placed side by side for comparison. 
Ans. —Here you have a fair comparison : 
Muscle-makers. Fat-formers. Pure fat. 
White potatoes.1.8 15.3 0.1 
Sweet potatoes.1.5 23.1 0.6 
The sweet potato thus contains less of the muscle¬ 
making food than the “Irish” potato, but consider¬ 
ably more of both pure fat and fat-formers In 
actual food value, the sweets are worth about one- 
fourth more. The sweets contain a large amount of 
sugar, which accounts for the excess of fat-formers. 
You must remember that the sweet potato is a 
genuine root, while the other is a tuber or a thicken¬ 
ing of an underground stem. 
. Value of Butternut Timber. 
M. M., Medway, Mass .—How long does it take butternut trees to 
grow of suitable size for timber ? What is a fair average price 
for such timber ? Is the price likely to be higher or lower in 
future years ? How thick should the young trees be planted ? If 
the nuts be planted in Autumn, will they be killed by winter frosts 
if left unprotected ? 
The New York Lumber Trade Journal quotes butter¬ 
nut at $52 to $55 per M. for the best quality : Black 
walnut of the same grade rauges from $100 to $125, 
according to sizes. The butternut tree is a more 
rapid grower than the Black walnut in soils and 
localities especially adapted to it. There is but little 
demand for the timber, and as the demand is largely 
controlled by the supply, it is not at all probable that 
it will come into much more extensive use than at 
present I question very much the possibility of profit 
in the cultivation of the butternut for timber. In 
the first place, the tree is particularly subject to sun 
scald. I am familiar with several plantations in the 
Mississippi Valley, and know of none in which there 
is any considerable percentage of healthy trees, even 
at the early age of 20 years. The tree is much more 
subject to this difficulty than any other species with 
which I am familiar. As you are doubtless aware, 
the result of sun scald is an injury to the growing 
layer on the south side of the tree, and this usually 
results in the death of the cambium on that side, re¬ 
sulting in a defective trunk. 
The nuts are best planted in autumn, and instead 
of being injured, are sure to be benefited in germina¬ 
tion by the action of the winter frosts. If an attempt 
is made at cultivation, it would be best to plant the 
nuts where they are to grow, scattered among some 
such low-growing, shade-making species as Box elder 
or Russian mulberry. If the growth of these latter 
threaten to overtop the butternut, they may be cut 
back ; but as a rule, the butternuts will be able to 
surpass the Box elder within 15 or 20 years. 
CHARLES A. KEFFER. 
Acting Chief, Forestry Div., U. S. Dept, of Agr. 
In this section of country, we have no data from 
which to compute the time it would require butter¬ 
nut trees to grow to suitable size for timber, since 
none is planted for such purpose, and that of natural 
growth is not valued as it deserves. At best, it will 
not attain to the size of Black walnut, although it is 
generally found in rich soils, mostly on foot hills. It 
seems strange that, with its fine grain and desirable 
color, it is not more utilized for furniture purposes. 
It can scarcely be doubted that there is a promising 
future for it, since it is light, yet strong. Trees should 
be planted with a view of thinning out as they begin 
to crowd. Nuts should be lightly covered. There is 
no danger of winter killing. h. m. engle. 
Marietta, Pa. 
