1897 
THE RURAL NEW-YORKER 
549 
some chemical changes in standing, but the chief 
point of deterioration appears to be in its mechanical 
condition. When first made, and before it is allowed 
to settle, it consists of the finest possible particles of 
the blue compound suspended in the water. As these 
particles settle, they mass together, forming small 
granules which cannot again be separated into the 
original particles by any process of stirring. Conse¬ 
quently, the old mixture containing this granular 
matter settles more quickly in the reservoir of the 
pump. It was found impossible to apply it uniformly, 
even on our experimental plots ; it clogged the nozzles 
sooner, was less uniformly distributed over the leaf 
surface, and more easily washed off by rain.” 
These conclusions show decisively that the old Bor¬ 
deaux Mixture is not so effectual as a fungicide as the 
fresh mixture. S. D. W.’s second question I have never 
seen discussed, but I feel quite sure that the addition 
of fresh lime to old Bordeaux Mixture would increase 
its effectiveness very little, if any. It is very doubtful 
whether a little fresh lime added would “ freshen up ” 
or in any great measure affect the chemical or 
mechanical actions which took place some time be¬ 
fore when the old mixture was made. M. v. s. 
Non-Blighting Fruits; That Fruit Pledge. 
Subscriber, Nashville, Ind. —Are there certain varieties of apples 
that are free from blight? If so, what are they? Our local 
agent claims that some varieties do not blight at all, and gives 
among them, the Early Harvest, Winesap and the Rambo, also 
Northern Spy and McLaughlin’s Long Keeper. If this be true, 
we desire to set out a small orchard this fall of such as do not 
blight. Our trees are dying very rapidly with that dreadful dis¬ 
ease, and it looks as though apples will soon be a thing of the 
past here unless something can be done. The same is true of 
pears, quinces and crab apples. Do all varieties of the last 
fruits blight? Fruits of all kinds are scarce here this year, and 
the quality is poor. I am afraid that we shall not be able to get 
our “ three apples a day” to eat. By the way, some of my neigh¬ 
bors think that a very small allowance; for my part, I would 
rather pledge myself to eat a dozen a day as long as I can get 
them. Our family of six have averaged one-half bushel of 
Milams per day through one winter, and, I believe would do so 
all the time if we had them. Some of our neighbors say they 
have done the same. We never had better health than when eat¬ 
ing all the ripe fruits possible. Our children, after having scarlet 
fever very badly, began sucking the juice out of ripe plums 
before they could swallow solid food, and they just seemed to live 
and get well on it. We use a gallon of strawberries to make a 
shortcake for our family, and other fruits accordingly. 
Ans. —1 do not think that the pear “fire-blight” 
disease has been studied with sufficient thoroughness, 
where it occurs on apples, to enable one to make any 
positive statements as to which varieties of apples are 
or are not most subject to the disease ; at least, I am 
not aware that any such information has been pub¬ 
lished. Undoubtedly, certain varieties which might 
appear “ blight-proof” in one locality, would be just 
as liable to blight as any other variety in another 
locality. I believe that Subscriber can answer his 
question only by experimenting with varieties on his 
own farm. This “fire-blight” has been unusually de¬ 
structive this year all over the country. m. v. s. 
Freestone Japan Plums. 
G. S., Emmetsburg, Md.— Is any other Japan plum besides the 
Ogon a freestone ? I have several varieties, but only Ogon and 
Abundance have borne. The Burbank does not seem to grow so 
rapidly or bear so young as the Abundance planted at the same 
time. The latter was full of large, nice plums. A few Abundance 
trees planted a year sooner (1894), are more than abundant. 
After seeing that so few were falling early in June, I stripped off 
thousands, then propped up, and still limbs broke after others 
had been picked off ; many of the plums then were five inches in 
circumference at picking time. The branches seem too s ender. 
Many plums set on the body or large branches while the outer 
ones completely covered all wood. Will cutting back freely make 
the branches larger and stronger? The Ogon ripens here about 
July 15 to 20, and produces an abundance of fruit, but not so 
much as to break the limbs. The plums will average five inches, 
not so pointed as Abundance and a beautiful yellow color. It is 
perfectly free, not so fine flavored or so juicy as Abundance, but 
very satisfactory, by reason of its being free. The skin of Abund¬ 
ance comes off easily, but the juice runs so freely that it is 
unpleasant to peel. It ripens here the last of July. Mine were 
winter-killed in 1895 and 1896, because they are in an exposed 
position. If there are any other freestone Japan plums, I will 
plant more, otherwise not. There is a good crop of peaches here, 
but only two or three orchards near here have as many as 1,000 
trees, two of 2,500 or more. 
Ans. —Almost all of the Japan plums are cling¬ 
stones, so far as I know. Ogon is the best of the free¬ 
stones so far as they have been generally tested. 
For a time, it was thought that there were two others 
of quite similar character that are going the rounds 
of the nurseries and being mentioned in the papers 
and books at this time under the names Normand 
and Mikado ; but their separate identity has long 
been doubted, and this year’s experience has been 
such with Mr. Leonard Coates, of Napa, Cal., as to 
cause him to affirm that they are only new names for 
Ogon. They were not given out with the intention 
of deceiving the public, of course, and we may not be 
absolutely certain of their being identical with Ogon 
until after further testimony ; but it would be unwise 
to plant the trees, except as Ogon, until we know 
that they are not. Berger is a very early and very 
small red variety that is almost free. Yosebe is 
another of quite similar character ; it is said by good 
judges who have fruited it, to be quite profitable. 
There are no other freestones among the Japan plums 
so far as I know. Pruning or heading back will 
make the tall-growing trees like Abundance much 
more able to bear without injury from breaking the 
branches. H. k y. d. 
Lime with Green Manuring. 
H. J. S., Kenwood, N. ~i. —Will the plowing in of millet or other 
green crops ever sour the soil ? Will green crops plowed under 
ever injure the succeeding crop ? If so, under what conditions ? 
Ans. —I have never plowed under millet, but have 
several times turned under quite heavy crops of win¬ 
ter rye, and'immediately planted field corn, with good 
results as to the corn crop which, however, is not 
very susceptible to acid conditions of soil. The soil 
of one particular field was a sandy loam, more sandy 
at the north end than at the south. Twenty or more 
years previous to the time of my cultivation of the 
field, about an acre of the sandy portion at the north 
end was dressed with wood ashes at the rate of about 
100 bushels per acre. I plowed under two crops of 
rye in successive years, growing corn immediately 
after it in each case. I then seeded the field to grass 
and clover, and was surprised at the time with 
an excellent catch of clover on the sandy north end, 
and almost no clover and a very thin stand of grass 
upon the apparently better soil of the south end of 
the field. I now believe the difference in the catch 
of clover and the growth of grass to have been due 
to the lime applied in the ashes a score of years pre¬ 
viously. 
The plowing in of a large quantity of green vege¬ 
tation and its decay within the soil must, necessarily, 
greatly increase the humic and other organic acids, 
and in a soil lacking in bases, tend to “ sour ” it. The 
remedy is plain—supply a base for the acids, and air- 
slaked lime, wood ashes, leached or unleached, marl, 
stable manures, etc., according to expense, will serve 
the purpose. 
Storer, in his Agriculture, volume II., page 164, says: 
“Green manuring is a method of fertilization that 
needs to be used with care. It will, probably, serve 
a better purpose in districts where the soils are cal¬ 
careous than in regions of barren silicious gravels. 
* * * If the condition of the soil is favorable as 
regards moisture and texture, green manuring might 
be a valuable resource. But if the conditions are 
unfavorable, the plowing in of green crops might do 
more harm than good.” 
Is it not more than possible that an abundance of 
bases in the calcareous soils and a poverty of bases 
in the barren silicious gravels, may be the point upon 
which hinges the success of green manuring in the 
one case and its failure in the other ? 
Rhode Island Exp. Station. ohas. o. flagg. 
Compost of Muck and Old Horses. 
E. II. B., Guilford, Conn .— Is compost made from muck and old 
horses good for corn ? What time of year is best to start It, and 
how long does it take to make it fit for use ? 
Ans. —Such a compost will contain nitrogen and 
phosphoric acid, but little, if any, potash. Corn re¬ 
quires considerable potash, and this must be added in 
some form, like wood ashes or muriate of potash. 
You can start your compost at any time. Cut up the 
old horses into as small pieces as possible, smashing 
the bones with a sledge. Haul out the muck, and 
start with a layer about one foot thick. Put the 
chunks of meat and bone on this, and scatter over 
them wood ashes or muriate, so as to cover them well. 
Then put on more muck, and so make up the pile. At 
least once during the winter, shovel the whole thing 
over. It should stand, at least, four months before 
use as manure. If you can do so conveniently, you 
can put the farm manure into this pile with good 
results. 
Inflammation of Parotid Gland of Horse. 
A. J. W., Yatesville, Ga.—l have a young horse that has a 
slight enlargement of the glands of the throat or jaw on the 
right side, and at times, the veins on the flat, bony jaw are full 
and tight, and the swelling increases, enlarging the parts up to 
the ear and on the flat part of the jaw. The swelling is much 
worse in hot weather while he is out in pasture, appearing to be 
worse when he grazes. What is it, and what is the remedy ? 
Ans. —The swelling is due either to inflammation 
of the lymphatics, as the result of some injury, or to 
inflammation of the parotid gland. Paint twice a 
week with the compound tincture of iodine. If the 
swelling increase or become troublesome, I would ad¬ 
vise taking the horse to a competent veterinary sur¬ 
geon. There may be salivary calculi or an obstruc¬ 
tion of the salivary duct leading from the parotid 
gland, requiring a surgical operation for its removal. 
F. L. K. 
A Lameness m Ducks. 
W. H. B., Lexington, Ky.—Tfty ducks have a very peculiar dis¬ 
ease; they seem well and hearty until about six weeks old; then 
they get stiff and perfectly helpless, and the most of them that 
are affected, die. The necks of some are limber. They are fed 
on cooked bread, well soaked. What shall I do for them ? 
Ans.—F rom the description I should say that the 
ducks were suffering with indigestion, caused by 
lack of grit, improper food, or too close confinement. 
After the first few days, when they should be fed 
bread moistened with milk, the best all-’round feed 
for young ducks is corn meal and wheat bran equal 
parts, with about 10 per cent of ground meat, all 
well mixed and moistened with milk or water. They 
must have plenty of good, sharp grit, and if closely 
confined, their pens should be kept clean, and should 
be supplied with green food. J. k. s. 
What is Rennet? How Prepared? 
n. A. M., E. Ilamlin, N. J.—1. How Is rennet prepared ? 2. How 
much of the rennet is used to the gallon of milk? 3. To what de¬ 
gree of heat Is the milk brought when the rennet is put in ? 
ANSWERED BY L. ANDERSON. 
1. The ordinary source of rennet is the fourth or 
digestive stomach of milk-fed calves. To obtain the 
rennet in its best condition, the calf should be killed 
at from five to ten days old, though the strength does 
not vary much so long as the calf is fed entirely on 
milk. The calf is allowed to take a full meal, say at 
night, and is killed the next forenoon. If permitted 
to fast too long, the stomach becomes inflamed, and 
the digestive value of the secretion is damaged. The 
fourth stomach is then removed and emptied by care¬ 
fully turning inside out, and any specks, hairs, or 
other foreign matter are picked off. If further 
cleansing be necessary, it may be wiped with a mo’st 
cloth, or very carefully rinsed by laying in a dish of 
water and moving it gently. Water should not be 
poured upon it, neither should it be given what might 
be called a washing. It is then sprinkled lightly 
with salt, and stretched in such a manner that it will 
dry readily, as stretching on a crotched stick, or tying 
the ends and inflating, or cutting open and laying on 
a board. It should not be dried around a fire or in 
the hot sun, for exposure to heat quickly deprives the 
rennet of its strength. 120 degrees F. will kill the 
strength entirely. It is much improved by a year’s 
age before being used, if kept open to the air so that 
the strong odor common to green rennets may have 
time to pass away. 
To extract the rennet, the following directions 
should be carefully observed : Boil and strain a quan¬ 
tity of rain water or pure spring or well water that 
is free from mineral substances. Place the dried 
stomachs in a stone jar or clean oak vessel, and to 
these add one quart of the boiled water for each skin. 
Do not add the water until it has become cold. If 
the weather be warm, sufficient salt should be added 
to preserve the liquid. But if the weather be cold, it 
is not necessary to use salt. After a week’s soaking, 
during which time frequent rubbing, stirring, pound¬ 
ing, wringing, etc., should be resorted to, in order 
that the separation may be as complete as possible, 
the stomachs should be taken out and placed in a sim¬ 
ilar vessel in the same quantity and quality of water, 
where they will be allowed another week’s soaking, 
rubbing, etc. Now remove the skins, taking care in 
doing so to rinse and wring them out, in order that 
nothing be lost, and mix the contents of the two ves¬ 
sels. Next prepare a filter, consisting, first, of a layer 
of straw, next a layer of coarse clean gravel, then 
one of washed charcoal, and finally, one of washed 
sand. Before filtering, strain through a cloth in 
order to remove the bulk of the animal fiber. After 
filtering, return the liquid to the cleaned jar and add 
a little more salt than will dissolve. Then drain into 
jugs or bottles, cork tightly, and set away in a dark, 
cool place for future use. 
While the preparation of the rennet extract from 
the skins as above is perfectly feasible on the farm, 
still it is doubtful if it can be profitably done, because 
the commercial product can now be readily and 
cheaply purchased. Moreover, the latter product is 
of such uniform strength and so free from taints, that 
it is better to buy the extract than to try to prepare 
it at home from the skins. The extract can be pur¬ 
chased at any reliable dairy supply house. Rennet 
tablets of a definite strength are now manufactured, 
and are especially convenient for cheese-making on 
the farm. D. H. Burrell & Co., of Little Falls, N. 
Y., put up two sizes of tablets : No. 1, of which one 
tablet is sufficient for 500 pounds of milk, and No. 2, 
of 100 pounds. 
2. From two to three fluid ounces of rennet extract 
are added for each 1,000 pounds of milk. Three 
ounces are equal to about 90 cubic centimeters, which 
would be at the rate of one cubic centimeter to 11 
pounds of milk. A teaspoon holds about five cubic 
centimeters. Thus one gallon of milk, at the same 
proportion, would require one-tenth of a teaspoonful 
of extract. A little experience will tell best the cor¬ 
rect amount to use. Enough should be added to 
cause the milk to coagulate in from 10 to 15 minutes, 
and to be ready for the knife in from 30 to 35 minutes. 
The rennet should be diluted with 20 to 50 times its 
own bulk of cold water before being added to the 
milk. 3. From 82 to 86 degrees F. 
