1901 
THE RURAL NEW-YORKER 
429 
BOOK BULLETIN 
For Sale by The Rural New-Yorker 
Thomas’s American Fruit Culturlst, 758 
pages. Illustrations and descriptions of 
all fruits and nuts grown in this country. 
Methods of culture, etc. Price, postpaid, 
$2.50. 
Soiling, Ensilage and Stable Construc¬ 
tion, by F. S. Peer. Full details of the 
best methods of growing and feeding soil¬ 
ing crops. Valuable hints on barn build¬ 
ing. Price, postpaid, $1. 
Fitting Sheep for Show Ring and Mar¬ 
ket. by W. J. Clarke, 248 pages, 36 illus¬ 
trations. Tells how to care for the flock 
to get the best results for exhibition and 
market purposes. Price, postpaid, $1. 
My King and Ills Service, by Frances 
Ridley Havergal, well known as a writer 
of devotional books. We have a few 
copies of this work beautifully bound in 
red and silver. Price, postpaid, 15 cents. 
THE RURAI. NEW-YORKER, 
409 Pearl St., New York. 
Market Briefs 
PICKED TIP HERE AND THERE 
SMAKIj FRUIT NOTES.—Large quanti¬ 
ties of strawberries are arriving, and some 
Improvement in quality is noted. Prices, 
however, remain low. There are a good 
many North Carolina huckleberries of fair 
quality wholesaling at 10 to 15 cents. The 
sale for them is limited, however, and 
from now until the Oswego crop arrives, 
strawberries will hold first place in the 
small-fruit market, making blackcaps, 
blackberries and all others take a back 
seat. Of late trade in raspberries, both 
black and red, has not amounted to much, 
but blackberries of good quality usually 
do very well. 
TO TEST GAME IjAWS.—T he search for 
game mentioned last week was continued 
until about 15,000 pieces of forbidden game 
were found in this one cold-storage house. 
Suit is to be brought against the owners 
of the birds, most of whom belong to the 
Game Keeper.s’ Association. They pur- 
posse to test the constitutionality of the law 
and have put up $10,000 for this purpose. 
It is said that an agreement has been 
made that if the game people lose, their 
fines shall not exceed $10,000. It is well to 
have this matter decided definitely one way 
or another. If this law is not constitu¬ 
tional, it certainly ought to be repealed; 
if it is, violations of it should be met with 
the most severe penalties, and no favor¬ 
itism shown. 
WATERMELONS.—Several shipments 
have arrived from Florida. Those of rea¬ 
sonably good quality sell at very high 
figures, wholesaling at 40 to 65 cents. All 
that we have seen have been of the long 
variety. Reports from Georgia indicate 
that the acreage this year, both of water¬ 
melons and cantaloupes, is not far from 
20 per cent less than last, and at present 
the vines do not look promising. It is 
rather early to make any definite predic¬ 
tions as to prices for the bulk of the crop, 
but there Is reason to believe that they 
will be higher, except perhaps at the 
period when the great rush from both 
Southern and Central districts comes. 
Some of the disastrous gluts In the melon 
market in this city that have occurred In 
past years might have been prevented it 
shippers had known the conditions better, 
and diverted part of their crop to other 
points. 
PEACHES are coming from Georgia 
and California: but they are green, unin¬ 
viting and diflicult to sell. Few care to 
buy such Inferior peaches so long as there 
are plenty of fine oranges, cherries and 
apples to be had. It is a great mistake to 
ship peaches green. Unlike pears they do 
not ripen well off the trees. Last year we 
saw large Elbertas here that were not fit 
to eat. If left on the tree a little longer 
they would have been excellent. Of 
course. It will not do to leave them until 
“dead” ripe, if they are to be shipped a 
long distance, but certainly those that are 
hard as stones when they reach New York 
must have been picked too soon. A man 
who buys a basket of nice-looking but 
hard and tasteless peaches is not likely 
to Invest again, while, if he gets what 
pleases him he may buy freely. Multiply 
this man by 10,000, and it is easy to see 
that this is not an unimportant matter. 
It may be difficult to figure things out so 
that the fruit may reach the consumer in 
Just the right shape, but it is necessary 
to come as near to it as possible if the 
best results are to be had. 
great trade IN COCOA.—The value 
of this product brought into the United 
States during the past year was more 
than $5,500,000. This represented about 21 
tons of cocoa leaves, shells and bq^ns. 
twice as much as was used 10 years ago. 
There has been a steady demand for 
chocojate in candy making for a long 
time, but it is only recently that people 
in this country have used this product to 
any extent as a beverage. Now nearly all 
hotels and restaurants supply it in addi¬ 
tion to tea and coffee, and it is also found 
dally on the tables of many families. 
When properly prepared it is wholesome 
and free from the objectionable features 
of strong tea and coffee. In most restau- 
r.ants it is the custom to put a little dry 
cocoa Into a cup, pour on hot water and 
milk, stir and serve at once. This does 
not cook the cocoa sufficiently to get best 
results, and it has a decidedly raw taste. 
During the process of boiling, a little va¬ 
nilla should be added; this gives the rich 
flavor of French chocolate. Cocoa fs 
adulterated with flour to some extent, and 
in the cheaper grades considerable of this 
is worked in. This product comes from 
the tropical portions of South America and 
Africa, and from the East and West Indies. 
w. w. H. 
BKRH PASTURE FOR COWS. 
A Study for Soiling Crops. 
CniMSON Ci.ovKn.—I said last week that 
there was green forage enough in sight 
on the farm to last until July 15, with a 
surplus to be cut for hay. As we lookea 
over the level stretch of land great streaks 
or gashes of red appeared where the 
Crimson clover had headed out. This 
clover was seeded last Fall in the corn, 
and in spite of the dry season it made a 
good growth. It was all ready to cut and 
haul to the barn for feeding, or it may be 
turned under and used to feed another 
crop of corn. Prof. Voorhees has weighed, 
sampled and analyzed this crop with great 
care. He has demonstrated that such a 
crop as Is growing at the Station Is fully 
equal to 15 heavy loads of manure per 
acre. Cattle are very fond of the green 
clover. The hay is also very strong, but 
it is hard to cure In a season like this, 
when there is too much rain. In dairy 
farming, where a. good ration of silage is 
fed the hay or dry fodder should be strong 
in protein. Alfalfa, Crimson clover, cow 
peas or oats and peas are best for the dry 
part of the ration. In this soiling system 
Red clover has been about dropped out. 
Oats and Pkas.— This is a favorite crop 
for soiling. Three different sowings have 
been made this year. This crop has been 
called a “ham sandwich for cows.” for it 
seems to give just about the right balance 
In the ration for milk making. An ex¬ 
periment at the College farm showed that 
green oats and peas gave a complete ra¬ 
tion. keeping up the milk flow of good 
quality. In feeding other soiling crops 
the aim Is to combine them, so as to give 
a composition similar to that of oats and 
peas. This can be done by feeding green 
corn and grain, corn and clover or Alfalfa, 
and other combinations—thus saving the 
great space required for pasture, and part 
of the money spent for purchased grain. 
Oats and peas also make a milk of fine 
flavor and good creaming quality. An¬ 
other good thing In its favor is the fact 
that the good qualities of the green crop 
are carried to the hay. Dried oats and 
peas make the finest of forage to feed 
with silage. In some sections the crop is 
permitted to mature, and the peas and 
oats are thrashed and grounfT into a 
coarse meal. Prof. Voorhees believes that 
the hay is better than the straw and grain 
separate. It h.as been asked how the oats 
and peas were sown. Last year’s crop 
was on ground Fall-plowed. The seeding 
was done as early in the Spring as the 
ground could be worked. Two bushels of 
peas were broadcast over each acre, and 
worked in with a disk harrow. Then the 
oats were drilled in the usual way. The 
plan of harvesting for hay is to cut about 
one-third of the field, at one time, with 
a mowing machine. This Is done in the 
afternoon. The next forenoon the hay Is 
shaken up with a tedder, and in the after¬ 
noon put up in medium-sized cocks in 
which it stands for two or three days. It 
is then opened out for a few hours and 
hauled to the barn. 
Rye and Wheat.— I told last week how 
these grains had been cut and fed out, so 
that the ground where they grew was be¬ 
ing plowed for cow peas. Prof. Lane gave 
me the following statistics, which may be 
compared with the table printed last 
week. Year after year the crops seem to 
grow larger, so that there is more sur¬ 
plus left to be cured for dry fodder: 
“The rye was sown October 3; fed May 
1-21, and yielded 9.6 tons per acre. The 
wheat was sown September 26; fed May 
21-28, and yielded 5.23 tons per acre. I 
might say in regard to the wheat that it 
was cut before it began to head, hence 
the yield was not large. Wheat might 
h.ave been fed for a much longer period, 
but Crimson clover and Alfalfa cams in 
at this time, so we had no further use for 
wheat. In regard to the yield of Crimson 
clover and Alfalfa, it Is too early yet for 
records this season, so the best I can do 
is to give you some previous records. 
Crimson clover yields from six to 11 tons 
per acre depending upon the season, time 
of cutting, etc.” 
Alfalfa.— This is the prize crop at the 
Station. On May 28 the plants stood from 
214 to three feet high, as thick as a mat. 
The first cutting is about ready now— 
closely following the Crimson clover. As 
will be seen from last week's table the 
acre of Alfalfa gave green forage for 13 
days, besides the second cutting, which 
was made into hay. This acre of Alfalfa 
was seeded May 14, 1898. One cutting was 
obtained that year. In 1889 the total yield 
was 20,21 tons of green fodder, or 5.05 tons 
of hay. I.iast year the yield was 26.60 tons 
of green fodder, which represented 6.65 
tons of hay. Since the acre was seeded 
therefore—three years ago—It has pro¬ 
duced 54.81 tons of green fodder, or 13.70 
tons of hay, and it is now as thick and 
vigorous as ever. The Alfalfa Is cut with 
a mower and fed green to the cattle. At 
first 30 pounds are given at a feeding, on 
the second day 40 pounds, and on the third 
day 50, which becomes the standard ra¬ 
tion. The grain ration fed with this con¬ 
sisted of equal parts by weight of corn- 
meal, wheat bran and dried brewer’s 
grains—six pounds per day being given. 
Its Grain Value.— The Alfalfa gives a 
heavy and bulky crop, but that is not the 
chief reason why it is so valuable for 
eastern dairymen. It Is the “strongest” 
of the grasses—that is it contains more 
protein per ton, and produces more to the 
acre than any other hay or fodder crop. 
We must understand that “protein” is the 
moat valuable element in all feeds—the 
part which is used to produce lean meat 
or fiber. Prof. Voorhees has worked this 
matter out with great care, and the fol¬ 
lowing tables show the vast possibilities 
of an acre of Alfalfa as a grain bin: 
Total yield per acre in pounds: 
Green. 
Alfalfa; .36.540 
Corn fentirc plant).24.000 
Red clover .14,000 
Barnyard millet .16,000 
Crimson clover .14,000 
Cow peas .16.000 
Oats and peas.14,000 
Total protein content, pounds: 
1 ton Alfalfa hay contains. 
1 “ Red clover hay contains.246 
1 “ oats and peas contains.175 
1 “ Timothy contains .118 
1 “ wheat bran contains.308 
1 “ wheat middlings contains.312 
1 “ rye bran contains.294 
1 “ oats contains .236 
1 “ rice meal contains. 240 
1 “ buckwheat bran contains.248 
Thus the acre of Alfalfa produces more 
than three times as much protein as an 
acre of Red clover, and will keep on doing 
it year after year without reseeding. Think 
of it-the acre of Alfalfa produces as 
much protein as one will bu^" In seven 
tons of wheat bran or 10 tons of oats! But 
is this protein worth as much In the Al¬ 
falfa as it is In the bran? A ton of big 
bones contain phosphoric acid, but who 
will say they are equal to a ton of fine 
bone meal? That Is just the point which 
has been investigated at the New Jersey 
Station. I will try to tell about It next 
week. H. w, c. 
Pro¬ 
tein. 
2.214 
408 
616 
384 
434 
384 
363 
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A man looks at his trembling hands 
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need is not nerve stimulant, but nerve 
strength. Dr. Pierce’s Golden Medical 
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system. It does not brace up, but builds 
up. It is entirely free from alcohol and 
from opium, cocaine, and other narcotics 
usually found in so-called nerve medi¬ 
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Accept no substitute for ” Golden Med¬ 
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David Dugrins, Esq., of Jones, Ohio Co., Ky., 
writes: "when I began taking Dr. Pierce’s 
Golden Medical Discovery I think I had nervous 
or general debility of three years’ duration. I 
took three bottles of the ‘Discovery.’ During 
the time I was taking it my sleep became more 
refreshing and I gained fifteen pounds weight, 
and also gained strength every day.” 
Free. Dr. Pierce’s Medical Adviser is 
sent free on receipt of stamps to pay cost 
of mailing only. Send 2i one-cent 
stamps for book bound in paper, or 31 
stamps for cloth binding. Address Dr. 
R. V. Pierce, Buffalo, N. Y. 
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Tomatoes, 
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When judiciously applied, these crops 
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