1901 
THE RURAL NEW-YORKER 
781 
10 Weeks for 10 Cents. 
Here Is the kind of letter we are getting 
these days: 
I have been a reader of your paper a 
short time only, but must say that it is 
my choice of the six agricultural papers 
I am now taking. Please send me terms 
and some samples to distribute among my 
friends. I cannot take much time from 
my business, but can get perhaps a few 
subscriptions. I can recommend your 
paper to everyone. b. w. a. 
Aibion, N. Y. 
This is the kind of friends that help 
us most, oecause there are hundreds who 
can send a few names of neighbors and 
friends where one feels like starting out 
to raise a big club and work for a prize. 
This makes it all the easier for those 
who can take the time to work for the 
prizes. We again appeal to every read¬ 
er for some little effort towards that 
20,000 list of new trial subscribers, if 
it be only one name and one dime. We 
will send samples and supplies promptly 
on request. 
THE RURAL NEW-YORKER, 
NEW YORK. 
BOOK BULLETIN 
FOR SALE BY THE RURAL NEW-YORKER. 
Farm Poultry, by Geo. C. Watson; 340 
pages, illustrated. Descriptions of breeds; 
feeding for fattening and egg production; 
diseases; poultry houses; care of little 
chicks; marketing and egg preservation. 
Price, postpaid, $1.25. 
Cut-price Books.— Any of these 20-cent 
pamphlets sent postpaid for 10 cents. 
Canning and Preserving. 
Country Roads. 
Memory Training. 
Fruit Packages. 
Chemicals and Clover. 
THE RURAL NEW-YORKER, 
409 Pearl Street, New York. 
MABKET NOTES 
CRANBERRIES.—The Long Island crop 
is now being marketed. It is said to be 
unusually large and of good quality. Some 
estimates put the yield at nearly 1,000,000 
bushels. November is the great month for 
shipping cranberries, and the retail trade 
continues heavy until after New Years. 
Present wholesale prices range from $4.50 
to $6.50 per barrel. These figures are exceed¬ 
ed in certain brands of selected berries. 
Some of these sell as high as $10 per bar¬ 
rel, but a general quotation of this figure 
would be misleading. 
BRUSSELS SPROUTS.—A reader asks: 
"In what shape are Brussels sprouts mar¬ 
keted, on the stems or picked from them? 
Are they sold by measure or weight, or at 
so much a stem? What is the usual price? 
I find the little heads infested with a gray 
louse. Is there any way to get rid of 
them?” Brussels sprouts offered in this 
market are picked from the stems and sold 
by the quart. Most that I have seen have 
been packed in quart baskets, In crates 
similar to those used in shipping straw¬ 
berries. Packed in this way they reach the 
market in better condition than if shipped 
in boxes or barrels, and are in convenient 
form for retailing. The price is usually 
high enough to pay for a little extra work 
in marketing, ranging from four to 10 cents 
per quart. The demand for sprouts is 
light, and it is probable that no extensive 
trade could be worked up in them, as they 
are more expensive than other greens, and 
but few people prefer them to spinach or 
cabbage. There is no effective way of get¬ 
ting rid of the lice that are on the crops 
at harvest time. They might have been 
cleared off with a spray of whale-oil soap, 
four ounces to a gallon of water, but of 
course this must be applied long enough 
before harvest to give the rains an oppor¬ 
tunity to wash off the offensive soap. 
THANKSGIVING POULTRY.—For this 
trade prime turkeys of medium weight are 
most desired. Chickens sell well if of 
good quality. Scalded poultry is all right 
if the weather happens to be cool and dry. 
In damp, muggy weather, however, it gets 
sticky and is hard to sell, so that dry 
picking is preferable. In preparing for 
shipment it is well to make separate pack¬ 
ages of the prime and second quality; or 
rather it is better to send only the prime 
and let the others live for two or three 
weeks. Where any large quantity is sent 
the best plan is to keep the hens and toms 
separate. Any extra attention given to the 
6 
for 
S4 
Send us a club of four subscriptions with 
$4 and we will advance your own sub¬ 
scription one year free. New yearly sub¬ 
scribers will now get the paper from 
the time subscription is received until 
January 1, 1903. Get up a club at once. 
packing in order to make the shipments 
appear well when opened is usually well 
paid for. This is more Important than 
most people think. It often happens that 
a buyer merely looks at a lot of poultry 
and passes it by on account of the rough 
manner in which it is packed, and pays a 
higher price for another lot which is of 
no better quality, but has been neatly put 
up. Any poultry that is fit to send to 
market is worth a reasonable amount of 
care in preparing it for sale. It is useless 
to make any prophecies as to prices, as no 
one can tell whether there will be a sur¬ 
plus or a shortage. If the former, the 
second grade poultry is what will suffer 
most, and there is but little danger of 
prime lots being left over, if received in 
time, or of being sold at a sacrifice. All 
stuff intended for Thanksgiving trade 
should be here not later than Monday of 
that week, November 25, and the latter 
part of the previous week would be better. 
Retailers stock up the first of the week, 
and late arrivals are likely to be left over 
unless there should happen to be a scarcity. 
w. w. H. 
VALUES OF FARM LANDS. 
Falling Off in Connecticut 
So far as I can learn the value of farm 
property is not over one-half what It was 
20 or 25 years ago. The reason I don’t 
know, unless it is because the young men 
think they can do better at some other 
business. Some of them go to the nearby 
cities for employment. One farm about a 
mile from Cheshire center sold about 25 
years ago for $18,000 has changed hands 
this year at $10,000. This perhaps is as 
valuable as any farm in town. As to my 
own, that is of another sort, it being car¬ 
ried on as a market garden. My son has 
managed it for several years past, built 
greenhouses and expended considerable 
money one way and another. Probably 
the sales are double what they were a few 
years ago. In Colchester, Conn., the Hay¬ 
ward rubber mill kept business up there 
until absorbed by the trust. Since then 
things have gone to the dogs fast. Few 
young farmers there; natives nearly all 
dead, and the Jews have possessed them¬ 
selves of some of the best farms in town, 
and also Salem, adjoining town south. It 
takes all the heart out of a man for mak¬ 
ing any Improvement on his place if his 
heirs are not likely to receive benefit from 
it. P. 
Cheshire, Conn. 
The Change in Pennsylvania. 
Farm lands of the same productive ca¬ 
pacity and equally as good improvements, 
would sell now about the same as 15 or 20 
years ago. We are in the midst of the 
Connellville coke region. Coal is nearly all 
in the hands of companies who are work¬ 
ing it, while the farmers own only the sur¬ 
face. Some farms are injured by surface 
falling In, some by the water supply fail¬ 
ing, and others by too close proximity to 
the works. With these exceptions the land 
is as productive as ever, where it is prop¬ 
erly cared for. Crops are good, and we 
have an excellent market for everything 
right at home. Some of the best farms of 
20 years ago have passed from father to 
son. and have run down, and the sales are 
probably less than then. Others quite un¬ 
productive then and considered thin and 
poor, by the enterprise of their present 
owners have been very much improved, 
until they are now the best and most pro¬ 
ductive that can be found. I think it is 
only this latter class that have Increased 
in agricultural value. As to my own farm, 
I claim it belongs to this latter class, but 
as I have only 40 acres, and am engaged 
principally in fruit raising and market 
gardening, the sales from it and the sell¬ 
ing value of the land would hardly be a 
fair answer to the question. t. h. s. 
Dunbar, Pa. 
A Letter from Ohio. 
I think if we take into consideration 
quite a scope of land about here that it 
will average $10 to $20 an acre less than 20 
years ago. The poor price of wheat, gen¬ 
erally, has had more to do with the de¬ 
preciation than any other one thing. I 
think, though, that there is a tendency 
now to advance a little. As to my own 
place and all such little fruit and truck 
places about this town, there has been a 
great deal more of a depreciation than I 
speak of. because of the lower price of cab¬ 
bage, strawberries, raspberries, black¬ 
berries and truck in general. This is a 
great shipping point for all of those things 
as well as the larger fruits and grains. 
We have a great variety of soils, but I 
cannot say that the price of any of it has 
Increased in the past 15 or 20 years. My 
main efforts are at fruit and poultry rais¬ 
ing. We have one of the largest sections 
Interested in capon raising that there is 
in the United States. I caponlze about an 
average of 9,000 per year around here, be¬ 
sides dozens of others doing various num¬ 
bers. H. B. 
Clyde. O. 
SWEET POTATO FLOUR. 
A FEW PLAIN FACTS 
P’rom time to time during the last year 
reports have appeared in various papers 
regarding the manufacture of sweet potato 
fiour at Vineland, N. J. We recently visit¬ 
ed the plant, and were given the following 
statements by the manager, Henry S. Mor¬ 
ris, who represents the American Flour 
Co., capitalized by Philadelphians: 
The manufacture of sweet potato flour 
was begun early last Spring from small 
sweet potatoes which had been bought and 
stored for the purpose the Fall before. 
The process of manufacture Is not given 
to the public, but the statement was made 
that 500 barrels of the flour were made in 
two months, and that it takes only three 
hours to complete the process. On exami¬ 
nation the flour proves to be fine, dry 
and of a slightly yellowish color. It has a 
sweetish rather pleasant taste, reminding 
one of the raw sweet potato. The whole¬ 
sale price is $5 per barrel of 200 pounds, 
and ft retails at three cents per pound. 
Nearly all of the flour made was used in 
the large confectionery establishments, but 
a portion went to the grocery trade. We 
were told that it could be blended with 
other flour in the proportion of 25 per cent 
for bread making, etc., but on further in¬ 
quiry among those who have used it, and 
on trial ourselves, we conclude that a 10 
to 15 per cent mixture is more satisfactory. 
Thus mixed it is especially recommended 
for griddle cakes. No particular attempt 
has yet been made to put it on the general 
market, but it is contemplated putting it 
up in packages for grocery trade as soon 
as the supply will warrant it. 
We were told that the company was put¬ 
ting in $10,000 worth of new machinery and 
expected to make several thousand barrels 
of the flour the present season. They are 
now buying small sweet potatoes in large 
quantities, for which they pay 50 to 60 
cents per barrel, the same as the canning 
factories pay. We were not told how 
many barrels of sweet potatoes it took to 
make a barrel of flour, but by reference 
to "First Principles of Agriculture,” by 
Prof. Voorhees, we find that the raw sweet 
potato contains 27.6 per cent solids, and 
the flour contains 88.67 solids. Thus it 
would appear to take 321 pounds of sweet 
potatoes to make 100 pounds of flour, or 
about 4% barrels of potatoes to make on* 
barrel of flour. From the analysis of the 
sweet potato however, we find that it con¬ 
tains 1.1 per cent of protein, .3 per cent fat, 
1.3 per cent ash. If there was no loss this 
would give us in the pure product of flour, 
3.53 per cent protein, nearly one per cent 
of fat and 4.17 per cent ash. The loss of 
protein and fat may be accounted for, but 
what has become of the ash? Can this be 
accounted for in the waste of the thin skin 
which is removed? 
We are glad to record the establishment 
of this new Industry, as it will help to ex¬ 
tend the market for one of our great Na¬ 
tional products, and especially forms an 
outlet for the smaller sweet potatoes, 
which are often difficult to dispose of ex¬ 
cept as feed for stock, and by this process 
of preserving them in a concentrated form, 
they can be kept for an indefinite period, 
and shipped anywhere without fear of loss. 
This company is also making a vegetable 
coffee composed of six different vegetables, 
which they expect to put on the market 
soon. We were given a sample for trial. 
Tt has a rather rich and pleasant flavor, 
and no doubt will be welcomed by those 
who cannot use ordinary coffee. 
Cumberland Co., N. J. F. s. newcomb. 
A 
Bu$ine$$ 
Proposition. 
A successful busi- 
, ness career cannot 
be achieved without 
sound health. The business man should 
guard his health as he ^ards his capital; 
for health is part of his capital and the 
impairment of that capital affects every 
business interest. A sedentary occupa¬ 
tion and quick lunches, soon show their 
effects in a slugmsh liver. The use of 
Dr. Pierce’s Golden Medical Discovery 
will cure ”liver trouble” as well as in¬ 
digestion and other diseases of the or¬ 
gans of digestion and nutrition. 
The ” Discovery ” strengthens the body 
by supplying Nature with strength mak¬ 
ing materials. It contains no whisky, 
alcohol or other intoxicant. 
« After three years of suffering with liver trou¬ 
ble and malaria,” writes Mr. Edward Jacobs, of 
Marengo, Crawford Co., Indiana, ”I gave up all 
hopes of ever getting stout again, and the last 
chance was to try your medicine. I had tried 
all the home doctors and received but little re¬ 
lief. After taking three bottles of Dr. Pierce’s 
Golden Medical Discovery and one vial of his 
‘ Pleasant Pellets ’ I am stout and hearty. It is 
due entirely to your wonderful medidnes.” 
Dr. Pierce’s Pleasant Pellets assist the 
action of "Golden Medical Discovery.” 
On the Curability of 
Consumption, Asthma and 
Bronchitis. 
From Dr. Robert Hunter’s Lectures on 
Lung Diseases. 
I have made the lungs a specialty for 
nearly fifty years, and know by experience 
that Consumption is curable in all stages. 
By this I do not mean that it is curable 
in every case, for in some the patient’s 
constitution is so bad and broken down 
tliat no healing power is left in the body. 
But treated in its early stages, fully 95 
per cent recover under antiseptic medi¬ 
cated air inhalations. 
But the mere act of inhaling some fra¬ 
grant nostrum is not what I mean by in¬ 
halation treatment. The remedies must be 
adapted to the disease and condition of 
each patient. The physician must have 
thorough knowledge of medicines, be able 
to detect the different forms of lung dis¬ 
ease and have experience in the action of 
Inhaled remedies on the lungs or he can 
not apply it with success. 
Consumption, to have the same chance 
of cure as other diseases, must be treated 
before serious injury has been done to the 
lung structures. Almost every case is seen 
in this stage by the patient’s family physi¬ 
cian. and, if he knew the remedies to use, 
their strength and how to apply them to 
the lungs, there would be few deaths by 
consumption. 
But what possible chance has any one 
afflicted with consumption under the care 
of physicians who never cured a case in 
their whole professional career, who con¬ 
fess that they have no curative treatment 
of their own, and no confidence in anything 
they can do for the disease? What moral 
right have they to treat consumption at 
all, or to permit their patients to believe 
they are striving to cure them when all 
they are doing is but a wretched system 
of palliation of symptoms? 
Here is the real cause of this wide¬ 
spread mortality of Consumption. People 
die of it because general physicians do not 
know its proper treatment and are wholly 
incompetent to cope with it. Before they 
can do so they must be retaught the prin¬ 
ciples of medical science which govern the 
treatment of all local diseases, and, acting 
under them, must discover, as I did. the 
remedies, which, when locally applied to 
the lungs, will kill the germs and heal the 
ravages they have made in that organ. 
T have given to the world a positive cure 
for Consumption in my Antiseptic Medi¬ 
cated Air Treatment, when applied before 
mortal lesions haye taken- place. Tt is a 
treatment which places Consumption in 
the list of curable maladies and renders 
their cure certain as other serious local 
diseases. By it healing and germicidal 
remedies are brought into direct contact 
with the Internal surfaces of the nose, 
throat, larynx, air tubes and cells of the 
lungs. It soothes the mucous lining of the 
breathing organs, arrests irritation and 
prevents inflammation, while the antisep¬ 
tics destroy the germ life on which the 
disease depends. 
Readers mentioning The Rural New- 
Yorker can obtain Dr. Hunter’s book, 
"The Lungs and Their Diseases,” abso¬ 
lutely FREE by addressing Dr. Robert 
Hunter Association, 117 W. 45th Street, 
New York City. 
In time of need — for Granulated 
Scratches or Grease Heel, just develop¬ 
ing or in the chronic state—turn to 
Veterinary Pixine 
It absorbs inflammation, penetrates to 
the bottom of sore, stimulates and builds 
up new cellular tissues, counteracts ef¬ 
fects of impure blood, softens the fissures 
and sloughs olf proud flesh. It is the most 
natural, scientific and vital healing oint¬ 
ment made. Aloney back if it fails to 
cure any sore, case of speed cracks or 
skin disease no matter how aggravated, 
what the cause or how long standing. 
It is an antiseptic, soothing ointment 
of marvelous penetrating healing power. 
2 oz., 25c.; 8 oz., 50c.; 5-lb. pkge., $4. 
At all druggists and dealers or sent prepaid. 
Money back if It falls. 
TROY CHEMICAL CO., TROY, M. Y. 
