1905. 
TIIH RURAL NEW-YORKER 
761 
A TALK ABOUT PEACHES. 
Oil page (5!)7, Mr. Blackwell refers to 
Chair’s Choice as “so near Crawford's Late 
sis to be practically the same." I must take 
issue with him. It does belong to the Melo- 
coton class of peaches, but I think it such 
an improvement on Crawford or any of the 
same class that it is away ahead of any of 
them. II is round always, where Crawford 
3s often oblong. It is always large to very 
large, which Crawford is not. and is usually 
more highly colored and better flavor. Its 
season is somewhat later than Crawford 
also. The tree is more spreading, and in the 
same orchard I have frequently had a good 
crop of Chair’s and scarcely any Crawfords. 
Beers I find a good peach, but I do not sec 
any improvement on Crawford. Brandywine 
is much larger and some days later, but too 
shy to be profitable here. I cannot see why Mr. 
Blackwell mentions Reeves Favorite as being 
“interchangeable” with the above. It does 
not even belong to the same class of peaches, 
and is much earlier, about two weeks, than 
any of the above. The tree is more up¬ 
right. the leaves fade yellow, while those of 
all the above fade red. It is a remarkably 
line peach, very large and of the l>est qual¬ 
ity sometimes shy, but when it does bear, 
very full. As to peaches of the Chinese 
type, most of the present planting are of that 
class. The are not as good quality, but they 
bear young and are very large, and always 
sell, so most planters are using them largely. 
Carman, Connett's, Ray, Bequett Free, Greens¬ 
boro, Mamie Ross, Belle of Georgia, ITiley, 
Chinese Free, Elberta. Family Favorite and 
many of the recent introductions belong to 
this type and there are perhaps more El 
berta planted than all others combined. I had 
a fair crop last year on three-year trees of 
Connett's, Carman and Elberta, and no Chairs 
in the same orchard. That is one big ad¬ 
vantage of the Chinese type, they bear young. 
In regard to Smocks, Mr. Blackwell says he 
never saw any difference in any of them. 
There is as much difference between the old 
Smock Free and Beer’s Smock as there is 
between Smock and Elberta. Gray's Hold- 
On, Large Late Yellow, Wonderful, Smock 
Cling and several others belong to the same 
class, but there is more or less difference in 
them all, in color, shape, quality or produc¬ 
tiveness. MeCallister is a cross between 
Crawford and Smock, a large egg-shaped 
yellow peach of much better quality than 
Smock and not so much color as Crawford, rip¬ 
ening between the two. Soils and climates 
affect peaches so much that what I have 
written may not do at all in New Jersey. 
Delaware. chas. wuigiit. 
PRODUCTS, PRICES, AND TRADE. 
Soap Business Good. —An Ohio concern 
engaged in the manufacture of soap, cotton 
oil and lard is. reported to be looking for a 
site for an extensive plant near New York. 
This company has about .$6,000,000 of com¬ 
mon stock on which it has paid 12 per cent 
for several years, and this stock is now worth 
something more than 400. Another soap 
plant, claiming to be the largest and most 
complete in the world is now being put up 
within 10 miles of New York on the New 
Jersey meadows. 
Fit u its. —Apples a re meeting a good steady 
trade. Fall kinds going at $2.50 to $4 and 
Winter sorts, .$1.75 to .$.‘1.25. Reports from 
the field show growers firm in their ideas 
of prices, perhaps too much so in some cases. 
Yet thus far there is nothing to indicate any 
material drop from present figures. A little 
scare talk has been going'the rounds on ac¬ 
count of the low prices which some ship¬ 
ments to Europe have brought. Investiga¬ 
tion shows that most of this cutting was 
due to the poor quality of the fruit or slack 
packing. Such apples cannot lie profitably 
shipped to Europe. But to use these results 
(as some have) as an argument for low 
prices on good fruit here, is as absurd as to 
say that because rotten eggs have sold for 
•$1 for per 30-dozen case, rresh eggs should 
not bring more than twice as much. Peaches 
are getting scarce and decidedly poor. Grape 
trade is moving along briskly, prices being 
at a range that encourages heavy buying by 
consumers. 
Nuts. —The harvest season in the North is 
here, and with largely increased shipments, 
very low prices have been the rule the past 
week. Some chestnuts have sold at -$2 per 
bushel and hickorynuts, .$1. But the de¬ 
mand for chestnuts is very good, and the 
latter part of the week prices improved a 
little. There is a large street retail trade in 
chestnuts which hickorynuts never get. as the 
latter must be cracked and cannot be eaten 
on the run as with chestnuts. After a 
heavy storm, chestnuts usually arrive in 
such large quantities that for a day or two 
they can hardly be sold. In such cases those 
who hold back their crop for several days 
usually do better. Of course, if everyone did 
this, the result would be different, but 
enough ship at once to make holders the 
exception. The same thing is sometimes noted 
with windfall apples. Everything is picked 
up and rushed in. while those who sort out 
the worst bruised ones and hold two or three 
days make more out of them. 
Fancy Fugs. —This matter comes up fre¬ 
quently and of late so many have made in¬ 
quiry regarding the sale of these eggs that 
a little further explanation may be necessary. 
The idea of getting a premium of five cents 
or more per dozen for eggs that you know 
are all right is attractive. It looks easy. 
You have the hens, and know that, with due 
care in gathering, all stolen nests, and 
otherwise uncertain quantities can be kept 
out of the fresh egg basket. There are peo¬ 
ple who are willing to pay an extra price to 
get these eggs. It looks like a case of sup¬ 
ply and demand, with a big profit for the 
man doing the supplying. But, like othei 
apparent roads to wealth, all sorts of snags 
get in the way, and the reason why there 
are not more people in this business is uot 
that few have tried it. but that many have 
failed to find it profitable. To produce a 
steady supply of say, a case or two per 
week is not so easy. Sometimes the hens 
will not lay, and thus far few people have 
succeeded in regulating a hen's line of con 
duct in accordance with ideas other than 
her own. The next thing is to get the eggs 
here without undue delay or damage, and 
in this that uncertain quantity, the express 
company, figures. They either do a prompt 
and thorough job or don't, and the don'ts 
may happen with the most critical custom 
ers. Then some one accidentally puts one 
stale egg with a choice lot, and you say good 
bye to another customer. Explanations of 
tiie accident do not go. The extra price is 
paid to make sure that this will not happen. 
A talk with most, of those who have marie 
marked success in this business will show 
that they have grown rather than jumped 
into it, and that the methods of no two are 
near enough alike to warrant the making of 
a definite rule for beginners. Every man 
must work out his own plans. There are 
four special lines of customers: private fam¬ 
ilies, hotels, soda fountains and egg stores 
that make this a feature. A few commission 
merchants make a specialty of supplying 
these lines of trade, and are often able to 
return a fair premium to the shippers. As 
a rule the men who supply private customers 
get the biggest advance, as they handle the 
business without go-betweens. H. 
Black and White Boarders.— Wher¬ 
ever we go we find the Holstein cattle 
increasing on certain kinds of farms. 
Farmers now seem to understand the dif¬ 
ferent breeds of cattle, and understand 
where one will suit or another fail. 1 he 
llolsteins are wanted on farms where 
there are large quantities of bulky food— 
such as Alfalfa, clover or cornstalks. On 
fruit farms where there is considerable 
waste—such as small apples—the Hol- 
stcins are popular. Their large size, great 
capacity, and strong constitution enable 
them to stow away large quantities of 
rough forage and turn it into milk and 
cream. Holstein grades are also popular 
because the steers and old cows when 
well fattened make a fair quality of 
beef. They are good boarders, as shown 
on first page, Fig. 321. 
A CREAMY FOOD 
Scott’s Emulsion is cod 
liver oil prepared as a food— 
not a food like bread or meat, 
but more like cream; in fact, 
it is the cream of cod liver 
oil. At the same time it is a 
blood-maker, a nerve tonic 
and a flesh-builder. But 
principally it is food for tired 
and weak digestions, for all 
who are fat-starved and thin. 
It is pleasant to take ; children 
like it and ask for more. 
We’ll send you a sample, free 
SCOTT & BOWNE, 409 Pearl Street, New York. 
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Ask for Plymouths 
k MADE FOR 
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HOOD RUBBERS 
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