1909. 
'THE RURAL* NEW-YORKER 
297 
THE BROWN SEEDLING GRAPE. 
I send a picture of two bunches of 
fruit of the Brown Seedling grape which 
you sent me, weighing six and five 
ounces respectively left to right. The 
vine bore two pounds, 11 ounces last 
i_ 
BUNCHES OF BROWN’S SEEDLING. 
season. I am a farmer at heart only 
just now, but some day hope to be a 
real hayseed. c. w. c. 
Wollaston, Mass. 
THE DELICIOUS SQUASH. 
It is now six years since this ex¬ 
cellent squash was introduced by sev¬ 
eral prominent seedsmen. The cut 
shows its shape, though some speci¬ 
mens vary from this into the well- 
known Hubbard type. I have grown 
this squash five seasons, and have found 
it to average above any other squash 
in quality and to be as uniform in 
shape, size and quality as the ‘ older 
squashes, which fact is remarkable when 
we consider its newness and mongrel 
origin. Mr. Gregory, the originator, 
says: “The Faxon was our starting 
point. About every variety we ever 
knew enters into its composition,” and 
he certainly knows them all, as he has 
been raising squashes as a seedsman for 
53 years. However, this squash is 
fairly uniform in its characteristics and 
the majority of my squa hes resemble 
the cut in shape. They vary in weight 
from five to ten pounds, many weigh¬ 
ing six and seven pounds. Before sav¬ 
ing the seed of a squash I test it for 
quality after cooking; then if I find the 
quality up to the high standard I have 
set for this variety I save the seed; 
otherwise the seed is discarded. I find 
the squashes having the shape of the 
one shown usually of very fine qual- 
vain in horticultural displays and ex¬ 
hibits of vegetables. Perhaps if a class 
were made for this squash some would 
be sent to these shows, for it is un¬ 
reasonable to suppose our squash grow¬ 
ers are not raising this fine squash, and 
those persons who have charge of re¬ 
vising the premium lists of State and 
county fairs should not leave it out. 
Hillsboro, O. w. e. d. 
Getting Rid of Dodder. 
17. C. B., Barker , N. ¥.—I have dodder 
in some clover which I do not wish to 
plow this year. I had never seen any 
until last haying, but knew what it was as 
soon as I saw it. Some patches were five 
or six feet across. How can I get rid of it, 
and does it bother other crops that may be 
planted on the same field? 
Ans. —In a bulletin just issued by 
the Delaware Experiment Station, the 
following methods are given. The 
dodder will not be likely to injure 
other crops in your rotation: 
When occurring in small areas, the fol¬ 
lowing methods of eradication may he prac¬ 
ticed : 
Cut and rake to the centre, the infested 
plants in the spots, and burn. Cut the 
clover one yard in all directions outside 
of the apparently infested area, to be sure 
that no branches are missed. For complete 
eradication this cut area should be hoed to 
a depth of three inches for about three 
weeks. This allows the scattered seed to 
germinate and die. If the spots are cut 
early before the seeds are ripe, this culti¬ 
vation is unnecessary. 
Sprinkle infested spots with a 10 per 
cent solution of sulphate of iron, or potas¬ 
sium or copper. This is best applied to the 
stubble after the spots have been cut and 
burned. If 'the dodder covers large , areas 
so that the above:’suggestions are imprac¬ 
ticable; the following may be practicable: 
Close grazing with sheep or cattle for 
some time. 
Rotation with crops which involve culti¬ 
vation for two or more seasons. Dodder 
may be introduced through baled hay and 
the seeds spread through manure. Thus 
hay infested with dodder should never be 
used, as it may be spread in this way to 
all parts of the farm. 
No Ponderosa IIere. — I have seen no 
better argument against the Ponderosa to¬ 
mato than the picture which you publish— 
Fig. 30, page 63. I know the fruits well, 
the enormous, misshapen, deeply-pitted, un¬ 
evenly ripened tomatoes, fit only for stew¬ 
ing, which I grew in my garden for two 
years, before I concluded never to plant 
Ponderosa again. I do not wonder that 
the grocery trade, which I take to be the 
more particular, refused Mr. Johnson’s 
Pondcrosas. There are other varieties 
nearly as large and far more attractive. 
Is the Marvelosa, developed by the New 
Jersey Station from the Ponderosa, on the 
market yet? With jne it shows its parent’s 
virtues without its faults. Try Thorbum’s 
Democrat. Or use any of the medium¬ 
sized, prolific, shapely tomatoes which all 
seedsmen offer in plenty. a. f. 
Massachusetts. 
Clean heat is healthful heat 
If you live in a house that 
is “heated in spots” by 
old-fashioned heating 
methods, just look across 
a sunbeam falling across 
a darkened room. You 
will thus discover that 
the air you must breathe 
is filled with thousands 
of specks of ash - dust 
every time a grate is 
shaken, fuel added, or ashes taken up. 
for Hot - Water 
or Low - Pres¬ 
sure Steam give 
[Boilers out nothing but 
pure, clean heat. 
That is why they are exclusively used in all 
modern hos pitals, which largely owe their exist¬ 
ence to unclean, uneven heating conditions still American Radiators are made m 
r , . , hundreds of shapes, heights, widths, 
found in many homes. and lengths to fit any convenient 
space. 
IDEAL Boilers and AMERICAN Radiators save much coal, as well as toil and 
trouble. They will outlast the building—as they do not rust or wear out. Now put 
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or city, as easily as in 
new. You get full 
money back if you sell 
your property, or 
higher rental to cover 
cost. 
These outfits shut off all 
waste and save money 
for you to the end of your 
days. Our free book, 
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Successful,” tells you 
fully. Our definite in¬ 
formation and prices put 
you under no obligation 
to buy. 
Radiators 
A No. i- 22 -W IDEAL Boiler and 400 ft. A No. 22 IDEAL. Boiler and 240 ft. of 38 - 
of 38 -in. AMERICAN Radiators, costing in. AMERICAN Radiators, costing the 
the owner $205, were used to Hot- owner $120, were used to Hot-Water heat 
Water heat this cottage. this cottage. 
At these prices the goods can be bought of any reputable, competent Fitter. Price did 
not include cost of labor, pipe, valves, freight, etc., which Installation Is extra and varies 
according to climatic and other conditions. 
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Ame ri canR adiator COMPANY 
CHICAGO 
One Gallon of Water Per Horse Power 
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Note those Cooling Tanks. Write for catalog O. 
ABENAQUE MACHINE WORKS, Westminster Station, Vermont 
' THE DELICIOUS SQUASH. 
ity, dry and sweet, and as I have se¬ 
lected my seed thus for four years per¬ 
haps it is not surprising that but few 
of my squashes vary from this type. 
A squash without fine quality is no 
better than a pumpkin and is not worth 
raising, but these squashes are so excel¬ 
lent in every way, surpassing even the 
Hubbard that to one who likes 
squashes they are certainly a treat. A 
good specimen is quite dry, very sweet 
and has the peculiar, rich, squash flav¬ 
or, surpassing sweet potatoes when at 
their best. Whether these squashes will 
become commercially important remains 
to be seen, but as they are better in 
quality than the Hubbard squash and 
even more prolific, there seems to be 
no reason why they should not. I have 
looked for specimens of this squash in 
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