1909. 
MAPLE SYRUP MAKING IN OHIO. 
Quite a lot of maple syrup is made 
in this State, and where the size of 
the sugar grove warrants it the syrup 
is made with modern apparatus and by 
approved methods. The writer recently 
visited the- camp under the management 
of Ed. Dines. Being located a short 
distance from a town of 5.000 people, 
there is a good local market for the 
products of this camp and a number of 
others besides. Fig. 136 shows a portion 
of the grove. In the foreground is a 
tree bearing two buckets, which were 
covered to insure clean sap. There were 
about 250 trees but not all were tapped 
when the picture was taken. Fig. 137 
shows the interior of the camp. The 
syrup is made to test 32 degrees on a 
Baume maple syrup hydrometer and is 
marketed in gallon cans. The syrup is 
sold direct to the consumer, and the 
same customers buy year after year. 
Adjacent to the sugar grove there were 
60 beef steers in a feed lot, being fed 
hay and fodder. These steers are two- 
year-olds, purchased in Chicago from a 
graded lot, and run very even in size 
and quality.. w. e. duckwall. 
Highland Co., O. 
JAPAN PLUMS IN CANADA. 
Many readers of The It. N.-Y. may be 
surprised to learn the European or Do- 
mestica plums succeed well and usually 
bear abundantly in Southern Ontario. The 
native varieties used in the Western States 
are not planted here. Many of the Japan 
plums grow well and produce fruit in im¬ 
mense quantities. Some varieties are very 
uncertain producers, while the trees in many 
cases do not endure. Abundance, Burbank 
and Red June commonly overbear. The fruit 
of these is not equal to the Domesticas. The 
skin of the Japans has a disagreeable 
flavor, while I think their stones are not 
entirely Innocent. They do not cook as 
THE RURAb 
well as we would expect after testing the 
raw fruit. The Ogon, an early white fruit, 
is a freestone and may be peeled and eaten 
with cream and sugar in August. The 
fruit drops as soon as ripe. I have an 
early large plum, white with white bloom 
and pink dots, produced sparingly on ram¬ 
pant growing spreading trees. I got this 
kind for Hale, though it seems much like 
Georgeson as 1 see it described. Handsome 
fruit but cooking quality is not the best. 
Wickson gives us very large fruit of a qual¬ 
ity that seems to suit when its season ar¬ 
rives. The tree resembles the Simoni plum, 
which is worthless here. Satsuma is a 
fruit which externally and internally and 
in quality while raw much resembles a 
blood beet. Wbe l preserved or semi-pre¬ 
served in sugar it is head and shoulders 
above ail other plums that I have met. 
With us the tree is short-lived and supply 
of fruit uncertain. In a few cases I have 
sold the fruit and got into trouble every 
time. Next year the same buyers demand 
more of that fruit which I cannot give. I 
have grown on fair rather upright trees a 
late whitish Japan plum, covered with pink 
dots. Fruit ripens in September and will 
last for weeks. Quality is quite good. It 
comes to me as . Hytankian which is a 
generic name and means nothing as a name 
of a variety. Perhaps some reader can 
name this variety. Is.it Alabama? 
Except Red June, Abundance and Bur¬ 
bank the trees of al 1 the varieties named 
above are uncertain bearers and liable to 
die young, hence they cannot be recom¬ 
mended for large plantations. Anyone is 
justified in trying Satsuma beeause of its 
superior quality. The above named three 
varieties may be planted if we take the 
chances of lower prices in years of plenty. 
All of the above are liable to plum rot, but 
I think less so that the European varieties. 
Japans that escape the rot will keep much 
longer than the others. Curculio has no 
special liking for Japans. e. mordex. 
Welland Co., Ontario. 
Tumbleweeds.— When this part of South 
Dakota was new tumbleweeds or Russian 
thistles were plentiful, and I have seen 
them pile up on a street corner 15 feet 
high. It seems that as the country becomes 
settled tlie tumbleweeds disappear. Now a 
tumbleweed is a curiosity to us. f w 
Mitchell, S. D. 
A MAPLE SUGAR GROVE IN OHIO. Fig. 136. 
THE MAPLE SYRUP EVAPORATOR IN ACTION. Fig. 137 
NEW-YORKER 
336 
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