574 
THE RURAL NEW-YORKER 
June 5, 
Here's the ICELESS REFRIGERATOR 
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ask is your permission to let the Allwin Iceless Refrigerator prove 
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KEEPING FOOD WITHOUT ICE 
Is an easy problem. The Temperature of the Earth—Evaporation of Moisture—Circula¬ 
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_ .1 special offer. Do it now. 
and. 
Freight Prepaid 
GALE MFG. CO., 118Adams St., Galesburg, Ill. 
r r 30 
r Daya I 
Free I 
Trial I 
The Clean Sanitary Germ-proof Paint 
ASPARAGUS IN AN OLD ORCHARD. 
J. H., Scotland, Aid -.—I have an old 
orchard that was planted in peach and 
apple trees in alternate rows. The peaches 
have all died, and I wish to plant the land 
in asparagus. The soil is stiff, and holds 
moisture very well, hut the land is good. I 
know nothing about asparagus culture; 
how to plant and grow it; so will you in¬ 
form me? Will it be better to grow it from 
seed or by the one or two-year roots? The 
piece of land is about five acres. Give me 
your idea as to the best variety to raise 
and tlie amount generally harvested from 
an acre. There is plenty of> wild asparagus 
all around the farm. 
Ans. —The inquirer says he wishes 
to plant an old orchard, where the 
peaches have died out, and the land is 
stiff. I take it that the apple trees still 
remain, and the soil is clay. If my 
deductions are correct, my advice is, 
don’t set this land with asparagus for 
the following reasons: The asparagus 
market to-day demands a shapely stalk 
of good color and of good size, and for 
a grower to make a good profit on the 
production of this vegetable, he must 
grow a full crop. I have yet to see a 
good crop of prime straight "grass” 
grown on a stiff clay soil. Another 
detriment to the planting of this piece 
in asparagus is the apple trees. If the 
trees are half grown or more, the prob¬ 
abilities are that the roots of the trees 
are drawing so thoroughly on the mois¬ 
ture and food supply available in the 
soil, that the asparagus would suffer in 
consequence. 
The asparagus is a plant that revels 
in a deep, rich, loose loam, at least 
one-half sand. Ln this kind of a soil, 
the plants can be set deeper, the roots 
will stay below the surface longer. 
Such a soil will warm up sooner, hence 
the crop begins to grow earlier and is 
more profitable, because a certain per¬ 
centage of it comes when prices are 
higher. In an old orchard on a stiff 
clay soil, it would of necessity have tq 
he set shallow. The shade of the trees 
and the character of the soil are both 
hindrances to early cutting. Another, 
thing, where one is forced to plant the 
roots in a shallow trench, the bed is 
naturally short-lived. I have in mind 
at the present time, a field of aspara¬ 
gus that was set eight or nine years 
ago, and planted as deep as a two- 
horse plow would turn out the soil, 
going twice in each furrow. To-day, 
that bed has the crowns of the plants 
above the natural level of the soil. 
The soil, in which this bed was planted, 
is only a moderate clay loam with a 
stiff clay sub-soil. Had it been planted 
on a higher soil with a more porous 
sub-soil the present condition would 
not have existed. 
In starting in the culture of aspara¬ 
gus, the grower can either sow seed 
and grow his own plants, or buy the 
plants of some one whom he is confi¬ 
dent will furnish him with the variety 
that he pays for. '1 his holds true on 
cither the seed or the plants. It is a 
deplorable fact that far too much of 
both plants and seed are sent out bv 
unscrupulous dealers that are not all 
true to name. 
In this section there are only two 
varieties of asparagus grown, the 
Palmetto and the Argenteuil. The 
first named has been the leading va¬ 
riety in this section for 15 or more 
years, and is still largely grown. The 
Argenteuil is of more recent introduc¬ 
tion and is receiving a considerable 
favor among progressive growers. 
New beds are being largely set with 
this variety. It is claimed to grow 
a more uniformly larger stalk, and 
to be more resistant to the rust. In 
growing or purchasing plants to set a 
new bed, always use a strong one-year- 
old crown. Such plants will make a 
stronger and more permanent bed than 
two-year-old plants. In setting an as¬ 
paragus bed, the plantation should be 
laid off in rows, 5]/ 2 feet apart; fur¬ 
rows made at least six or seven inches 
deep and plants set 18 to 20 inches dis¬ 
tant in the row, and very lightly cov¬ 
ered till growth appears, after which 
they can be gradually filled. Thorough 
cultivation and high feeding, with strict 
attention to keeping the plants free 
from, the Asparagus beetle are the 
prime factors to be considered. The 
asparagus plant is one that will stand 
10 or 12 tons of manure per acre, to¬ 
gether with a ton of fertilizer on the 
same area, and pay a profit, while 
scanty feeding will only bring dis¬ 
couragement. With this kind of treat¬ 
ment and no vacant places allowed to 
exist, thorough and clean cultivation 
given at all times, a bed in its prime 
should cut 2,000 bunches for the sea¬ 
son’s yield. I have several times seen 
this amount exceeded, c. c. hulsart. 
Monmouth Co.. N. J. 
ROTATION ON OUR FARM. 
“Why rotate your crops?” some one 
asks: In reply we say we find it prac¬ 
tical. economical, effective, as results 
prove. Beginning with the clover sod 
we have that well coated with manure 
now ready to plow for corn. The plow 
is set to plow not less than six inches 
in depth, being careful not to turn the 
sod too flat, as that will hinder capil¬ 
lary attraction. Plowing is done as 
early as possible, thereby giving the 
frost a chance to do what we cannot, 
viz., killing the countless number of 
insect eggs which have been stored 
there for hatching, and pulverizing the 
upturned soil. At the proper season we 
prepare our ground and plant that field 
to corn. As soon as corn is planted 
and we can get to it we harrow our 
corn to kill any weeds that may be 
started, and break the crust, if any be 
formed, that we may the more effec¬ 
tively conserve the moisture needed to 
grow that corn rapidly. Precaution is 
taken to keep down the weeds, if pos¬ 
sible, as we are expecting to put in 
another crop there without plowing if 
the season has not been too dry, and we 
feel justified in so doing, i. e., pro¬ 
vided we feel there is enough mois¬ 
ture in the ground to sprout the wheat 
and send it on its journey upwards. 
Our corn is cut into shocks, and in 
case we desire to sow wheat the 
ground is thoroughly cut up with a 
disk harrow, and wheat drilled in with 
a disk drill. But in case we do not 
sow wheat as early in the Spring as 
weather will permit and soil is ready 
to work we go on to our corn stubble 
with disk harrow and cut up our 
ground, being careful not to cut it too 
deep, for I think for oats the ground 
can be cut deeper than is necessary, 
but stirring the ground nicely so as 
to kill any weeds that may be started 
and make the ground as mellow as pos¬ 
sible, for we are going to sow another 
crop there without plowing, and we 
want the soil in an excellent tilth, as 
clover wants a fine soil to germinate 
and grow. In case we sow wheat in¬ 
stead of oats we use a cyclone seeder, 
putting the seed on broadcast, and then 
rolling or running over the ground 
with spike - tooth harrow with teeth 
slanting backwards. But should the 
field be put to oats we use the grass 
seeder attachment, turning the spouts 
backwards, so that seed will fall back 
of the drill holes. The soil will be 
loose enough that little if any of the 
seed will he left on top of the ground. 
Should we desire the crop for hay 
nothing is done with our clover the 
Spring following until we are ready 
to cut it. But we aim to have enough 
to have pasture for hogs, which we 
expect to feed our corn to. If the 
clover is not pastured too closely 
we invariably get a crop of seed, and 
can if we choose cut for hay and get 
a reasonable yield per acre. If cut for 
hay without pasturing we frequently 
get a crop of seed: however, much de¬ 
pends on the weather for the latter in 
this case. By this method we are able 
to get as high as 90 bushels of corn, 
80 bushels of oats. 30 bushels of wheat, 
and three tons of clover hay per acre. 
Besides, we frequently get a fair crop 
of clover seed and realize from 75 
cents to one dollar per bushel for our 
corn. Furthermore, as we feed all of 
our roughage the manure is returned 
to the clover sod, which, in connection 
with the droppings of the hogs which 
stay in the field, make a fertilizer that 
no commercial mixture can equal. All 
grain is scattered there to be eaten by 
the hogs, and water is either hauled or 
forced there through pipes'. By this 
method we are constantly building up 
our soil and get results that to us are 
gratifying, with a comparatively small 
amount of hard labor. 
Ohio. C. O. BOSWORTH. 
The Swiss Navy. 
G. G., Wappinger’s Falls, N. Y.—Can 
you tell me whether Switzerland has a 
navy? If so, how large and what class? 
G. G. 
Ans.— Rear-Admiral Rodgers of the 
Navy Department tells us that so far \\ 
as is known here Switzerland has no 
navy, as we understand the word. 
There may be upon its lakes a few ves- ; 
sels for revenue service. 
“For the Land’s Sake”—use Bowker’s 
Fertilizers; they enrich the earth ana 
those who till it. Agents wanted. Illus¬ 
trated catalogue free. Address Bowker 
Fertilizer Co.. New York, Buffalo or 
Cincinnati .—A dv. 
For Dairies and Creameries 
Gives to rooms that were dark and dingy the 
bright and clean look of being lined with 
porcelain. Gloss-O-Lite is pure white—no 
other coating so white, and it stays white as 
long as any coating possibly can. 
On Wood, Brick, Metal or 
Concrete Walls 
Gloss-O-Lite makes a smooth, hard surface, 
gives least lodgment to germs and dirt, and 
is therefore 
Sanitary —clean, and easily kept so. Its 
smooth porcelain-like- surface has a high finish 
which enables you to keep your walls as free 
from germs as a tiled refrigerator. 
U. S. Gutta Percha Paint Co 
Economical. —With Gloss-O-Lite only 
two coats are necessary to cover any surface, 
unless conditions are most exceptional. 
Gloss-O-Lite is used by many of the largest 
model creameries and dairies—and wherever 
Gloss-O-Lite has once been tried it has since 
been in constant use. A large user of Gloss- 
O-Lite wntes: 
”... WHITE is a trade-mark with us. 
We have used a great number of different kinds of 
enamel at vanous prices. Gloss-O-Lite has given 
better satisfaction because it holds its color and is 
extremely WHITE. In fact better than any 
enamel we have so far used. It is especially good 
in locations where light is required ." 
The use of Gloss-O-Lite will not only 
make possible perfect cleanliness in your 
buildings, but it will give them an appear¬ 
ance that will strongly impress all visitors 
with your careful attention to sanitary 
conditions. 
Write to-day for booklet giving full infor¬ 
mation and prices, 
Gloss-O-Lite is not sold by dealers. 
17 Dudley St., Providence, R. 1. 
DOOF/N& 
& 
J#! 
Lumber is 
getting scarce and shingles are 
not only higher in price, but they 
F are poor in quality. 
When you put a roof on your building, it isn’t 
'temporary relief and a medium amount of satisfaction 
r that you want, but permanent relief and complete 
Fsatisf action. 
Amatite is a real mineral surfaced roofing. Get it and 
fyou will experience at once what 
^roof satisfaction is and what roofing" 
f difficulties can be prevented. 
You will find that it needs no painting A 
lor attention of any kind after 
it is laid. 
it doesn’t pay to patch 
old roofs when you can get 
a new Amatite roof at scarcely 
tany greater cost. 
Amatite is easy to lay and 
can be nailed on over the old roof without trouble j 
Get a sample of Amatite and do a little investigating. It 
won’t do any harm, and when your roof needs attention 
or you erect a new building you will be glad to use it. 
BARRETT MANUFACTURING COMPANY 
New York 
Cincinnati 
Pittsburg 
Chicago 
Minneapolis 
New Orleans 
Philadelphia 
Cleveland 
Kansas City 
Boston 
St. Louis 
Address 
nearest 
office. 
