lies 
that the Holstein is the cow that has become pre¬ 
eminently the leading dairy animal of this section. 
It is easier to give people what they want than it is 
to make them think that they want what you happen 
to believe that they ought to have. For instance, I 
believe that less milk of better quality would make 
a greater demand and force higher prices. But the 
majority say, “Let us produce all the milk we can, 
and take what we can get for It.” I believe that the 
Jersey cow will return more net profit in total milk 
solids (or food value) for the food consumed, than 
any other breed, but the crowd say, “Let us get a big 
pailful of milk no matter what it costs.” Just so 
long as the State maintains a standard of 11.5 per 
cent, solids, of which three per cent, shall be fat, and 
the milkmen milk their cows until they get fat, and 
then pass them along for beef, the grade Holstein 
will be the favorite cow. 
HERD MANAGEMENT.—Then place a good regis¬ 
tered Holstein bull at the head of your herd, one 
from a good type of cow. Not necessarily a cow that 
has made a big record, for you don't know under 
what conditions that record was made, and there¬ 
fore what it is worth as an indication of dairy abil¬ 
ity. When the heifer calves come, start vealing them 
just as you used to. Don’t scrimp them along be¬ 
cause you are going to raise them. Make them grow 
just as fast as you can. Grade Holstein cows are 
already selling at as high as .$150 each. But don’t 
for a moment think that they are little runts that 
were stunted in their calfhood. They are great big 
cows that swing enormous udders, and look like 
purebreds, and in fact are a great deal better than 
a good many purebreds. When you see bossy swill¬ 
ing down some of that thin milk that might bring 
two cents a quart at the station, don’t yank away 
the pail, but rather let her lick it out clean, and 
console yourself with the thought that she may 
bring $200 when she is a cow, a thing that is not at 
all unlikely. 
HOLSTEIN COLORS.—And don’t kill a good 
heifer just because she is “off color.” There, I have 
said it, “off color.” I can remember how the old- 
time Holstein breeders used to laugh at us Jersey 
fellows about the color fad. They used to tell us 
that any kind of a scrub with a fawn-colored coat 
and a black tongue and switch was all that was 
needed to make a high-priced Jersey, and there was 
truth enough about it to make it sting too. But 
now I am afraid that the Holstein people are run¬ 
ning up against a bigger color bugbear than the 
Jersey breeders ever did. I suppose that the trouble 
started with some fellow who had a mediocre bull 
calf to sell, and the calf happened to be nearly 
white. There was nothing of especial merit that he 
could say in advertising the calf and, in racking his 
brain for something to s^y, lie remembered that the 
calf was almost all white. So he advertised him as 
“a beautiful bull calf nearly white in color.” The 
novice in reading this advertisement of course got 
the idea that “nearly white” must mean something 
especially valuable, and so he bought the calf and 
bragged about his color ever after. It tickled the 
other breeders so, and then there was the fact that 
the calf of little value was actually sold on this 
flimsy recommendation, that they all began to steal 
the trick, and advertise bull calves “nearly white.” 
So while every real breeder fully understands that 
it don't amount to a whoop in the rain-water barrel, 
they keep right on “hollering” about stock being 
“nearly white” when there is nothing better to say 
about them, and the suckers keep biting. I attended 
a sale only yesterday where there was a heifer calf 
that had a black fore leg away down over her ankle 
joint. I hung around that calf a little while and 
heard fellows who didn’t know a thing about it, tell 
how that heifer was ineligible to registration, be¬ 
cause of the black leg. Some of them thought they 
might give as as high as $15 for her and take the 
chances. But when she came into the sale ring she 
was promptly snapped up by a prominent breeder at 
$75. If you develop your heifers into big, handsome 
cows that swing large well-balanced udders with 
good-sized well-placed teats, the buyer will not 
bother you about the color very much. If lie tries 
the trick, just laugh at him and turn your back. He 
will follow you up and buy the cow. 
Madison Co., N. Y. j. grant morse. 
A Holstein Mii.k Herd. —Seeing W. B.’s statement 
of his milk account, page 11G5, prompts me to give my 
experience. M.v herd consisted of 15 head, one a cow 
that had been in milk for 11 months and five heifers, 
nine cows from five to 11 years old. April, $326.70; 
May, $354.20; June, $317.24; July, $291.50; August, 
$305.80; Sept., $298.50. These were grade Holsteins, 
daughters of a son of Molley Pledge and Prince Al- 
bin Ilartog Clothilde No. 50553. These cows were fed 
a mixture of 200 pounds corn and cob; 100 of corn dis¬ 
tiller’s grains, 100 bran, 50 cotton-seed meal; about 112 
pounds to the old cows and six to the heifers; 30 lbs. 
silage and plenty of Alfalfa hay. V. B. 
Maryland. 
THE RURAL NEW-YORKER 
HEART OF THE APPLE COUNTRY. 
The Fruit of Wayne County, N. Y. 
I’abt II. 
Farther along the road au attractive green bunga¬ 
low caught our attention. It was a small farm, 
every inch of which spoke of intensive cultivation. 
The owner told us he was able to do most of the 
work himself, and was working up a retail trade in 
berries, small fruits and apples. He was picking his 
own apples, putting them in the cellar and through¬ 
out the Winter would sort out and box the finest 
of the fruit. lie advertised his products and deliv¬ 
ered by express. 
On the next farm the apples were being barreled 
in the orchard and this we learned is done quite 
Hauling to tiie Packing Sued. Fig. 454. 
generally as long as the good weather holds. As 
the fruit is picked it is emptied on an inclined table, 
sorted by hand and run off the table into barrels. 
A gang of seven men, one to pick culls, one facers, 
one to barrel seconds and one firsts, one to face and 
two to head the barrels can run about 100 barrels 
per day. The fruit is put up in two grades, the best 
2y 2 inches and over in diameter, free from fungus 
and worms, the next grade 2%-2y, inch, and all 
smaller than 2% “thrown out for the dry-house and 
cider mill.” 
Besides the large number of middle-sized farms 
and the small ones with the intensive cultivation 
methods, there are those having a hundred acres or 
more in fruit, where the business must necessarily 
be carried on in a different manner. Such was 
the farm of our host and it will serve as an illus¬ 
tration of this type. The apples picked in three- 
peck baskets are hauled in low orchard wagons to 
the packing house. The baskets are emptied onto 
a mechanical grader and carried along on conveyor 
belts. Girls stationed by these belts pick out de¬ 
fective fruit. Two grades of apples are barreled, 
the third grade going to dry-house, the barrels are 
headed, marked, rolled out the opposite side of the 
building, loaded into wagons and hauled to chemi¬ 
cal storage. It is the aim of the fruit-grower to 
store all fruit the day it is picked, as exposure to 
the elements causes it to deteriorate rapidly and 
affects its keeping qualities. 
The capacity of this packing house is about 300 
barrels per day. The grader and conveyor belts are 
run by an electric motor and the building is lighted 
by electricity. In many packing houses a gasoline 
engine is used instead. As the baek-to-tlie-lander, 
who runs a city factory 365 days in the year, sat 
on a crate and watched the machinery, an idea 
Sobtebs in Packing House. Fig. 455. 
slowly evolved itself. Suppose a grower could not 
get a grader to satisfy him, suppose it bruised his 
fruit. Why not use simply a conveyor belt run in 
the same way, a belt say 14 inches wide, as long as 
necessary, running 40 feet per minute, workers sta¬ 
tioned at the sides of this belt to pick out culls and 
facers and seconds? It was an idea which lie would 
like to see tried, and which anyone could try with¬ 
out technical knowledge of machinery. 
Another device, now being used in peach and 
apple packing, appealed to him. Each packer placed 
on the top of his barrel a slip which read: “Packer 
No. -. If there is any deception in this pack 
kindly return coupon to --.” 
FLORENCE M. CORNWALL. 
November 8, 
STORING CELERY FOR WINTER USE. 
Could you give a good method of keeping celery? I 
mean to put it up in Fall to keep and blanch for mar¬ 
ket. E. B. 
Jeannette, Pa. 
There are several methods employed by market 
gardeners for the preservation of celery for Winter 
use, but trenching is perhaps more extensively used 
than any other plan. When this method is used the 
soil drainage must be good, and if it is not naturally 
so, artificial means must be employed to drain the 
water off, as water accumulation in the trenches will 
soon rot and destroy the celery stored therein. The 
trenches should be dug as deep as the celery is high, 
so that when it is set in the trenches the tops of the 
celery will be even with the general surface of the 
ground. No soil need be placed around the roots or 
stalk, but when lifting the plants some care should 
be taken so as much soil will adhere to the roots as 
possible, which will usually be in sufficient quantity 
to hold the celery in a perpendicular position. The 
trench should be dug as narrow as possible, not over 
12 inches wide; a ditching spade will be found ad 
mirably adapted to this purpose. In the latitude of 
New York and Philadelphia, storage for early Winter 
use commences about October 20, and is continued 
at intervals of 10 days or two weeks until the fif¬ 
teenth to twentieth of November. The celery is stood 
in the trench in as nearly perpendicular position as 
possible, filling it up entirely. As said before, no 
earth is to be placed around the roots or stalks, as 
there will be sufficient moisture at the bottom of the 
trench to keep the celery from wilting and to induce 
it to form new white roots, which must take place 
before the celery will blanch. That first stored is 
ready for use about the first week in December. The 
second storing will be ready about first week in Jan¬ 
uary or perhaps earlier. The third and last will be 
ready later, and may be used through the Winter 
months, and as late as middle of March to first of 
April. 
The first lot stored will not need any covering, but 
that for use during the Winter must be protected 
from frost. Thus protection must be of some light, 
dry material, such as fine straw or hay, and should 
be a foot or more in depth at the finish, but must be 
applied gradually, for if all is put on at one time or 
while more or less warm days prevail the gases 
thrown off by the celery will cause heating to some 
extent, and consequently decay and loss will occur. 
The complete covering up can usually be deferred 
until the middle of December or January first. 
When covered in this manner there will be but 
little difficulty experienced in getting the celery out. 
even in severe weather. In the latitude of Pitts- 
bugh, Pa., the storing will probably have to be com 
pleted a week or so earlier than the dates given 
above, as freezing weather is likely to take place 
there that much earlier than near the coast. Always 
avoid placing celery in storage when in a wet or 
frozen condition. . k. 
THAT 30-CENT DOLLAR. 
On page 1103 I saw an item concerning tomatoes 
selling for 10 cents per box. We have been paying, 
around Utica, a city of 70,000 or more, from 
$1.35 to $2 per bushel for tomatoes. Until 
recently they have been shipped in and have gone 
down to GO or 70 cents per bushel. I saw another 
item in an earlier issue concerning peaches at 45 
to 50 cents per bushel or basket in New Jersey. 
We were paying at the time $1.15 per basket. 1 
think some of the New Jersey people would better 
get in touch with the Utica market. Perhaps the 
65 or 70 cents was taken up by the express and 
middlemen on the peaches; if it was they certainly 
made some profit. 
I have sold all my potatoes for 90 cents. Per¬ 
haps some New Jersey potatoes would better be 
sent in here unless they are getting more than that 
for “spuds” there. One Lig question to-day is the 
35-cent dollar, but it cannot be remedied until the 
farmers cooperate, and they are not doing that here. 
One man will try to undersell the other, and I know 
of no other reason than that they need the money 
badly and want it quickly. a. j. lam. 
Oneida, Co., N. Y. 
R. N.-Y.—The reports of peaches and tomatoes 
were, we believe, true, and many rotted on the 
ground for lack of a market. There is little satis¬ 
faction in shipping small orders for these perishable 
things. To arrive in even fair condition they must 
be picked when hard and green and are thus seldom 
fit to eat. For general distribution such goods must 
be sent in cold cars to some central point, and of 
course the small grower cannot fill a car or pay for 
the service. This is a work for cooperative societies. 
At present the profits in such shipments go to a few 
handlers who buy and sell. The producers must find 
some way of working together. 
