«26 
THE RURAL NEW-YORKER 
June 4, 
A LONG ISLAND SPRAYING OUTFIT. 
Spraying for Fruit on Eastern Long Island. 
The people of Eastern Long Island 
are beginning to realize the necessity of 
spraying fruit trees, if they wish to save 
their trees. We have about all the insect 
pests and many of the fungus diseases 
with us and from observation I should 
say that probably one-half of the older 
fruit trees have died or will he dead be¬ 
fore next Winter from the effects of San 
Jose scale, blight, etc. There are few 
commercial orchards, but nearly every¬ 
one has more or less trees. Practically 
every apple tree that has not been 
sprayed, and many of the forest trees, 
have been stripped, during the past two 
years by canker worms, so badly as to 
appear as if swept by fire. With proper 
spraying and care we can produce as fine 
fruit, apples, peaches, pears, plums, ber¬ 
ries, etc., as any part of the country, but 
it requires care and attention to get re¬ 
sults. The farmers are too busy grow¬ 
ing potatoes, cauliflower and other crops 
to pay much attention to their fruit. 
At first I used a barrel sprayer, but 
now have a home-made gastoline outfit 
and as it may interest some of your read¬ 
ers I will describe it. I am a marine en¬ 
gineer as well as fruit grower and rigged 
up the machine myself. If one had to 
hire the mechanical work done it would 
cost considerable and perhaps a barrel 
sprayer would pay best. 
I bought a second-hand Iron Age four 
row potato sprayer and a 2 h. p. marine 
gasoline engine. The engine was mount¬ 
ed over cylinder of pump and by chang¬ 
ing the sprocket wheels, large one from 
axle to pump crank shaft, and using 
chain belt, the engine drives the pump 
nicely. Of course, the pump should be 
geared down from engine to give right 
number of strokes. The agitator is driv¬ 
en from the other end of engine shaft. 
There is some lathe and other machine 
work required in the change. I have 
done considerable commercial spraying 
this Spring and the amount of mixture 
put on varies greatly, owing to condi¬ 
tions. I have emptied the tank, 56 gallons 
in 25 minutes with one lead of hose. 
Used commercial lime-sulphur for early 
spraying and am now using same solu¬ 
tion with arsenate of lead for Codling 
moth, canker worm, scab, etc. I get eight 
cents per gallon, put on trees and furnish 
everything. I have one man with me. 
The cost to the owner of trees is usually 
from 20 to 30 cents for an average apple 
tree, say 30 years old, but the amount 
varies greatly, owing to local conditions. 
NAT. E. BOOTH. 
HAWKS AND STRYCHNINE. 
Ix Connecticut.—A few years ago I had 
a friend come on from the South, and I 
asked her how they were able to raise so 
many chickens that way. “Are you not 
bothered with hawks?" I said. "Yes, but 
we give them nux vomica and keep them 
off." Then she told me to mix one tea¬ 
spoonful in just one feeding for 20 chick¬ 
ens, and give it to them once every week, 
just such a day, in the morning, and see 
that they ate it all up at one meal; give 
them not quite enough rather than too 
much, l’ut the nux vomica in the cracked 
corn, stir it up well, then wet it not too 
much and let it stand over night; that is 
the dose for 20 chickens. I don't think it 
kills the hawks, but guess it makes them 
sick, as they keep off and do not trouble 
j’ou, and I do r.ot lose very many if I 
am particular to feed it once every week. 
I would like others to try this, and report 
through the paper, for I have had a good 
many laugh at me, but I still have faith 
in it, and as I am an old woman I cannot 
shoot hawks. a farmer’s wife. 
Watertown, Conn. 
Kills Florida Hawks. —On page 555, 
“Nux Vomica and Chicken Hawks,” you 
ask for discussion. Take a level teaspoon- 
l'ul of powdered nux vomica and mix in 
thoroughly into a quart of chicken feed. 
We use cold cornbread crumbled, but I 
judge a dry mash would answer. This fed 
to young chickens is good for them, is a 
line tonic, and the hawk will only eat one 
more chick. We feed this about three times 
each week, but do not give it to laying 
hens, or chickens that aie likely to be 
eaten. A neighbor takes strychnine and 
mixes it with the white of egg, and rubs 
this on the back of the little chick’s head, 
and the hawk only eats one chick.' I 
doubted this as a remedy, but after pick¬ 
ing up six dead hawks within one-eighth 
of a mile of the house, and the stopping of 
visits from hawks, I quit doubting. You 
ask for a foundation for the belief or prac¬ 
tice. Try it, as I did, and you will soon 
have foundation for belief. Dead hawks 
give me belief. s. h. gaitskill. 
Marion Co., Florida. 
PRODUCTS, PRICES AND TRADE. 
Handy Labels. —On page 625 Mr. Wood¬ 
ward refers to zinc labels. The writer has 
used them for several years. The zinc 
works best if left out in the weather a 
few weeks. This does away with the 
troublesome oily coating, and gives a slight¬ 
ly whitish surface that takes writing readily. 
For ordinary garden purposes a mark with 
a purple or black lead pencil will remain 
legible for a year. Chloride of platinum 
solution makes a permanent ink for zinc. 
It is best applied with a quill or glass pen. 
Uses for Mint.—I send two samples of 
mint and 1 would like to know what varie¬ 
ties they are, and whether either of them 
is the kind sold in New York markets in 
bunches. If so, what is the size of bunches 
and are they usually handled by commission 
men? I can grow acres of it on my farm as 
it seems to be a natural product of the soil. 
Delaware. w. H. w. 
One of the samples was spearmint (Men¬ 
tha viridis). A limited quantity of this Ss 
handled by commission merchants. It comes 
in bunches of a dozen or 15 stalks, packed 
in baskets. It is used in the mint sauce 
that goes with roast lamb, and in prepara¬ 
tion of drinks. The other plant sent was 
peppermint (Men)ha piperita), and the only’ 
use that we know of is in the preparation 
of the peppermint oil of commerce. We 
would not advise shipments of either of 
these herbs except on the order of some 
reliable commission man. 
Eggs. —Receipts are large, 1,810,000 doz¬ 
en arriving in New York in two days re¬ 
cently. The market is overstocked with 
medium grade eggs, which are not good 
enough to go into storage and must be 
sold at cut prices. Large quantities of west¬ 
ern eggs have sold at 20 cents and some 
from the southern sections at 19 cents. 
The drop in prices naturally makes many 
shippers dissatisfied, and they fall victims 
to the unscrupulous dealers who send out 
quotations several cents above the market. 
At such a time it is wise to stick to the 
man who has been giving you a square 
deal when eggs were high. In all proba¬ 
bility his trade is as good as anyone’s 
in a falling market. Of course all dealers 
who offer better inducements than others are 
not rascals. Some are young men who 
have worked for larger houses and are now 
starting in for themselves. They are very 
anxious to work up trade and willing to 
do it on a small profit basis. 1 found one 
man who was handling eggs for 30 cents 
per crate—one cent per dozen. Those who 
were sending him eggs got more than other 
dealers were returning for eggs of the same 
quality, but they certainly ran more risk, 
as he had but little capital, and a few bad 
debts would swamp him. 
An impression has got out that there is 
practically no limit to the quantity of fancy 
eggs that can be sold in New York at 
from five to 10 cents above top quota¬ 
tions. This is a mistake, because there are 
not enough people who are able or willing 
to pay fancy prices. I can now buy in 
single dozen lots for 30 cents, the highest 
grade of fancy white eggs, received by the 
retailer direct from the farm and sold when 
from two to four days old. Some uptown 
dealers charge 40 to 45 cents for the same 
grade of eggs now, and this is heralded, by 
peddlers of big stories as showing the enor¬ 
mous profits in the hen business. The fact 
is that these fancy prices represent only a 
small minority of the fancy egg market. 
Millions of just as good eggs have to be 
sold lower because there are not enough 
people who will pay fancy prices. 
Clean Milk. —After the New York City 
Board of Health gets through educating 
the farmers in barn sanitation, etc., it 
might be well for it to turn its attention 
to some of the filthy conditions under which 
milk is handled in the city. Hundreds of 
small restaurants in New Y’ork are supplied 
with from 20 to 100 quarts daily by dealers 
who stop in the street in front of the 
store and dip or pour out what is needed. 
Of course where full cans are taken the 
milk is not exposed to the air, but it is 
a common custom to have several cans part¬ 
ly full put in different parts of the res¬ 
taurant. The milkman sticks his head in 
the door and asks “How much to-day?" 
The restaurant man says “Two thirty- 
fives,” or “three thirties." or whatever he 
may think necessary. The milkman gets on 
his wagon, and after numerous dippings and 
pourings, the cans containing the desired 
quantity are brought into the restaurant, 
put in tubs and packed with ice. No mat¬ 
ter how hard the wind blows or whether the 
atmosphere is heavily loaded with street 
dirt v the milk is “aerated” outdoors and has 
opportunity to catch more different kinds 
of germs than could be found in a whole 
farm township. The rims of these cans 
over which the milk is poured are in contact 
with the hands or gloves of the milk dis¬ 
tributor, who one minute is dipping milk 
and the next handling his horses or picking 
up something from the street. After sup¬ 
plying the restaurant man the driver takes 
out the previous days’ empty cans, into 
which he has thrown any stale bread or 
other restaurant leavings at hand, and 
goes on to the next place to “aerate” some 
more milk and collect more garbage in the 
empty cans. This is no exaggerated picture. 
It, and perhaps worse, may be seen any 
week day by one who is in the city between 
six and eight in the morning and keeps 
his _ eyes open. I have seen in the pro¬ 
ducing sections filthy workmen and barns 
from which sanitary milk could not be ex¬ 
pected, but have never seen anything worse 
than the everyday practices of distributers 
in New Y’ork City. These small restaurant 
people pay five cents per quart for milk 
at present, and sell it for the same price 
per glass, making about 100 per cent. 
W. w. II. 
“For the Land’s Sake, use Bowker’s 
Fertilizers; they enrich the earth and 
those who till it.”— Adv. 
You Need Never 
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There is a Roofing for your barn—that will never 
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Sea Green and Purple 
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is nsed wherever absolute durability—long service and satisfaction 
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but because it is absolutely dependable, satisfac¬ 
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When you build or order a now roof of any kind—specify that 
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Write for proof and Prof. Dodd’s great Lightning 
Book, “Laws and Nature of Lightning.’’ 
Dodd & Struthers 
437 6th Ave., Dos Moines, Iowa 
every 
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OF THE FITTEST 
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Our booklet “ Shovel Facts ,” mailed free, 
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OLIVER AMES & SONS 
Corporation 
Ames Building - Boston, Mass. 
T0PCAI(IIYIHG WATER, 
It’s a nced- 
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All you have to do is to 
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THE PRODUCT OF 
EXPERIENCEandHONOR 
CALDWELL SPECIAL-S93.10 
Money cannot buy a better 4 lf> 
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-I’lleven pay thereturncharges 
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Try the Caldwell Special on 
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CALDWELL-HALLOWELL MFG. CO 
511 Commercial St., WATERLOO, IOWA 
CALDWELL 
GALLOWAY 
SAVES YOU 
$50 to $300 
S AVE from $50 to $300 by buying your gasoline engine of 2 to22-horse-power from 
a real engine factory. Save dealer, jobber and catalogue house profit. No such offer 
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history. Here is the secret and reason : I turn them out all alike by the thousands in my 
enorii.ous modern factory, equipped with automatic machinery. I sell them direct to you 
for less money than some factories can make them at actual shop cost. 
All you pay me for is actual raw material, labor and one small profit (and I buy my 
material !n enormous quantities). 
Anybody can afford and might just as well have a high grade engine when he 
can get in on a wholesale deal of this kind. I’m doing something that never was 
done before. Think of it! A price to you that is lower than dealers and 
jobbers can buy similar engines for, in carload lots, for spot cash. 
An engine that is made so good in the factory that I will send 
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gasoline engine on the farm. Write me— 
Wm. Galloway, Pres., Wm. Galloway Co, 
BBS Galloway Station, Waterloo, Iowa 
