1014. 
THE RURAL NEW-YORKER 
38a 
Treating Decay in Squash. 
My Hubbard and Boston marrow 
squashes are packed in straw upstairs in 
the barn, and are keeping nicely, but when 
[ put them away several were starting to 
rot. some having rotten spots in them as 
large as a silver dollar. This condition 
may have been due to bruising. Anyway 
the thought occurred to experiment and 
try to check that rotting. So I cut out 
with my pocket knife all the rotten flesh, 
making as smooth a cut as possible, and 
rubbed in well a dry powder composed 
of equal parts of air-slaked lime and sul¬ 
phur. Then I packed these squashes 
away with the rest, and after two weeks 
there is no sign of a continuance of the 
rotting process in the treated spots, while 
other squashes, purposely left untreated, 
have continued to rot. While I may be 
a little premature with my report, I make 
it at this time to give others a chance to 
use the process while the “going is good.” 
Washington. J. G. P. 
Cider Vinegar. 
One year ago last Fall, I manufac¬ 
tured from hand-picked apples about 40 
casks of cider, and put it in storage in 
the basement of a building in a village, 
so that it could be near the shipping fa¬ 
cilities, thinking perhaps while it was 
stored, it would make good vinegar. It 
has been there a year and three or four 
months, still it is not good vinegar. I 
cannot conceive why it has not turned 
to vinegar long before this time. I wish 
you would tell me what I shall do to 
make it into vinegar quickly? j. s. 
Detroit, Mich. 
Cider kept in a cool cellar is likely to 
be very slow in making vinegar. A little 
heat. 70 degrees or upwards and aeration 
are needed to hurry it along. If you can 
get some of the ferment found in natural 
vinegar, commonly called “mother of 
vinegar” a little added to each barrel 
will hasten the process still more. In 
commercial operations the cider is some¬ 
times allowed to run slowly from one ves¬ 
sel to another through a series of wood 
troughs, thus giving it extensive exposure 
to the air. Under the circumstances you 
name it will undoubtedly be inconvenient 
to handle the cider as suggested, and the 
simph st plan may be to test a gallon or 
two by putting it in a stone jar, set in a 
moderately warm place, and stirring fre¬ 
quently with a stick. This will give some 
idea of the amount of heat needed to 
complete the work. 
Right of Tenant to Yearly Crop. 
A rents a cottage and two acres of 
land from B, on a lease of three years, 
and pays six months’ rent in advance; 
the lease runs out and B. agrees with A 
to pay six months’ rent in advance just 
the same as A has been paying all the 
way along. If B sells this farm will they 
have to give A six months’ notice to 
leave? A has strawberries and all kinds 
of fruit planted on this two acres of 
land and A is a nurseryman buying and 
selling these goods. Can the purchaser 
of this farm take possession of these 
goods without paying for them? p. 
New York. 
Your tenancy seems to be one from 
year to year, with payment of rental in 
half yearly instalments, and no notice to 
quit need be given you at the expiration 
of the year by your landlord. 
“When a tenant for a year or for one 
or more years holds over after the expira¬ 
tion of his term, without any express 
agreement, but with the assent of his 
landlord, the law implies that he holds 
the premises upon the former terms for 
another year: hence he may be turned out 
of possession summarily without any 
previous notice at the end of any year 
he so holds over, because his term, which 
the law Axes for him, then expires and he 
knows without notice that he cannot con¬ 
tinue in possession longer unless he has 
permission from his landlord. No notice 
to quit is necessary in such a case. The 
rights and duties between landlord and 
tenant are correlative and reciprocal, 
and the rule which dispenses with 
the landlord’s notice to quit where 
with the landlord’s notice to quit where 
the tenancy expires at a fixed period be¬ 
cause either so limited by the agreement 
of the parties in the lease or by law, also 
makes unnecessary any notice by the 
tenant of his intention to terminate the 
relation.” 
As to your right to remove your nurs¬ 
ery stock, which in this case are termed 
“emblements,” you know when your lease 
is to expire (that is, at the end of the 
year) and you must remove all of your 
trees, bushes, etc., before you quit pos¬ 
session on the termination of your lease 
or the title will vest in the owner of 
the property. The right to take away 
what is termed “emblements” (that is, 
growing yearly crops) is only given to a 
tenant of an estate of uncertain dura¬ 
tion. It would be well for you to come to 
some agreement with your present land¬ 
lord, that in case he disposes of the 
property you may have time to get away 
your plants. 
Prolific Grain. 
The Colorado Experiment Station does 
some mighty figuring on grain production 
—as follows: 
Suppose all the wheat in the world 
were to be suddenly destroyed with the 
exception of one grain. If all the wheat 
produced each year were planted, how 
long would it take starting with this one 
grain to again equal the present world’s 
production. The world’s production of 
wheat is at present about 4,000,000,000 
bushels a year. The following table 
shows that with only an average grain 
to start from it would take only fifteen 
years to again supply the world with 
wheat. 
1 yr 
2 yr 
3 yr 
4 yr 
5 yr 
6 yr 
7 yr. 
8 yr. 
0 yr 
10 yr. 
11 yr. 
12 yr. 
13 yr. 
-u v,- 
.0.0012 oz. 
.0.0132 oz. 
.0.1452 oz. 
.1.5072 oz. 
.1 lb., 1.6 oz. 
.12 lb., 1.3 oz. 
.132 lb., 13.8 oz. 
.24 bu., 53 lb. 
.273 bu., 43 lb. 
.3,014 bu. 
. 33,154 bu. 
.364,694 bu. 
.4,011.034 bu. 
.44,127,974 bu. 
.485,407,714 bu. 
.5,339,484,854 bu. 
The initial weight of 0.0012 ounces for 
a single grain is the average of 10,000 
grains; 1,000 grains were selected at 
random from each of 10 common va¬ 
rieties of wheat. 
There was recently haled into an 
Alabama court a little Irishman to whom 
the thing was a new experience. He 
was, however, unabashed, and wore an 
air of a man determined not to “get the 
worst of it.” “Prisoner at the bar.” 
called out the clerk, “do you wish to 
challenge any of the jury?” Whereupon 
the Celt looked the men in the box over 
very carefully and with a skilled eye. 
“Well, I tell you,” he finally replied, 
“Oi’m not exactly in trainin', but Oi 
think Oi could pull off a round or two 
with that fat old boy in th’ corner.”— 
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