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THE RURAL N IS W -YORKER 
181 
Ruralisms 
Planting Hazel and Walnuts. 
W ILL you tell how and when to plant 
hazel nuts and English walnuts to 
obtain best results? I do not mean 
the trees, but to grow trees from the nuts. 
Lockport, N. Y. E. F. z. 
Hazelnuts. —These may be propa¬ 
gated by means of seeds (nuts), suckers, 
or cuttings. If seeds are used they should 
be sown in the nursery as soon as gath¬ 
ered, or stored in sand until the follow¬ 
ing Spring. Upon coming up, young 
seedlings should be encouraged by free 
growth for a year or more, and in suitable 
time in Winter the young shoots should 
be bent over to the ground, pegged firmly, 
and covered to the depth of three inches 
with earth. They will he well rooted by 
the following Autumn, and may then be 
removed and planted out permanently. 
English Walnuts. —Early in Winter 
the nuts should be layered in sand in or¬ 
der to sprout them and segregate the best 
ones from those that germinate feebly or 
not at all. This is most conveniently 
done by constructing a frame about IS 
inches deep, either above or below 
ground, in the bottom of which should be 
placed three or four inches of sand, and 
then a layer of nuts which may be either 
one or several nuts in depth according to 
the available space. The nuts are then 
covered with three or four inches of sand, 
which should be washed down thoroughly 
by means of a stream of water. Instead 
of placing the nuts directly in the bed, 
it is more convenient, in getting them 
out, to put them in shallow wooden boxes, 
bedding these in the sand as above de¬ 
scribed. The beds should be so arranged 
that water will drain away from it, and 
not accumulate sufficiently to rot the 
nuts. As soon as the nuts have begun to 
sprout in the sand-bed they must be got 
out into the nursery as soon as possible. 
The ground should be prepared in the 
Fall by thorough and deep plowing and 
cultivation. In planting, the nursery 
rows, about three feet nine inches apart, 
should be plowed out with a single plow, 
and the best sprouted nuts may then be 
planted at a distance of nine to 12 inches 
apart in the rows. Particular care is de¬ 
sirable at this point, placing the nuts 
carefully in place by hand with the 
sprout pointing down, rather than drop¬ 
ping them in regardless of position. After 
planting the nuts should be covered to an 
average depth of about three inches. Spe¬ 
cial care should be taken not to plant too 
deep. If the nuts have been well sprout¬ 
ed, seedling trees will soon begin to ap¬ 
pear above ground. As they grow they 
should be given good care, such as would 
be given a crop of corn or potatoes, by 
frequent cultivation and hoeing. 
F. w. RANE. 
Unfermented Grape Juice. 
S EVERAL months ago I wrote you in 
regard to the making of grape juice 
on a commercial basis. You re¬ 
ferred me to a bulletin of the California 
Experiment Station. This treats of mak¬ 
ing the light clear juice which is not 
salable here. I make about 50 barrels of 
wine (claret) each year, but as the pro¬ 
hibition sentiment is so strong I want 
to be prepared for emergencies. I cannot 
market the cull bunches, hence a by¬ 
product. L. E. M. 
It is a rather poor plan to attempt to 
make a salable unfermented grape juice 
from cull grapes. They will make wine 
that is salable, but it is an uncertain 
undertaking for juice, as so many good 
products are on the market, and others 
are rapidly following. The great ma¬ 
jority of manufacturers insist in buying 
only the very best. In fact the grapes 
demanded by some are better than 
the basket pack. Often entire loads are 
refused at the car or factory. Inferior, 
irnripe fruit means that the deficiencies 
must be met by doctoring the product, 
and as this must be stated on the label 
it does not add to its selling points. 
When the grapes are delivered to the 
factory, in crates, they are immediately 
stemmed and crushed, provided of course, 
that no interruption has been caused by 
the breaking of machinery. A conveyor 
carries them on an endless belt to the 
stemmer, located on the top floor of the 
building. From the stemmer they are 
put through the crusher, which in turn 
delivers them to the cooking kettle, 
usually located just beneath the floor on 
which the stemmer and crusher are lo¬ 
cated. Here they are heated under pres¬ 
sure, this varying in temperature from 
1G0 to 1G5 degrees Fahrenheit. This 
heating tends to break down the juice 
colls and thus releases the coloring mat¬ 
ter. An outlet from the bottom of the 
heating retort allows the must to be run 
on the hydraulic presses located on this 
floor. The amount is regulated by a 
valve. All the cheeses are made up di¬ 
rectly under the kettle and from this 
point they are distributed to the presses, 
located in different parts of the room. 
Here pressure ranging from GO to SO 
pounds per square inch is applied. The 
expressed juice is the run into five-gal¬ 
lon glass carboys that have been previ¬ 
ously sterilized by live steam and under 
pressure. After filling, the carboys are 
again sterilized at temperatures ranging 
from 1G5 to 170 degrees. The carboys are 
then sealed and stored in a cool cellar. 
Some manufacturers pasteurize by con¬ 
ducting the juice through a pipe jacketed 
by another through which live steam 
yasses. Another pasteurization, how¬ 
ever, is needed after the carboys are 
filled. From the carboys the juice is bot¬ 
tled as fast as the trade demands it and 
labor for the work is available. 
F. E. c. 
Mice and Fruit Trees. —A recent 
meeting of the Bedford Farmers’ Club 
took up the subject of rats and mice and 
the damage done by these vermin. Among 
other statements were the following: 
Nature abhors a vacuum, and every 
self-respecting rat is determined that 
there shall be no place free from his kind. 
It is practically impossible to eradicate 
them in the cities, but it is thought that 
it could be done in the country by united 
action. The mouse is not much less of a 
nuisance, if they get into a building, and 
red squirrels do much damage to build¬ 
ings and contents. 
Cattle do not like hay or grain that 
rats and mice have harbored in. Some 
person has let opossums at large into this 
country. They breed like rats and de¬ 
stroy poultry faster than rats can, and 
they also make their homes in stone walls. 
Field mice do a great deal of damage 
much of which they do not get credit for. 
The moles are accused of the work they 
do, but moles are few and field mice are 
many. 
The rabbit gets the credit of girdling 
young fruit trees and 99 times out of 100 
mice do it, particularly if there is a mulch 
about the tree where the mice may har¬ 
bor. Owls are habitual hunters of field 
mice and yet there are fools who kill 
them. 
There is no question about the damage 
done by mice. They have ruined many 
fruit trees for us. We have not found a 
case where mice pass over an open space 
to gnaw a tree. They work under a 
mulch or under the snow. Where ma¬ 
nure or trash is left around the tree the 
mice nest under it and get their dinner 
from the bark. There have been cases 
where tobacco stems have been used 
around trees on the theory that the mice 
will not work or nest in tobacco. They 
have been known to do so. The best pro¬ 
tection we know of is to keep all trash 
away from the tree, and in the Fall 'Tirow 
a mound of soil around the trunk. 
m. 
“Sprayed 16,000 Trees—No Repairs” 
’’W 
., i U\',i 
iXK'y' jV/p u i 
.iV 11 "•V 11 A 
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NAME. 
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