212 
The RURAL NEW-YORKER 
FITDlif/irT 1 —HEATS the house thoroughly 
llIKliilvL —Keeps the cellar COOL 
And then here is the famous 
This is the type of furnace 
that kept people WARM and 
comfortable last winter in the coldest 
weather of years, while their neighbors 
with stoves or ordinary furnaces were freezing. 
You do not experiment when 
you buy a Stewart One-Pipe Furnace 
—they are built to flood the house with 
Heat, and They Do. They are built to keep 
your cellar Cool and They Do. They are 
built to Save fuel and They Do. They are 
built to save work and They Do. And they 
are easy to install and are Easier to operate 
than the ordinary stove—in fact— 
When you install a STEWART 
One-Pipe furnace your heating 
troubles are Over. 
Suitable for either old or new houses and 
is just the heater for the farm home because it 
Uses WOOD, hard or soft Coal, 
with equal satisfaction. 
Operates through just one pipe 
and a big two-part register that delivers 
a steady flow of heat to all parts of the house and 
insures a positive circulation of air at all times. 
MANY 
Ollier Models 
There's a 
STEWART 
lor every 
requirement 
FULLER & WARREN CO., T RQY.n.y. 
Since 1832 Makers of STEWART Stoves, Ranges and Furnaces 
Agents in practically every town and city in New York and New England 
Illustration shows part of the furnace 
cut away so you can SEE the fire pot 
and hot and cold air spaces—SEE 
how the heat, circulates. 
SAVING RANGE 
—the range that really 
SAVES fuel, and cooks and bakes 
perfectly—the range that is built 
to meet the exacting require¬ 
ments of the farm home where 
cooking, baking and healing are 
absolutely essential—where the 
very highest grade range is a necessity. 
Every modern improvement is in¬ 
corporated in the Stewart range—it is 
the result of 87 years of stove-building 
experience. 
You will be delighted with its at¬ 
tractive appearance, its plain finish so 
easy to keep clean and shining, its roomy 
fire-box, big oven, large reservoir, and its 
life-time quality. Send For Catalog. 
There is a STEW ART Dealer near you who 
ivill be glad to show you the Furnace or the 
Range and let you SEE just hoiv good 
they really are. Look him up or write 
SAVES You y 3 to 1/2 on FUEL 
and insures warm rooms, healthy heat, 
LESS work, and a COOL 
Cellar for Foodstuffs 
Don’t wait until later—NOW 
is the time for you to put in this 
furnace that will keep every room in your 
house warm and comfortable even at 26 ° 
below zero, as it is doing for Mr. Cory 
whose letter relates that experience. 
The Stewart One-Pipe Furnace is 
also the ideal heating system for church, 
school, hall or store. Send for full particulars or 
See your dealer NOW— 
this is the time to buy and install 
a Stewart One-Pipe Furnace. 
26° Below Zero, Yet 
House Is Warm 
“I am more than pleased with the 
Stewart One-Pipe Furnace you in¬ 
stalled in my home. As you know, 
our house is on the top of a high 
hill where it has no protection from 
wind and weather, yet during the 
past two weeks, with thermometer 
from zero to 26 below, have kept the 
whole house warm and comfortable 
without any trouble whatever and 
with wooil for fuel.’’ 
(Signed) C. I.. CORY, 
Feb. 1, 1918 Mannsville, N.Y. 
A Powerful Heater Built to 
Meet Farm Home Requirements 
The STEWART ONE-PIPE 
Notes From a Maryland Garden 
•Tust at this season the popular greens, 
either for boiling or salad, is what the 
darkies call “creeses,” the upland cress, 
Barbarea prsecox, known here generally 
as “Winter cress.” The country folks 
bring the greens to town, and the gro¬ 
cers are selling them for five cents a 
pound. Being a wild native growth, the 
only cost to the farmer is the gathering 
of them, and as they are a weed in the 
wheat fields it is .desirable to have them 
cut out, and the farmers give the cress 
gatherers full liberty. In taste as a salad 
the Winter cress resembles watercress* 
and as boiled greens it reminds us of the 
turnip tops of Spring. 
The value of organization in selling 
produce is well shown by the annual re¬ 
ports of the Eastern Shore Virginia Pro¬ 
duce Exchange. This exchange sells the 
Irish and sweet potato crops of the East¬ 
ern Shore counties of Virginia. Their an¬ 
nual meeting was held on January 15. 
The report states that the gross business 
for 1918 was .$8,865,074.55. This is 
nearly two millions less than in 1917, 
owing to short crops. After paying all 
expenses, 10 per cent to the stockholders 
and $10,500 tax on profits to the United 
States Government, there was a patronage 
dividend of $21.(>2S.22 to shippers pro 
rata with the amount of their shipments. 
The exchange charges five per cent com¬ 
mission on each package it sells, provided 
the commission si ail never exceed .12'4 
cents on a package. One-half the profits 
after paying all expenses is returned to 
the shippers, according to the amount of 
their shipments. The produce sold con¬ 
sisted of Irish and sweet potatoes, straw¬ 
berries. onions and cabbages, and by far 
the greater part was sold in carloads f. o. 
b.. and hut a small portion consigned. 
What great things could be accomplished 
if farmers in every line of production had 
such efficiently organized selling agencies. 
It is.well enough to make the soil yield 
bigger cmp«j. and it is also important that 
the farmer should get his fair share of the 
price the consumer pays. 
The sweet potato crop on the whole 
peninsula was a good one, and the grow¬ 
ers are now reaping great profits. One 
man said it was just like digging rich 
gold placers. He made, he said, 700 
hampers an acre, and is now getting $2 
a hamper at the railroad station, and no 
freight or commission to pay. The av¬ 
erage crop of this section was about .100 
baskets an acre, showing, as with all 
crops, that many growers made poor 
crops, for some make 500 bushels an 
acre. The tomato and sweet potato crops 
in 191S brought a great amount of money 
.0 the growers here. 
Now the work of preparing land for the 
melon crop is advancing. As it is prob¬ 
able that the New York stable manure can 
again be had. there will be a large area 
devoted to cantaloupes. The practice is 
to got the manure in the hills in Janu¬ 
ary to lot lie and rot till April, when 
some commercial fertilizer is added, and 
the hills made and planted. An immense 
area will go into sweet potatoes, while a 
: 1 h smaller area will be devoted here to 
early Irish potatoes, the Eastern Shore 
of Virginia planting these more largely. 
The fanners are all at sea on the tomato 
question, and as yet have no idea what 
they can do or what ju ice they are willing 
to contract with the growers. 
W. V. MASSEY. 
Fruit Growing on “Blow Sand” 
Some weeks ago we printed a note from 
Mrs. Emma F. Straight of Ottawa Go., 
Mich., about fruit growing on light sand. 
There have been a number of requests 
for further particulars about handling 
that land. Mrs. Straight says she has 
no desire to “bust into print,” and surely 
cannot tell how to “get rich over night,” 
but she gives the following additional 
notes: 
Our work here has had some measure 
of Success, enough to keep us striving, 
and to counteract the hitter from 
the failures. I would like to state a few 
facts that govern much of our efforts, 
and thr‘ ’ : gh( not ajqily to other loca¬ 
tions. t.ur soil is sand, not sandy loam 
or sand with clay subsoil, but lake-shore 
blow sands that will hardly stand still 
long enough to let anything grow. Fifty 
year ago the trees were cut from this 
soil, and it was thrown open to the breeze. 
We are trying to put back trees. In 
February 8, 1919 
some parts, not suitable for orchard, we 
arc putting in pine trees to hold the 
blow ; have planted several thousand, with 
fair success. Those set out in the Spring 
have done better than Fall planting. We 
mean to do more in that line, as we can 
afford it. We shall plant Norway spruce 
as well, with a view to supplying Christ¬ 
mas trees. We are taking the best of 
care of a belt of trees along our Lake 
Michigan frontage, of maples, oaks, beech, 
ash, iroinvood, some pine and hemlock. 
By careful cutting we have plenty of 
fuel, and will soon have a nice maple, 
stand for sugar in the near future. 
We cut the ripe rye and vetch on the 
good spots, and spread it on the stubborn 
blow places, where the growing heads 
will anchor the straw and thus stop a 
blow in one year. We have found this 
an improvement on our old way of drill¬ 
ing in the grain and spreading on the 
straw. As the weather permits we will 
do light, pruning in the Winter and 
Spring. Just as quickly as it warms in 
the Spring we will band our trees with 
tanglefoot, for the climbing cutworms. 
We come nearest to 100 jier cent per¬ 
fect on spraying. We cook our own 
lime-sulphur, as we can cut the cost 
about one-half. We use the best power 
sprayer on the market, and find that a 
pressure from 250 pounds to 300 pounds 
is sufficient for our trees, with Bordeaux 
nozzle, and have not yet found the spray 
gun an advantage for us. We have 
tested it. We have not found it neces¬ 
sary to spray for scale each year, as the 
lime-sulphur Summer spray has con¬ 
trolled it largely. Usually we give five 
sprays, as the season may require. Cul¬ 
tivation has had to he done as best we- 
could, on account of labor conditions, 
but hope to come nearer our ideals in 
that this year. The cover crop of rye 
and vetch, which we allow to ripen, js 
plowed or disked into the land. This is 
the reverse from usual practice, but <>n 
this soil it seems to he better than the 
old way of putting under the green crop. 
Cover croj> should be in by August to 
get a good hold before our Fall winds. 
Some thinning is done, more especially 
Duchess. Picking is done in bottomless 
hags, using crates to haul to packing 
house, where the fruit is put through 
sizer and barreled. Fruit is sold largely 
to a Chicago commission house, and some 
private trade, and canning factory in 
nearest town takes care of peelers and 
ciders. Mrs. emma f. straight. 
Ottawa Co.. Mich. 
Lime on Strawberries 
Lime and wood ashes are very detri¬ 
mental to strawberries. I know from ex¬ 
perience. When we built our house five 
years ago I carried out probably two 
barrels of lime and old plaster taken from 
the floors. This I scattered in a strip 
down one of our acres (we have three), 
and the following year planted part «>f this 
acre to strawberries, crosswise of where T 
put the lime. The strawberries would 
not grow at this .striji. Thinking tie 
trouble was past last Sjiring, I again 
planted strawberries at this same place, 
and now, even after five years, the berries 
make scarcely any growth. Wood ashes 
are about as detrimental to strawberries 
as lime, and it should be kept away from 
them. Strawberries like acid soil, and 
there is nothing better for them than 
acid phosphate. • ia c. n. 
Ohio. 
Growing Old Cyclamen Roots 
Will you tell me if hothouse Cyclamen 
bulbs are good the second year? If so. 
how do 1 keep them through the Winter? 
Chappaqua, N. Y. a. l. 
Florists do not carry over Cyclamen 
roots from one blooming to another: if i- 
not good greenhouse practice. These vig¬ 
orous blooming plants sold during Winter 
and Spring are grown direct from seed, 
blooming usually about 15 months after 
germination. It is n«fl the nature of Cy¬ 
clamen roots to he entirely dried out. like 
a hyacinth, and these plants suffer in very 
hot Summer weather. Keep your jilant 
growing until it can be set out of doors, 
then put in a frame, or a sheltered place 
on the north side of a building, leaving 
in tile pot. Lessen the water supply 
while the leaves are turning yellow, and 
treat as one would an Azalea, repotting 
in the Fall. It is uncertain whether it 
will give satisfaction the second year, but 
it will do better than the dried-up roots 
often bought in Full by amateur garden¬ 
ers. 
