258 
3>e RURAL NEW-YORKER 
February 16, 101ft 
Bolgiano’s Seed Store 
Will Lead the Way 
To Garden Profits for 1919 
The War is Over 
Why Pay High Prices for Seeds? 
All Prices Reduced 
Bolgiano’s “Big Crop” Seeds 
Renowned for Productiveness, High Quality and True to Type 
Planted for Over a 100 Years by 
A merica’s Leading Market Grotvers 
Truckers, Farmers and 
Home Gardeners. 
Space will permit our listing here 
only a few Standard Varieties <4 
"John Baer” Tomato If to go by mail add 8c per lb. Postage Ring Leader Cabbage 
Trial package 25c postpaid trial package 25c postpaid 
y 
RADISH SEED 
Oz. 
Scarlet Turnip White Tip$ . 10 
Scarlet Globe...10 
Long White Icicle.10 
CABBAGE 
Large Charleston WaKefield.40 
Early Flat Dutch.35 
Large Late Flat Dutch.35 
TOMATO 
"John Baer*.65 
"Greater Baltimore".35 
Chalk’s Jewel.30 
BEETS 
Crosby’s Early Egyptian.10 
Detroit Dark Red.10 
Edmunds Blood Turnip.10 
CARROT 
Danvers Half-long Orange .10 
Early Scarlet Chantenay.. .10 
Improved Long Orange... .10 
CUCUMBER 
Early Fortune.10 
Extra Early White Spine.. .10 
New Prolific Pickling.10 
LETTUCE 
Vi lb. Lb. 
$ .30 $1.00 
.30 1.00 
.30 1.00 
1.35 5.00 
1.10 4.00 
1.10 4.00 
2.25 8.00 
1.15 4.00 
1.00 3.50 
ONION 
SEED 
Oz. 
%lb. 
.30 
.30 
.30 
.30 
.30 
.30 
.25 
.25 
.25 
.90 
.90 
.85 
.90 
.90 
.90 
.75 
.75 
.75 
Yellow Globe Danvers. 
tff • £> \J 
. .20 
V .DO 
.60 
White Silver Skin. 
. .26 
.75 
SEED PEAS 
lib. 
51b. 
Early Alaska Peas. 
... .20 
.17 
American Wonder Peas.. 
. .20 
.19 
Gradus or Prosperity Peas .30 
.27 
SUGAR CORN 
Golden Bantam. 
. .25 
.22 
Stowells’ Evergreen.. 
.. .25 
.22 
Country Gentleman. 
. .25 
.22 
LIMA BEANS 
Fordhook Bush Lima. 
. .30 
.28 
Burpee’s Improved Bush 
.. .30 
.28 
King of the Garden, Pole 
.. .25 
.24 
GREEN POD BUSH BEANS 
Early Red Valentine. 
.25 
.22 
Stringless Green Pod. 
.. .25 
,22 
Bountiful. 
. .26 
.22 
Lb. 
$2.25 
2.00 
2.50 
WAX POD BUSH BEANS 
Big Boston. 
.10 
.25 
.75 
Curries’ Rust Proof Wax.. 
.25 
.22 
Black Seeded Tennis Ball 
.10 
.25 
.85 
Wardwells’ Kidney Wax.. 
.25 
.24 
California Cream Butter.... 
.10 
.25 
.75 
Hodson Wax. 
.25 
.22 
10 lb. 
.15 
.18 
.25 
.20 
.20 
.20 
.27 
.26 
.22 
.20 
.20 
,20 
.20 
.23 
.22 
This Catalog 
Will Save You Money 
Write for a Copy 
BoIrUmh>V Big Crop" S c e<U 
MX rVKtS RfciHXXT) - WWNO m 
i_rvi'rwo' mnw w 
Notice We will send as a trial a large 10c package of any 12 
. Delicious Vegetables listed above for $1.00 postpaid. 
Be sura to mention the varieties you prefer. 
‘©SSpec/a/ February Reduced Fricea 
on a Full List of Bolgiano's "Big Crop” Seeds. We have 
immediately reduced all our prices so our customer's 
can quickly receive the benefit of the new conditions 
Act Quick. We have large stocks of the Best Seed we 
have ever grown and with our working force complete 
we will give you prompt service. 
We Want Your Trade 
We Will Treat You Right 
Boliviano's Seed Store 
deft, mo Baltimore, Md. 
Harris Seeds for Farm and Garden 
Direct from the Grower at Wholesale 
Fresh, true to name and of the highest possible quality. 
Raised on Moreton farm and bred with as much care 
as thoroughbred live stock. 
Vegetable seeds, Flower seeds, Farm seeds and Potatoes 
All Harris seeds are tested and the per cent that grow is 
marked on the label, an advantage not given by other seeds¬ 
men. Get our catalog 
with true descrip¬ 
tions and photo¬ 
graphs, which is 
mailed free, and 
buy direct from 
the grower at 
wholesaleprices. ^ 
Joseph Harm Co. 
Box 22, Coldwater, N.Y. 
Harris Seeds 
Label on every Lot 
Tells how many 
will 
According to our tests 
98 percent 
of this seed germinates 
For Sale-About 100 Bu. RYE Tut 
about 20% winter vetch. J. L. WILLIAMS, (Jettynbarp, Penn. 
N orthern Grown Seed PotiTtoen. Illustrated Catalog 
Free. Buy Direct From AHTIfUH AI.1I1U IKiK, fishers, .N.Y. 
Yellow Dent, 90-day, $8.60 per bu. 
rofoaia—oBeohorn kosedalb farm, vin*i»nd, *. j. 
Cabbage, Celery, Onion Seed !: 
YOUR CABBAGE SEED 
We import the Short Stem Danish Ball-Uend 
Cabbage Seed from one of the most, reliable 
growers in Copenhagen and specialize on this one 
good, pure brand. 
From a Syracuse laboratory test, this seed 6bow* 
a GERMINATION of 94*. 
Sold direct to Growers—Five Pound 
Limit to each Purchaser. 
SI 1.85 per pound, postage paid. 
FARMERS’ SYNDICATE, Inc., Cortland. N. Y. 
That’s what Forrest Seeds are—tested and 
of known lineage, true to name. Our country 
location and low running expenses with no 
high priced catalogs, enable us to give you 
the best of seeds at very low prices. You 
can save 30# on your seed bill. 
Honest Seeds—Square Dealings—how Prices. Let us convince you. Write for catalog today. 
FORREST SEED CO., Box 32, Cortland, N. Y. 
FIELD SEEDS 
Yon will be astonished at our low prices and quick service on our extra high quality 
LOWEST PRICES 
QUICK SERVICE 
» high quality tested seeds. Sold on ap- 
_ ^ __ ap- 
croval Satisfaction or money back. If we can’t Bave you money we don’t want your orders. Don’t nay two 
rices for Grass Seeds. We have recleaned Timothy $4.75 per bu.. Alfalfa $8.90, Alsike Clover and Timothy 
*i SO per bu. and have Sweet Clover and all other Field Seeds at proportionately reduced prices. We are Grass 
— . ” at bed-rock prices. Write for Seed Guide, the most 
complete, practical planter » guiue ever priuieu. iiumj for our free samples of Seeds you want to buy. Our 
- lide explains how you ran save money on Seeds, get better auality, share in proQt. It’» Free. 
-1UTUALI 
and 
Guiu 
AMERICAN M 
CHICAGO. ILLINOIS 
almost a necessity for accurate work 
here, as it eliminates all guesswork, or 
repetition of work. 
Testing the Density. —But all hy¬ 
drometers should be used subject to the 
altitude where they are operated. Theo¬ 
retically water boils at 212 degrees Fah¬ 
renheit. But in the writer’s locality in 
Central New York the elevation is such 
that water actually boils at 210 degrees. 
Therefore in using the hydrometer we 
secure a temperature two degrees lower 
than (he proscribed 219 degrees for com¬ 
mercial maple syrup. Any ordinary 
tested thermometer will do here if the 
syrup is boiled to a temperature of 217 
degrees. If boiled thicker than this rock 
candy will form in the bottom of the 
cans. This is hot an indication of im¬ 
purity as many suppose, hut shows that 
there is more sweet in the liquid than it 
can hold in suspension. It should be 
melted very slowly by adding a little 
water and setting the can with the rock 
candy in the bottom into a kettle of 
boiling water. It will then melt, and 
the buyer will have more than his gallon 
of syrup and the maker will be out that 
much. 
Keeping Quality. —If you are not far 
above the sea level a density of 219 de¬ 
grees is absolutely right. This will pro¬ 
duce a syrup weighing exactly 11 pounds 
to the gallon, which is the weight, re¬ 
quired by law. Such a density will in¬ 
sure the syrup’s keeping indefinitely, if 
the container is absolutely full, so that 
no air enters at the top. If not quite 
full the can will mold over and the syrup 
will spoil, or at least acquire a very un¬ 
pleasant flavor. When a big or gallon 
can is opened unless it is to be used up at 
once, the contents should he poured into 
several smaller glass jars, each full to 
the very brim. Then if the Covers are 
clamped down tight the syrup will keep. 
It is not desirable to can syrup hot, at 
least not in tin cans for the market. If 
these cans are filled while the syrup is 
hot when it cools there is a shrinkage, 
and the can will be underweight. How¬ 
ever. for home use or in small quantities, 
if glass jars are to be filled with the syrup 
while hot and sealed, it will keep inde¬ 
finitely. even if the syrup was not quite 
so thick as is required for the market 
product. 
TIie Pure Product. —The pure food 
laws are very clear cut as to the maker’s 
obligations in making syrup, and practi¬ 
cally no adulteration ever occurs in 
maple products on the farm. Buyers are 
very expert in detecting the least flaw in 
syrup, and it is bought strictly according 
to grades, the lighter colored products 
ranking highest. If consumers want to 
be absolutely sure of a pure product they 
would do well to buy direct of the farmer 
who makes it. Unfortunately the average 
city buyer does not know how to reach 
the makers, as this is a product never or 
seldom advertised by them. The demand 
is so good it is taken off their hands very 
promptly by local buyers. Yet if I lived 
in a city and wanted to locate some fine 
syrup right where it was made I would 
consult the Farm Bureau of almost any 
county in Central or Northern New York, 
with a certainty that I would speedily 
get into touch with the right parties. 
Co-operative Effort.— The Cortland 
County Farm Bureau is taking steps to 
organize a Sugar Makers’ Association in 
that county for more advantageous sales 
of products, with the distinct purpose of 
cutting out middlemen and selling direct 
to consumers; also of buying supplies to 
better advantage. The first, second and 
third prize winners on maple products at 
the State Fair this year were all Cortland 
County makers. This will be the first or¬ 
ganization of its kind in this State. But 
the Maple Sugar Makers’ Association of 
Vermont has long been known as the lead¬ 
ing authority for maple products in the 
world, while maple sugar making equip¬ 
ment of the finest type is made in that 
State. Of late, however. New York State 
hardware men are copying the Vermont 
methods in the making of evaporators and 
other equipment, with very good success 
indeed. 
Ilian Prices. —Prices on maple pro¬ 
ducts will be high again this year, ae 
fuel is high and scarce, galvanized iron 
and tin for utensils and shipping con¬ 
tainers is almost prohibitive in price, 
and labor is not much different either in 
price or availability than it was a year 
ago. Twenty to 2." cents for sugar and 
$1.50 to $2 per gallon for syrup will 
probably cover the range in wholesale 
prices. Old syrup is now selling at $1.75 
to $2.50 per gallon at retail. 
Using Maple Products. —Many house¬ 
wives do not know all the possibilities of 
maple products. Perhaps no one knows 
how to use the syrup nr sugar to better 
advantage than the farm cooks, who are 
familiar with all their qualities and are 
list'd to adapting them to their needs in 
an appetizing way. The use of syrup 
is probably best understood as a sweet 
on breakfast cereals, buckwheat cakes 
and on desserts with cream—also in the 
body of delicate puddings and frozen 
dainties, where it not only sweetens hut 
flavors most deliciously. Either the sy¬ 
rup or the melted sugar makes the most 
delicious and purest of confections, 
rivalling the most expensive candies, if 
properly handled. Many mothers buy 50 
or 100 pounds of maple sugar each year 
to insure pure confections for their chil¬ 
dren. In the making of confections the 
hydrometer is again very helpful, as the 
varying temperatures for the hard and 
soft stages are marked. Yet one skilled 
in any sort of candy making can give 
maple syrup about the same tests in cold 
water as they would a cane syrup. 
Briefly a soft ball stage for removal 
from the fire does for most candies, let¬ 
ting the kettle cool without stirring, set¬ 
ting it into a pan of cold water until it 
becomes a little difficult to move the 
spoon. Then give very rapid and vigor¬ 
ous stirring until it begins to harden. 
This results in a fine soft grain that is 
rivalled only by the most choice choco¬ 
lates. It may be shaped in tiny indi¬ 
vidual molds, which was the quaint old- 
fashioned way, or turned into a square 
pan or a platter and cut into squares. 
The farm housekeeper rarely uses the 
coarse, hard-grained sugar that is sold 
on the market. It must be shaved with 
a big knife for best results, and this is 
a hard task. Market sugar has to he 
made hard and coarse grained in order 
to keep well. She prefers to melt up the 
cake, breaking it into chunks and adding 
a teacup of water to each pound of sugar. 
Melt slowly, being very sure every particle 
is dissolved, else a coarse grain will re¬ 
sult. A little sweet cream or milk added 
makes all melted forms of this sweet 
easier to work with and gives a smoother 
grain. Removing from the fire at a 
lower temperature or the soft ball stage, 
with rapid stirring, then pouring into any 
small tin or basin for a mould gives a 
soft cake that shaves off easily when 
cooled. One rural cook noted for her 
skill breaks up the hard cake as it is 
prepared for market, runs it through her 
food chopper, adds a bit of water, stirring 
in evenly, and packs it into a howl. 
This is of a soft creamy texture, very 
handy to use. and will keep a week or 
two in a cool place if covered carefully. 
In this form it makes a fine sandwich 
filling, or spreads nicely as an icing on 
cakes, and is far less trouble than the 
usual icing. 
Country women think much of the 
soft stirred maple sugar, which resembles 
the brown sugar of the cane variety, ex¬ 
cept that it far surpasses it in flavor. 
This is made in rather small quantities, 
say not over three to five pounds at a 
time. When any ordinary sugar would 
be ready to turn into the moulds just 
keep right on stirring very rapidly, rub¬ 
bing out all little lumps as they form, 
until the sugar is quite cool and powdery. 
When thoroughly cool store in closely 
covered vessels, glass jars, wooden tubs, 
etc., so that moisture will not collect. 
This is perhaps the handiest form in 
'Which to use maple sugar. 
Then there is the “tub” sugar. This 
is usually made of the last runs of the 
sap, which make a darker-colored pro¬ 
duct. The syrup is removed from the 
fire before it scarcely forms into a hall 
when dropped into cold water, turned 
into a big pan and allowed to cool with¬ 
out stirring. Then it is stirred a little, 
and as soon as it shows a bit of grain it 
is poured into big jars for future use, 
always remaining in a soft form that is 
easily dipped up for use. 
But there is no form of sweet known 
to tongue or pen that excels the dish of 
warm, soft grained, stirred sugar that is 
the treat of the caller at a home where 
“sugaring” is under way, unless it be a 
pan of snow with maple “wax” on it! 
And there is no way preparing it quite 
equal to that in use by the expert farm 
workers, whose guest anyone may con¬ 
sider himself fortunate to be during 
this interesting hut busy season. 
M. G. F. 
Dynamite for Tree Planting 
On page 122 is given the experience of 
a man who used dynamite in planting 
trees, and with highly satisfactory results. 
This is hut one of many. It seems to he a 
well-settled idea that dynamite is an im¬ 
portant factor in doing this work. How¬ 
ever. I want to say just a word in regard 
to the matter. I have used it quite ex¬ 
tensively, and on a great variety of soils, 
and I have found that it is a question of 
the character of the soil whether it is an 
advantage or not. If the soil is a heavy 
loam, with a hard, tenacious subsoil, the 
use of dynamite will give good results, 
and the harder the subsoil the better will 
he the results. But if the soil is light, 
and the subsoil i.s loose and sandy, there 
will be no advantage gained by its use. 
Tf both soil and subsoil are sufficiently 
light, and and loose and sandy, a positive 
injury may result. I have had all three 
experiences. But if the man who gives 
the experience to which reference is made 
has, by the use of dynamite, forced an 
annual growth of 10 feet upon his Lom¬ 
bardy poplars, when the trees are 10 
years old he will curse the memory of the 
mau who invented dynamite. 
O. O. 0RM8BEE. 
Lice on Rabbits 
fan you give me a remedy for lousy 
rabbits? I keep them in a coop in the 
lieuhouse. Do you think they contract, 
the lice from the hens? Would you ad¬ 
vise me to wash them in soapy water? 
I feed them all kinds of vegetables, oats, 
corn. hay. and they have plenty of fresh 
bedding of dry ferns and straw. i\ 8. 
Chicken lice may temporarily cause 
great irritation in the skin of any animal, 
so that it would be well to remove the 
rabbits to a new. dean hutch and yard 
away from the poultry. It is rather cold 
to bathe the rabbits safely, but insect 
powder may be applied and sulphur also 
should be sprinkled in the beds. Consult 
a pet. stock fancier about the care of 
rabbits, or the person from whom you 
bought your foundation stock. A. 9. A. 
