107! 
Notes and Comments 
Professor Massey makes some remarks 
about the comparative quality of the 
Staymari apple when grown in different 
localities, and this subject forms one of 
flu- most important factors in successful 
fruit-flowing. Plant only the varieties 
that are adapted t > your section, and 
never plant a variety for no other reason 
than because a fancy sample of that va- 
rietv. bought, in a fruit store, lias pleased 
\oiir palate, for the chances are that 
when such trees come into bearing you 
will swear the nurseryman has substi¬ 
tuted an inferior variety. A few Wine- 
sap trees have been planted here in 
Northern Vermont. They hear small, 
handsome apples, but no one would ever 
recognize the variety. The quality is 
such that the boys never stmil them, the 
pigs never eat them, and the railroad 
worm never touches them. But we can 
beat Minnesota on Wealtliys, if we grow 
ihem on a sandy soil, and we can beat 
the world in growing McIntosh and 
Fameuse, if we plant on a similar soil. 
If we. plant any of these on a clay soil, we 
get a sharp and slightly acrid flavor. 
Bethel, Peewaukee and Blue Pearmain 
are among the best of the cooking va¬ 
rieties, though they are not classed as de¬ 
sirable dessert varieties. However, bj 
growing them upon a heavy clay loam 
we can produce them of such a quality 
as to tit them for any table. We produce 
some very fair Baldwins and (Jreenings 
and Spies in the Champlain Valley. But 
our Baldwins are inferior to those grown 
in Massachusetts, our Greenings are in¬ 
ferior to those grown in Central New 
York, and Spies do not compare with 
those grown in Michigan. In Massachu¬ 
setts the Baldwin is one of the very best 
varieties, and the Ben Davis is fit for 
little else than for making mallet heads, 
while in Missouri the Baldwin is an early 
Fall apple of little value, and the Ben 
Davis is one of the best of the Winter 
dessert fruits. Instances of this kind can 
be multiplied almost without number, and 
the moral is the study and adaptability of 
the varieties you wish to plant to your 
soil and climate before launching out very 
heavily with them. 
There has been some discussion regard¬ 
ing the grafting of tomatoes upon potato 
vines. I have done considerable work 
along this line, and have produced a few 
plants with very fair fruits of both kinds. 
The plants make an interesting novelty, 
but are of no practical value. I have | 
had altogether tlie best success iu making 
the unions by using the so-called saddle- , 
graft. I have never made a scion live it' j 
inserted as a cleft-graft. Neither have I 
had any success in grafting a potato upon 
a tomato vine. It would naturally seem 
as though the .scion would exercise some 
influence upon the stock, and also that 
the reverse would he true. Yet during 
the first year, at least, no such influence 
is appreciable. However, I understand 
that the Ohio Station has begun work on 
the problem, and will carry it through a 
number of generations, so we may look 
for some interesting, if not practical, re¬ 
sults. 
On page 220 is an inquiry as to the 
effects or horseradish upon eider. The 
answer is purely theoretical, and from 
the standpoint of a chemist. Practically 
the effect of grated horseradish, if put 
into cider, will be to act as a preserva¬ 
tive fo some extent. It will also lessen 
the density of the water in making it 
apparently as thin as water. It will 
change the color of the cider from the 
rich amber to a pale yellow, with a cloudy 
and somewhat filthy appearance, and it 
will utterly annihilate the characteristic 
flavor of the cider, substituting therefor 
a totally different, but indescribable fla¬ 
vor which may or may not be agreeable. 
Whether or not it is desirable to use 
horseradish in this connection depends 
wholly upon the individual taste of the 
person using the beverage. Personally, I 
would prefer a mixture of vinegar and 
stagnant water. 
On nage 264 there is a letter describ¬ 
ing the probable cause of a poor draft 
in chimneys as being occasioned by sur- 
yomidin" buildings shutting off the circu¬ 
lation of air. and thus forming a pocket | 
into which the heavier air settles. The 1 
letter intimates that the only way to i 
remedy the trouble is to make the chim- I 
ney higher ; hut it is not. I had trouble 
that kind several years ago. Sur¬ 
rounding buildings so interfered with the 
circulation that whenever the stove be¬ 
came cool the draft would pour down the 
chimney and out of the stove with suf- 
ncient force to make it extremely difficult 
to light the fire, to say nothing of its 
burning after being lighted. It was 
neither practicable nor desirable to add 
<o the height of the chimney, hut T got 
around Hie difficulty by fitting a “tee” 
in the joint, of pipe next the chimney. 
i lien, when necessary to build a tiro, or 
ii lienever the chimney failed to draw sat¬ 
isfactorily, I would remove the cap from 
i ne tee, saturate a newspaper with kero¬ 
sene, light it. insert it in the pipe and 
renlaee the cap. Sometimes the ldaze 
" 0, i'd follow iu the reverse direction, 
even to the stove, but after a moment it 
would change and go shooting with tre¬ 
mendous force up the chimney, and there 
would he no move trouble until the stove 
became cool again. To he sure, this was 
something of a nuisauce. hut it did the 
business and kept the chimney free from 
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