The RURAL. NEW-YORKER 
i 185 
SAVE HALF 
Your Paint Bills 
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Oldest Ready Mixed Paint House in America—Estab. 1842. 
0. W. Ingersoll 246 Plymouth St., Brooklyn, N.Y. 
The New Ingersoll 
Made to sell at $2.0(R 
Now 51.75 
The 
“Pride” 
Send for 
Catalog 80 
A Modern Bathroom, $60 
Just one of our wonderful bargains. Set com¬ 
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bath tub, one 19 Inch roll rim enamelled flat- 
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water closet with porcelain tank and oat post 
hinge seat; all china index faucets, nickel-plated 
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J. M. SEIDENBERG CO.. Inc. 
254 W. 34 St Bet. 7th and 8th Ave*. N. Y. C. 
,U.S. ARMY "shoe" 
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Made on the Munson last.of 
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soles. Dirt, water ami 
acid proof. Pay, 
postman $2.75 
plus postage 
on arrival. 
Money back if _ 
not pleased. YOU SAVE $2 
L. SIMON COMPANY, Dept. A 
829 First Ave. New York City. N.Y. 
Attention! Mr. Maple Sugar Maker 
llinety percent of all 
the evaporators sold 
in Northern New 
York last year were 
our Famous Vermont. 
The Famous Vermont 
Evaporator is the lat¬ 
est improved appli¬ 
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ing your wants and mention number of trees you tap. 
Address nearest office. VERMONT KVAI'OIMTOIt CO. OF 
N ¥., INC., St. Regis Falls, New York. Rutland, Vermont 
SUCCESS ON NEW YORK FARMS 
is realized by graduates of 
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AT MORRISVILLE, N. Y. 
Three-Year Course in Agriculture 
Two-Year Course In Home Economics 
One-Year Course In Dressmaking and Millinery 
One-Year Course in Teacher Training 
TUITION FREE—EXPENSES REASONABLE 
Fur information write WM. C. SANCTUARY 
Acting Director Moirisviile, New York 
gmiiimiv 
aoBssra 
mimimiu 
| The Farmer 
| His Own Builder | 
| By H. ARMSTRONG ROBERTS 
“ practical and handy book of all kinds “ 
— °‘ building information from concrete to !Z 
— carpentry. PRIC1F. «R 1 nn — 
PRICE $1.50 = 
For tale by 
1 THE RURAL NEW-YORKER i 
= 333 West 30th Street, New York = 
ii ii iii ii ii ii ii mm ii n utinm ii mm ii n ii r 
Horticultural Gossip 
It is a common statement that present 
estimates of the apple crop are too high. 
Some put the eastern crop as low as one- 
third to one-half the June estimate. A 
frequent reply to the question : “ITow is 
the crop in your section?” is: “It may 
be there, but I haven’t been able to see 
it!” 
Why is there not more interest in the 
Duke cherries in the East? Wherever 
the sweet varieties can be grown the 
Dukes (hybrids between the sweet and 
the sour species) will thrive. They are 
more tender to cold than the sour varie¬ 
ties and possibly less productive, but the 
large delicious fruits warrant further 
consideration. We have seen Nouvelle 
Royale growing not far from Albany, 
and Royal Duke. Late Duke, Louis Phil¬ 
ippe, and Carnation are something 
worth sampling. 
There has been more spray injury to 
foliage this year than common, due to 
weather conditions, no doubt. We have 
even seen “spray injury” on unsprayed 
trees. Peaches have been most severely 
injured, cherries next, pears-next, and 
apples least. If there has b^en arsenical 
injury this year is it because some in¬ 
secticide companies are lowering their 
standards in an effort to reduce costs of 
production and keep pace with the keen 
competition that has been noticeable the 
past few years? The better brands of 
arsenate of lead have stood up to stand¬ 
ard, but we have it that one cheap brand 
showed as much free arsenic as some of 
the old brands of Paris green. 
The York Imperial apple is at its best 
in Southeastern Pennsylvania and neigh¬ 
boring sections. Not only is it consid¬ 
ered the variety that has built many of 
the homes of Pennsylvania in the past, 
but it is destined to contribute even more 
in the future. It is seldom that an old 
variety can keep pace with competition 
from newer sorts. Witness the Baldwin 
controversy. 
Starr is a favorite early apple variety 
in New .Jersey. It has large size and 
an attractive finish to commend it, but 
the tree blights badly, often back into 
main limbs and trunk. 
We have seen more props in pear or¬ 
chards this season than for several years 
past. Kieffers are not heavy, Bartletts 
are a good crop, and Boses are full. 
Psylla and other-pests are not so bad. 
with the result that the lover of pears is 
already preparing for a cordial reception 
to one of the finest classes of fruits. 
“What is your favorite variety of ap¬ 
ple?” is a Question often asked. But how 
about the favorite class of fruit? Apples 
are universally welcome. They are de¬ 
pendable, pleasing and year-round neigh¬ 
bors—not overly expensive and eaten 
with little fuss. Peaches offer more 
luscious morsels when Summer heat is 
oppressive, but they do not keep long, 
and they are best eaten like fried chick¬ 
en—picnic fashion. For a pleasing, 
tasty fruit the sweet cherry is hard to 
surpass. Sweet, rich, juicy, beautiful— 
all of these adjectives apply. But for the 
connoisseur of fruits the greatest appeal 
lies in pears, grapes, and plums. Here 
we have the widest range of flavors, text¬ 
ures, aromas, and colors. The muskiness 
of the Diana grape, the melting Croton 
or Brighton, the delicate Delaware or 
Diamond, and the sprightly, refreshing 
Catawba are beyond the pen to describe; 
while in such plums as McLaughlin. Sat- 
suma, DeMonteforte. French, Wild Goose, 
DeCaradeuc. and Drap d’Or are a suc¬ 
cession of surprises. And pears? Well, 
we are not ready to say that pears appeal 
to us the most, but free access to Tyson. 
Seckel, Dana Hovey, Beurre Superfin. 
Bose, Clapp. Bartlett and a host of 
others is a tempting offer. 
The State horticultural organizations 
in Pennsylvania, Minnesota and Indiana 
are unique, we are told, in having county 
societies supplementary to the State so¬ 
ciety. Pennsylvania county organizations 
are strong and flourishing, and most 
contribute greatly to the strength of the 
well-known Pennsylvania State Horti¬ 
cultural Society. Where enough interest 
can he aroused to warrant a group or¬ 
ganization as part of the larger society 
the plan has its merits. 
Is there a drift away from the use of 
lime-sulphur? Many growers complain 
that lime-sulphur sprayed trees lack in 
vigor, and that the set of fruit is some¬ 
times interfered with. Burping of both 
foliage and fruit has been bad two sea¬ 
sons in succession. Scale has gotten out 
of bonds. Whenever the men who do 
the spraying begin to indict their ma¬ 
terials or their apparatus it is time to 
prepare for a change, for the “will” al¬ 
ways satisfies the “want.” h. b. t. 
4 Ford 
questions 
asked every day 
HERE ARE 
THE ANSWERS ^mias. 
ques. How can I minimize carbon deposit in my 
Ford engine ? 
ANS. Ford owners who use Gargoyle Mobiloil “E” fre¬ 
quently report running 10,000 and even 20,000 miles 
without taking off the head. The reason for this is that 
when Mobiloil “E ” reaches the combustion chamber and 
burns, it leaves only a very light, fluffy soot, most of 
which is blown out through the exhaust. 
QUES. How can I overcome “chattering ” ? 
ANS. Gargoyle Mobiloil “E” gives all the freedom from 
“chattering” that can be secured from a high-grade, 
pure petroleum lubricating oil. “Chattering” is usually 
due to incorrectly adjusted bands or worn out linings, 
and is aggravated by the mixture of unburned fuel with 
the lubricating oil. When Mobiloil “E ” is used from the 
beginning (when the band linings are new) little trouble 
from “chattering” will be experienced. 
QUES. How can I avoid overheating — particularly 
when it is necessary to use low speed con¬ 
tinuously? 
ANS. One most common comment of Ford owners who use 
Mobiloil “E” is that they enjoy marked freedom from 
overheating. This is because the scientifically correct 
body and character of the oil enable it to resist to an un¬ 
usual degree the heat developed under any condition of 
operation. 
ques. Isn’t it true that I may get better results by 
using a heavier-bodied oil? 
ANS. Serious damage may accompany the use of oil heavier 
than Mobiloil “ E ”. Your primary need is to adequately 
protect every moving part. Mobiloil “E” reaches every 
friction surface and protects your Ford regardless of it3 
age or the mileage which it has covered. 
For the differential of your Ford 
car use Gargoyle Mobiloil “CC” or 
Mobilubricant as specified by the 
Chart of Recommendations. 
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