The  RURAL.  NEW-YORKER 
1121 
cMade  only 
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scientifically 
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hours  — 
Supplies 
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How  can 
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“Q) hcvcs  #  Reason 
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Handling  Apple  Seeds 
I  am  in  a  position  to  save  a  quantity 
of  apple  seeds  and  understand  there  is  a 
market  for  them,  hut  I  do  not  know  how 
to  handle  them.  Could  you  give  me  in¬ 
formation  how  to  handle  apple  seeds  on 
a  commercial  basis  after  the  seeds  are 
freed  from  the  apple?  x.  z.  M. 
Following  are  the  directions  given  by 
a  Kansas  nursery  for  treating  apple 
seed:  “In  treating  small  lots  of  apple 
seeds  the  best  method  would  be  to  soak 
the  seed  a  little  for  three  or  four  days 
in  cool  water.  Let  air  for  an  hour  or 
two  each  day,  and  then  pack  in  damp 
sand  and  keep  moist  and  cool.  If  you 
want  to  hold  them  'for  some  time  before 
planting  freeze  them  in  the  sand  and 
place  in  ice,  or  pack  ice  around  them. 
In  treating  large  lots,  we  soak  the  seed 
several  days,  then  place  in  icehouse  be¬ 
tween  layers  of  ice  and  with  ice  around 
the  outside.  Do  not  place  seed  in  cold 
storage  where  it  freezes  up  solid,  as  this 
will  stop  the  treatment  of  the  seed.” 
IWe  have  found  that  apple  seeds  will 
germinate  perfectly  if  kept  at  a  cool 
temperature  under  moist  conditions  for 
6  to  10  weeks.  In  fact,  apple  seeds  will 
complete  their  after-ripening  processes 
necessary  to  germination,  if  kept  in  the 
ice  compartment  of  an  ice  box.  We  have 
had  success  where  wre  have  held  our  seeds 
dry  until  about  two  months  before  we 
desired  to  plant  them  out,  and  then  wet 
them  down  and  stored  them  in  a  cold 
place — such  as  an  ice-house — until  plant¬ 
ing  time.  h.  b.  t. 
Cane-blight  of  Raspberries 
What  is  the  trouble  with  my  black 
raspberry  bushes?  They  were  set  out  a 
year  ago,  and  are  loaded  with  berries ; 
some  of  the  bushes  are  dying.  The  stalks 
turn  dark  and  dry  up  and  die.  They  have 
never  been  sprayed.  Do  the  black  rasp¬ 
berries  require  much  fertilizer?  Some 
say  that  putting  on  manure  wll  cause 
them  to  become  scabby.  M.  c. 
The  cane-blight  of  raspberries  is  a  dis¬ 
ease  the  symptoms  of  which  closely  par¬ 
allel  the  description  you  have  given.  The 
foliage  suddenly  wilts  and  dies.  On  the 
black  raspberries  the  disease  frequently 
affects  but  one  side  of  the  cane,  causing 
brownish  areas  which  become  brittle.  The 
fungus  which  causes  the  disease  is  not 
well  understood,  but  ordinarily  planta¬ 
tions  will  recover  from  attacks.  It  is 
well  to  destroy  all  old  diseased  canes, 
and  to  look  over  wild  plants  for  a  possi¬ 
ble  source  of  infection. 
Raspberries  may  be  fertilized  sparingly 
with  manure  or  commercial  fertilizers. 
They  do  not  require  as  much,  however,  as 
some  other  fruits.  If  they  are  too  heav¬ 
ily  fertilized  they  may  go  into  the  Win¬ 
ter  in  an  immature  condition,  and  severe 
Winter  injury  may  result.  You  should 
try  out  different  amounts  of  material, 
and  satisfy  yourself  of  the  amount  needed 
before  applying  too  much.  ir.  b.  t. 
Two  Years  With  the  Dehydrater 
Last  year  we  used  a  12-tray  dehydrater 
— putting  up  Grimes  Golden  and  Talman 
Sweet  apples  and  Flemish  Beauty  pears, 
which  had  a  delicious  flavor.  We  also 
had  Golden  Buttercup  sweet  corn,  which 
was  prime  when  used  in  the  Winter.  We 
find  that  it  makes  fine  powdered  sage, 
spinach  or  other  greens  that  we  need  in 
the  Winter.  We  dehydrated  tomatoes, 
and  although  I  cannot  say  that  I  go  wild 
over  them  they  are  far  better  than  none. 
This  year  we  added  strawberries  which 
are  very  good,  and  seven  kinds  of  cher¬ 
ries,  which  are  a  practical  substitute  for 
raisins  in  puddings,  fruit  bread  and  cakes. 
This  being  somewhat  of  a  fruit  coun¬ 
try  I  attempted  to  get  the  Fruit  Belt,  a 
magazine  here,  to  interest  people  about 
the  dehydrater,  as  they  are  in  Oregon, 
but  was  not  successful.  Dehydrated 
products  from  Oregon  are  sold  in  high- 
class  groceries  here,  hut  none  from  Michi¬ 
gan.  The  dried  product  takes  but  a 
tenth  part  of  the  space  of  the  original 
fruit  or  vegetable,  and  can  he  kept  in 
paper  cartons,  and  without  the  use  of 
granulated  sugar,  which  seems  to  have 
such  a  detrimental  influence  on  bones 
and  teeth  in  its  search  for  lime  ex¬ 
tracted  in  the  refining  process. 
It  is  a  simple  matter  to  deal  out  facts, 
but  to  get  people  to  change,  to  drop  then- 
coddled  beliefs,  based  on  false  doctrine, 
is  another  story.  The  West  is  making 
progress,  possibly  because  the  people  who 
go  there  are  a  set  with  less  fixed  minds, 
who  take  up  new  ideas  more  readily.  At 
any  rate  the  dehydrater  is  a  hit  with  'us, 
any  way  you  may  look  at  it,  and  when  we 
get  that  sprinkler  system  over  the  straw¬ 
berry  bed,  so  it  won’t  shrivel  up  in  our 
extraordinary  drought  this  year,  we  ex¬ 
pect  to  work  the  dehydrater  nights,  to 
keep  up  with  our  desire  to  have  its  prod¬ 
ucts..  EZ  RA  R.  AVERILL. 
Michigan. 
and  Now 
as  the  threshing  machine  makes  every  hour  count ,  so 
does  meat  curing  demand  the  instant  protection  of 
a  salt  that  is  Quick  dissolving! 
CURING  starts  on  the  outside  of  meat  and  works  in.  As 
the  salt  dissolves,  it  penetrates  and  protects  section  after 
section  of  the  meat  from  the  damage  of  germ  attack.  But  to 
thoroughly  penetrate,  the  salt  must  thoroughly  dissolve.  If  the 
tiny  particles  of  salt  cement  together  and  form  a  crust,  it  pre¬ 
vents  the  pickle  from  working  into  the  meat— and  curing  stops. 
Salt  Crust  Proves  the  Difference  in  Salt 
Of  the  three  types  most  commonly  used  for 
farm  purposes,  one  is  Cube  shape.  Like  a 
cube  of  ice  such  salt  is  of  a  hard  and  com¬ 
paratively  non-porous  form,  slow  to  dis¬ 
solve-slow  in  penetration.  The  second 
looks  like  a  crystal  of  glass— flaky  but  hard. 
It,  too,  is  slow  to  dissolve  and  of  low  pene¬ 
trative  value.  The  third  salt  is  a  soft, 
porous  flake— not  unlike  a  snowflake  and 
does  not  lump  like  ordinary  salt.  This  is 
Colonial  Special  Farmers  Salt. 
You  cannot  afford  to  risk  saving  the  few 
pennies  difference  in  cost  between  Colonial 
Special  Farmers  Salt  and  the  wrong,  cheap 
salt.  A  70-pound  bag  of  Colonial  Special 
Farmers  Salt  is  as  big  as  a  100-pound  bag 
of  ordinary  salt. 
Colonial  Special  Farmers  Salt  is  always 
packed  in  a  branded  70-pound  bag.  The 
linenized  material  makes  fine  toweling. 
Send  for  “MeatCuringand  ButterMakingon 
theFarm/’avaluablebookletof  information. 
THE  COLONIAL  SALT  COMPANY,  Akron,  Ohio 
Chicago,  Ill.  Buffalo,  N.  Y.  Boston,  Mass.  Atlanta,  Ga. 
COLONIAL 
SPECIAL 
FARMERS 
SALT 
Colonial  Special  Farmers  Salt  beats  Block  Salt  for  cattle  feeding.  It  is  pure,  evaporated 
Salt — never  causes  sore  tongues  or  sore  mouths — always  insures  animals  getting  enough. 
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