TREES WITHOUT BARK 6AIO TO HAVE BEEN BROUGHT INTO BEARING. A Floiltli Paper Keports an nmpl of Cows Act 1 nc " Horticulturists. The Farts in the Case Explained Do . Not Try tbe Kxperimeut. In William .Cmppbell's prchard there is one row of trees loaded, down with young pears hut . aJL the other trees are barren of fruit.. Jiri-Campbell and other growers attribute this to the fact that about a' year ago cows broke into the or chard and ate the bark off one entire row. The bark was stripped all the way round each tree. They are loaded with pears and .it is thought that destroying the bark caused the sap and strength of the tree to go into the fruit. To further this theorythere is another tree in a different part "of the orchard from which the cows. nte the bark around one of the limbs. .This branch is also covered with pars while the other limbs on the same tree are perfectly barren;' The entire orchard is subject to the same conditions of heat and exposure. The general pear crop is a failure and ' in a ' number of or chards the amount of fruit will not jus tify the : gathering. Florida Times Union.. .. .; Akbou'gh you may have read the above in a frrtit growers -journal do not try it. If cowh ate. all the bark from one row of 1;rees, every tree would have died instead of being "loaded' down with young pears: " .The cows 'simply ate off the old layers of bark which had performed all all of its f unetiohsJ.'except acting as a shelter for. the' new'' formed or forming layer under it.---' When '.the new bark is being deposited, say from May 1 to July 1, (depending, on the climate) it is more firmly attached to .the new sap wood layer than it is to the .bark formed the year before. Therefore Mr. Campbell's cows left all the true and essential bark unharmed. ... A tree peels easily at a cer tain tiin and the novice thinks by such peeling jie is taking all the bark off. Old bark bound trees are often made more vigorous and fruitful by peeling off the old bark'. But it will not do to strips tree asspon as the bark peels readily in the spring for at that time all the bark would" come away and the tree would surely die, unless the debarked portions be at once covered with a suitable arti ficial bark a heavy coat of shellac var nish covered with cloth or anything. The reasons why these pear trees were thrown into bearing are these: The cows in gnawing the outer layer of bark wounded and bruised the new layer of bark and the new wood layer forming under it. This interfered seri ously for a time with the downward flow of ap which the leaves were at that time elaborating in great quanti ties causing an ngorgementof the trees above the wounds and the formation of fruit buas without which no fruit could be produced the next year. The reason why the other pear trees in that "neigh borhood and orchard did not set "full of little pears" Nfras because they were growing no fast . in regular, normal way, with high cultivation and rich soil, that no fruit buds were formed. . Under natural conditions the vigor of a young tree is given entirely to branch growth to carry the coming fruit and a trunk growth to carry the branches and to an imuieiif" and intricate root system for the support of the whole structure. When all of these have heen faily well matured the tree is in a natural, nor mal condition to bear fruit, and plenty of ft, for years. Yet we are anxious for first fruits. But precocious fruiting is at the expense of vigor and longevity. Many' frnits have been specialized in the line of early production. Some varieties are so far specialized in that line that one or two crops exhausts them. That nearly everything that endangers the life of a young vigorous tree throws it into fruitage is not strictly true. Any thing interfering with the downward flow of elaborated plant food during the three summer months causes the forma tion of fruit "buds and the next spring the tree fruits if the conditions are right. This interference may be of many kinds. Such aa debarking, taking, out a narrow circle of burk around trunk or branch, bruising all around with a hammer or driving nails or spikes into them no mat ter whether such spikes be rusty, "medi cated, " wood, copper, iron, or anything else. It is the hammering and the wounds in the bark and wood obstruct ing the downward nutritive flow that does the business and not any particular kind of spike. Therefore, when the itin erant medicated spike doctor . comes .along and agrees to thnow your young and thrifty orchard into bearing for two bfts a tree tell him to pass along. One . more point. " Young and vigorous grow ing trees may bloom enormously in the peculiar climates of this Coast and all jjlu vxt aim no rrmc set. xnis is not be cause there was a cold rain at blooming time. Nor a strong wind ; nor imperfect pollination; nor to the absence of bees and insects to help pollinate the flowers, but simply because nature, on second thought, considered it better to extend and strengthen the treM rmt ivrfm fore going into the fruit business. The roots are the last . portions starved with aap. and when they can draw unmolested on the sap they jstarve the fruit bud. These are the reaona why blossoms do not set fruit, 4; - D. B. Wieb. 'Agricultural Kxperlment Ntatlons. There are now fifty-three thoroughly established and equipped government experiment stations in the United States besides several state and private ones, and those owned by journals like The ,Baral New Yorker, Popular Gardening, to, -There are a number . specially de voted to Horticulture bike those of Illi nois. Iowa and' Minnesota. All are working for the betterment of rural in-dustrws.- These should have a tremend ous effect on the immediate future of rui-al life and modes. CHEMISTRY OF BUTTER. Testa for Detecting; Adulterations and Imitations. Butter consists of the fat of milk and chiefly of that derived from the milk of the oo'w. It has a very peculiar and highly complex composition which to the average merchant, farmer or dairy Bian is of no interest. From a commer cial standpoint, however,, it has proper ties' with which every dealer and con sumer should be familiar in this age of adulteration. For instance, good butter is more or less granular and the more perfect the granular condition, the higher the quality. It also varies in color both with the breed of the cow and kind and quality of food, ranging from nearly white to deep yellow. When fresh, good butter has a pleasant odor and an agreeable taste, but the flavor like the color varies with the food which alters in kind and quality with the sea sons. At ordinary temperatures it is easily cut or molded into shapes. It also readily melts into a transparent, light colored oil. Butter, however, always con tains more or less curd, which' is-very liable to undergo decomposition, hence the reason for the addition of salt which acts as a preservative. . When butter fat is freed from curd and not exposed to air it may be kept a long time without any apparent change. The curd and water may be separated by melting-in a deep dish, when they will sink to the bottom while the fat will forni ah upper layer and may be poured or drawn off by the use of a sy phon. Owing to the large' demand for this article we find much in the market which is being retailed as butter but which is adulterated for reasons known to every reader. It is an acknowledged fact that it is impossible to tell by taste, smell or color whether butter is genuine or not. The adulterants are usually salt, water and fats or oils, and to under stand how to detect adulteration we must first know the analysis of pure but ter and the usual adulterants, as oleo margarine, lard, mutton suet. etc. On examining the following table one, may notice certain differences which will en able one to tell whether a sample is pure or not. These figures are the result of analysis made by the writer and are the average of a large number of samples examined during the past few months: znmi - r. I: I? 39; : : Sj. SS V,I 001 ESt J WAV u" M1 001 jaj run,o i V ijbi ooi g .! 4J una -' i- S 8)J,f O'l Certain variations --are noticeable in the table which are such that a Chemist working with a balance weighing 1-1 ,000 of 'one grain and with an ounce of but ter can decide very quickly whether a given sample is pure or not. The amount of water "varies, and be-, ing a mechanical mixture, depends on the skill of the butter, worker ff or its presence in greater or less amount. It is unnoticeable to the ordinary tests of butter dealers. Salt is also a mechanical mixture but excess ig detected by flavor as well as odor. Curd may be detected by looks as well as peculiarity when worked with a knife, as spreading bread. The specific gravity is one of the most important questions as it is much higher than the fats usually used to adulterate butter. If any of the above fats are mixed with butter the specific gravity alone will cause suspician as to the qual ity. A fuller analysis as by melting, which in batter occurs at 85 to 93 and in oleomargarine only 78 to 83 while lard is as high as 109 to 114. The last col umn shows the percentage of fatty acids in butter to be considerably lower than in substances generally used in adulter ations. A. A. Cunningham. F. C. S. The Food of Owls. . A large grey screech owl's nest was .visited nearly every morning from the time the young hatched until they were able to fly. Mice were brought to the nest during the night, and nearly every one was the short tailed meadow mouse, the most injurious to- the farmer. In variably their heads were off and they were arranged around the margin of the nest with their tails outward. The small est number at any time was nine and the number increased as the young birds grew. The highest number counted was twenty-seven. This proves the great value of these owls. - Look vs. Quality. - The conscientious fruit, grower who plants for market and chooses fruits of fine quality thinking that merit alone will bring a high price, will find him self sadly mistaken. No matter how fine the quality, if the fruit is lacking in size and appearance it will not sell in competition with the large and beauti ful fruit, often of poor quality. The fruit buyers buy fruit by its looks. They do not know fruits by name and they buy that which looks the best. They prefer the best quality but tly cannot pick it out. Tax Unimproved Lud. A good plan of land taxation on this Coast would be to tax according to the value for crops in the region where lo cated. That is, lands unimproved and not in nse should be taxed at exactly the same rate per acre as adjacent lands of same quality under cultivation. That would make the holders of large tract of fine land, waitinic for a rais. tired. ABOUT CHERRIES. SOUR VARIETIES SAID TO BE MOST IN DEMAND. History of the Industry With Some Characteristics of the Various Species and Classes in Common Use All Va rieties Are from One Origin J ' ; . The cherry has been cultivated in Eu rope about as long as any fruit and it is supposed the wild fruit 'was useo. b fore it was cultivated; There are many cherry varieties and 'these by selection have been differentiated into families or groups. That all of our cultivated cher ries had their origin in the one wild, species of Europe seems to be proven by the fact that trees have been grown with the characteristics of all the groups from the seed of one variety. " , There are four quite distinct groups or families in cultivation, two of the, sweet class and two of the sour or acid class. The first or sweet group with mild'' sub acid fruit are trees of rapid and large growth and are divided into two ' "sub groups. The Biggeros, with" fifffl fleshed or meaty fruit, These are wm yellow, red and black. The Napoleon Biggeros and Yellow Spanish are types. The Hearts, more usually with heart shaped fruits with softer sweeter1 pulp than the first group, but . of the same colors. The black Tartarian and early Purple Guinge (pronounced jean) are types of the heart shaped group. These divisions are arbitrary but they are useful for classification. The acid cherries are divided into tWp sub groups and are a little more clearly defined. They are the Dukes and Mc rellos. The Dukes in. general appear ance are about half way between the Morellos and sweets. The trees are small and generally of an upright growth. The fruit is generally smaller than the sweets, round or nearly round though some varieties incline to heart, shape, with all the colors mentioned ex cept yellow. The trees are hardier thjiin the sweets but not so hardy as the.Mo rello. The fruit is generally acid or sub acid, though the sweetest cherry when ripe, the Belle de Choisey, is placed in this sub group.. The May Duke and Carnation are types of this group. They all do finely on this Coast. There are some very fine dessert cherries among them if allowed to become fully ripe. The May Duke nearly black Reine Hor tense perhaps the most desirable ion this Coast, is a beautiful tree and an enormous bearer of large, delicious fruit.; The Belle de Choisey is a very pretty light coral red, round, sweet and de licious. The tree is very erect and is k great bearer. The trouble with, the Dukes is' that they are rather watery and tender for cooking, too soft fojr ship ping and rather acid for dessert use. ''the May Duke, however, comes near being an exception. It is highly prized every where and especially where the .climate is a little too cold for the sweets.' ! 1 The Morello group comes last. These are usually small, round-headed trees with slender drooping branches . .and small thick leaves. This group ' is di vided into two sub groups. One of which is the Kentish or Early Rich mond, Early May, etc. It- is a small, round, red, soft, acid fruit. . It ripens early and quickly. The fruit, though watery, is highly esteemed for pies and canning everywhere except in Califor nia. There are several better though later, cherries in this group than the Kentish. The Montmorencies belong in this group. Their foliage is smaller than either of the other groups . and healthier in an unfavorable climate. These are the renowned cherry pie fruits. They are very dark red nearly black mostly round, quite firm in skin and flesh and very acid. Some of them are very rich when fully ripe. . " They ripen very slowly and are used for pies weeks before they are ripe. Few people know how good the common Morello is when thoroughly ripe,- simply because they never saw a ripe one. The common black Morello, the type of the group, is the liui-diest and healthiest of our old yarie ties of cherries. Some of the Varieties of .this class are red and light red "but ntme are as good as the common black Morello. The black English Morello is the largest -of, the class. The tree- is small, conical, . enormously productive, late and very acid, much like some of the plums and ripe American gooseber ries; so acid that sugar .will not sweeten them. -This'was once the most profit able cherry, in the East but the plum enrculio eventually destroyed allthe fruit. ... " . ' .' , "" : The Chicago market is usually abund antly supplied with cherries' frbni the Eiistem shore of Lake Michigan! 'i-The sour cherries bring . about double- the prices of the sweets and are taken in un limited quantities. The same is true in other laige cities. . - Here is a hint to the fruit growers of this Coast: There is money in the Mo reljt) group of sour cherries. They are prolific bearers, are much healthier and hardier than the sweets, are better ship pers and when cherries are plenty bring more money. The Montmorencies are perhaps really the best but the English Morello sells best though it may be the poorest cherry in the world. : It makes fine sweet pickled. Professors Budd and Gibbs have se lected and imported many fine hardy va rieties of sour cherries from tne north of Europe and Russia. Some are showing good promise. -This ' Coast is sending tine earing cherries East; and leaving the demand for ciilinary cherries unfilled. There. is no shipping market, for soft red sour cherries but there ; is for the right varieties. Sour cherries can be growuon the mountains and in the colder portions of Oregon, Washington and Idaho. - They should only be planted budded on ma haleb stocks. This root thrives on all soils. Even the sweet cherries thrive splendidly on It where tbe maxzard stock in nut used on this Coast would not live at all. . .. D. B. Wrza. No Price pn Women's Headgear. Two men stood in front of the show window of a Wabash avenue millinery concern looking at the styles and guess ing at the prices. Of course neither had any sort of idea about the articles on ex hibition. Then they went in and asked the floor walker how near they had come to guessing at the prices. After she had told them one of the men asked: ' .''Why don't you put the prices on your goods the same as clothiers do on what they exhibit in their windows?" . . .."You. betray an' ignorance that is par donable tinder the circumstances. Here is a hat that we sell for fV50- Do not faint there are hats for women that can be bought for that figure. Suppose we put that price on the hat and displayed it " No woman would ever purchase it, because she would be afraid if she did that her neighbor might have seen it and would know what she paid for it. . One of the privileges of a woman is to de ceive her sex about the cost of her hats and bonnets." Chicago Tribune. - BAractical f nuantnropy. A sound .scheme of philanthropy has been carried out with "good results by M. Felix Deleuze, a gentleman of for tune in Paris, who soma years ago, be reft of wife and children,. adopted, six teen orphan girls. - These her installed, in jhia fine but desolate house uhder'a suita- Die stau oi governesses, ana had them educated carefully -under, his oyrn super vision. Two of the girls, now grown to be women, were - happily married last year, three mtore, attended by nine of their companions, were wedded at a triple ceremony this spring, and two have taken the veiL Each girl is pre-. sented with $1,000 and an excellent trousseau on her wedding day, but as the . magnificent fortune of their bene factor is not to become their property they are brought up with no luxurous tastes or extravagant expectations. New York' Sun. Married the Family. A story of a Florida man who married three wives from one family is going the rounds as something remarkable, but there was a family in Maine consisting of six girls, and of the six three married men named Bickwell, three married to the name of Young, one married a Liver more and one never was married. An other paradoxical feature is that there were. only five husbands in all. The explanation is that two of the Bickwells died, leaving widows, and Mr. Young, who had two of the sisters before, took one of the widqws. Then Mr. Livermore'took the other. So that there were .seven weddings in the fam ily, and only five men and five women concerned in them. Mr. - Young had lost one wife before he began on this family. Manchester Union. 24. In just 24 hours 3. V. 8. relieves constipation and sick headaches, After it gets the system under control an occasional dose prevents return. We refer by permission to W. H. Marshall, Brans, wick House, 8. F.; Geo. A. Werner, 831 California St., 8. F. ; Mrs. C. Melvln, 136 Kearny St., 8. F., and many others who hare found relief from constipation and sick headache. O.W. Vincent, of 6 Terrenes Court, S. F. writes: "1 am 60 years of age and have been troubled with constipation for 25 years. I was recently induced to try Joy's Vegetable Sarsaparilla. I recognized In it at oncctau herb that the Mexicans used to give as In the early Iff a for bowel troubles. (I came to California in 1839,) and I knew it would help me and it has. For the first time in years I can sleep well and my system is regular and in splendid condition. The old Mexican herbs in this remedy are a certain. cure in constipation and bowel troubles." Ask for Joy q Vegetable O Sarsaparilla For Sale by SNIPES St KINERSLY. THE DAIJ.ES. OREGON'. A Revelation. ; Few peopls know- tfea th bright bluish-green color of the ordinary teas exposed In the windows Is not tha nat ural eolor. Unpleasant as the fact may be, it is nevertheless artificial; mineral coloring matter being used for this purpose. The effect is two fold.. It not only makes the tea a bright, shiny green, but also permits the - as of " off-color " and worthless teas, which, y once under tha green cloak, are readily worked off aj a good quality of tea.- An eminent authority writes on this ub eet: "Tha manipulation of poor teas, to give them a'flner appearance, is carried on exten sively. Green teas, being in this country especially popular, are produced' to meet the demand by coloring cheaper black kinds by glasing or facing with Prussian bine, tumeric, gypsum, and indigo. Thit method U to geu- eral that very little genuine uncolored greem tea it offered for tale." . It was the knowledge of this condition of affairs that prompted the placing of Beech's. Tea before the public It is absolutely pure and without eolor. Did you ever ace any . genuine uncolored Japan teat Ask your grocer to open a package of Beech's, and you will sea it, and probably for tbe very first - time. It will be found in color to be nst be tween tha artificial green tea that you bare been accustomed to and the black teas. It draws a delightful canary eolor, and is so ' fragrant that it will be a revelation to tea drinkers. Its purity makes it also more economical, than tbe artificial teas, for lest of it is required per cup. Sold only in pound packages bearing this trade-mark: ,. , BEECtm TEA Purees tmndhoQci: If your grocer does not have it, ha will gel It for you, Fries 60e pec pound. For sal at XjosIIo Sutler's, THK DAI fcEg, OBFGOX. Just The Dalles is here and has come to stay. It hopes to win its way to public favor by ener gy, industry and merit; and to this end we ask that you give it a fair trial, and if satisfied with its course a generous support. The four pages of six columns each, will be issued every evening, except Sunday and will be delivered in the city, or sent by mail for the moderate sum of fiftj cents a month. Its Objects will be to advertise the resources of the s city, and adjacent country, to assist in. developing our industries, in extending and opening up new channels for our u aue, in securing- an open river, ana ill helping THE DALLES to take her prop er position as the City of Leading The paper, both daily and weekly, will be independent in politics, and in its criticism of political handling of local affairs, it will be JUST, FAIR AND IMPARTIAL We will enedavor cal news, and we ask; of our object and course, be formed from, the contents .of the paper, and not from - rash assertions of outside parties. THE WEEKLY, sent to any address for $1.50 per .yean It will contain from four to six eight column pages, and we shall endeavor: to make it the equal of the best. Ask: your Postmaster for a copy, or addreca. THE CHRONICLE PUB. GIL - : Office, N. W. Cor. Washington and Second, S?r! Daily Eastern Oregon, matters, as in its to give all the la- that your criticism V