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