The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1878-09-28
TOPICS FOR FARMERS
|, or,cuI,ural Products Of Cyurus.

fOI ItgO II Oll II AhuLIlto
Agricultural Products OF Cyprus
The following statistics as TO the agri-
cultural products Of Cyprus, are taken
from a report furnished to the Imperial
Geographical Society of Vienna by an
officer of the Austrian army. Although
written as far back as 1873, the report
will still be found interesting, owing to
the great scarcity of information regard
ing the island. OF wheat, which is
one OF the chief products, Cyprus raises
in a good year about one million five
hundred thousand bushels. OF these
about one million bushels are consumed
in the island, leaving about five hundred
thousand bushels for export. The ship
ments commence in the month of June,
and in 1872 the average price of wheat,
placed free on board ship, was about Is.
Cd. per bushel. Barley is also cultivated
to considerable extent, but the bulk
of it is consumed in the island; and in
some localities small quantities of maize,
oats, and millet are raised. Carols,
or locust beans, are largely cultivated.
The annual harvest of these varies from
eight thousand to twelve thousand tons,
and the fruit is generally ready for ex
port about the beginning of September.
Its price varies from 70s to AS. per ton,
ard about three-fourths of the total ex-
port goes to Russia, Egypt taking the
bulk of the remainder. OF raisins
Cyprus produces annually about one
hundred and fifty tons. They are of
medium quality, fetch about Ell per
ton, and are mostly shipped to Alexan-
dria, Beyrout, and Constantinople. Wine
is still one of the chief products of the
island. About one hundred and forty
thousand gallons of the common red
wine are produced yearly, the retail
price being about 10d. gallon. Some
where about one-third of this quantity
is consumed on the island.
OF the better wines, the annual pro-
duct is about eighteen thousand gallons,
and these are nearly all exported. They
are bought up by spectators, who
store them until matured; the price ulti-
mately realized for Commandine, which
is the kind most sought after, varying
from Is. I'd. gallon when it is two years
old, to twenty times that sum when it
has been kept for twenty-five years.
Brandy also is made from raisins and
damaged grapes, and about thirty-four
thousand gallons are sent each year to
Alexandria. Nearly eight thousand
bales of cotton of the average weight of
two hundredweight each, are exported
yearly, the home consumption absorbing
an additional one thousand bales. Silk
used TO be an important article of ex-
y ~ Int tn hn of a
| disease the production has been greatly
curtailed. In good years about two
hundred and twenty thousand gallons
of olive oil, two hundred and fifty to
three hundred and fifty tons of madden
root, and one hundred tons of nuts are
produced. Sumach grows without par
/ ticular care, and from three hundred to
| four hundred tons are yearly exported to
England and Syria. In 1873 the total
value of the exports from Cyprus was
$780, 900, and of the imports, e8S,000.
| In 1875, according to our consular re-
ports, the exports amounted to 1854,
600, and the imports to 100000. Two
thirds of the total tonnage of ships trad
ing with Cyprus belong to Austria.
Process" in Wheat.-The St. Paul
Pioneer Press says: We notice by our
exchanges that many Of the farmer
about the State are again threshing
from the shock and hauling their grain
direct to market. Ordinarily this plan
has some advantages to recommend it,
but this year, when the wheat has been
bleached out by hot suns and repeated
| rains, is not advisable. 1t should by all
means 60 into the stack and undergo the
sweat " before being threshed and
sold. This will in most cases raise the
grade and save the owner from five to
ten cents on the bushel
The " sweating " process is one gener-
ally understood Taking either wheat
or oats, or even hay, and stacking or
moving them in a short time, they will
be found to be undergoing what is COM
monty known as the sweat" On
opening the stack the straw will be
found damp as we'll as the grain, &C.
companied by considerable heat, which
last for number of days. At such
times it is difficult to separate the berry
from the head, and it is seldom threshed
by any good farmer till this period is
past.
The result of this sweat is, that the
dead color of the berry is restored, while
the kernel itself is filled out and is con-
siderably plumper than when it went
into the stack. But this is not all. Dur
ing this period there has been a constant
absorption by the berry of the nutritive
elements in the stalk, rendered active by
the fermentation and this develops and
ripens the kernel. Some question
whether there is any more gluten added,
but it is our opinion that there is, and
that it is richer in albumino;ds, and will
make consequently higher quality of
-four than if not stacked at all. But the
suggestion we desired to urge was that
stacking would brighten the grain,
which is this year mostly of a dead
color, and add few dollars more to the
revenue of the farm, which all will
frankly acknowledge is always small
enough.
ITEMS FOR FIELD AND HOUSE.
GnDDESpnNnENr of tbo Dali