Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1883-11-14
FARM AND FRUIT.
IMPORTANT ADVANCES IN VARIOUS
BRANCHES OF INDUSTRY.
Yrait-growing in Northern California
About Dairy Cows Evergreen MIL
let-Various Eotes.

The opening of the railroad between TINS
city and Oregon, the construction OF which
ia now being pushed from both ends, Is al
ready having the effect to transfer the
former northern fruit limit of the State to
an entirely new boundary. The fact that
Oregon apples are very much higher in the
California markets than those raised at
home, and the further fact that much OF
the northern part of the State, which will
be settled up as soon as the railroad is
completed, will produce apples in every
respect as good as those now raised in
Oregon, will soon cause extensive orchards
to be planted on our northern border.
With this movement it will also be
quickly demonstrated that many other
classes of fruit will, by reason of
difference of rainfall and climate, prove
of different flavor and quality, and be pre-.
ferred to the same varieties grown in other
localities further south. Thus 1t will come
to pass that much of the new northern por.
ton of the State will, in comparatively
brief period of time, be added to the pres.
emit so.called fruit sections of California,
and become not only an important factor
of the Commonwealth, but add greatly to
its productive capacity and assessed wealth.
There are few varieties or kinds of fruit
which are not already grown most sue.
cessfully in the far upper Sacramento val
lev, while from Chico north to Redding
some of the best results are being obtained
In orchards and vineyards that have yet
been reached in the State. The extensive
vineyards of Governor Stanford at Vina,
Tehama county, are but the advance guard
of the fruit movement in that direction,
and will soon, by reason of success there
attained, be followed by others much
farther north. Of the plant at Vina the
Journal Of Freedom recently said q:
The vineyard of Governor Stanford, at
Vina, Tehama county, is the largest in the
State. There are 10000 acres of grape.
have not been productive. The old Gerke
vineyard, which forms the nucleus, covers
IS acres to this ], 1000 acres of young vines
were added in 1882, and l 800 acres in 1883.
The vines are all very thrifty, and form a
beautiful sight when viewed from any di-
rection. The irrigation is perhaps the most
complete in the world. At intervals ave.
nues are cut forty feet in width through
these are run bitches, with driveway on
each side. The blocks thus formed are
about fifty yards wide, but extend at great
length, and contain about 100 acres each.
In this way all the land receives an equal
proportion of water. Every two blocks is
planted to a different variety of grapes.
The main bitches run east and west, and
where the field is uneven interesting
bitches are made. In some cases it has
been necessary to construct fumes to carry
the water over lower lands A fume 800
feet long has been built to carry water over
the alfalfa fields. Besides the 10, 900 acres
planted in vines, the Governor owns 10, 600
acres more, some of which he is putting in
grain, and some is used in pasture. He is
contemplating, however, extending his vine
yard each year. The water is taken out of
Deer creek, and last year all the water in
the creek was used. The crop this year
has all been shipped to San Francisco, they
not attempting to manufacture any wine.
The grapes raised are all of the wine-mak-
ing species. The leading varieties are the
Berger, Zinfandel, Chsrboneau, Blau Elba
and Trousseau.
Statements of cows giving from 20 to 90
pounds of milk per day, others producing
from 81 to 81 pounds of butter per week,
and tests conducted at all points resulting
In the most extraordinary announcements
satisfactory proof not being always fur
nished-causes The Dairy to remark Rich
milk is no doubt more common attribute
of the Jersey COW than of COWS of other
breeds and when we read of Jersey cow
having shown 40 per cent. of cream, we
are not at all amazed by it. We consider
first what sort of cream this was, if it was
raised in deep pail in ice cold water, and
this 40 per cent. may be easily accounted
for in these ways. But then there may
have been 40 per cent. of actual cream,
equal to 20 per cent. of actual butter in
the cream, which would give a pound of
butter from five pounds or two and half
quarts of milk, and then this story would
be matched by that of another Jersey COW
whose milk was said to be half butter, and
by that of the native Michigan COW whose
milk was all butter, and dropped in great
golden nuggets into the pail. Now this
last is the COW we are laundering after, be-
cause it must of necessity be the ne plus
ultra, and when everybody has such COW,
the COW stories will be all played out and
our sensibilities ever afterward spared.
IN q Al.
that is hard to be understood, for no two
scientific experimentors can exactly agree,
nor are the same experiments always at
tended with uniform results. 1t is known
that certain foods have certain influences !;
lust as certain other foods have certain other
results with respect to the coloring of the
fatty matters composing the butter. The
same food fed to a certain number Of cows
will vary to a wide extent in the individual
returns. Sweet and sour creams have cer-
tain havors peculiar to themselves which
they would not have if the flavor was due
to some peculiar process in the assimilation
and distribution of the food. Henry Stew
art thinks flavor a combination of circum.
stances attending the production Of butter,
including the food. a French writer at
tributes flavor to a modification of certain
elements OF the milk, a reaction OF the
fatty acids, which would 60 to show that
aroma or flavor was product of decompo.
sition, producing certain others which gives
butter its desirable quality. But this
aroma so decomposed must not be con.
founded with the buttermilk flavor, so
often extolled. The best butter is made
where all the conditions of perfect keeping
ofahe milk and cream is conjoined with
pure water, wholesome foods, and we'll ap-
pointed stables. The seasoning of butter
with artificial perfumes is now suggested,
and it is not impossible that the natural
favor of butter may be invented out of
fashion, and only "slow" country people
continue to indorse it. In that case, the
artificial compounds, with their highly con.
ditioned flsvorings, will supersede "cow
butter. 1t is already past comprehension
what the masses will eat as substitutes for
old.fashioned foods, if they can be assured