The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1895-09-18
DIPPING SHEEP.

Recent complaints from abroad of
the shipping of sheep affected with
scab serve to emphasize the necessity
for dipping sheep. The Australian
sulphur and lime dip is made as fol-
lows: Take of flowers OF sulphur 100
pounds, quicklime $50 pounds, water
100 gallons. NIX and stir, while boil.
ing, for ten minutes, until the mix
ture assumes a bright red color, then
add three gallons of water. Hold the
sheep in the mixture until the scabs
are thoroughly soaked. Immerse the
head at least once. Use the dip at 100
to ITO degrees. This is probably the
cheapest dip, but the lime is apt to
injure the staple.
Another good dip for sheep may be
made by stepping four pounds of to.
bacco stems in twenty gallons of water,
at boiling heat; to this add, by stir
ring, one pound of -four sulphur. Dip
with the liquid at about 120 degrees,
meanwhile stirring the mixture. Care
must be taken to keep the liquid out
OF the eyes, nose and mouth of the
sheep, as it is apt to make them sick
for a short time, but without any
permanent bad effects. Old sheep
should be dipped just after shearing,
and as the ticks will be apt to find
their way to the unshorn lambs, they,
too, should be subjected to an INNER.
sion. The old ones should be dipped
again in the fall.-New York World.
EARLY APPLES FOR SUMNER AND FALL.
Early apples may never become
profitable for market, but are alto
gether too good to do without since
they are so easily grown. Besides the
common Early Harvest and Sweet
Bough, we have the Primate, says I.
D. Cook, Western New York expert.
The tree is hardy, strong, stocky
grower, forms beautiful head and is
very productive; fruit greenish white,
with crimson blush on exposed side;
flesh white, very tender, slightly re-
freshing, and mildly subacid. Truly
q most excellent dessert and cooking
apple. 1t ripens with us the last of
August. Another comparatively new
variety is the Yellow Transparent,
Russian variety imported from st.
Petersburg in 1870 by the Departm ent
of Agriculture. The tree is hardy,
vigorous, upright, On early and good
bearer; fruit medium; skin clear
white at first, becoming O pale yellow
when fully ripe; flesh white, tender,
juicy and subacid; quality more than
ordinarily good. Season middle of
August. Then We have the Tetofsliy,
another Russian summer apple, very
hardy; fruit of medium size, some
times nearly round; smooth, with
yellow ground beautifully striped with
red. and, like most apples of that
country, covered with whitish bloom
under which is shining skin; flesh
white, juicy and agreeable. At the
best in August. For later we have the
Chenango and Gra7enstein, both valu-
able sorts. OF the latter too much
cannot be said in its favor. A superb
and fine looking German apple,
thought to be one of the finest apples
in Northern Europe. 1t fully sustains
its reputation here, is unquestionably
o fruit of the best quality, and should
have place on the grounds of every
one having q vacant space for zone
more tree" The tree is vigorous,
spreading, forming a large, broad
head, very productive and an early
bearer; fruit large; skin greenish yel-
low and beautifully dashed and pen.
cilled and marbled with light red,
deep red and orange; flesh tender and
crisp, with highly favored aromatic
taste. A valuable apple for dessert,
cooking or market, and one that sue.
ceeds admirably wherever grown. No
mistake can be made in planting one
or more trees Of this exceptionally
good apple.