THE FARMERS MOxNTilLY VISITOR. 



87 



Stew your pumpkin, and strain it tlirou£rIi a seive, 

 nr c;)!an(li.'r. Tnko out the seeds, and pear the 

 pumpkin or squash, before you stew it; ijut do not 

 scrape the Inside ; the part nearest the seed is the 

 swretest part of* llie scpiasli. Sllr in the stewed 

 pumpkin, till it is as thick as yon can stir it round 

 rapidly and easily. If you wnnt to make your pie 

 I'icher, make it thinner, arid add another egcr. One 

 I'gcr to a quart of milk makes very decent pies. 

 Sweeten it to your taste, with molasses, or sugar ; 

 Borne pumpkins require more sweeteniuij than oth- 

 ers. Two tea-spoonfuls of salt ; two areat-spoon- 

 fuls of sifted cinnamon ; one j^reat spoonful 

 of gin!i;er. Ginner will answer verv well a- 

 lone for spine, if you use enough of it. The out- 

 side of a lemon orated in is nice. The more eggs 

 the better tlie pie ; some put an err-r to a gill of 

 milk. 



Carrot Pic. — Carrot pies are made like squash 

 pies. Tlie carrots should he boiled very tender, 

 skinned ami sifted. Both carrot pies and squash 

 pies should be baked without an upper crust, in 

 deep plates. To be baked an hour, in quite a warm 

 oven. 



Cherri) Pie. — Cherry pies should be baked in a 

 deep pliite. Take the cherries from the stalks, lay 

 them in a plate, and sprinkle a little sugar, and cin- 

 namon, accordmiT to the sweetness of the cherries. 

 B:iked with a top and bottom crust, three quarters 

 of an hour. 



IVhorthherry Pic. — Whortleberries make a very 

 good common j)ie, where there is a large family of 

 children. Sprinkle a little sugar and sil'ted cl >ves 

 into each pie. Baked in the .same way, and as long 

 as cherry pies. 



,^pp!c Pic. — \^^len you make apple pies, stew 

 vour apples very little indeed ; just strike them 

 through, to niiike them tender. Some people do 

 not stew them at all ; but cut them up in very thin 

 slices, and lay them in the crust. Pies made in this 

 way mav retain more of the spirit of the apple ; but 

 I do not think the seasoning mixes in as well. I'ut 

 in sugar to your taste ; it is impossible to make a 

 precise rule ; because apples vary so much in acidi- 

 ty. A very little salt, and a small piece of butter 

 in each pie makes them richer. Cloves and cinna- 

 mon, are both suitable spice. Lemon-brandy and 

 rose-water arc both excellent. A wineglassfull of 

 each is sulTicient for three or four pics. If your 

 apples lack spirit, grate in a lemon. 



Custard Pie. — It is a general rule to put eight 

 eggs to a quart of milk, in making custard pies ; 

 but six eggs are a plenty for any common use. 

 The milk should be boiled and cooled before it is 

 used ; and Ijits of stick-cinnamon and bits of lemon 

 peel boiled in it. Sweeten it to you: taste with 

 clean sugar; a very httlo sprinkling of salt makes 

 t'lem taste better Grate in a nutmeg. Bake in a 

 deep plate. About twenty minutes are usually e- 

 nough. If you are doubtful whetln.'f they are done, 

 dip in tile handle of a silver spoon, or the blade of 

 a small kn.fe, if it come out clean, the pie is done. 

 Do not pinr them into your plates, till the minute 

 you put them int) the oven ; it makes tlie crust wet 

 and heavy. To be b.tked with an under crust on- 

 ly. Some people bake the under crust a little be- 

 fore the custard is poured in; this is to keep it 

 from being clammy. 



Cranberry Pic— Cranberry pies need very little 

 spice. A little nutmeg or cinnamon improves 

 them. They need a great deal of sweetening. It 

 is well to stew tli; sweetening with them ; at least 

 a part of it. It is easy to add if you find them too 

 sour for yourta:ite. When cranberries are strained, 

 and added to about their own v/eight in sugar, they 

 make very delicious tarts, ^'o upper crust. 



Rhularb stalhs, or Pcrsi.Kn itpjilc. — Rhubarb stalks 

 or the Persian-apple, is the earliest ingredient for 

 pies, which the spring offers. The skin should be 

 carefully stripped, and the stalks cut into small bits 

 and stewed very tender. These are dear pies, for 

 they take an en?rmous quantity of sugar. Season- 

 ed l.ke apple pie.^. Gooseberries, currants, ifcc. are 

 stewed, sweetened, and seasoned like app!e-pies, 

 in proportions suited to the sweetness of the fruit; 

 th'TC 13 no way to judge but by your own taste. 

 Always remember it is more ,e.asy to add seasoning, 

 than to diminish it. 



Pie-crust — To make piecrust for common use, a 

 •quarter of a pound of butter is enough for half a 

 p.iund of flour. Take out about a quarter part of 

 the flour you intend to use, and lay it aside. Into 

 the rem under of the ilour, rub butler thoroughly 

 v.'ith your hands, until it is so short that a handful 

 of it clasped tight will remain m a ball, without 

 any tendency to fail in pieces. Then wet it with 

 cold v.ater, roll it out on a boai-d, rub over the sur- 

 face with iiour, stick little lumps of butter all over 

 it, sprinkle B0;r.8 flour over the butter, and roll the 



dough all up ; flour the paste, and flohr the rolling 

 pin ; roll it lightly and quickly ; flour it again, stick 

 in bits of butler, do it up; flour the rolling pin, 

 and roll quickly and lightly; and so on, till you 

 have used up your butter. Always roll frr-m you. 

 Pie crust should be made as cold as possible, and 

 set in a cold place; but be careful it does not freeze 

 Do not use more flour than you can help in sprink- 

 ling and roU.ng. The paste should not be roiled 

 oi;t more tiian thi'ee times ; if rolled too much, it 

 will not be llaky. — Mrs. Ckilil. 



The Ilusbaudman's Song. 



By GiioRGE Ke.n't, Esfj. 

 Tunc,— //«(7 to Chief, 4c. 

 Hail to the Farmer, in triumph advancing — • 



Contented and rich in the crops he can boast — 

 Long may his products, each season enhancing. 

 As now be his pride, and as now be our toast: 

 lieavcn send him happy dew — 

 Earth lend him sap anew — 

 His fields to enrich, and his fruits to improve ; 

 Sunshine and gentle rain 

 Make glad his heart again. 

 And his labor indeed be a labor of love. 

 All hail to our brethren, who now have collected 



To honor a day to the Farmer so dear — • 

 May the wit and the wisdom, that here is reflected. 

 Be, as now, always met with a hearty good cheer: 

 Cider, and apple-wine — 

 Good beef on which to dine — 

 Stockton whites, and Scotia blues, in order array'd: 

 Woburns red, and russets green — 

 Pumpkin pies to close the scene — 

 .4nd all in the nicest arrangement disphy'd. 

 To the Fair of the Day we would tender our 

 praises^ 

 The half of creation, we mean, that is best — 

 For their presence, their counsel, their thousand 

 good graces, 

 True homage they'll find in each husbandman';: 

 breast : 

 Heaven send them blessings rare — 

 Earth grant them a rich share 

 Of joys nna comforts that she can impart: 

 Their praise like incense rise, 

 In grateful sacrifice. 

 From the holiest of altars, the feeling heart. 

 Proudly our cattle have lowed in the vilbge — 

 Our horses have neighed in the pride of their 

 strength ; 

 Our products bespeak the most excellent tillage : 

 Our beets and our squashes beat all in their 

 length ; 

 Our pigs are sleek and fat — 

 Our shiep are more than that — 

 Fit prize for ancient Jason, of the " golden fleece;" 

 Our I'abrics all are fair — 

 Our manufactures rare— 

 And, thanks to the tariff, will further increase. 

 Plou^rh, Farmers, plough, for the good of your high 

 land ; 

 Stretch to your task of improving the loic — 

 Every product that graces both mam land and isl- 

 and. 

 May be yours to receive, and enjoy, and bestow : 

 May our favored happy clime 

 Withstand the shock of time, 

 And proudly advance in her pathway of fame — 

 Witii every trade's success. 

 Then shall after ages bless. 

 And gratefully hallow THE Husba.vdma.n's name. 



Fill llio r.iriiiir'ti Mniill.ll VisiUir. 



Perhaps there is no evil (after intemperate drink- 

 ing) that has infl.cted so much immorality and ac- 

 tual sufl'.-ring, on the inliitbitants of our fair coun- 

 try, as file love and practice of speculation. 



Alth 'Ugli its influence.; have .at all times exist- 

 ted in the minds of the indolent, the profligate 

 and the corrupt, yet there are periods in our histo- 

 ry, when it has not only walked in darkness, but 

 spread like a pestilence at noon-day, contaminating 

 even the minds of our farmers, who in all ages of 

 the world, when truth has prevailed, have been 

 considered God's chosen people, exerting its des- 

 tructive force, first on the unsuspecting ;ind lU-in- 

 formed, and then with "dreadful recoil,'' prostra- 

 ting many of the first movers of the mania. 



ft would be well for some one qualified for the 

 task, to investigate the cause of this alarming con- 

 tagion, and suggest some remedy for a malady, so 

 fatal and so pervading. 



And more to invite the powers of a Channing, 

 or a Beechcr, to the subject, than from any expec- 

 tation of doing il justice, I have said thus much, 

 and may add a few other remarks. 



Is not the curse, in part, to be found in tho mis- 

 applied wealth of the rich ? Sueh as choose rath- 



er to dazzle the eyes of the multitude, than to 

 shed the lights of science, of morals, of philoso- 

 lihy, and of religion on their understanrling ; there- 

 by creating in the minds of the poorer classes an 

 unbounded desire to ape magnificence, even at the 

 risk of the most chimerical projects and immoral 

 delusions.' 



When the rich assume a degree of superiority, 

 which to the minds of others, .seems to supersede 

 tlie necessity of morality, of persevering industry 

 and rigid frugality, how" soon do the poor abandon 

 tho practice of their cardinal virtues, and rush in- 

 to the most wilil schemes of trade, speculation, 

 and perhaps swindling r 



When this propensity to obtain another's pro- 

 perty for little or nothing exists, without the means 

 to carry it into efi'ecf, it is comparatively harmless ; 

 but when, through the medium of an undue mul- 

 tiplication of Banks, or in any other manner, the 

 power is given to unprincipled men to effect their 

 nefarious designs, and the successful shaver is ap- 

 plauded for his shrewdness, while the honest dupe 

 of his maehiuatioiis is laughed to scorn, what could 

 rational men expect, but that wide spread ruin, co. 

 vering of property and every species of evasion, 

 which have so recently pervaded a great portion of 

 our country? To remedy the evil, let the rich aban- 

 don all false splendor, and seek distinction in the 

 extent of their real usefulness to mankind. Let 

 agriculiure and integrity receive as much legisla- 

 tive encouragement, as has been lavished on bank- 

 ing and mercantile operations. Let ministers of 

 the gospel dwell more on practical virtues, and 

 less on doctrinal doubts. And those who pretend 

 to a " more enlightened faith," abstain from form- 

 ing societies, of all creeds, and no creeds, yet all 

 fi)r sustaining a system rotten even to the core. 

 Let our laws partake of tliat impartial character, 

 which renders patriotism consistent with our pe- 

 cuniary interest. Let the erfors of ail be pointed 

 out by the finger of friendship, and expostula- 

 tions be couched in the beautiful language of Him 

 who requires, that " the beam should be first cast 

 from our own eye, that we may see clearly to cast 

 the mote from our brother's eye." Let virtue and 

 good intentions even, stand higher in rank, than 

 wealth however honorably acquired; and the suc- 

 cessful swindler be reduced, in our estimation, to a 

 level with him who has failed in his nefarious at- 

 tempts, while the honest poor shall be cheered and 

 ciierislied, Ihrougli their dreary and r gorous pil- 

 grimage. Let farmers particularly be on their 

 guard, and all consider, that a mere change of 

 propert}' from one pocket to another adds nothing 

 to the coiniiiunity ; but the creative powers of the 

 earth and of the mind may make us rich indeed. 

 J. WINGATE W. 



Lancaster, May 28,1839. 



A Vaiuiiblc Cow. 



Our worthy fellow citizen, Mr. Wolbert, we 

 learn, has an imported short horned Durham cow, 

 called Isabella, which is now fresh in milk and her 

 yield is '27 ipiarts per day, clear of froth, am: of the 

 first quality. The quantity, he thinks, can be in- 

 creased by additional feeding, (as she is now on 

 grass only.) He has promised to direct that she 

 receive extra attention after this week, and to let 

 us know the result. — Philadelphia United Utates 

 Gazette. 



If the Durham cows produce more ami equally 

 rich milk on the same quantity of feed, it is desira- 

 ble that breed should be introduced. There are 

 excellent milch cow-s in this State : some persons 

 who keep a single cow from good attention and 

 high feeding procure more milk tnan others do 

 from two and sometimes three cows. Much de- 

 pends on the kind of cow, but every thing depends 

 on the manner in which she is kept. To call a 

 more general attention to the good points of this 

 very useful animal, we invite such of our patrons 

 as can do it with convenience to note down the 

 quantity of milk or butter obtained from any ex- 

 traordinary cow that may be in their possession, to- 

 ;rt.'iher with the manner of keeping, the articles 

 most useful for feeding, tile size, shape and forma- 

 tion, togetiier with the breed or supposed breed. 

 Agriculturalists, ambitious of improvement, want 

 not facts alone, but they want a knowledge of the 

 reasons why such facts exist. — Ed. Visitor. 



Tar for Sheep. — A gentleman who keeps a large 

 flock of sheep says that during the season of graz- 

 ing he gives his siieep tin\ at the rate of a gill a 

 day for every twenty sheep. He puts the tar in a 

 trough, sprinkles a little fine salt over it, and the 

 sheep consume it with eagerness. This preserves 

 them from worms in the head, promotes their gen 

 oral health, and is thought to be a specific against 

 the rot. 



