THE LANCASTER FARMER. 



47 



A Potato that Resists the Colorado Bug. 



A. .lai-ksiiii, (if Frnli-riiU loiinry, Mil., inniiniiiii- 

 cati'S the foUowiu}; iiitcroKtini,' fui'ls to tin- liiilliinmi' 

 Ainri-lcan Fartiitr, wliicli lionuyscHiilii'iillrstcil liy tlie 

 6wi)rii testimony 111" two of iiis liiliorfr.s. Aliout live 

 years a'_'o In- neciveil Iroiii New Jersey u peeiiliar 

 kiiul of a red |x)talo,uiiiler tlie name ol'8ilierian Heil. 

 It pioveil to be a very prolilic bearer, anil of a inon- 

 strims size; very mealy and wbolesome lor llie lalile, 

 tlioti^'b some piir|ile streaks would neeasiiinally run 

 llironi:!! the tubers. Last siinimiT lie planted tliem 

 in hills, four feet apart, between youn^' irrape vines, 

 wliieli stood eiirlit feet by eiL'lit feet, and raised on 

 one Here a littli- better Mian one hundred busliels of 

 niairnitieent imtatoes. He fertilized tlie bills by mi.K- 

 inir lime with ten jieri'ent.of salt, and mixinir old 

 eow manure with about ten per eeut of said lime and 

 salt eninpound. He used a ijood shovelful of it in every 

 lull, and embodied it with the yroiiud (elay soil) by 

 diiruin;:. Tlie result, be says, was astonisliinir. 

 Wlieu Mie potato buss (wliieh bad appeared in 

 myriads) had eaten olf a vine, presently two or more 

 viiies would shoot up. keepimr on u-rowinff until the 

 November frosts killed them. Most eurious of all, 

 tliev bore here and there small potatoes (not seed 

 balls) on the vines. One remarkable bill yielded 

 forty-tive averatre-sized |Kilatoes. .Ml his other kinds, 

 as Early lio.se, I'eaeh Blow, Early (ioodrieb, thoujib 

 treated in the same manner, were an utter failure. 



Sales of Chester County Stock. 



The proprietors of Clifton Farms, Kennet Scpiare, 

 Chester eounty, whose advertisement appears in Tin; 

 Fahmku, report havinL' reeeiitly sold tlie followiui; 

 thoriiuurbbred stnek ; The prize Ayrsliire heifer, 

 "Kennett Beauty," to .losliua Hunt, esip, Catasau- 

 (pni, I'a. ; the two .\yrsliire heilers, " Lily Dale" and 

 ".luly .Morn," and the .Ayrshire bull ealf, "SirChel- 

 ton,""lo Col. Joliii M. White, of t^outli Carolina; the 

 Ayrshire bull ealf, "Ashland Duke," to Cieor^v II. 

 Terry, Orient, N. Y. ; the Ayrshire heifer ealf, " Hill- 

 side Beauty," to T. V\'. Krvin, .South Carolina; the 

 two Ayrshire heifers, "Ashland Belle" and "Laura 

 the Beauty," to liobert Ileunin!r, esip, Wilminfiton, 

 N.C.; also the Jersey bull calf "Sir Clinton," to 

 same tt;entleman; the Ayrshire heifer, " (jentle 

 Annie" and Ayrshire bull, "Kennett Laddie," to 

 Gen. J. Bratton, South Carolina; alsothetwo Ayrshire 

 Jieifers, " Fair Maiden" and "April Morn," to Capt. 

 Clowiiey, of same State; the Jersey bull, "Ashland 

 Duke." to Jos. Boman, Lancaster county, Pa. ; the 

 Jersey bull ealf "Clifton Boy," to Geo. B. Whislow, 

 Gouvencur, N. Y., also the Jersey heifer "Lady Par- 

 qua," to the same centleman; the .Jersey cow "Low- 

 land Beauty," to W. T. liiid iV Bio., Freuebtown, N. 

 J. Also prize Chester White and Essex pigs to many 

 parties in the ditt'erent States. 



Charcoal for Sick Animals. 

 Nearly all sick animals become so by improjier 

 feeding. Nine cases out of ten the disestiou is 

 wrong. Charcoal is the most efficient and rapid 

 corrective. It will cure in a majority of cases if 

 jiroperly administered. .\n example of its use: the 

 hired nuin came in with the intellii:;ence that one of 

 the finest cows was very sick, and a kind neighbor 

 propiised the usual drugs and jmisons. The owner 

 being ill and unable to examine the cow, concluded 

 that the trouble came from overeating, and ordered a 

 tcacupful of pulverized charcoal given in water. It 

 was mixed, placed in a junk bottle, the head held 

 upward, and Uie water and charcoal jioured down- 

 ward. In live minutes improvement was visible and 

 in a few hours the animal was in the pasture, quietly 

 eating grass. Another instance of equal suci-ess 

 occurred with a youngheifer which had become badly 

 bloated by eating green apples after a hard wind. 

 The bloat was so severe that the sides were almost as 

 hard as. a barrel. The old remedy, saleratus, was 

 tried I'or correcting the acidity. But the attempt to 

 put it down always caused eouirbing, and it did little 

 good. Half a teacupful of fresh powdered charcoal 

 was given. In six hours all ajipcarance of the bloat 

 had gone and the Iieifer was well. 



Selection of Breeds of Cattle. 



Mr. Shaw, of Milford, an extensive Now Hampshire 

 farmer and dairyiiien says, our selection of breeds of 

 cattle shoidd be determined by the use we propose to 

 make of them. If we would raise beef, we should 

 take Shorthorns; if a large quantity of milk, without 

 reference to (pnility, desired, Ayrsbires ; but if we 

 would iret good niiik, and make nice butter, then we 

 elionld keep Jerseys or .\hlerncys. He had tested 

 the milk of one of his Jersey cows, and found it con- 

 tained 4:!'; per cent, cream. This was an extraor- 

 dinary yield, but the milk from Jerseys would aver- 

 aire 20 i>cr cent, cream. His herd nnike a iionnd of 

 butter from less than six quarts of milk, and be bad 

 made a pound frtun less than four quarts. Jersey 

 milk, where it is known, sells one or two cents higher 

 per quart than common milk : and larire quantities of 

 Jersey butter, properly made and packed, can be sold 

 readily at from ■'jO to 7.5 cents per (Miund. He knew 

 one herd of Jerseys from which the butter was sold 

 through the season for il.'ih per pound. Feed has a 



great deal to do with butter. Woidd feed no turnips 

 or eabbaires. as they taint the milk, but had faith in 

 beets. Milk sliould not be set in a room with pies, 

 boiled dishes or anyl hing else, as it all^orbs all llavors 

 arisintr I'rom other substances. It is a mistaken idea 

 that Jerseys are not good for lieef; when projierly 

 fatted, they make the best lieef in the world, tender, 

 sweet anil rich. The notion that .Icrseys are not as 

 hardv as other brei'ds is also a mistake. They eiiduri^ 

 our eliinate well. Another thing in their favor is 

 their dotillty. 



^ 



How Til Dksthov Eautii Woii.MS : Mr. Vick, in 



his Floral (iiiide, says that ten drops of carbolic acid 

 in a pint of water, put in llowcr pots, w ill lU'slroy all 

 the earth-worms which do so much damage to the 

 plants. 



DOMESTIC ECONOMY. 



Valuable Household Recipes. 

 AQiTATFiiN'loN OF FiiiST-ri.Ass Kkiti'Ks: .\ House- 

 keeper of this city who communicates the following 

 recipes to The Faiimkic makes frequent use of them 

 in her family and gives them her unqualilied endorse- 

 ment. We can vouch for the phtls and rolls as the 

 best we ever eat: 



Coiustwiii I'liffx : One (piart of (lour, one qtnirt 

 of milk and three eggs. ..Mix the milk gradually into 

 the Hour to make a smooth batter ; also the yi'lks of 

 the eggs; then add the whites beaten stilV: bake in 

 gem pans in a hot oven, having the pans heated wlien 

 you |ionr in the batter. 



French. Jiulh: Set a si>onu:e about ten o'clock in the 

 morning with a half [jint of milk, two eggs well- 

 beaten, with a cuji of silirar, one cn|) of butter, and 

 one pint of yeast ; Hour to make a batter, not toostitf; 

 let it rise until light, then make into a loaf, with flour 

 sulKcicnt to make a soft dough ; let it ris** again un- 

 til light ; then roll out thin, and with a soft brush 

 spread with melted butter; cut into squares and turn 

 over ; put into jians and spread again ; let thcrii rise 

 until light, (about an biuir,) and bake in a moderate 

 oven about twenty minutes. These will be found to 

 be delicious, and alter a couple of trials you will find 

 no trouble in achieving a success. 



Lviiion, or OniJiijf ('Hstard : One-quarter pound of 

 butter, a half pound of susrar, two teaspoonsful of 

 flour worked to a cream, four esys and one jiint of 

 milk ; the grated rind ami .juice of two lemons, or the 

 rind and juice of three oranges. Bake in crusts of 

 jjastry. 



(Jiieen of Pmhliiigg : One pound of bread cninibs, 

 one quart of milk, four eggs; sweeten and flavor to 

 taste; a small i>iece of butter ; soak the bread in half 

 the milk about an hour before using. Serve warm 

 with sauce. 



Aiiulhfr ii'iiy — very good: Leave out the whites of 

 the eggs ; when the pudding is done spread the top 

 with a layer of jelly, or any sweetmeats you prefer; 

 then put on the wdiitcs beaten still", with u cup of 

 sugar; place in the oven to brown slightly. To be 

 eaten with cream. 



Tiihi:e (ioon Uecipes. The Queen of PmWingii ; 

 Take one jiart of nice bread crumbs, add one qtiart of 

 milk, one cup of sugar, the yelks of four eggs, well- 

 beaten, the rind of a fresh lemon grated tine, a jiicce 

 f)f butter the size of an e.irg ; bake tnitil done. Now 

 beat the whites of the eggs to a stitf froth, adding a 

 tcaiaqi of ]iowdered sugar in which has been previ- 

 ously stirred the juice of the lemon. Sjiread over the 

 ])uililing a layer of jelly, (any kind to the taste,) then 

 jiour the whites of the eggs over, :inil jilaeein theoven 

 initil brinvned. Serve with cold cream. This is the 

 richest and best pudding I ever made or eat. 



I'hiin I'lKldiiifi : Take slices of light bread spread 

 thin with butter; place in a pudding dish layers of this 

 bread and raisins until within an inch of the top. Add 

 five eggs, well-beaten, and a quart of milk, ami pour 

 over the pudding ; salt and spice to taste. Bake it 

 twenty minutes, and eat with liipiid sauce. 



,1 (ioud Will/ In Kir/i JJaiiiK: .M'ter the hams have 

 been smoked take them down and tboroughly rub the 

 liesb part with molasses, then immediately apply 

 grt)unil pepjier, by sprinkliiii^ on as muib as will slick 

 to the molassi-s ; then bani^ up to dry. Hams treated 

 in tljiis manner will keep perfectly sweet, and free 

 from insects. — J/'"^- (tooilhnc^ {(h-ttntjc couiiti/^ I''-,) 

 in (tcruiuHtoifii Ti-lci/ra/ih, 



Cadhaoe a i.a CAti.in.owEii: Faith Koehester 

 (Am. Ai/lnl.) likes her cabb.au'c cooked like eauli- 

 ll(»wer, and she says it is almost as ::ood. This is the 

 way she does it: Chop the cabbaLrc head flne, or cut 

 it as small as you e;m well with a knife. Hal("of an 

 averairi* head is sutlieient for a meal. Put it into a 

 kettle, and jjour over it a pint of AiWiz/.f/ water. Cover 

 it. and keep it boilinsr steadily, (not letting it burn 

 dry by too Inird bitilinir.) l"or half an hour. Pour off 

 what water remains — t he cabbaiie it self supplies some 

 water in cookiie.' — and pour in a teacupful — or two, if 

 you like — of irood milk, sailing' to t;iste. Let all Imil 

 up tocretber, and it is done. If^ you put in considera- 

 ble milk, it will be much liked if poured over "wliitc 

 gems" split in two. 



Cooking Ci:i.eiiv: We all know what a delicious 

 relish celery is wheu eaten raw with a little salt, but 



few of our readers may hi- aware that it makes an ex- 

 cellent dish when cfioked. At the tietter class of res- 

 taur:ints it is not r;ire to lind in tin- bill of l";ire Cream 

 of Celery. A bowl ol'tbis, eaten with bread or crack- 

 ers, is ii delicious and nutritious lunch, with nothing 

 else. This cream of celery Is a diluted form of puree 

 of celery, uscfi as u sauce f<ir i^amc. and the Aiiwi-ican 

 Ai)rifiiltiiriKt thus tells us kow to make It: Cut white 

 celery line, and stew with a little water, pepper and 

 salt, in a covered dish, until it will form a pulp ; llieii 

 milk Is added, or three parts milk and one of cream ; 

 l)oil for a l"ew minutes, and pass through a sieve, rub- 

 bing through all but the coarser parts of the celery. 

 Heat aiiiiin, and thickeiiinir with a little (lour, stirred 

 up with cold milk. If milk Is used without cream, 

 then butter may be added. .\t home, besides the 

 abovi- method, we more frequi'iilly cut it in pieces, 

 cook it soft in water, pour olf the water, and add 

 abundance of sauce, made of cream and a little liotir, 

 or drawn itutler when cream happens tf> be scarce. 



White (Jems: Faith Koehester, who conducts the 

 household dep;irtmcnt fvf the Amrricitii AtiricuUnriitty 

 says, these should always be maile of the hrxt fif line 

 flour and new milk, with a little salt, beaten well 

 together into aslilf batter, t(Ki still' for griddle cakes — 

 or into a soft dough, too soft for bisetiit — and baked 

 in a hot oven in gem pans, made hot before the dough 

 is dipped in. .She tliinks these are the best of" warm 

 biscuits," and that you <m// put in baking [lowder, but 

 advises you to try them without. 



White CtsTAiiDs: One jiint of cream, three ounces 

 (tf sugar, the wbitesof four eggs, and one tablesiKH>n- 

 I"ul of oramre-llower water. Boil the cream with a 

 blade of mace ; let it simmer for about Ave mlnuti'S ; 

 then take it olf the lire, ami add the suirar ; beat the 

 wliitcs of the eggs to a complete Irolli ; put them into 

 the cream ; set it on the lire again, and let it boil 

 gently, stirring constantly, till it becomes thick ; take 

 it olf tlic lire, add the oramre-tlower water, or a few 

 drops of almond-flavor, and serve in custanl glasses. 



Bakei> Sweet Aim-les; Sweet ap[iles, which are 

 not relished fur eating by the many, may be converted 

 into a palatable baked apple dish, half jellied, deli- 

 cious in flavor and moisture, which any one can have 

 by stewing them in a porcelain kettle, with just enough 

 molasses and water to prevent them from burning, 

 till cooked through, and then transferring them to the 

 oven with all the liquid residuum, to dry and brown. 



"EvEKV-DAV" PiDDixo: Half a loaf of stale 

 brown home-made bread soaked in a quart of milk ; 

 four egirs, foiw tatdcsiKionsful of flour ; a little fruit, 

 dried or fresh, is a great :iddit ion ; steamor boil three- 

 fourths of on hour. .Serve with the following sauce: 

 Butter, sugar and water, thickeiieil witli a little corn- 

 starch, and flavored with lemon juice and rind. 



Fancy Dish: Take half a dozen eggs, make a hole 

 at one end and empty the shells ; 1111 tliem with blaiic 

 mange ; w hen stitf and cold, take olf the shells ; pare 

 lemon rind very thin, boil in water till very tender, 

 then cut in thin strips to resemble si raw, and preserve 

 in sugar ; HU a deep dish luilf full of jelly (jr nice cold 

 custard, put the eggs in and lay the straw, nest-like, 

 around them. 



Coi-KEE Cake: One eup of butter, one of sour 

 cream, one of collee, live eggs, one eui" of currants, 

 one of stoned raisins, one teaspoonful ol" cinnamon, 

 one of allspice, one nutmeg, one teasiXKinful of soda ; 

 add flour to mix hard, and bake slowly. 



KiCE Ci stakds: One ounce and a half of ground 

 rice, three ounces of loaf sugar, and one pint of new 

 milk ; boil the rice in the milk, adding the sugar, and 

 a piece of cinnamon; pour it into custard cups, in 

 wliiih a little fcesh butter has been melted, and bake 

 in a slow oven. 



The .\nt Pest: Oueof the most troublesome pests 

 to the housekeeper is the ant. especially the little red 

 ant. We have tried chalking and all sorts of insect 

 powder, and various other devices, but, like the 

 weather siirns, wliich always "fail ill wet weather," 

 they all seemed to fail in the ant season: but Camden 

 Nellie furnishestbe (iermantown 7V/'.i/ni/>A with her 

 experience, which is the simplest of all. She says: 

 "In a cupboanl. inleeted with ants, I <me day put :i 

 plate containing .some flour on one of the shelves, and 

 left it there for several days. I soon noticed that the 

 little pests did not molest it in any way, ami eoneluiled 

 to receive some beiiclit from the knowledge. Accord- 

 ingly I sprinkled wheat flour all over the shelves, 

 pretty thickly, too, and so far I am satislied with the 

 result. They lind it a hard mad to travel, and now 

 we can put any article of food in that cupljoard with- 

 out fear of them." 



DiI'HTiiEKrA: A gentleman of Troy, N. Y., who 

 had a severe attack of ilipht heria, informs the Xntioual 

 AfJi'icuUurUty that when the chokinir sensation was 

 greatest, some pulverized bayberry rtjot hapix'iilng to 

 come in the vicinity td" his nose, provoked a sneeze. 

 This wasof course painful, but llii' jwiwder penetrated 

 and bad the elfei't ol" cleansiinr out his throut llior- 

 ou::idy for the time being. Uimiu re|M'ating the liose 

 oiiei' or tw ice a day, or as often as the case required, 

 he Ibund it to do him more t'ood than all the doctor's 

 prc-criptions. Tlie harl substance svas loosened, but 

 in small ijiiantilies. Since that time he has recom- 

 mended it to several suffering in the same way, and 

 all have found relief. 



