178 



^[]t i^anncr's iUciutl)ln bisitor. 



square and at a distance from eacli other, llie 

 hind part lo a[)|iear as if it proceeded from the 

 ttvist; and it is the fore (taps that ^'ive tlie most 

 milk ; the milk veins under the belly thould be 

 large and full. There is no test to deU'riiiine be- 

 fore hand whether a cow will give good niilU or 

 bad, but it is at all times very essential lo rear 

 bulls out of cows that are descended from a tribe 

 of good milkers. 



Having given a general outline of all the points 

 of a good Short Horn, there is slill the outward 

 contour and character deserving of notice. On 

 viewing an animal all the points described above 

 are brought to our sight at once, and we can al- 

 most determine upon their merits at sight, with 

 out the more imerjing test of the fingers. The 

 placid looks, the graceful head, neck and horns, 

 the straight top, the prominent breast, the siuig 

 laid shoulders, the wide back and hips,the roimd 

 ribs, the fine long quarters, the flowing silvery 

 hair, the clean limbs, and great substance — all 

 present tlietnselves sinnillaneously, and give an 

 impression that language cannot define. An ar- 

 tist, on looking at a painting, can instantly dis- 

 cern whether it is a highly finished picture ; but 

 if called upon to describe its merits, he would, I 

 presume, be at a loss for language to convey his 

 feelings and judgment to an inexperienced per- 

 son ; and there is the same high finish in a good 

 Short Horn, attended with the same difficulty of 

 explanation. Experience is miiversally allowed 

 to be the best teacher; though, if we are left lo 

 our own experience alone, it will require a life- 

 time of no short duration to become a proficient. 



Corn Doings. 



We copy from the Goshen Democrat the fol- 

 lowing receipts for making Corn Bread, Cakes, 

 &c. for the benefit of our female readers, to whom 

 some of them may be new. They were publish- 

 ed in England by Elihu Burrilt, the Learned 

 Blacksmith, (now on a visit lo that country,) with 

 a view of iniliating the English housewives into 

 the art aiuJ mystery of converting Indian meal 

 into human food. We have not much faith that 

 it will ever be generally used in F'ngland ; so far 

 as we are acquainted with John Bidl's tastes, we 

 should conclude that he will prefer Ids wheat 

 bread, and roast beef, and phmi pudding to any 

 of our much vamited " corn doings." We have 

 never yet seen an Englishman who is partial to 

 corn bread, nor do we think the English will ever 

 be persuaded to eat corn meal as a luxury, or from 

 choice — the opinions and predictions of our co- 

 temporaries to the contrary notwithstanding. 

 There are, however, many of the poorer classes 

 who will, doubtless, use it, through econoniy, if 

 it can be purchased chcapc'r than wheal Hour, 

 and an extensive market may thus be opened for 

 this great western staple. The publication o( 

 these receipts on the other side ol' the Alluntio 

 may not, therefore, be entirely without advantage. 

 — Fort fVayne Senlind. 



AN OLIVE LEAP. 



From the Housewives of ,/lmerka to the Housewives 



of Great Britain and Ireland : Or, Receipts 



for making various Jlrtieles of Food 



of Indian Corn Meal. 



Common Journiy or Johnn;/ Cale. — Into one 

 quart of meal, stir one pint of iKiiliug water, with 

 salt; spread it on a boaidau inch thick, and hake 

 it over the fire, or otherwise on lui iron over the 

 fire. 



Superior Johnny Cale. — Take one pint ofcream, 

 half a pint of meal, two eggs, two table spoons- 

 ful of wheat flour, half a tea spooid'ul of carbon- 

 ate of soda, and salt to suit the taste. Bake in a 

 hot oven. 



The above receipt was furnished by the Rev. 

 Owen Lovejoy, of Illinois, brother ol' the " AJar- 

 tyr," with the rcmaik, "Try it, ami tell Lord 

 Morpeth to do the same." 



Jin excellent Johnny Cake. — Take one (piart of 

 milk, three eggs, one tea spoonfid of carbonate of 

 soda one teacu|) of wheat Hour, and Indian meal 

 BUfl'icient to make a batter of the coiisistenry of 

 pancakes. Bake (piick in pans previously butter- 

 ed, and eat it warm with bmter or ujilk. 



Indian Povnd Cuke. — Eight egg.«, the weight of 

 the eggs in sugar, the weighl of six of them in 

 milk'; half a pound of meal ; half u pound ol 

 butter, and one large luitmeg. 



Indian Cake. — One pint of sour milk, one lea 

 spootiful of carbonate of soda, one table Bpoonful 



of butler, one egg, salt, and with meal make it 

 stiff" enough to pom-. 



Butler Cakes, Ab. 1. — Prepare a thick baiter by 

 wetting sifted meal with cold water, and then 

 stirring it into that which is boiling. Sail, and 

 vvl.tii it is luke warm, add yeast; when risen, 

 bake in thin cakes over the fire. 



•Vo. 2. — Take sour milk, coriect its acidity with 

 carbonate of soda, a<ld salt and meal lo make a 

 thick halter, and cook as beliiie. 



•Vb. 3. — Stir a quart of hoihug Wiiter into the 

 same quantity of meal, add a lilile salt and two 

 eggs well beaten ; cook as before. 



Ginger Cake.— Oim quart of sour milk with 

 carbonate of soda, one quart of meal, one pint ot 

 flour, one gill ol' molasses, add salt and ginger to 

 your taste. 



.// Corti Meal Cake. — For one pint of meal lake 

 one teacup ol sweet milk, ono cup of sour cream, 

 half a cup of molasses or treacle, one egg well 

 bealen, one leaspooidid carbonate of soda, half a 

 teaspoonlul of salt, cinnamon, nulmeg, or other 

 spices may be used to suit the taste. 



Corn Dodgers. — To one quart of meal pour 

 boiling water till thoroughly wet; add two table 

 spoonsful of flour, a teaspoonful of salt, mix it 

 well ; spread it smooth in a skillet or pan; first 

 heat and oil the |ian well, then set it on the coals 

 till you can run a knife under and turn it round, 

 then set it up before the fire to roast. 



Hoe Cake. — Three table spoonsful of sugar, 

 three of cream, three eggs, one teacup of butter- 

 milk. Stir in the meal till it is a little thicker 

 than baiter, and salt and spice to your liking. 



Corn Muffins. — Take one quart of buttermilk, 

 three or four eges well beaten, a small qnaulity 

 of flour; mix them together and then make il 

 quite thick with corn meal ; add a lablespoonfid 

 of melted butler, and salt to suit the taste; butter 

 the pan in which it is baked. 



Corn and Flour Bread. — Pre|)are a thin baiter 

 by welting sifted me d in cold water, and then 

 stirring it into that which is boiling; salt, and 

 when it is lukewarm, add yeast, and as much 

 flour as there is common meal ; bake in deep 

 dishes in an oven when risen. 



Yankee Brown Bread. — To two quarts of corn 

 meal, pour one quart of boiling water, stir yeast 

 into two quarts of rye meal, ami knead together 

 with two quarts of lukewarm water. Add, if 

 you please, one gill of molasses or treacle. 



Corn Bread. — To one quart of sifted meal, add 

 one teacup ofcream, three eggs, one teaspoonful 

 of carbonalo of soda dissolved in water, butter- 

 milk lo make it quite soft: stir it well, and bake 

 it in a cake kelile or oven. 



Brown Bread Biscuit. — Two quarts of Indian 

 meal, one pint and a half of rye meal ; one tea- 

 cup of flour, two spoonsfid of molasses. Add a 

 little carbonate of soda lo the yeast,and let it rise 

 over night. 



Indian Dumpling. — To one pint of sour milk 

 with carbonate of sod[i, add one quart of meal, 

 and a largo spoonful of floiu' ; roll out with flour 

 and put in an apple, and cook as before. 



Green Corn Pudding. — Take eighteen ears of 

 green corn, split the keinels lengthwise of ihe 

 ears with a sharp kuili?, then with a case knife 

 scrape the corn from the cob, leaving the hulls on 

 the cob ; mix it with three or fi)nr quarts of rich 

 sweet milk ; add four eggs well bealen. two table 

 spoonsful of sugar, salt to Ihe taste, bake it three 

 hours. To be eaten hot with butter. 



llumony. — This article is considered a gival 

 delicacy throughout tla; southern states, and is 

 seen on almost every hreakliist table. It is pre- 

 pared thus. Thect.rn must be ground not (|uile 

 into meal. Let the bioken grains be about iIk; 

 size of a pin's head. Next shake the grains in 

 the seive, so as lo m.nke the hulls or biaii come 

 to the top, when they can be removed with the 

 hand. The grains nmst then In; wasbi'd in sev- 

 eral waters and the light articles which rise to 

 the surface poured off with the water through 

 the fingers so as to prevent the escape of Ihe 

 gr.iius. Have a pot or boiler ready on the fire with 

 water in it, add the grains at the rale ol' oni; pint 

 lo two pints of water. Boil it briskly ahoiit twen- 

 ty luiruiles, taking olf llii' scum, and orcasioually 

 Stirling il. NVIieu the bcuiioiiy has Ihoioiigldy 

 soaked up Ihe water, lake the boiler oil' ihe fire, 

 cover it and place it near, or (ui a less lieatid part 

 of the fire, and allow il to soak iherc idimii ten 

 minutes. It may be eat«n with milk, butter, 



treacle, or sugar. The flour or meal sifted out 

 can be used to make bread or cake. 



The edilor of the I'liiladelphia Citizen, who 

 coulribuled this receipt, remarks al the close of 

 his note, "1 know the English people will love 

 America the more for the sake of iKunony." 



Hasty Pudding.— Vm in three pints oi' water 

 and a tablespoonrul of salt, uiid w hen it begius to 

 boil, slii- in loeal uiiiil it it, iliick enough lur Ihe 

 table. Arid, if you chur>sp,sour apples chrrpped. 

 Cook for twenty or thiriy minutes. Eaten with 

 nrilk, butter or li'eacle. 



Fried Hasty Pudding. — Cut cold purMing iirto 

 smooth slices, and fry brown in a little butter or 

 pork liil. 



Hasly Pudding Bread. — Prepare the pudding 

 as before ; when lukewarm adrl yeast; and after 

 rising, hake iir a deep di>b, in a hot oven. 



Corn Meal Pudding. — Si'ahl four r|uarlsof iirilk, 

 stir into it one quart ol' silled meal, one cup of 

 nrolasspg, a tablespoonfiil cjf s;dt, a little spice of 

 iuiy kind you like ; bake it three or four hours in 

 a pretty hot oven. 



Baked Pudding. — To two quarts of milk add 

 one quart of meal, a little salt, tind a cup of su- 

 gar. Prepare by healing the nrilk over tire fire, 

 stirring it occasionally lo keep il fronr buiiriog; 

 when il scarcely boils remove il, put in the salt 

 arrd sugar, and sc.iller in the ureal, stirriuc rapid- 

 ly to prevent its collecting into lumps, put in the 

 irutiireg and turn into a deep pan. Bake imme- 

 diately or otherwise, as may he convenient, in a 

 hot oven three hours. When it has baked an 

 hour or more pour over the puddiirg one gill or 

 half of nrilk, this will soften the crust and form 

 a delicious whey. 



Boiled Pudding. — Into two quarts of meal, stir 

 three pints of boiling' walei', some salt and a gill 

 of molasses or treacle; spice or not as you choose. 

 Tie rrp in a strong cloth or pudding boiler, put in 

 boiling water, and cook over a steady fire for three 

 hours. 



Superior Boiled Pudding. — To oire quart of In- 

 dian meal, add three pints oi'hot irrilk, half a pint 

 of molasses or treacle, a desert spoonlirl of salt, 

 an ounce or more of beef suet sirred fine. Stir 

 the materials well together, lie ihem in a cloih, 

 allowing room for the pudding to swell one eighth 

 larger, and boil it six or eight hours. The longer 

 il boils the beftei-. It may be made without suet. 



Buckwheat Cakes. — This cheap article of Ibod is 

 cousideierl a luxury there about most of the 

 American States, from the first of Octr)ber to the 

 lir'st of A|rril. During this period il is found ev- 

 ery whei"e for breakfast on the most frugal and on 

 the most sumptuous tables. ^Vhen eaten warm, 

 with bulter', sugar, molasses or treacle, it possess- 

 es a flavor that cannot be equirlled by any griddle 

 cake whatever. The buckwheat flour, prrt up in 

 small casks in Philadelphia, is the best that can 

 be procured in America. — E. B. 



Receipt. — Mix the flour with cold water, put in 

 a cup of yeast arid a little salt; set it in a warm 

 place over night. If it should be sour in the 

 iirorning, put ii.' a lilile carbonate of sorhi, fry 

 ihem the sanre as any gridille cakes. Leave 

 enoirgh of the baiter to leaven the next mess. To 

 be eaten w iih butler, molasses or sugar. Sup- 

 pose you try it. 



Leaves. 



Some years since, I possessed a piece of iirow- 

 irig lanri, which was bonrrded on the norlh and 

 west by irii exlirisive anri rlense forest, the growth 

 of which was iiroslly oak ainl nraple. lii llreau- 

 lirmn, at the fall of the leaf, Ihi: I'ast foliage was 

 carried by the northerly wiirds, which usu.-illy 

 pnv.iil at that season, rlircclly into the lields, 

 where it was interci^pled by every irreipralily of 

 sirrlirce, anil relaini il iir large and coiirpai-t mass- 

 es, greatly to the dririmeirt of the conrrrroir crop. 

 So extensive, indeed, wasthe injirry iiiru-ted up- 

 on trs from this source, that I, irl i>iie frnri', ineil- 

 italed the clearing of ihe lirriils adjacent as the 

 only remiily ; but finding this pr.je<-l iruailvisii- 

 ble," as il vvouhl involve a large pecuui.iry sacri- 

 fice, I diMernrined lo convert Ihe mo" irrg field 

 into a ctrllivaleil close, ami thus render lire leaves 

 a sort of nuliimerit irrslcad of irripoveri.-lrmerit 

 lo tin- soil. l\ly first i-rop wirs of corn, plairlid 

 oir grccrr sward, with six loirils of stable luantrrr", 

 and two bushels of asliis lo lire acre, iir the hill. 

 As soon irs the germ was fairly diveloped, ;i mix- 

 ture of lime irnd gypsrrur, irr the proporiion id 

 one bushel of the latter to four «f the fornjer, 



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