296 



NEW ENGLAND FARMER. 



June 



Nov.', young man, I wish you would tell me 

 what enjoyment there is in doing nothing? I 

 have every reason to believe that heaven is not 

 the place "for idlers, that happiness there consists 

 in the employment of doing good, one toward 

 another, and progressing in knowledge and per- 

 fection forever. What is a soul without a mo- 

 tive, any more than an idiot or brute, or what hap- 

 piness and enjoyment can there be without ac- 

 tion ; the enlightened soul was made for enjoy- 

 ment in working good, not for doing evil, nor 

 continuing in a torpid state of idleness like the 

 bear in the winter. A love of industry at any 

 kind of business must be created by early instruc 

 tion and practice, while the child readily receives 

 impressions which will be lasting, and habit will 

 soon overcome the propensity to idleness, and if 

 he is organized with the elementary ingredients 

 of a man, he will love work better than play. 

 Every farmer that produces grain and vegetables, 

 and every mechanic who makes a shoe or any 

 useful implement, is doing good, loving his 

 neighbor, and obeying and.serving God, I suspect, 

 more acceptably than many do in olfering him 

 their artificial prayers. Silas Brown. 



North Wilmington. 



For the New England Farmer. 

 PKODUCT OF TEN COWS. 



Gentlemen : — I send you a table of figures 

 showing the product of a small dairy of ten cows, 

 for one year ending with May, I808. The cows are 

 of common stock, costing from $2j to $30 each ; 

 fed liberally with straw and wheat bran and corn 

 meal in winter, and with bran and good pastur- 

 age in summer. Feed has been given them dry 

 and cold ; and the stable open enough to be well 

 aired and cool. Cows only housed in winter. 

 The sales are, of cream at $1 per gallon, to con- 

 fectioners ; and skimmed milk, at 12 cents per 

 gallon, to boarding houses. 



SALES FOR WEEK. 



1^^ It has been estimated by Dr. Lee, of Geor- 

 gia, that the annual income of the soil of not 

 less than one hundred millions of acres of land 

 in the United States is diminishing at the rate 

 of ten cents an acre. 



LADIES' DEPARTMENT. 



DOMESTIC KE3CEIPTS. 



Loaf of Tea Cake. — One cup of sour milk, 

 one cup sugar, one tea-spoonful rose-water, a lit- 

 tle nutmeg, one table-spoonful of butter, one tea- 

 spoonful of soda, one and a half cups flour. 



Deborah's Batter Pudding. — Sixteen table- 

 spoonsful of flour, one quart of milk, six eggs, 

 salt, beat the eggs to froth on a plate, and after 

 it is mixed beat it fifteen minutes. Either boil 

 or bake. 



Newton Short Gingerbread. — Eight cups 

 flour, three cups sugar, one of ginger, one of but- 

 ter, six eggs, one tea-spoonful of soda. 



Steam Pudding. — Three cups of flour ; one 

 cup of suet; one cup of molasses; two cups of 

 milk ; one tea-spoonful bicarbonate of soda. 

 Chop the suet very fine, put it in the flour with 

 the other ingredients, and steam it two hours. 

 To be eaten with lemon dip. 



Lemon Dip. — Thin two table-spoonsful of 

 flour with water ; stir it into a pint of boiling wa- 

 ter ; let it boil once; take it up and stir in four 

 table-spoonsful of sugar, a little butter and the 

 juice of one lemon. 



Plum Pudding. — One stale brick loaf — take 

 off the brown crust, cut it in thin slices, and 

 spread them with butter; pour over it one quart 

 of boiled milk, and let it stand until morning; 

 grate in one nutmeg, one tea-spoonful of salt, 

 eight eggs well beaten, a pint bowl of stoned 

 raisins; flour the r.iisins and bake two hours. To 

 be baked immediately after putting in the rai- 

 sins and eggs. 



Swiss Cake. — One and a half cupsful of su- 

 gar, four table-spoonsful of butter, one cupful of 

 milk, three cupsful of flour, two eggs, one tea- 

 spoonful of soda and one and a half tea-spoons- 

 ful of cream of tartar. Flavor to your liking. 



Nice and Nameless Cake. — Two cupsful of 

 sugar, a small lump of butter, half a pint of milk, 

 four eggs, one cocoa nut, grated, a tea-spoonful 

 of soda and two tea-spoonsful of cream of tartar. 



Cocoa Nut Cakes. — Two grated nuts an 

 equal weight of powdered white sugar, the 

 whites of three eggs, well beaten ; make them 

 the size of a half-dollar, and bake on buttered 

 tins. 



Bread Cake. — Five teacups well raised bread 

 dough, three heaping cups of sugar, two even 

 cups of butter, five eggs, a glass of brandy, and 

 a nutmeg ; fruit as you like. 



Yeast for Bread or Cakes. — In a quart of 

 boiling water stir suffii;ient wheat flour to make 

 quite a thick battel ; while hot, stir in it four 

 ounces of white sugar and a teaspoonful of salt. 

 When cold, put in sufficient yeast (say near a 

 teaspoonful) to cause the mass to ferment. Lay 

 it by in a covered jar for use. Half a teacupful 

 is enough to make two large loaves. To renew 

 the yeast when used up, reserve a teacupful. It 

 is simple and efficien't for raising buckwh:'at 

 cakes and bread — very white and very light, if 

 the flour is good. 



