1877.J 



THE LANCASTER FARMER. 



-159 



DOMESTIC ECONOMY. 



Weight of Milk. 

 X. A. WillHi-d, eonio mniitlie since, etalej that on 

 tlie authority of (iiiil Boicl^n, the patentee of tlie 

 milk eondcmina: pioresB, that au averas'o (|uart of 

 milk at a tenipeialnre of sixty ile^rees would weiirh, 

 If we rei'olleet aright, a fraction over 2.M iiouiuIr to 

 the quart, hut Dr. Sturtevant In one of liis pnlilic 

 leetures, in which he urged farmers and experimen- 

 ters to droji the practice of reporlini; milk liy meas- 

 ure, as fpiarts vary so much that one never knows 

 certainly how much a cow sives Ijy the measure, 

 reports, and to .adopt the weighing; system instead, 

 gave 'i.l!> pounds as his standard In practice, it beinsr 

 more convenient to use than the exact fraction, and 

 near enou{;h for all iirrctical purjioses. Since that 

 time, the public generally have adopted 2. Mi pounds 

 as the practical measure for a quart of milk, usually, 

 liowever, weighed warm from the cow. So a cow 

 which gives .'>;(^,' pounds of milk in a day is a twen- 

 ty-five quart cow; hut such cows are scarce. Kew 

 of us become very weary by the slow process of 

 measuring our milk, especially when we have but 



one cow . 



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Effect of Tea on the Skin. 



If you drop a few drops of strong tea upon a piece 

 of iron — a knife blade, for instance — the tannate of 

 iron is formed, whicli is black. If you mix it with 

 iron tilings, or pulverized iron, you can make an arti- 

 cle of ink. If you mix it with I'resh human blood it 

 forms with the iron of the blood the tannate of iron. 

 Take human skin and let it soak for a time in strong 

 tea, and it will become Icither. Now, when we re- 

 member that the liquids which enter the stomach are 

 rapidly absorbed by the veins and absorbents of the 

 stomach and enter into the circulation, and are 

 thrown out of the system by the skin, respiration and 

 kidneys, it is probable that di-ink so common as tea 

 and so abundantly used, will have some effect. Can 

 it be poesilile thai tannun, introduced with so much 

 liquid producing perspiration, will have no ell'cct on 

 the skin ? Look at the tea drinkers of Kussia, the 

 Chinese, and the old women of America, who have 

 so long continued the habit of drinking strong tea. 

 Are they not dark colored and leather-skinned ? 

 When young they are fair complexioned. 



Rest Before Eating. 



Civilization and hunger are incompatible. All the 

 virtues and graces of humanity — certainly of male 

 humanity — Hy before an empty stomach. It may be 

 possible for a man to be hungry ami amiable at the 

 same time, but it is not safe for any wife to jiresumo 

 upon 60 unlikely an oeciirrenee habitually. Just 

 before dinner is the worst possible time to bother a 

 husbanil with questions or complaints, or even with 

 eH'orl to be aggressively agreeable. Then is the time 

 above all others when social silence should grace the 

 home, and make it seem to the tired man the most 

 delightful and restful place on earth. Half an hour 

 of quiet just then is the best possible preparation for 

 the social enjoyment of the coming meal, for then 

 the nervous tension and mental strain of business 

 care and anxiety can be gradually relaxed, and the 

 entire system brought into comlitions for enjuying 

 food and the amenities of social life. — HcUnliJic 

 Ani<;ruan. 



Convenience 



The successful farmer is he who provides conve- 

 niences for the care of his ])roperty and the per- 

 formance of his work; he counts time as an imjjortant 

 Item in the yearly calculation, and care of all his 

 various efl'ects as a factor in the animal returns. 

 When he imts the horse in the stable there is a place 

 for the harness, where it will be safe from weather 

 or any other damage; his wagons and tools are pro- 

 vided with (•overings to preserve them; about his 

 premises will be found a little shop or room where he 

 keeps saws, hammers, vises, augers and the various 

 tools that are needed to mend and put in order the 

 diU'ercut machines he uses. These simple articles 

 prevent days and weeks of delay, besides adding to 

 the length of the time implements will last. It pays 

 to have conveniences, and also get what you do buy, 

 of good quality. 



Old Frames. 

 Frequently old buildings are bought for the pur- 

 pose of using the frames in new ones ; and the price 

 paid is often about as aiuch as new timber 

 would cost, while the labor In remodeling the old 

 frame is double, perhaps, what it would be to frame 

 the building from new timber. I do not consider that 

 a man would be much, if any the gainer, if the tim- 

 ber of an old building were given to him, for the pur- 

 pose of being used in a new one, even if it were per- 

 fectly sound, and of a quality to last as long as new 

 hemlock. It does very well to buy an old building 

 for a "song," from the materials of which some 

 cbeap out-house can be made entire excc])t the roof, 

 but it is always better to buy new timber for a dwell- 

 ing house. 



Household Receipts. 



Stakciiixo Linen.— Use one teaspoonful pow- 

 dered borax to one quart of holing starch; it will 

 improve thi' stillness and gloss. 



Wmooi'IN'o t'oi'oH.— Two-thirds castor oil, one- 

 third syrup of ipecac. Dose : Half a teaspoonful 

 from two to six hours apart. Shake the mixture well 

 before using. It is almost Infallible. 



BUONZI: I'.M.N'T KOK IltON OR Otiier Metai.s. — 

 Take of chrome green, one ounce; Ivory black, one 

 ounce; chrome yellow, one ounce; j,'ood jai>an, one 

 gill, flriud all together and mix with linseed oil. 



Peach Maumalade. — I'eaches too ripe for pre- 

 serving answer for marmalade. Pare and quarter 

 them, allowing three-quarters of a pound of sugar 

 to each [lound of fruit, and half a pint of water to 

 each jKiund of sugar. Hoil one hour and a half, 

 stirring constantly. 



To Ci.KANSE Jewelkv.— Use hot water and a 

 clean brush ; rub a very little soap on the brush, then 

 dip it into powdered borax and scour well ; rinse in 

 hot water and rub dry with a clean towel — a chamois 

 is better. 



KusT IN Tin.— To prevent rusting of tin rub fresh 

 lard over every iiart of the dish, and then put it in a 

 hot oven and heat it thoroughly. Thus treated any 

 tinware may he used in water constantly and remain 

 bright an<l i'ree from rust indefinitely. 



IIow TO (iET Kii> 01- Wahts AynCoHN'.s. — Warts 

 are very troublesome and disfiguring. The following 

 is a perfect cure, for even the largest, without leav- 

 ing any scar, and has been tested by many : Take a 

 small piece of raw beef, steej) it all night in vinegar, 

 cut as much from it as will cover the wart and tie it 

 on; if the excrescence is on the forehead fasten the 

 beef on with a strip of sticking plaster. It may be 

 removed in the day and jput on every night. In one 

 fortnight the wart will die ami peel otf. The same 

 prescription will cure corns. 



BiTCKWHEAT Cakes. — At night take sufiieient 

 warm water for a little more than the amount of bat- 

 ter re(julrcd. Thicken this with buckwheat Hour; a 

 little tcraham meal is an addition ; stir in a teacup of 

 fresh yeast, and let it stand till morning to rise, 

 when it will be fit for use. Leave enoush batter to 

 mix in again at night without yeast. After a day or 

 two the batter will require a half-teaspoon or so of 

 soda to sweeten it, put in just before baking. It is 

 nicer to mix your liatter in a stone jar and jiour otf 

 every morning what is re((uired for use, and not juit 

 the soda into the whole. The addition of a little milk 

 will make the cakes brown if desired. The batter 

 should be oeeasioually renewed. Now, as to baking 

 cakes, it is one the fine arts. Some heedless cooks use 

 so much grease, to keep the cakes from sticking to 

 the griddle, that they fill the room full of smoke to 

 the discomfort of all concerned. A doth sewed fast 

 to a fork is the most convenient greaser, and just as 

 little grrease should be used as possible. The fire 

 should be neither too hot nor too slack. Nothing is 

 better relished on a cold winter morning than well 

 prei)ared cakes of this kind. 



To Pickle Ked CAimAOE. — Wash very clean; 

 remove the coarse leaves and cut into shreds; i)ut 

 into ajar and cover with hot brine; when cold renew 

 the brine, and when again cold, drain. .^Ilow one 

 cup of white sugar to every gallon of vinegar; tie 

 into a cloth whatever spice you choose, and when 

 just boiling throw over tlie cai)bage. 



PicKi.Ei) PEprERS. — Remove the seeds from large 

 green peppers, by making a small incision at one 

 side; so.ak in salt and water three days, changing the 

 water each day; stuff with a mixture of nasturtiums, 

 chopped red cabbage, cucumbers, tomatoes, sea- 

 soned with whole mustard, cinnamon and cloves; 

 with needle and thread secure the opening, place in 

 jars and cover with hot Vinegar. 



Potatoes which attain their full growth and 

 ripeness in the fall are never soggy; nor are they if 

 kept at so low a temperature during winter as to 

 prevent the eyes from starting. If they begin to 

 grow in March, the dry character is lost, because the 

 sap becomes active preparatory to growth. A soggy 

 potato is either immature or premature. Mealiness 

 is a consequence of perfection in a state of rest. — 

 y. Y. Herald. 



Scotch Saoo Cream Soip. — Make a strong stock 

 by boiling an olil fowl till all the strength is taken 

 from the meat. While boiling add some whole white 

 pepper and a small piece of mace. Strain aud skim 

 the stock. Set it away to cool. When quite cold 

 remove every particle of fat that has risen aud hard- 

 ened on top. For every two quarts stock take three 

 ouuccs sa;ro or tapioca; wash in hot water, and boil 

 it in the stock one hour. Then break the yelks of 

 two eggs in a basin, add to them half a jiint of cream 

 or milk. Beat them together, and while beating 

 pour in gradually a little of the hot stock; then turn 

 all back into the stock or soup. Let it heat after 

 imtting in the cold milk till just up to the boiling 

 point, but take care it does not boil, lest the soup 

 curdle. Then dish and send to table. Veal, rabbit 

 or fowl answers for this stock, or all three put 

 together. — C/irMiun Union. 



LIVE STOCK. 



How to Break Colts. 



.\ minister who seems to have had considerable 

 experience in breaking and harnessing colts, thus 

 writes to the (foUUit llule : 



When the foal Is fifteeu months old wo begin to 

 educate him to harness. .Most colts are timid; they 

 are Ixjrn so. The first day, we Hiniply put a saddle 

 without the back-strap on, buckling up the belly- 

 band hiosaly. This Is done many times, iucreaslug 

 Ihc pressure. Then we lake the neck collar, anil put 

 il over his head, first permitting him to smell ol it, 

 and touch it Willi his nose, until he Is entirely con- 

 vinced that It is not calculated to hurt him. In like 

 manner we add part to part, until the colt is fully 

 hariiesseil. He Is then allowed to stand with the 

 harness on until he has time to reflect upon the 

 whole matter, and become aecustoined to the pres- 

 sure of the harness against his sensitive skin; for 

 we must remember that all this iicrforinance seems 

 very queer to hlin, aud startling. When ho has fully 

 composed his mind, and settled down into coiivletlou 

 that everything is all right and as It should be with 

 him, he is then walked about, the harness still on, 

 and brought hack every few minutes to the B|X)t 

 where lie is to be unharnessed, and taught to stand 

 as long as it would naturally take to remove the har- 

 ness. Straps are loo.'^eiied, bueklo-tougues started, 

 saddle and collar eased; in short, everylbiug done 

 that would be done in unliarnesslng, save removing 

 the harness. After several times, this standing still 

 while being unharnessed has come to be. In his 

 mind, a part of the programme, and he understands 

 it and assents to it as such. Unce learned, in the 

 case of an intelligent horse, is always learned. This 

 same process should be gone through with Id the 

 ease of a high-spirited, valuable colt, once or twice 

 each day, for a week at least. .\nd remember that 

 he is learning many lessons in one, including that, 

 the greatest of all a colt can learn, viz.; to have 

 confidence in and yield his will to man. Have great 

 patience at this point of his education, and ])roceed 

 step by step, advancing no farther than your piqiiPs 

 success justifies. During the harness exercises, 

 accustom the colt to pressure against the breast and 

 shoulder by lying long cords iuto the buckle either 

 side of tlie collar, and pulling gently, causing liim 

 to brace himself, as he would naturally do, against 

 it. This gives him the iilea of drawing weiglit some- 

 where behind him, and, by permitting him to pull 

 you along, he will grow to feel that he eau pull any- 

 thing. 



^ 



The Cow for Small Farms. 



Do men who own small farms keep three or four 

 cows for the purpose of raising calves for sale, or for 

 the butter the cows produce '■ Of course the reply is, 

 for butter. Then the breed to be selected is that best 

 adapted to butter. Observation and experience both 

 go to prove that the .Jersey, commonly calleil the Al- 

 derney, is above all others, the butter cow. They arc 

 easily kept, very docile and beautiful, giving milk of 

 superior richness, from which ispi-oduced finely col- 

 ored, solid butter, having an unequal texture aud 

 flavor. 



There are prodigies in any breed, but the ordinary 

 ■Jersey cow can lie relied on to give one pound of but- 

 ter per day, to average that the year round. They do 

 not go dry long; ofteutiines it is dillicult to dry them 

 otf bclbre calving. A record from ten to sixteen 

 pounds of butter per week is not at all rare. How 

 much better then for the housewife who aids her hus- 

 band in his etlorts to gather around him the com- 

 forts of a true home by |iurchasing household neces- 

 sities by the sale of the ilairy product, to have cows 

 tliat reward her labors by giving a (luanlity of rich 

 golden butter, so solid and waxy that it will command 

 a few cents extra on the |>oui)d. 



A tjeisey cow costs less to keep than a coinmou 

 cow ; if she proiliices a heifer calf. If a grade, it is 

 worth more than the butcher will give for a scrub 

 calf; if a thoroughbred, at five days old il is worth 

 from fifty to one hundred dollars. On largo farms 

 where the raising of cattle for beef is an object, the 

 short horn is the cow needed, but on small farms, on 

 all farms where the butler is made for market, the 

 Jersey cow is exactly what is or should be a ncccselty . 



How to Grow Pigs. 



With proper attention to three things pigs may be 

 kept growing and thrifty all winter, aud these tbings 

 are ; 



1 . A dry, warm place to sleep. 



2. tiood drink, either warm slop or fresh pumped 

 w.ater. 



:'>. Not too many hogs in an enclosure, and Ihey as 

 nearly as jrossible of a size. If you have large and 

 small together, the big ones will run over the little, 

 and tbey will not get their share of food. There is 

 much more danger of colic or eiiidcmie diseases 

 where the conditions mentioned above are disregarded 

 than where hogs are kept thrifty and growing, and 

 certainly there is more profit. A dry, warm bed Is a 

 cheai) luxury for hog's in winter, ami every farmer 

 should prepare a shed aud plenty of material In the 

 fall. 



