1877, 



THE LANCASTER FARMER. 



i9l 



DOMESTIC ECONOMY. 



Economy in the Use of Fuel. 

 Much money Ib waslcd In tlio too rajiiJ conilpiislioii 

 of coal, especially wlicn Uio licaliiiK apparatus is a 

 furnace lu the cellar. If tlii» Is left tu llie uianage- 

 inent of servants, they will keep the (ire-box full, and 

 all the damiiers open, with the Rrate-liars red hot 

 below, and the thermometer amonj; the eitthties In 

 the rooms above. This Is too hot for beallli, Injures 

 doors and furniture, uses up the furnace, and wastes 

 fuel. In runnlni: a furnace for the last tliree years, 

 wc have found " jiea coal," which is the screened 

 refuse of the coal yard, an excellent rcjrulator of the 

 heat and a great saving in the coal bill. It is often 

 thrown away in the coal yard, and when sold, can 

 generally be had at half the price of furnace coal, or 

 less. It contains as much earbou as coal of larger 

 Bl/.e, and if the combustion is properly regulated, 

 will go as far iu heating a house. For all that is 

 consumed there Is a reduction of one-half In thi! cost. 

 But II Is of special service in the regulation of the 

 combustion of the coarser coal In moderate weather, 

 or during the night, when a lower temperature is 

 desirable for sleeping rooms. Ordinarily, a furnace 

 need be visited but three times a day to keep up a 

 comfortable warmth In the rooms above. Beginning 

 in the morning at six o'clock, the ashes are well 

 shaken down, fresh coarse coal Is added, and a thin 

 layer of pea coal on top of this. This process Is re- 

 jieated at mid-day, and at nine or ten in the evening, 

 on retiring for tlie night. More of pea coal is added 

 at the last visit, to check the combustion for the 

 night. In the morning tlie whole mass of coal in the 

 fire-lox is completely ignited, and there Is a good fire 

 to begin with. More or less of pea coal is used ac- 

 cording to the temperature of the weather. It is the 

 best regulator of combustion we have ever tried, and 

 saves from a quarter to a third in the expenses of 

 heating for the winter. Tliis Is an item worth look- 

 ing after iu these hard times. — Americait Ayricnl- 



tttrUt. 



^ ■ 



Extravagance. 

 A charming and intelligent Freuehwoman, who 

 prides herself on licingan accomplished housekeeper, 

 declares that every family of moderate means iu 

 America throws away enough to support a family of 

 equal size. She can prepare dinner Irom food which 

 an American housekeeper would throw away. She 

 says it is distressing to see, as she often does, a man 

 atmarket buying a steak from the round because 

 his straightened cireumslanecs forbid the purchase 

 of choicer cuts. She does not pity him because it is 

 from the round, but for the wretched, unpalatable 

 manner in which it will be served to him at dinner, 

 hardened and dried liy broiling, instead of being 

 stewed with vegetables and delicately flavored after 

 the French method. Wlicn poverty tries the soul 

 and empties the iKJcket-book, high-priced table luxu- 

 ries have to be abandoned, and as a con.iequence 

 cheaper meats and inferior cuts are bought, and a 

 miserable, inadequate, poorly supplied table Is the 

 result. And still the expenditure is far beyond that 

 of a French family, who will fare sumptuously on 

 half the money. 



A Cure for Diptheria. 



Dr. Chcnery, of Boston, Is honest enough to pub- 

 lish his siiecific for the cure of diptheria. It Is hypo- 

 sulphite of soda. He says it is a sure remedy ; that 

 he uses it in his practice, and has cured more than 

 one hundred and fifty cases. We sre told : "A dose 

 of hyposulphite is from five to fifteen grains or more 

 in syrup every two or three hours, according to the 

 age'and circumstances of the patient.il'urging Is the 

 one evil which an overdose can produce, hence aa 

 much as the patient can bear without producing that 

 result is a good rule in the severer cases. Tlie solu- 

 tion or mixture can be used in doses of five drops to 

 half a drachm in milk. For thorough stimulation 

 the amount is greater than can be taken in water. 

 Dr. Chenery usually gives the speeifie in such d ^ses 

 as can be readily taken iu milk, using milk besides 

 as food for small children. It is said, however, that 

 hyposulphite prevents the digestion of milk, and 

 therefore it should not be given in less than one hour 

 after administering the medicine." 



Canada claims to have produced the largest 

 cheese on record. From the IngcrsoU factory has 

 been turned out a cheese weighing 7,00(1 pounds. It 

 was 6 feet 10 inches In diameter, ;i feet in height and 

 21 feet in circumference. It rcciuircd one milking of 

 7,000 cows, or 3.5 tons of milk, to produce It. 

 ^ 



Household Recipes. 



MoLA^SEs Fkuit Cake.— 1 pound of sugar and % 

 pound of butter, beaten to a cream. Slightly warm 

 2 cups of molasses and mix well w ith the butter and 

 sugar, next the well-beaten yolks of l! eggs and ".j 

 cup of sour cream ; 1 tablcsiioonful of cinnamon and 

 1 of cloves; 1 t.ablespoonful of ginger if desired; 2 

 pounds of sifted flour, with the well-beaten whites of 

 6 eggs ; 1 heaping teaspoonful of soda, dissolved in 

 bot water, and at the last 1 pound of currauts, well 



washed and dried. Flour the fruit well before mix- 

 ing. Bake in two bread pans lu a slow ovou. 



iRIiBPKOAC IIAIM.E WaY tO liKOII. A StFAK. — 



First see that tlie fire is clear anil not too much of it; 

 oi>eu wide all tlic ilralts, to carry oil' the smoke that 

 is made during I lie process of boiling ; then see tliat 

 the gridiron is smooth and quite clean ; rub It 

 well with whiting or chalk ; lay on your steak. Do 

 not (lound it, nor after it is In the Are stick a fork into 

 it, as tlie juice will escape. Neither salt nor |»epper 

 it. ; do that fin the dish. Placi* the gridiron close to 

 the lire for the (Irst few minutes, to carbonize 

 the surface, then turn it over quickly to carbonize the 

 other side. Now it should be exjiosed to a slower 

 fire, to do which place two bricks on thciredgcs, and 

 rest the gridiron on Hum. The steak should he 

 turned repeatedly and carefully, and when it feels 

 rather firm to the touch it is rare, and, if so liked, it 

 should be taken olf, laid on a hot dish, on which 1 '; 

 ounces of butter has been melted, less than onc-hatf 

 teaspoonful of salt, a pincli of white pepper and one 

 teaspoonful of chopped parsley, well mixed ; lay the 

 steak on one side and then on the other. Serve Im- 

 mediately. 



Smai,i,-Pox— To Pki^vent 1"itti\o. — A great 

 discovery Is reiHirted to have been made by a surgeon 

 of the Kngllsh army In China to jirevcnt pitting or 

 marking the face. The mode of treatment is as 

 follows : 



When in small-pox the preceding fever is at Its 

 hclglit, and just before the eruption appears, the 

 chest Is thoroughly rubticd witli croton oil and Tar- 

 tar-emetic ointment. This causes the whole of the 

 body to break out to the relief of the rest. It also 

 secures a full and complete eruption, and thus pre- 

 vents the disease from attacking the internal organs. 

 This is said to be now the established mixlc of treat- 

 ment in the English army in China, by general 

 orders, and is regarded as petfcctly elfectual. 



CiKE FOK CiiAVi'ED Hands. — One part of glyce- 

 rine, four of Pond's Extract or Witch Hazel, four of 

 water ; put In a bottle and shake well ; it is ready for 

 use Immediately ; it is well to shake thoroughly each 

 time of using. 



CoTTACiE PiDDiN'ii. — One cup of sugar, two and 

 a half teaspoons butler, two eggs, one cup milk, one 

 pint flour, two teaspoons baking powder. Serve wilh 

 wine sauce. 



Chickens. — In frying chickens we try to have the 

 lard very hot, spiukle the pieces well with flour, put 

 them in and cover tiglitly for awhile, cook as fast as 

 possible without burning. After a little while take 

 ofl: the lid, season wilh salt and pepper, and if brown 

 turn the pieces and brown again as fast as possible. 

 We think the meal is more tender and much more 

 juicy than when allowed a longtime over a slow lire. 



MrsH. — While the pot of water is boiling stir in 

 the sifted meal slowly, beating hard, \\lien thick 

 enough, until the whole mass is smooth and then we 

 pour 11 out into a crock and set in a cool place. We 

 generally put the salt in the water. M'u have not 

 yet noticed any raw taste about it. 



Cheese and Bueau Toast. — Grate half a cup of 

 good cheese — use your cruinlis and dry pieccB — mix 

 with It one cup of grated bread and Hie yolk of one 

 egg, half a spoonful of butter, and three spoonfuls 

 of rich cream. Adda salt spoonful of salt, and a 

 sprinkle of cayenne and mustard if desired. Toast 

 two or three slices of bread, spread the cheese mix- 

 ture on quite tliick, put into the oven a minute or 

 two, and send to table hot. Or lay on a lop slice, 

 and make sandwich. Take a sharp knife and cut 

 into four pieces. 



CooKiNO Potatoes. — The Xcliraska style is .-.s 

 follows : Wash them well in cold water, cut off a 

 small piece of each euil, put them into the pot and 

 fill up with the coldest water you can get. Do this 

 at least two hours bclbre the lime to |)ut them over 

 the fire, then boil i(uickly until ilone, (by fork proof); 

 take olf the lire, lay tlienion anapkin in their jackets, 

 cover up with the corners and serve. 



Indian Mi'^kiss. — One (niail of Indian meal, 

 scalded, one quart of wheat flour, stirred in the meal 

 when cool, one dessert sjioonful of salt, one lable- 

 spoonful of melted Initter, four tablesixionfuls of 

 condensed eggs, and one-half lake of compressed 

 yeast, or two cents' worth of bakers' yeast, and milk 

 sullieient to form a si ilf batter. If for breakfast, sel 

 over night : for lunch, early in the morning. 



Mini e Pies Without Meat.— One cupful sugar, 

 one cupful molasses, one cupful water, one and one- 

 half pounds rai.slns, (chopped,) one-half cupful 

 weak vinegar, one-half cupful butter, a little salt, 

 three eggs, three pounded crackers, spices tosuit the 

 taste. This will make six small pies. 



LiNCH Cake.— One large tablespoonful butter or 

 lard melted In one cupful hot water, two ciipsftil 

 molasses, one quart Hour, stir two teaspoonsful bak- 

 ing ])owdcr into the molasses; line tin with buttered 

 paper and bake. 



New Enoi.and SroNGEC'AKE.— Eight eggs, their 

 weight in sugar, half their weight in flour, a lemon 

 rind grated, and add juice ; beat the whiles separate 

 and add last; line the pan with builered paper, and 

 b»)ie in a pretty quick oven three-quarters of an hour. 



LIVE STOCK. 



Caring for Stock. 

 This Is a dally ii|H'ration now, and, until grata 

 grows in the spring, will Ik' the most ini|)<irtaiil one 

 on tlie farm. Much of the annual profit of the far- 

 mer — in many ea.'-es, "'/ the profit— ^Icpende u|Hin 

 his skill and experience In feeding and inanaL'Ing the 

 stock through the winter. He must guard against 

 wasir of feed, waste of flesh, waste of vilalily, for all 

 these mean a waste of money. Five cents a day 

 appears like a small siiiii, but when it applies loan 

 animal in loss or gain, during five moiitlis of the year, 

 it may rejircsent a large proportion of llio entire 

 year's profit or loss, as the case may be. The first 

 care of the farnwr should he to provide warm Bheltcr 

 for every aiiiriial he possesses. This advice has been 

 repeated so often that It has become trite, but Ills 

 just as good ailviee as It ever was, and nine out of 

 ten farmers can still iirofit by It, though they may 

 have read II a thousand times, .\lne-tenths of the 

 cattle sheds and stables of the country arc not half 

 warm enough for proiier winter prolccllon. .More 

 care Is given, generally, to the horse stables, but 

 three-fourths of these will not keep the animals 

 comfortable during the cold weather of wlnt<'r in the 

 Northern States. The llooring anil the sides should 

 be absolutely air-tight, and ventilation provided for 

 at the top. The practice of tying horses up with a 

 halter should be abandoned. Each horse should 

 have a roomy box, with a door nt Ihe rear oix'iiing 

 into a hall or piissaL'c way. The manner In which 

 horses are usually tieil up lu narrow stalls, wllh no 

 liberty whatever. Is irinl, and Is a fruitful source of 

 Injury. Give them lilierty of moveinenl and room to 

 turn round and lie down if they desire. A recent 

 writer asserts that the teinperature Inslilc the slablii 

 should be but little higlicr than outside, as this would 

 avoid sudden change from warm to cold and vice 

 vernii In taking the animals In ami out. He Is a 

 merciful man, truly, but how would he like the 

 apjilicat Ion of his theory In his ownca.se? Sudden 

 and extreme altcralions arj to be avoided, 

 of course, wherever possible, hut this writer 

 did not take into consideralloii the dlflTer- 

 cnce bctwecu the state of rest inside the 

 stable, and active exercise outside — a diircr- 

 cnee, as Captain Cuttle would say, "as is a 

 dllfcrcnce." Wi^wcml'l not advise close, unventi- 

 latcd stables, but if they are made warm enough to 

 kccji the animals from shivering and the dung from 

 freezing to them whenever they lie down, and are 

 kept clean, we would rather risk them than the well 

 ventilated stables , so commonly seen — ventilated all 

 over, sides, floor and overhead. 



Feeding ranks in importance with shelter, in a con- 

 sideration of this subject. Every farmer thinks he 

 knows just how to Iced to the licst ailvantage, and 

 licrhaps they ilo know belter than they practice. 

 Most farmers could improve in one resi>eel, at least — 

 and that is giving more Yaricty of food. How com- 

 mon is the practice of confining callle to corn fodder 

 the whole winter, and horses and sheep to hay. It 

 would be easy to exchange two or three times a week 

 — give tlie horses, or even the sheep, a bundle of 

 fodder, and the callle a nip of nice hay— and yet a 

 great many never do this much, even. A feed of 

 I roots (KMa.sionally woulil contribute ten times Its cost 

 to the welfare of the animals— horses, sheep, cattle 

 and hogs— and in lieu of roots, a c(M)ked meal of 

 chopped hay, or fodder, with grain or meal of sonio 

 kind, would answer the same piirjiosc. Furnish a 

 variety somehow, for it is aa necessary to animals as 

 to men. 



Watering Horses. 



This subject is again on the carpel, and llicie arc 



as many views as lliere are w.ilcrs as to when, how 



often and how much water a horse is to he allowcil 



daily. Some think oik f a day is enough, some twice, 



some thrice, ami .-ome that water should always be 



in reach of a horse w hen in the stable ! People ae- 



cuslonied to use, feed and water horses soon find out 



how to treat them, and in this Irealmcnt how often 



I they should be w.iUred daily. Tluw who only drive 



I horses and know nothing "nuuc about them, may 



j neglect them through ignorance or inaltcniion, but 



must understand thai Ihey slioulil be watered three 



' times a dav at regular intervals wilh cold water In 



I summer, if it can be had, and mild water in 



i winter. Pump or spiing watir ni-eis these coiidi- 



lioiis. If driven tlicv shcmlil not be watered until 



1 cooled oil', and Ihen t'liev should be allowed as much 



I H.- they can drink, and not driven again immediately 



after." In the stable these Ihiiigs settle themselves. 



The common iiraetiee Is to water before feeding. 



' HoiFCB watered three tlmrs a day— morning, no<in 



and night— will be iu far belter condition for work of 



anv kind than if watered hall a dozen times, as some 



' people driving allow their horses to be. They will 



>weal less and be more livi ly. and we believe will !«• 



1 in better health. Once a d.i'y or twice a day even is 



I not sullieient, though horses can get along wilh it as 



I can cattle, but it is not advisable oj humane. Iu 



I ftelds where there are full watering-troughs cattle 



will be found to go to them aliout three times a day 



and horacs the s&rae.—Ocrmantvun Tclegiaph, 



