174 



THE LANCASTER FARMER. 



[November, 



Curious Fact About Potato Seed. 



We have been informed that several farmers in the 

 vicinity of Gwynedil station have this year lost their 

 entire potato crop because of the use of imperfect 

 seed for planting. Quite a lar2;e quantity of seed 

 potatoes were procured in the city and distributed 

 through the ueighborliood, and were duly planted in 

 the usual manner. To the surprise of those con- 

 cerned tlje potatoes never came up, and it was not 

 discovered what was the matter uuiil it was too late 

 to replace them. Then it was found that the dealer 

 or shipper of the potatoes, which probably came 

 from the East or from Jersey, had sprinkled salt 

 over them to prevent their sprouting while in his 

 hands. This may be no injury to potatoes intended 

 for the table, but in this case at least the germinating 

 power seems to have been only too well destroyed. 

 The lesson of it is that those farmers who buy pota- 

 toes for seed along the city wharves should be careful 

 to see that they have not been salted. Salt is a good 

 thing in the right place, but that place is uot a 

 potato bin. — DoytcKtown Inlellirjcucer. 

 ^ 



Saving Cabbages Till Spring. 



We know of no better way to preserve cabbages 

 through the winter than that which we have recom- 

 mended for a number of years. It is to plant or set 

 them up in rows as they grow — that is with the roots 

 down — fill in with soil pretty freely, then make a 

 covering by planting two posts where there is a fence 

 to rest on, or four where there is not, allowing for a 

 pitch to carry oft' the water ; lay bean-poles opposite 

 the way of the pitch and ct)Vcr with cornfodder or 

 straw or boards. In using through the winter avoid 

 as much as possible the sun side and close up again. 

 We have kept our cabbages for about twenty 3'ears 

 this way in a perfect state through the winter and 

 into the spring, and could even up to the first of May 

 if desirable. Wa see other methods recommended, 

 and they may answer just as well, but as to our own 

 we speak from along experience. — Germantowii Tel. 



Preserving Grapes. 



In keeping grapes the first requisite is to have well- 

 grown and well-ripened specimens. If too green 

 they will shrink, or in a moist apartment they will 

 rot. If over ripe they will decay sooner. Next they 

 should be placed in a cool aj)artment, nearly or quite 

 down to freezing. The rich juice of well-ripenened 

 grapes will keep them from harm if several degrees 

 below the freezing point. They should next be 

 packed in some dry, soft substance. Dry cotton bat- 

 ting will answer, but baked sawdust from some soft 

 wood that will uot impart a bad taste to them, will 

 answer better. Maple leaves, placed in alternating 

 layers with the bunches, have done well. It is very 

 important tliat the grapes be put up when not covered 

 with any moisture, but well dried, and with all de- 

 fective berries removed. — Ainerican Cultivator. 



Quinces. 



The quince tree does not require more room than 

 the average dwarf pear. Tlie orange variety is the 

 best. It can be grown anywhere where the soil is 

 rich and not too wet. Along -a wall or fence is a 

 good location. The trees should stand about eight 

 feetajiart and be set rather deep. See that there are 

 no worms in the stem at the ground, a little below 

 and above the surface, at planting. These pests 

 will attack every tree, and should be ferreted out in 

 spring and fall ; but they will probably got the 

 upper hand and finish the tree in from six to nine 

 years. This must be expected and provided against 

 by having another batch of trees coming on and 

 ready to take the place of those now bearing. This 

 is better tlian attempting to keep alive old, sickly 

 trees, whose usefulness is over. — GcvmaiUou'u I'cle- 

 grajjh. 



DOMESTIC ECONOMY. 



Feeding Apples. 



Apples are very healthful and agreeable food for 

 stock of all kinds, and rather than sell them for a 

 few cents a bushel wo would feed them. They may 

 be kept by pitting them, as is done with potatoes, 

 and covering with straw and earth. If put in small 

 pits, one may be opened and used at a time. We 

 should rather feed them separately than boil them 

 with roots or corn, as then they will help the appe- 

 tite for other food. A peck a day would be a mode- 

 rate quantity to feed one cow or ])ig. When feeding 

 pumpkins and potatoes boiled, we would give some 

 corn whole and dry. Some dry feed makes more 

 solid pork than when all the food is cooked. — Ameri- 

 can Agrlciituri»t. 



The Peach Borer. 

 Four years asro I heard that ivinter onions or shal- 

 lots set around the trees would prevent borers from 

 working on peach trees. I tried the experiment on 

 fifty trees just set, and on examining them to-day I 

 find many trees not thus protected are fnll of worms, 

 but I have never found a worm on one with onions 

 growing around it. I set eight to twelve around 

 each tree, — Prarie Farmer. 



Storing Turnips. 



The turnip, of perhaps all roots, is the most im- 

 patient of heat. It starts to grow on the slightest 

 provocation. In a cellar of not over 40 degrees, one 

 may find it growing freely, after an incarceration of 

 but a few weeks. It is growth which is the great 

 enemy of preservation, and it is heat which excites 

 growth. There is a natural heat in roots when put 

 in a heap — a little heat from one root and a little 

 more from another soon makes a pretty high degree; 

 but in the open field this is carried off. It accumu- 

 lates. The roots sprout, and thus give off more heat, 

 and it all soon becomes a regular turnip stew. The 

 turnip indeed does not mind a little frost. If they 

 were put in small lots in stalls, where the frost could 

 get at tliem, and covered with straw to prevent rapid 

 thawing, they would keep better than if covered with 

 earth, which rather serves, as we have seen, to col- 

 lect the heat and boll the roots. 



As to how best to keep turnips, that will, of 

 course, depend on each person's conveniences. But 

 if each one keeps in view the fact that heat is more 

 likely to injure them than cold — and a very low de- 

 gree of heat at that — he will readily find out when 

 he looks about what is the best way for him to pre- 

 serve them. — Gennantown Telegraph. 



The Best is Always Demanded. 



Not only do rich consumers demand the best arti- 

 cle, but all who have the means to buy and the sense 

 to discriminate, demand the same thing. They will 

 turn up their noses at the inferior article, and take 

 the superior one every time. 



Honey, as well a fiour, beef, cheese, apples or grain 

 will bring the highest price and readiest sale, when 

 it is of the first quality, and put up in attractive 

 style. Poor honey, as well as poor butter, is a drug 

 in the market. And yet many cling to their old 

 notions and put up their honey in clumsy and un- 

 attractive packages, and then grumble because they 

 cannot sell it at the highest price paid for a first-class 

 and attractive article, forgetting that it is the gilt- 

 edged article that brings remunerative prices and a 

 brisk demand. 



The market now demands light honey in single- 

 comb boxes, and in another year no other will find 

 sale without the aid of a steam engine or some such 

 power to push it off. The enterprising, the wide- 

 awake bee-keeper will use prize boxes — Uaving the 

 6, 12 and 24 pound boxes for old fossils to use, and 

 to whine over them because they don't sell them at 

 any price. It makes no differeuce where it comes 

 from — the best and most attractive goods are always 

 in demand. — Amerieun Bee Journal. 



Hams. 



For preserving hams or beef take six gallons of 

 water, nine pounds of salt, three pounds of sugar, 

 one gallon molasses, three ounces saltpeter and one 

 ounce of saloratus. Mix these ingredients and heat 

 ito a boiling point, skimming off all the impurities. 

 When cold pour it on the meat. Do not rate the 

 amount of materials according to the amount of 

 meat, but mix in the proportions given, and use 

 enough of the mixture to cover the meat. This 

 method cures the hams and leaves them tender and 

 juicy. They never get hard. Leave the hams in the 

 [>ickle from four to six weeks, according to their 

 size. It takes longer to cure large hams than it does 

 small ones. Always move the hams after they have 

 been in the pickle throe days. Take them out and 

 pack them over. This is necessary, for when they 

 are closely packed together some parts of the hams 

 do not have a chance to be penetrated by the pickle. 

 Kei'p beef in the same way, except boil over the 

 pickle before warm weather in the spring. — Farmers' 

 IJoiiie Journal. 



Frying Raw Potatoes. 



We thought we knew how to fry raw potatoes, but 

 found we were mistaken when a lady friend, who 

 came to stop with us for a few davs, convinced us 

 she had ab.tter way. And such a little ditrerciiec 

 there was in the cooking of them, too — to make 

 them so much nicer. The secret was in keeping 

 them covered as they cooked. 



The potatoes were washed, pared and sliced thin, 

 put to fry in a spider previously heated and buttered, 

 the same as I was in the habit of doing ; salted to 

 taste, too, and to think that just keeping them cov- 

 ered should make so much difference and improve- 

 ment — in the way of cookinc them. They would 

 come to the table so crispy and crusted, with scarce- 

 ly a slice broken, owing to the care of handling, 

 when being turned over. Oh ! they are nice, and 

 taste just as mother's did at home. 



Scotch Shokthread. — Rub together into a stifl', 

 short paste two pounds flour, one pound butter a'nd 

 six ounces loaf sugar; make it into square cakes, 

 about a half inch thick, |)inch them all along the 

 edge at the top; over the whole surface of the cakes 

 sprinkle some white comfits; put the cakes on tins 

 so as to touch each other ou their edges, and bake 

 in a slow oven. 



Household Receipts. 



Apple Float. — One pint of eood, stewed apples, 

 which arc free from lumps, whites of three eggs, 

 well beaten, four tablespoonfuls of powdered sugar. 

 Beat the apple, eggs and sugar together until stiff 

 enough to stand alone. Make a soft, boiled custard ; 

 flavor with vanilla ; pour into a deep dish, and pile 

 the float on top. 



Cold-water Cake. — Three and a half cups of 

 flour, two of raisins, chopped fine ; two of sugar, a 

 cup of butter, a cup of cold water, the yolks of six 

 effgs, well beaten ; half a teaspoonful each of cloves, 

 cinnamon and soda, and a little nutmeg. 



Gaud Gingerbkead.— One-half cup buttermilk, 

 one cup melted butter, two cups molasses, two eggs, 

 one tablespoonful of ginger and one teaspoonful of 

 soda ; mix as soft as can roll, and roll an inch thick; 

 this will make four cards. 



To Renovate Gilt Frames. — Take sufficient 

 flour of sulphur to give a golden tinge to about a 

 pint and a half of water, and in this boil four or five 

 bruised onions; strain oft' the liquid, and with it, 

 when cold, wash with a soft brush any gilding which 

 requires restoring. 



Cheese Omelet.— Butter the sides of a deepdish, 

 cover the bottom with thin slices of cheese, place 

 upon this very thin slices of bread, well buttered, a 

 little red pejiper and mustard, another layer of 

 cheese, and, just before putting in the oven, beat the 

 yolk of an egg in a cup of cream and pour into the 

 dish. Bake for half an hour, or until it is nicely 

 browned. 



Game Birds. — Fine game birds are always heavy 

 for their size; the flesh of the breast is firm and 

 plump, and the skin clear; and if a few feathers be 

 plucked from the inside of the leg and around the 

 vent, the flesh of freshly-killed birds wi'l be fat and 

 fresh-colored; if it is dark and discolored, the game 

 has been hune a long time. The wings of irood 

 ducks, geese, pheasants and woodcock are tender to 

 the touch ; the tips of the long wing-feathers of 

 partridges are pointed in young birds and round in 

 old ones. Quail, snipe, and small birds should have 

 full, tender breasts. 



Corn Oysters. — Fifteen ears sugar corn, grated. 

 Salt and pepper to taste. One cup of grated bread, 

 four eggs, yelks beten light, whites to a stiff froth 

 just before baking. Grease the griddle well with 

 butter. Bake like griddle cakes the size of oysters. 

 Scrape the juice out of the cob; do not grate too 

 closely. Late in tlie season add a little cream. 



A Nice Way to Cook Young Chickens. — Take 

 younir chickens, dress them as usual, take them apart 

 at each joint, wash them and place them in a drip- 

 ping pan, and just cover them with sweet thin cream, 

 season with salt, pepper and a little butter, put them 

 in the oven to cook. When the cream is almost 

 cooked awa}' the chickens are done. They are splen- 

 did cooked in this way. 



Beef Omilet. — Theee pounds of beef chopped 

 fine; three eggs beaten togethe-; six crackers rolled 

 fine; one tablespoonful of salt, one teaspoonful of 

 pepper, one tablesjioonful of melted butter; sage to 

 the taste; mix well and make like a loaf of bread ; 

 pnt a little water and bits of butter into the pan; in- 

 vert another pan over it; baste the omelet occasion- 

 ally; bake an hour and a quarter, and when cold 

 slice very thin. 



Scalloped Mutton. — Cut cold boiled or roast 

 mutton into bits, removing all skin and gristle. If 

 you have no gravy, make it by stewing the scraps 

 and bones in a little water, then season with pepper, 

 salt and tomato catsuji, and strain it over the meat. 

 Boil some potatoes, and mash them while hot until 

 they are free from lumps, then beat with a fork until 

 white and liirht ; add a lump of butter, some milk, 

 and lastly a beaten eag. Mix well, then place the 

 meat and gravy in a pu.lding-dish ; spread the 

 mashed potato — which should be quite soft — smoothly 

 on top, brush it evenly with a beaten egg and bake it 

 in a quick oven until it is a beautiful golden brown. 

 This makes an excellent breakfast dish and can be 

 prepared — ready I'or baking — tlie night before. 

 F.special care should be taken to have plenty of 

 gravy, as it is absorbed in cooking, and the dish will 

 not be so palatable if too dry. 



Tapioca Jelly. — Soak a cup of tapioca over 

 night in a pint of water. In the morning set it on 

 the back part of the stove and add a cupful of warm 

 water ; let it simmer slowly, stirring it often to pre- 

 vent burning. Cook until it looks clear, and if too 

 thick add a Ittle boiling water. Flavor with sugar 

 and lemon juice, and turn into wet moulds to cool. 

 Serve with sweet cream flavored with vanilla and 

 sugar to taste, and a little gr.ited nutmeg. 



Rice Blanc Manoe. — Mix four tablespoonfuls of 

 rice flour in a little cold milk, add a pinch of salt. 

 Stir this into a quart of boiling milk, and boil and 

 stir for ten minutes. When partly cool add the 

 whites of two or three eggs beaten to a froth and 

 cook again until almost lioiling, then torn into a wet 

 mould. Serve with cream sweetened and flavored. 

 Farina, or arrow-root, may, be cooked in the same 

 manner, omitting the eggs and the second boUing, 



