1879. J 



THE LANCASTER FARMER. 



95 



with a few preserved cherries. Put the mixture in 

 the mould carefully, so as not to disturb the cherries, 

 and steam the pudding for an hour and a half. Leave 

 It in the mould a second before turning it out. 



POTATO CROQUETS. 



In preparing this tasty side dish Miss Dods re- 

 quired one pound of mashed potatoes, one egg, one 

 tablespoonful of milk, a little pepper and salt, and a 

 cup or two of bread crumbs or cracker dust. The 

 best utensil for mashing potatoes is a fork, but a 

 good method is to grate them through a sieve. 

 When the potatoes are mashed the salt and peppej 

 are added. The milk and the yolk of one egg are 

 then mixed in, and the whole stirred over the fire 

 until the egg Is dry; this requires about one minute. 

 The kneading board is well (loured, and, while warm, 

 the mass is separated into small balls or rolled into 

 any shape desired. The while of the egg is then 

 beaten slightly, and each ball covered with a light 

 coating. The bread crumbs or cracker dust is then 

 placed in a piece of paper and the balls separately 

 placed upon it, and by rolling them from side to side 

 are completely covered. This, she said, was the best 

 method of coating fish. To cook anything in fat, 

 such as oysters, croquets or fish, the grease should 

 be heated to 375 degrees. This heat could easily be 

 determined, for at that degree the fat began to 

 smoke. At this heat they would be done in about 

 one minute. In order to keep It from burning when 

 not In use, a raw potato or a large crust of bread 

 should be placed in the fat, to be removed again 

 when ready for use. Fat can be used over and over 

 again. When its properties are exhausted it can be 

 readily renewed by adding fresh material. This rule 

 applied to lard as well as drippings. When any- 

 thine is cooked in fat or lard, it should be removed 

 from the pot and placed at once ou a piece of brown 

 paper. This would absorb the remaining grease. 

 The croquets were placed in a pot of sniokinir drips, 

 and in a few moments were removed, and were 

 found to be beautifully browned. Incident ally, she 

 stated that it was never well to boil meats quickly. 

 B'- permitting them to simmer over the fire the 

 juices were brought out better, and the flavor was 

 therefore much richer. 



TKVSSKD FOWL. 



Her directions for trussing a fowl were given as 

 follows : Pass a needle, threaded with a strnnc- cord, 

 through the under pari of the wing, pass it next 

 straight through the lop part of the leg an'l uuil'i' 

 part of the wing. Then pass the needle eiraiglit 

 through the body of the fowl, bring it out Ihrounh 

 the top part of the other leg, then pass it through 

 the under part of the other wing, turn the 

 fowl ou its breast, pass the needle through the 

 top part of the wing, through the skin that folds 

 over the neck, through the top part of the other wing. 

 This brings the two ends of the string together. 

 Draw thera as tight as possible, in oi-der to give the 

 fowl a plump appearance. Then take another string 

 and pass the needle close to the backbone, then over 

 one leg, through the skin at the foot of the breast, 

 pass it next over the other leg and tie It as tight as 

 possible. In trussing for roasting the process is just 

 the same, exce^jt that the claws are chopped off and 

 the legs dipped into boiling water, a moment, so that 

 the skin can be taken off easily. To boil the fowl a 

 piece of greased paper should first be tied over the 

 breast. This softens the meat and gives it a good 

 color. The fowl is then placed in a pan of boiling 

 water, to which salt is added. If it is young, it is 

 allowed to cook slowly for an hour; if old, more 

 time is required. The dressing for fowls was ilnn 

 made. For this she used two ounces ot liuiM). .m- 

 pint of milk, a little pepper and salt and i«.. Iml- 

 boiled eggs. The butter was melted in a siunll |i:in, 

 and the fibur at once added and mixed. A pint of 

 milk was then poured into the pan, and the ingredients 

 stirred until the milk boiled. At boiling point pepper 

 and salt were added, and the compound was allowed 

 to boil two minutes longer. The whiles of two hard- 

 boiled eggs were then chopped and added to the 

 dressing. The fowl was then removed from the Are 

 and placed on a aish, the strings removed, and the 

 dressing poured over the breast. A closely-woven 

 sieve was then placed over the chicken, and the hard 

 yolks of the eggs grated through it upon the fowl. 



TERRAPIN. 



Terrapin ought never to be bought unless it is six 

 inches long. To kill, plunge in boiling water, and 

 boil for three quarters of an hour, or until the claws 

 will pull away. In the water put a good quantity of 

 salt. To open the terrapin draw away the claws or 

 feet, and remove the thick skin and slip out the 

 claws and the meat, and lay the terrapin on its back. 

 Take the shell at the head and slip it off carel'ully, 

 as you don't want to break the meat. Be also care- 

 ful not to break the bag holding tlie eggs. Taking 

 the towel, draw away the head, and be very careful 

 not to break the gall. Cut away the liver carefully 

 from both sides, only a small part of the head can be 

 used. All the meat that can be used is grated up. 

 For each terrapin is required 7 oz. butter, % oz. 

 flour, 4 tablespooufuls cream, aud nearly l.j pint 

 Madeira, a little pepper and salt, and a very lillle 

 cayenne. Melt in a small saucepan the butter, aud 

 add to it flour and cream. Stir carefully until it 



and let It boil for two minutes. A little grated nut- 

 meg may be added to this according to taste. Take 

 from the Are when it has cooked two minutes and 

 pour over the Madeira. 



Live Stock. 



and No. 16, »7.5, D A. Rupp ; No. 13, 8ti5. Adam 

 Hoke ; No. H, $62, Michael Schall. Total, 81,.')89. 



The follo.vlug calf bulls and yearlings were also 

 sold: No. 1, to D. A. Kupp, for 8260; No. 2, 8. 

 Koop, $i:'.6; No. ^, J. Dukehart, ?113; No. 4, Geo. 

 Gross, ?il; No. .5, S. G. Irvin, |(i7. Total, $807. 

 The average price of cows was something over ?88 

 per cow, and that of the bulls and yearlings $121.40. 



The Chillingham Wild Cattle. 

 We take the following extract from the Newcastle 

 (England) Conrnnt of A])ril 4th : 



At the let of the Chillingham grass parks, last 

 week, the company, by the kind permission of the 

 Earl of Tankerville, had the pleasure of Inspecting 

 a fine young bull, half-breed, from the celebrated 

 white cattle of Chillingham. This being the first at- 

 tempt to cross this "untamed, unmixed and un- 

 stained stock," great interest was manifested In the 

 animal, In which the old wild nature could be easily 

 detected by the bold, defiant head and sharp, fierce 

 eye. It appears that two heifers of the pure short- 

 horn breed were put into an enclosure with one of 

 the wild bulls of Chillingham park, which had been 

 trapped for the purpose. At the first meeting the 

 bull would have nothing to do with the heifers, but 

 showed fight. The be.asts were then separated, it 

 being feared that mischief might result from leaving 

 the untamed bull and the heifers together. Three 

 weeks after this another trial was made, and the re- 

 sult was the same. It was accordingly decided to 

 leave the heifer with the bull, and let her take her 

 chance. The consequence was that they became 

 friendly, as she went into the same place to lie at 

 times. The second heifer was then passed into the 

 enclosure, and they all agreed very well together. 

 The last heifer put in gave birth on the 10th of June, 

 1877, to a very fine heifer calf, pure white, with a 

 srand coat of hair, white muzzle and red-tipped ears. 

 On the 17th of the same month, seven days later, 

 the other heifer produced the fine bull calf already 

 mentioned, and which is more of the wild type. It 

 has a brown muzzle and spotted nose, black eyes and 

 black eye lashes, and red-tipped ears; also a white 

 and splendid coat of hair, and Is not always safe to 

 approach. The two animals are named respectively 

 Eve and Adam, this being the first cross from the 

 wild native cattle. They were permitted to suck 

 their dams for nearly twelve months. The bull 

 iiossed his dam when ten months old, and she has a 

 hull calf— a perfect beauty, being pure white, white 

 uose, and red-tipped ears, a beautful coat of hair, 

 and is well shaped. Of course the heifers were a 

 white strain for a long way back. There are now two 

 wild heifers trapped into the enclosure in the park, 

 and it is intended to try the cross the other way on. 

 Lord Tankerville is anxious to try experiments, with 

 a view of putting fresh blood and constitution into 

 the shorl-horn breed, and, judging from appearances, 

 is going to succeed. The heifers, we understand, 

 will not be allowed to go out to the park again to 

 breed, as it is possible the impress might be left— his 

 lordship having determined not to tamper with the 

 breeding of the wild cattle; but to keep them strictly 



pure. _^ 



Watering Horses. 

 There is a great diversity of opinion as to how 

 often horses should be watered during a day, whether 

 iu summer or in winter. We have an article now 

 before us of a writer of some distinction as an agri- 

 culturist, who advocates frequent watering of work 

 Ihiisi s. iis a n-iirwcr of the vigor of the animals. 

 \\',- raiiiKit a:ii r with him. We think both man 

 iiiil 111 a.-t ai^ -I lurally watered too much. Men 

 aii'l hiasrs a! Iiard work in warm weather perspire 

 Just in proportion to the quantity of fluids taken into 

 the stomach. Frequent drinking in hot weather, 

 according to our experience, emasculates instead of 

 refreshes. Some years ago, being at Cape May, in 

 driving out in one of the stand-coaches of the place, 

 on a very hot day, we asked the driver how it was 

 tliat his horses perspired so little, while the horses 

 of private carriages, going at a slower speed, were 

 covered with foam. He replied that he watered his 

 horses three times a day only, thougn he sponged 

 their mouths frequently ; while the private drivers 

 watered their horses whenever they stopped. He 

 said, and it seemed to us very sensible, that the fre- 

 quent watering of horses effected no good purpose, 

 while it made them very uncomfortable and lethar- 

 gic. Horses, no matter what their work was, did 

 not need watering oftencr than three times a day. 

 Our own experience with horses all our life is to the 

 same effect. 



Sale of Short Horns. 

 Mr. Samuel Rutter, of Manchester, sold at the 

 Fair Grounds, through W. H. Miller, auctioneer, a 

 very fine lot of short horns, cows and heifers. They 

 were sold to the following pa,rties : No. 1, ?1.51 ; No. 

 7, $100; No. 10, $141; No. 11, ?12.5; ann No. 17, 

 $100, to J. H. Small ; No. 2, «76, to John Uukehart, 

 of Eramittsburg, Md.; No. 3, $l:i0 ; No. 1.5, 8(!4 ; 



Apiary. 



Swarming of Bees. 



and No. 18, $00, to S. W. Tliolenberger, of Cumber- 

 land county ; No. 4, §131, J. H. Wogen ; No. 5, $56; 

 No. 8, $187, 3. ti. Erwiu ; No. 6, $:!8, Samuel Lich. 

 bolls, and then add the pieces of terrapin and eggs 1 tenberger ; No. 9, $74, George Kunkel ; No. 12, $64, 



When one concludes, which as a rule he better do, 

 to let his bees swarm naturally, it becomes him to 

 ask what are the reasonable rules to be observed for 

 succets. Let me lay down a few : 



First. Provide, during the leisure of the winterlpre- 

 vious to swarming, all the hives necessary. Don't 

 wait until they begin to swarm before you provide 

 the hives. I make it a rule to have double the num- 

 ber of hives I need on hand. That is. If I have forty 

 swarms, I have eighty empty hives on hand. Hence 

 I have so far ever had a surplus, and this year when 

 I took them out of my house-garret, where I keep 

 them stored, they were marked 1866, 1871, 18.58, and 

 other j'ears, showing that some of them had been on 

 hand a long time unused. Now, this is not absolute- 

 ly necessary, but Is better than to have hurry and 

 confusion at the time of swarming. At least provide 

 for your aiparyone and a-half hives to every hive you 

 expect to winter. That Is, if you winter twelve hives, 

 then bv May 1st have eighteen well-made and nicely- 

 painted hivis on hand ready fof your swarms. 



Second. Using old hives. This can be readily done; 

 but prepare them carefully. Scrape them clean with 

 an old knife or tool made on purpose, and then scald 

 them out thoroughly with plenty of boiling water. 

 Slop all holes and cracks and thoroughly repaint 

 them. Hives, if thoroughly nailed when first made, 

 will be found in better order when they arc refitted 

 for second or subsequent use. So I recommend sonod 

 lumber, tight joints, close and what seems to be over- 

 nailing of the parts of the hive together, puttying 

 and painting thoroughly. A hive ought to be made 

 to last forty years. Say six or eight years for the 

 first swarm put iu it; then cleaned, repainted and 

 used from four to ten years for the second swarm, 

 and so on at least forty years. Paint hives of dif- 

 ferent colors ; green is a good color, as is yellow, 

 white and brown. The so-called railroad, mineral 

 and other colors are excellent iu shades of coloring, 

 but not as durable as white lead. But white lead, 

 colored by green and other colors,. is apt to become . 

 dingy iu a few years by the color washing out by 

 rains. 



Third. Having said this much on making hives 

 and using them repeatedly, let me say as thirdly, 

 use nothing in any hive when you put your swarm 

 into it. Now all cl^an, ni'^e, experienced liec-kcepers 

 knnv the reason of this. It is because just as the 

 bees are about to swarm they swallow all the honey, 

 bee-bread, or other supplies of food they can possibly 

 eat, and stufl'ed with about a week's food they do 

 not want any more to eat. I have had a rainy, cold 

 time to come, with no harm to the swarms, of three, 

 six, and in one instance eight days, so wet and cold 

 that hardly a bee came out of the hive holding the 

 new swarm. Hence I say the supply of food taken 

 by a new swarm is about a week's supply. So if 

 you now rub honey, molasses, mint, or anything Id 

 your hives, you only insult your bees. As well might 

 you ask a stuffed boy to eat his supper on top of his 

 Thanksgiving dinner, as to ask an' overgorged bee to 

 lick up your supposed nice things put in your hive. 

 Tou ought to know better than to do such a silly 

 thing, reader, yet whisky and molasses, bee-mint, 

 honey and water, vinegar and sugar, salt and alum, 

 and I know not what are put into' hives by thought- 

 less, silly bee-keepers, who want to " do something " 

 they know not what. Now all I say is, that since 

 18.57 I have kept bees, and I never yet had a swarm 

 leave a hive and go off to the woods ; and I believe 

 one reason of success to this absolute extent Is that 

 I never soil and make my hives foul with honey, 

 salt, molasses or anything. I give the hives clean 

 and sweet, and the bees never yet told me that they 

 warned anything more. You farmers raise pork, 

 wheal , eggs, oats and beef. Now suppose you move 

 out of your old house into your new house, aud your 

 neighbors have gone the night before and mixed up 

 eggs, wheat, lard, tallow, oats and beef, and daubed 

 your floors, walls and windows with the mixture, 

 just to please you. How would you like it ? So 

 you, for the neatest of all insects, a bee, put honey 

 to walk on, mint to smell of, and molasses to clean 

 up, ou the walls of the new hive for bees I It must 

 be as pleasant to them as to you to find a lot of eggs 

 and lard and wheal on the floors of your new house. 

 I No ! All you ask and the bees ask is a clean bouse 

 I to go into. 



Fourth. Supplies of swarming implements. These 

 I are the hive, clean and ueatly made, clean and 

 neat inside, dry and cool ; next a piece of cheap, 

 ■ stout linen cloth, large enough to tie over the top 

 . of the hive so closely that not a bee can get out 

 I when tied ; a ladder as tall as are the apple or 



