THE LANCASTER FARMER. 



143 



strain through a coarse cloth, add this to the juice 

 and put in two pounds of brown sugar to each gal- 

 lon; when the sugar is dissolved, pour the whole 

 into a keg, having the bung open, and let ii stand 

 where the temperature will be about 70 degrees until 

 fermentation ceasei ; then bung tight, and let it rest 

 for a month to settle, when it should be drawn off 

 quietly, the keg well-washed, and the wine returned 

 to it, adding one pound good raisins; and if the wine 

 docs not seem sweet enough two pounds sugar may 

 be added to the whole. The necessity of doing this 

 depends upon the kind and quality of the grapes. 



The wine should remain until the keg is wanted 

 the next season, when it may be bottled for use. — M. 

 H. a., Oermantown Telegraph. 



Cheese Pudding.— Melt half an ounce of fresh 

 butter in a sauce-pan, stir into a tablcspoonful ol 

 flour; when the two are well amalgamated put in a 

 ■small quantity of milk and about three ounces of 

 grated Parmesan cheese. Stir the mixture on a slow 

 Are till it assumes the appearance of thick cream, 

 but be careful not to let it boil; then add some Cay- 

 enne pepper, mix thoroughly, and if required, add a 

 little salt; keep on stiring the mixture at a very 

 moderate heat for about ten minutes; take the sauce- 

 pan off the fire and stir the contents occasionally 

 until quite cold; then stir into them the yolks of 

 three eggs, beaten up with a little milk and strained, 

 and linally the whites of five eggs whisked into a 

 stiff' froth. Put the mixture into a pudding dish, 

 and put into the oven at once. Serve quickly as soon 

 as the pudding has risen and the top is well browned. 



Green Tomato Sauce. — One gallon of green 

 tomatoes and one pint of onions chopped fine, two 

 pints of vinegar, one pint of sugar, two table- 

 spoonsful of salt, one tablcspoonful of ground black 

 pepper, one tablcspoonful of spice, one tablcspoonful 

 of cloves, either whole or ground, one and one-half 

 tablcspoonsful of table mustard, one tablcspoonful 

 of red pepper, a few mustard seed, and boil all 

 together until quite tender. It is best to put up in 



CucDMBKR Pickles. — The question has been 

 asked how to put up cucumbers from the vine. 

 Take three gallons of water, to which has been 

 added one quart of salt, put it in a kettle and let it 

 come to a boil. Then prepare your cucumbers in a 

 jar. Now pour the boiling water over them and let 

 stand twenty-four hours, when the salty water must 

 be poured off. Then take cider vinegar make it 

 boiling hot and pour it over them while hot. It is 

 then ready for use. 



Brattleboro Fricassee. — Take two chickens, 

 cut them up neatly, and lay them iu a skillet with 

 two slices of thin-cut ham, two small onions, and a 

 few blades of mace, seasoning with pepper and salt. 

 Add a little water, and put on a quick fire. When 

 about half done, add a pint of cream, and a lump 

 of butter the size of a walnut, rolled in flour. Keep 

 constantly stirring until done. 



Tapioca Cream.— Put two tablcspoonsful of 

 tapioca to soak iu cold water ; set it on . the stove, 

 and, when thoroughly dissolved, pour in a quart of 

 milk. When this begins to boil stir in the yelk of 

 two eggs well beaten, with a cup of sugar. When 

 this boils stir iu the whites, beaten to a stiff frorli, 

 and take it immediately from the Are. Flavor to taste. 



Sweet Green Tomato Pickles.— Wash, remove 

 any imperfections, weigh out eight pounds, chop 

 fine, add four pounds of white or light brown sugar; 

 boil slowly for three hours, then add a quart of 

 vinegar and a desertspoonful each of ground cinna- 

 mon and cloves. Boil fifteen or twenty minutes 

 longer, and when cool, put into bottles or jars. 



Frogs and Tomatoes. — Put your frog-legs in 

 boiling water; take them out and place then in cold 

 water ; prepare your tomatoes as for a sauce, put in 

 a casserole your frog-legs, with a piece of butter, 

 and fry them gently, serve the legs nicely arranged 

 in the tomato sauce ; garnish with toast cut into 

 lozenges. 



Fruit Jelly.— One box of gelatine, rind of a 

 lemon, one pint of cold water ; allow this to stand 

 one hour and a half, then add two and a half pints 

 of boiling water, two pounds of granulated sugar, 

 one pint of any fruit syrup; stir gently until the 

 sugar ia dissolved, then pour into mould. 



Breakfast Biscuit.— Rub butter in flour in the 

 proportion of % of a pound of a former to a quart 

 of the latter; add % of a tcaspoonful of pulverized 

 baking soda, and a little salt; mix with thick milk 

 and bake in hot oven. 



Boiled Pudding. — Six egg, well beaten; seven 

 tablcspoonsful flour, one quart milk, nutmeg ; boil 

 in a pudding boiler one hour. Sauce: Cream, one 

 cup of butter and two cups fine sugar ; add one 

 claret glass of sherry or currant wine. 



When molasses is used in cooking it is an im- 

 provement to boil and skim it before you use it. It 

 takes out the unpleasant, raw taste and makes it 

 almost as good as sugar. 



Lamp Wkks. — Lampwick soaked for a quarterof 

 an hour in vinegar and then dried before being put 

 into a lamp will not smoke. Try so simple a cure. 



Live Stock. 



Pigs. 

 Black or flesh-colored pigs are freest from skin 

 disease in hot climates. The choice is practically 

 between the Essex and Berkshlrcs for males with 

 which to improve the native stock of hardy grubbers 

 of the root-or-die variety. Those who have tried the 

 former have been delighted at first, but after a few 

 years began to recall with longing the lean hams and 

 slim but solid flavorous bacon of the old race-horse 

 breed. The trouble with the Essex pigs for the 

 south Is that they are the eat-aud-sleep to sleep-and- 

 awake-to-cat kind and their grades are, of course, 

 like them. The side fat is superb, and so is the leaf 

 lard, and so far the breed is all that could be desired; 

 but the ham and shoulders are too fat for profit, and 

 the ham is not marbled with fat like the Berkshires. 

 Tlicse (the Berks) arc much more wide awake, less 

 easily controlled, but good foragers. Their grades 

 are a wonderful improvement upon the original 

 stock, may lie made very fat, and yet tlic proportion 

 between the fat and lean hams, shoulders and side 

 pork or bacon is such as to develop and preserve the 

 excellencies of the meat. The hams are large and 

 rich and juey, with diffused fat. Berkshires are not 

 quite so easily fattened when penned and systemati- 

 cally fed as the Essex grade, but they will take much 

 better care of themselves in the woods, and when 

 penned or fastened for fattening, may be flnished off 

 with half the feed the original "land pikes" would 



lire. 



With many northern and western breeders the 

 Essex is a more profitable pig than the Berkshire, 

 because his nature leads him to take little exercise, 

 BO that all he eats gois to flesh and fat. Kesplration, 

 which, if rapid, reduces fat gently, is with him never 

 accelerated by moving about, and with plenty of 

 feed, the sole burden of life is to digest it. This 

 breed is pre-eminent among the black breeds and ex- 

 celled by none as fat producers. — American Agri- 

 culturist. 



Sheep in the Corn Fields. 



A correspondent of the Cincinnati Commercial 

 says that he has found the corn fields excellent 

 places for sheep. After the corn is laid by tlic 

 sheep may have a week's run there with great ad- 

 vantage. There is fresh grass along the fence 

 rows, and perhaps weeds that will give variety. 

 We have never had lambs do better than in the corn 

 fields in the fall. We bring them out every night. 

 In this way they do not break down the corn. The 

 day is busily spent, and the field as well as the flock 

 looks the better for the run there. 



After the corn has eared we have turned the 

 whole flock into the fields and been well pleased 

 with the practice. The sheep eat millions of weed 

 seeds and very little or no corn. Should an ear be 

 pulled off, which is very rare, every grain on that 

 ear will be picked off and eaten by the sheep, and 

 find no trouble in the practice of turuiug them into 

 tliecorn fields after roasting ears have well formed. 

 At that time pastures are generally the poorest and 

 need rest. Changing the sheep to the corn fields 

 will give the needed rest. Then the sheep can take 

 the grains of the pasture bel'ore the severe frosts 

 injure the grass. After these frosts the sheep may 

 find a fresh change in the corn fields. Sheep need 

 frequent changes of range, and we who have no 

 woods or waste lands on our farms can make a 

 porfitable change to tlie corn fields. 



Galled Shoulders and Backs. 

 During the hard work of seed time, farm horses 

 are, in some seasons more than in others — in wet and 

 warm seasons — subject to galled shoulders and backs, 

 which, when not attended to, are apt to produce 

 troublesome sores. The ekin is not only abraded by 

 the collar and saddle, but irritated and inflamed; 

 and if the irritation is kept up, an ichorous discharge 

 takes place, which is difficult to heal without giving 

 tlio horse rest. When a saddle-gall is observed, the 

 harness should be looked to, and the pressing points 

 which have caused tlie sore should be relieved. A 

 lotion should then be used to anoint the bruised parts 

 every night, after they have been washed with warm 

 soap-suds, and dried with a soft clotli. The follow- 

 ing is a useful application: Take hot lime shells of 

 the bulk of two quarts, and pour upon them two 

 quarts of cold water; and, after they have intimately 

 combined, pour off t'.ie liquid into a dish. Add to 

 this liquid five wine-glassfulls of linseed oil and two 

 ounces of fine powdered sugar of lead, dissolved in 

 a little water. Stir them together, and then bottle 

 and cork up for use. After the bruises have been 

 washed in the evening, anoint them with this liquid 

 with a feather until the wounds heal. 



the dogs ; they turn their tails and leave the sheep, 

 fearing the noise of the bells will lead to their ex- 

 posure. The ratio of bells may be made to vary ac- 

 cording to the size of the flock. 



Driving After Eating. 



The digestion of a horse is governed by the same 

 laws as that of man, and as we know that it is not 

 best for man to go at hard work the moment a.liear- 

 ty meal is eaten, so we should remember tliat a horse 

 ought to have a little rest after his meal, while the 

 slomacli is most active in the process of digestion. 

 Many a good horse lias been ruined by Injudicious 

 haste in working him with a full stomach. 



Preserving Sheep from Dogs. 

 On one sheep in every ten of the flock put a 

 bell of the usual size for sheep. The instinct of the 

 dog prompts hira to do all his acts in a sly, stealthy 

 manner ; his attacks upon sheep are most I'rcqucntly 

 made at night while they are at rest, and the sim- 

 ultaneous jingling of all the bells strikes terror to 



Hurrying the Cows. 



If moderation is needed anywhere on the farm, It 

 is in tlie driving of cows. A boy or a dog that will 

 hurry, and therefore worry, the cows as they are 

 taken to and from the pasture should be — to put it 

 mildly- attended to. Boys-, do not run the cows 

 home, even if it Is getting late, especially if it is on 

 the way to the yard and their udders are full of 

 milk. 



Apiary, 



The Harvest White Honey. 



Our honey harvest usually commences al)out June 

 'JOth, and closes from July 20th to August lOlh, un- 

 less we get a yield of buckwheat honey, and in that 

 case it closes about September Ist, we almost always 

 having a period of nearly two weeks scarcity be- 

 tween the white honey liarvest and buckwheat. The 

 4th of July is the earliest we ever took off any box 

 honey, we believe, so we will sup|)Ose that our 

 swarming is all done up by the time this reaches 

 you, and we are ready to look after the boxes. If 

 you did not forget to put your boxes which were 

 nearly full of comb in the centre, on top of each 

 hive, you will now only need to look after those 

 to ascertain if any are fit to come off, as those will 

 certainly lie the first finished. To do this, get 

 your smoker, gently pry the cases apart with a 

 stout knife, blow in a little smoke so the bees 

 will get out of the way, and you can see If 

 they are completed. If they are, pry the cases off a 

 little at the bottom, and then lift out gently the case 

 holding the finished boxes, and give it a quick shake, 

 as you would a frame, to dislodge the bees from it. 

 Shake the bees off at the entrance so they may read- 

 ily enter the hive, remove the boxes from the case, 

 and shake off from each separate box the few bees 

 that may still cling to the honey ; fill the ease with 

 empty boxes provided with starters, and put it in 

 place again on the hive. Set your honey in your 

 wheelbarrow or cart which you have to carry the 

 honey to your honey-room with and go on to the 

 next hive, and so on until tlie apiary is gone over. 

 There is little danger of robbing at this season, but 

 if the bees seem disposed to follow your honey, keep 

 it covered with a sheet. 



In a week start over the apiary the second time, 

 and so keep going over it once a week, being sure 

 that all filled boxes are removed, and thus your 

 honey will be nice and the combs as white as snow. 

 If you use side hnxi-s, raise the partly filled ones 

 from the sides and put tlium in place of the full box- 

 es, raise the partly filled ones from the sides and 

 put them in place of the full boxes taken off, and 

 place the empty ones at the sides. We usually place 

 but one tier of boxes at the sides at first, and then 

 when the bees get well at work in them, push them 

 out and place the other tier between them and the 

 side of the hive, thus inciting the bees to greater ac- 

 tivity. As the season draws to a close, we raise the 

 side boxes to the top and close the sides with the fol- 

 lowers, so as to get all boxes commenced in filled, if 

 possible. With the top box hives, we crowd the 

 partly filled ones together, placing the empty boxes 

 on the outside instead of the centre, as at first. It 

 usually takes us four days to go over the apiary in 

 the height of the season, leaving us two days to 

 look after our nuclei and attend to the many duties 

 which devolve on the apiarist. 



Store your honey in a small, tight room, placed on 

 scantling, so that the fumes from burning sulphur 

 can enter or pass between each box, so as to kill the 

 larvae of the wax moth, which always appear to .a 

 greater or less extent, burning three-quarters of a 

 pound of sulphur to every two hundred cubic feet 

 contained in the room. To best do this your scant- 

 ling should be raised at least a foot from the floor, 

 and a kettle with some coals in it placed beneath. 

 Pour on the sulphur, close the room tight, and leave 

 it for fifteen minutes, when it should be opened 

 to let the smoke out, for if it settles on the combs it 

 will give them a greenish tint, or if you burn more 

 than the above amount it will turn the combs green. 

 We have found it a nice point to burn just enough 

 sulphur ; if you use too much it hurts the looks of 

 the honey, and if too little all the worms are not 

 killed. Burn your sulphur two weeks after the boxes 

 are removed from the hives, as the eggs are generally 

 all hatched by that time, and if you store all In the 



