184 



THE LANCASTER FARMER. 



[December, 



sliould be kept as far from the diseased herds 

 as possible. Under no circumstances ought 

 healthy cattle be allowed to graze in fields or 

 roads where diseased ones have been feeding. 

 It is true that the State authorities have been 

 very vigilant in the matter and have succeeded 

 in keeping the disease in check, but unless 

 their hands are strengthened and they have 

 the active co-operation of farmers themselves, 

 their efforts must prove comparatively futile. 

 It is to the inter, st of farmers to immediately 

 report manifestations of the disease. A time- 

 ly effort may save the animal attacked. 

 Should it be a very valuable one the farmer's 

 pocket is at once nearly concerned. If it 

 becomes necessary to kill infected cattle the 

 State becomes responsible for the value of the 

 destroyed ones, wJiereas it takes no note of 

 those that die without having been reported 

 to the authorities. The State is willing to do 

 its utmost in fifbnishing gratuitously veteri- 

 nary aid and in paying for the cattle it kills, 

 but it demands co-operation from its citizens 

 besides. Unless this is freely extended, its 

 most strenuous efforts will be ineffectual to 

 battle with this enemy. There should be no 

 temporizing, no waiting to see how things 

 will t um out, no reliance on doubtful reme- 

 dies, Init an immediate report to headquar- 

 ters, and the employment of the measures 

 recommended from thence. 



THE INTELLIGENT FARMER. 



The innumerable articles which appear con- 

 tinually on " How to make the farm pay" are 

 enough to make a horse sick. People should 

 know by this time that fortunes do not grow, 

 but are made. Once in a while one may stum- 

 ble over a fortune, as lighting strikes a tree; 

 but these are providential occurrences and arc 

 not in the everyday hands of man. A man 

 may have the most fertile soil and raise the 

 biggest kind of crops; but if he has not brains 

 enough to know how-to go about selling what 

 he has to the best Advantage, somebody else 

 will reap the best profit, not he. Or he may 

 have the best knowledge in the world as to 

 where the best market is, and the best knack 

 of finding out who will give the best prices; 

 but if he has no judgment as to what crops to 

 raise, or how to grow them, he does not get 

 along. How to make the farm pay is alto- 

 gether a matter of brains It is no more of a 

 practical question than how to make the mill 

 pay, or how to make the store pay. Not more 

 than half the men in the world have any 

 brains to spare. The other half have more 

 than they need. They spare a little for those 

 that are short, but charge a big interest for 

 the use thereof. 



A piece of public work is to be done, and 

 here are a hundred men to do the work, but 

 ninety-nine don't know how to go about doing 

 it. They can work when directed, but who is. 

 to direct? The one steps out and some of his 

 brain is loaned to the other ninety-nine. He 

 makes twenty-five or perhaps fifty cents a day 

 on each— clearing twenty-flve or perhaps fifty 

 dollars a day. This is the percentage on the 

 use of his l)rains. Without this the men could 

 do nothing. They could not earn their salt. 

 One dark-skinned friend was not ftir wrong 

 when he indignantly denied that he had 

 charged one dollar for killing^the calf. It was 

 only fifty cents for killing— the other was for 

 the "know how." 



If there be not more money made at farm- 

 ing than there is, we take it to be for the want 

 of spare brains. Brains to loan out as capital 

 to other men who have none. 



There is a good deal of truth in the popular 

 saying that no man can get rich by hard work. 

 But this large grain of truth is only so when 

 it has to pay a large tax to the brain that di- 

 rects it. The employer generally works harder 

 than the one he employs. After he works at 

 hard manual labor for years, using his sui- 

 plus brains to make a little more than his 

 daily need, and to put that little away, and 

 when the time comes to loan his surplus 

 brains, he has to work early and late to keej) 

 business together; while the laborer knows 

 just when his work is done. It is not that the 



employer has no hard work to do. It is not 

 that he is making money by hard work. He 

 is simply making money by the loan of his 

 brains to those who have not enough of their 

 own, or have not had time to lay by suflicient 

 of their surplusbrain earnings to loan to others 

 in the same way. 



To make the farm pay, then, one must be a 

 capitalist— have brains to lend. Yet how 

 many ever think of this ? By one's own per- 

 sonal labor, a boy or man, or half a dozen 

 horses only, how can one make much.? We 

 never could see why a farm might not be car- 

 ried on as any other business is— by the em- 

 ployment of large numbers of men who luive 

 no idea how to manage themselves; or, what 

 is the same thing, the larger use of machinery 

 so as to do farming work on a large scale. 



This is the basis of all the fortunes that are 

 made. There is no other regular way to 

 make them. We see perhaps a solitary man 

 standing in his little office in a crowded city, 

 handling bits of paper in some commercial 

 transaction, employing no one. But he really 

 has hundreds of men in the background pay- 

 ing their little tributes of a few cents only 

 perhaps for the use of his brains, doing for 

 them what they are unable to do for them- 

 selves. 



And we are quite sure that those farmers 

 who have made most money from their call- 

 ings are tliose who have employed the most 

 men, not recklessly and foolishly, but wisely 

 and well. Business— the farming business 

 included— is not a mere chance game. It is 

 an art — an art like the art of war; and as in 

 war, Providence generally smiles on the heav- 

 iest battalions. We want first a general witli 

 an abundance of brains; then the more men 

 he has to loan them to the better for his cause. 

 — Germantown Telegraph. 



HOW TO COOK CHEESE. 



The first one, the best known, the most eas- 

 ily made, is stewed cheese. You remember 

 that in the well-known Welsh rarebit, fresh 

 cheese is cut into slices, put upon buttered 

 toast and laid in a cheese toaster until it is 

 melted. But if this plan were followed with 

 cheese that was beginning to get dry it would 

 not melt easily, and therefore cheese of this 

 sort is better to be stewed. For this it should 

 be cut into thin slices and put into a saucepan 

 with a little old ale, then stirred over the fire 

 until it is melted. The saucepan should then 

 be taken off the fire for half a minute, and 

 supposing there is a quarter of a pound of 

 cheese, the yolk of one egg beaten up with 

 half a teaspoouful of mustard and a little 

 cayeupc pepper should be stirred into the mix- 

 ture, first off the fire and then on the fire for 

 about two minutes. The preparation should 

 then be turned into a very hot dish and served 

 as hot as possible, little three-cornered ineces' 

 of dry toast being stuck into it here and there. 

 If the cheese is not very rich a little butter 

 may be put into it, and will help to soften it. 

 I can assure you that very many people would 

 highly appreciate cheese served in this way, 

 but I am bound to tell you also that it is one 

 of the most indigestible of all dishes. 



Macaroni cheese, always so much liked by 

 gentlemen, is much more wholesome. For 

 this grate the cheese as you would grate nut- 

 meg, only on a coarser grater, and take two 

 ounces, weighed after it is grated with a little 

 pepper and salt. Wash half a pound of Naples 

 macaroni, break it up, throw it into boiling 

 water with a lump of butter in it, and boil it 

 till it is perfectly tender, but firm and 'not at 

 all broken. It should be remembered that the 

 commoner the macaroni the more quickly will 

 it be done. The best will take about half an 

 hour to boil. When tender drain it dry; melt 

 an once of butter in a stewpan, mix with it 

 over the fire an ounce of flovu- to make a smooth 

 paste. This paste .should be made smooth 

 with the back of a wooden spoon. Add half 

 a pint of cold milk and stir the sauce till it 

 boils. Season it with salt and pepper and a 



pinch of cayenne if liked, or half a teaspoouful 

 of mustard may be mixed with it; add half 

 the grated cheese and the macaroni drained 

 dry." Turn it upon a hot dish, sprinkle the 

 rest of the cheese over it, and brown the top 

 in front of the fire. Serve the preparation 

 very hot. The best way to brown the top is 

 to hold a red-hot salamander over it for a 

 minute or two; that does the business both 

 (piickly and well; the only difficulty is thai it 

 is not every one who possesses a salamander; 

 but an old iron fire shovel will answer the 

 same purpose, and most people have that. 

 All that is necessary is to make it thoroughly 

 hot and hold it over the macaroni, moving it 

 about so that the surface may be equally col- 

 ored. I can assure you that if it is nicely 

 made the macaroni cheese is sure to find favor. 

 But now I must tell you of another excellent 

 dish to be made with grated cheese, and that 

 is cheux-fleur au gratin. It makes a capital 

 dish for supper or luncheon, and is inexpen- 

 sive. It can be made of a whole cauliflower, 

 or, if preferred, the sprigs only of one or two 

 vegetables can be used. 



When it is well managed the cauliflower kept 

 whole looks the best. It is, however, rather 

 difficult to keep it compact, and when it is 

 straggling all over the dish, it does not look 

 very tidy. In order to avoid this, however, 

 it is only necessary that the cook, just before 

 she pours the sauce over it, should squeeze 

 it together with a clean cloth held in both 

 hands. For the sauce procure a moderate 

 sized cauliflower, close and white. I need not 

 say, be careful that there are no caterpillars in 

 it. Cut the stalk quite close and trim away 

 the outer withered leaves. Put it head down- 

 ward into a large saucepan, with plenty of 

 fast-boiling water, slightly salted, and let it 

 boil until it is tender. It will take from a 

 quarter of an hour to twenty minutes. If it 

 turns over in the water, as it is very apt to 

 do, it mu.st be turned back again with a fork, 

 for the flowers will be whiter if they are kept 

 well under water. Care must be taken, too, 

 to remove any scum that rises. When the 

 centre of the flower yields readily to pressure, 

 it is done. Take it up carefully with a slice 

 and drain it on a sieve. But while it was 

 boiling the sauce should have been prepared. 

 You will need two ounces of grated cheese, 

 grated as for the macaroni, half an ounce of 

 butter, an ounce of flour, a quarter of a pint 

 of cold water, a tablespoonf ul of cream, and 

 as much r-aveniie ppjiiier as would barely cover . 

 the (lat siu'ihce of :i, split pea. Put the butter 

 and tlie llour iiilo ;i small stew-pan and mix 

 them thoi-uu.nlily. (ilitlie fire, with the back of 

 a wooden spoon. Add a quarter of a pint of 

 cold water and stir the sauce over the fire till 

 it is thick and quite smooth; then add the 

 cream and the cayenne and a pinch of salt. 

 When the cauliflower is done enough to take 

 it up, cut off the outside green leaves, place it 

 on the dish on which it is to be served, and 

 squeeze it together, as I said before, with a 

 cloth held in both hands. Stir half the cheese 

 into the sauce, and then pour it gently over 

 the flour. Sprinkle the remainder of the 

 chi'esr (i\.r til.- t<<\) and brown it as the maca- 

 nini was lu-i'W ih il. Surve it very hot. 



Cnislaili's iiiti\- be made some day when 

 cook 1;. IS been making pastry and has a few 

 trimmings left. The pastry should be good, 

 and should be rolled out very thin, after 

 which small patty pans or moulds should be 

 lined with it. Grate two ounces of Parmesan 

 into a basin, and mix with it an ounce of 

 waruK'd (but not oiled) butter, the yolks of 

 two and the white of one egg, a saltspoonful 

 of salt and a pinch of cayenne. Cayenne 

 should always be used with preparations of 

 chepse. If the (■ij;gs are small three yolks will 

 be rcipiircil instead of two. Put a small spoon- 

 ful nf th ' mixture into the lined moulds, and 

 hak'' I 111' ciiistades in a moderatelj'-heated 

 ovrn. \\'li(n tlie.\- ai-L- set and the pastry is 

 liolitly (•(iIiiiimI till') :ni' done enough. Their 

 apprarauci- will \ir improved if a single sprig 

 uf fried iiarsle.y is put on the top of each anil 

 grated cheese sprinkled over that. 



Now for the cheese straws. Grate two 



