so 



THE LANCASTER FARMER. 



[ February, 



tional disturbance, generally fever. But the milk 

 may be tinged with blood from other causes. Vio- 

 lent jerking of the udder, by racing about, a blow, 

 cold in the organ, or other similar accidents, may 

 cause it, and with some heavy milkers, which are 

 subject to it occasionally the cause seems to be over- 

 excitement of the secretory apparatus of the udder. 

 Generally a cooling purgative, or a saline diuretic 

 (such, for instance, as eight ounces of salts, or four 

 drams of saltpetre, or both together,) with rest and 

 frequent careful and gentle milking, will effect a 

 cure when the latter is the cause. For garget simi- 

 lar but more active treatment is needed. 



Measuring the Height of a Tree. 

 When a tree stands so that the length of its 

 shadow can be measured, its height can be readily 

 ascertained as follows : Set a stick upright— let It be 

 perpendicular by the plumb-line. jMeasure the 

 length of the shadow of the stick. As the length of 

 its "shadow is to the height of the stick, so is the' 

 length of the shadow of the tree to its height. For 

 Instance, if the stick is four feet above the ground, and 

 its shadow is six feet in length, and the shadow of the 

 tree is ninety feet, its height will be sixty feet (6:4:: 

 90:00.) In other words, multiply the length of the 

 shadow of the tree by the heisrht of the stick, and 

 divide by the length of the shadow of the stick. 



Treatment of Frozen Plants. 

 In times of severe cold, the more tender plants in 

 the window will sometimes be chilled and frozen. 

 Such plants should not be put near the stove, to be 

 thawed out; but kept where the temperature is a 

 trifle above the freezing point that the thawing may 

 be gradual, and In the dark that no deleterious 

 chemical changes may take place. If severely 

 touched with frost, it is best to remove the frozen 

 parts, that new stems may be forced out from the 

 buds below. Water freely, and finally bring them 

 to the ordinary temperature for house plants — li5 to 

 70 degrees. — American Agriculturut. 



To Preserve Shingles. 

 Petroleum applied to shingles adds greatly to their 

 durability. The best way is to dip the shingles in 

 the oil, taking a handful at a time, and leaving them 

 in a tub a few minutes. Saw an oil barrel across 

 the middle, and it will make two good tubs, one for 

 holding the oil, and the other for the shingles to 

 drain in. If well seasoned, they will take the oil 

 more readily than otherwise. A barrel of oil will 

 give a good soaking to seven thousand or eight 

 thousand shingles. 



Ventilation of Bed Rooms. 



Each inhalation of pure air is returned loaded with 

 poison; a hundred and fifty grains of it is added to 

 the atmosphere of a bedroom every hour, or twelve 

 hundred grains during the night. Unless that 

 poison-laden atmosphere is diluted or removed by a 

 constant current of air passing through the room, 

 the blood soon becomes impure, then circulates 

 sluggishly, accumulating. and pressing on the brain, 

 causing frightful dreams. — J7a:. 



Tar for Warts. 

 A farmer writing to an exchange, says : "I had 

 a mare some years ago that had a large wart on her 

 side, where the harness rubbed and kept it sore. In 

 summer the flics made it worse. To prevent this I 

 put on a good daub of tar, and in a few weeks the 

 wart was killed and disappeared. I have frequently 

 tried it since on cattle and horses, and seldom had 

 an occasion to use a second application. The remedy 

 is simple and effectual." 



Household Recjpes. 



Mince Me.\t.— Beef's heart, beef's tongue, the 

 hock or the neck or the round may be used. Boil 

 the meat until it is thoroughly done and mince it 

 fine. For every pound of me.it allow a pound of 

 raisins, stoned and chopped, half a pound of dried 

 currants, washed dried and picked over; quarter of a 

 pound citron, half a pound of suet, a heapiog table- 

 spoonful of salt, two heaping cups of brown sugar, 

 the grated rind and juice of two lemons, one cup of 

 molasses, three of boiled cider, two heaping table - 

 spoonfuls of mixed spice, and twice as much chop- 

 ped apples, by measure as of chopped meat. Fruit 

 syrup may be used instead of cider, and butter in- 

 stead of suet. Mix all the ingredients, save the 

 apples, and when the pies are to be baked, mince 

 the apples and add them. The flavoring may be 

 changed to suit the taste. 



Custard Pie. — Beat the yolks of four eggs very 

 light, then the whites, then both together. Spill a 

 level teacupful of sugar into the eggs and beat all 

 well. Add gradually a quart of the richest milk, if 

 it is half cream all the better, and stir thoroughly 

 together, add a level teaspoonful or more of any 

 flavoring essence. If spice is used it should be 

 beaten into the egg before the milk or sugar is added 



to them. Put the deep pie plates (covered jwith 

 paste before the eggs are beaten) into the oven and 

 with a cup or ladle fill them carefully to the rims. 

 Bake till the custard is firm. Cover if necessary 

 with a pasteboard or thick paper if the oven is too 

 hot. This is from Mrs. Whitney's " Just How." 



Lemon Pie. — Two lemons, six eggs, two teacup- 

 fuls of sugar, two tablespoonfuls of flour, one tea- 

 cupful boiling water, rich pastry for lining pans. 

 These materials will make two pies. Grate off the 

 yellow rind of the lemons for flavoring, throw away 

 the thick white skin, cut up the remainder of the 

 lemon very fine, being careful not to loose the juice. 

 Add to this the sugar, the yolks of six eggs well 

 beaten, then the flour, and lastly the boiling water. 

 Pound the mixture into the lined pie pans and bake. 

 Prepare an icing with the whites of six eggs and 

 when the pies are a light brown spread it smoothly 

 over them ; return again to the oven and bake a 

 light brown. 



Apple Jelly. — A beautiful and delicious jelly 

 may be made of any sour red apples such as Spitz- 

 enbergs, Baldwins or Northern Spys. Wash, quar- 

 ter and core without paring and cook until the 

 whole mass has a red tinge and is soft. Pour into a 

 colander, drain off the juice and run it through a 

 jelly-bar. Boil again one-half hour. Measure and 

 to every three cups of juice allow two cups of sugar 

 and boil again fifteen minutes. If highly-flavored 

 jelly is liked, lemon or vanilla may be added before 

 it is turned into the cups. Most jelly recipes give 

 an equal measure of sugar and fruit juice, but in 

 making jelly of winter apples I have found two of 

 sugar to three of fruit give a good firm jelly that 

 will cut smoothly with a knife. 



Pound Cake. — One pound of butter, one pound 

 of loaf sugar, one pound of eggs, one pound and a 

 quarter of flour. Put the butter into a clean pan, 

 about milk-warm, and stir it round until it becomes 

 cream; then add the sugar, which must be pounded 

 very flne, and stir them together for a few minutes. 

 Break the eggs in and beat them all together for five 

 minutes; then gradually add the flour and six drops 

 of essence of lemon; stir them lightly together, put 

 in a buttered mould and bake in a cool oven. This 

 cake is good, but plain. If a richer one is desired, 

 put in one pound of currants, half a nutmeg, grated, 

 and a quarter of a pound of candied lemon, cut into 

 thin slices. 



Boston Jumbles. — Four ounces of butter, the 

 same quantity of sugar and of sifted flour. Cream 

 the butter and sugar, add the yolk of one egg beaten 

 white, and flour, rosewater to taste; drop on tins 

 covered with paper and buttered; bake in a quick 

 oven about eight minutes; ice them when cold. 

 Dust with flour before iceiug, rub off all that will 

 not stick. The flour makes the iceing adhere to the 

 cakes. 



Rice Pudding Boiled. — Boil a large cupful of 

 rice in water for five minutes, drain off the water 

 and put the rice on again in milk; let it boil until 

 soft, stirring occasionally to prevent it from burn- 

 ing; when done put into a basin with a part of 

 butter, the zest of a lemon, a little nutmeg, half a 

 glass of brandy; sweeten to taste; add five eggs; boil 

 for three-quarters of an hour in a basin; serve with 

 marrow pudding sauce. 



Almond Pastrv. — Pound three ounces of al- 

 monds, one-quarter pound of butter, two ounces of 

 loaf sugar, with a little rose water till it becomes a 

 thick paste. Spread it on a buttered tin, bake in a 

 slow oven. When cold divide into eight pieces, put 

 a spoonful of preserves on each piece and cover with 

 whipped cream. 



Calf's Liver Broiled. — Cut the liver into thin 

 slices, wash it and let it stand in salt and water for 

 half an hour, to draw out all the blood. Season 

 with salt and salt and pepper, and broil, basting fre- 

 quently with butter. Either fried or broiled liver is 

 more delicate if, after it is cut into slices for cooking, 

 it is parboiled in salt and water. 



Potato Pie. — Boil and sift two pounds Irish or 

 sweet potatoes, grate a lemon and squeeze the juice 

 into them while hot. Kub a pound of butter and 

 one pound of sugar to a cream, to this add the well 

 beaten yolks of six eggs, the potatoes, half a nut- 

 meg grated, a quart of rich milk, and lastly the 

 whites of the eggs beaten to a stirt' froth. Bake with 

 an undercrust only. 



Pearl Barley Pudding. — Wash half a pint of 

 pearl barley, put it into a stewpan with three pints 

 of milk, a quarter of a pound of sugar and a little 

 nutmeg at the corner of the stove; when properly 

 swelled, take it out, flavor to taste, add four eggs 

 and boil in a basin for one hour, serve with black 

 cherry arrowroot sauce. 



Pistachio Diplomatic Pudding. — Chop very 

 fine a quarter of a pound of blanched pistachios ; 

 mix with half a pint of clear jelly ; mask a plain 

 mould with all this, and fill up with a custard, as 

 for diplomatic pudding, mixed with a quarter of a 

 pound of finely chopped almonds and flavored with a 

 glass of noyeau ; cold German sauce. 



Hickory Nut Macaroons. — Make frosting as 

 for cake ; stir in enough ponnded hickory-nut meat, 



with mixed ground spice to taste, to make conve- 

 nient to handle. Flour the hands and form the 

 mixture into little balls. Place on buttered tins, 

 allowing room to spread, and bake in quick oven. 



Plain Pastry. — With one pound of flour sift four 

 times two teaspoonfuls baking powder, then add a 

 teaspoonful of salt and rub into the flour six ounces 

 of butter with very cold water; make this into a 

 paste, roll thin. This pie crust is good for dyspep- 

 tics and those who do not care for rich pastries. 



Live Stock. 



Teething in the Horse— Wolf Teeth. 



In connecting the teeth with diseased eyes we are 

 not following the foolish prejudice which attributes 

 all troubles of sight to the wolf teeth. These teeth 

 are harmless enough; yet the popular prejudice has 

 a foundation which it would be well for horsemen 

 not to ignore. Most diseases of the eyes occur at 

 that period of life when the milk teeth are being 

 most rapidly shed and the permanent teeth are com- ' 

 ing up. To suppose that a horse suffers nothing in 

 cutting his teeth is a great mistake, as is shown by 

 the frequently slow and painful mastication of some 

 young animals by the occasioned dropping of food 

 in a half-chewed condition, and by the heat, redness 

 and swelling of the palate and gums. That red, 

 swollen and tender state of the roof of the mouth 

 behind the front teeth, familiarly known as "Lam- 

 pas" is but an indication of this teething trouble, 

 and in not a few instances it renders the animal 

 feverish, weak and by virtue of the general conges- 

 tion of the head, strongly predisposed to inflamma- 

 tion of the eyes. The wolf teeth are in the mouth 

 during the greater part of this period of teething, 

 and are usually shed toward its completion; so that 

 once it is hinted that these are the cause of the 

 trouble with the eyes, the owner, looking into the 

 mouth seems to find ample confirmation of the 

 statement. The wolf teeth are, however, the most 

 harmless in the mouth, having long ago reached 

 their full development, and are but slightly inserted 

 in their sockets, while the great and dangerous irri- 

 tation attends on the cutting of the large grinding 

 teeth, and, in the male, of the tushes. The presence 

 of the wolf teeth in the mouth at this time is an acci- 

 dent, and not an injury. The temporary recovery 

 often following their removal would have taken 

 place all the same had they been left in the mouth, 

 and a later attack is just as likely as if they were 

 present. The excitement- attendant on teething is 

 natural; what we should guard against is its excess. 

 Any costiveness of the bowels should be corrected by 

 the feeding, or, if necessary, by one ounce of Glau- 

 ber's salts daily. Teeth pressing painfully beneath 

 tense, resistant, painful gums indicate the need of 

 the lancet; teeth entangled on the crowns of their 

 successors should be removed: all excessive swelling, 

 redness and tenderness of the gums demand lancing; 

 and, finally, all unnecessary excitement or exhaus- 

 tion should be a.\oided. Nati07ial Live Stock Jouriialy 

 Chicatjo. 



Ventilating Stables. 

 Many stables require no ventilation, as the cracks 

 about the doors and windows, and the openings in 

 the side walls, always admit all abundant supply of 

 fresh air. But when the wainscoting, doors, and 

 windows are as tight as in a well flnished dwelling- 

 house, some provision must be made for the escape 

 of foul air and the inflow of pure air. So long as 

 the foul air does not escape from an apartment, 

 pure air cannot enter. In some stables flues about a 

 foot square extend from the ceiling to the roof. But 

 foul air will not escape through such flues unless 

 pure and colder air can find an entrance near the 

 floor of the stable. Pure air will enter such holes so 

 gradually that no draft will be produced. Then as 

 the colder air enters, the foul air will escape through 

 the flues. In order to ventilate any apartment by 

 opening windows, the upper sash should be lowered, 

 and the lower sash should be raised. By this ar- 

 rangement the cool air will flow into the room be- 

 neath the sash. Let it be borne in mind that one 

 cannot All his sleeping apartment or stable with 

 pure air so long as the space is occupied by foul air. 

 Horses like to thrust their noses out of the stable, 

 through a small window, so as to breathe the pure 

 air. Horses will endure very cold weather without 

 injury, provided the apartment is kept dry and full 

 of pure air. It is vastly more injurious to a horse to 

 breathe over and over again the foul and warm air 

 of a close stable, than to inhale very cold air when 

 the mercury indicates zero. Foul air will always 

 rise into the story above the stable, provided there 

 are openings or Hues through which it may escape 

 into the atmosphere. A great many owners of flne 

 and beautiful horses damage the health of their 

 animals for want of proper ventilation. When the 

 coat and skin of a horse are dry, there is no danger 

 that the animal will take cold by inhaling very cold 

 air. But when he is warm and sweaty, the groom 

 cannot be too careful of horses until the hair and 

 skin is quite dry.— ,S'. E. T. 



