1880.] 



TU^ LANCASTER f ARMEI^. 



4^ 



baked ones, and there is less risk of failure, and 

 consequeut danger to the digestion. "Both kinds of 

 sauce if you please." 



Apple Custaki> is not to he omitted. Pare and 

 core the apples, stew in verj'llittlo water until tender; 

 pour over tlietn a custard nuulc iu the usual manner, 

 and bake until the custard is done. Housekeepers 

 find it dillicult to select a pudding-dish large enough 

 for this. 



Apple Fritters are much liked by many; 

 rather large slices of apples are sprinkled willi 

 sugar and cinnamon, allowed to lay for an hour or 

 io; they are then dipped in a batterof Hour and eggs, 

 and fried in an abundance of very hot fat; for these, 

 a wire frying basket is very convenient. They are 

 drained ibr a few minutes, and served hot. If for 

 dessert, they are dusted with powdered sugar when 

 served, hut if, as many prefer tliem, to he eaten with 

 meat, the sugar is omitted. 



Bhown Betty. — We gave this several months 

 ago, and will only briefly repeat. All the clean bits 

 and fragments of bread are dried crisp in the stove 

 oven with the door open, then rolled, and bread- 

 crumbs are always at hand. Sliced apples, bread- 

 crumbs, sugar, cinnamon, and a deep pudding dish. 

 A layer of apples, sugar, s|)ice, crumbs; apples, 

 sugar, spice, crumbs, and so on until the dish is full. 

 Bake. 



O.x-TAIL SofP.— Take three tails, hiive them di- 

 Tidcd at the joints, put them in warm water to soak; 

 put into a gallon kettle eight cloves, lliree onions, a 

 few allspice, pepper, and "the tails; fill with water 

 and let boil as long as any scum rises; take it olT, 

 cover the pot and fet it simmer two hours; take out 

 the meat and cut in small moutlifuls; set the stock 

 away until the next day; remove Till the grease and 

 put all ou to boil, adding two tablespoonfuls of 

 brown flour mixed with butter; let it simmer half an 

 hour, then add two tablespoonfuls of catsup and 

 two glasses of wine, and salt. — E. G. P. 



Pan-dowdy or .\pple Slump. — Since wood-fires 

 and the old hake-pan or skillet, with a cover to hold 

 coals on the top, went out of fashion and use, an 

 "apple slump" has not been possible. An imita- 

 tion is made in a deep pan, and baked in an oven, 

 but it is only a baked apple pudding. Probably the 

 real thing can still be found in the lumber camps, 

 and in a few otlier localities where wood is the fuel, 

 and the open fire-place has not given way to the 

 stove. The apples are quartered; the bake-pan is 

 lined at the sides with a crust; apples are put in, 

 packed solidly, some spice is used, and sufBcient 

 molasses, or part sugar, and part molasses, to 

 sweeten; a top crust is pot on, gashed to let f.ie 

 steam escape; the pan is set on the coals, and the 

 coals put on the cover. Eaten hot with butter ! 

 Who can ever forget it ? The side crust baked before 

 the juice came from the apples; it then became 

 partly penetrated with syrup; the apples were done 

 to a rich crimson mass. Talk about apple merin- 

 gues, and such flummery — Here was richness ! — 

 America7i AgricuHuriH. 



9. Kind and quantity of grain and roots fed, If 

 any. 



All to be divided so as to make a scale, 100 to be 

 perfection. 



There may be other poiuls that might bo consid- 

 ered. But it seems to me that I have enough lor the 

 present. Could these points (or better ones) be 

 adopted, those who take cows to fairs where premi- 

 ums are ottered, would know what was expected of 

 them. Every part of the contest would be open to 

 all concerned, anil when eommittees had agreed upon 

 their verdict, it would clearly explain their views to 

 the competitors. In this way, as it seems to me, 

 fair justice would be the result. The cow with the 

 best record should draw the prize; not her owner. 

 Each of the nine pointseau be readily comprehended, 

 I trust. Brother dairymen, everywhere, please give 

 us your views. Criticise my scale of points. — Coun- 

 try Gentleman. 



How to Water Horses. 

 In cold weather give one pailful at a time three 

 times a day. This is enough unless you are working 

 them regularly; then give a little more, hut not to 

 exceed four pailfuls a day. In warm weather when 

 they are brought in, first sponge out the month ami 

 nostrils well with cold water. After a fewspongings 

 they will wait for it to be done. Then eive them not 

 to exceed a pailful apiece, and after feeding give 

 one more pailful before you commence work. Don't 

 let them go without long enough to make them want 

 more than this. If aUowed, a thirsty horse, when 

 warm, will drink too much. A common twelve- 

 quart pail is the size referred to above. 



Live Stock, 



Testing a Milch Cow. 



I submit the following points or specifications by 

 which the value of a cow can be ascertained for pro- 

 duction of butter : 



The word "best," as it is generally used in pre- 

 mium lists, has so many meanings that the com- 

 mittee are at a loss to know just what its fullest 

 signification may be. Some would consider one 

 point of great excellence, while others of the same 

 committee would think it of little value. So far asl 

 can learn, there is no list of points agreed upon by 

 any agricultural society which oll'ers premiums for 

 that class of stock, and there is a chance for a wide 

 variation of opinions. 



For many years I have hoped that this subject 

 would meet with that attention that it deserves. If 

 a dairyman has a cow that is unusual iu her yield of 

 butter, her yield and treatment could be readily com- 

 pared by an accepted standard of points. If he dis- 

 covered in his cow certain excellencies not in the 

 standard, he can make them known. Hoping that 

 otheis of your reader will favor us with their views, 

 I will otter a few of the requisites to be considered in 

 making up a scale of points. 



1. Breed and age of cow. If thoroughbred, what 

 breed. If grade, how graded. 



2. Time of trial after calving. 



3. Number of days of trial test; not less than five 

 days at any one trial, and not less than three trials 

 in a year. 



4. Quantity of milk in pounds (not quarts) to one 

 pound of butter. 



.5. Pounds and ounces of butter when worked, 

 salted and ready for market. 



6. How the milk and cream were treated before 

 and at the time of churning. 



7. Gross weight of cow at time of giving the milk. 



8. Kind and quantity of food. If pasture, what 

 kind of grasses, and time of year. 



five o'clock In the evening I give them the same 

 quantity of eornfodder, chaff and mixed feed, as I do 

 in the morning at seven o'clock. At six o'clock I 

 give them el^'ht pounils of nieuilow hay. I also clean 

 them with the curry comb an<l brush twice a week, 

 sometimes oftener. And I also clean the stable on 

 Tuesday, Thursday and Saturday. I keep only four 

 cows, and at the present time I milk only three of 

 them ; one of them dropped her calf Aug. 2.')th, one 

 Sept. 12th, and one .\ov. 15tli, and I make twenty 

 to twenty-live pounds of butter a week, besides we 

 use milk iu two families. 



POULTRY. 



The Position of Windows in Horse Stables. 



We find in a German exchange some curious ob- 

 servations on the manner in which the position of 

 the windows in the stable atlects the eyes of a horse. 

 In one instance the horses of a farmer— fine animals, 

 celebrated for their excellent condition, where kept 

 in a stable lighted only by a small window atone 

 side. When light wa^ueeded for work, the door was 

 temporarily left open; the result was that nearly all 

 of these animals had eyes of unequal strength, and 

 in time a number of them became blind on the side 

 toward the window. A strong light directly in the 

 horses' faces has been found to weaken the sight. 

 The worst position of all for a stable window is in 

 front of the horses and much higher than their 

 heads. An officer had bought a perfectly sound 

 mare from a gentleman whose stables were lighted 

 by windows at the rear of the stalls. The animal 

 was sound and perfectly satisfactory. After three 

 months she became suddenly "ground shy;" on ex- 

 amining her eyes they were found directly upward, 

 and this was explained by the fact that the windows 

 of the oflicer's stable were situated above the head 

 of the stalls, the eyes being generally drawn in that 

 direction. She was removed to another stable, 

 where the light was admitted from all sides, and iu 

 three months time the dilticulty disappeared. 



Another officer reports th.^t during the campaign 

 of IhTO, in France, he rode a horse that was a capi- 

 tal jumper. On his returu from the war, he placed 

 this animal in his stable, the windows of which were 

 above the front of the stalls, and in a short time the 

 horse became so shy of the ground that he had to 

 sell it. He had had a similar experience with other 

 saddle horses, all of which became ground-shy in 

 his stall. One animal in particular, a thoroughbred 

 mare, renowned for her jumping qualities, refused 

 iu a short time to cross the smallest obstacle, and 

 when forced to cross a foot-wide gully, made a leap 

 that would have cleared a ditch fourteen feet wide. 

 Owners of horses who find that their animals shy at 

 objects on the ground, or at their side, would do well 

 to look to the windows of their stables for an ex- 

 planation of the evil. 



Bran for Cows. 

 Ten years ago I was of the opinion that bran was 

 a poor thing to feed cows, ',but I always like to 

 make experiments, and so I bought some bran and 

 mixed it with ground oats and corn and I and my 

 wife watched pretty close for the result. It did not 

 take long for us to find out that the cows gave more 

 milk and butter and the butter had a finer color. I 

 omitted the bran one week, and my cows gave four 

 quarts of milk less. I fed bran again, and in three 

 days they gave four quarts more milk, and since 

 that time I will tell you how I mix my feed. To six 

 bushels of shelled corn I add three bushels of oats 

 and have it ground together, and with every three 

 hundred pounds of such feed I mix one hundred 

 pounds of bran. In the morning at seven o'clock I 

 take one bushel cut eornfodder and one bushel oat 

 chatt"; on this I put thirteen pounds of the mixed 

 feed and eleven quarts of water ; at eight o'clock I 

 give them eight jKiuiids of clover hay; at eleven 

 o'clock I pump them pure fresh water from a well 

 forty-two feet deep. If it is a warm day I give each 

 cow one bundle of eornfodder, out in the yard ; if it 

 is cold or cloudy I do not leave then) out longer than 

 they drink; then I put them in the stable and give 

 the eornfodder in their racks. I also give each cow- 

 half pint of meal and half an ounce of salt; this I 

 give them every time I put them In the stable. At 



Pure Brtd or Common Fowls. 

 The pure bred Asialle fowl weighs from 8 to 13 

 pounds, and some cocks can be puslied to l(i |>ounds . 

 The Leghorn fowl lays from 100 to i'i't eggs per 

 year anil never wants to set. Admllting the above 

 to be a laet, 1 think jou can very readily see the ad- 

 vantage they have over the common fowl, both for 

 market purpo.'^es, and as egg producers. It Is also a 

 satisfaction to have anythlngtiiat you know is choice. 

 Can you imagine anything more handsome than a 

 fine Hock of say Black Cochins, with their rich glossy 

 plumage, or in fact any variety that breeds true to 

 shape, plumage, etc. They are more expensive 1 will 

 admit that they look to he at first glance, but they 

 are not, and as aproofwouldcall your attention tothe 

 following : Let two boys take $10.00 each, one pulbU 

 out at interest; at the end of the year he has ^10.80. 

 The other buys a trio of pt^re bred fowls. He gets 

 them early in the spring, and they begin to lay in 

 .March. He sets the e_gs during the months of 

 April, .May, June and July. It is safe to say that 

 the two pullets will average at least 20 eggs per 

 month, and that at least three-quarters of them will 

 hatch, and that the same proportion will grow up to 

 lie well developed birds, which gives him forty-Uvo 

 young birds, and the three old ones making forly- 

 eiglitin all. Supposing these to be Asiatics, they 

 will be worth at least 00 cents for table purposes, 

 which gives him 32S.00, allowing ^MO for expensce, 

 etc., connected with raising them, and he has made 

 1(111 per cent, on the original investment and still 

 has the principal. That is good enough for the first 

 year. The second year he can start in with a larger 

 number, and of course his profits will be In propor- 

 tion, and with proper care the average hatch will be 

 more than three-fourths of the eggs set. 



Chicken Entozooty. 



Your intelligent correspondent, .Mr. Larkin, of 

 Delaware county, lately spoke of a new disease pre- 

 vailing among chickens in his vicinity, which I find 

 has extended to West Philadelphia. 



A hen, apparently healthy, of the Golden Pheas- 

 ant variety, was sent to me to stuff a few days ago, 

 which had died very suddenly. In dissecting it I 

 found a large mass of watery substance among the 

 intestines, of a brownish yellow hue, of the consis- 

 tency of calf's-foot jelly. The lower extremities of the 

 fowl were also lined with this foreign matter mixed 

 with blood. The liver on one side was of a pale pink 

 hue and on the other side of the natural color. At 

 the base of the liver, the artery which leads to the 

 heart was of a dark olive green. The lungs were of 

 a dark purplish color, clotted with blood; the heart 

 of the same color, with a tinge of olive green. The 

 natural color of the heart is dark red. 



The fowl presented a rotund appearance, and 

 about the eyes and head the symptoms which chick- 

 ens usually have when suffering from a cold. It 

 apparently had a good appetite up to tlie last mo- 

 ment, as its crop was full of wheat and small pieces 

 of dried grass. 



I have another chicken In my possession which 

 also died very suddenly while sitting on thirteen eggs. 

 An examination showed a dark green spot on each 

 side of the liver, but iu every other respect presented 

 a healthy appearance. A gentleman in my neigh- 

 borhood has lately lost a large number of fowls by 

 the same fatal disease. — Germantuwn Telegraph. 



Selling Eggs by Weight. 

 Every little now and then the agitation arises as 

 to the propriety of selling eggs by weight instead of 

 by number — that is so much per pound and not by 

 the dozen. It was quite well agreed upon that while 

 everything had some help from the law, it was 

 hardly fair to expect an egg, of all things in the 

 world, to stand alone. Various Legislatures have 

 sat over this egg question, but none have hatched, 

 until some eight or ten years ago the Legislature of 

 Massachusetts passed a law to the effect that eight 

 eggs must weigh a pound, and that any hen which 

 relusesto abide by this law must work longer, and 

 must give nine or even ten or more to justify the law. 

 But legislation should not stop here. Our egg-plants 

 as well as egg-laying birds do not always produce 

 fruit of uniform size. Some, to be sure, do justice 

 tothe efforts of their raisers, but a large number 

 offered by the venders are miserable spoils. Yet 

 with these conscienceless fellows a dozen is a dozen, 

 and we think it would be a great protection to the 

 poor man if it should be declared by law that there 



