1880^] 



THE LANCASTER FARMER. 



63 



take out the pork ami lay in your sliced beef; season 

 with salt, pepper, and a little clove; pour in water 

 nearly to eover it, and cook slowly for three or four 

 hours; when tender, take up the beef, thieken the 

 gravy with a little Hour wet with water, and pour 

 over your meat. 



Savout Eggs. — Six or eisht e-rss boiled bard, and 

 then cut in two ; remove the yolks and ijrind them 

 in a mortar quite smooth, with about a tabli'sjioonful 

 of anchovy sauce (more if necessary), a little cay- 

 enne, and a tablespoonful of cream, to make Into a 

 paste ; pile the mixture rousrbly in the twelve'half- 

 wbites, which must have a piece the size of a six- 

 pence cut oil at the bottom to make them stand in 

 the lish ; garnish with parsley. 



Scrambled F.uos with Cheese. — Grate any ordi- 

 nary sharp cheese, a tablespoonful for every two 

 eggs; put some butler in a frying-pan, anil, when 

 melted, throw in the cheese; stir for a minute or 

 two until the cheese melts ; add the eggs, pepper 

 and salt, and mix with a fork until cooked. This is 

 a nice side dish at dinner, or maybe served at break- 

 fast with fried bacon and baked potatoes. — Tlu: 

 Aiiicrkiin Puultry Yard. 



Scalloped Fish. — Any cold tish, one egg, milk, 

 one large blade of pounded mace, one tablespoonful 

 of flour, one teasiioonful of anchovy sauce, pepper 

 and salt to taste, bread-ciumbs, butter. Pick the 

 lish carefully from the liones, anil moisten with milk 

 and the egg; add the other ingredients, and place in 

 a deep dish or scallop shells; cover with bread- 

 crumbs, butter the top, and brown before the fire; 

 when quite hot, serve. — An Kiij/lish Woman, I'Mla- 

 (Mphia. 



Baked Fish.— Take a fresh codflsh,;wcighing sev- 

 eral pounds, clean very carefully; make a stutflng of 

 bread crumbs moistened with milk and seasoned 

 with pepper, sage, and a little salt pork chopped; 

 stuft'the fish, se\v it together carel'iiUy, and lay in 

 your dripping-pan with'a little water; lay thin slices 

 of salt pork on the top, after sprinkling with salt 

 and flour; a good oven will bake it nicely in two 

 hours; add a little flour and butter to' the gravy, and 

 serve with the flsh. 



To Spice A Rouxd op Corned Beef.— Take a 

 strong twine string and tie it tightly around the 

 round to keep it in good shape; then stick it well on 

 both sides with cloves, squeezing tbeni in as far as 

 possible; rub it also well with three tablespoonfuls 

 of pounded saltpetre, and then with plenty of fine 

 salt. Lay it iu a large wooden tray or round vessel 

 that is tight, and every other day turn it and rub 

 well iuto it the brine which makes froiu it. In teu 

 days if properly attended to it will he fit for use. 



Eoo Soup. — Put two large teaspoonfuls of lard in 

 a pot ; when hot add two of flour and two onions cut 

 up fine ; 'lY^en the flour is brown put as much boil- 

 ing water m the pot as you desire lor soup ; add salt 

 and pepper, and let it boil lor a short time ; break 

 into the soup tureen five or six eggs ; beat them up 

 w^ell, then gradually pour iu the soup, stirring the 

 ■ egg while doing so. Toast two thin slices of bread, 

 cut them iuto small squares, fry in butter and pour 

 into the soup. Before sending to table a little vine- 

 gar may be added or not, as taste dictates. 



Scotch Oatmeal Cakes. — Put one pound of oat- 

 meal in a basin. Take oue pint of boiling water, 

 with half an ounce of salt butter or lard melted iu it. 

 Pour this, boiling, over the rn 'al, sijrring it as 

 quickly as possible into a dougli, and then turning it 

 out upon a board, upon which roll it until it is as 

 thin as it will allow to hold together. Then stamp 

 it out into the shape of round cakes. Place these 

 first upon a griddle to make them firm, and after- 

 wards toast them before the fire, alternately on each 

 side, till they are quite dry and crisp. 



Baked Calf's Head. — Boil the head until you 

 can pick out all the bones, and keep the water the 

 head is boiled in; take your pieces and lay them in a 

 dish, having cut them small; use some salt, pepper, 

 a little parsley, a grate of nutmeg, a small piece of 

 butter and some dry breadcruiubs, say a teaeupl'ul 

 of the latter; moisten it all witli some of the water 

 the head has been boiled in, put in a baking-dish, 

 and let it bake half an hoiu" take the yolks of two 

 eggs and make a sauce with the boiled liquor; make 

 •cup of the rest of the liquor. 



Potted Beef.— Take three pounds of lean beef, 

 rub it with an ounce of saltpetre, let it lie twenty- 

 four hours, then salt it well with common salt, and 

 put it into a pot, covered with water, for three or 

 four days; then take it out and dry witli a cloth, 

 after which put with it a quarter of an ounce of pep- 

 per and bake it; then drain it from the liquor and 

 pull from it the skin and veins; beat it in a mortar 

 very fine, season with cloves, mace, and, if required, 

 more pepper and siilt; mix with rather better than a 

 quarter of a pound of butter, melted; pot it up hard 

 and cover with clarified butter. 



Beef Cakes. — Take the part of beef used for 

 steaks, cut it into pieces, then beat it well in a mar- 

 ble mortar until it is very fine. Take especial pains 

 to free it from all bits of skin and fat; then add to it 

 good beef suet, well chopped and carefully picked, 

 in the proportiou..of a quarter of a pound of suet to 



each pound of meat; season to j'our taste with mace, 

 cloves, nutmeg, white pepper and a little salt, all 

 well iJounded, and also lemon-thyme, sweet marjo- 

 ram and parsley dried and clu)pped. To these add 

 one yood-sized onion finely minced. Blend the whole 

 mass very thoroughly, and make into small cakes 

 and fry them over a brisk lire. If your meat is fresh, 

 and you make It in winter, this will keep good for a 

 fortnight, if pressed closely down In a jar. 



Milk uolls. — One jioiind flour, one ounce butler, 

 one ounce sugar, one full teaspoonfnl Clcvelan(l 

 baking powder, one pint new milk and a little salt. 

 First put in the basin the flour, then the butter and 

 half tile sugar; rub altogether with the hands till the 

 batter is smooth; llu-n aild the salt, next the baking 

 powder, then theiTiilk.a small quantity at a time. 

 Turn it out on the boaril.and knead rjuickly together 

 — the quicker it is done the better and lighter it will 

 be. Cut into six or eight parts; shape the dough 

 into long, high pieces; make two cuts across the top; 

 lil.ace it in a floured tin, and bake In a cpiick oven for 

 fifteen minutes. Wiien done, take out, glaze over 

 with white of an egg, or a little milk, dust the re- 

 mainder of the sugar over tliem, and return to the 

 oven for a short time. 



Cheese FitiTTEKs. — Take three ounces or three 

 tablespoonfuls of flour, one ounce of butter, one gill 

 of tepid water (t wo jiarts of cold and one of lioiling), 

 a little pepper and salt, one egg, three tablespoonfuls 

 of grated cheese. For this the old hard pieces of 

 cheese may be used. First place in the bowl the 

 flour, then the pepper and salt; melt the butter, 

 and pour it upon the Hour. Ne.xt, add the water, 

 diop in the yolk of an egg, and then stir in the 

 cheese. Beat the white of the egg tb a stiff froth, 

 and when light, mix with the other ingredients. 

 Put in by spoonful into hot lard or clarified fat, and 

 cook for three minutes. When they rise toss them 

 over, so as to brown both sides. When done, take 

 out and place first upon a sheet of white paper, then 

 pile on a hot napkin. — .!/;,■.■.■! Duild. 



Live Stock. 



Abortion in Cows- 



-The 

 of It. 



Probable " Cause 



It is a fact that abortion among the cows of our 

 milk and butter dairies has become alarmingly pre- 

 valent — so prevalent that the Pennsylvania State 

 Board of Agriculture has instituted diligent inquiry 

 by luimerous questions put to the most likely persons 

 to know, " What is the probable cause of it, in pub- 

 lie opinion V 



Although we are bound to respect public thought 

 on all the issues of life, I cannot see any good reason 

 why any one who may think he sees something good 

 outside of common routine thought should not be at 

 liberty to venlilate it, and specially if he attempts to 

 give some cogent reasou for "the faith that is in 

 him." I shall make no assertion in this connection 

 but what I think lean logically stand by. Of course 

 positive proof of anything is in the power of but few 

 on most, of the questions of huiuan experience, but 

 such proof as I have to otfer is the best that a limited 

 experience has put in my power. 



On our little farm at home we have but eight to 

 twelve head of cattle, and, as we raise our own 

 stock, there is always some " not in profit," or not 

 milking. Since we have adopted the present man- 

 agement of our stock we have only had one case of 

 abortion, and that from a known cause, while 

 neighboring dairies arc suffering from many every 

 year, even to half and some more. I think we make 

 as much butter per cow per annum on an average as 

 any of them. For twenty years past we never have 

 stabled our cows, day or night, summer or winter. 

 Their pasture lies in one undivided enclosure con- 

 tiguous to the barn and milking-pen. Wc never 

 confine them except to feed and milk. There is 

 plenty of running water and shade very plenty, and 

 shelter at the barn for all. We feed a little wheaten 

 bran all the time, and a little cornmeal towards 

 spring, in the winter. We keep them only in thriv- 

 ing conditiou, not fat, and never "push" them lor 

 the purpose of "making it pay." It is an observable 

 fact in nature tliat greed leads to the sin of excess 

 and the curse of defeat of its own purpose. 



It is an observable fact, too, that all power on 

 earth is derived /rom t/ie fun. That which is not 

 direct between animal and the sun is first something 

 else direct from the suu, and from thence to the 

 animal, as to atmosphere, water, herbage, itc. This 

 suu power thus modified to the animal, produces 

 only certain natural effects, chief among which are 

 the functions of procreation and the function of nu- 

 trition necessary to it. 



It is also a fact in nature that everything to be 

 perpetual is compensating one part for another ; 

 that is, iu the case of the cow, when one function is 

 active on which another partly depenils, the other ie 

 comparatively quiescent or sympathetic. Nature is 

 so profusely liberal in all her appointments and sup- 

 plies that to a certain extent she maybe tampered 

 with, without producing entire failure of any mate- 

 rial function. Yet beyond such limit mau must 

 learn, easily or dearly, he cannot go. 



I have already on other occasions said so mucli 

 that may be constrned iuto disregard of public opin- 

 ion, or a desire to run counter to it — a propensity I 

 disclaim — that I need not here enumerate the many 

 deviations from nature tile milch cow is now under- 

 going at the hand of the dairyman. Every intelli- 

 gent mind connected with the business is aware of 

 it, and if he knows nature at all cannot fall to llnd 

 abunf (»/ natural fttnctionii as a probable, may I not 

 say a " knowable," cause of abortion. And not ouly 

 of abortion, but of the many forms of disorder preva- 

 lent among our herds. 



1 have been Informed tliat the French get their 

 heifers In" milking condition and then have them 

 "spald," so that they may never cease milking uutll 

 by force of nature they are worn out In the service, 

 when they become a kind of beef! I do not vouch 

 (or this statement, nor do I know to what extent it 

 is praittised ; but I liave read It among many other 

 to me strange innovations on dame nature, none of 

 which, so far as I know, has been with impunity. — 

 (icrntaittou'n. Trlctjrajih. 



The Villager's Pig.— How to Keep It. 



A large number of our village subscribers keep a 

 cow, and one or mcu'e pigs, just to save the waste 

 from the table, and to help in the support of the 

 family. Both are important sources of Income when 

 properly managed. The inevitable waste from the 

 kitchen in an ordinary American family amounts to 

 a good deal in the <oursc of a year. It may as well 

 be turned into pork, sausages, head cliecse, spare 

 ribs, and lard, as to be thrown away. A neighbor, 

 who has a vegetable gardf.n, and stuiiles thrift, has 

 just slaughtered two pijjs. weighing 598 pounds, and 

 worth S-io.KS at the market jirice. The manure 

 made from them is worth ten dollars at least. Two 

 small pigs were put into the pen April (jth, and came 

 out well fatted November 21st, about seven months 

 and a half. The food consumed consisted mainly of 

 sour and buttermilk, kitchen waste, small potatoes, 

 cabbage, turnips, sweet corn, wind-fall apples, and 

 other wastes liom the garden. To this was added 

 enough Indian meal to keep them constantly full fed 

 from spring to fall. A good pen is an important 

 item in feeding pigs. The sleeping apartment 

 should be dry, and be kept well littered with straw, 

 leaves, or sea-weed. From one-half to two-thirds of 

 a pig's life is to be spent in sleep, if It is well treated. 

 Give tlie pig the materials, and he will make a nice 

 bed and keep it clean. The remainder of the stye Is 

 of less importance. There should be room enough 

 to compost the manure, liquid and solid, with gar- 

 den soil, corn stalks, weeds, and other refuse mat- 

 ter. The pig Is unrivalled as a manufacturer of 

 compost. Its good effects will be seen in all parts 

 of the garden, where it Is spread the following sea- 

 son, llcgularity of feeding, three times a day, is 

 one of the secrets of success. This may be at your 

 own meal times, if your wife is a good house-keeper 

 and keeps a clock in the kitchen. Good digestion 

 depends upon regular meal hours for man and beast. 

 There is then very little temptation to over eating, 

 no cloying, and no spells of refusing food. A pig 

 should never lose a meal after he is put into the pen, 

 and should never be hungry enough to squeal. It 

 requires some judgment iu equalizing the rations, 

 as well as in regulating their time. .Much less of 

 Indian meal is required for a ration, than of cooked 

 potatoes, and less of potatoes than of kitchen 

 waste. If anything is left in the feed trough, the 

 ration has been a little too large, or not quite 

 good enough. A pig should have all he can eat 

 up and digest. A variety of food should also receive 

 attention. The raw vegetables and fruits from the 

 garden are excellent appetizers, and enable the pig 

 to consume more meal. The meal may be mixed 

 with cold or boiling water, with milk, or boiled 

 fruits and vegetables, as suits convenience. It may 

 be varied with unground corn, buckwheat, or mix- 

 ture of ground grains. The time spent in caring for 

 a pig usually comes at meal hours, and may be bal- 

 anced by what wc learn in tlic school of economy. 

 There is perhaps no animal that will exhibit more 

 satisfaction, and give greater returns for good care 

 and feeding, than a pig; and on the other hand a 

 hungry one without a warm home — one that has 

 not had a proper bringing up — can make itself ex- 

 ceedingly disagreeable, both as to general appear- 

 ance and the noise that it will produce; besides, such 

 an animal is without profit. As a rule, it pays the 

 villager to raise his own pork, and it pays him the 

 greatest profit when he takes the best care of his 

 pig. — C, American AgritruUnristy Feb. 



^ 



Feeding Bran. 



Bran is an excellent food for production of milk 

 iu cows, and for feeding young animals. It contains 

 a large proportion of the phosphates, which are a 

 most necessary part of the food of an animal, but 

 one in which most foods are deficient. In a ton of 

 wheat bran there is flfty-four and a-half pounds. 

 Kye bran is also richer iu potash than that of 

 wheat, by nearly forty per cent.; hence for food, and 

 for the resulting manure, rye bran Is preferable. In 

 feeding bran the value of the manure should be 

 taken into consideration. This, although it may not 

 be seen so conspicuously, nor so quickly as the milk 



