110 



THE LANCASTER FARMER. 



[July, 



with hot water into a hot paste. With an ordinary 

 paint brush lay on this mixture over the paint 

 which requires cleaning, and in five minutes wash it 

 off with boiling water. 



Baked Halibut, Creole Style. — Put a halibut 

 Bteak, weij. h na: about a pound, in the middle of a 

 pan ; sprinkle it with a nice piece of garlic the size 

 of a pea, cut fine ; then spread with tomato enough 

 to cover the tish ; then cover with bread crumbs. 

 Add a little butter and salt ; then garnish the dish 

 with more tomatoes, and bake twenty minutes. 

 Better to bake on dish to serve on. 



Omelet with Sardines. — Take six good sar- 

 dines — must be whole ; drain them thoroughly ; re- 

 move carefully the scales and get them dry ; make 

 an omelet as usual, but the moment it begins to 

 cook on the sidt^s, place the fish lengthways on the 

 omelet and turn the edges over them. Sometimes a 

 very little chopped anchovy is placed inside of each 

 fish ; must not be cooked too much. 



Soothern Mode of Cookino Rice. — Pick over 

 the rice and wash it in cold water ; to one pint rice 

 put three quarts boiling water and half teaspoon of 

 salt ; boil it just seventeen minutes from the time it 

 begins to boil ; turn off" all the water ; set it over a 

 moderate fire with the cover off, to steam fifteen 

 minutes. Take care and be accurate. The rice 

 water first poured off is good to stiffen muslins. 



Cccu.mber Catsup. — Grate three dozen large 

 cucumbers and twelve white onions ; put three hand- 

 fuls of salt over them. They must be prepared the 

 day beforehand, and in the morning lay them to 

 drain ; soak a cupful and a half of mustard seed, 

 drain it and add to the cucumbers, with two spoon- 

 fuls of whole pepper ; put them in a jar, cover with 

 vinegar and cork tight ; keep in a dry place. — Jewish 

 Cookery Book. 



Brioche. — This is an excellent light cake for 

 breakfast or luncheon, and is much used in France. 

 Beat one-quarter pound butter until it is tn a cream ; 

 take three eggs, and heat until light ; mix thoroughly 

 with the butter; add to this one-half pound of sifted 

 flour, and to this mix one small cake compressed 

 yeast ; then a gill of water ; set to rise over night in 

 a warm place ; put in a turban form, and bake in a 

 quick oven . 



How to Cook Beans. — A writer says : Not one 

 person in a hundred knows ho ff to cook properly a 

 pot of beans, and yet it is very simple. Here is the 

 proper mode : Put one pint of dried beans and a 

 quarter of a pound of salt pork into two quarts of 

 cold water, bring them to boil, and boil slowly for 

 about twenty minutes; then put the beans, with 

 about a teacupful of the water they were boiled in, 

 into an open jar ; season them salt and pepper to 

 taste, and one tablespoonful of molasses ; lay the 

 pork on the top and bake two hours or longer. 



Lobster Murphy. — Boil and mash a dozen pota- 

 toes, must be smooth ; add milk and butter to them, 

 and the yolks of three eggs ; boil your lobster be- 

 forehand ; pick clean ; add eggs of lobster, if there 

 are any ; stew lobster gently "with a pint of cream ; 

 add a very little cayenne, and half the juice of a 

 lemon ; only enough flour to thicken it ; take pota- 

 toes and cover inside a tin or an earthenware form, 

 buttering the form first ; put in a quick oven and 

 bake ; when sufficiently hard put in lobster stew ; 

 replace in oven for five minutes, and serve. 



Lobster Soup.— The foundation of this soup 

 should be made of fish. A cod's head is best ; any 

 white stock, however, whether of fish or meat, 

 answers perfectly well. Take care that all fat is re- 

 moved from the stock, let it boil and add two or 

 three tablespoonsful of corn-flour. Stir over fire 

 until it thickens, then put in two ounces of fresh 

 butter ; when dissolved, beat in of two eggs, and 

 stir in a moderate heat for ten minutes ; withdraw 

 stewpan to the side of the range, so that it will keep 

 simmering ; put in soup a tin of lobster or the same 

 quantity of fresh boiled lobster. Let it cook ten 

 minutes. 



Scotch Potato Scones.— Rub one pound of cold 

 boiled potatoes through a sieve, put them on the 

 baking-board, and scatter over them seven ounces of 

 flour; work first with the rolling-pin into a paste, 

 then a little with the hand until smooth ; strew flour 

 heavily on the board and over the paste, which roll 

 about the thickness of half a crown, and cut into 

 shapes. Lay the scones on a hot stove; when a 

 little brown on one side, turn and finish on other. 

 Serve hot in a napkin. — Every Day Meals. 



For Rats. — The Massachusetts Plowman says : 

 " Copperas is the dread of rats. In every crevice or 

 every hole where a rat treads, scatter the grains of 

 copperas, and the result is a stampede of rats and 

 mice. Every spring a coat of yellow wash applied to 

 the cellars is a purifier as well as a rat extermin- 

 ator." 



Stock for Soup.— This receipt will be found use- 

 ful, as in a family not too numerous enough stock 

 can be made for a week. Take four pounds of lean 

 beef, cut it into small pieces, slice an onion, saw a 

 hock-bone of beef, remove the marrow, and fry the 

 cut beef and onions in the marrow to a full brown ; 

 put fried meat, onions and fresh hock in two gallons 



of cold water ; let it simmer all day ; at night strain 

 through sieve, and replace in kettle ; throw in some 

 egg-shell and clear ; strain through a cloth into an 

 earthen crock ; in the morning skim the stock to re- 

 move grease ; this stock may be used for vegetables 

 or for any kind of soup ; of course it is of a rich 

 brown color. 



Veal Curry. — One pound and a half of veal cut- 

 let from the neck, two tablespoonsful of curry pow- 

 der, two tablespoonsful of flour, a little salt, pepper 

 and cayenne, a large acid apple, one small shalot, 

 stock sufficient to cover it. Cut the meat into cut- 

 lets ; take care to have a bone in each, and fry them 

 a light brown with a little butter. The shalot should 

 be fried at the same time. Peel and core the apple, 

 and cut it up ; stew the meat, shalot and apple in 

 the stock for half an hour, very gently ; then add 

 the curry powder and flour, having previouslj' mixed 

 them with half a cup of stock. Pass it through a 

 sieve. Let it boil up twice, dish up the cutlets and 

 pour the sauce over them. This curry is excellent. 

 It may be made in the same manner with chickens or 

 rabbits; and shouH apples not be in season a liitle 

 lemon juice may be added just before it is boiled. 

 In India the pleasant acid of fresh tamarinds is used. 



As well-boiled rice is so essential with curry, 

 I will add the receipt of it here : Put a sauce- 

 pan full of water, let it boil/os(; sprinkle in a little 

 salt, and then the rice, dropping it into the water 

 with the band. Do not cover the saucepan. When 

 the rice is done strain off the water and set it on a 

 cloth belbre the Are to drain. Toss it up a little with 

 two forks, and serve it in a dish separate from the 

 curry. Select large rice to boil for the curry, and of 

 the best description only. 



Raspberry and Currant Sponge. — One pound 

 loaf sugar, .5 eggs, pint of raspberries, 2 oz. gela- 

 tine, 1 pint currants. Boil the gelatine until per- 

 fectly dissolved in half a pint of water. Bruise the 

 fruit and stand it over the fire, with a very little 

 water and the sugar until it is sufficiently cooked to 

 squeeze through a jelly-bag. Strain through the 

 bag into a large basin. Strain the gelatine through 

 a sieve. When both are cool, mix well together, 

 and add the whites only of the eggs well beaten. 

 Whisk all together half an hour, and stand on ice to 

 cool. Eat with cream. 



Gooseberry Fool. — Put green gooseberries into 

 a jar with two tablespoonsful of water, and a little 

 moist sugar ; place the jar into boiling water, and let 

 it boil until the fruit is soft enough to mash, then 

 beat it to a pulp ; stir to every pint of pulp one pint 

 of milk, and add plenty of sugar. Serve either in 

 glasses or glass dishes. 



Gooseberry Trifle. — Put one quart of goose- 

 berries into a jar with suflScieut moist sugar to sweeten 

 them, then boil them until they are reduced to a 

 pulp. Place the pulp into a trifle dish, and pour 

 over it a quart of custard, and when quite cold cover 

 with whipped cream. 



Live Stock. 



Percheron Horses. 



Harpers' Monthly for February liad a lengthy and 

 exhaustive article on this subject, from which we 

 give she following selections : 



The Percheron horse is undoubtedly the most sym- 

 metrical and powerful for his size, and possesses the 

 finest action and greatest endurance, of all the large 

 breeds in Europe. His general type is also the most 

 ancient of any of which we have record or tradition, 

 and this is the reason why he is more prepotent than 

 others in transmitting his superior qualities to his 

 oflspring. 



Tradition asserts that the first great improvement 

 in refining the large horses of France was made by 

 Barb stallions captured from the Moors. In 1731 

 they crossed the Pyrenees from Spain to France with 

 a countless cavalry host, led by the fiery Abee Rah- 

 man. The following year they advanced to the 

 broad plains between Tours and Poitiers. Here they 

 ,were met by the sturdy Charles Martel, well sur- 

 named the "Hammer," at the head of his French 

 horse, which, being of so much heavier weight than 

 those of the Moors, he was able to ride down the lat- 

 ter in repeated charges, and thus completely over- 

 whelm them. Thousands of these fine Barb stal- 

 lions were then captured (for th^ Moors ride such 

 only) and distributed among the French soldiers, 

 who, on returning to their farms, bred them to their 

 own large native mares. The best and most uni- 

 form of this produce were then selected and coupled 

 among themselves, the result of which, together 

 with other well-made crosses from time to time since 

 that period, gives us the improved Percherons of the 

 present day.. 



A modern Percheron horee is described as follows : 

 "Head clean, bony, and small for the size of the 

 animal ; ears short, mobile erect, and fine-pointed ; 

 eyes bright, clear, large and prominent : forehead 

 broad ; nostrils large, open, and bright red within ; 

 jaws rather wide ; chin fine ; lips thin ; teeth sound 

 and even.. Neck a trifle short, yet harmoniously 



rounding to the body ; throttle clean ; crest rigid, 

 rather high, and gracefully cu.ived ; mane abundant 

 with silky hair. Breast broad and deep, with great 

 muscular developments ; shoulders smooth and sufli- 

 ciently sloping for the collar to set snug to to them ; 

 withers high ; back short and strongly coupled ; 

 body well ribbed up, round, full and straight on the J 

 belly, which is much longer than the back ; rump I 

 broad, long and moderately sloping to the tail, which 

 is attached high ; hips round and smooth at top, and 

 flat on the side ; quarters wide, well let down, and 

 swelling with powerful muscles. Dock strong; tail 

 long, heavy and gracefully hanging out from the 

 croup when the animal is in full motion. Legs flat 

 and wide, standing square and flrm, and well under 

 the body, with hard, clean bones, and extra large, 

 strong joints, cords and tendons ; short from the 

 hocks and knees down : pasterns upright ; fetlocks 

 thin; hoofs full size, solid, open, tough, and well set 

 up at the heels. Height fifteen to sixteen and a half 

 hands ; weight 1,.300 to 1,700 pounds. Colors various 

 as with other horses : but a clear dapple gray is pre- 1 

 ferred, as the best of the original breed was thus \ 

 marked. Action bold, square, free and easy, neither 

 forereaching nor interfering ; the walk four to five 

 miles per hour, the trot six to eight, on a dry and 

 moderately level road, but capable of being pushed 

 much faster on the latter gait when required. Temper 

 kind ; disposition docile, but energetic and vigorous; 

 hardy, enduring and long-lived ; precocious ; able to 

 be put to light work at eighteen to twenty-four 

 months old ; possessing immense power for the size; 

 never balking or refusing to draw at a dead pull ; 

 stylish, elegant and attractive in appearance ; easy, 

 elastic and graceful in motion. No tendency to dis- 

 ease of any sort, and especially free from diseases of 

 the legs and feet, such as spavin, splint, ring-bone 

 grease and founder. An easy keeper and quick 

 feeder." 



Feeding Horses — Sore Shoulders. 



A correspondent of the Country Oentleman states 

 he has found, by long experience, that the best 

 grain feed for horses is corn, oats and shorts, of each 

 one-third, the first two to be ground finely, and the 

 shorts to be well mixed in. The hay, or hay and 

 straw, were cut fine and wet twelve liours before 

 feeding, and the meal was thoroughly mixed with 

 the hay at the time ol wetting, so that all could be- 

 come thoroughly softened and prepared for diges- 

 tion. His horses were uniformly healthy and in good 

 condition at all times. The Adams Express Com- 

 pany feeds its horses a little oil meal once or twice a 

 week in addition to the mixture of corn and oats. 

 This is done to help the grooms keep the horses' 

 coats glossy at all times, saving much time in rub- 

 bing and brushing. 



The systems of feeding adopted by several street 

 railway and carrier companies in Manchester, Eng- 

 land, are as follows : The feed varied from 10 to 14 

 pounds of cut hay, or hay and straw, and 16 to 30 

 pounds of grain, for each horse, daily. Their horses 

 are all heavy, powerful dray horses, and, of course, 

 need more feed than lighter ones used here. The 

 grain feed was composed of maize, beans and wheat 

 bran, in the proportion of three pounds of corn to 

 one of each of the others, all finely ground and 

 mixed. The hay and straw were chaffed and wet, 

 and the meal mixed in some time before feeding. 

 No horse beans are grown here, but oats and shorts 

 are a good substitute for beans and bran. 



An old stage-driver of long experience, who was 

 noted for keeping his teams sound, always washed 

 the shoulders and breasts of his horses as soon as 

 the harness was taken oB', using cold water in the 

 summer and lukewarm water in the winter. After 

 rubbing nearly dry, he washed them daily with a 

 decoction of smartweed, in the summer, when there 

 was no danger of galled shoulders. In the winter 

 the smartweed was used about once a week. His 

 teams never had sore necks or shoulders. 



First Year of Heifers. 



Mr. C. F. Clarkson speaks from his own experi- 

 ence in the agricultural department of the Iowa 

 Register, when he says " it is too often the case that 

 farmers let heifers with their first calf run together 

 in the pasture the first year, for the reason that they 

 do not generally give a larger quantity of milk than 

 will raise a calf. This is wrong. If the heifer i.s 

 intended for service as a milker in after years, her 

 udder must be enlarged and distended at her early 

 age 60 as to hold the full secretions of milk for 

 twelve hours. When running with her calf it will 

 suck every hour or two and her b.ag will shrink to 

 just that capacity. They must be cultivated to large 

 capacity at the proper period of the heifer. There- 

 fore, so soon as there is no danger of inflammation of 

 the udder from the milk remaining in it twelve hours, 

 the calf should be weaned. But the heifer should not 

 be removed so far from the calf that she cannot see 

 and smell it. The natural attachment of mother for 

 oft'spring has much to do in developing her ca- 

 pacity to support it. Smelling and licking her calf 

 stimulates and enlarges the mammary glands and 

 develops the of secretion of milk. For four or five 

 days a heifer which has been full fed should be 



