1880.] 



THE LANCASTER FARMER. 



i59 



together the yolks of two eees and half a gill of 

 cream; stir this iuto the carrots offthc lire and serve. 



Apples -in Jellv. — Pure and core small-sized 

 apples without cuttiug open, then put them with 

 some lemons in water to cover, let boil slowly until 

 tender and take out carelully willioul breaking. 

 Make a syrup of half a pound of white sutar to one 

 pound ai)plcs, cut lemons in slices, and put them 

 and the apples into syr\ip ; boil very slowly until 

 the apples are clear, take them out in a deep glass 

 dish; put to the syrup one ouce of isinglass dissolved, 

 let it boil up, l.iy a slice of lemon on each apple and 

 strain the syrup over them. 



Painted L.vdies. — Remove the eyes and stalks 

 from some nice round-looking apples that will cook 

 well, and peel them very evenly to preserve their 

 shape. Place them in a shallow stewpan large 

 enough to hold them in one layer. Dissolve loaf 

 sugar in sudicient water to completely cover the ap- 

 ples, allowing four ounces of sugar to each pint of 

 water; add a few cloves and a little lemon peel and 

 stick cinnamon. Cover the stewpan, and simmer 

 the apples very gently, or they will break before 

 being cooked thoroughly. When done, and they are 

 cool enougli, lift them carefully to a glass dish, and 

 with a small brush tint them delicately on side with 

 a little liquid cochineal or melted red currant jelly , 

 strain the syrup, return it to the stewpan, and boil 

 it rapidly until reduced to one third of a pint. When 

 cold stir to it a wineglass of sherry and the juice of 

 half a lemon, and pour it round, but not over the 

 apples. The wine may be omitted. 



French Mode of Cooking Beans. -Take young 

 beans, cut off the heads and tails and a thin strip 

 on each side of the beans to remove the strings. 

 Then divide each bean into four or six pieces, cut- 

 ting them in a slanting direction, and as they are 

 cut drop into cold water, with a small quantity of 

 salt dissolved in it. When tender put them in a 

 stewpan, and shake over the fire to dry away the 

 moisture from the beans. When quite dry and hot 

 add three ounces of I'resh butter, pepper and salt to 

 taste, and the juice of lemon. Keep moving the 

 stewpan without using a spoon, and when the butter 

 is melted and all thoroughly hot, serve. If the but- 

 ter should not mi.x well add a teaspoonful of gravy, 

 and serve very quickly. 



Boir.iNG Vegetables. — Cabbage should boil an 

 hour ; beets, an hour and a half ; parsnips, an hour, 

 or an hour and a quarter, according to size ; squashes, 

 the larger end should boil half an hour, the neck 

 pieces fifteen or twenty minutes longer; new pota- 

 toes, fifteen or twenty minutes ; old ones, from half 

 an hour to an hour, according to size — never let them 

 stop boiling (if you wish them mealy) till they are 

 done — then turn otf the water and let them dry. 



Pot-Pie Crdst.— To each cup of good rich but- 

 termilk add one-half teaspoonful of soda, a little 

 salt, and mix as thin as you can conveniently roll 

 out. Cut like buiscuit. Put it into the pot while 

 the liquid is boiling, cover it tightly, and cook slow- 

 ly for about an hour. 



Minced Mutton with Poached Eggs. — Mince 

 the mutton small, taking out all skin and sinew. 

 Put in a stewpan a small piece ef butter, with one or 

 two onions, some parsley and a sprig of tarragon, all 

 chopped fine, and let them fry well in the butter; 

 then add sufficient stock for the quantity of meat ; 

 pepper and salt to taste ; a little browning if needed 

 for the color, and a tablespoonful or more of flour, 

 mixed in a little stock of water. Stir constantly, 

 and when the sauce is smooth and well boiled add 

 the minced mutton and warm It through, but do not 

 let it boil, or it will be hard. Pour it upon a dish, 

 and serve it with some nicely poached eggs on 

 top. 



Scalloped Oysters. — Toast several pieces 

 bread brown, and butter them on both sides ; take a 

 baking dish and put the toast round the sides in- 

 stead of a crust ; pour your oysters into a dish and 

 season with salt, pepper, mace and butter. Crumb 

 bread on the top and bake in a quick oven for fifteen 

 minutes. Second Recipe. — Grease well a baking 

 dish with butter ; tlirow fine crumbs about it until 

 they adhere on all sides; have a bowl of seasoned 

 crumbs ready, and lay oysters into the dish so as to 

 cover them and a small piece of butter; then an- 

 other layer of oysters covered in the same way with 

 crumbs until the dish is full : cover this last layer 

 rather more thickly with crumbs, and lay several 

 pieces of butter here and there over it ; bake it until 

 it is nicely browned, fifteen or twenty minutes, not 

 longer, or the oysters will get hard. In putting In 

 the oysters lift them with a spoon from the liquor 

 and do not drain them. 



ported from foreign countries for the use of Ameri- 

 can manufacturers. Commissioner Lc Due argued 

 rightly that all this wool could be grown by our 

 honui agriculturists and the money to pay for It re- 

 tained among our own people. There can he no 

 qucs'. Ion aljout tlie correctness of his position. There 

 Is no liner country in the world for' sheep industry 

 than much of our Western territory. There are 

 many millions of acres not adapted to grain grow- 

 ing, but upon which the most nutritious grasses in 

 the world grow In the utmost luxuriance. The rain- 

 fall is quite small, making these dry table-lands the 

 very paradise of the shceii-grower. New Mexico has 

 for a century been the home of a large sheep indus- 

 try. During the'most of that time, liowcver, no at- 

 tention whatever has liecn paid to the production of 

 pure breeds or Hue wools. Only tlie most diminu- 

 tive animals have been kept, while the quality of 

 the wool product has been entirely neglected. 



During the past twenty years, however, a great 

 change has taken place in this particular. Pure- 

 blooded Merino bucks have been taken there In large 

 numbers, and already the entire aspect of the sheep 

 industry has changed. Before that period the aver 

 age weight of New Mexican fleeces was about one 

 and a-half pounds. We have no correct data at 

 hand, hut have no doubt that at the present time 

 nearly double that weight has been reached, while 

 tlie good work is going on all the while. In time the 

 millions of sheep iu that territory will have their due 

 influence on the question raised by Commissioner 

 LeDuc, and go far to solve it. All these industrial 

 problems, we have no doubt, will in due time come 

 around as we wish them, but they are] a matter of 

 slow growth generally, and cannot always be'pushed 

 forward as rapidly as we wish. 



Live Stock. 



More Wool Wanted. 



General Le Due made a speech at the opening of 

 the sheep show in Philadelphia which contains some 

 points our Granger friends should read and ponder 

 over. He statel that during the fiscal year of 1K79 

 no fewer than 128,000,000 pounds of wool were im- 



Gradiag Sheep. 

 The Bi-over's (N. H.) Journal speaks editorially 

 as follows : Those who can afford to raise sheep can 

 better atford to do it properly than to continue on In 

 the old way of using scrub rams upon the same kind 

 of ewes. Such breeding is almost as bad as no 

 breeding at all, for instead of yearly improving and 

 approaching purity of blood the flock annually be- 

 comes weaker and of less value to the owner. JMany 

 there are who imagine that pure bred sheep of any 

 strain are very expensive and only fit for fancy farm- 

 ing and men who have plenty of surplus capital to 

 Invest in fine stock. Then again there are some who 

 are just foolish enough to think it requires more at- 

 tention, more care generally and more money to 

 keep up a flock of pure bred animals after it is once 

 started, than to raise the common scrub sheep. This 

 is most certainly a wonderful mistake. Pure bred 

 or high grade animals of any kind will yield greater 

 profits and thrive better ou the same or a less amount 

 of food, and with no more extra care than a lot of 

 scrub stock receives. Or, grant that grade purely 

 bred sheep are more expensive than the others, is 

 not the difterence in the yield of wool and the quality 

 of the mutton great enough in favor of the grades 

 to more than doubly pay the differeuce in the cost of 

 ptoduetion ? A man of very ordinary means can, 

 in a few years, have a flock of sheep equal to the 

 best, if he uses ordinary good judgment in his selec- 

 tions of ewes for breeding, and constantly keeps at 

 the head of his fold a thoroughbred male. Secure 

 a few good common ewes at first and buy a purely 

 bred ram every year or two to couple with the best 

 ewes in the flock, and fatten for market the inferior 

 ones. Thus, by using none but thoroughbred rams, 

 and selecting each year the best ewes in the flock for 

 reproduction sheep-growing may be more profitable. 



Hectic Fever iu the Cow. 

 When the placenta or afterbirth has been re- 

 tained so long that decomposition has taken place, 

 inflammation of the womb, hectic fever, or septic;p- 

 mia, are among the often fatal results. The decom- 

 posing contents of the womb should be removed 

 without delay by the hand, which, together with the 

 arm, should be previously well smeared with oil or 

 lard, to which Is added a small quantity of carbolic 

 acid. As the decomposing aftcr-l>irth is very infect- 

 ing, there should be no sores or abrasions on the 

 hand or arm. When the solid contents of the womb 

 have been removed, warm water shouUl be injected 

 for the purpase of washing out remaining putrid 

 matter, and daily injections of water, with each 

 quart of which is mixed a teaspoonful of carbolic 

 acid, should be made so long as necessary. Inter- 

 nally give morning, noon and evening, an ounce 

 each of tincture of gentian, tincture of ginger, and 

 hyposulphite of soda, in a pint of gruel. Give easily 

 disrcsted and nourishing food, such as steamed oats 

 and barley qr corn. Among the causes of retention 

 of the after-birth may be mentioned slow and dilTi- 

 cult birth, too early closing of the neck of the womb, 

 undue adhesion of the points of contact (cotyledous) 

 of the womb and the after-birth, poor or debilitated 

 condition of the cow, etc. It has also been noticed 

 that some cows are habitually slow In passing the 

 after-birth, or have a tendency to become so, es- 

 pecially when it was retiained long after the birth of 

 I the first calf. — Prairie Farmer. 



Cattle at the Fair. 



Any one attending the late .State Fair and noticing 

 the number of conlriliulors iu the cattle department, 

 must have been struck with the very few farmers and 

 owners of fine stock who felt enough Interest in the 

 exIiiblMon to counterbalance the trouble and expense 

 of aiding in the display of cattle that always attracts 

 BO mucli attention. It is one those parts in a farmer's 

 exhibition that more than any other Involves an 

 amount of Interest that even the very children arc 

 brought up to estimate and regard as something 

 particularly worthy their attention. No doubt the 

 extremely warm weather for some ten days previous 

 to and immediately up to the opening of the State 

 Fair kept many away on aecouut of the risk — as two 

 valuable animals died as It was — but this was not 

 altogether enough as the actual cause of tlic defici- 

 ency. One prime cause was the labor and expense 

 of driving the cattle a long distance, or of trans- 

 porting tliem by rail ; another was dissatisfaction 

 with the awards of previous exhibitions. Another 

 in disturbing the milk or butter arrangement with 

 customers. For, it is clear that if the contributions 

 were to be confined to only Mf)ntgomery, Bucks, Le- 

 higl], Lancaster, Chester and Delaware counties, the 

 display of cattle ought to have been five times what 

 it was. Without an extensive display of cattle at a 

 "cattle show," it seems to detract from everything 

 else. 



Winter Gale of Stock. 



The time of the year haa now come for every 

 farmer to take into full couijideratiou the advantages 

 of providing good suitable shelter for all the live 

 stock be may have about him to be eared for during 

 the coming winter. It is a difllcult matter to calcu- 

 late just the amount of loss that may be suflTered In 

 keeping a given number of either cattle, hogs or 

 sheep through a winter season in our climate with- 

 out proper shelter, as much will depend on the kind 

 of weather we may have during the winter, but 

 there is no doubt but that there is more or less in all 

 cases of the kind. Alternate freezing and thawing, 

 with a mixture of rain, sleet and snow, makes the 

 worst kind of weather for live stock to suffer ex- 

 posure in, and there is hardly any kind of stock that 

 can be expected to hold Its own in weight and con- 

 dition with all the feed that may be given, wliere It 

 is fully exposed to such weather as we have 

 described. It is not a very costly matter to provide 

 shelter for all the stock that is usually kept on a 

 moderate sized farm, and we are satisfied tliat there 

 is no investment a farmer could make that would 

 pay a better profit in the way of saving than to see 

 to it that all the stock of every kind that he may 

 have about him shall have good comfortable shelter 

 from all winter storms. Common liumanity requires 

 it, and his own pecuniary Interest demands It. 



Big Horses. 



Within the last ten to twelve years there have been 

 a considerable number of Pereheron horses imported 

 into this country, and not a few Clydesdale. The 

 first is a gray or mottled animal of great weight and 

 heavy propartions, and sometimes as much as 17J^ 

 hands high. Few Indeed are under Ifi hands. They 

 are bread-backed animals with stupendous legs and 

 quarters, and some of them — contrary to their ap- 

 pearance — are quite active upon their feet, being very 

 good steppers. Yet people would not be favorably 

 inclined toward them as roadsters ; but for teams 

 and farm-work generally, one would suppose them 

 to be a rare acquisition, drawing heavy burthens and 

 enduring great hardships. 



The Clydesdale horse Is generally a very dark bay, 

 with black points, and perhaps fully as heavy as the 

 Pereheron, but not so high. They ars Scotch, while 

 the other is French, but resemble each other very 

 much in form. The Clydesdale has been very much 

 in demand for heavy work in London and other large 

 cities up to a very recent period ; but strange to say 

 its popularity is waning. At a late public meeting 

 in relation to them as well as to use of all very high 

 and heavy horses, after a full discussion of the ques- 

 tion, a resolution was adopted in opposition to their 

 use as street draught horses, and an agreement was 

 reached to introduce a lighter animal not over 16 

 hands in height as being more available for street 

 and road service generally. — Germanloun Telegraph. 



Milking Three Times a Day. 



This matter has been discussed in our columns in 

 former years, though little has been said of late. 

 The following, from one of the Cow Essays which 

 will appear iu the book comprising the Prize Essay 

 and others, gives the views of "Spencer" on the 

 propriety of milking three times a day: "During 

 the heat ef the day the cow should be milked three 

 times a day, at regular iutervals — about five In the 

 morning, one in the afternoon and nine in the even 

 tng. The quantity of milk and butter is considera- 

 bly increased, and the quality improved by this 

 practice. The milk Is injured by remaining in the 

 udder through the heat of the day, and the cow Is 

 made uncomfortable, which of necessity diminishes 

 their usefulness. When cows are milked but twice 

 a day in hot weather, the udder becomes too much 



