1880.] 



THE LANCASTER FARMER. 



175 



Panned Oysters. — One quart of oysters ; some 

 thin slices of toast ; butter, 6:ill ami pepper ; liave 

 "putty pans'' with iipriulit sides; eut stale hreail in 

 rouiitis to till tlie liotloriis (if these ; toast and lay a 

 pieee in eaeh ; wet wil h oyster lifjuor and put into 

 eaeh pan as many oysters as it will hold ; put pep- 

 per, salt and a piece of liutter in eaeh ; arrunfre all 

 in a lar^c dri[)pini^ pan ; invert another of the same 

 size over it, and lialie eight miiuites, until the 

 oysters are "rutUed." 



Cnow-Cliow. — Two heads of eahliaire cut !!line; 

 one-lialf peek jireen tomatoes; one-half peek onions; 

 five dozen cueun\ners, slice the lari;e ones; three- 

 quarters of a |)inl of snuill red ami yreen peppers; 

 sprinkli^ Willi one pint of salt, ami drain all niu'ht; 

 pour olf all thejuiee and aild one ounce pepper 

 grain; one ounce white mustard seed; one ounce 

 celery seed; one ounce tumeric; one ounce cloves; 

 three tahlespoonfids of irround mustai*d; two poumis 

 hrown suear; cncniii-li horse radish, grated line, to 

 make a pint. Cover all with strons: vinegar and 

 boil 30 minutes. In laying the pickles put. a layer 

 of pickles and a layer of spices. Half the above 

 quantity will make plenty for a family of three or 

 four. 



To PicKi-E Hed CAnnACtE. — Take a large, firm 

 head of red cabbage, and after taking olf the outside 

 leaves and cutting out the stalk, divide it lengthwise 

 and shred it crosswise. Lay it in a dish, and sprinkle 

 salt over it; cover it with another dish, and let it 

 stand over night ; drain in acolander, free from salt, 

 and \vi|)e dry. Make a pickleol sullicicnt vinegar to 

 cover the cabbage, adding to it equal {piantities of 

 allspice, cloves and some mace. The spices must lie 

 put iu whole, and a little cochineal to give it a good 

 red color. Boil the vinegar and spices hard for live 

 minutes, and having put the cabbage into a stone 

 jar, jiour the vinegar over it, boiling liot. Tie up 

 very closely. 



To Fkv Oysteks. — Select fine ones and drain olf 

 liquor. Roll cracker into dust, which is done with 

 paste roller. Dip one oyster in at a time and lay on 

 meat board or platte-. Let remain lifteeu mituttes, 

 when dip iu beaten egg and again in cracker dust. 

 Let them stand for half an hour. Heat in a frying 

 pan one pound of clarified lard. When the lilue 

 smoke rises the proper cooking point of heat is indi- 

 cated. Drop in a peeled potato or piece of hard 

 bread, which will prevent the fat growing hotter. 

 Drop in the oysters very lightly, and when delicate 

 brown turn. Remove to cullender when both fides 

 are brown, and lay on brown paper wlien first dished. 

 The frying pans containing inside strainer are the 

 best for tliis use. 



Receipt i-ok Cuking Meat. — As the season lias 

 arrived when curing meat is in order we republish, 

 as of old, our famous receipt for curing beef, pork, 

 mutton, hams, etc., as follows : To one gallon of 

 water take I'j fts. of salt, \, tb. sugar, J< oz. salt- 

 petre, ',o oz. potash. Omit the potash unless you 

 can get the pure article. Druggists usually keep It. 

 In this ratio the pickle can be increased to any 

 quantity desired. Let these be boiled together until 

 all the dirt from the sugar rises to the top and is 

 skimmed oB'. Tlien throw it into a tub to cool, and 

 when cohl pour il over your beef or pork. The meat 

 must be well covered with pickle, and should not be 

 put down for at least two days after killing, during 

 which time it should be slightly sprinkled with 

 powdered saltpetre, which removes all the surface- 

 blood, etc., leaving the meat fresh and clean. Some 

 omit boiling the piclcle, and find it to answer well, 

 though the operation of boiling purifies the pickle 

 by throwing oH' the dirt always to be lound in salt 

 and sugar. If this receipt is strictly followed it will 

 require only a single trial to prove its superiority 

 over the comraou way, or most ways, of putting 

 down meat, and will not soon be abandoned for any 

 other. The meat is unsurpassed for sweetness, deli- 

 cacy and freshness of color. 



L'lVE Stock. 



Saddle Horses. 

 The American Stockjmui has some interesting chat 

 about saddle horses, from which we quote as fol- 

 lows : " To the man who traTcIs over the face of the 

 earth, migrating from country to country, nothing 

 will appear as more extreme iu the luanners of the 

 different people he corncs in contact with, than their 

 various methods of riding horses. While the Arab 

 is the ancient ideal of a perfect horseman, yet our 

 own country probably furnishes as great variety and 

 styles of horsemanship as all the nations of the 

 world put together. Lot us take a hasty glance at 

 the ditl'erent patterns our country affords : In 

 Mexico, Te.xas and the extreme tiimlhcrn .States the 

 style of riding is quite unique. On the other side of 

 the Mississippi river a suitable costume is quite in- 

 dispensable. The bridle is armed with a curb-bit of 

 terrific leverage. The saddle bears an immense 

 pommel to ease the strain of the lariat or the elbows 

 of the sleepy rider. A common buckled girth would 

 never do in such scientific riding. The broad hair 

 band is lightened with a euniiing twist from a long 

 loose strap that has been 'sprung' upon until the 



band is as light as wax. Wc are all, at least In pic- 

 tures, familiar with the broad sombrero, slashed 

 breeches and large silver spurs with their att.iched 

 'jingles.' This rider in his appointments and horse- 

 manship is certainly WDrthyof much adinlratlrm, for 

 he always looks ' at home,' and graceful when he 

 tries to be, even on the most veritable plug ol a 

 mustang. It is seldom, however, that his ch.irger 

 calls forth anything but a feeling of pity from the 

 educated liorscinau. Tli(^ native breeds of i.liosc 

 sections is a long way olf from the ideal saildle horse 

 of the .Middle States. In Tennessee, Kentucky and 

 Virginia we probably see the art of horsemanship, 

 both iu its relations to horse and ritler, earrieil to a 

 higher standard than in any other part of the world. 

 Here we lind the hdr.se bred for generations under the 

 most enlightened rules f(ir breeding, and with the sole 

 purpose in view of making him the perfection of a 

 saddle horse. In physical feat ures he is a model of the 

 artist. In gaits his variety is infinite- a rapid walk, fox 

 trot, rack, trot, lope and run, changing friun one mo- 

 tion to the other at a practiced signal from the rider. 

 In temper perfect , quick and eomprcliensive. This is a 

 point which no one but the practical rid r can ap 

 preciate. The bridle lines are actually useless with 

 him. A sliartft bending of the body forward informs 

 him you wish the gait quickened ; setting firmer 

 back in the saddle :ntimate8 to him to slacken the 

 gait; a slight bending of the body in the saddle, 

 with a little pressure of the opiiosile knee, and per- 

 haps an unconscious motion of the bridle hand in 

 the direction you wish to turn is all the management 

 he needs. The lines are never pulled to turn him 

 right or left, but pressed against the side of the nec^k 

 opposite the direction you wish to turn. Leaning 

 forward in the saddle puts him in a fast walk iir fox 

 trot. To put him in a rack the bridle reins are pulled 

 taut, while the heels bring the spur pressure to his 

 sides. To make him trot, the reins and heels are 

 let loose, the hands pressed upon the withers, and 

 the body slightly raised in the saddle until he gets 

 settled in his gait. To make him canter or lope set- 

 tle in the saddle and wave one hand in the air. 

 These are not the inventions of a single indiviilual, 

 but the universal custom among those who train 

 saddle horses in the States named. 



"We now come to the rider of this perfected sad- 

 dle horse. He sits in his seat with an easy comfor- 

 table grace that shows his familiarity with it from 

 earliest boyhood. The stirrups are so long that his 

 toes barely rest with ease in them, while his heels 

 turn slightly outward, relieving his appearance of 

 extreme awakwardnes that is so often seen in riders 

 whose toes point at right angles with the horse's 

 sides. These horses "are thoroughly bilted when 

 young, and thus taught to carry a high and stylish 

 head, so that when in full motion, with the favorite 

 gait, a rack, and bestrid by tliis superb rider, the 

 whole makes a picture that challenges our highest 

 admiration." 



Pigs for Next Year. 



As tills is the time of year when farmers are de- 

 termining what hogs to fatten, it is also the time for 

 deciding upon what they will do for pigs the coming 

 year. As isofien the case, a farmer will fatten and 

 kill off all the sows that have hid pigs that season, 

 and depend upon gilts for breeders the following 

 year. But it is never good policy to kill a sow that 

 "has proved herself a good breeder and suekler, and 

 rely upon one whose qualitiet, in these respects are 

 yet to be developed. Besides, the i)igs of a sow 

 which has already proved liersclf a good breeder 

 and milker are always, as a general thing, stronger, 

 start olf much better, and are sure to keep the lead 

 in the race of fattening. The worth of a good sow 

 in bacon is a small matter in comparison with the 

 two litters of pigs she will have the, following year. 



The farmer should always endeavor to raise his 

 own stock, whether they be horses, cows, sheep or 

 hogs : an if he has good comfortable quarters for 

 his sows thej should be bred early iu November, so 

 as to farrow in March. But if his sows are allowed 

 to run out in the fields or wood lot, and take chances, 

 it is better not to breed them until January. If they 

 farrow in March they can have another litter iu 

 August or early in September; but if they have their 

 first litter the last of April or first of .May, they can 

 not be expected to have aiKither brood belore cold 

 weather sets iu. A sow will have pigs in four months 

 lacking six days from the time she is bred, and the 

 farmer should make preparations for the occasion 

 accordingly. She si'.ould be put in a separate apart- 

 ment at least a week before farrowing, so as to ac- 

 custom her to her new quarters, sujiplyiug her in 

 the meantime with cut straw for bedding. .After 

 farrowing she should not be disturbed for a day 

 or two, even to give her food or drink, for wfien she 

 wants either she will soon let you know. After be- 

 ginning to feed her increase her allowance gradually 

 lor the first five or six days, and llien give her as 

 much rich food as she will eat. The pigs will soon 

 learn to eat w ith her, and should also have all they 

 will eat. Ill this way the pigs can be made to weigh 

 from 1.50 to :;0U pounds by the time they are eight 

 months old. This is the most profitable way to 

 make pork. No time for cholera ; no time for idle 

 capital; no time for "bad luck" of any kind. 



Balky Horses. 

 As long as wc can remember we have read of 

 remedies for balkv horses, and they have been pretty 

 much of the same nature, to wit : To examine the 

 harness im inie slile anil then on the other, then 

 jump inio the wagon ami drive olf. Very nice, but 

 try it. Next, lake the horse out of the shafts and 

 make him go round and round until he is giddy, ifec. 

 Kather dillicult, we think, to make a horse giddy. 

 Next, to place the hand over the horse's nose and 

 hold it there, preventing him from b/eaihing until 

 he wants to go. Kasy to trv • Next, take a couple 

 of turn of stout twine around the loreleg just below 

 the knee, tight ennugli for the horse to i'eel, and lie 

 in a bowknol. lie' will at once start, and the siring 

 can be removed. .Next, take the tail of the horse 

 between the hind legs and lie liy a cord to the saddle 

 girth. Next, lie a string around the horse's ear 

 close to his head. There is another which we know 

 fiei(Ueiitly answers, which is to catch up a handful 

 of dirt and forcing il inlo the mouth of llie animal. 

 But there is still another, llie one we have adopted 

 in all cases, and have never yel known It to fail. It 

 is to pass a twine around Ihe lower jaw, and of 

 course below the tongue, and tie it quite tight over 

 the top of llie head, leaving an en.l of two or three 

 feet, hy which to pull at, walkini: in front of the 

 horse. This will be found to lie a remedy In all 

 eases If properly done. 



Kindness to Cows. 

 It is important that dairy stock, from the young 

 calf to the old cow that is being fed for beef, should 

 be handled and treated kindly. If a calf is handled 

 roughly, and becomes wild and vicious thereby, when 

 it becomes a cow you may expect the same ; but if 

 handled carelully and Irealed willi kindness, when 

 grown up she will be mild and gentle. It may not 

 always be so, but in general II is. There have been 

 many cows spoiled by the person having the care ol 

 and milking them, whipping or frightening them, 

 whenever they come in his way, or if, when milking, 

 a cow hoists her loot or kicks (which is generally 

 caused by pain,) such a fellow stops milking and 

 commences whipiiing, or worse, kicking the cow, 

 and she becomes enraged, holiis up her milk, kicks 

 back, and is finally ruined. Never whip a cow for 

 kicking, if she docs kick the milk pail out of your 

 hand and soinclimes upset and knock you, but be 

 kind and gentle with her, and milk her out with as 

 little excitement as possible; and if she gets over 

 her kicking propensity il will be by mild and not by 

 harsh treatment. Never whip a cow because she 

 kicks, for it will do no good, but It will do a great 

 deal of harm. 



Lice on Stock. 

 A number of lelters ask for remedies for lousy 

 stock. Vermin of some kind very frequently infest 

 douiestic animals ; they are most frequently of the 

 louse type ; siuail parasitic animals that musl be re- 

 moved by the application of some insecticide. A 

 number of substances have been used to a greater or 

 less extent, of which a few are nienlioned below : 

 One pound of tobacco and six ounces of borax boiled 

 in two quarts of water, to which soft soap enougli is 

 added lo make a thick paste, has proved a good 

 vermin salve. A mixture of carbolic acid and soft 

 soap in the proiiortion of one to four makes a com- 

 pound easy to apply and very elfectual. Shortly 

 alter, the jiaris lo which the soap mixture has been 

 applied should be washed with jiure water and a 

 non-drying oil rubbed on. Oil of turpentine and 

 lard oil, equal parts, with a little carbolic acid, Is, 

 perhaps, the most couvenieul mixture to make, and 

 effectual in its application. Animals that are affected 

 with vermin need belter care and higher feeding iu 

 order to overcome the drain that those parasites 

 make upon the system. — Amci'iciiu Aiji'lcnlturist, 



Training a Heifer to Milk. 



Cows usually become addicted lo kicking when 

 heifers from ticiiig milked by abusive milkers. An 

 old cow never becinnes a kicker unlesa abused. In- 

 stead ol" cows being averse lo being milked when 

 giving a large quantity, it is always the reverse. 

 When pasturage is good and cows come home at 

 night with udders distended with milk, they Bcem 

 grateful to have il rcnioveil. .Milking a heifer for 

 the first lime requires patience, lor they will almost 

 invariably kick. In such a case put a broad strap 

 ai'ound llieir body, just iu Ironl of the udder, and 

 buckle il up moderately tight, and as soon as she 

 gels quiet, (for she may dance around a little at 

 first,) take your pail, sit down and get to milking, 

 lor she is as lielpiess as a killen. Do not attempt to 

 use a rope insicad of a strap, for it will not answer. 

 A few applications of the strap, with plenty of 

 patience and kiudness, will cure liie most obstinate 

 case. 



Meal and Grain for Breedin:; Stock. 



Korcing food is not necessary for breeding animals, 

 and a great deal is worse than wasted. Especially 

 is this the case when eornmcal or grain is profusely 

 fed, and the animals are so confined hi sheds or 



