i90 



THE LANCASTER FARMER. 



[ December, 



to tender plnnts, more especially to the woody por- 

 tions or pans above ground. This is, that the excln- 

 sioHof7jt.olsfn<-cis-dn important object, without ex- 

 cluding air. Ligatures are sometimes left on insert- 

 ed buds for protection, and more usually destroy the 

 buds by retaining water like a sponge. Closely 

 wrapped str.iw operates in the same way, as well as 

 by excluding air, which is often important. Roots 

 and stems like those of the grape, which will bear a 

 greater degree of moisture are partial exceptions. 

 Roots even are often destroyed when in a too moist 

 soil; and there is no doubt that many tender herba- 

 ceous perennials would survive the rigors of our 

 winters if in earth with a dry bottom and sheltered 

 from rain. — Alhany Cultivator, 



Production of Basket Willow in Berks. 



Solomon Shearer, near Tuekerton, produces about 

 two tons of basket willow annually, and Christian 

 Shearer, his brother, about one ton. Many other 

 parties in Berks county also grow basket willow and 

 realize a handsome income annually on its sale. 

 The profits from $40 to SiOO per acre, but little culti- 

 vation being required. Mr. Henry B. Fisher, resid- 

 ing along the Tulpehocken creek, in Spring town- 

 ship, realized $1.5 from one-fourth of an acre planted 

 with basket willow. — Beading Times and Dispatch. 



Domestic Economy. 



How to Carve a Turkey. 



The gentleman who docs the carving firmly takes 

 the carving knife in his right hand, then takes up the 

 steel and sharpens the knife a little thereon; then, 

 with the left hand, takes the fork and inserts it in 

 the breast of the turkey, one tine on each side of the 

 breast-bone, just about where the highest point is. 

 With the turkey on its back, with the fork well in 

 the bird, with the head of the turkey towards his 

 left hand — without any fussing, spattering, haggling 

 or sawing — he cuts otf the first joint of the wing 

 farthest from him. Then he cuts away the second 

 joint, giving him fair sweep with the knife, when 

 comes the work of shaving from the breast. 



After the wing is cut and carved, with a nice dex- 

 terous movement he cuts the first joint of the leg, 

 letting the drumstick fall neatly down upon the side 

 of the plattern; then he shaves off three or four 

 slices from the second joint, that there may be 

 enough dark meat to go around. Then he cuts the 

 second joint out, all in a nice artistic manner, being 

 careful not to take out the fork or loosen his hold 

 thereon. 



After he has taken off the wings and the leg and 

 duly carved them, he lifts the turkey, changes ends 

 with it, and serves the other side in the same way, 

 taking care not to spatter the gravy or flip the dress- 

 ing all over the table and into the laps of the guests. 

 After the limbs have been cut away, in thin slices he 

 shaves the breast down: with the point of the knife 

 carving out all those tid-bits which people of good 

 taste generally like. Then he cuts into the dressing, 

 and, if he pleases, follows up the work of dissecting 

 without having taken the fork from the breast-bone, 

 till the bird is completely disjointed. In order to do 

 this well, he must have a steady hand, a sharp 

 knife; one with a stiff back preferred. The point 

 wants to he keen and substantial. He must do the 

 work quickly — in less time than has been occupied 

 in writing this much of this article. 



Then he asks the first lady on his right what 

 part of the turkey she prefers; if she will have it 

 with or without dressing, gravy, etc., etc. When 

 she is helped he asks the first lady on his left and 

 helps her; then the second lady on his right, then 

 the second lady on his left, and so on to the foot of 

 the table. He then helps the gentlemen in the same 

 manner, assisting his wife (if he has one,) who 

 should be seated at the foot of the table, last of all, 

 except himself. 



Never cut a turkey, or meat of any kind, in 

 chunks; always cut it in slices. Never undertake to 

 carve with ease knife, or a dull knife, or one limber 

 like a piece of tin, for such a performance will only 

 secure for you the name of a "botch," and for your 

 guests any quantity of grease spots and just cause 



for complaint. 



^ 



Setting the Table. 



Miss Rorer gave the third lesson of the course at 

 the New Century Cooking School, Thursday after- 

 noon. The principal dislies prepared were lobster 

 chops, lobster salad and sponge cake. Relative to 

 the former, the teacher said : " The lobster is boiled 

 twenty minutes, cooking very slowly, as all meats 

 should, if you wish them tender. There is a great 

 art in opening lobster. It should be taken by the 

 head and tail, and then with a quick sharp twist the 

 shell falls apart, so that the meat can be picked out 

 without difficulty. All parts are good except the 

 stomach, which is situated imm -diately beneath the 

 head, and the vein running directly d^wn the back. 

 This vein is supposed to be poisonous, and of course 

 should be carefully removed. 



For lobster chops, take a cup of milk, add to it. 



when it has come to a boil, two tablespoonfuls of 

 butter, two of flour, which have previously been 

 rubbed together; take from the fire and stir in the 

 yolks of three eggs, which have been slightly beaten, 

 and one cup of chopped lobster, and return the whole 

 to the Hre for two minutes, in order to cook the eggs; 

 turn it out on to a plate to cool; should be permitted 

 to stand at least two hours, after which make up 

 into forms to resemble mutton chops, using the claw 

 to represent the bone of the chop. You should keep 

 your hands well floured while moulding the chops. 

 After dipping them, first in egg, then in crumbs, they 

 should be placed in a frying basket and into a pan of 

 fat of sufficient heat for a white smoke to be detected 

 upon its surface. 



For lobster salad, take lettuce leaves, arrange 

 them uj)on a flat dish and lay on the lobster picked — 

 for salads, loljster should always be picked in pieces 

 about an inch in size — over it spread a Mayonnaise 

 sauce. Scattering the coral of the lobster upon the 

 top finishes the garnishing, and the dish is ready for 

 the table. Various other dishes were prepared for 

 and tested by the audience, among which was 

 sponge cake, made as Ibllowp.- Six eggs, one-half 

 pound of sugar, six ounces of flour, and the juice and 

 rind of one lemon. 



Sauer Kraut. 



We know of no better authority on making kraut 

 than Major Freas, of the Grmantown TeUgraph, 

 who says: "The best sauer kraut we evei* ate we 

 made ourselves for many years, and for a considera- 

 ble time with our own hands, and always from Sa- 

 voy cabbage. It was manufactured in this wise: In 

 the the first place let your 'stand,' holding from a 

 half barrel to a barrel be thoroughly scalded; the 

 cutter, the tub and the stamper also well scalded. 

 Take off the outer leaves of the cabbage, halve them, 

 remove the heart and proceed with the cutting. Lay 

 some clean leaves at the bottom of the stand, sprinkle 

 with a handful of salt, fill in half a bushel of cut 

 cabbage, stamp gently till the juice just makes its 

 appearance, then add another handful of salt, and 

 so on until the stand is full. Cover over with cab- 

 bage leaves, place on top a clean board fitting the 

 space pretty welt, and on top of that a stone weigh- 

 ing twelve or fifteen pounds. Stand away in a cool 

 place and when hard freezing comes oi: remove to 

 the cellar. It will be ready for use in from four 

 to six weeks. The cabbage should be cut tolerably 

 coarse. The Savoy variety makes the best article, 

 but it is only half as productive as the Drumhead or 

 Flat Dutch. 



Girls, Go Marketing. 



We have schools of almost every kind save one, 

 and that a very important one. A cooking school 

 is admirable in its way, but every good cook should 

 know not only how to prepare a dish, but how to se- 

 lect the materials as well. Hence every housekeeper 

 should understand marketing, for the art of buying 

 the right kind of material for the table is almost es- 

 sential as that of being able to cook it properly. The 

 woman or man who is not familiar with this duty 

 is always liable to be victimized. Girls should be 

 taught how to do the marketing. It will benefit 

 them greatly, in a he.althful as as well as economical 

 point of view. To rise with the sun or earlier, take 

 the basket or kettle, repair to the market and lay in 

 the provision for the day, or for two or three days 

 not only imparts bloom to the cheek and strength 

 and elasticity to the body, but it is a first step in the 

 direction of business habits, which every American 

 should acquire. It will make them more practical 

 and in more senses than one, better quallify them 

 for the discharge of the matronly duties which are 

 certain to be imposed upon the majority of them. — 

 Philadelphia Star. 



Apple Custard Pie. 



I read a receipt in Dr. Chase's receipt book for 

 making apple custard pie, and, as at this time of 

 year apples are getting scarce, thought I would try 

 it, and us it is much better than I expected, could 

 not but wish the readers of your paper had the bene- 

 fit of it. I think it better than a lemon pie, and 

 much cheaper; In short, 1 think no one need be with- 

 out a wholesome, toothsome pie, as long as we can 

 get apples ; and Dr. Chase says dried apples are 

 equally as good, by making them a little more juicy. 

 And now for the receipt : Peel some apples, and stew 

 until soft, and not much water left in them — Dr. 

 Chase says, rub through a colander, but I mashed 

 mine with a spoon to save time. Take of this pulp 

 what you think it will need for a common-sized pie, 

 and add two beaten eggs, one-third cup of sugar, and 

 nearly one-third cup of butter ; season with lemon 

 extract ; bake with one crust, same as custard pie, 

 and, if you frost it same as a lemon, it will very 

 easily pass for one. I told my husband to praise it 

 up just as he would away from home, and he said it 

 was super -excellent. — Mrs. N. W. 



Slaughtering Swine, 

 A cold northwest wind with a clear sky indicates 

 suitable weather for the slaughter of hogs, but be- 

 ware of an east wind, no matter how low the ther- 



mometer may fall, for it implies an unsettled condi- 

 tion of weather with prospect of a moist tempera- 

 ture. While a very cold temperature is not desirable 

 it should be sufficiently low to secure a freeze at 

 night. A mean daily temperature of 40 degrees is 

 considered favorably by experienced butchers for 

 killing [)ork. 



Household Recipes. 



Fhyixg Oysters. — A very nice and, to me, a 

 new way to fry oysters makes them delicious. It is 

 to make a batter of flour and oyster liquor, a very 

 little salt and pepper, and add what you think suf- 

 ficient of baking powder, well stirred in, then add 

 the oysters and fry as usual. 



Cooking Pot.itoes. — A little inattention or care- 

 lessne.ss in the cooking will spoil any dinner. See 

 that the water is boiling when your potatoes are put 

 in. '■lany cooks in their hurry will often neglect it. 

 When you slice white potatoes, put them in boiling 

 water and add considerable salt. When just done 

 drain the water oft" completely, and to have it just 

 right, use the best milk and butter you can put in 

 them. 



Hot Cakes. — As to different mixtures of buck- 

 wheat cakes, coarse flour makes a pretty good sub- 

 stitute and many use bran flour, of course made in 

 tlie same way. We prefer buckwheat when we can 

 get it. A little sugar added to the batter browns the 

 cakes nicely. 



To Bake Fish. — Rinse the fish in cold water, 

 wipe the inside dry and fill it with stuffing, then sew 

 up the edges, and place it iu a dripping pan with a 

 very little hot water. Melt a tablespoonful of butter 

 and pour over the top, then sprinkle lightly with 

 salt and pepper, and lay over it a few strips of salt 

 pork. Bake in a hot oven, and baste very often; 

 when done serve with the gravy from the pan, 

 poured over it, and Worcestershire or some pungent 

 sauce, so that each may season to taste. 



For Stewing Oysters.— 1. Strain the oysters 

 through a colander; put the liquor in a saucepan, 

 let it come to a boil and skim; put in the oysters, a 

 large piece of butter, pepper and salt, when boiled 

 up add to two quarts of oysters one cupful of milk; 

 serve immediately. 3. Wash the oysters iu a col- 

 ander; put in a saucepan half a cupful of boiling 

 water, one large tablespoonful of butter, pepppr and 

 salt; when boiled, add the oysters, let them boil; add 

 milk or not, according to taste. 



French Rolls. — Sift a pound of flour into a pan, 

 and rub it into two ounces of butter, mix into it the 

 white only of three eggs, beaten to a stiff froth, and 

 a tablespoonful of strong yeast; add a saltspoonful 

 of salt and sufficient milk to make a stiff dough. 

 Cover it and set before the fire to rise. It should be 

 light in an hour. Then put it on a paste-board, di- 

 vide it into rolls or round cakes; lay them in a 

 floured pan and bake them about ten minutes in a 

 quick oven. 



Rice Bread, for Breakfast or Tea. — To one 

 quart of boiled rice allow one pint of sifted flour, two 

 tablespoonfuls of butter; four eggs, teaspoonful of 

 salt and sufficient sweet milk to make a very thin 

 batter. Bake in a greased pan, either tin or earth- 

 enware. Send to table hot and eat with butter. 



French Lip Salve. — Mix 16 ounces of lard, 2 

 ounces of white wax, '„ ounce each of nitre and alum 

 in fine powder ; alkanet to color. 



Camphor Ice- — Oil of sweet almonds, 2 ounces ; 

 spermaceti, 4 ounces; white wax, 2 ounces; camphor, 

 I, ounce; melt them over water bath; run into 

 moulds. 



Wash to Cleanse the Hair and Scalp. — 1 tea- 

 spoonful powdered borax; 1 tablespoonful spirits of 

 hartshorn ; 1 quart soft water. Mix all together and 

 apply to the head with a soft sponge; then rub the 

 head well with a dry towel. Use once a week. 



Barbers' Shampoo Mixturk. — Dissolve 1 ounce 

 salts of tarta" in 1 quart of soft water ; sprinkle 

 freely on the head and rub well till a lather is 

 formed; wash off with clean water. Bay rum can 

 then be used if desired. 



Blonde or Flaxen Hair Dye. — Mix in 10 ounces 

 distilled water, 1 ounce acetate of iron, 1 ounce 

 nitrate of silver, and 2 ounces nitrate of bismuth; 

 moisten the hair with this mixture, and, after an 

 hour, touch it with a mixture of equal parts of sul- 

 phide of potassium and distilled watrer. 



Golden Brown Hair Dye. — A solution of sul- 

 phate of copper (blue vitriol) followed by a solution 

 of ferrocyanide of potassium,gives an extremely rich 

 golden brown to light hair, when the process is ex- 

 pertly managed. 



To Cure Hams. — Cover the bottom of the coarse 

 salt, lay on on the hams with the skin side down, 

 sprinkle over fine salt, then another layer of hams, 

 and so on until the cask is full. The cask should 

 hold from 64 to 120 gallons. Make a brine as fol- 

 lows: 6 gallons water, 9 pounds salt, 4 pounds 

 brown sugar, .i ounces saltpetre, 1 ounce saleratus. 

 Scald and skim, and when cold pour the brine into 



