14 



THE LANCASTER FARMER. 



[January, 



excellent mat may be made by boring holes in a 

 board, and drawing cornhusks through the holes. 

 Careful persons change their foot gear when they 

 enter the house to remain any leugtli of time, a cus- 

 tom conductive not only to neatness but so greatly 

 to comfort, that is to be commended. 



Cold Feet. 

 It is, as we have often labored to show, a mistake 

 to suppose that there is any warmth in clothes. Ani- 

 mal heat is the direct result of changes going on 

 within the body itself. Nutrition by I'ood and the 

 discharge of energy by exercise are the efficient 

 causes of heat. Clothes seem good and warm be- 

 cause they prevent the cold air and objects with a 

 capacity for heat which surround the body from _at- 

 tracting the heat generated within itsorganism. The 

 clothing is simply an insulator. It follows that it 

 should be light in weight, and above all things, that 

 it should permit the free and full circulation of blood 

 through every part of the system — to the end of 

 every finger aiid toe — and that the muscular appa- 

 ratus of the extremities should be in perfect working 

 order. If we will wear foot coverings, whether 

 boots or stockings, which compress the feet and 

 render the separate action of each toe impossible, ii 

 is simply absurd to expect to he warm-footed. Heat 

 is the complement of work and nutrition, and if a 

 part of the organism is so bound that it cannot 

 work, and its supply of food is limited, it must be 

 cold. The resort to stouter and heavier clothing 

 under such circumstances is simply ridiculous. Gen- 

 erally it is the stockings that compress the feet. The 

 garter acts as a ligature, and diminishes the blood 

 sup|)ly, while the stocking itself acts as a bandage, 

 and impedes the circulation through the extremeties. 



Influence of Trees on Health. 



The value of trees, from a sanitary point of view, 

 in large and overcrowded cities, can scarcely be over- 

 estimated. Apart from the sense of relief and cool 

 ness which they impart, their value as purifiers uf 

 the atmosphere is almost incredible. It has been 

 calculated that a good sized elm, plane or lime tree, 

 will produce 7,000,000 leaves, having a united area 

 of 200,000 square feet. The influence of such a large 

 surface in the absorption of deleterious gases, and the 

 exhalation of oxygen, must, therefore, be of im- 

 mense benefit in overcrowded and unhealthy districts. 



In all large cities there exists a great number of 

 waste spots in which one or more trees could be 

 planted to advantage in every way. In this respect, 

 at all events, they manage things well in France, 

 and indeed in most Continental cities, where the 

 boulevards are kept cool in summer and warm in 

 winter, owing to the influence which trees have in 

 modifying the temperature ; in addition, they tend 

 by absorption to purify the soil below as well as the 

 atmosphere aljove them. A society for planting 

 trees in the wide streets and waste places of the 

 metropolis might accomplish as beneficial results as 

 the excellent" institution which supplies drinking 

 fountains for the refreshment of man and beast. — 

 The Household. 



To Prepare Iron Kettles for Use. 

 The best way to prepare a new iron kettle for use 

 is to fill it with clean potato-pairings; boil them for 

 an hour or more, then wash the kettle with hot 

 water, wipe it dry, and rub it with a little lard, re- 

 peat the rubbing for a half a dozen times after 

 using. In this way you will prevent rust and all the 

 annoyances liable to occur in the use of a new kettle. 



Household Recipes. 



Apple Compote. — Peel, core and quarter six 

 large apples, trimming each quarter so as to get 

 them all of a size; drop them as they are done info 

 cold water, with the juice of a lemon squeezed into 

 it to prevent their turning brown. Have ready a 

 strong syrup (made with a pound of sugar and one 

 quart of water) boiling hot ; put the apples into this, 

 with the thin rind of a lemon and two or three 

 cloves. As soon as they are cooked (great care 

 must be taken that they do not break) take them 

 out and dispose them on a glass dish. Pour the 

 syrup over them and garnish with sliced citron. 



DELtcious PioKLED Otsters. — Wash them and 

 hang them over the fire, with barely sufficient water 

 to cover them ; very little is necessary if there is an 

 abundance of the liquor. To one hundred oyster 

 add a small handful of salt; let them come to a 

 scald to swell them ; watch for them and remove 

 immediately with a skimuicr, carefully laying them 

 on dishes to cool ; and one-third part vinegar (hav- 

 ing previously strained the liquor) with whole white 

 pepper-corns, allspice and blade mace to the taste ; 

 let all boil up together and pour over the oysters in 

 stone jars. Keady for use in from twenty-four to 

 forty-eight hours. The oysters should be fresh 

 and large. 



Mince Meat.— Two pounds of currants, five 

 pounds peeled and cored apples, two pounds lean 



and boiled beef suet, three-quarter pounds citron, 

 two and a half pounds coffee sugar, two pounds 

 raisins, one pound seedless raisins, two tablespoon- 

 fuls cinnamon, one nutmeg, one tablespoonful each 

 mace, cloves, and allspice, one Dint each Madeira 

 wine and brandy. Wash the currants, dry and pick 

 them, stone the raisins, remove the skin and sinews 

 from the beef and chop each ingredient up separately 

 and very fine ; place as soou as done in a large pan, 

 finally adding the spices, "aderia and brandy ; mix 

 very thoroughly ; pack in jars ; keep in cold places. 



For Taking Out Scorch.— If a shirt bosom or 

 any other article has been scorched in ironing, lay it 

 where the bright sun will fall directly on it. " It will 

 take it entirely out. 



Removing Candle Grease.— The French, who 

 use candles to a greater extent , than any other 

 nation, have a way of effacing candle grease which 

 is worth knowing. Instead of applying a hot iron, 

 they use a few drops of spirits of wine, rubbing the 

 spot with the hand. The grease becomes powder 

 and leaves no trace. 



Maccakoni.— Cook the maccaroni the day you 

 have roast beef; boil it in milk and water, with salt ; 

 add three or four tablespoonsful of the hot beef 

 gravy, about a teacupful of stewed tomatoes, two 

 or three tablespoonsful of grated cheese, and a little 

 red pepper ; just brown in the oven. 



Dried FRniTS.—All kinds of dried fruits should 

 be stewed long and slowly. Tiny bits of lemon and 

 orange peel, together with the juice of two or three 

 oranges and lemons, are a very desirable addition. 

 Only the thin, yellow part of the rind must be used, 

 and care takeij to take out the seeds. The sugar 

 should be added when the fruit is about half done. 



To Kill Unpleasant Odors. — A scientific 

 writer in the Quarterly Review asserts that a piece of 

 bread about the size of a French billiard ball, tied 

 up in a linen bag and placed in a pot of boiling vege- 

 tables, will prevent unpleasant odors arising from 

 the same. 



For a cocoanut pudding take half a pound of 

 desiccated cofoanuts and two thick slices of bread; 

 put them tn soak in a quart of milk for two or three 

 hours; l.lien add au ounce of butter, two ounces of 

 sugar, the yolks of four eggs, and a tablespoonful of 

 salt; beat the whites to a stiff froth; add them to 

 your pudding, and bake in a hot oven for three- 

 quarters of an hour. Serve hot. 



Sausage. — Nine pounds of fresh pork, six tea- 

 spoonfuls of black pepper, eight of salt and ten pow- 

 dered sage. Mix thoroughly, cook a bit to see if 

 properly seasoned, and pack in jars, covering with 

 melted lard. If you prefer to keep in skins, empty 

 them, cut them into lengths, scrape with a dull 

 knife, put to soak in salt and water, let stand three 

 days, then turn them inside out and soak two days 

 longer. Again scrape, rinse well in soda— baking— 

 and water, wipe, tie up one end, blow into it, and if 

 whole and clean, stuff with meat. 



How TO Boil and Stew.— To do either properly 

 the food must be immersed at the beginning in actu- 

 ally boiling water, and the water must be allowed 

 to reach the boiling point again immediately, and to 

 boil for five minutes. The action of the boiling 

 water upon the surface of either meat or vegetables 

 is to harden it slisrhtly, but enouL'h to prevent the 

 escape of eiilu-r juice or mineral salts. After the 

 pot containiri- the fond has Ijegun tn boil the second 

 time it should be remnved to the side of the fire and 

 allowed to simmer until it is done. This simmering 

 or stewing extracts all the nutritious qualities of 

 either meat or vegetables. The pot should be kept 

 closely covered unless for a moment when it is neces- 

 sary to remove the scum. The steam will condense 

 upon the inside of the cover, and fall back into the 

 pot in drops of moisture, if boiling is slow. Do not 

 think that rapid boiling cooks faster than the gentle 

 pi-nrr ---- 1. , ,,nin;rnilfd. After the pot once boils you 



hnvi- 



the ( 



v--. „ lid uioat of its goodness will go up 

 !.■> and out of the window with the steam. 

 !G Made East.— No woman will regret 



Wash: 



having given this recipe a trial. It will prevent 

 many a weary step, many an aching arm or foot- 

 yes, many a heartache, too. Take one pound salsoda, 

 half pound of unslacked lime, put them into one 

 gallon of water ; boil twenty minutes,' let stand till 

 cool, and then pour off and put in a stone jug. Soak 

 your dirty clothes over night, or until vet through ; 

 wring out and rub on plenty of soap, and to one 

 boiler of clothes covered with water add one teacup- 

 ful of the fluid. Boil half an hour fast, then wash 

 through one suds, rinse in two waters, and your 

 clothes will look nice. 



Chicken Stew, or Potpie.— Wash as many 

 fowls as you need, cut the birds up at every joint, 

 splitting open the back and breast. Soak well in 

 salt and water. It draws out all the blood from the 

 flesh. Then put into an iron boiler, with suflSeient 

 water to cover the pieces, boil till quite tender, tak- 

 ing care to skim well before it commences to boil. 

 Make a stiff dough, like short biscuit, and cut out 



just like biscuits, either square or round, and drop 

 into the kettle on the top of the chicken, boil briskly 

 for fifteen minutes. You can test its being done by 

 piercing the dumplings with a fork ; if it does not 

 stick to the tines it is done. Remove the dump- 

 lings carefully into a covered dish and keep hot. 

 Stir up two tablespoonfuls of fiour with a little 

 water, breaking all the lumps, so it will be smooth ; 

 turn it into the kettle with the addition of a lump of 

 butter the size of an egg to each chicken. If you 

 like pepper, it is well to add it now. 



Almond Pudding (with sauce). — A large cup- 

 ful of finely minced suet, a teacupful of milk, four 

 ounces of bread crumbs, four ounces of well cleaned 

 currants, two ounces of almonds, half a pound of 

 stoned raisins, three well-beaten eggs and the whites 

 of other two, sugar, nutmeg and cinnamon and a 

 small glass of rum. Butter a shape, and place part 

 of the raisins neatly in rows. Blanch the almonds, 

 reserve half of them to be placed in rows between 

 the raisins just before serving. Mix all the remain- 

 ing ingredients well together, put into shape and 

 boil for three hours. The Sauee.— One teaspoonful 

 of milk and yolks of two eggs, well beaten, and some 

 sugar, to taste ; put on the fire and stir till it just 

 comes to the boil ; then let it cool. When lukewarm 

 stir into it a glass of sherry or currant wine, and 

 serve in a sauce tureen. This sauce is a great im- 

 provement to the pudding. 



Short Cakes (in layers)— One quart of flour, a 

 little salt, two tablespoonfuls of butter; rub into the 

 flour; two tablespoonfuls of sweet milk, three table- 

 spoonfuls of baking powder, add enough water (to 

 mix) to roll out ; divide it into three parts, and now 

 take one of these parts roll it and put it into a but- 

 tered jelly tin ; then butter the top of it ; then roll 

 each part the same way, but do not butter the last 

 layer; bake, when baked separate the layers with a 

 sharp knife ; have your fruit prepared and place be- 

 tween each layer. 



Sweet Potato Pie.— One pint of mashed pota- 

 toes, one quart of milk, one cup of butter, and two 

 of sugar. Beat four eggs light, add the butter, then 

 the potatoes and milk, flavor with nutmeg or spices, 

 and bake on paste without cover. 



Chickens' Livers. — One and one-half dozen of 

 chickens' livers, one-quarter of a pound of fat bacon, 

 one saltspoonful of pepper, one saltspoonful of salt. 

 Place the livers into a saucepan, cover them with 

 cold water, throw in the salt, and, bringing the 

 water quickly to the boiling point, let the livers boil 

 for five minutes. When done, remove the livers 

 from the water, slice them lengthwise carefully in 

 order not to break them, and, cutting the bacon into 

 very thin slices, and of a size similar to the slices of 

 liver, thread alternate sizes of liver and bacon upon 

 a spit, and broil all over a bright fire five minutes, 

 turning them constantly in order that they may 

 brown even. When broiled, sprinkle over all the 

 pepper, and send them to table on spit. 



Chicken and Onions, ok with Mushrooms. — 

 Prepare a fine chicken as for boiling; fill up the 

 bodv with small onions which have been parboiled in 

 milk, with a little salt. Make a stock to boil the 

 chicken in of the giblets, a little bacon, four large 

 onions, and pepper and salt to taste ; let the chicken 

 simmer in this stock for three-quarters of an hour, 

 or until perfectly tender. Make a white sauee by 

 boilini,' four onions in a quart of milk until reduced 

 to one pint. Mix two tablespoonsful of flour in two 

 or three of cold milk ; stir in the thickening, taking 

 care to keep it perfectly smooth. Now stew over a 

 slow fire until the sauce becomes as thick as good 

 cream, when break up two ounces of good fresh 

 butter, and put it into the sauce, with a grain of cay- 

 enne pepper and salt to taste ; stir the sauce over 

 the fire until the butter is well mixed, but take care 

 it does not boil. Pour the sauce over the chicken 

 and serve. If for any reason onions are not ap- 

 proved, substitute l.iittnn mushrooms. Stuff the 

 crop of chicken with tlifm, and for the sauce stew 

 some in milk, and proceeil exactly .as for the above. 

 A little creara is a most acceptable addition to either 

 of these sauces. As a matter of economy the onions 

 used for the sauce can be made to serve for stuffing 

 the chicken, or to give flavor to the stock for boil- 

 ing it. 



Live Stock. 



Sheep Raising Near Large Cities. 



Wool-growing as a general thing is confined to 

 places a eood distance away from populous places, 

 where land is cheap and dogs are scarce. In these 

 places the wool alone is cared for. The animal it- 

 self is of secondary consideration. Droves are sent 

 to the great meat markets by rail, but after all ex- 

 penses are paid there is not generally considered 

 much profit in it. Sheep for the meat and with the 

 wool for the second consideration, is rarely thought 

 of. To do this well the sheep farm should of course 

 be near a large city ; but there have been so many 

 discouragements of one sort or another that sheep- 

 raising by a large town is not by any means among 



