THE LANCASTER FARMER. 



79 



is tlie way wo make our tea." He thereupon took 

 off n cover with a cushion of cotton two inclice thick 

 on the under side and lifted out a pretty porcelain 

 teapot tliat was nicely set In the centre of a lininc 

 stuffed around two inches or so In thickness with 

 cotlou. "The teapot, after the hoiling water is 

 poured into it upon the necessary quantity of tea, is 

 set in this nonconducting receptacle and steeps 

 fifteen minutes," said the Celestial narrator, " and 

 thus served." 



Eoo Dumplings. — Make a batter of a pint of 

 milk, two well-beaten eggs, a teaspoonful of salt 

 and flour enough to make a batter as thick as for 

 pound-cake. Have a clean saucepan of boilhi); 

 . water, let the water boil fast, drop in the batter by 

 the tablespoonful (four or five minutes will boil 

 them) take tliem with a skimmer on a dish, put a 

 Wt of butter and grated nutmeg:, with syrup or sugar 

 over. 



CocoANUT PuDDiNr..— Put a cupful of desicated 

 cocoanut, or grate one, with brown skin pared off, 

 into a pudding dish. Break in {pieces two small 

 sponge cakes. Pour over the cocoanut and cake a 

 quart of boiling milk, with one tablespoonful of but- 

 ter melted in it and four tablespoons of sugar. Let 

 It stand an hour, covered close. Beat your cgt's and 

 stir into the mixture; then bake in a slow oven like 

 custard pudding. To be eaten either warm or cold. 



B.\KED Pickerel. — Clean and wipe a large pick- 

 erel, and put in a baking pan with a very little 

 water, in which a scant tablespoonful of butter has 

 been placed. Bake the fish slowly, basting from 

 time to time with the water in the pan. Make in a 

 double kettle, over the fire, a sauce of a cup of rich 

 milk thickened with a scant teaspoonful of flour. 

 Add to it a Ifttle finely-chopped parsley, a piece of 

 fresh butter the size of a walnut, and the gravy from 

 the baking pan. Let it come to a boil, and when 

 the fish is placed unbroken on a hot platter, pour 

 the sauce around it, and garnish with watercress. 



Chocolate Mange.— Boil one box of gelatine in 

 as little water as possible till entirely dissolved ; let 

 boil one quart of milk and one quart of cream ; 

 sweeten to taste ; flavor with vanilla ; also one cup- 

 ful of chocolate ; lastly, pour In the warm gelatine 

 through a strainer. Let all boil about five minutes. 

 Then pour in moulds. Eat with cream. 



Live Stock. 



Care of Cattle in Warm Weather. 

 As the days grow warmer the ticks will increase 

 upon the sheep and become more troublesome. A 

 strong decoction of tobacco in water, used as a dip, 

 . or poured along the back, will destroy them. As 

 the lambs increase in size the dams suflcr, and the 

 lambs must either be fed some meal daily, or the 

 ewes must be given an abundance of rich food. 

 Lambs can begin to eat at four or five weeks, and 

 thus relieve the ewes. 



Pigs need a clean place, and breeding sows should 

 be by themselves, with an abundance of cut straw 

 or chaff for litter. 



Horses that have had good care will como out in 

 the spring in good trim for the seasons work. As 

 the coat begins to loosen the skin is irritated. An 

 ounce of equal parts each of suli)hur and cream of 

 tartar, given with the food for a few days will cor- 

 rect this. Good grooming with a soft brush should 

 not be neglected. Ground feed, mixed with cut hay, 

 1b an excellent food In the spring for working horses. 

 Three quarts of equal parts of corn and rye (or oats) 

 mixed with a pailful of moist cut hay is enough for 

 a meal. An occasional feed of cut beets or potatoes 

 Is useful. With many experienced horsemen an oc- 

 casional feed of half a peck of potatoes Is regarded 

 as remedy for worms in horses. However this may 

 be, they Improve the general condition of the ani- 

 mal in a most positive manner. The main point Is 

 to keep the horses in good health and strength, for 

 upon them devolves a great part of the spring work. 

 As foaling time approaches brood mares should be 

 turned loose In a box and receive the most gentle 



treatment, as the temper and disposition of the colts 

 is thought to depend much upon this. 



Raising Calves. 



James Fisher, .Ir., of Harrison county, Ohio, 

 gives his way of making six month calves equal to 

 yearlings. In the first place after a calf Is a day 

 old I take it from the cow and I have no trouhle in 

 learning it to drink rallk. 1 feed for one week on 

 new milk and then change to sweet skimmed milk, 

 the milk having stood twenty-four hours. I fe-d 

 sweet milk for the first three months and then com- 

 mence adding a little mush and bran. If calves are 

 kept growing all the time for six months you have 

 no idea how large they will be. As a general thing 

 calves are turned out on grass after two or three 

 months' care. They then become thin and " pot- 

 gutted," and when winter comes they are but very 

 little larger than when you quit feeding them. It is 

 very little more trouble to keep feeding a calf six 

 months ; then look how large it will be. I'f any kind 

 of young stock get stunted it takes a great amount 

 of extra feed to bring It up to where it ought to be 

 at six months or a year old. Now let every farmer's 

 wife or farmer's daughter try and see what she can 

 make out of her calves. It is as easy to have steers 

 ready for market at two years old, by giving them 

 the proper attention, as it Is to let them run and be 

 half kept and not marketed until three or four years 

 old. What stock you keep make it your aim to keep 

 them in the best manner. Keep no more than you 

 can keep growing all the time. There is never any 

 trouble in fat stock finding a buyer. Make It a rule 

 to feed high and feed plenty. It should be your con- 

 stant aim to see how soon you can bring your cattle 

 into market, and, in carrying this plan out, always 

 give your calves a good start, and keep them grow- 

 ing right along. Mush and milk is a first rate food 

 for calves after they are three months old. 



Treatment of Cows with Calf. 

 Cows with calf should receive special care, both as 

 to feed and handling. Good hay is the best feed; 

 overfeedhitr must be avoided, as with high bred cows, 

 especially, there is danger of milk fever or garget. 

 Light feeding, before calving. Is the best preventive 

 of this, followed by a mild laxative after the calf is 

 dropped. The udder should be watched closely, 

 and upon the first appearance of hardness and 

 heat, bathe with cold water to reduce the infia- 

 mation. It is well to let the cali" suck the cow if 

 there is any trouble with the udder. Save the heif- 

 ers from the best cows and thus constantly improve 

 the stock. A poor cow is an unprofitable animal and 

 should be fattened and "turned off," leaving no pro- 

 geny in the herd. Calves, with care in feeding, may 

 be raised on skim milk by i-eplacing the cream with 

 a little oil-cake meal. 



Raising Camels in Nevada. 

 The Virginia City Enterprise says : "We are in- 

 formed that the Frenchman who owns the herd of 

 camels ranging to the eastward in the valleys bor- 

 dering the Carson River will utilize his "ships of the 

 desert" next summer In carrying goods from the 

 terminus of the Carson and Colorado Kailroad into 

 camps far out in the wilderness. The camels now 

 number about forty, all but two or three of which 

 are natives of Nevada. In our deserts these animals 

 find grasses and bitter and prickly shrubs and 

 plants suited to their taste, and probably the same 

 or varieties of the same plants that grow In other 

 desert regions of the earth. It Is less trouble, and 

 costs much less to grow camels In Nevada than 

 rear cattle ui the Atlantic States." 



The Value of Water for Cows. 

 Cows should have access to water at all times, es- 

 pecially cows that give milk. They want to drink 

 often and return to their feed. The best stable, and 

 one in which stock do the best, Is one where water 

 is always running in through troughs before the 

 cattle. Thus managed, cows maybe kept up to a 

 full flow of milk cither in winter or summer, and 



for this reason If the pasture falls from drouth. It 

 may lie supplanted with other feed, but a failure 

 of water cannot be remedied. So In winter cows that 

 are only watered once a day, as many do who con- 

 sider, themselves good farmers, the cows shrink In 

 their milk and it can never be regained. The same 

 rule will hold good in the stable; abundant feed may 

 be supplied, hut If the water supply fails, the profit 

 will be »ii(. The necessity of plenty of pure water 

 for stock Is one of the first lmi)ortance to breeders 

 and feeders. It must not only be In abundance, but 

 It should be In such supply that stock may cither 

 take It at will, or if supplied at stated times It should 

 be offered at least twice a day, and three times will 

 be better. No animal can thrive properly that bag 

 access to water but once a day. Kvery good feeder 

 knows this, and hence In all large feeding establish- 

 ments the greatest car6 Is taken to keep the Mipply 

 ample and constant. Many farmers neglect this, 

 and always to their cost. If water cannot he had 

 near in any other way, wells should be dug, and the 

 water raised by wind or other power, so that the 

 stock get It as regularly as they feed. It will pay. 

 Remember that animals should be treated well In 

 order to thrive properly. We are familiar , with 

 troubles incident to the neglect of regularity In food 

 and drink with the human body, and the conse 

 quence are somewhat analogous for our cattle. 



A Cow's Cud. 

 The situation, the structure, and the size of the 

 rumen of paunch, point It out as the flrbt and gen- 

 eral receptacle for the food which receives only in 

 the mouth sufllelent mastication to enable the anima' 

 to swallow it. When swallowed, It is then received 

 by the rumen, and morsel after morsel Is taken until 

 this, the first of the animal's four stomachs. Is com- 

 liarutively full. A sense of repletion precedes rumi- 

 nation, during which act the animal generally pre- 

 fers the recumbent posture. It is not to be supposed 

 that all the food taken is again ruminated ; It is 

 only the bulky or solid portions that undergo the 

 .process. When the rumen is moderately full. It will 

 contract on its contents, and first squeeze out the 

 fluid portions, which will pass onward into the third 

 or fourth stomach, whilst the solid part will be em- 

 braced by the oesophagus, or stomach pipe, and re- 

 turned to the mouth. By the term "loss of the 

 cud," is meant a cessation of the chewing of the 

 cud, which occurs as a symptom of the most internal 

 diseases of cattle.— Western Hural. 



Beef and Mutton in England. 

 Notwithstanding the constant large Importations 

 of these from America and Australia, the English 

 papers Inform us thai the prices not only keep well 

 up there, but are likely to continue to do so. This 

 is owing mainly to the Increasing population, end 

 the increasing prosperity in the manufacturing dis- 

 tricts. Moreover, those poor people who formerly 

 got meat of a poor quality once a week, on account 

 of its high. price, now that abundant Importation* 

 have placed before them a superior quality at a 

 'ower price, can afford to have It nearly every day 

 on their tables, and hence this greatly increase4 

 consumption of meat In the United Kingdom. As to 

 mutton more particularly, the liver-rot has again 

 broken out among the flocks of Great Biitalu, caus- 

 ing many deaths in them from the disease, and this 

 again assists to keep up the price of mutton as well 

 as of beef and jiork. 



Feeding. 

 The horse, though essentially graluivorons, Is 

 capable of sustaining life and doing work on a great 

 variety of articles besides those In general use. Grass 

 is the natural foo<l of the horse, and in his wild state It 

 alone constitutes his food. In a state of domestica- 

 tion the horse, when at grass thrives and gets fat If 

 he has no other work than that of collecting his food 

 to do ; but if work has to be done, other food be- 

 Bldcs the grass must be given. The reason why the 

 horse Is not able to do much work on grass alone, Is 

 simply because its nutritious properties are in so 

 small proportion to its bulk that he would require to 



