1881.] 



THE LANCASTER FARMER. 



127 



other fluid, even if the patient is able to swallow 

 them. 



7. Don't allow the patient to be moved or raised 

 from a recumbent position until Bufflciently recovered 

 to render it siife 'o do 6o. This seldom occurs for 

 hours, and often not for days after the attack. 



8. Send at once for the doctor, not for half a 

 dozen. Otherwise valuable time may be lost by dif- 

 ferences in opinion as to whether the case is one of 

 congestion or exhaustion. 



It is always safer for non-professional preserlbcrs, 

 and generally safer for doctors, to pursue method^ of 

 treatment calculated to relieve more or less profound 

 exhaustion of vital powers. 



The Milk Periods. 

 The period of milking may be classed In three 

 parts. For the first six or seven weeks after calving 

 the largest quantity of milk per day Is produced. 

 After this the yield falls oflT pretty considerably, but^ 

 then remains at about the same figure for two or 

 three months, when a steady decline sets in until the 

 cow is perfectly dry. By careful feeding the best 

 parts of the milking periods maybe prolonged, and 

 this ought to he the aim of all milk-producers. If 

 green fodder and other food which stimulates nillk 

 secretion can be used at the right time, a consider- 

 able extra quantity of milk may be produced. During 

 the milking periods the proportion of casein Increa- 

 ses, and that of butter decreases. iMIlk produced by 

 cows soon after calving contains, therefore, more 

 butter and less casein than later, and the dilference 

 great enough to make itself felt in the larger dairies, 

 if the cows calve about the same part of the year. 



Blackberry Wine. 



Martha, in Oermantown Telegraph, gives the fol- 

 lowing mode of making this excellent wine : Take a 

 Ave or ten gallon keg, cleanse it thoroughly. Take 

 only ripe berries, crush them in a wine or cider press, 

 or if not at hand, in cloths. After expressing the 

 wine strain carefully, and to each quart of juice add 

 three pounds of the best yellow sugar and as much 

 water as will make a gallon, and in this proportion 

 for any quantity. Put the entire mixture in a kettle 

 and bring it to a boil, skim and when cool fill the 

 keg three-fourths full and let it fervent for one week, 

 then fill up the cask with freshly made liquor, and 

 when done fermenting bung up tight, set away in 

 the cellar, where It should remain until February or 

 March, when it should be racked off, the kegs 

 scalded out, and tiie liquor either returned to the 

 keg to remain permanently or bottled for use. We 

 prefer putting it in demijohns Instead of bottles. 



Usefulness of Lemons 

 For all people, in sickness or in health, lemonade 

 Is a safe drink. It corrects biliousness. It is a 

 specific against worms and skin complaints. The 

 pippins, crushed, may also be mixed with water and 

 sugar, and used as a drink. Lemon juice Is the 

 anti-scorbutic remedy known. It not only cures the 

 disease, but prevents it. Sailors make a daily use of 

 it for that purpose, A physician suggested rubbing 

 of the gums daily to keep them in health. The 

 hands and nails are also kept clean, white, soft and 

 supple by the daily use of lemon instead of soap. It 

 also prevsnts chilblains. Lemon is used In inter- 

 mittent fevers mixed with a strong, hot black tea or 

 coffee without sugar. Neuralgia may be cured by 

 rubbing the parts effected with a lemon. It is valu- 

 able, also, to cure warts, and to destroy dandruff on 

 the head, by rubbing-the roots of the hair with It. 



Household Hints. 



Never put salt on a steak until after It is cooked. 

 After trimming on each side equally dress to taste 

 with sweet fresh butter, pepper and salt, and add, if 

 preferred, a teaspoonful of lemon juice. 



When striped stockings are washed and are ready 

 to hang up to dry, turn them wrong side out. This 

 will prevent the color from running on the right side 

 and spoiling the stockings. 



If yon flavor a rhubarb pie with nutmeg it will Im- 

 prove it greatly and make It taste like a fresh apple 

 pie. 



A good way to cook liver Is to fry It In butter, 

 with an onion cut In small pieces scattered over It. 

 Cook slowly ; when done add a lump of butter and 

 a little flour ; stir well and turn over the liver. Serve 

 with Saratoga potatoes. 



Household Recipes. 



Salad Dkessini; with Kaw Egos.— Break three 

 eggs— the whites Into a bowl, the yolks upon a flat 

 platter; stir the yolks round and round upon the 

 platter with a broad silver fork ; add a quarter of a 

 teaspoonful of dry mustard, continue stirring until 

 well mixed ; then add a few drops at a time, two- 

 thirds of a cup of best olive oil, stir constantly until 

 It Is a thick paste ; beat to a froth the whites of the 

 eggs, add the paste, which will become thinner, and 

 may be beaten hard and steadily until perfectly 

 smooth ; just before serving add a tablespoonful of 

 vinegar ; never, put salt In the dressing, but season 

 highly with salt whatever Is to be served therewith. 

 The quantities of mustard, oil and vinegar may be 

 varied to suit different tastes. 



Mock Buckwheat Cakes. — Warm one quart of 

 skimmed milk to the temperature of new milk ; add 

 one teaspoonful of dairy salt and three tablespoon- 

 fuls of good lively yeast ; thicken to the consistency 

 of real buckwheat cakes with Graham meal in which 

 three small handfuls of fine corn-meal has been 

 mixed. Very coarse "middlings," such as one gets 

 from count! y mills, answer quite as well, and none 

 but an expert would know the difference between the 

 imitation and the real. 



Wuii'PED Cream.— Place the cream where it will 

 become thoroughly chilled, and whip with an egg- 

 beater. Should the cream be dilBcult to bring to a 

 froth, beat it with the white of an egg. While whip- 

 ping take off the froth and place it on a sieve, re- 

 whipping all that passes through. Sweeten and 

 flavor. Use with strawberry shortcake, or with 

 sweetened strawberries. 



Celery Fritters. — Boll'some thick but tender 

 stalks of celery In salted water ; when done, dry 

 them on a cloth, cut them lu equal lengths about one 

 and a half inches, dip them in batter, fry to a golden 

 color, sprinkle fine salt well over and serve. 



Cake or Fruit Sandwiches.- Four eggs, their 

 weight in flour, sugar and butter ; warm the butter 

 and beat is to a cream, then stir the flour and sugar 

 into it gradually, beat up the eggs and stir them in. 

 Beat the cake well for half an hour and bake in a 

 rather quick oven. If for sandwiches slice the cake 

 in half and put preserves between. 



Tossed Potatoes.— Boll some potatoes in their 

 skins ; peel them and cut into small pieces. Toss 

 them over the fire in a mi.Kture of cream, butter 

 rolled in flour, pepper and salt, till they are hot, and 

 well covered with the sauce. 



Tomato Soup. — Take two quarts of soup stock, 

 or make a good beef soup, stir, let cool, and remove 

 fat, put it into a kettle with two quarts of tomatoes 

 reduced to a pulp by straining through a sieve (in 

 winter one can of tomatoes will do,) thicken with 

 vermicelli, season to taste, boil half an hour. The 

 above proportion is for three quarts of soup. 



Almond Cookies. — This rule will make a large 

 quantity, and may, of course, be varied to suit y 

 needs : Two pounds of butter, three pounds of sugar, 

 one pound of almonds blanched and chopped, cut In 

 halves or pounded, two teaspoonfuls of cinnamon, 

 one teaspoouful of saleratus, one cup of boiling 

 water, one lemon, one dozen eggs, knead in flour 

 enough to make the dough as stiff as cooky dough 

 should be, roll and cut in fancy shapes, and after 

 they are in the tins sprinkle the almonds thickly over 

 them. 



Spanish Eoos.— Cook one cupful of rice half an 

 hour in two quarts ol boiling water, to which lias 

 been Added one tablesposnful of salt. A stick of 



cinnamon improves it. Drain through a colander 

 and add one tabloepnonful of butter. Spread very 

 lightly on a hot platter. Place on the rice six 

 poached eggs, and serve. 



Beefsteak Pickled.— Lay a steak in a pudding 

 dish with slices of onions, a few cloves, whole pepper, 

 salt and hay leaf, a sprig of thyme, one of marjoram, 

 and some parsley, add oil and tarracon vinegar In 

 equal parts, just to come up to the steak, and let It 

 steep in this for about twelve hours, turning It occa- 

 sionally ; then either broil It or fry It in butter and 

 serve with mashed potatoes. It may also be slightly 

 fried In buttvr, and then slewed with a little com- 

 mon stock, and served wtth plqnanlc sauce. 



To Boil Kice. — Wash the rice thoroughly ; pnt It 

 In salted water sufficient to cover It twice In a farina 

 boiler; let boll twenty minutes, when drain off all 

 the water that remains on It, return the rice to the 

 kettle, allowing it to cook half an hour longer, when 

 It Is ready to serve. During this last process It 

 should be stirred occasionally with a fork. Every 

 grain should tic full and soft, and each one retain Its 

 form perfectly. 



Poultry. 



Causes of Roup in Fowls. 



In the treatment of fowls one disease must not be 

 mistaken for another. For instance, the name of 

 "chicken cholera" is applied quite frequently to 

 many ailmentethat are simple, or merely disarrange- 

 ments of the internal organs that may be easily 

 remedied by a change of diet or place. Roup Is the 

 worst affliction of the poultry yard. It may be pro- 

 nounced the root of ^l disease. It proceeds from the 

 simplest causes, as a sudden cold contracted from a 

 current of air or undue exposure. At one time the 

 writer sold a cock for breeding purposes in April . He 

 was a fine bird, and had been under cover with a 

 southern glass exposure, and was not accustomed to 

 the outside atmosphere. Jhe consequence was a 

 sudden cold, proceeding from the change and neglect 

 received. A few days later a note was received from 

 the customer conveying the iufbrmaiion of the fowl's 

 illness, further remarking that he was unflt for use, 

 as he was diseased. All animals suffer greatly from 

 change of home, not only from the difference of 

 treatment and feed as well as quarters, but also from- 

 home sickness. Fowls suffer from the same cause 

 But this was a case of downright cruelty. The fowl 

 had not been hardened. 



When shipping fowls, or selling them, without 

 having bc-n seen by the purhcascr every particular 

 concerning the treatment of the birds should previ- 

 ously be forwarded, so that accidents and sickness 

 may be avoided. This is only just and honorable, more 

 especially in the spring of the year before the fowls 

 are accustomed to the outside atmosphere. When 

 purchasers see the fowls this is unnecessary, as they 

 are able to take notes when visiting the premises, and 

 act accordingly. No censure, when such Is the case, 

 can be attached to the seller, lu case of failure in the 

 purchaser. Fowls also suffer greatly from transpor- 

 tation. The fatigue of the journey, unnatural posi- 

 tion, and Irregularity of feeding, largely serves to 

 disturb the equilibrium, and they fall a ready prey to 

 colds, which, if neglected, run Intoroup, which in the 

 advanced state is incurable. It assumes many forms, 

 and is oftentimes, no doubt, termed cholera. It 

 should be avoided as the worst distemper that afflicts 

 our domestic birds. It may be advancing by slow 

 stages and unobserved, until the victim is much re- 

 duced. At other times It puts on a more acute, but 

 not so dangerous appearance. On the arrival of fowls 

 from long distances, care should be exercised In the 

 first feeding. It is naturally supposed that the fowls 

 ar6 fatigued and hungry and will greedily devour 

 what Is set' before them. They should have soft, 

 scalded, easily digested food, and be placed at once 

 in warm, comfortable quarters. If this precaution 

 was always taken there would be less cause for com- 

 plaint and less censure of the seller. Bati food will 

 also produce what Is termed chicken cholera. 



The poultry business Is a great and still Increasing 

 one. A country place Is not stocked without them 

 and to keep them in health and profit Is no small 

 undertaking. It will not do to allow them to shift 

 for themselves altogether. The garden and fruit, 

 as well as llower beds, will suffer, hence they must 

 be controlled in their movements. Constant close 

 confinement will not answer. Still fowls will thrive 

 and be profitable If confined during the larger half 

 the day, but they must be supplied with all the re- 

 quirements of nature, and fresh, ciean water must 

 be given. Fowls often get run down, and require a 

 change of food ; especially laying hens, which are 

 large consumers. Giving the best care daily will 

 keep them from eating feathers, and promote health 



