174 



The LANCASTER FARMER. 



[November, 



four hours. To be eaten cold. The gravy to be 

 saved for breakfast dishes. 



A Quick Pudding. — Split a few crackers, lay the 

 surface over with raisins, and place the halves to- 

 gether again; tie them closely in a cloth, and boil fif- 

 teen minutes in milk and water. With a rich sauce 

 It is excellent. 



Lima-Bean Soup. — Three quarts of soup-liquor, a 

 quart of Lima heans, an onion, a handful of parsley, 

 pepper and salt. Boil until the beans break. Put 

 through a colander, return to the pot, and serve with 

 bits of fried bread. 



French Cake.— Five tumblers sifted flour, three 

 of white sugar, one-half tumbler butter, one tumbler 

 milk, one teaspoon soda dissolved in a little water; 

 mix well, beat three eggs, yolks and whites beaten 

 separate, one teaspoon nutmeg; beat all well for ten 

 minutes. Bake in a moderate oven. 



Seed Buns. — Two pounds of flour, eight ounces of 

 dripping, six ounces of sugar, one ounce of caraway 

 seeds,' a teaspoonful and a half of yeast; as these 

 should rise quickly, mix as for other yeast cakes ; 

 when risen, roll out very lightly on a well-floured 

 board, cut with a tombler and bake quickly in a hot 

 oven. When rather stale these buns are very nice 

 split in half, toasted and buttered, children being 

 especially fond of them. 



Boiled Rice.— -Wash a cup of rice, and add four 

 cups of water, and a teaspoon of salt ; let it simmer 

 on the back of the range for two hours, and do not 

 stir it. 



Mush, or Hasty Pudding.— Set on a quart of 

 water to boil; in the meantime stir half a pint of sift- 

 ed Indian meal into water enough to make it smooth, 

 with two teaspoonfulsof salt. When the water boils, 

 stir in one spoonful and let it boil, then another and 

 let it boil, and so on till you have the thickening in ; 

 then add enough sifted raw meal gradually, stirring 

 all the time till thick enough, and it is done. This 

 is a very nice receipt. 



Fried Mush.— Made as above the day before Jt is 

 wanted, and cut in slices and fried with fat enough 

 to prevent it from sticking to the griddle. 



Frosting. — Allow the whites of two eggs to each 

 half pound of sugar, add a little lemon or orange 

 juice, and whip till you can turn the bowl upside 

 down without dropping, or till it flakes. 



Roast Duck. — Prepare your duck for roasting, 

 and use the following dressing: Chop fine, and throw 

 Into cold water three good sized onions, one large 

 spoonful of sage, two of bread crumbs, a piece of 

 butter the size of a walnut, a little salt and pepper 

 and the onions drained. Mix well together and stuS' 

 the duck. ' 



Gumbo. — Cut up a pair 6f good sized chickens, as 

 for a fricassee, flour them well, and put into a pan 

 with a good sized piece of butter, and fry a nice 

 browi , then lay them in a soup pot, pour on three 

 quarts of hot water, and let them simmer slowly for 

 two hours. Mix a little flour and butter together for 

 a thickening, and stir in a little pepper and salt. 

 Strain a quart or three pints of oysters, and add the 

 juice to the soup. Next add four or flve slices of 

 cold boiled hara, and let all boil slowly together for 

 ten minutes. Just before you take up the soup, stir 

 in two large spoonfuls of finely powdered sassafras 

 leaves, and let it simmer five minutes, then add your 

 oysters. If you have no ham, it is very nice without 

 it. Serve in a deep dish, and garnish the dish with 

 rice. 



To Relieve Asthma.— Soak blotting or tissue 

 paper in strong saltpetre water. Dry and burn at 

 night In the bedroom. 



To Remove Proud Flesh.— Pulverize loaf sugar 

 very fine and apply it to the part afflicted. This is a 

 new and easy remedy, and is said to remove it with, 

 out pain; or burnt alum pulverized and applied is an 

 old and reliable remedy. 



To Prevent Choking.- Break an egg into a cup 

 and give it to the person choking, to swallow. The 

 white of the egg seems to catch around the obstacle 

 and remove it. If one egg does not answer the pur- 

 pose try another. The white is all that is neces- 



LivE Stock. 



Big Head in Horses, 

 ■called big head is a disease of the bony 

 !. It is not always confined to the head, 

 but may develop in any part of the skeleton. It con- 

 sists in a gradual softening and enlargement of the 

 bones, which become spongy and porous from want 

 of proper nutrition. It is a disease of young animals, 

 and being mainly due to the malnutrition, such ani- 

 mals should be kept on liberal, wholesome and very 

 nutritious food, such as oats, barley and bran, mixed 

 or steamed, as chewing is often slow, painful and dif- 

 ficult. During the summer season pasturage is ben- 

 eficial. Local applications, such as blistering, firing, 

 etc., generally prove useless, because the disease is 

 of a constitutional nature, aSecting the whole sys- 

 tem. For internal use tonic remedies may be em- 

 ployed, such as a drachm of peroxide of iron and 

 two drachms each of powdered boneset and gentian^ 

 mixed together, and such a dose given among food 

 morning and evening during every other week. Such 

 animals should not be used for breeding purposes. — 

 Prairie Farmer. 



The Shropshire Sheep. 



The development of great industries in iron and 

 coal in the districts of Shropshire, at the beginning 

 of the century, gave rise to a large and increasing 

 demand for mutton. To meet this demand, the far- 

 mers of that part of the country turned their atten- 

 tion to the raising of mutton sheep. Breeding ewes 

 were sought for from the midland and southern 

 counties, and in time Shropshire become not only a 

 leading sheep-raising region, but also the home of 

 an important breed, the parentage of which it is dif- 

 ficult to state, for the reason that it is derived from 

 and combines a number of the best mutton breeds. 

 The Shropshire is more strictly speaking a cross- 

 breed, in which the "natives" of the districts, the 

 Cotswold, and later the Leicester and Southdown 

 have been combined. On account of this complex 

 admixture of blood, the Shropshire breed is one that 

 varies somewhat in character. The original sheep 

 was horned, black or brown-faced, hardy and free 

 from disease, producing 44 to 56 pounds of mutton 

 to a carcass, and a fleece of two pounds of moderate- 

 ly fine wool. The present Shropshires are without 

 horns, the legs and face dark or spotted with ejray, 

 the neck thick, the head well shaped, ears neat, 

 breast broad, back straight, barrel round, and the 

 legs strong. They are easy keepers, hardy, fatten 

 quickly, and at the age of two years give 100 to 120 

 pounds of excellent fiesh. The fieece is longer, heav- 

 ier, averaging 7 pounds, and more glossy than that 

 of the Southdown. The Shropshire is a valuable 

 sheep for American UrmRVS.— Br .Byron £>. Hal- 

 sted, in American Agriculturist for Novemier. 



American Horses Again. 



It is settled that next year a great many of our 

 most promising blooded horses are to be sent to 

 England to compete for the rich prizes ofi"ered at the 

 various race tracks. It is the belief of horse fanci- 

 ers here, that the, American horse is an improvement 

 upon his English progenitors. Our animals are 

 larger, stronger, fleeter, and have better staying 

 powers. Next year Hindoo Maid, Crickmore, and 

 the crack two-year-olds, at the end of this season, 

 will be sent abroad to show the great superiority of 

 American horses. If they succeed, it will gratify 

 our national vanity, and make racing more popular 

 than ever. 



Feeding Calves. 



While the calf is young the best food is the milk 

 from the cow, and the easiest way to give it is for 

 the calf to suck, which should be done at regular 

 periods, without variation as to lime, as the calf's 

 appetite is a pretty fair chronometer, and irregulari- 

 ty causes fretfulness and a waste of flesh. The cow 



will of course be entirely excluded except at feed- 

 ing time. If desired to keep the calf entirely away 

 from the cow, it may be fed on the necessary quanti- 

 ty of new milk. In the course of several weeks (no 

 very deflnite time can be named) the calf should in 

 any case be weaned, and special care must be taken 

 to avoid sudden changes in food. The warm new 

 milk may be gradualy changed in a few weeks to 

 cold milk, by adding a little more of the latter at 

 each time of feeding; and in the same way meal of 

 oats, bailey, peas or of corn may be gradually added. 

 This very gradual change will prevent danger, and 

 keep up a steady, gradual growth. By autumn the 

 calf will graduallly begin to eat clover or grass, and 

 the milk will as gradually disappear in the food. 

 The quantity of food will depend on the size and 

 age of the animal. The amount of oil meal should 

 be small, and whatever food is given should be just 

 sufficient to satisfy the appetite in regular rations, 

 which may be judged by the owner, and this will 

 keep it in good growing and not in very fat condition. 

 Country Oentleman. 



Notes on Farm Stock. 



It is nearly time to consider the winter feeding of 

 farm stock, at least this is the month to make all 

 the plans and get everything in order for the cold 

 season that will soon be at hand. The question of 

 winter feeding in all its bearings is an important one. 

 There is a constant outgo of fodder, and the problem 

 is to so govern the expenditure that the best returns 

 may be obtained. Not only must the animals be 

 "kept," but they must be kept well, that the opening 

 of the new year of pasturage may not find them run 

 down, or as it is termed, "spring poor." Aside from 

 bringing the stock through in a healthy and vigor- 

 ous condition, there is the manure to be considered. 

 This should be a good dividend upon the winter's 

 outlay, and therefore it should have a place in the 

 plans for winter feeding. It cannot be too strongly 

 urged that the best manure is made under cover. 

 The same system which gives the best protection and 

 care to the animals will insure the most satisfactory 

 returns in the manure from them. Feeding for ma- 

 nure is more and more to be a leading factor in the 

 winter keeping of farm animals. A plenty of the 

 best feed, a free supply of pure water, and warm 

 quarters, are three essentials in profitable winter 

 farming. This does not mean that the animals shall 

 be in the stalls and stables all the time, but it does 

 preclude that out-of-door, straw-stack feeding when 

 the animals must stand in unprotected, shivering 

 groups the whole night through. Sheds — and 

 good ones — will pay for themselves in the better 

 manure that will be made in them — not to mention 

 the economy in food for the animals thus protected . 

 — American Agriculturist for November. 



Lambs. 



A correspondent says that lambs will soon learn 

 to eat oats it left before them at about three weeks of 

 age, and that it will cause them to grow and fatten 

 rapidly — more so than by any feeding to the dams. 

 Two boards are nailed together for a trough, and 

 short boards nailed on the end so as to raise them 

 about six inches high ; in this the oats are placed. 

 The troughs are in a yard or barn, to which 

 openings are made just large enough for the lambs 

 to pass, but too small for the sheep. 



Quitter, 



Quitter is caused by pricking with a nail, or by the 

 horse resting with the toe of one foot and bearing 

 with the heel of the shoe of that foot (especially 

 should the shoe be calked) upon the coronet of the 

 opposite one. Hence, unshod horses can with diffi- 

 culty get quitter. Neither do they. An unshod 

 horse "feels his feet" and knows what he is doing 

 with them, so he scarcely knows what it is to over- 

 reach himself, and even if he does such a thing, no 

 evil consequenses are ever noticed, because the horn 

 cannot inflict injury like Iron. 



