1882.] 



THE LANCASTER FARMER. 



15 



better. It Is only a licaltliy amusement to give a 

 coffee mill a few turns. Coffee is easily roasted at, 

 home (it slioulii be done in tlie open air) In an iron 

 cylinder or barrel of snisll diameter, staiidins; on two 

 feet, over a eoke and einder, or, belter, a cliarcoal 

 Are, turned by a liandle like that of a irrindstone. 



If you make tlie coffee in a biu'cin, put into the 

 filter a Kood dessert spoonful for every person, and 

 first of all only pour a few spoonfuls of boilinir water 

 sunieient to soak it, and after lettin;; it stand i. a 

 warm i>Iaee for a quarter of an hour, then pour on 

 the rest, of the lioilinir water, and let it pereolate. 

 The time to take eoffee is either in the morniu;,' 

 (with milk mixed in due proportion) or after luneh 

 or an early dinner. 'In the evenin;,' it is to be avoideil, 

 unless you intend, like Lady Macbeth, to "murder 

 Bleep;" for which you are sure to be punished next 

 morning. 



Butter Easily Spoiled. 



A farmer's wife writes : Of all the products of the 

 farm butter is the most lial)le to l)e tainted by 

 noxious odors floalinfr in the atmosphere. Our peo- 

 ple laid some veal in the cellar, from which a little 

 blood llowed out, and was nef;leeted until it bail 

 commenced to smell. The result was that a jar of 

 butter we were packings smellcd and tasted like 

 spoiled beef. We know of an instance where there 

 was a pond of filthy, stairnant water a few hundred 

 feet from the bouse, from which an ofl'ensive elUu 

 vium would he borne on the breeze directly to the 

 milk-room when tlie wind was in a certain direction, 

 the result of which was that the cream and butter 

 would taste like the disasreeable odor eomiu^' from 

 the pond. As soon as the poud was drained thece 

 was no more d.\maged butter. It is remarkable 

 how easily butter is spoiled. 



Household Recipes, 



Light Gingehbhead. — Three cups of flour, one 

 of sugar, one of butter and one cf molasses; three 

 eggs tieateu light, one tablespoonful of ginger, one 

 teaspoonful of pearlash and some cloves. Beat the 

 butter in sugar as for pound cake, then add otlier 

 ingredients, puttiuij in tlie pearlash last. Bake them 

 in cake tins. 



CocoANUT Cake. — Take the whites of eight eggs 

 beaten so a froth, one half cup of butter stirred to a 

 cream, half cup sugar, half cup sweet milk, two and 

 a half cups sifted Hour, teaspoonful cream of tartar, 

 hall a teaspoonful ol' soda. .Make of this thi'ce flat 

 cakes, bake on pie tins and while warm spread vvilli 

 icing, and grate on cocoanut between each cake. 



Chocolate Cake. — Take the yolks of ten eggs, 

 and use just the same quantity of everything as you 

 did for the cocoanut cake, grating chocolate upon 

 the icing between each cake. The whites of two 

 eggs beaten till they will not slide from the plate, 

 and enough pulverized white sugar to make it very 

 thick, will make enough icing lor one cake. 



KocK Cake. — The whites of four eggs beaten very 

 light, one pound of loaf sugar added to them, three- 

 fourths of a pound of 4neet almonds slightly 

 bruised. Bake on paper in tins. 



GiNGEBBKEAD. — TlircBpounds of flour, one pound 

 of butter, half pound sugar, quart of molasses, two 

 ounces of ginger, one ounce of cinnamon, ounce of 

 allspice, an ounce and a half of cloves. Wash before 

 baking with molasses and water. 



English Buns. — One pound of flour, half pound 

 of sugar, quarter pound butter, same of cinnamon, 

 half pint of raisins; rub them all together and rai.^ 

 with milk and four or live drops of pearlash. Wash 

 them after they are baked with sugar and water. 



Almond Cake. — One pmind of sugar, half pound 

 of flour, ten eggs, ounce of bitter almonds, a gla.ss of 

 kase water; beat the yolks till Ihey are quite a battc, 

 then adil the sugar and beat it well; having previ- 

 ously pounded the almonds tine in tlie kase water, 

 add them to the yolks; the whiles must be beaten 

 very light and then add the flour just stirred into 

 the other ingredients. Bake an hour and ten min 

 utes in rather a quick oven. 



Milk Biscuit . — One quart of milk, pound of but 

 ter, enough flour to thicken it, and a small teacup 

 ful of yeast; set them to rise early in the morning. 



Soft Gingerbread. — Six cups of flour, two of 

 sugar, Iwoof butter, two of molasses, two of milk, 

 four eggs, a tablespoonful of ginger and a little all- 

 spice; beat the butter, sugar and eggs light, then 

 stir in the other ingredients. Add a teaspoonful of 

 pearlash dissolved in vinegar. 



Doughnuts. — Three pounds of flour, IJ2 pounds 

 of sugar, one pound of butter, six eggs, two wine- 

 glasses good yeast, mix them with milk to a paste, 

 set it to rise, shape them and fry in lard. 



Raisin Pie. — Ingredients: Kaisins, one pound; 

 lemon, one; white sugar, one cup; flour, two table 

 spoonfuls. Boil the raisins covered with water an 

 hour; add the lemon, sugar and flour. Will make 

 three pies. 



Corn Bread. —Three cups of cornmeal, one and 

 one half cups of flour, one and one half c-iips of sweet 

 milk, five eggs, four teaspoonfuls of baking powder, 

 a little sugar- Another Wiiij : One cup of cornmeal, 

 two cups of flour, one half cup of suirar, three 

 fourths of melted butter, one cup of milk, three 

 eggs, three teaspoonfuls of liaking powder. 



Cocoanut Pudding.— Iugre»lients : Milk, three 

 pints; line bread crumb, one teacup ; cocoanut, one 

 teacup; eggs, six; sugar, one teacupful ; rind of 

 lemon, one. Soak the Ijread crumbs for two hours 

 in a pint and a half of tlie milk, and tlie grat- 

 ed meat of the cocoanut also; then add the well 

 beaten CL'gs and the lemon rind grated, the sugar the 

 rest of the milk. Stir well and bake. IJo not let it 

 remain long enough in the oven to become watery. 



Baked Soup for Invalids. — This recipe Is of use 

 for invalids;- it is easy to make, antl cooks cannot 

 well blunder. Takea pound of juicy steak from which 

 all the fat has been removed, cut it up in pieces of 

 about an inch square; salt and pe|>pcr it slightly, 

 take a stone jar to hold two jiiuls; pour into it a pint 

 and a half of cold water, a teaspoonful of whole 

 rice; cover the jar with a saucer and let it bake 

 slowly for four hours; remove any fat jjresent. 



Baked Indian Puddino. — One quart of milk, 

 one cup of molasses (best) one teaspoonful of salt, 

 one ([uarter pound suet chopped fine, half lea-spoon 

 ful powdered cloves and allspice together. Let milk 

 come to a boil and stir in cornmeal enough to make 

 it the consistency of thin batter, add suet and salt, 

 stirring constantly to prevent its becoming lumpy; 

 remove from the fire and let it become l)artially cool 

 then stir in the molasses and cloves and allspice. 

 INnir into into an earthen baking dish and bake 

 moderately three fourths of an hour. 



Live Stock. 



The Care of Cows. 



The comfort of the cow has much to do with the 

 quality of lier milk. In hot weather the annoyance 

 produced by flies and excitement caused by fighting 

 them make the night's milk still poorer than it 

 otherwise would be. Chemical analysis has shown 

 a great falling off of fat of the milk in the same cow 

 when chased by a dog. Any unusual excitement of 

 the cow affects the fat in her milk. Extremes of 

 heat and cold also affect the milk. Inac:i-e where 

 cows went into a stream in hot weather, and stood 

 several hours in the water above the knees, there was 

 a falling off of the butter product from the same 

 quantity of milk. This is accounted for by the extra 

 food required to keep up the animal heat being carri- 

 ed off by the water. Wlie n we consider the fact thivt 

 milk is secreted from the blood, we can readily see 

 tlie effect that must be produced by excitement on 

 the nervous system of the cow. In a case occurring 

 in the city of Albany, bf. Y., where a nervous cow 

 was milked by a passionate man, who whipped and 

 otherwise ill-treated her at milking, the milk was 

 given to a child who had been healthy, but after 

 using the milk, became ill and suffered from intesli 

 nal irritation, followed by a fever which seemed to 

 affect the brain and nervous system. Tiiis illness 

 was placed directly tothe milk of the ill-treated cow. 

 — National Live Utock Jonrnal. 



Charcoal for Sick Animals. 



In nine cases out of ten when an animal is sick, 

 tlie digestion is wrong. Charcoal is the most e(H 

 cient and rapid corrective. The hired man came in 

 with the intelligeiiee that one of llie flnest cows was 

 very sick, and a kind neiglibor projiosed tin- usual 

 drugs and poisons. The owner being ill and unable 

 to examine llie cow, concluded that the trouble came 

 from overealing, and ordered a teaspoonful of pul 

 verized charcoal to be given in water. It was mixed 

 |)laced in a junk bottle, the head turned upward 

 and the water turned downward. lu five minutes 

 improvement was visible, and in a few hours tlie 

 animal was in the pasture quietly grazing. Anotlier 

 instance of equal success occurred with a young 

 heifer which had become badly bloated by eating 

 green apples after a hard wind. The bloat waa so 

 severe that the sides were as hard as a barrel. The 

 old remedy, saleralus, was tried for correctiug the 

 acidity. But the attempt to put it down always 

 raised coughing and it did little good. Half a tea 

 cupful of freeh powdered charcoal was given. In six 

 hours all appearance of the bloat had gone, and the 

 heifer was well. 



Hints About Horses. 



Oats should be bruised for an old horse, but not 

 for a young one, because the former, through age 

 and defective teeth, cannot chew them properly. 

 Tlie young horse can do so, and they are thus 

 properly mixed with saliva and turned into whole 

 some nutriment. There is no nourishment in bad 

 hay, and cheapness should never lem|it you to use it. 

 Damaged corn is also exceedingly injurious. Sprinkle 

 bay with salted water. It is more easily digested. 



For a saddle or coach horse half a peek of sound 

 oais and cighieen pounds of good hay are sufficient. 

 If the bay is not good aild a quarter of a peck more 

 oats. A horse which works harder may have ralhei 

 more of each ; one that works less should have lees. 

 Hack feeding Is wasteful. The belter plan is to 

 feed Willi chopped hay from a manger, tieeause the 

 food Is not then thrown about, and is more easily 

 chewed and digested. 



Hay for Swine. 

 In Ibe'opinion of an exchange hay is very beneficial 

 to swine. .Swine need rough food as well as horses, 

 cattle or the human race. To prepare it you should 

 have a cutting box or hay cutter, and the greener 

 the better. Cut lliu hay as short as oats, or shorter, 

 and mix with bran shorts or middlings and feed as 

 other food. Hogs soon learn to like it, and if soak- 

 ed in swill or other slop food it Is highly relished by 

 them. In winter use for the hogs the same hay you 

 feed for horses and you will find that, while it saves 

 bran or other food, it puts on flesh as rapidly as any 

 thing that can be given them. In summer the use 

 of hay can be commenced as early as the grass will 

 do to cut, and when run through the cutting box 

 can be useil lo advantage by simply soaking iu fresh 

 water until it sours. 



Warts on Horses. 



These fungous growths appear in the horse most 

 frequently about the mouth, nose and lips, but they 

 are oecasionally found upon other parts of the body. 

 They are sometimes found in large numbers about 

 the lips of colts, and are generally rubbed off, or 

 drop off. If, however, they grow large and become 

 deeply rooted, they may be cut off by passing a 

 needle through the crnler, armed witli ilouble thread 

 and tied tiglitly around the neck on each side. This 

 prevents the possiliililyof the ligatures being rubbed 

 off. Or they may be painted over with the perman- 

 ganate of potash, a few applications of which will 

 entirely destroy warts of a large size, or they may be 

 removed with a knife. — Jennintjs. 



The Horse Shoe and its Application. 

 The number and disposition of the nails depend 

 upon the kind of shoe. For speed the light draft, 

 from five to seven may be employed, while for heavy 

 horses and for heavy draft the number may be in- 

 creased. Where few nails are used they should be 

 more widely distiibuted than is usually the custom. 

 When it is remembered that the Introduction of 

 every nail is so much injury to the structures of the 

 foot, it will readily be seen that the smaller the num- 

 ber requisite for the purpose the better for the ani- 

 mal. In driving the nails, it is es.sential that athick 

 short hold of the crust should be had rather than a 

 long thin one. Not only is the shoe thus held more 

 firmly, but there is a probability that the nail holes 

 may, by the downward growth of the horn, be re- 

 moved at the next shoeing, which in most cases 

 should not exceed an inlerval of four or five weeks. 

 The points of the nails should be shortened to just 

 that length which will permit them to be turned over 

 and hammered down smoolhly, with perhaps the 

 least possible rasping. The common method of 

 rasping notches for the extremities of the nails is not 

 advisabh. In fact, asl havealready said, the rasp 

 should never be used upon tlieexternal walls of the 

 hoof except in cases of absolute necessity 10 prevent 

 striking of the opposite limb. lis nse" destroys the 

 natural polish, exposes jiarts bLueath, which are not 

 fitted for such exposure, renders the born brit-lc, and 

 liable at any moment to quarter cracks and other 

 maladies. 



Literary and Personal, 



The Guardian, a monthly magazine for young 

 men and women, Sunday-schools and familes. Edi- 

 ted by Hev. J. H. Dubbs, D.D. It is a long time 

 since we have seen 'he face of this "old familiar," 

 which, if we recollect rightly, originated here In the 

 city of Lancaster, under the editorial auspices of the 

 late Key. Henry Harbaugh, more than thirty years 

 ago, and for a time was also printed here. 



That the Ouarilian should have been permitted to 

 exercise its vigilant functions for such a long period 

 without break or Interruption, evinces that it has 

 been faithful to its trust, or has had a cordon of 

 sustaining and indulgent friends. No. 1, Vol. 33, 

 (January 188'3) of this excellent publication has 

 found its way to our table; and we scan it with more 

 than ordinary interest, not only on account of old 

 memories, (for some years it was on our exchange 

 list) but also for its healthy tone, its undoubted 

 moral and intellectual attitude, and its continued 

 editorial ability. It is an octavo of Sti pages, in 

 tinted covers, and is issued by the Meformed Church 



