1882.J 



THE LANCASTER FARMER. 



95 



richness of the soil and tlielr frequent growing in 

 Ihe same bed. In preparing a plol for turnips dig 

 down full spade deep, for the purpose of getting 

 some of the virgin earth, and espeehilly a little elay. 

 As a fertilizer there is none equal tci bone dust, and 

 nothing else. The turnip should grow slowly, with 

 as little top as possible. It will not bear pushing or 

 forcing. 



Household Recipes. 



Beefsteak Koll.s.— Cut a beefsteak quite thick, 

 then split it open lengthwise, and cut in strips four 

 or five inches wide; rub over the inside with an onion, 

 and in each strip roll up a thin slice of bread, but- 

 tered on both sides; stick two cloves in the bread, 

 and sprinkle sonic salt, pepper, celery seed (cut or 

 thin slices of nice celery stalk if in season), and put 

 into the gravy. Tie each roll with a thread; dredge 

 It with Hour, and fry in hot butter. Then put these, 

 when a delicate brown, into a stewpan, with only 

 water enough to stew them. Make a nice thickened 

 gravy from the liquor in which the steaks were 

 stewed, and serve with the rolls, very hot. The 

 rolls should stew slowly two hours. Veal or mutton 

 is good prepared in this way. 



Devilled Ham. — One pint of boiled ham chopped 

 fine with a good proportion of fat, one tablespoonful 

 of flour, one half cup of boiling water. Press in a 

 mould and cut in slices. 



Yankee Plum PunDiNU. — Take a tin pudding 

 boiler that shuts all over tight with a cover. Butler 

 it well. Put at the bottom some stoned-raisins, and 

 then a layer of baker's bread cut in slices, with a 

 little butter or suet, alternately, until you nearly fill 

 the tin. Take milk enough to till your boiler (as 

 vary in size), and to every quart add three or four 

 eggs, some nutmeg and salt, and sweeten with half 

 sugar and half molasses. Drop it into boiling water, 

 and let it boil three or four hours, and it can be eaten 

 with a comparatively clear conscience. 



French Beefsteak. — Cut the steak two-thirds 

 of an inch thick from a fillet of beef ; dip into melted 

 fresh butter, lay them on a heated gridiron and broil 

 over hot coals. When nearly done, sprinkle pepper 

 and salt. Have ready some parsley chopped flue 

 and mixed with softened butter. Beat them together 

 to a cream, and pour into the middle of the dish. 

 Dip each steak into the butter, turning them over, 

 and lay them round on the platter. If liked, squeeze 

 a few drops of lemon over and serve very hot. 



Siit'ASH Pie. — Make the same as pumpkin pie with 

 the addition of one egg to each pie. 



Delightful Pudding. — Butter a dish, sprinkle 

 the bottom with finely minced candied peel, and a 

 very little shred suet, then a thin layer of light 

 bread, and so on until the dish is full. For a pint 

 disli make a liquid custard of one egg and one-half 

 pint of milk, sweeten, pour over the pudding, and 

 bake as slowly as possible for two hours. 



To Make Tough Meat Tender. — Soak it in 

 vinegar and water; if a very large piece, for about 

 twelve hours. For ten pounds of beef use three 

 quarts of water to three-quarters of a pint of vine- 

 gar, and soak it for six or seven hours. 



Cadbaqe Salad. — Shave a hard white cabbage 

 Into small white strips; take the yolks of three well- 

 beaten eggs, a cup and a half of good cider vinegar, 

 two teaspoonfuis of white sugar, three tablespoon- 

 fuls of thick cream, one teaspoonl'ul of mustard 

 mixed in a little boiling water; salt and pepper to 

 suit the taste. Mix all but the eggs together and 

 let it boil; then stir In the eggs rapidly; stir the cab- 

 bage into the mixture, and stir well. Make enough 

 for two days, as it keeps perfectly and is an excellent 

 relish to all kinds of meats. 



The regulation French salad dressing is composed 

 of three parts of salad oil to one of vinegar, with a 

 palatable seasoning of pepper and salt. 



Scalloped OrsxEits.— Crush and roll several 

 handfuls of Boston or other friable crackers. Put a 

 layer in the bottom of a buttered pudding dish. Wet 

 this with a mixture of oyster liquor and milk slight- 



ly warmed. Next have a layer of oysters; sprinkle 

 with salt and pepper, and lay small hits of butter 

 upon them. Then another layer of moistened crumbs 

 and soon until the dish Is lull. Let the top layer be 

 of crumbs, thicker than the rest, and beat an egg 

 into the milk you pour over ihcin. Stick bilsof but 

 ter thidcly over it, cover the dish, set in the oven, 

 bake half an hour. If the dish is larjre, remove the 

 cover, and brown by setllng It upon the upper grat- 

 ing of the oven or by holding a hot shovel over It. 



Roast Siiuulder op Veal. — Time, twenty min- 

 utes for each pound. A shoulder of veal some oys- 

 ters, or mushroom sauce. Kemove the knuckle from 

 a shoulder of veal for boiling and roast what re- 

 mains as the fillet, either stuffed or not with veal 

 sturting. If not stuffed, serve It with oysters or 

 mushroom sauce, and garnish with sliced lemon. 



Western Cookies. — One cup of sour milk, one 

 cup of powdered sugar, a little salt, one tcaspoonful 

 of soda, mix as soft as possible; roll thin ; sprinkle 

 with sugar; slightly roll out, and bake In a quick 

 oven. 



Fairy Apple.— Bake ten nice tart apples. When 

 soft, remove skins and cores, and mash fine with a 

 silver or wooden spoon. While hot, add the white of 

 one egg beaten to a stiff froth, and beat one minute. 

 Place in a glass dish and pour over it a soft custard 

 made of the yolk of the egg, one teispoonful of 

 corn starch, three tablespoonfuls of white sugar and 

 one pint of milk. Pour this over the apple, flavor or 

 not, as vou like. Serve cold. This is nice for tea. 



Live Stock. 



Improving the Stock on the Farm. 



The season for calves and lambs is about over, and 

 on a majority of farms there will be a surplus to be 

 fitted for slaughter, and sold to the itinerant butcher 

 or huckster. In making the selection of this surplus 

 be sure to choose the inferior ones and keep the best 

 on the farm for breeding purposes. Remember that 

 the young stock grown this year are destined to pro 

 duce the calves and lambs which you will want to 

 sell a few years hence, and in order to have them 

 average better than this year's product you must re- 

 tain and breed only from the best. The dollar or so 

 extra offered by the purchaser for the beet animals 

 of your lot will prove a temptation to part with 

 them, but it will be money in your pocket to resist it 

 and regard the money as an evidence of the greater 

 worth of the animals to you as breeders. Look 

 upon the dilTerences in price simply as an investment 

 in improved stock. Pursue this course constantly, 

 from year to year, and you will eflect a gradual im- 

 provement in your stock which will in time result In 

 your having none but " the best " to oft'er. If, on 

 the contrary, you suffer the young animals to be car- 

 ried away and slaughtered year after year, you will 

 just as certainly be depreciating the quality of your 

 stock, and approaching the time when you will have 

 none of " the best " to offer. — Ayricultural Epitom- 

 ist. 



Keep Up the Flow of Milk. 

 The mouth of August, is perhaps, the most trying 

 of the year to the dairyman who has determined to 

 keep up an even flow of milk during the whole sea- 

 son. And all dairymen who have studied the profits 

 of the business know that any large falling off In 

 the flow of milk in midsummer is seldom or never 

 recovered. This reduction of milk will largely affect 

 the whole yield, and thus the profits of the whole 

 season. Special green crops of corn, millet, etc., are 

 seldom ready early enough to reach an August 

 shrinkage in pasture. Those who make a specialty 

 of clover will be best able to meet the short 

 pasture with green food. A second crop of clover 

 will be just in its glory, and when that is fed, 

 corn, millet, etc., may be ready. As cows can only 

 produce a large yield of milk on full feeding, let the 

 dairyman be as liberal to his cows as he desires to 

 be rewarded by them in return. When the second 

 cutting of clover and green corn are both ready at 



once, they should be both fed together; for the 

 clover is rich In the nitrogenous element, which Is 

 deficient in corn; thoy conipleinent each other. 



Care of Dairy Vessels. 



Prof. Arnold has the following to say about the 

 absolute cleanliness required In dairy utensils and 

 the influence of such neatness upon the quality of 

 the butter : 



'■ It is hardly necessary to say that wherever the 

 finest butler Is made the milking Is done in the most 

 cleanly manner. It is so neatly done that strain- 

 ing Is *( very little use ; It might even be dispensed 

 with but for the occasional dropping of a stray hair. 

 Whoever places much dependence on the strainer for 

 securing clean milk will never make gilt-edge but- 

 ter. Allowing dirt to get into the milk, and then 

 depending on the strainer to get it out, is a poor 

 apology for cleanliness. .More or less of the dirt, 

 especially everything of a soluble nature, and some 

 that Is not. Is sure to find its way through the meshes 

 of the strainer with the crowded current of milk. 

 The practice of using one cow's milk to wash the 

 fllth collected from another cow's milk, as Is fre- 

 quently done by continuing to strain mess after mess 

 through the same strainer without cleaning, does 

 not contribute anything toward gilt-edge, and is not 

 allowed where the best butter is made. Then the 

 tin pails (for I notice wooden pails are not used 

 where I find the best butter) and all the veesele 

 used for holding or setting milk are kept scrupulously 

 clean. When used, they are not left for the milk, 

 and particularly the milk sugar, to dry and form a 

 gummy coating to serve as a reservoir for infection, 

 and which it is difficult to get off. They are at- 

 tended to promptly, rinsed In cold water, washed In 

 warm and scalded in water actually boiling hot, to 

 avoid contamination from a sour dish clolh, are left 

 to drain and dry without wiping. They are kept 

 bright by scouring with salt, and as a protection 

 against greasy and infectious matter sal soda is cm- 

 ployed instead of soft soap, which, though it may 

 possibly be clean, is generally too filthy to be used 

 about milk vessels, to say nothing of the injury it 

 does to tinware from the potash it contains. 



Raise the Good Cow's Heifer Calf. 

 A large majority of dairymen have cows in their 

 herds that do not pay their keeping; and, as they 

 do not apply a test to individual cows, they con- 

 tiuue not only to keep them, but to breed from thenj. 

 This is a most suicidal i>oliey. Although we 

 strongly recommend dairymen to raise their own 

 cows, we are far from advising them to perpetuate 

 their poor cows. It would be even better policy to 

 give them away to some favorite brotherin-law. 

 The heifer calves from only the best cows should be 

 raised, and the weeding out should go ou still 

 further. When these heifers come into milk, those 

 that do not come up to the proper standard should 

 be discarded. A careful testshould always be made 

 of each cow In the herd and of each heifer during 

 her first period of milking. If the heifer has the 

 appearance of a well-formed milker and of having 

 had a good dam, it may not be judicious to pass 

 upon her during her first milking season if her 

 quality is below the standard, for the next season 

 may develop her satisfactorily. — Live Stock Journal. 



Poultry. 



One Variety. 



As a rule, one variety of fowls is enough for almost 

 any person to manage successfully and profitably, 

 and this is especially true with beginners, who have 

 to gain their experience in all the varied details of 

 poultry management. If a breeder has been success- 

 ful with one variety, has not merely made good sales, 

 but has produced birds of such a high order of merit 

 that the stock makes a good advertisement, and a 

 permanent one, for the breeder, it can be taken for 

 granted that it will pay to take up one or more 

 breeds, provided the same caie Is bestowed upon 



