158 



THE LANCASTER FARMER. 



[October, 



liot ; then brown. If your dish has been well-but- 

 tered, turn the cabbage upon a hot dish, and pour 

 over it a cupful of drawn butter. 



Damson Tart.— Fill a pie-dish, lined with good 

 paste, with ripe, sound damsons; sweeten very plenti- 

 fully • cover with crust and bake, brush with 

 beaten egg when done, and return to the oven one 

 moment, to glaze. 



PoTAT(J PoRHiDOE.— Twelve potatoes, peeled and 

 Bliced • 1 latge onion, also pared and sliced ; 2 quarts 

 of boiling water ; 1 cup of hot milk ; 3 beaten eggs ; -i 

 tablespoonfuls of buUer rolled in Hour : salt, pepper, 

 and 1 teaspoonful celery essence ; chopped parsley. 



Fry potatoes and onions light brown in a little 

 butter Put into a soup pot with the boiling water, 

 and cook gently until soft. Kub through a colander 

 to a smooth puree. Add the water in which they 

 were boiled, and return to the fire. When the jmree 

 begins to bubble, stir in the buttered flour, pepper, 

 salt, and chopped parsley, and simmer five minutes. 

 Heat the milk in anothei vessel ; pour upon the 

 eggs ; cook one minnte, and pour into the tureen. 

 Add the puree ; stir in the celery essence, and it is 

 ready. 



Roasted Sweetbreads. — Three fine sweet- 

 breads ; 1 cup of gravy— a cup of your soup will do ; 

 1 beaten eg"; cracker-dust: 1 teaspoonful mush- 

 room catsup; 1 small glass wine; a very little 

 minced onion put into the gravy; 2 tablespoonfuls 

 melted butter; Iried bread. 



Boil and Blanch tue Sweetbreads.— Wipe per- 

 fectly dry, roll in egg, then in the pounded cracker. 

 Lay in a baking-pan ; pour in the melted butter slowly 

 over them, that it may soak into the crumbs. Set 

 In the oven, cover and hake 45 minutes, basting 

 freely, from the time they begin to brown, with;the 

 gravy. Dish upon crustless slices of fried bread 

 Strain the gravy ; add catsup and wine ; boil up, and 

 pour over the sweetbreads. 



Potato Croquettes.- Mash the potatoes, and 

 beat In a raw egg, butter, milk, nutmeg, a little 

 grated lemon-peel, with pepper and salt. Heat in a 

 Baucepan, stirring constantly, for three minutes. 

 The saucepan should be buttered first. When cool 

 enough to handle with comfort, make into cro- 

 quettes, roll in flour, or dip in egg and cracker- 

 crumbs, and fry— not putting too many into the pan 

 at once- in boiling lard, or dripping. Drain in a hot 

 colander, and serve. 



Rice Podding Cold.— Two quarts of milk, one 

 gill of rice, one teacup brown sugar, one stick of 

 cinnamon about three inches long ; wash the nee m 

 a colander to remove the floury particles, which are 

 so much loose starch and spoil the pudding ; put it 

 in the baking dish , scattering in a quarter of a pound 

 of rasins ; cook very slowly for two hours. Keep a 

 cover over the dish until the last half hour, when the 

 upper skin may be allowed to brown ; do not stir it, 

 as this breaks up the rice ; it ought to look like rich 

 yellow cream when done. A large piece of thick 

 paper or a large plate can be used to cover up the 

 pudding dish. 



Breakfast Cakes.— To make warm weather 

 breakfast cakes take one cup of brown sugar, nearly 

 one cup of butter, or lard and butter mixed, one cup 

 of sour milk, four cups of flour, four teaspoonfuls of 

 soda (not heaping, but even full), one teaspoonful 

 each of cinnamon, salt and ginger, one egg ; bake 

 In gem tins. These will keep well for a week. 



Cream Nectar.— Two pounds of lump or granu- 

 lated sugar, two ounces of tartaric acid, juice of one 

 lemon, half a cup of flour mixed smooth in a little 

 water and three pints of water. Boil five minutes. 

 When cold stir in the whites of three eggs beaten to 

 a still' froth and a half onee of wintergreen or any 

 other flavoring one may fancy. Bottle and keep in 

 a cool place. When wanted put a fourth teaspoon- 

 ful of soda into a glass of ice water, and then add 

 two tablespoonful of this syrup. 



Potatoes AO Maitke d'Hotel. — Slicecold boiled 

 potatoes rather thick. Have ready in a saucepan 

 four or five tablespoonfuls of milk, a good lump of 

 bntter, with salt, pepper and minced parsley. Heat 

 quickly ; put in the potatoes ; and stir until almost 

 boiling. Stir In a little flour, wet with cold milk ; 

 cook a moment to thicken it ; add the juice of half 

 a lemon, and pour out into a deep dish. 



Stewed Tomatoes and Onion. — Peel, slice and 

 stew a dozen tomatoes ten minutes. Then add a 

 small parboiled onion, cut up small ; stir In sugar, 

 salt and pepper, with a good spoonful of butter rolled 

 in flour. Simmer five minutes and pour out. 



Stewed Pears with Rice. — Pare and halve eight 

 large pears. Put into a saucepan with eight table- 

 spoonfuls of sugar and a cup of claret — or if you pre- 

 fer, clear water". Stew slowly until tender and clear. 

 Take out the pears and boil down the syrup to one- 

 half, flavoring, then, with essence of bitter almond. 

 Have ready two cupfulls of boiled rice, cooked in 

 milk and sweetened. Spread out upon a flat dish; 

 lay the pears upon it, and pour on the syrup eat very 

 cold. 



Ox-Cheek Soup.— Two ox cheeks, three onions, 

 two carrots, two turnips, twelve whole black pep- 

 pers, six cloves, salt, five quarts of water, one half 

 cup of German sago. Break the bones of the cheeks, 

 and wash well with salt and water. Cover with 

 cold water : bring to a boil, and throw ofl' the water. 

 Fry the sliced onions, and put into the pot with the 

 meat, also the sliced carrots, onions, and spice. 

 Cover with a gallon and a quarter of water. Bring 

 to a slow boil, and keep this up, skimming often, for 

 (bur hours. Strain ofi' the liquor; pick out the 

 meat and bones, salt highly, put into your stock- 

 pot with nearly half the broth. Set in a cold place 

 for to-morrow. Pulp the vegetables into that meant 

 for to-day; let it cool; take olT the fat, and put 

 back over the fire. Season to your liking ; add the 

 sago, which should have been soaking tor two hours 

 in a little water, and simmer until it is clear. 



Stewed Calfs' Hearts.— Wash two fresh call's 

 hearts; stuff with a force-meat of crumbs, chopped 

 salt pork, a little thyme, sage, and onion. Tie up 

 snugly in clean mosquito netting ; put into broad 

 saucepan; half cover with broth from your soup 

 from yesterday or to-day. Cover and stew an hour 

 and three-quarters gently, turning several times. 

 Take out the hearts, and keep them hot, while you 

 thicken the gravy with a tablespoonful of butter cut 

 up in flour. Boil up, add pepper, salt, a little 

 grated lenionpcel, and the juice of half a lemon, 

 with a small glass of wine. Pour over the hearts. 



Apple Souffle Puddino.— Seven or eight juicy 

 apples ; four eggs ; one cup flue crumbo ; one cup of 

 sugar ; two tablespoonfuls of butter; nutmeg and a 

 litlde grated lemon-peel. Pare, core and slice the 

 apples, and cook tender in a covered farina-kettle 

 without adding water to them. Beat to a smooth 

 pulp, and stir in butter, sugar, and seasoning. When 

 cold whip in the yolks of the eggs ; then the frothed 

 whites, alternately with the crumbs. Beat to a 

 creamy batter ; put into a buttered pudding dish, 

 and bake, covered, fifty minutes. Then brown 

 quickly. Eat hot with custard sauce, or cold, with 

 cream and sugar. 



Live Stock. 



Raising a Colt. 

 A colt is regarded as an incumbrauce, because he 

 is useless until he arrives at a suitable age for work, 

 but it really costs very little, compared with his 

 value, to raise a colt. When the period arrives at 

 which the colt can do service, the balance sheet will 

 show in his favor, for young horses always command 

 good prices if they are sound and well broken. One 

 of the diflicullies in the way is the incumbrance 

 placed on the dam, which interferes with her use- 

 fulness on the farm, especially if th2 colt is foaled 

 during the early part of the spring. Some farmers 

 have their colts foaled in the fall, but this is open to 

 two objections. In the first place, spring is the 

 natural time, for then the grass is beginning to grow, 

 and nature seems to have provided that most ani- 

 mals should bring forth their young in a season be- 

 yond the reach of severe cold, and with sufficient 

 time to grow and be prepared for the following 

 winter. 



Again, when a colt is foaled in the fall he must 

 pass' through a period of several months' confine- 

 ment in the stable, without exercise, or else be more 

 or less chilled with cold from time to time. Should 

 this happen, the efl"ect of any bad treatment will be 

 afterward manifested, and no amount of attention 

 can again elevate the colt to that degree of hardi- 

 ness and soundness of body that naturally belong to 

 a spring colt. Besides a colt foaled in the spring will 

 o.itgrow one foaled in the fall. An objection to spring 

 colts may be partially overcome by plowing in the 

 fall, or keeping the brood mares for very light work, 

 with the colts at liberty to accompany them always. 

 A colt needs but very little feeding if the pasture is 

 good, and there is water running through it. He 

 needs then only a small feed of oats at night — no 

 corn— and if he is given hay it is not necessary to 

 give him a full ration. What he will consume from 

 the barn will not be one-third his value when he is 

 three years old, and if he is well bred the gain is 

 greater. 



When a farmer raises his horses he knows their 

 disposition, constitution, and capacity. It is the 

 f roper way to get good, sound, serviceable horses on 

 the farm. It should not be overlooked that a colt 

 must be tenderly treated from birth, and must be 

 fondled and handled as much as possible. He 

 should never hear a harsh word, but should be 

 taught to have confidence in everybody he sees or 

 knows. This is an easy matter if his training begins 

 from the time he is a day old. He can be thus 

 gradually broken without difhculty, and will never 

 be troublesome. No such thing as a whip should 

 he allowed in a stable that contains a colt. Colts 

 should not be worked until three years old, and then 

 lightly at first, as they do not fully mature until 

 they are six years old, and with some breeds of 

 horses even later. Mares with foals at their side 

 should be feed ou the richest and most nourishing 

 food. — Dixon, III., Western Farmer. 



Hints on Raising Stock. 



Every farmer who raises his own cows knows full 

 well that their future value depends largely upon 

 their first year's growth when calves. If the calf is 

 stunted, half-starved and ill-used there is not one 

 chance in ten of its ever becoming a good cow on 

 reaching the jiroper age. The calf must be supplied 

 with an abundance of the proper food for securing 

 the best conditions of growth. In fact, the same 

 attention is necessary with yearlings and two-year 

 olds. 



Among the most desirable foods are good hay, lin- 

 Bccd meal and cotton-seed meal. Shorts are also ex- 

 cellent for growing animals. The highest farm 

 economy demands tlie rapid and early fattening of 

 all steers, as well also as such heifers as are not 

 wanted for breeding puriioses. When an animal is 

 grown it has taken up all the phosphate and nitrogen 

 it is likely to require, which elements are the most 

 expensive to supply. On the other hand, the fatten- 

 ing animal abstracts from its food nothing except fat , 

 starch and sugar, the nitrogen, phosphate and pot- 

 ash contained therein being returned to the soil 

 through the manure heap. 



While the farm of the breeder is likely to grow 

 poorer without the extensive use of commercial fer- 

 tilizers or purchased farmyard manure, yet the lauds 

 of the feeder are always gaining and growing richer. 

 The farmer who sells lean stock is robbing his farm 

 of its vital and most valuable elements, while he 

 who purchases lean stock for fattening on his own 

 lands will prove a successful cultivator. Progressive 

 farmers should always strive to produce ouly good 

 stock, thus insuring remunerative rewards as well 

 as maintaining the value and fertility of their farms. 

 — American Vultivator. 



Swine Raising— A Different System Desirable. 

 Pure air helps to make pure blood, which, in the 

 the course of nature, builds up healthful bodies. 

 Out-of-door pigs would not show as well at the 

 fairs, and would probably be passed over by judges 

 and people who have been taught to admire only the 

 fat and helpless things which get the prizes. Such 

 pigs are well adapted to fill lard kegs, whereas the 

 standard of perfection should be a pig which will 

 make the most ham with the least waste of fat, the 

 longest and deepest sides, with the most lean 

 meat; it should have bone enough to allow it 

 to stand up and help itself to food, and carry 

 with it the evidence of health and natural de- 

 velopment in all its parts. Pigs which run in a range 

 or pasture have good appetites — the fresh air and ex- 

 ercise give them this— hence they will eat a great 

 variety of food and much coarser than when con- 

 fined in pens. Nalhing need go to waste on the farm 

 for lack of a market. They will consume all the re- 

 fuse fruit, roots, pumpkins, and all kinds of vegeta- 

 bles, which will make them grow. By extending the 

 root patch, and planting the fodder corn thinner, so 

 that nubbins will form on it, and by putting in a 

 sweet variety, the number of pigs may be increased in 

 prooportion. A few bushels of corn at the end of 

 the season will finish off the pig. Tlie pig pasture 

 will be ready the next year for any crop, and ten 

 times the advantage accrue to the farm than if the 

 pigs are confined in close pens, for, as pigs are usu- 

 aUy managed on the farm only little manure is ever 

 made from them. 



More Frequently Milking, 

 Mr. L. T. llawley, of the Onondaga Farmers' 

 Club, lately reported "an experiment in more frequent 

 milking, which we quote from the Syracuse ■loiirn.ul: 

 "The cow with which he experimented dropped 

 the calf when twenty two months old, in February, 

 1881, and gave thirty-two pounds of milk per day 

 with two milkings, ten days alter the calf was born. 

 A change to three milkings a day was made, with an 

 increase in ten days to forty-two pounds. The milk 

 was set by itself for fourteen days, and from the 

 cream twenty one pounds of well worked butter was 

 obtained. The feed was corn stalks from which the 

 ears had been taken and green cut hay, timothy and 

 clover well cured in the cock, cut and mixed to- 

 gether and fed three times a day, together with one 

 pound of linseed meal and four pounds of Indian 

 meal. Water tempered to Go degrees was given three 

 times a day. He added that Professor Arnold has 

 stated that increasing the milkings from two to three 

 times !ier day will increase the percentage of cream 

 from l^ij' to ISij'." 



^ ^ — 



Jersey Cows and their Records. 

 In view of the heavy prices paid at various public 

 sales of Jersey cattle,' the Live Stock Journal com- 

 ments as follows : If anybody had predicted ten 

 years ago that- the mild eyed little Jerseys would 

 h.ave their §i,()00 boom on their butter records, he 

 would have been considered on the borders of lunacy. 

 The breeders of fancy Short-horns have seldom con- 

 sidered the butter or milk record as worthy of note. 

 They ignored the niosi valuable characteristic of any 

 breed of cattle for use in a highly civilized country 

 — their milk and butter production. These yield 



