1'74 



THE LANCASTER- FARMER. 



[November, 



6teak, with a fen- pieces of butter, a little salt, and a 

 few whole cloves ; then lay on the rest of the steak, 

 with seasonins: as before. Turn the crust up over 

 the whole. Steam two hours. 



Stewed Lobster. — Open a lobster weighing two 

 and a half pounds and cut the meat into little dice. 

 Heat two tablespoonfuls of butter, and add the dry 

 flour, stirring until perfectly smooth ; then gradu- 

 ally add the water, stirring all the while. Season to 

 taste. Add the lobster, and heat thoroughly. 



BoiLEU Rice.— Wash in two waters one cupful of 

 rice. Put it to boil in two quarts of hoUiui/ water and 

 one tablespoonful of salt. Boil rapidly, with the 

 cover off the sauce pan, for twenty-five minutes. 

 Turn into a colander to drain, and place where it 

 will keep warm while the steak is broiling. The 

 water in which it was boiled may be used to starch 

 prints. 



Boiled Cider. — Take four gallons of cider and 

 boil it to one gallon. 



Ste.\med Puddixg. — One cupful of molasses, one 

 of sweet milk, one of raisins, half a cupful of butter 

 or two-thirds of a cupful of chopped suet, one tea- 

 spoonful of mi.ted spice, one of soda, half a tea- 

 spoonful of salt, four cupfuls of flour. Dissolve the 

 sodd in the milk. .Mix all the ingredients thoroughly, 

 and steam three hours in a buttered mould. To be 

 eaten with lemon sauce. 



Nice Griddle C.iKES. — Two quarts of flour, a 

 handful of Indian meal, two eggs, a teaspoonful of 

 salt, one of soda, one quart of milk. 



COTT.VOE Pudding.— One cupful of sugar, two of 

 flour, one of milk, one egg, butter the size of an egg, 

 one teaspoonful of soda, two of cream of tartar. 

 Beat the sugar and butter together : then add the 

 egg, well beaten, then themdk, and finally the flour, 

 in which the soda and cream of tartar have first been 

 well mixed. Bake in a pudding dish for half an hour 

 in a moderate oven. To be eaten with sauce. The 

 lemon sauce is good with it. 



Gkiddle axd Indian Cakes.— For the griddle 

 cakes use two coffee cupfuls of sour milk or butter- 

 milk, one teaspoonful of saleratus dissolved in a 

 little hot water, and flour enough to pour. Grease 

 the griddle with a piece of fat salt pork, and fry the 

 cakes a light brown. Indian cakes are made in 

 much the same way, save that half flour and half 

 Indian meal is used, and also a teaspoonful of salt. 

 They require a somewhat longer time to fry. 



Escalloped Mutton —Chop some cold mutton 

 rather coarse and season with salt and pepper. For 

 one pint of meat use half a cupful of gravy and a 

 heaping cupful of grated bread crumbs. Put a layer 

 of the meat into an escallop dish, then some gravy, 

 then a thin layer of crumbs. Continue in this way 

 until the dish is full. The last layer must be a 

 thick one of crumbs. Cook fifteen minutes in a hot 

 oven. 



Mock Oyster Soup.— Peel twelve good sized 

 tomatoes, and boil in a little water until quite soft. 

 Let two quarts of milk come to a boil, and thicken 

 with two large crackers that have been rolled fine. 

 Add one teaspoonful of soda to the tomatoes. When 

 these are well broken up, season with salt, pepper 

 and three taplespoonfuls of butter. Add to the milk 

 and serve immediately. The tomato may be strained 

 If you prefer. 



Excellent Gold Cake.— A cupful of sugar, half 

 as much butter, half a cupful of milk, one and 

 three-fourths cupful of flour, the yolks of three eggs 

 and one whole egg, one-fourth of a teaspoonful each 

 of soda and cream of tartar, half a teaspoonful of 

 lemon flavor. Mix together the sugar and butter, 

 and add the eggs, milk, lemon extract and Hour, in 

 this order. Bake for half an hour in a moderate 

 oven. 



Lemon Cake. — The rind and juice of a lemon, a 

 teaspoonful of cream of tartar, half as much saler- 

 atus, a teacupful of butter, one of sweet milk, three 

 ot sugar, four and a-half of flour, and five eggs — the 

 yolks and whites beaten separately. Bake in two 



avee for forly-five minutes in a rather quick oven. 



Fried Chicken. — Cut the chicken into six or 

 eight pieces, and season well with salt and pepper. 

 Dip into beaten egg, and then into fine bread crumbs, 

 in which there is a teaspoonful of chopped parsley 

 for every cupful of crumbs. Dip once more in the 

 egg and crumbs, and fry ten minutes in boiling fat. 



Plain Fruit Cake.— Half a cupful each of milk 

 and butter, one and a half cupfuls .f sugar, two and 

 a half cupfuls of flour, two eggs, half a teaspoonful 

 of soda, spices and fruit. 



Boiled Rice Pudding. — Pick and wash one 

 cupful of rice and pour in one quart of boiling water 

 for fifteen minutes; then drain dry. Wring a pud- 

 ding-cloth out of boiling water,!aud spread in a deep 

 dish, and turn the rice into it. Sprinkle in one cupful 

 of raisins, and a tablespoonful of salt ; tie the cloth 

 loosely, that tlie rice may have room to swell, and 

 boil two hours. Serve with lemon sance, or sugar 

 and cream. Or, apples may be used in place of the 

 raisins. 



Okra Soup Equal to Turtle Soup.- One leg of 

 beef, quarter of a package of okra, two carrots, eight 

 tomatoes, two onions, cut fine, nine quarts of water. 

 Boil six and a half hours. Cut the meat otT the bone 

 in small pieces. Take the most glutinous parts of 

 the leg and a little of the flesh, and mix with the 

 soup when it is made. Cut the okra in small pieces. 

 Boil steadily but not hard. 



Steamed Brown Bread. — Two cupfuls of new 

 milk, two of Indian meal, one and a half of flour, 

 one of molasses, onfi teaspoonful of soda. Steam 

 three hours. 



Rhubarb Pies.- Do not cut the rhubarb until 

 the morning it is to be used ; or, if you have to buy 

 it, keep it in a cool place. Strip oflT the skin and cut 

 the stalk into pieces about an inch long, and stew in 

 water just enough to prevent burning. When cold, 

 sweeten to taste. Cover the pie-plates and roll the 

 upper crust about half an inch thick ; cut into strips, 

 an inch wide, and, after filling the plate with the 

 rhubarb, put on four cross pieces and the rim. Bake 

 half an hour. 



Live Stock. 



Cattle-Raising in Montana. 



To assc-t that Montana is the best grazing country 

 in the world, writes a correspondent of the St. Paul 

 Pioneer Press, is merely to report the deliberate ver- 

 dict of hundreds of practical stockraisers who of 

 late have visited this region and made it the subject 

 of cautious investigation. For some time to come 

 the eastern half of the Territory is likely to stand 

 foremost among the beef and wool producing sec 

 tions of America. It is now known that .Vontaua 

 cattle make better beef than the average stock of 

 other beef-producing Territories and States, and this 

 is largely due to the uutritous quality of the native 

 perennial grasses. 



Unlike cultivated grasses, these prolific wild pro 

 ducts have firm, solid stocks, and their heads are 

 full of seeds, a combination whose merits are aptly 

 described in the assertion that "to pasture an animal 

 on bunch grass is like giving him plenty of good hay 

 with regular and liberal feeds of grain." Before the 

 frost has left the ground the grass appears above the 

 soil, covering the face of nature with brilliant eme- 

 rald verdure. At this time of year, however, its 

 freshness has nearly all gone. The period of moist- 

 ure has passed, and the plains present a yellow and 

 withered appearance for the rest of the year. The 

 fact is that the grass has been converted, on the 

 stock, into hay, upon which the sheep and cattle 

 pasture and fatten throughout the coldest winters 

 Sheep require greater care than cattle, but if suc- 

 cessfully handled the profits are considerably larger. 

 The average increase of the head is about 7.5 per 

 cent. The production is the measure of the profit in 

 sheep-raising, as the sale of wool, which is always in 

 eager demand, defray the whole expense of maintain- 

 ing the herd, and sometimes exceeds It, to the extent 

 of ?1 or $1 .25 per head. 



It is evident that Montana stock-raising rests on a 

 solid basis as a legitimate field of enterprise widely 

 separated from the character of wild-cat speculation 

 in which many Bcpitalists regard it. It should be 

 stated that Western cattle-raisers are no longer the 

 uncouth half-civilized beings that they were ten 

 years ago. A majority of them are men of education 

 and enterprise from the older states, who have come 

 out here and invested their capital in cattle and 

 sheep raising. With few exceptions, those who have 

 realized large profits or are in a sure way to do so. 

 Such men, of course, do not pass their whole time 

 upon the ranches, but live chiefly in towns. Here, 

 where I write in Billings, a number of them are 

 taking np their residence. I have met many of 

 these cattle-kings, and I have found them all, with- 

 out exception, well-informed, generous, enthusias- 

 tic, hospitable men. Many of them have planned 

 great improvements for Billings, notably the case in 

 regard to the construction of the stock yards. 



To Utilize Jersey Bulls. 



A correspondent of The Rural New Yorker sug- 

 gests that it will be well to utilize Jersey bulls as 

 working oxen rather than nip them in the bud for 

 veal, and he cites this illusti-ative instance: "A 

 neighbor has a pair of four-year-old full bred Jersey 

 steers at work now on his farm, which are as strong 

 and useful as a pair of good 1.5-hand horses. Their 

 natural walk is at least four miles per hour, and 

 they are fair brothers, reminding me in all their 

 movements and work of the admirable Connecticut 

 working oxen. They are also very hardy, and do 

 not mind the hot sun at all. Considering the small 

 cost of their harness — a simple yoke and a pair of 

 bows — and the quickness and case with which they 

 can be attacli^d to and detached from the cart, 

 plough or harrow, these cattle are more economical 

 than either of the three pairs of work horses which 

 are kepton the same farm with them." 



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 increasingde- 

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

 mers of that part of the country turned their atteu 

 tion to the raising of mutton sheep. Breeding ewes 

 were sought for from the midland and southern 

 counties, and in time Shropshire became not only a 

 leading sheep raising region, but also the home of an 

 important breed, the parentage of which it is diffi- 

 cult 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 "natives" of the districts, the Cots- 

 wold, and later the Leicester and Southdown have 

 been combined. On account of this complex ad- 

 uiixture of blood, the Shropshire is one that varies 

 somewhat in character. The original sheep was 

 horned, black or brown faced, hardy and free from 

 disease, producing 44 to .5(1 pounds of mutton to a 

 carcass, and a fleece of two pounds of moderately 

 fine wool. The present Shropshires are without 

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

 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 flesh. She fleece is longer, 

 heavier, averaging? pounds, and more glossy than 

 that of the Southdown. The Shropshire is a valu- 

 able sheep for the American farmers. — Or. Byron 

 D. Halntead, in American AijricHlbiristfor November. 



Rearing Sheep for Their Milk. 



In the south of France, where the climate is hot and 

 the country mountainous, rearing sheep for their milk 

 to produce cheese (Roquefort) is largely extending. 

 The best milking ewes ought to have four or six 

 teats, the udder voluminous, the wool rare and 

 secreting much grease, ears long, head small and 

 without horns. Sheep with four teats ought to be 

 sought. In the Agricultural College of Montpelier 



