190 



THE LANCASTER FARMER. 



[December) 



infr throuirh the colandor. Simmer one hour, with 

 half a sliced onion and four tablespoonfuls of soaked 

 rice in it, or until the rice is soft. Be careful that it 

 docs not scorch. Strain throuijh the soup siire into 

 the tureen, add pepper and salt, if needed — finally a 

 cup of hot milk in which has been stirred and cooked 

 for one minute two beaten eggs. 



Stewei) Fillet op V'EAL.^Lard the fillet on top 

 with strips of fat salt pork ; lay a few slices of corned 

 ham in the bottom of a saucepan ; on these the veal ; 

 cover with sliced ham ; season with pepper, salt, 

 and a pinch of mace; pour in a cup of yesterday's 

 soup, weakened with water. Cover closely and stew 

 two hours, turiiiuy the meat at the end of the first 

 hour; take up and keep the meat hot over boiling 

 water; add some browned flour and a tablespoonful 

 of soaked gelatine to the gravy when you Ijave 

 strained it, boil fast and liard until it is thick, and of 

 a glassy brown. Pour on the veal, set in the oven, 

 the larJed side upward, and shut the door for a few 

 minutes to "glaze " it. Garnish with light and dark 

 green celery tops. Lay the ham about it. 



Spinach. — Boil in plenty of salt water for twenty- 

 five minntes. Drain chop very fine, put back in the 

 saucepan with a teaspoonful of sugar, a little pep- 

 per, salt, and mace, and a few sDOonfuIs of milk or 

 cream. Beat and toss until it is like a thick green 

 custard, and pour out upon slices of fried bread. 



Boiled Beans.— Soak all night. In the morning, 

 put on in cold water, and pour over them, when 

 dished, a little good drawn butter. 



Ma.shed Potatoes. — Prepare as usual, without 

 lirowning. 



Qi-EEX's Toast.— Cut thick slices of stale baker's 

 bread into rounds with a cake-cutter and fry to a 

 nice brown in hot lard. Dip each slice into boiling 

 water to remove the grease; sprinkle with a mix- 

 lure of powdered sugar and cinnamon, and pile one 

 upon the other. Serve a sauce made of powdered 

 sugar, dissolved in the strained juice of a lemon and 

 thinned with a glass of wine. Put a very little upon 

 each round. Butter sauces are too rich for queen's 

 toast. 



Brows Oiblet Soup.— Cut each giblet into 

 three pieces, and put on to boil in stock made of the 

 remnant of your mock turtle soup, diluted with 

 water and strained. Simmerall together one half hour. 



Chop the gizzard fine, pound the liver. .Make 

 what is called technically a roux, by putting two 

 tablesirfjonfuls of butter into a saucepan, and when 

 It Imbbles, stirring in a tablespooufid of browned 

 flour, and continuing to stir until they are well mixed 

 and smooth. Add, spoonful by spoonful, half a cup 

 of boiling soup, then the pounded liver ; the gizzard, 

 juice of half a lemon, and a half glass of brown 

 sherry. Stir all this info the soup, and boll up once. 

 Have in the tureen the yolks of four hard boiled eggs 

 each quartered with a keen knife, and pour the soup 

 over them. 



Minced TnrtKEr and Eggs.— Cut all the meat 

 from the skeleton of the turkey. Put the bones, 

 sinews, skin, and stuflfing into a pot with three 

 quarts of cold water. Set at the back of the ranse 

 and let it simmer down to two quarts. Season, and 

 set way in your stock-pot. 



Divide the meat Intended for to day into inch-long 

 pieces, tearing rather than cutting it. Heat the 

 skimmed gravy : add as much drawn butter ; two 

 beaten eggs ; pepper and salt ; put in the minced 

 turkey ; set back over the fire, and stir until very 

 hot. Cover the bottom of a pudding dish with fine 

 crumbs ; pour In the mixture ; strew crumbs on top, 

 and bake to a light brown in a quick oven. Serve In 

 the bake dish. 



Stewed Potatoes.— Pare and cut into small 

 squares. Lay in cold water half an hour; cook 

 tender in hot water ; a little salt. When done— or 

 nearly— pour this off, add a cup of cold milk, and 

 when this begins to simmer, a tablespoonful of but- 

 ler rolled in flonr, pepper, salt, and a little minced 

 parsley. Boil gently one minute, and pour into a 

 dish 



Celery.— Wash, scrape, and cut off the green 



leaves. Arrange the best stalks in a celery-glass. 

 Put two or three green pieces into to-morrow's soup- 

 stock while boiling ; and if you have time cut up 

 the rest into short bits, and put in a jar or wide- 

 mouthed bottle of vinegar to keep forsalad-dreBsing. 

 A Plain Rice Pudding.- One large cup of rice, 

 1 quarts of milk, 8 tablespoonfuls of sugar, 1 tea- 

 spoonful of salt, 1 great spoonful of melted butter ; 

 nutmeg and cinnamon to taste. Soak the rice two 

 hours in a pint of milk. Add, then, the rest of 

 the milk and the other ingredients. Bake, covered, 

 two hours; brown, and eat cold. 



Live Stock. 



Cotton-Seed Meal as Stock Feed. 



The Commissioner of Georgia says that the true 

 policy of the farmers of Georgia is to encourage the 

 manufacture of cotton-seed oil by exchanging the 

 whole seed for cotton-seed meal at such rates as 

 may be satisfactory, and use the meal, as far as 

 practicable, as food for stock. Chemical analysis 

 proves that the meal is exceedingly rich in both 

 flesh-forming and f.at-forming constituents. The 

 one defect to be overcome is the fact that this sub- 

 stitute is too concentrated and must therefore be fed 

 in comparatively small quantities and mixed with 

 less concentrated food. The meal alone is more nu 

 tritious than either corn meal or wheat flour and is 

 actually worth more as a stock feed, but it must be 

 fed with greater caution. 



" Cut wheat straw, corn forage, or any coarse and 

 comparatively cheap and unnutricious forage that 

 stock can eat, all can be brought up to the requisite 

 standard of nutrltiveness," says the Commissioner, 

 " by mixing with due proportion of cotton-seed meal. 

 English feeders very early discovered the immense 

 feeding value of the meal, and for a long time con- 

 sumed nearly the entire product of our mills. They 

 estimate the manure resulting from a ton of meal 

 fed to cattle at a higher value than the meal brings 

 in our markets. Northern cattle feeders are now 

 using large quantities, and its use Is constantly in- 

 creasing ; while the spectacle is presented in the 

 South of using this valuable food inaterial almost 

 entirely and directly for fertilizing purposes, and 

 this too in view of the fact that the manure from 

 cattle feJ on the meal is nearly as valuable for fer- 

 tilizing purposes as the meal itself." 



Dry Food for Hogs. 

 Many hogs are kept comparatively poor by the 

 high dilution of their food. They take in so much 

 water that there is not room for a good supply of 

 nutriment. Hence the reason that those farmers 

 who carefully feed undiluted sour milk to their hogs 

 have so much finer animals than those who give 

 them slop. The hog has not room fur much water ; 

 and if food which contains much is fed to him, it 

 makes him big-bellier', but poor. Hogs, as well as 

 all other animals, should be allowed all the water 

 thty will drink ; but it should not be mixed with 

 their food in excessive quantity ; the hog should not 

 be obliged to take more water than he wants in order 

 to the food he requires. — S. and P. Index. 



Lincoln Sheep. 



The Lincoln sheep are comparatively a rare breed 

 in the United States. They are the largest breed 

 known, under exceptional circumstances dressing up 

 to ninety pounds per quarter. At two years old 

 they are recorded to have dressed one hundred and 

 sixty pounds. They require good care and plenty of 

 succulent food. They have been introduced in some 

 sections of the West and into Canada, and are re 

 ported as being well liked, liut further time Is needed 

 to fully establish their complete adaptability to our 

 Western climate. Other long wooled sheep, as the 

 Cotswold and the larger of the Downs, are giving 

 good satisfaction, and there seems no good reason 

 why these will not on our flush pastures with some 

 succulent food in winter do exceedingly well. 



In England fourteen pounds of wool average has 



been sheared as a first clip from a lot of thirty year- 

 ling wethers, the same averaging one hundred and 

 forty pounds each, live weight, at fourteen months 

 old. They have been known in the United States 

 since 1835, and their long, lustrous fleeces, raeasur- 

 uring nine inches in length, are the perfection of 

 combing wool. 



The Lincolns, originally, were large, coarse, and 

 with ragged, oily fleeces and hard feeders. The im- 

 proved Lincolns were made by judicious crosses of 

 Leicester rams, careful selection and good feeding, 

 and in England their wool has now a separate class 

 at the fairs. 



Pasturing and Soiling Hogs. 



The hog is a grass eating animal by nature, and 

 Its health is therefore promoted by the use of grass 

 as a part of its food. The grass gives bulk and 

 porousness to the contents of the stomach, and thus 

 aids digestion. If the hogs are to be pushed in fat- 

 tening, finishing them off in the fall, then they may 

 be kept in a dry pen or yard, and the green, succu- 

 lent grass brought to them each day and given In 

 three small feeds, in small racks over the troughs. 

 In this way they will not get much under foot, and 

 what lalls out of the rack will drop into the trough. 



Some years since, we found the best plan in feed- 

 ing clover to hogs in a pen, was to run it through a 

 straw-cutter, and then feed two quarts of the cut 

 clover, mixed with its ration of meal, to each pig 

 three times per dav. We adopted the plan of cutting 

 the clover in the morning, and mixing the propor- 

 tion of meal with it that we desired the hogs to eat 

 per day, and letting it lie in bulk through the day. 

 It would then become so mingled that the grass and 

 meal would be eaten together. It would warm 

 up some, but not to injure its quality. The hogs 

 were extremely fond of it, and gained in weight from 

 twelve to fifteen pounds each per week. We were 

 feeding for rapid growth through the summer, and 

 fed six pounds of co'-n-meal to each pig, with the 

 clover, per day, and the result was quite satisfac- 

 tory. 



^ 



Growth of Colts. 



In order to winter a colt well, and have him come 

 out a fine, showy, stU'dy animal in the spring, par- 

 ticular attention must be paid to his growth during 

 tlie first summer and autumn. If the mare's milk 

 is at all deficient to keep the colt in good flesh and 

 thriving steadily, it is best to have recourse at once 

 to cow's milk. Skimmed milk answers very well for 

 this purpose, especially if a little flax-seed jelly, oil 

 or cotton-seed meal, is mixed with it. A heaped 

 tablespoonful, night and morning, is enough to begin 

 with when the colt is a month old. This can be 

 gradually increased to a pint per day, by the time it 

 is six months old, or double this If the colt be of the 

 large farm or cart-horse breed. 



Oats, also, may be given as soon as they can be 

 eaten. Begin with a half-pint night and morning, 

 and go on increasing, according to the age and size 

 of the animal, to four quarts per day. These, to- 

 gether with the meal above, should be supplemented 

 with a couple of quarts of wheat-bran, night and 

 morning. The latter is excellent to prevent worms, 

 and helps to keep the bowels in good condition. 



Colts should not be permitted to stand on a plank, 

 cement, paved, or any hard floor the first year, as 

 these are liable to injuriously affect the feet and legs. 

 Unless the yard wheie colts run in the winter has a 

 sandy, or fine, dry, gravelly soil, it should be well 

 littered, so as to keep their feet dry. Mud, or soft, 

 wettlsh ground, is apt to make tender hoofs, no mat- 

 ter how well bred the coll may be. One reason why 

 the horses in one district grow up superior to those 

 iu another in hoof, bone, muscle, and action, is bi- 

 cause It has a dry llir.estone or sillcious soil. When 

 the mare is at work, do not let the colt run with her , 

 and if she comes back from her work heated, allow 

 her to get cool before suckling the colt, as her over- 

 heated milk is lial>le to give the foal diarrhoea. — Na~ 

 tional Live Utock Journal, 



