1883. J 



THE LANCASTER FARMER. 



47 



actly as for tart crusts. If you maku more than you 

 need, never mind, they will keep. While they are 

 baking, if they rise in the centre, take a fork and open 

 the crust to let the air out. Now make the fllllngas 

 follower Kor one pie, take a nice lemon and grate off 

 the outside, taking care to get only the yellow: the 

 while is hitter. Squeeze out all the juice; add one 

 cup white sugar, one cup water, a lump of butter the 

 size of a small egg. Put iu a basin on the stove. 

 When it boils stir in a heaping tablespoonful of Hour 

 and the yoke of an egg, beaten smooth with a little 

 water. When it boils thick take olf tlie stove and let 

 it cool. Fill your piecrust with this. Beat the white 

 of au egg stili; add a heaping tablespoonful of sugar: 

 pour over the top of the pie. Brown carefully in the 

 oven, if you choose. 



Mii-K Rolls.— One pound flour, one onnce butter, 

 one ounce sugar, one full tablespoonful Cleveland 

 baking powder, one pint new milk and a little salt. 

 First put iu the basin the flour, then the butter and 

 half the sugar ; rub altogether with the hands till 

 the batter is smooth ; then add the salt, next the 

 baking powder, then the milk, a small quantity at a 

 time. Turn it out on the board, and knead quickly 

 together— the quicker it is done the better and lighter 

 it will be. Cut into six or eight parts ; shape the 

 dough into long, high prices ; make two cuts across 

 the top ; place in a floured tin, and bake iu a quick 

 oven for fifteen minutes. When done, take out, 

 glaze over with white of egg, or a little milk, dust 

 the remainder of the sugar over them, and return to 

 the oven for a short time. 



Fkied Otstei:s. — Have ready a skillet and boiling 

 lard, dip your oysters, one at a time, in beaten yolk of 

 egg : then iu grated bread crumbs : lastly in sifted 

 meal, and then drop into the lard. Turn, and allow 

 them to become only slightly browned. Draiu upon 

 a sieve and send to table hot. 



Filet UE Basop CnATi!.\unKiANij. — Take a large 

 or double tenderloin steak and broil it ; have some 

 Parisienne potatoes, sauta with butter, which put 

 around the dish. Have some good butter melted, 

 and a little parsley cut tine : add the juice of half a 

 lemon, mix thoroughly and pour over your steak. 



Spiceo Corn Bkef.— To ten pounds of beef take 

 two cups salt, two cups molasses, two tablespoon fuls 

 ealtpetre, one tablespoonful ground pepper, one 

 tablespoonful cloves; rub well iuto the beef; turn 

 every day and rub the mixture well into the beef. 



A Very Wuolbsome Family Soup. — Two pounds 

 of neck of beef, one ponnd of peeled potatoes, four 

 onions, one stock of celery ; cup of beef and vege 

 tables, and put them into a sauce pan, with three 

 quarts of cold water ; next add two ounces of pearl 

 barley and let it all simmer two hours ; then "''"l 

 half a pound of bread crusts, with pepper aud salt to 

 taste and simmer two hours longer; then rub the 

 whole through a wire sieve ; add one teaspoonful of 

 browning and oue of mushroom catsup; boil all up 

 again and serve. 



Sponge Fritters.— A soft aud spongy sort difl'er- 

 ent from the common made with a broiled paste. 

 One pint of water; eight ounces of flour ; oue ounce 

 of sugar. Boil the water, sugar and butter together, 

 then put in the Hour all at once, as if making queeu 

 fritters, and let the paste cook about live minutes. 

 Then take it from the fire, and work in the following 

 and beat well; two ounces of flour; half cup of 

 water ; five eggs, flavoring of nutmeg or vanilla ; one 

 teaspoonful of baking powder. Fry spoonsful in a 

 Baucepan of hot lard. Serve with wine or brandy 

 ■auce. 



Veal Stew.— Cut four pounds of veal into strips 

 three inches long and one inch thick; peel twelve 

 large potatoes, and cut them into slices one inch thick ; 

 ipread a layer of veal on the bottom of the pot, 

 sprinkle in a little salt and pepper,then a layer of veal 

 seasoned as before. Use up the veal thus : over the 

 last layer of veal put a layer of slices of salt poik, 

 and over the whole a layer of potatoes. Pour in 

 water till it raises an inclk over the whole: cover it 

 close, heat it fifteen minutes and simmer it an hour. 



Live Stock. 



Comfortable Barns Save Food. 



A writer in the fVjHs^idH H^nioti says: " Comfort- 

 able burns save fodder and at the same time promote 

 the growth aud thrift of the stock. Cattle kept in 

 warm barns require less food to keep up the tempera- 

 ture of their bodiesthau do those who are kept in cold 

 ones. The temperature of the body must be main- 

 tained at its normal position, ninety-eight degrees. 

 If the surrounding temperature is down to zero it is 

 evident that there must be a great loss of heal from 

 the animal. Every one knows that if the animal 

 were killed the temperature would soon fall to nearly 

 the same degree as that of the surrounding air, yet 

 the great change that would then take place is no 

 more rapid than is constantly going on from the body 

 of the animal. This great loss of heat has to be 

 supplied l)y the buruing up iu the system of some of 

 the food taken in the fat of the body. If the animal 

 is exposed to a very low temperature it will require 

 nearly all the food ordinarily eaten to keep It from 

 freezing. This is a method of keeping cattle warm 

 that does not pay. Farmers are realizing the truth of 

 tills, and are making barns warmer than they were 

 accustomed to formerly." 



Success with Lambs, 



Over-feeding ewes with heating grain, such as corn, 

 and no exercise, has a tendency to make lambs small 

 and weak; if fed heavy on grain, half oats or wheat 

 bran mixed with corn is better than clear corn: clear 

 oats is better still; it is not heating and makes muscle, 

 and is healthier, while corn produces heat and makes 

 fat. When feeding very light with grain, corn does 

 well euough. With full feeding on hay and cornfod 

 der, (if you have it,) with a small grain ration ouce a 

 day, and plenty of exercise, with plenty of water, and 

 au open shed, well bedded down with straw, to run in 

 and out of at pleasure, and bred to a vigorous ram, 

 ninety per cent of Merino lambs ought to be laised in 

 large flocks, without any trouble. When a ram runs 

 at large in large flocks, the first get is largest and best, 

 and more ram than ewe lambs. It takes more paics 

 to raise highbred Merino lambs than of common or 

 runout breeds. 



Last spring I had a good many lambs dropped that 

 were strong enough oget up,butdid mt know enough 

 to find the teat, butaftercatchiugthe ewe and putting 

 teat in lamb's mouth two or three times while the ewe 

 was standing, the lamb would go along and take care 

 of itself. Most any lamb just dropped that has any 

 life in it, with proper care can be raised; it is astonish- 

 ing how much vitality an almost dead lamb possesses. 

 When too far gone to try to suck when chilled, place 

 close to the fire where it is quite warm, feed a little 

 warm milk eontaiuing a little hog's lard, and it will 

 soon be on its legs bleating; have its dam close by; 

 place the teat iu its mouth while the ewe is standing, 

 and it will feed itself. In some cases this may have 

 to be repeated two or three times before the lamb gets 

 a good send .oft'. The lard in the milk, as everyone 

 skilled in raising lambs well knows, prevents costive- 

 ness, which cow's milk in a young lamb has a tenden- 

 cy to produce . 



A lamb that has strength enough to get up and get 

 hold of the teat, will start the milk without any help: 

 but when so weak it can't do this, it may be well with 

 the thumb and finger, after being wet with a little 

 saliva, to gently start the milk, but if they will suck 

 they generally have power enough In the jaws to ac 

 complish the desired result. It is not prolitable to 

 breed Merino ewes until they are coming three years 

 old; if bred younger, are apt to run otfaud leave their 

 lambs. In such cases shut sheep and lamb in a small 

 enclosure, and while holding the unnatural mother 

 for the Iamb to suck, have the dogin the pen with you. 

 which will in many cases frighten her to her senses. 

 and after keeping her up for a day or two, si>e will own 

 her lamb. To make a sheep that has lost her lamb 

 own the lamb of another, skin her oivn dead lamb, 

 and wrap the skin around the lamb you wish her to 

 raise; in this way, it is said, many an old sheep has 

 been fooled. — Carlos Musoii, Lake Co., Ohio. 



Kindness to Stock. 

 Occasionally, we see domeslh- tinimalsthat are as 

 wild as foxes, and at the approach of man manifest 

 the greatest alarm. This is usually caused by ill- 

 treatment on the i)art of some one In the past. It Is 

 a positive disadvantage to have animals treated 

 unkindly ; it matters not whether they be 'orses,' 

 sheep, or cattle, the results are the same. T1;m wlM 

 not eat so well ; they arc likely to be restless ; ihey 

 will not grow as fast as they should, and there is a. 

 constant loss from this wholly unnecessary cause. 

 Therefore, we say, treat your animals with the great 

 est kindness, and don't allow any one to strike, kick, 

 or abuse them. Your animals will always give you a 

 cordial welcome when they have no reason for expect- 

 ing abuse. Treat them kindly, and they will reward 

 you well for it by bringing into your pockets more 

 profits for their keeping. -/«/„,,;,„//o)(, Afuinc, ■/our- 

 nut. 



Uil-Cake for Young Stock. 



There is probably no food better adapted to forcing 

 a healthy, rapid growth of young stock than ground 

 oil-cake, and iu fact we might say there is no food 

 better for all kinds of stock. Old broken down 

 horses are made to look sleek and fat liy feeding oil- 

 cake, while young stock can lie forced in growth to a 

 wonderful extent. Corn and oats are hard to digest 

 for young stock, and often cause disease both in the 

 stomach aud mouth. We frequently hear com- 

 plaints that calves and colts are not doing well, al- 

 though fed an abundance of grain, and have invari- 

 ably found in' such eases that they were troubled 

 either with sore mouth or constipation, or both. The 

 first year's growth on a calf or colt is worth more 

 thau the two following, and should be crowded as fast 

 as possible. During the first year the foundation is 

 laid, and if dwarfed and cramped from starvation or 

 neglect, can only make a scrub at maturity. The 

 time to make largo frames is during the first year, 

 and without large frames the prospect for draft or 

 beef are by uo means encouragiug.—imc»?H, -V,*™*- 

 ka, Farmer. 



», 



Corn Feeding— Coarse or Fine. 

 Professor J, W. Sanborn, now of the Missouri Agri- 

 cultural College, with year-old pigs gels 2e..5 pounds 

 gain in live weight for 100 pounds of whole corn fed, 

 against 21.7 pounds with very coarsely ground meal, 

 and I5..5 pounds gain for 100 pounds of corn and cob 

 coarsely ground together. The value of a bushel of 

 each kind of feed in the gain iu live weight that it pro- 

 duced was estimated to be at the price paid then 

 (October, 18S.') for fat hogs, lO:!..'), ^s.-A and 60,8 

 cents respectively. In two other sets of experiments 

 later in the season and iu colder weather, and with 

 meal ground much finer, less jn-oHtable results, and 

 somewhat diHerent results, were obtained ; 100 

 pounds of whole corn, of clear corn meal, and of eoru- 

 and-cob meal, gave \5.^, 1H.4 and Vt.H pounds In- 

 crease, and the gain in weight produced by a bushel of 

 each kind of feed was worth, at the same rates as 

 before for pork, i\2, 72 and 02 cents respectively. 

 Professor Sanborn recalls results formerly obtained 

 In New Hampshire with growing pigs, wherein lOU 

 pounds o( clear coru meal and of eorn-and cob meal 

 gave uearly the same increase, or 28.7 and 38. .I 

 pounds, and states that he has never found the corn- 

 amlcob meal so productive with fatteuiug as wiUi 

 growing animals. As there is almost no experimental 

 evidence on these points touelied by the Professor 

 't is hoped that he will continue his useful investiga- 

 tions as promised ; and he ought certainly to have the 

 State aid needed for his purposes. 



Potatoes for Hogs. 



Economy in feeding should be one of the first priu- 

 ctpb'S. When one kind olgrain is high and another 

 low, the lower priced grain should be substituted, so 

 far as possible. There was never a more favorable 

 opportunity for doing this than at present. Corn is 

 worth .'i.5 cents per bushel, while potatoes are worth 

 20 to 25 cents; at the same time it Is a thoroughly 

 demonstrated fact that one bushel of potatoes will 

 make as many pounds of pork as one bushel of corn — 



