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THE LANCASTER FARMER. 



Chicken Fritters.— Cut cold roasted or boiled 

 chicken in small pieces, and place in an earthen dish. 

 Season well with salt, pepper and the juice of a fresh 

 lemon. Let the meat stand one hour : then make a 

 fritter batter, and stir the pieces into it. Drop, by 

 the spoonful, into boiling fat, and fry till a light 

 brown. Drain and serve immediately. Any kind of 

 cold meat, if tender, can be used in this way. 



Stuffed Potatoes. — After the potatoes are well 

 washed, bake them until soft. Cut a piece from the 

 top of each potato, and scoop out the soft pulp with 

 a spoon, taking care not to break the skins. Mash 

 the pulp well through a colander, season with salt, 

 and mash with it plenty of butter. Return the 

 mixture to the cases and brown the tips with a 

 6alamaoder or red hot shovel. 



Indian Pudding. — Take four eggs, and the 

 weight of three of them in meal, half a pound of 

 sugar and a quarter of a pound of butter, and the 

 juice and grated rind of one lemon. Beat the sugar 

 and butter togethei till light, then break the eggs 

 in the dish with them and heat briskly ; then stir in 

 the meal. Bake in a quick oven ; serve in saucers, 

 and pour over it some thin jelly or jam, or fruit 

 sauce. 



Watkin Wynn's Pudding. — Quarter of a pound 

 of raisins stoned and opened and laid round a basin 

 or mold, half a pound of suet, half pound of bread 

 crumbs, quarter of a pound of brown sugar, two 

 tablespoonfuls of flour, two eggs, a little candied 

 peel and a glassful of melted currant and raspberry 

 jelly. This pudding can be served with the follow- 

 ing sauce : Juice of two large lemons, quarter of a 

 pound of sugar simmered and poured Jover warm; 

 the lemon peel cut and used to decorate the pudding. 



Puff Pudding. — Soak over night one cupful of 

 pearl barley in one quart of milk. In the morning 

 put it in a farina kettle, and let it come to a boil ; 

 then sweeten it to taste and add the beaten yelks of 

 five eggs, a little salt and one tablespoonful of 

 vanilla or lemon, and bake, but not very long. Take 

 it from the oven and whip the whites of the five eggs 

 very stiff and stir them through the pudding. Eat 

 when about half cold ; no sauce required. 



Graham Gems. — One and one-half cups of any 

 milk that is not very sour, one-third cup of sugar, 

 one and one-half teaspoonfuls of soda, thicken with 

 good Graham meal a little thicker than Graham 

 griddle cakes. 



Cream Cookies. — One and one-half cupfuls of 

 thick sour cream, one and one-half cupfuls white 

 sugar, one egg, one teaspoonful each ot salt, sale- 

 ratus and caraway seed. Mix soft, and roll a little 

 thicker than usual for cookies. 



English Pound Cake.— One pound of butter, 

 one pound of sugar, one pound of flour, twelve eggs, 

 one pound of raisins, three pounds of currants, half a 

 pound of citron, half a pound of almonds and a gill 

 of brandy. Bake like Palmetto cake. 



Live Stock. 



Raising Calves. 



If I wish to raise a calf dropped in winter I let it 

 lie with the cow one or two days and let it suck as 

 much and as often as it pleases, unless the cow's 

 udder is caked. I then milk all 1 can before the calf 

 eucks. After the first two days I take the calf away 

 and let it go to its mother only twice a day until a 

 week or ten days old, then let him go without one 

 feed 60 as to be pretty hungry, then put my fingers 

 in the warm milk and put them in his mouth, at the 

 same time bearing his nose down into the warm milk 

 in the pail, and so soon as he gets sucking well slip 

 the fingers from the mouth and let the calf drink, if 

 he will, a few swallows ; if not, repeat the operation 

 two or three times until he gets a good taste ol the 

 milk ; then leave him until the next feeding time, 

 and then try him in the same way, and if he will not 

 drink let him go until he will. Few will go beyond 

 the third time trying. I seldom have one which will 

 not drink some the second time. When they get so 



they will drink it, it is a good plan not to give s full 

 mess for two or three days, but let them be rather 

 hungry at each time of feeding until they get the 

 habit of drinking well formed. As soon as this is 

 done, place a trough or dish with some meal in it in 

 such a situation that they caonot turn it over. Nail 

 it up against the side of the stall or pen in which the 

 calf is kept, but convenient to get at, and let him eat 

 all lie will, which will not be very much. Place a 

 little hay so he can get it ; either rowen or early-cut 

 herdgrass is best. The best meal for a young calf 8 

 a mixture of oats and corn, ground in the cob, two 

 bushels of the former to one of the latter. At four 

 weeks skimmed milk, slightly warmed, may be sub- 

 stituted for new milk, but for awhile should not be 

 allowed to stand until it gets very sour. After eight 

 weeks they may be fed and will do well, if given a 

 fair allowance of meal, upon milk that is ever so old 

 and sour. — N. U. Mirror. 



Competition Against American Cattle. 



No little anxiety has been felt regarding the enter- 

 prise shown by English subjects in stocking and 

 improving the cattle of distant English colonies. 

 The reported organization of companies, with large 

 capital, for the purpose of bringing frozen meat from 

 the distant caionies to Eni;lish markets naturally 

 gave rise to the belief that meats would be cheapened 

 — reduced even below what it could be produced for, 

 profitably, on our cheap western lands. That the 

 cattle reared in the English colonies are owned by 

 British subjcdts, opens no avenue to the cheapening 

 of meats to English consumers, for the English colo- 

 nist is after the same honest penny of the consumer 

 that the western ranch man is strivint^ to obtain. 

 The man who has his cattle under the best conditions 

 as to climate, etc., has access to the best feed and 

 water, and is neatest to the consumer, will most 

 easily and surely get the penny. 



The problem of meat shipment is yet in its infancy; 

 but no matter what mode eventually proves to be 

 the best for shipping, whether entirely in the dressed 

 form or not, that point of production nearest to the 

 consumer, all other things being equal, will have an 

 advantage that no influence can eft'ace, nor time alter. 

 That English capitalists are aware of this fact, we 

 have ample evidence, seen in the large investments 

 being made by foreign capital in our own territories. 

 The growing of meat for sale in a country whose cli- 

 mate is favorable to a free consumption of meat, 

 must naturally be more profitable than where the 

 opposite fact holds. — ?fational Livestock Journal. 



Growing Market Lambs. 

 In growing market lambs, says the National Live 

 Stock Journal, the feeder should remember that the 

 lamb must' be sustained on the food eaten by its 

 dam, and she must eat enough for two. This con- 

 sideration shows that her food must be liberal and of 

 good quality. The lamb should increase in weight at 

 least one-half pound per day if growing for market, 

 and this alone requires a fair ration to produce, and 

 therefore the feeder must deal with ewes suckling 

 lambs with a liberal hand. The ewe must produce 

 a profitable fieece besides growing her lamb and 

 keeping up her own flesh. We have produced most 

 satisfactory results in feeding suckling ewes upon 

 the following combined ration : Ten bushels of 

 oats, nine bushels of corn, with one bushel of flax- 

 seed, all ground together in fine meal, and then 

 mixed, and the time of feeding, with one-half wheat 

 middlings. Each ewe had of this one and one-half 

 pounds per day, with about the same weight of tine- 

 cut bay. This was all eaten clean. But the hay is 

 not necessary ; equal gain can be made on straw, but 

 in that case the ewe should have two pounds of such 

 a ground ration on straw, and if the straw is cut 

 short all the better. A good shelter is supposed in 

 this case, else such growth 6n lambs as we have 

 mentioned cannot be made on such a ration, nor 

 perhaps on any ration, in cold weather. This small 

 amount of flaxseed has a remarkable effect in modi- 

 fying the heating quality of corn. It keeps the 

 bowels in a healthy active condition and prevents all 

 danger of gargle in the ewe. 



Carp in Oregon. 



Recently 1,500 young carp, sent out by Professor 

 Baird, were received. There were forty eight appli- 

 cants from this State for them. They are three 

 inches in length, and are said to be in very good 

 condition after their long trip. As a desirable addi- 

 tion to our splendid supply of fish, they have not a 

 very high reputation in this State. The following 

 clipping, taken from the Oregonian, echoes the gen- 

 eral opinion among fish growers : The young carp 

 sent out here from the fish commission have all been 

 distributed and reports have been received of many . 

 lots reaching their destination in safety. Mr. W. S. 'f 

 Ladd, yesterday, placed a number of them in a pond 

 on his property on the East Side. Captain Harlow, 

 who has ponds at Troutdale, on the Sandy, has had 

 them stocked with carp for several years, and now 1 

 has thousands of young fish to dispose of. He feels 

 aggrieved that after all his expenditure and trouble 

 the Government should send fish here to give away. 

 The carp is no doubt a fast growing and long-lived 

 fish, and is well adapted for stocking sloughs and 

 stagnant ponds, and may be good enough eating to 

 one raised on Mississippi catfish or Georgia rock- 

 heads, but to those who have been accustomed to the 

 Oregon trout and Columbia river salmon, these 

 garbage eating cousins of suckers can never be 

 acceptable. Tons of fish, equal in every respect to 

 the carp, are caught by Chinamen every week in the 

 river here, and sold in the Chinese quarter, where 

 they are readily purchased. No white man ever 

 thinks of eating them. — American Field. 



Care of Goslings. 



After the first few days regime of chopped eggs 

 and nettles, young goslings may be given a mixture 

 of potatoes, meal, and green vegetables cut up very 

 finely, the nettle, however, suits them better than 

 any other green food, as the juice of that plant seems 

 especially favorable to their digestion, which is so 

 rapid that young geese must be fed five or six times 

 a day. Wich them, as with all other young animals 

 it is necessary to give abundant nourishment from 

 the very first. Later on they will eat beet root 

 either raw or cooked, and most kinds of green vege- 

 tables, as well as any sort of grain, and are espe- 

 cially fond of fruit. The Toulouse goose has a 

 rather inconvenient habit of seeking her own pro- 

 vender, and if she has any chance of doing so, will 

 dig up and consume any number of crocuses and 

 other bulbs. It is not, however, to be supposed that 

 they will be permitted in the garden ; but the writer 

 having once suffered severely from an incursion of 

 these marauders, thinks proper to warn others 

 against a like misadventure. 



Whoever wishes to have success with geese must 

 be careful to give them a house which is large and 

 airy enough and plenty of clean bedding. The 

 abominable practice of letting ducks and geese sleep 

 in the henhouse cannot be sufficiently reprehended. 

 The goose in particular is a bird which likes cleanli- 

 ness, and which Indeed can never thrive properly 

 where this is wanting. 



POULTRY. 



The Way to Raise Poultry. 

 A correspondent of the Cuuntnj Oenlleinnii,, after 

 forty years' experience in feeding chickens, his 

 found nothing so good in the morning as corn aud 

 oats ground together and wheat bran. These two 

 kinds of meal must be mixed into a stifl' dough with 

 boiling hot water. For about seventy-five Brahmas, 

 mix, when the weather is very cold, six (piarts ; put 

 in one teaspoonful of salt, aud three or four times a 

 week put in as much red pepper as you can put on 

 the point of a pocket-knife blade, or say as much as 

 a snuff taker would take in two pinches. Give this 

 as early in the morning as the chickens come out of 

 the roost. For dinner give three or four quarts of 

 whole corn and oats mixed, or buckwheat instead of 

 oats in winter. In summer they do not need any 

 noon feeding. For the last meal at night give as 



