1883. J 



THE LANCASTER FARMER. 



175 



fuls Gillett's Bakine: Powder, half teaspoonful salt ; 

 mix and add one cup suet, chopped fine, one cup 

 fruit, two-thirds cup sugar, millc and water to maliC 

 a stifl' batter. Steaui an liour and a half. 



Bavarian Ckeam. — One quart sweet cream, 

 yolks live eggs, one-half ounce gelatine, one small 

 cup sugar, wineglass Jamaica rum. Beat the yolks 

 of the eggs and the sugar together ; pour on the 

 gelatine enough water to cover it ; when this has 

 stood for an hour mix with half the cream, boiling 

 hot, which thon beat in thoroughly with the eggs 

 and suL'ar. Put on the (ire until it begins to thicken, 

 then remove and add the Jamaica rum. The other 

 half the cream should be thoroughly whipped and 

 now beat in very gradually. Pour into a jelly 

 mould, and set in a cool place to form. 



Catskill Mountain Pudding. — One quart flour, 

 two teaspoonfuls Gillett's Baking Powder, lialf tea- 

 spoonful salt, one tablespoon sugar, one of butter ; 

 mix and add two beaten eggs and one pint of milk. 

 Bake in a dish or boil in a mould. 



Mart B's Cake. — One-half pound butter, three- 

 quarters pound Hour, four eggs, half a nutmeg, 

 small glass wine. 



CocoANUT Cake. — One pound sugar, half pound 

 butter, three-quarters pound flour, six eggs, one 

 cocoanut grated ; mix butter, sugar and yolks, well 

 beaten, then the whites well beaten, then the flour, 

 then the cocoanut. 



Lady Cake.— One pound flour, five eggs, one 

 pound sugar, tumbler milk, teaspoonful soda, half 

 pound butter, juice and rind one lemon, ten bitter 

 almonds pounded. Bake thin. 



Silver Cake. — Two cups sugar, one cup butter, 

 mix them, stir in the wliites of eight eggs, add three- 

 quarters cup sweet milk, three cups Hour silted with 

 two teaspoonfuls Gillett's Baking Powder ; flavor to 

 suit the taste, stir together, bake at once. 



Wine Cake.— One and a half cups of butter, two 

 cups sugar, two cups flour, half teaspoonful Royal 

 Baking Powder, one gill wine, three eggs. Rub the 

 butter and sugar to light cream, add the eggs — one 

 at a time— beating four minutes between each ; add 

 the flour sifted with the powder, and the wine, bake 

 in moderate oven forty minutes. Ice when taken 

 from the oven. 



Macaroni a i.'Italienne.— Take one-fourth 

 pound macaroni, boil it in water till tender ; thicken 

 one-half pint milk with two tablespoons flour; add 

 two tablespoons cream ; one-half tablespoon mus- 

 tard, a little white pepper and salt. Stir into this 

 one-half pound of grated cheese; boil all together 

 a few minutes, add the macaroni, and boil ten min- 

 utes. This is the mode adopted at the best tables in 

 Florence. 



Rice Jelly. — Soalc half cup rice two hours in 

 ■warm %vater ; put a pinch of salt into three pints of 

 water, and add to the rice; simmer half an hour ; 

 then boil until the water is reduced one-half and it 

 becomes a smooth paste ; strain through a cloth. 



Wine Whet.— Boil a pint of milk ; when scald- 

 ing hot, pour in a large glass of wine. Boil once — 

 remove from fire and cool, without stirring. Wlien 

 the curd forms, draw off the whey and sweeten. 



Arrowroot Custard.— Mix three large tea- 

 spoonfuls arrowroot with a little cold milk, then 

 mix this with two cupfuls boiling milk ; add two 

 tablespoonfuls white sus'ar beaten with an egg, 

 after taking from the fire. Boil three minutes longer, 

 then flavor. 



Floating Island. — Beat the yolks of four egge, 

 stir in four large tablespoonfuls white sugar ; add 

 one quart warm milk, a little at a time. Boil until 

 it begins to thicken. When cool, flavor; stir well; 

 pour into a dish. Put upon this the whites of the 

 eggs, into which has been beaten half cup currant 

 jelly. 



Chocolate Cake. — Beat the whites of two eggs, 

 with quarter pound powdered sugar, into a cream ; 

 to this add six ounces gr.ated chocolate fine and the 

 juice of half a lemon. Drop this mixed on flat 

 baker &Dd bake slowly. 



White Lilt Cake.— Whites of half dozen eggs, 

 two cups sugar, three cups flour, one cub sweet 

 milk, three-quarters cup butter, two teaspoonfuls 

 Boyal Baking Powder. 



Vienna Rolls. — One quart Hour, half teaspoonful 

 salt, two teaspoonfuls Koyal Baking I'owder, one 

 tablespoonful lard, one pint milk ; sift together Hour, 

 salt and powder, rub in the lard cold, add the milk 

 and mix into a smootli dough in the bowl easy to be 

 handled without slicking to the hands or board ; 

 Hour the board, turn it out and give it a quick knead 

 or two to equalize it, then roll it out to the thickness 

 of half an inch, cut with round cutter, fold one-half 

 on the other, doubling it, lay on a greased baking 

 shei't without touching ; wash with a little milk to 

 glaze them ; bake in hot oven fifteen minutes. 



HoMiNT Croquetts.— To One teacup of cold 

 boiled hominy add a teaspoonful melted butter and 

 stir it well, adding by degrees a cupful of milk till 

 all is made into a soft, light paste, add a teaspoonful 

 white sugar and one well-beaten egg. Roll into oval 

 balls with floured hands, dip into beaten egg, then 

 in rolled cracker-crumbs, and fry in hot lard. 



LIVE Stock. 



The Treatment of Dairy Cows. 



Mr. J. A. Smith, a western dairyman, writing of 

 the importance of the feed and pi-oper treatnient of 

 dairy cows, gives some excellent suggestions on this 

 topic. He says that dairymen are often surprised at 

 the light weight of their milk the next morning after 

 a cold rainstorm, through which their cows have 

 suffered unstabled, and it is only a natural result of 

 such treatment. The cow does not eat as much, 

 for one thing ; and another is, part of what she does 

 eat goes to repair the" waste of her system in with- 

 standing the effects of the storm, and that keeps a 

 per cent, out of the milk pail, until she has recovered 

 from the effects of such exposure. It is also true 

 that a cow, afl'eeted by short feed or painful ex- 

 posure, not only loses in the quantity of her yield of 

 milk, but in the amount of fatty matter it contains. 

 In a word, nature has so organized the cow that she 

 revenges herself on her owner's pocket, for cruel 

 neglect and short feed ; and a farmer might just as 

 well try to dodge taxes and death as to risk the un- 

 wise treatment of a cow. In point of fact, when 

 thus treated, she talces the first and gives the owner 

 what skim milk she cannot assimilate. The only 

 way to get a profit out of ber is to fill her so full that 

 she runs over, and take the surplus for your gold 

 mine . — M'uUand Farmer. 



Feeding Animals. 



The practice of feeding must be regulated by the 

 science of feeding. It is one of those operations 

 which depend upon principles, and the practice of it 

 must be governed by these. No man can go through 

 the endlebs number of tests and experiments which 

 would be necessary for the knowledge of the effects 

 of food upon the condition and products of bis ani- 

 mals, blindly groping without a guide in a vain en- 

 deavor to find what is best, under each of the in- 

 finitely varying circumstances which might occur. 

 Life is too short for that. And if it were possible, 

 no one could deduce from the results any law, or 

 code of laws, which would be a guide for others, 

 within reasonable and practicable limits. And so 

 each man's life would be spent in a never-ending 

 labor of experiment which must be taken up by his 

 successors and done over again. Therefore, we 

 must begin at the other end, first learning by accu- 

 rate study the nature of our animals, and by analy- 

 sis the character of the foods, so that when we 

 know what our animals need and the exact kind of 

 aliment we have to give to them, we have an easy 

 point to start from, and one from which we can di- 

 verge in this or that direction. And so all the in- 

 vestigations into the laws which control the nutri- 

 tion, growth and chemistry of an inimal and those 

 which make known the chemistry of the various 

 foods are of the utmost value to farmers and others 

 interested in feeding live stock of all kinds. 



In considering the subject of feeding animals there 

 are several differing points to be noted. The nature 

 and requirements vary in young and growing, ma- 

 ture and fattening, working and milking animalsi 

 and each of these will require special study. A 

 young animal adds muscle and bone to its substance, 

 requiring food rich in proteine or muscle-forming 

 matters, and In phosphoric acid and lime or bone- 

 producing matters, as well as Sufllcient carbo- 

 hydrates for supplying the vital heat and what 

 force may be expended. A fattening animal requires 

 principally the last of these, because the object is to 

 overload the already formed frame and tissues witli 

 fat. A working animal, generally matured ap to Its 

 growth, requires much about the s&mc, because the 

 fat-forming matters may be expended in producing 

 force and the increased respiration and heat, bu' 

 some proteine matters will also be needed to supply 

 the waste of muscular tissue. A milking animal also 

 fully formed requires such food as will enable it to 

 yield milk of the richest kind ; and as milk contains 

 precisely the elements which go to make up the sub- 

 stance of a young and growing animal, with the ad- 

 dition of food rich In fat, a cow requires the feeding 

 of a young animal and that of a fattening one within 

 certain judicious limits. It is thus seen how com- 

 plex and difficult a matter it is to feed an ordinary 

 mixed farm stock consisting of horses, colts, cows, 

 calves, oxen, beeves, sheep, lambs, pigs and poultry, 

 without putting valuable food material uselessly — 

 and sometimes mischievously to the animals— into 

 the manure heap, on the one hand, and on the other 

 to satisfy fully the varying requirements of each 

 animal. — .V. Y. Times. 



The ''Coming Cow." 



The position that the " coming cow" Is to be one 

 well adapted for both beef and milk production we 

 believe to be correct, if it be not pushed too far. 

 There is an increasing number of dairy farmers who 

 find it best to give almost exclusive attention to the 

 quantity and quality of the milk given by their cows, 

 caring little about their merits as beef makers. So 

 there are beef-producing farmers who properly 

 count it a disadvantage if a cow gives a large flow of 

 milk. This is true on the western plains. It is true 

 of such farmers as J. D. Gillette, who only asks for 

 a cow that shall produce and feed a calf each year. 

 Both these classes form but a minority of cattle 

 raisers. The most successful dairyman and the pro- 

 ducers of the very finest beef animals may be found 

 in these classes ; but the great majority of cows and 

 steers for beef are, and long will continue to be, 

 raised iiy men who cannot afford to ignore either the 

 milk giving or the meat-producing quality. For 

 such men the popular breed must be one with de- 

 served claims to good quality in both directions. It 

 is quite possible that several breeds may. In the fu- 

 ture, be claimants for highest merit for the double 

 purpose, but the course of breeding now adopted by 

 the special friends of most leading breeds i^ calcu- 

 lated to develop one of these qualities at the expense 

 of the other. The Shorthorn has never been sur- 

 passed, if equaled," as a "general purpose cow." 

 Ought she to lose all reputation as a dairy cow ? — 

 Breeders' Gazette. 



Selecting Ewes. 



It useless to keep old breeding ewes, not so much 

 on accaunt of their greater liability to disease as for 

 the reason that by frequent changes the flock is more 

 quickly Improved. The breeder who keeps old ewes 

 is not one who improves, especially If the flock ig • 

 common one. In selecting young ewes the largest 

 and best formed must be retained. Examination of 

 each one separately Is the proper mode, the length 

 and fineness of the wool being also considered. A 

 good ewe has something to do besides merely be- 

 coming the mother of a lamb. She must supply It 

 with food, and the capacity of her udder Is not alone 

 sufficient. She must be sound, healthy, a good feeder, 

 and possess depth of carcass and lenght of body gen- 

 erally. The future growth and early maturity of 

 the lamb depends upon the caje of it In the begin- 



