1883.] 



THE LANCASTER FARMER. 



491 



Excellent Gold Cake.— A cupful of sugar, 

 half as much bultt-r, halfa cupful of milk, ooe and 

 three-fourth cupful of Hour, the yolks of three egge 

 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 Cakk.— The riiid and juice of a lemon, a 

 teaspoonful of cream of tartar, half as much salera- 

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

 of sugar, four and a half Hour, aud five eggs — the 

 yolks aud whites beaten separately. Bake in two 

 loaves for forty five minutes in a rather quick oven. 



Fkied Chicken.— Cut the chicken into six or 

 eight pieces, and seasou 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 iu the egg 

 and crumbs, and fry ten minutes in boiling fat. 



Plain Fruit Cake. — Half a cupful each of milk 

 and butter, one aud a half cupfuls of sugar, two and 

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

 of soda, spices and fruit. 



Veal Loaf.— Three pounds of veal or fresh beef, 

 half a pound of salt pork chopped fine, two beaten 

 eggs, one teacupful of cracker crumbs, "hree table- 

 spoonfuls of salt, two tcaspoonfuls of pepper. Mix 

 and press hard into a tin. Bake one aud a half 

 hours. 



Steamed Beefsteak Pudding. — One quart of 

 flour, one large teaspoonful of lard, two teaspoonfuls 

 of cream of tartar, oue teaspoonful of soda, two 

 cupfnls of milk or water, a little salt, one and a half 

 pounds of beefsteak. Rollout the crust and line a 

 deep earthen dish ; then lay iu part of the steak, 

 with a few pieces of butter, a little salt and a few 

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

 seasoning as before. Turn the crust up over the 

 whole. Steam two hours. 



Nice Guiddle Cakes.— Two quarts of flour, a 

 handful of Indian meal, two eggs, a teaspoonful of 

 salt, one of soda, one quart of milk. 



Cottage Podding. — One cupful of sugar, two of 

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

 oue teaspoonful of soda, two of cream of tartar. 

 Beat the sugar and butter together ; then add the 

 egg well beaten, then the milk, and Anally the flour, 

 in which the soda aud cream of tartar have first been 

 well mixed. Bake in a pudding dish for half au 

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

 The lemon sauce is good with it. 



Gkiddle and Indian Cakes. — For the griddle 

 cakes use two coflTee 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. 



Okra Soup— Equal to Turtle Soup. — Oue 

 leg of beef, quarter of a package of okra, two car- 

 rotf, eight tomatoes, two onions, cut flne, nine 

 quarts of water. Boil six and a half hours. Cut 

 the meat off the bone in small pieces. Take the 

 most glutinous parts of the 'eg and a little of the 

 flesh, and mix with the soup when it is made. Cut 

 the okra in small pieces roundwise. Boil steadily, 

 but not hard. 



Steamed Brown Bread.— Two cupfnls of new 

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

 one of molasses, one teaspoonful of soda. Steam 

 three hours. 



Paperuanoer's paste is made as follows ; Beat 

 up four pounds of good white wheat flour in cold 

 water— enough to form a stiff batter, first sifting the 

 flour ; beat it well, to take out all the lumps ; then 

 add enough cold water to make it the consistence of 

 pudding batter ; add about two ounces of well- 

 pouaded alum ; pour boiling water, direct from the 



fire, gently and quickly over the batter, stirring ra- 

 pidly at the same tiuie, and when it is observed to 

 swell and lose the white color of the flour it is 

 cooked and ready. This will make about three- 

 quarters of a pail of solid paste. It should not be 

 used while hot, but allowed to cool, when it will go 

 further. 



CocoANUT Custard.— One cocoanut grated, 

 quarter pound butter, two cuns white sugar, two 

 eggs, (inart new milk ; bake with one crust twenty 

 minutes. 



Ego Omelet —Break the eggs, separating the 

 yolks from the whites ; t)eat the whites to a stid 

 froth ; then drop thi; yolke in the whites aud beat 

 both well logothcr ; grease the pan with butter; 

 cook two minutes, one minute before turned, one 

 minute after turned ; do not season until after 

 cooked, as the seasoning causes it to fall if done be- 

 fore cooked. 



Frencu Cake.— Three eggs, two cups white 

 sugar, two-thirds cup of butter, one cup milk, half 

 teaspoon soda, half teaspoon cream tartar, three 

 cups flour, flavor with bitter almond. 



Ginger Snaps. — One pint molasses and one cup 

 butter, boiled together; when cold add half cup 

 ginger, one teaspoon soda, and flour to roll ; roll 

 thin and bake. 



Dainty Sandwiches. — Chop the lean part of 

 some cold boiled ham very fine. Make a dressing 

 by mixing the yolks of two boiled eggs with four 

 tablespoonsful of mixed mustard and four of salad 

 oil added gradually ; put in a dash of red pepper 

 and thin with a little vinegar — melted butter may 

 be used instead of oil if preferred. Mix enough of 

 this dressing with the ground ham to make it slight- 

 ly moist. Cut all the crust from a small loaf of 

 fresh bread aud spread the end very lightly with 

 softened butter, then with the preparation of ham, 

 which should be soft and smooth enough to spread 

 evenly. Cut the slice (with a sharp knife) as thin 

 as possible, roll it up and punch the ends to keep ij 

 in place, or, two slices, with a layer of ham be- 

 tween, may be fitted neatly together and afterward 

 cut into triangles. 



Tapioca Cream.— Soak three large tablespoonfuls 

 of tapioca over night in one pint of water, the next 

 morning add one quart of milk and boil ; a little 

 salt, four eges, one cup of sugar ; flavor with lemon 

 or vanilla; beat white of eggs to a stiff froth, and 

 brown in shape of eggs ; put on the top of pudding 

 when it is cold. 



Orange Cake. — Mix two cups of sugar with the 

 yolks of two eggs, then add the whites, beaten to a 

 stiff froth, next add a large tablespoon ful of butter, 

 then one cup of milk and flour to make as stiff as 

 cupcake; flavor to taste ; bake in jelly pans ; filling, 

 one lemon, two oranges, grate rinds and add the 

 juice, one cup of sugar, oue tablespoonful of corn 

 starch, one cup ot water; boil until smooth ; cool 

 before putting between cakes. 



Kalpomine. — This is the mixture of glue sizing 

 and Paris white. The proportion is twenty pounds 

 of the latter to one pound of glue, which will be dis- 

 solved in two or three quarts of boiling water, and 

 the whiting should be placed in a pail aud the glue 

 size poured over it, and then diluted with warm water 

 until as thick as tliin cream. It needs a little prac- 

 tice to know just what thickness to make it, and it 

 is well to try a little before thinning it out too much. 

 Kalsomine can only be applied to walls that have 

 hard finish upon them. 



Live Stock. 



Corn Fed Pigs. 



A pig of corn-fed ancestors, himself fed on corn 

 and almost nothing but corn, may, at ten or twelve 

 months old be as round as a log and as fat as butter; 

 hut he is, nevertheless, nearly starved to death for 

 the want of nitrogenous elements, and their insepar- 

 able associates, the phosphates, in his rations. Such 

 a hog when killed is found to have little more blood 



than a turnip ; the bones are so brittle they break 

 like pipe-stems; the lean meat is scanty, dry, taste- 

 less, and the walls of the cells in the fatty portions 

 are so thin that the meat shrinks to mere scraps in 

 the pot or pan. The fact is, that iu order to gel the 

 best, tlie juiciest and highcsl^fiavored pork, whether 

 fat or lean, the hug must have a higher uitrogenoug 

 ration. Therefore, it is, hogs kept iu a slaughter- 

 house yard and feeding on the offal in conncctloD 

 with corn, make pork of excellent quality and second 

 only to that fattened on milk, grass aud peas, or pea 

 meal. It is easy to see that a hog fed on corn al- 

 most exclusively and having bones of no strength, 

 organs of no vigor, little blood and less power of 

 circulation, will become the prey of all sorts of dis- 

 ease — those taking on the form most common to the 

 seasons aud the peculiar local situation. This is 

 about all there is of hog cholera, and so the treasury 

 commission will find if they do the work they under- 

 take thoroughly. — li. /''. Jvhnma in Fi^sn. 



Cure for the Blackleg. 



About two years since I sent you the following as 

 a preventive for the blackleg. It has been for years 

 used in England, and I have never knowu an animal 

 to die that has been subjected to the treatment. In 

 the flrst place, take two quarts of blood from the 

 beast. Then give him the following medicine : Take 

 myrrh iu powder one ounce ; epsom salts two 

 ounces ; flowers of sulphur, oue ounce ; liver of an- 

 timony in powder, half an ounce ; diapeute in pow- 

 der, one ounce. 



Mix these together for one dose; to be given in 

 one quart of strong Hue tea ; the Kue cau be pro- 

 duced in any first-rate drug store. Fast three hours 

 before and after the dose. Now insert in the ani- 

 mal's dewlap, a seton made in the following man- 

 ner. Take a piece of flax tow and roll it in horse 

 turpentine : cut a small slit in the dewlap, put the 

 setou through and tie a small stick to each end, for 

 it must be moved frequently until it commences to 

 discharge, and a little more turpentine applied to 

 the tow. The object of the setou is to draw off the 

 bad humors from the blood. 



I send you this, for I read in your last paper of 

 some inquiring for such a thing; and I know it is 

 good for it, if it is properly done, but it should be 

 done in the fall. This is to be used as a preventive ; 

 for if an animal once gets a blackleg there is no 

 human power can save him. 



The Health of Animals. 



The health of animals as well as that of human 

 beings can often be guessed at very shrewdly by 

 simply feeling their pulse. In a horse a good and 

 stroHO but quid pnlxc beats forty times a minute, in an 

 ox fifty or fifty-five, in sheep and pigs not less, than 

 seventy nor more than eighty for ordinary health. 

 It may be felt wherever a large artery crosses a 

 bone. In the horse it is generally felt on the cord 

 which crosses over the bone of the lower jaw In 

 front of its curved position, or in the bony ridge over 

 the eye ; and in cattle over the middle of the first 

 rib. In sheep, it is, perhaps, easiest to place the 

 hand on the left side, where the beating of the heart 

 may be felt. A rapid, hard and full pulse in stock 

 points to inflammation and high fever; * rapid, 

 small aud weak also to fever, but to fever accompa- 

 nied by a weak and poor state of the subject. A very 

 slow pulse in stock will often be found to indicate 

 brain disease, while a jumping and irregular pulse 

 shows something wrong with the heart. — Boston 

 Cultivator. 



Stumbling Horses. 

 Some good horses arc addicted to gtumbliny while 

 walking or moving in a slow trot. A well-versed 

 vclctinarian states that there are two causes that 

 would tend to produce this faulty action; one, a 

 general weakness in the muscular system, such as 

 would he noticed in a tired horse ; the other a weak- 

 ness of the exterior muscles of the leg, brought 

 about by carryiug too much weight on the toe. To 



