THE LANCASTER FARMER. 



31 



water In which the pudding pan Is placed must not 

 be touched or moved until the. pudding le done. It 

 takes exactly an hour to cook. If moved or jarred 

 60 that the pudding can oscilate against the side of 

 the pot the pudding inevitably falls and comes out 

 heavy. Slip It out of the can on a hot dish, and 

 serve with rich sauce. 



Pink Jelly.— Take two ounces of gelatine and 

 dissolve it In a quart of water ; put this In a sauce- 

 pan with the juice of two lemons, a glass of pure 

 currant jelly, the juice of three and grated rinds of 

 two oranges, two whole eggs, whites of two eggs, a 

 few egg shells and three-quarters of a pound of 

 sugar, mix well and add another quart of water. 

 Put the saucepan on the fire, stirring occasionally to 

 make clear ; when It boils put the pan on the side of 

 the stove and let it remain without boiling for flfleen 

 minutes ; then remove it and run the jelly twice 

 through a flannel strainer. Pour into moulds and 

 set on the Ice to harden. 



A VERY easy way to poach eggs is to get boiling 

 water in your muffln tins and set them on the hot- 

 test part of the stove ; break the eggs in a saucer, 

 then drop one In each tin ; in two or three minutes 

 they will be done, and can be taken up one at a 

 time in srood shape with the help of a strainer, season 

 with butter, pepper and salt. 



Turnip Soup with Kice.— Two ounces of butter, 

 six turnips, two onions, three pints of stock and 

 seasoning ; melt the butter in a stew-pan, but do not 

 let it boil ; wash, drain and slice the turnips very 

 thin; put them in the butter, with a teacupful of 

 stock, and stew very gently for an hour ; then add 

 the remainder of the stock and simmer for another 

 hour ; put It through a tammy ; pnt it back into the 

 Btewpan, but do not let it floil. Serve much warmer 

 than soup usually is served. A half cup of cream is 

 an improvemeul. Serve the rice (boiled) very cold, 

 and In little pyramids in a plate to each member Of 

 the family. 



Lemon Dumplings. — Take half pound of bread 

 crumbs, the juice and grated rind of two lemons, 

 quarter of a pound of suet, freed from skin and Bne 

 Ij chopped, a small cup of sugar, two eggs, half a 

 pint of milk and a little salt. Mix and beat all well 

 together and divide into six parts. Boil in squares 

 of cloth or small molds, without stopping, for one 

 hour and a quarter, and serve with a hot liquid 

 sauce tiavored with the juice and grated rind of a 

 lemon. 



Cream Pie. — For the crust, take three eggs, one 

 cupful of sugar, one cupful of llour, one-third of a 

 teaspoonful of soda, and one teaspoonful of cream of 

 tartar. Beat the whiles and yelks well separately ; 

 stir all together quickly as possible, and bake in two 

 pans (if rather small — if large use only one); the 

 batter three-fourths of on inch thick. For the 

 cream, bake two and a half cupsful of sugar, two 

 tablespoonfuls of flour and one egg. Boil this a few 

 moments until it has thickened, and flavor with 

 vanilla or lemon. When the crust is cold, split it 

 and put the custard between. This cake Is much 

 Improved with a boiled iciug. 



Corn Meal Muffins. — Warm milk, one- pint; 

 flour, one cup ; sugar, one tablespoonfnl ; salt, one 

 teaspoonful ; compressed yeast, oue cake. Mix 

 well and add enough corn meal tu make a thin bat- 

 ter. Set to rise over night. In the morning add one 

 teaspoonful of soda dissolved In warm water, and 

 oue of melted butter. Baked In mullin tins. These 

 veast niutllns do not, like those made with soda, get 

 heavy when cold. 



Trifle.— Peel, core and stew till quite tender half 

 dozen or more apples ; sweeten and flavor with a lit- 

 tle chopped lemon peel. When cooked let them cool 

 a little, then pour up into a glass dish ; it should be 

 barely half filled. Now make a boiled custard in 

 the ordinary way, but without flavoring ; let this also 

 cool ; then pour on the apples when they are qutte 

 cool. Strawberry or raspberry jam may be used In- 

 stead of apples. 



LuNCBEON Cake.— Wash a teacupful of rice, and 

 simmer till tender in about a pint and a half of milk; 



sweeten to taste. Place a thick layer of Sultana 

 raisins In the bottom of a dish ; pour on them the 

 boiled rice ; place twot)r three tiny bits of butter on 

 top to prevent burning, and bake for three-quarters 

 of an hour. When quite cold it should be firm ; 

 gently disengage it with a knife from the sides of 

 the dish, and turn out, when. If the rice was care- 

 fully poured in, all the Sultanas will be on the top. 

 The dish should be buttered before using. 



Live Stock. 



The Food of the Horse. 



The food of the horse requires just as much atten- 

 tion at this time as at any other season. In summer 

 he is rightly fed large quantities of grain because his 

 labors are arduous. The expenditure of much mus- 

 cular force calls for this highly nutritious food, and 

 vigorous bodily exercise insures its digestion. But 

 when, as in winter, the horse is idle more often than 

 at work, his food should consist of claver rather 

 than grain. He will fatten and grow strong on It 

 Justus well, and when spring and hard work comes 

 he will have a vigorous appetite for grain. He will 

 eat it with a relish, while If he Is fed grain largely 

 during the winter he will lack appetite for it when he 

 should eat the most of It. I believe that a horse 

 should be [watered just as often and carefully in 

 winter as in summer. Intense cold produces as great 

 a thirst as heat. It does not require as much water 

 to quench it, but the feeling of discomfort Is as 

 great. I am cert^in that many of my readers have 

 noticed that of a frosty morning they feel thirsty 

 every few minutes, though it requires but very little 

 liquid to allay that thirst. It is so with the horse. 

 There can be no greater cruelty than to compel him 

 to lick snow, which only aggravates his thirst, and 

 yet I know of quite a number of farmers who are 

 guilty of this very thing. Horses should be watered 

 at least three times per day, in winter as well as in 



As to Clipped Roadsters. 



" Horses Clipped Here" is a sign displayed at nu. 

 merous livery stables. 



" We have clipped 150 horses this year," said a 

 horseman yesterday. " A long coated horse can't 

 get fat. When clipped the horses eat less, but gain 

 flesh rapidly. Drive a horse with a long coat and he 

 is soon covered with perspiration. Then, if the 

 weather is cold, the perspiration freezes about the 

 hair, forming tiny icicles. Livery horses brought 

 into the barn after a long drive and covered with 

 blankets are still wet the next morning. Hence they 

 take cold, and are often seriously ill. Here Is a 

 horse you could stand a block away from and count 

 the rihs of two weeks ago. He was clipped, and 

 now you may see how sleek and fat he is. Before 

 the clipping he ate fifteen quarts of oats, but he 

 doesn't eat all, and hay he scarcely touches. Then 

 he was a light chestnut. Now he Is of a pretty 

 mouse color. That bay horse was clipped In Octo- 

 ber. His hair is growing long and thick and in 

 January or February he will need the shears again. 

 Nearly all horsemen are in favor of clipping. The 

 best veterinary surgeons in the country say It Is 

 greatly beneflcial. 



" We charge ?4 for clipping a horse. At some 

 other places the work Is done for ?3 and J:{.50. Take 

 a long-coaled horse valued at ?100 and by clipping 

 him you will In many instances enhance his value 2.5 

 per cent." 



Cross Breeding— Grading Up. 

 Farmers ought to be familiar with the oft-repeated 

 advice to use nothing but pure blood males In grading 

 up stock of any kind, but we doubt if the reason is 

 thoroughly understood by all. It is an accepted 

 truth among a large class of intelligent stock breed- 

 ers, and also among physiologists that the male of 

 any species or breed of animals will have more effect 

 on the offspring than the female, and that the 

 thoroughbred is pre-potent in this respect. This is 



equivalent to saying that any animal will "take 

 after" Its male more than its female parent. Ad- 

 mltling- the truth of this rule. It Is easy to under- 

 stand that, other things being equal, we may confl- 

 dently expect better results from the crossing of a 

 pure blood male on a common female, than from the 

 reverse. Even If the rule be not true the practical 

 reasons for crossbreeding by means of pure blood 

 males are overpowering. By this process a much 

 greater number of grades can be secured within a 

 short time than by attempting to grade up a common 

 herd by means only of a female of pure blood. A 

 cow, at the most, will bring but one calf each year ; 

 so that If the process of grading up be confined to 

 female pure bloods the process will be very slow. 



By means of a pure bred male an entire herd of 

 cattle or other stock can be bred up in a few years to 

 high grades. It must be borne in mind that Id 

 " grading up " a pure blood — on one side— must be 

 used In every successive crossing, else the process, 

 iusterd of resulting In grading up, must necessarily 

 result in constant deyrading. A cross-bred can 

 never be of higher grade than the parent of the best 

 blood, but will always be a mean of the two. The 

 moment you stop using pure blood you stop all Im- 

 provement. Heuce, (1) a constant stream of pure 

 blood is indispensable to constant improvement, and 

 (l;) a pure blood male is much to l)c preferred, for 

 grading purposes, than a pure blood female. A 

 half-blood animal in a herd of common stock is 

 little, if any, better than no blood at all— so far as 

 any permanent improvement of the herd is con- 

 cerned. 



STOCK NOTES. 



Here is a sermon from the Farmer (En^.) that we 

 have always preached : " Old cows that have been 

 milked to the very last are not worth much to the 

 butcher. If a cow of about thirteen years of age 

 could be had for nothing she could hardly bring In 

 any profit by fattening, for in proportion as her life 

 becomes exhausted so will digestion gradually fail." 



One of the most successful dairy cows has been 

 made by crossing the Guernsey bull on high grade 

 shorthorn cows of milking families. The progeny is 

 thereby improved in form over the Guernsey, is of 

 rather a larger size when full grown, yields a great- 

 er quantity of milk and generally of about as rich a 

 quality, from which superior butter Is made. When 

 dried off, these grade cows are economically and 

 quickly fattened fpr the shambles and turn out ex- 

 cellent beef, highly prized In the market. 



Our fancy cattle breeders can find something to 

 think of In the address of Professor Samuel Johnson 

 at the recent Short Horn Convanllon In Detroit. He 

 said that nearly all the prize-winners at these fairs 

 and sales were whites or roans, and made the follow- 

 ing inferences from his resume : •' That the prizes 

 awarded at shows and prices paid at sales are proof 

 positive that the color mania has not attacked Eng- 

 lish breeders. English and Scotch purchasers never 

 discard a good shorthorn because Its hair Is not red ; 

 that Is an American monopoly. That animals of 

 mixed breeding have been most successful In the 

 show ring, and in good demand at the sales. That 

 the business of breeding sho-thorns on their native 

 soil Is in a healthy state— the result, in part, of break- 

 ing away from the baseless claims of pedigree with- 

 out Individual excellence." 



A correspondent says that young horses should 

 never have shoes Imposed upon them until it is well 

 proved that they cannot do without them. He pre- 

 dicts that the day is not far off when some humane 

 benefactor of his kind and horse kind will produce a 

 breed of horses having such firm, tough feet, in ad- 

 dition to all other good qualities, that shoeing will 

 be unnecessary. 



A great many farmers believe that the breed of 

 hogs is determined by the amount of corn in the crib. 

 It Is true that the best bred hogs require the most 

 liberal feeding. In fact, It is one of the advantages 

 of a good breed that It will make better use of the 

 greatest amouut of feed than a poor animal, but a 



