1884.J 



THE LANCASTER FARMER. 



159 



and put in the meat; cover It and let It atand on the 

 Are long enough to heat thoroughly, then stir In a 

 email piece of butter; toast bread and lay in the dish, 

 and put the meat over it. 



Stewed Potatoes. — Slice cold potatoes, put into 

 a buttered saucepan, season and dredge well with 

 flour, add milk, almost to cover them, add a bit of 

 butter, cover and cook slowly. 



Gkeen Cokn Oysters.— 1 pint of grated sweet 

 corn, 1 egg, '^ cupful sweet milk, % cupful sifted 

 Hour. Season with salt and pepper. Drop from the 

 side of a spoon in the form of an oyster and fry on a 

 spider in half butter and half lard. 



CuRKANT Wine Sauce.— Four tablespoonfuls 

 sugar, 2 teaepooufuls corn starch, 3 teaspooufuls 

 butter, li cupful currant wine, >^ pint boiling water, 

 ],i a nutmeg. 



Lemon Sauce.— One lemou cut in.thin slices, 1 

 coffee cupful of sugar, 1 pint boiling water, 1 table 

 spoonful corn starch or flour, 2 tablespoonful butter. 

 Boil lemon in the water a few minutes, add the 

 sugar, corn starch and butter. 



Cream Sauce. — Two-thirds pint of sweet cream, 

 2 eggs (whiles), 1 teaspoonfull vanilla, 2 table- 

 spoonfuls sugar. Scald the cream in a basin set in 

 boiling water, sweeten and pour it slowly over the 

 beaten whites, then add flavoring. 



Peach Sauce. — To the juice of canned peaches 

 add a little water, sugar, and 1 dozen raisins ; boil a- 

 few minutes, then strain and flavor with almonds ; 

 or, still belter, boil 2 peach pits with it. 



Fruit Cream. — One pint of cream or rich milk, 

 1 ounce of gelatine dissolved in water, H cupful 

 sugar. Scald cream and sugar, strain into it the 

 gelatine, beat thoroughly, and when nearly cold 

 place fruit or sweetmeats in a glass dish and pour 

 the cream over. Very nice with raspberries or 

 peaches. 



Veal Loaf.— 6 pounds of raw veal, J^ pound salt 

 pork, 6 eggs beaten, .3 tablespoonfuls butter, 18 

 crackers, salt and pepper. Chop the veal and pork 

 fine, mix with it the egg, '2 the rolled cracker and 

 seasoning ; make into a loaf, cover with the re- 

 mainder of the crumbs, and bake l\i hour, basting 

 frequently. 



Cream Cakes.— l;^ cupful of flour, -A cupful of 

 butter, li pint boiling water, .5 eggs, 2 teaspooufuls 

 of baking powder. Boil flour, butter and water to 

 gether, and when cool, beat in the eggs by hand, one 

 at a time. Bake in gem-irons, or patty pans. When 

 cold make a small opening and fill with cream of 1 

 pint of milk, 2 eggs, 1 cupful of sugar, % cupful of 

 flour, 1 pinch of salt, lemon or vanilla flavoring. 

 Boil as for custard. When cool fill the cakes. 



London Confection Cake.— Two cupfuls of 

 sugar, 1 cupful of milk, % cupful of butter, 3 cup- 

 fuls of flour, 3 eggs, 2 teaspoonfuls of baking powder, 

 1 teaspoonful of flavoring. Bake half in 2 layers, 

 and add to the other half 1 cupful of chopped raisins, 

 1 teaspoonful of cinnamon, ],i teaspoonful of cloves, 

 '4 teaspoonful of allspice. Roll fruit in flour. Bake 

 in 2 tins, and put together alternately with jelly. 



Spanish Cream. — One pint of uew milk, y^ box 

 of gelatine, .5 eggs, beaten separately, 1 cupful of 

 sugar, 1 pint of cream, 1 teaspoonful of vanilla. 

 Dissolve the gelatine in the milk, add the yolks and 

 sugar, and stir over boiling water until creamy, then 

 remove from the fire ; beat in the whites. When cold 

 add the whipped cream, which should be very cold. 

 Flavor and pour into a mould. 



Live Stock. 



Feed Young Pigs Often. 

 To feed young pigs six times a day is better than 

 to do so less often. By " a little " is meant enough 

 to fill the stomach moderately full, but in no case to 

 the extent of stuffing or gorging. This latter man- 

 ner of feeding will destroy the appetite or produce 

 an inflated or poddy condition, and stunt the pig. 

 "Blind staggers " are caused by disordered stomachs. 



Rubbing turpentine on the top of the head causes an 

 active evaporation, and no doubt has a stimulating 

 etfect on the whole system ; but the best remedy is 

 more care in feeding, and feeding In such a way that 

 the stomach is kept in a vigorous and healthful state, 

 and then there will be no rush of blood to the head, 

 but it will be equally distributed all over the body, 

 and the stomach will retain its portion. Young pigs 

 should have an opportunity to get grass or some 

 kind of green food, as it helps them wonderfully. 

 They like to root in the ground, and this, too, is a 

 natural condition. They will cat more and thrive 

 better when they can have these benefits. 



Selecting the Breeding Ewes. 



It is useless to keep old breeding ewes, not so 

 much on account 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 that improves, especially if the 

 flock is a coma on one. In selecting young ewes, the 

 largest and best formed must be retained. Exami- 

 nation of each one separately is the proper mode, the 

 length and fineness of the wool being also consider- 

 ed. A good ewe has something to do besides merely 

 becoming 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 a depth of carcass and 

 length of body generally. The future growth and 

 early maturity of the lamb depends upon the care of 

 it in the beginning, and any ewe that has been found 

 deficient in those points necessary for a dam should 

 be cast aside for a better animal. The march of im- 

 provement has been mostly in the use of the blooded 

 sire, but the characteristics of the dam largely influ 

 ence her offspring. It is true a bloodei ram confers 

 rapid improvement to a flock, but his influence will 

 be more powerful and lasting if he is allowed in a 

 flock where the ewes have been carefully selected. 

 Some ewes are entirely unfitted for crossing with 

 rams of the Cotswold breed, for the lambs, being 

 heavy feeders and quick growers, cannot procure a 

 suilicieut supply of nourishment from their dams, 

 and if the dams are old and inactive, the difficulty is 

 augmented by their inability to help themselves. 



Dutch Cattle. 

 There has been very much discussion, often neither 

 good-tempered nor profitable, on the name of the 

 black and-white cattle imported from Holland. The 

 name Holstein is most common in this country, being 

 more generally recognized by agricultural associa- 

 tions. Holstein formerly belonged to Denmark, now 

 to Prussia. It lies north of Holland, Not many of 

 the cattle called by the name are imported from Hol- 

 stein. It is claimed by some that ihe good qualities 

 of the Dutch cattle are partly from importations 

 made from Holstein. Friesland is in the north part 

 of Holland. Those who prefer the name Friesian, or 

 West B'riesian, claim that the best and purest-bred 

 dairy cows are obtainable from that part of Holland. 

 The belted Dutch cattle so persistently show this 

 peculiarity of coloring as to entitle them to be classed 

 as a distinct breed or sub-breed. They have been 

 longer introduced in this country than have the 

 black and-white spotted cattle, but less attention 

 has been given to their breeding, and they have not 

 been so popular. A few years ago a few of this class 

 were brought, from New York we believe, to Odin, 

 III. In general characteristics they resemble the 

 Holsteins or Friesians.- .Bx. 



Feeding Stock. 

 As the feeding season is again approaching, it is 

 well for stock men to carefully study this matter. It 

 is true that the time to make hay is while the sun 

 shines, for the simple reason that the sunshine is 

 necessary for the drying process. It is equally true 

 that the time to fit stock for winter is while we have, 

 without artificial protection, congenial temperature, 

 combined with such varieties of food as the growing 

 season gives us. By supplementinir this with grain 

 and meal, we are enabled to put our stock in the best 

 condition for winter. These favorable conditions 



will soon be gone, and It is the poorest kind of 

 economy to delay the giving of grain till the stock Is 

 put in the stalls for winter. Corn Is perhaps the 

 best feed suited to the fattening of stock. 



Kegularlly in the amount of rations fed is of prac- 

 tical Importance. All animals should be fed at reg- 

 ular hours, and just what they will eat up clean. If 

 any Is left, it should be removed and fed to the 

 other, hungrier animals. As for the time of feed- 

 ing, three times a day Is sufficient for all except 

 horses and swine ; the best results are obtained by 

 giving them what they will eat clean four times a 

 day. Cattle should have water twice a day In win- 

 ter, and in summer as often as they nceil It, If It can 

 be 60 arranged. 



Unprofitable Cows. 



It ought to be quite apparent to an owner of a 

 cow that if it costs ?30 to feed the animal, 

 and the product of the milk Is $2.5 only, there 

 is an actual loss in money, besides all the use 

 of the laud and labor expended in care. But It is a 

 fact that thousands of farmers continue to feed cows, 

 year after year, that do not pay f<ir their food, and 

 are really supported by the lietter ones in the herd. 

 An instance of how a farmer changed this unprofit- 

 able state of things was given at the recent meeting 

 of th? Illinois dairymen. It was Mr. H. B. (iuler 

 who gave his experience as follows : 



He said that he began with 20 cows, which yielded 

 l.W pounds of butter each. That yield of milk was 

 18 to 40 pounds per cow, the percentage of cream 

 being? to 20 per cent., the milk I'rom the cow that 

 gave forty pounds only yielding 7 per cent. The per- 

 centage of cream, however, is not always a reliable 

 test of the butter value of cow's milk, as the cream 

 from one cow's milk will make much more butter 

 than that from another. 



" In a few years," said the speaker, " by ridding 

 myself of the more unproductive cows, and changing 

 from summer to winter dairying, I increased the 

 butter yield from 1.50 to 256 pounds of butter per 

 cow— an increase of 200 per cent, in the profit. For 

 the year ending .June 1, 1880, the gross income Irom 

 my dairy was $83.69 per cow, and the cost of keep- 

 ing was §37. .50 per cow, leaving $1G.12 per cow after 

 deducting the value of feed ; or, in other words, Jl 

 worth of feed produced 52.23 worth of milk." 



But this case was by no means so bad as many 

 that came to light In the annual report of creameries 

 and cheese factories, in which there are statements 

 of whole herds whose product of milk or cream is 

 less than an average of $30 per head. As ?S0 per 

 head is only about eight cents a day for the income 

 of a cow, it is easily seen how unprofitable such an 

 animal is to her owner.— .V. Y. Times. 



POULTRY. 



The Dark Brahmas. 

 The dark Brahmas are not as numerous as are the 

 light, but it is not because they are inferior in any 

 respect. The dark Brahmas are usually a little 

 more compact iu shapes and are generally winter 

 layers. The cocks of this breed arc of magnificent 

 plumage. In fact there is no more licautiful breed 

 known than this. The hens are splendiilly penciled, 

 and when in full feather are as fine in appearance as 

 can be witnessed. The cocks and hens are entirely 

 unlike to a person not accustomed to seeing them. 

 The black breast, black and silver white of the 

 back, and the contrast of the plumage of all parts of 

 the body bring out all the beauty that can be given 

 to a fowl. The young chicks, when flrst hatched, 

 are perfect lillle beauties, but after a few weeks 

 they pass into " leggy" stage so peculiar to young 

 Brahmas, and for a while they may be said to be 

 ugly ; but as they mature and thicken up, the long 

 legs seem to disappear, and they become heavy, close 

 shaped and elegant in all parts. For laying purposes 

 the dark Brahmas, if hatched early in the season, 

 givi- as large a proportion of eggs as any of the 

 heavy breeds, while their yellow legs and skin give 

 the chicks and fowls an attractive market appear- 

 ance. 



