54 
AMERICAN AGRICULTURIST. 
[FEBRUARY, 
Churning in Winter. 
The frequent inquiries for a sure method 
of always churning butter as quickly and of pro¬ 
ducing as good an article in summer,as in win¬ 
ter, we can not well answer, for the substan¬ 
tial reason that we know of no such method. 
Good mixed feed for the cows, keeping the milk 
and cream from freezing, and bringing the cream 
to a proper temperature before beginning to 
churn, comprehend about all we can say on the 
subject. A “ Subscriber,” a lady, at Locust 
Valley, Queens Co., N. Y., communicates to 
the American Agriculturist her method of making 
butter in winter, which she thinks far surpasses 
any other plan she is acquainted with. She 
writes that “ by this method the full quantity of 
butter is obtained, the quality is equal to that of 
grass butter, the buttermilk is rich and remains 
sweet for drinking, or for culinary purposes, 
such as making rice puddings, and the process 
is certain and simple, and attended with little 
trouble. It is as follows: The cream is skim¬ 
med each day, and placed at once in a kettle, 
and the kettle put into hot water (to prevent 
scorching), and put over the ffte. The cream is 
allowed to scald, without boiling. It is then 
put into a vessel, and set aside; each day’s 
cream being in like manner scalded, and added 
to the mass, until enough for a churning is ob¬ 
tained. The churning is commenced imme¬ 
diately after adding the last day’s cream, which 
brings the whole to a proper temperature, with¬ 
out thinning by the addition of hot water.” 
More of the Corn Bread Exhibition— ' 
Eifty-four Recipes. 
In January we gave a general report of the late 
Exhibition of Corn Bread, at the Office of the Ame¬ 
rican Agriculturist , with the list of the exhibitors, 
and the directions for making the specimens of 
bread and cake, to which the premiums were award¬ 
ed. It will be remembered that the Judges were 
limited by the conditions of economy, and adapta¬ 
tion to general use for every day diet. There were 
many specimens, both of corn bread and corn cake, 
which were superior in point of beauty and taste 
to those receiving the prizes, but which were not 
ranked first—either on account of being less eco¬ 
nomical, or less easily made, or because the speci¬ 
mens exhibited chanced to be not so good as would 
be implied by the directions, from some chance 
failure in the baking. But there were at least one 
hundred specimens which would honor any table, 
and would please the taste of ninety-nine persons 
out of every hundred. We present below the di¬ 
rections accompanying a considerable number of 
specimens, which were specially commended by the 
Judges. From them it will not be difficult for 
every family to select several kinds that will be 
found well adapted both to circumstances and taste. 
We may add here, that a number of the best loaves 
of bread and cake rapidly disappeared, so great was 
the desire of the multitude of visitors to “ taste 
just the smallest bit.” This we could have endur¬ 
ed, though it deprived us of even a taste of them, 
but we found, after a time, that not only had the 
visitors eaten up many good loaves of bread and 
cake, but they had also carried off the accompany¬ 
ing recipes, as these were left with the several 
specimens. This was probably done thoughtlessly 
in some cases, and ignorantly in others, but it de¬ 
prived others of the benefit of having the recipes 
published. We would respectfully solicit from the 
contributors another copy of the recipes accom¬ 
panying the specimens, numbered in our report 
last month as follows : Nos. 8—11—21—39—40—44 
47—60—75—121—151—158—162—167—170 —171.— 
While we give the Committee of Judges credit for 
having faithfully and laboriously performed their 
duty, we fear that owing to the great number of 
specimens to be examined, some may not have re¬ 
ceived their due award of merit. Owing to our 
constant occupation with the visitors, and with the 
general oversight, we could not accompany the 
committee in their rounds. We append to the re¬ 
cipes below, in abbreviated form, extracts from the 
notebook of the Judges. [|gp“We give now all 
that room can be spared for. Others will be given 
hereafter, with some very good recipes recently re¬ 
ceived from those who did not exhibit.] 
No. 1. Brown Bread.— By Mrs. D. R. Pope, 
Susquehanna Co., Pa. Two quarts coin meal, and 1 of 
rye, mixed well together, the rye to be unbolted but sifted 
through a common seive ; add £ pint yeast, a teacupful 
molasses and a little salt; pour in warm water until thor¬ 
oughly wet; then dip the mixture into the baking pan ; 
wet the hand and smooth over the top ; set it in a warm 
place to rise ; bake 2 hours. {Cora. Notes : “ Good.”) 
No. 3. Corn Itleal Bread.— By Mrs. Louis C. 
d’Homergue, Middlesex Co., N. J. Recipe with cost. 
1A lbs. corn meal at 2 cts. per lb., [3 cts.]; A lb. wheat 
flour at 3 cts. per lb. (A ct.]; 4 eggs at 1J4 cts. each, [5 
cts.]; 1 tablespoonful butter, fXct.]; 2 tablespoonfuls sal- 
eratus (A ct.]; 1 quart sour milk ; total 9% cts. {Com. 
Notes : “ Light, fine in appearance, too much alkali.-- 
Nos. 2. and 4 by the same contributor were good and 
very economical.”) 
No. 10. Yankee Bread.— By Mrs. H. W. Ran¬ 
som, Warren Co., N. Y. Two and a half pints corn 
meal, A pint flour, A teacupful hop yeast, 1 tablespoon¬ 
ful salt, 3 pints water, set 1 hour to rise; bake 2 hours. 
Rye flour is preferable to wheat for mixing with corn 
meal. (Com. Notes: “Good quality, but rather hard 
baked, and hardly light enough.”) 
No. 15. Rhode Island Brown Bread.— By 
Mrs. John R. Fales, Rhode Island. One quart coarse 
Indian meal, 1 pint rye flour, % cupful molasses, 1 tea¬ 
spoonful each of saleratus and salt; mix with hot water, 
thin enough to pour. Bake 3 hours. {Com. Notes: 
“ Light, well baked, sweet and good.”) 
No. 18. Corn Bread.— By Mrs. H. Sinclair, Mon¬ 
mouth Co., N. J. Scald 1 quart corn meal with sufficient 
boiling water to make a stiff dough; add 1 teacupful 
yeast, 1 teaspoonful salt; set in a warm placg to rise; 
when light, add 2 well beaten eggs and A teaspoonful so¬ 
da ; put it in well buttered tins, and bake 1 hour. Good 
3 days old. {Com. Notes : “ Nice looking ; economical, 
pretty good.”) 
No. 19. Corn Meal Buns.— By Mrs. II. Sinclair, 
Monmouth Co., N. J. One pint sweet milk, lump of but¬ 
ter size of a walnut, 1 teacupful sugar, 1 egg, 1 teaspoonful 
soda, 1 teacupful yeast, a little salt, spice to taste ; when 
light, mold into cakes, with sufficient wheat flour to pre¬ 
vent the dough sticking to the hands. Bake 1 hour. {Com. 
Notes : “ A fair article, good when hot, for break¬ 
fast or tea.”; 
No. 20. Corn Meal Bread.— By Mrs. H. Sinclair, 
Monmouth Co., N. J. To 1A lbs. corn meal, scalded 
with sufficient boiling water to make a stiff dough, add 1 
teacupful yeast and a little salt. Put it into a quick oven 
when light, and bake 1A hours. {Corn. Notes: “ Not of 
best quality, but good for an article so economical.”) 
No. 22. Bye and Indian Loaf.— By Mrs. C. 
B. Mince, New-London Co., Conn. 24 lbs. corn meal, 
9 ounces rye meal, A teacupful yeast, 1 tablespoonful mo¬ 
lasses, 1 quart skim milk, 1 quart water. Bake 3A hours 
in stove. (Com. Notes : “ Light, well bake*d, very good.”) 
No. 25. Corn Bread.— By Mrs. Lott Cornelius, 
Queens Co., N. Y. Into 3 quaits of skim milk, scalding 
hot, stir 2 quarts of new corn meal; add 1 large teaspoon- 
ful of salt, 1 of ginger, and 1 gill of molasses ; greese a 
pan with good sweet lard, put the mixture in ; make it 
smooth and level, pour milk over the top to prevent a 
hard crust, and bake 4 hours in a moderately heated 
oven. This like all other preparations of corn meal is 
decidedly better eaten hot. If to be eaten hot I would add 
another pint of corn meal. {Com. Notes : “ Very cheap, 
and decidedly good.”) 
No. 32. Indian Doughnuts.- By Mrs. E. 
Blake, Middlesex Co., Conn. Stir 2 teacupfuls of In¬ 
dian meal in 1A cups of boiling milk. When suffi¬ 
ciently cooked add 2 cups wheat flour, 1 cup butter, 
1A cups sugar, 2 eggs, 1 grated nutmeg, and a little 
salt and yeast. Should the dough be too soft, thicken 
with equal quantities of meal and flour. When perfect¬ 
ly light, roll to A inch, and boil in lard. (Com. Notes : 
“Fine appearing, good, not cooked enough for corn meal.”) 
No. 33. Corn Bread.— By Mrs. A. O. Wilcox, 
New-Haven Co., Conn. To 1 pint corn meal, add 1 
pint boiling water, A pint hop yeast, a little salt; then 
work in 1 pint of dry meal and wheat flour enough to 
mold it up, and when light add A teaspoonful of soda, 
and 1 teaspoonful cream of tartar. Bake 2 hours. 
(Com. Notes : “ Good, though it appears to have been 
baked a little before sufficiently risen. Economical.”) 
No. 3G. Brown Bread.— By Hannah G. Snow, 
Camden Co., N. J. Three pints rye meal, \A pints corn 
meal, % teacupful molasses, 1 cup yeast, 1 teaspoonful 
each of salt and soda ; mix thoroughly with warm, but 
not scalding water, into a rather soft dough ; sqt it to 
rise over night, bake in a slow oven 2% hours, in iron, 
earthen, or tin pans—iron is best. (Com. Notes : “ Even¬ 
ly baked, light, good.”) 
No. 42. Corn Bread.— By S. B. Pettit, Gates Av¬ 
enue, Brooklyn, N. Y. One quart milk, 6 eggs, salt, sugar 
to taste, 7 parts corn meal, 1 part flour, 2 ounces Durkee’s 
Baking powder, mix dry, then mix all together. Make a 
stiff batter, and bake in pans 30 minutes. If no baking 
powder is used, use sour milk instead of sweet, and saler¬ 
atus or soda. (Com. Notes : “ Very superior. Tlnnish 
loaf,-as it should be, to be easily baked. This sample 
remarkably well baked.) 
No. 45. Corn Cake.— By Mrs. S. J. Pine, Haup- 
paug, Suffolk Co., L. I. One and a half pints corn meal, 
A pint wheat flour, 2 teaspoonfuls cream of tartar, 1 tea¬ 
spoonful soda, 2 eggs, i pint molasses, skim milk enough 
to make a stiff batter, flavor with nutmeg and ginger, and 
bake at once for about A hour. (Com. Notes : “ De¬ 
cidedly good.”) 
No. 49. Corn Bread.— By Mrs.. L. I. Prime, 
Queens Co., N. Y. Five cups corn meal, 1 cup wheat 
flour, 4 cups water, 2 tablespoonfuls sugar, 2 of yeast, and 
2 tablespoonfuls of salt. (Com. Notes : “Very good.”) 
No. 50. Corn Bread.— Mrs. S. Haviland, West¬ 
chester Co., N. Y. Three teacupfuls corn meal scalded 
with water, A cup yeast made of rye flour; stir well to¬ 
gether ; set away to rise; when light, add A cup wheat 
flour; then set away to rise again. Bake 2 hours. (Com. 
Notes : “ Very good.”) 
No. 52. Corn Bread.— By Mrs. S. Overton, Suf¬ 
folk Co., N. Y. One egg, 1 gill sugar, 1 pint buttermilk, and 
a little soda. Thicken with sufficient corn meal to make 
a stiff batter. Bake 35 to 40 minutes. (Com Notes . 
“ Very good indeed.”) 
No. 55. Corn and Bye Loaf.— By M. A. II. 
Rowe, Columbia Co., N. Y. In 3 pints boiling water stir 
5 pints corn meal, 1 pint rye flour, 1 cup molasses, 1 cup 
yeast, and 1 teaspoonful salt. Bake 1 hour, better in a 
brick oven, and it is well to have it remain in the oven 
over night. (Com. Notes: “ A large and very fine loaf; 
other samples from the same source good.”) 
No. 59. Pumpkin Loaf.— By Mrs. C. W. Pow¬ 
ers, Dutchess Co., N. Y. To 2 quarts Indian meal add 
3 pints stewed pumpkin, while scalding hot, and work 
them together with a strong spoon ; when cold, add A 
pint wheat flour, 1 teacupful miUc, 1 cup hot yeast, A cug 
molasses, 1 teaspoonful of salt, and stir well together. 
Put the mixture into a deep baking pan (iron preferable). 
When light, bake at a moderate heat 3 hours. If baked 
in a brick oven, let it stand over night, for a warm break¬ 
fast next morning. (Com. Notes : “ Light, well baked, 
good. Other samples from the same source, excellent.”; 
No. Gl. Corn Bread.— By Mrs. P. Knox, West¬ 
chester Co., N. Y. Two quai ls corn meal, 1 pint flour, 
3 pints buttermilk, 3 teaspoonfuls soda, 3 tablespoonfuls 
molasses, 2 of salt. Put the flour, meal and salt together; 
dissolve the soda in a little hot-water; put in the butter¬ 
milk and molasses; then mix with the hands, and bake 2 
hours. (Com. Notes: “Light, well baked; too much 
soda and salt. The use of too much alkali is a common 
fault with the specimens on exhibition.”) 
No. 62. Corn Bread.— By Sarah J. Fanning, Suf¬ 
folk Co., N. Y. To 3 cups corn meal, add % cups wheat 
flour, A cup yeast made of corn meal, 1 tcaspoonful salt, 2 
tablespoonfuls molasses. Mix with sweet milk to thick 
batter; let it stand uiltil light; then bake slowly 2 hours; 
wrap it in a cloth wet witli cold water, and let it sweat 
until cool. (Com. Notes: “ Extra light, well baked, good 
quality.”) 
No. 77. Corn Cake.— By Mrs.D. G. Henry, Addi¬ 
son Co., Vt. Half pint Indian meal, A teacup wheat 
flour, 1 A cup sugar, 2 eggs, 2 spoonfuls melted butler,)£ 
cup cream and sour milk, A teaspoonful saleratus. 
