1910. 
THE RURAL NEW-YORKER 
207 
Samp. 
I have read with interest the discussion 
on preparing samp. The last writer gave 
the plan of wetting or soaking the corn, 
which we consider essential. I remem¬ 
ber taking flint corn to the mill for samp 
when a boy. The miller would never 
grind it without soaking; then he placed 
a wheel at the spout that fanned the 
shucks and fine part to one side, which 
we took home for the chicks; if not 
fanned then our grandmother would put 
a small quantity in a pan and shake it 
from right to left, and as the shucks 
would come on top they would be re¬ 
moved. Then she always sifted, taking 
out the fine meal, so it would average 
about the size of a kernal of wheat. 
It was then boiled in water with a little 
salt and a small portion of wheat flour 
stirred in when nearly done, and we 
thought and do yet that take Jersey 
milk or take the top off the poorer grade 
to eat with it you have a dish fit for any¬ 
one; wish I had a dish now. M. B. F. 
More Chocolate Cakes. 
In answer to the question asked by 
W. A. F. I send the following recipe 
for chocolate cake, wwhich has been 
tried and proves to be delicious. Devil’s 
cake: Cook in a granite pan on top 
of the stove, V/2 cup milk, two squares 
grated chocolate, and the yolks of two 
eggs. Stir until the mixture thickens 
and is smooth. Remove from fire and 
add three tablespoonfuls of butter, one 
cup sugar, % cup milk, y 2 teaspoon soda, 
134 cup flour. Flavor with vanilla, 
bake in two layers. w. b. p. 
A good recipe for black chocolate 
cake is as follows: First dissolve one- 
fifth cake unsweetened chocolate in one- 
half cup boiling water, stir on stove till 
it thickens and then set to cool while 
you mix cake. l l / 2 cup granulated 
sugar, creamed with y 2 cup butter, scant; 
add two eggs beaten light, then one 
teaspoonful soda in one-half cup sour 
milk, one teaspoon vanilla, flour to make 
a thin batter: then add dissolved choco¬ 
late. Bake in small dripping pan and 
frost with chocolate frosting. It is well 
to try a small patty cake, as it is not 
so good if you get too much flour, f. w. 
Winter Visitors. 
Not the jolly crew of relatives and 
friends that sweeps up to the door with 
jingling sleighbells and shouts of mirth 
is meant, but the shy bird that flits about 
the shrubbery on the lawn, impelled by 
hunger to ask for your charity. Do you 
ever see him? What have you done for 
his entertainment? He may be one. of a 
dozen species that are permanent resi¬ 
dents or one of as many others tem¬ 
porarily driven from higher latitudes by 
failure of food supply. Protected by a 
warm 'sheathing of fat underneath his 
feathers, our Winter bird is able to en¬ 
dure almost any degree of cold.dmt when 
heavy snow buries ragweed and plantain, 
and icy storms seal every crevice where 
larvae and eggs of insects are hidden, 
he is in sore straits. Now is the time to 
lend a helping hand. If food is put out 
regularly, the birds soon flock to the 
entertainment, and for every crumb and 
scrap thus given, the donor will surely 
be recompensed a hundred fold. Once 
they are enticed to the premises, our 
“little brothers of the air’’ will not de¬ 
part without clearing up our weed 
patches and searching every crack and 
cranny in the orchard for insects and 
their eggs. The wood-peckers, nut¬ 
hatches, apd chicadees are easily at¬ 
tracted. Hang a bone with some meat 
on it, or tie a piece of suet, no matter 
how stringy, in a tree, and they will 
soon find it; but be sure the feast is 
placed where the banqueters are not ex¬ 
posed to the attacks of prowling cats. 
Nuthatches and chicadees are very fond 
of nuts and manage them cleverly with 
their wonderful claws. One June day 
several years ago, a pair of nuthatches 
which we had fed the previous Winter 
appeared with four bob-tailed babies. 
We were sure they were our old friends, 
for they led their young straight to the 
accustomed repository for nuts. On 
finding it empty, they hung about, plainly 
asking for food until a supply was put 
out for them. Every day for a week, 
they brought the youngsters to be fed 
until visions of a race of degenerate 
birds, degraded to professional beggary 
flitted through my brain. But the little 
parents were too wise to long accept 
our offering. As soon as the babies be¬ 
came practised in hunting foor for them¬ 
selves, they were led away to the or¬ 
chard where they soon repaid the debt 
they had incurred. 
One of the easiest ways to "supply 
food for the graminivorous birds is to j 
sow a small patch of millet in a retired [ 
spot and allow it to seed. Tree spar- 1 
rows, goldfinches, and perhaps juncoes ! 
may be found in the patch at almost ! 
any hour of the day. The heavy panicles 
nod and sag above the snow, the birds 
pull at them, and all the while the 
contentment born of a craw stuffed with 
fat millet seed bubbles in a jubilant 
chorus from a hundred happy throats. 
When the supply of millet is exhausted, 
a sheaf of grain may be hung up or 
a mixture of buckwheat, cracked corn, 
and bird seed scattered in their haunts. 
Leave a few wild grape vines and 
junipers in the waste places that the 
partridges and cedar waxwings may feed 
upon the berries. The funny little 
screech owl may be among our guests. 
If so, he should not be molested, for he 
is a great mouser and an inveterate foe 
of the English sparrow. But if one is 
cherishing a flock of pigeons in the 
hope of enjoying squab pie, he should 
shut up the roost tightly at night, for 
pigeons’ brains are among the screech 
owl’s choicest tid-bits. These few sug¬ 
gestions may serve to remind us of our 
Winter visitors in their time of need. 
The hardest part of the season for the 
birds is often at its close, when their 
endurance has become weakened by cold 
and fasting. If we cannot do more, we 
can interest the girls and boys on the 
farm in caring for our brave little help¬ 
ers, upon whom the saving of our crops 
largely depends. m. e. colegrove. 
Blood Pudding and Liver Sausage. 
Would some one give me a recipe for 
making blood pudding and liver pudding 
or sausage in the old German style? 
C. F. S. 
The following is an English recipe 
for blood pudding; we do not know 
whether this varies much from the Ger¬ 
man formula. We shall be glad to print 
the German recipe if any of our friends 
can supply it. Catch the blood of a pig, 
and to each quart add one large tea¬ 
spoonful of salt and stir without ceasing 
until the blood is cold. Simmer half a 
pint of crushed oats or oat flakes in 
just enough water to make them tender, 
but not thin. For each quart of blood 
prepare one pound of chopped pork fat, 
any of the inside fat being used; one- 
half cupful bread crumbs; one table- 
spoonful chopped sage; one teaspoonful 
chopped thyme; three drachms each all¬ 
spice, salt and pepper, and one teacupful 
cream. When the blood is cold, strain 
through a sieve, add the chopped fat and 
bread crumbs, then tbe oats, and last 
the cream and seasoning. Put in large 
sausage skins, tie in links nine inches 
long, boil gently, then take out of the 
water and prick; cat cold. We believe 
the oats are sometimes omitted, using 
bread crumbs only, and sometimes a lit¬ 
tle lean meat is added to the chopped fat. 
Here is one recipe for liver sausage: 
Boil five pounds of fat and lean pork. 
When cooked chop fine. Chop 2*4 
pounds of raw liver very fine; add this 
to the meat, and press it all through 
a coarse sieve. Season with black pep¬ 
per, salt and sage. Fill the mixture into 
large skins, leaving one-fourth the space 
for the raw liver to expand. Boil for 
nearly one hour, dry, then smoke four 
or five days. 
The following is a nice recipe for liv- 
erwurst without smoking. Boil the liver 
until tender with some fat pieces of the 
head. When cool chop fine in the meat 
chopper, and season with black pepper, 
powdered sage and salt. Stir in enough 
of the. soup in which it was cooked to 
make it moist, and pack it in jars. When 
cold slice, dip in egg and bread crumbs, 
and fry brown, or slice and serve cold 
like head cheese. It will keep for several 
weeks in a cold place, but the smoked 
sausages are better for long keeping. 
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MARKET CARDENERS’ PAPER 
Weekly Market Grower’s Journal—an up-to-date paper 
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Market Growers' Joornal, 52IWalker Bldg,, Louisville, Ky. 
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WESTERN CANADA 
What 1.1. Hill, the Great Railroad Magnate, 
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51 
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