1746 
The RURAL. NEW-YORKER 
November 29, 1919 
of Good Farming 
That Our Most Successful Farmers Have Discovered 
Why is it that some farmers plug along 
year after year in the same old way and with 
the same old results, while others get bigger 
yields and bank more money one year after 
the other? It isn’t the land and it isn’t the 
opportunities—because many of our most 
rundown and unsuccessful farms offered 
their owners good land and good opportuni¬ 
ties while some of our crackajack farmers 
started with neither of these advantages. 
The answer is merely that Borne fanners let 
one year play “follow master” after the 
other, doing the same things, the same way, 
with the same results—others apply the new 
ideas and methods thathavemade good—the 
secrets of good farming that our most Suc¬ 
cessful farmers have discovered. 
“But what are the secrets these successful 
farmers have learned? And how can other 
fanners learn them?” no doubt you ask. Well 
six of the farming secrets which have vi.eant 
a good deal to others are printed right here. 
Thousands of Others are contained in Farm 
Knowledge, the wonderful 2,000 page help 
for farmers that can be yours for the cost of 
a few bushels of corn. 
* * * * * 
An old shack on the Mississippi was filled 
with lime. The river overflowed its banks. 
The lime slacked and the shack burned down. 
A farmer was induced to buy the residue 
and put it on his soil. Where .7 of a ton of 
alfalfa had grown before 2 tons now sprang 
up. But it took a flood and a fire and a lot of 
urging to induce this farmer to lime his way 
to big profits. 
For'fifteen years scrub wheat had never yielded 
more than 21 bushels to the acre. The use of 
phosphate and pure bred hard red spring wheat 
changed the yield from 21 bushels to 47 bushels to 
the acre. 
Milk or meat food was never fed to poultry. 
When it came to figuring up, a small loss on each 
fowl was noticed. The feeding of beef scrap pro¬ 
duced a profit of $10, which was later raised to $11 
by the feeding of buttermilk. 
Corn cropped continuously for 29 years reduced 
in yield from 70 bushels to 27 bushels to the acre. 
A rotation of corn, oats and clover increased the 
production to 58 bushels. The application of lime, 
phosphorus, manure and crop residues boosted the 
. ‘ &<• •• 
yield in three years to 94 bushels to the acre. 
Row seed curing atfccts the stand. Seeds of rows 
marked A were cured on south side of barn; those 
marlced D were cured in tool house ; those marked 
C were cured in the furnace room. 
A $50,000 Work 
Farm Knowledge gives you the profit boostinc 
secrets of all branches of farming. At a cost ol 
over $50,000 for editorial material alono, the suc¬ 
cessful farming experience of recognized author¬ 
ities in all parts of the country has been placed 
before you. The knowledge and experience of 100 
specialists in farming, each of whom has devoted 
his life to a different branch of it, is now, through 
Farm Knowledge, ready for you to draw upon. 
Each is a ‘‘practical experience” expert and not a 
theorist. One grew eorn t studied all about corn 
went all over the country investigating corn crops_ 
and after many years of experience and study be¬ 
came a recognized authority on corn to whom 
farmers came from far and near. Every other 
phase of farming is covered by a specialist who 
knows his business. 
In each branch of farming Farm Knowledge 
gives you the help of a man who has worked just 
as you work, who has faced the same problems you 
face, and who knows from practical experience and 
real financial success just bow to got out of a farm 
all the profits that it holds. In crop raising, live 
stock producing, soil improvement, selection of 
farm machinery, irrigation, domestic farm man¬ 
agement and in farm work of every kind Farm 
Knowledge has an expert to help you. Hugh G. 
Van Pelt. J. M. Eward, Alva Agee, E. H. Farring¬ 
ton, Dean Curtis, C. H. Eckles, Dean Jardinc, W. 
S. Corsa, F. C. Minkler, O. H. Benson—these are 
only a few of the 100 well-known farming successes 
who have made Farm Knowledge the wonderful 
help that it is. 
Interesting Booklet 
This cow has milk fever. If allowed to Us 
upon hsr side she is almost sure to die. 
Senis, Roebuck &Co. is publishing a very inter¬ 
esting and helpful booklet describing Farm Knowl¬ 
edge. It is called ‘‘The Secret of Success in Farm¬ 
ing” and contains a good 
deal of valuable farming in¬ 
formation you will be glad to 
read. Sample pages of Farm 
Knowledge are also_ shown 
and tho contents of its four 
big volumes of 2,000 pages 
are given. Every one inter¬ 
ested in farming should send 
for this booklet. The coupon 
will bring YOUR copy by 
the return mail postpaid. 
Mail tho coupon at once. 
Sears, Roebuck & Co. 
Forty scrub breed dairy cows yielded their own¬ 
er only $31 net profit a year. Actual test proved 
that one good dairy cow brought him $31.25 a year 
profit —25 cents more than the whole herd of forty Dept. 6666RB, Chicago, III. 
scrub breeds. 
A Kentucky swine raiser ;»■■■»•■■■■■■■«•■•«■■■ .. 
was getting disgusted : S£ARS . ROEBUCK & CO., Dept.6666RB, Chicago, 111 
with hogs. Then he adop¬ 
ted this ration: Com si¬ 
lage, cotton seed meal and 
oat straw through the win¬ 
ter and the last two months 
finishing them on blue 
grass, cottonseed meal and 
the last of the silage. His 
hogs started the season at 
400 pounds and finished at 
S00 pounds. Later ho also 
discovered that at 2CJ 
pounds it was time to mar¬ 
ket his hogs because that 
was their limit of cheap 
gains. 
Please send me your free booklet, ‘‘The Secret of Success in Fanning,” 
illustrating and describing Farm Knowledge. 
Name . 
Post Office 
R. F. 
No._ 
Box 
.No.. 
State. 
Street 
and No. 
Direct to Farmer 
at Wire Mill Prices 
CATALOG FREE 
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[ 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. 
] 
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Meat That Is Different 
Liver Loaf.-^-The following excellent 
recipe was given in Table Talk some 
years ago: Slice and scald a pound and 
a half of calf’s liver; drain and put 
t hrough the food-chopper ; mix with this, 
three-quarters of a pound of chopped lean 
veal and one-quarter of a pound of 
chopped suet; add a cup of fine bread 
crumbs, one-half tablespoonful of salt, 
one-half teaspoonful of black pepper, a 
dash of cayenne, a teaspoonful of onion 
juice or finely minced raw onion; pack in 
a deep bread pan greased with soft butter, 
stand in a pan of hot water, cover closely 
and steam in a moderate oven for three 
hours. Can be served hot with a brown 
sauce. 
Spanish Mutton.—One pound of mut¬ 
ton, two small carrots, one turnip, three- 
quarters of a pint of split peas, one large 
Spanish onion, three potatoes. Soak the 
peas for 18 hours, then put them into a 
casserole with the meat, cut into fairly 
small pieces. Slice the vegetables and 
add them to the casserole; cover well with 
cold water, season to taste, and bake in 
a hot oven for two hours. 
Beef Loaf.—Mix together 3 lbs. of 
chopped raw beef, %-lb. of minced salt 
pork, one cup of cracker dust, one-half 
teaspoonful each of salt and pepper, and 
moisten all with beaten eggs and a tea- 
spoonful of onion juice. Work in two 
tablespoonfuls of melted butter, and pack 
in a greased mold. Cover; set in a roast¬ 
ing pan of boiling water and cook in a 
steady oven for two hours. Let the loaf 
get cold in che mold before turning out. 
Beef Hash, Russian Style.—Chop fine 
2 lbs. of round steak, two small slices of 
onion and a sprig or two of parsley. Add 
half a cup of fine bread crumbs, half a 
cup of broth or beaten egg (both may he 
used), a teaspoonful and a half of‘salt 
and a dash of pepper. Mix thoroughly 
and shape in a loaf. Turn into an agate 
pan on which a slice of salt pork has 
been laid. Sprinkle the top with fine 
crumbs and hake about 40 minutes, bast¬ 
ing four or five times with fat taken 
from the top of the soup kettle. Remove 
to a serving dish, put hot mashed potato 
well seasoned and beaten very light 
through pastry tube as a border for the 
meat. Brown the edges of the potato 
with beaten egg. Set the dish in oven 
over a dish of hot water and brown. 
Braised Fresh Tongue.—Boil tongue 
for an hour and leave it in the water for 
15 minutes after taking it from the fire. 
Trim off the rough bits and fasten the 
root and tip of the tongue firmly together 
with a skewer. Put it into a covered 
roaster, placing it upon a bed of vege¬ 
tables cut into dice of uniform size. The 
vegetables should consist of two carrots, 
two stalks of celery, one large tomato, a 
sliced onion and some minced parsley. 
Cover, the tongue with diced vegetables, 
pour into.the pan a cupful of the water 
in which it was boiled, cover the roaster, 
and cook slowly for two hours. Lay tho 
tongue on a heated dish and keep hoc 
while you rub the pan gravy through a 
colander into a saucepan, adding the vege¬ 
tables. Boil up once, thicken slightly with 
a little browned flour, then season with a 
few drops of lemon juice, salt and pepper, 
as required. 
Meat Roll.—Two pints of ground beef, 
two pints of bread crumbs, moistened 
with one pint of milk, and three eggs, 
beaten together, one rounding teaspoonful 
of salt, one saltspoonful of pepper, two 
teaspoonfuls of butter, one tablespoonful 
of fine sage. The butter need not be 
used if there is sufficient fat in the meat. 
To make this meat roll nice the beef must 
be run through the grinder twice, re¬ 
moving the strings and bits of gristle 
carefully each time. Mix the meat then 
lightly with the softened bread, and with 
a fork run the mass through to catch any 
possible, remaining strings. Mold in two 
loaves in a pan and put in a hot oven 
10 minutes to form a crust, then pour a 
little hot water in the pan. Bake one 
hour. Serve with white gravy. In this 
meat roll very cheap cuts of beef may be 
used, as the careful grinding makes it as 
good as choice meat. 
cold milk, and then stir into one cupful 
of milk ; may be warm, but not scalding. 
Add a saltspoonful of salt and the same 
of sugar, no more. This helps to brown, 
but will not sweeten it. Cut thin slices 
of bread from a round loaf. Stir the 
batter well; dip bread quickly and fry on 
a hot greased griddle. Serve fish on the 
toast. 
Honey—.'he Farm Sqqr’ 
Honey T iscuits.—Put %-lb. 5 Hour in 
a bowl, add two ounces of r :gar, three- 
fourths ounce of chopped almonds, one 
egg, one and one-half tablespoonfuls of 
honey, and one-half ounce of candied 
lemon peel chopped. Beat well and add 
a pinch of carbonate of soda. Turn onto 
a board that has been sprinkled with 
flour, roll thin, and cut in rounds. Bake 
in a moderate oven. About three-fourths 
pound of biscuits. 
Hard Honey Cake.—Sift 2% cups of 
Nourishing Toast 
Raisin Toast.—Seed one cupful of 
large raisins and cook in unfermented 
grape juice, adding sugar to taste, until 
quite thick and the raisins tender. Flavor 
with a few drops of lemon juice and pour 
over crustless rounds of graham bread 
that have been dipped in a mixture of 
jeaten egg and milk and then fried crisp 
and brown in a little melted cooking 
fat. Serve very hot. This is very 
wholesome and is particularly relished by 
children. 
Shrimp Toast.—Prepare a dozen and a 
lalf shrimps and eight anchovies. Re¬ 
move all shells and stringy substances 
from shrimps and either pound in mortar 
or put through meat grinder with a little 
slitter. Do the some with anchovies and 
mix them together by putting them 
through grinder again. Toast thin slices 
of bread, spread with the shrimp butter 
and put a little spoonful of chopped olives 
on top of each piece. 
Poor Man’s Toast.—Mix one level 
tablespoonful of flour smooth in a little 
Thanksgiving Pie Material 
flour, pinch of ginger and cloves, one 
teaspoonful of cinnamon; dissolve one- 
half teaspoonful of soda in one table¬ 
spoonful of water, beat one egg and com¬ 
bine the ingredients. Add three-fourths 
cup of honey, one-half cup of sugar, pinch 
of salt, one-half teaspoonful ground car¬ 
damon seed, few blanched almonds, a few 
raisins. Beat the mixture well. Roll out 
the dough to thickness of three-fourths of 
an inch, bake in a hot oven. Very de¬ 
licious.. 
Bran Honey Muffins—One-half cupful 
of honey, one cupful of flour, one-half tea¬ 
spoonful of soda, one-fourth teaspoonful 
salt, two cupfuls bran, one tablespoonful 
melted fat, one and one-half cupfuls milk, 
three-fourths cupful of finely chopped 
English walnuts, one teaspoonful baking 
powder and soda. Mix them with bran. 
Add other ingredients. Bake 30 minutes 
in hot oven in gem tins. 
Honey Pudding.—Place four ounces of 
honey in a bowl with four ounces stale 
cake or bread crumbs, stir with a wooden 
spoon three minutes, then add two ounces 
of rice flour, the grated rind of a lemon, 
half teaspoonful ground ginger, one gill 
milk, one ounce of butter, the yolks of 
three eggs, and mix for five minutes. Beat 
up the whites of three eggs to a stiff froth, 
add to mixture and mix with the skimmer 
^ or ,, a . niinute. Pour the preparation into 
a lightly buttered pudding dish, set in 
oven and hake 15 minutes; remove, un- 
mold on a dish, and serve with a sauce. 
Honey Rolls.—Dissolve a yeast cake in 
a cupful of warm scalded milk, add a 
quarter of a pound of butter, a table¬ 
spoonful of sugar, and half of a tea¬ 
spoonful of salt, and let them dissolve in 
the warm milk. Stir in a well beaten 
egg, add three cupfuls of flour. The milk 
must not be too warm when the yeast 
cake is dissolved in it. Let the hatter 
rise, knead and roll it out into thickness 
of .about a half of an inch, spread with a 
mixture made of % lb. of walnut meats 
chopped fine, a quarter of a pound of 
raisins, chopped fine, and a cupful of 
honey. I orm them into rolls, let rise and 
hake m a moderate oven. 
Honey Filling for Layer Cake.—Blend 
together one-half cupful each of honey 
and of sugar, with two tablespoonsful of 
water. Heat over the fire until it forms 
a thread ; remove and beat in the stiffly 
whipped white of an egg. Beat constantly 
mixturc cools and is soft and 
thick, like cream. Spread between the 
layers of the cake and frost the top. 
Honey lee Cream.—One quart milk, 
tinee-fourths cupful strained honey, two 
eggs and one egg yolk saved from frost- 
in K- Scald the milk; Beat eggs slightly, 
add the honey and pour the scalded milk 
slowly over this mixture. Cook in a 
double boiler over boiling water until the 
custard thickens and coats the spoon. It 
should be stirred constantly while cook¬ 
ing. Cool and freeze. 
nELEN A. LYNAN. 
