Raftsman's journal. [volume] (Clearfield, Pa.) 1854-1948, 1869-11-17
for the farmer.
THE PLoW, SPADE AND HOE.

for tile farmer.
THE PLoW, SPADE AND HOE.
The farmers the chief of the nation,
The oldest of mobiles is he,
How blsst beyond others his station,
From want and from envy how freel
His patent was granted in Eden,
Long ages and ages ago,
o the farmer, the farmer forever.
Three cheers for the plow, spade and hoe.
In April, when nature is waking.
And blue birds are first on the wing
His plows now the fallows are breaking,
Whence beautiful harvests shall spring.
Then broadcast along the brown turrow
We hasten the good seed to sow,
o the farmer, the farmer forever,
Three cheers for the plow, spade and hoe.
When summer in beauty is glowing,
With fresh early morn he's away,
And skilfully guides he the moving,
Or tosses the sweet scented hay:
Then casts him at noon by the brook-side
Where gaily its bright waters flow,
o the farmer, the farmer forever,
Three cheers for the plow, spade and hoe.
But when in the clear autumn weather
He reaps the reward Of his care,
So busy and joyful together,
What monarch with him can compare?
His barns running over with plenty,
His trees with their fruit bending low,
n ~ ~ c. g.
Three cheers for the plow, spade and hoe
Then sing me the life OF farmer,
With comfort and health in his train,
And heed not the voice of the charmer
That whispers of speedier gain
With all the rich treasures tbs teemng
That Heaven on its child can bestow,
o the farmer, the farmer forever,
Three cheers for the plow, spade and hoe.
-
MINCE PIEs.-As the season for mince
pie making is approaching, the following in
structions in regard to making pie crust, will
prove acceptable to some of our lady readers
They are from correspondent of the Coaua-
try Gentleman:
No matter how delicious and good the ma
terials, if the result IS heavy, tough, greasy
crust, the material is worse than wasted.
Perhaps no form of food in common use
is more indigestible than the ordinary meth
cd of preparing pie crust. If we will have
it, great care should be taken to make it as
nicely and delicately as possible.
A few things should be carefully observed
in its preparation. The lard or butter used
for shortening should be of the very best
quality Salt should be freely used with
lard; neither should ever be in the least de,
gree melted. A cool room (if hot weather)
cool molding board, cool hands and wate
are indispensable A bowl of ice water t.
dip the hands into, as well as to mix with
is great help. A marble board is best
and cellar or cool milk room to prepar
paste, if hot weather
When the water is added, mix with
spoon or knife, Just sufficient to make all az
here together, touch none with the hand
until ready to roll, then cut with knife
piece just large enough for the size of tn
plate, knead not at all, but touch lightly
and roll but one way, never back and forth
Experience will teach about the size neces
sary for one crust and thus one will not b
necessitated to work sover again bits, whic
would form tough, disagreeable crus
Pieces, however, that are left, should alway
be used, either for an under crust, or bake
for lunch crumbs
A pint of -four, rightly managed, will mai
two crusts, and piece of shortening
large as goose egg will be sufficient.
you desire it more faky, without the troub
of puff paste, spread soft butter or lard VI
on the upper crust before sending to tt
oven.