Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1872-10-26
EDUCATION FOR THE FARM.


Farming is, without doubt, the surest
occupation in which man can engage.
Farmers may not grow rich, but they
always manage to get living for them
selves and family, which is more than
can be said of any other pursuit. They
NAV grow rich in this as in any other
pursuit, according 70 the degree of in
telligence and industry brought to bear.
If YOU desire to see the success of your
children rendered sure fin life, educate
them for the farm. But this word edu-
cation has deep Specification here; it
is the want of this that makes farm life
generally so dull, and the attainment
of great wealth by farming so rare.
There is no occupation in life that will
repay intelligence, thought and study
more than agriculture, and it is because
intelligence has SO little to do with the
general farming operate ms that they are
10 unattractive to young men, and lead
them to forsake them for the professions
or other intellectual pursuits. Induce
your childeen to take an early interest
in the farm. Tell them all your plans,
and the history Of your success and fail
ures; tell them your own history as a
boy, but don't harp too much on the
degenerate character of the young men of
the present day. Praise them when
you can, and encourage them to do still
better. Give each one calf or q colt
to raise, or small patch of ground to
cultivate on his own account. But
above all let them study chemistry. and
the laws of breeding in stock. Light
your homes brilliantly in the evening
with kerosene, have plenty of pleasant
agricultural reading, encourage your
children to dress up in the evening en-
courage your neighbors to drop in and
then talk agriculture-the importance
of large crops, good stock, liberal feed
ing, judicious crossing, the advantage
of keeping animals comfortable, judi
cious rotation of crops, the chemical
properties of manure, etc., for topics,
rather than grImble about hard times,
and price of wages. In this way you
may make farming an intellectual pur-
suit, and whatever has intelligence in it
will be attractive.
TENDERLoIN OF BEEF "a sUMPruous
DIsH.-To serve up tenderloin as direct
ed below, the whole piece must be ex-
tracted entire before the hind-quarter
of the animal is cut out. This must be
particularly noted, because not COM
monty practiced, the tenderloin being
left attached to the roasting pieces, in
order to furnish titbit for few. The
roast must be turned over to get at it,
and then it cannot serve many. A
piece of the tenderloin is also frequently
left with the steak piece. To dress it
whole, proceed as DEMONSTRATING
the piece we'll, put it in an oven, add
about pint of water, and chop up
good handful of each of the following
vegetables as an ingredient of the dish,
viz, Irish potatoes, carrots, turnips,
and large bunch of celery. They
must be washed, peeled, and chopped
up raw, then added to the meat; blend
ed with the juice they form and flavor
the gravy. Let the whole slowly sim
mer, and when nearly done add tea
spoonful of pounded allspice. When
there is not sufficiency Of suit to give
richness to the gravy, put in table
spoonful of butter, it always improves
the gravy, if not absolutely required. If
the gravy should look too greasy, skim
off some of the melted suet. Boil also
a lean piece of beef, which, when per-
fectly done, chop fine, favoring with q
very small quantity of onion, besides
pepper and salt to the taste. Make
into small balls, wet them on the out
side with egg, roll in grated cracker or
fine bread-crumbs. Fry these force
meat balls light brown. When serv-
ing the dish put these around the ten
derloin, and pour over the whole the
rich gravy. This dish is very hand
some one, and altogether fit for an ep-
icurean palate.
v CHEAP AND WHOLESOME P1cx1Es.-Take
. jar with close lid or bung, and half