Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1873-11-13
Farm, Garden and Household.
Pennsylvania Bains.

there:
MAY I Jump from the foot-lights to
the farm Prom Chicago to Pennsyl-
vania2 In Chester and Lancaster coun-
ties is, think, the most finished farm
ing in the Union. The farms, COM
posed of brickdust sort of soil, are
cultivated from fence to fence, every
rood, as the farms of Flemings and of
Brittany are cultivated from hedge to
hedge. Cattle stand with their four
feet in two feet of clover. Every field
is q park. Every barn is cow-palace.
Every pig-pen is porcine paradise.
Pennsylvania is pre-eminently the
State of barns. Think of three-story
stone barn, with swell front and dor
mer windows in the roof, and luxuri-
Gus portico where the Sybaritic calves
chew the cud of sweet cuntentment on
summer evenings And then behold
the little cabin in the rear where the
agricultural Dutchman lives with his
rrow," and where the children lie on
the floor and envy the happy calves in
the lattice portico. Every barn is three
times as large as the house, which serves
as sort of appendage, and, as it were,
plays second fiddle TO it. The barn is
headquarters, e1d the house is sort
OF sentry-eox where the man resides
who tehes care of it. The barn is
slated, and the pig-sty is glazed. the
chicken coops are painted, and the
worm-fences are whitewashed as far as
you cen see. I have no doubt the
original dwellers here whitewash the
ground for acres around the domicile
twice Or thrice a year, till they learned
ttS fatality.
do not know about The effect on cat.
tie OF so much petting. I should think
1t would tend to make the animals
aristocratic, yet I do not know of any
place where cattle are more stuck up
than they are in the West. There, YOU
know, we have no barns to speak Of.
There are townships enough in Mime
sofa where everything with horns nas
the same chance to fight for the ysfm
side OF q haystack in Janussy. and. Il
must be admitted, the weaker animals
are considerably hemp back ed and sub.
dued IN their feelings by April. More
over, here the farmers use fertilizers,
put ID Minnesota We have an idea that
the earth is an orange TO be sucked, a
goose to be plucked, sponge to S5e
squeezed, reservoir to be everlasting.
jy drawn from, withoaS in the least
diminishing its flow. All through the
central West they are learning, what
Minnesota has yet to learn that
Natures wheat resorter, to which the
poet SO toucbingly alludes, is not
oalmy sleep, but manure"
Head. Cheese.
Select clean, fat, and perfect pigs
head; have it cut through the centre of
the forehead, and snout, and again IN
der the eyes, separating the snout from
the forehead +; also have the eyes, lids,
and surrounding membranes, with the
sac, removed, going close to the bone
socket that the eye may not break.
Then remove the ears, with the wrinkled
skin surrounding them, taking out the
canal OF the ear, and the horny portion
containing the drum, etc. After this
Is done the bones of the snout are easily
taken out Put the pieces to soak IN
plenty of lukewarm water, draining of
and adding fresh until the blood is re-
moved. SINCE off the hairs, and ex-
anime the flesby part of the snout and
lower jaw, taking off the skin, which
will now come away easily with the
knife; wash again and salt. Mix
thoroughly together one quart of salt
and tablespoonful of finely pulverized
saltpetre, rubbing the pieces of meat
we'll with it and, if wished,a a little sugar
or molasses. Pack the pieces closely
IN a crock let them remain for two
weeks, turning occasionally that the
top pieces may go into the brine that
has been formed at the bottom. Wash
all the brine off at the end of that time,
and boil gently until tender, and the
meat strips off the bone without using
a knife. After taking out all bones,
cut fine with knife and fork, season
with black pepper and very small por-
tlon of mace (pulveriZed sage is an i'm
provement, if used sparingly); put into
a dish with straight sides, packing
close, and pressing with heavy weight.
Cut in thin slices, and eat with mustard
and vinegar.
Giit-EdSed Butter.
In making fancy butter there are
three essentials--color, texture, and
flavor. The color must be rich
golden yellow thetesture firm, tenaci-
Gus, waxy and that nutty flavor and
smell which impart so high degree of
pleasure in eating it," Butter of the
very highest quality will bring 81 a
pound readily. A Philadelphia maker
who receives this price gave Mr.. j. B..
Lyman these facts as to his manage.
ment: He feeds on clover or carly
mown hay; cuts fine, moistens, and
mixes IN corn-meal and wheaton shorts
feeds often, and little at times uses
no roots except carrots; keeps his pas
lures free from weeds; keeps the tenn
perature of the milk-room at about
ltty-eight degrees; skins clean: stirs
the cream i'll the cream-pot; cIurns
once week; just before the butter
gathers he puts in bucket of ice-cold
water into the churn; in working he
works out all the buttermilk without
the use of the hand, absorbing the
drops with fine linen cloth wrung
from cold water, and ut the second
working handles delicately, with fingers
AS cold Us may be; salts nearly an
ounce to tie pound packs in one
pound balls.
Large Farms,