Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-11-01
Farp, Garden and Household.
PennsxIxnnin Rarns,

thus discourses OF the barns he saw
shere:
MAY jump from the foot-lights to
che farm from Chicago to Pennsyl-
vania In Chester and Lancaster coun-
ties is, / think, the most finished farm
ing IN the Union. The farms, CON-
posed Of a brickdust sort Of soil, are
cultivated from fence 10 fence, every
rood, as the farms Of Jennings and OF
Brittany are cultivated from hedge to
hedge. Cattle stand with their four
feet IN two feet of clover. Every field
Is park. Every barn is q eow-pelace.
Every pig-pen is o porcine paradise.
Pennsylvani is pre-eminently the
State OF barns. Think of n three-story
stone barn, with swell front and dor
Dler windows in the roof, and luxuri-
GUS portico where the Sybaritic calves
chew the cud of sweet eOntentment on
summer evenings ! And then behold
the little cabin in the rear where the
agricultural Dutchman lives with his
frow," 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
rs sort of appendage, and, as it were,
plays second fiddle to it. The barn is
headquarters, and the house is a sort
of sentry-box where the man resides
who takes 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 jewellers here whitswash the
ground for acres around the domicile
twice or thrice year, till they learned
its fatality.
do not know about the effect on cat.
sic of so much petting. I should think
it would tend to make the animals
eristocratic, yet do not know of any
place where cattle are more stuck up
than they are in the West There, Won
know, we have no barns. to speak of.
There are townships enough in Mime.
sofa where everything with horns has
the same chance to fight for the warm
side OF haystack in January, and, it
must be admitted, the weaker animals
are considerably hump backed and sub.
dued IN their feelings by April. More
over, here the farmers use fertilizers.
but IN Minnesota We have an idea that
the earth is aa orange to be sucked. a
goose to be plucked, a sponge to be
squeezed, q reservoir to be everlasting.
ly drawn from, without in the least
diminishing its flow. Ali through tbe
central West they are learaiha, what
Minnesota has yet to learn thai
Natures wheat resogter.' to which Thu
poet SO touchipsiy alludes, is moi
Head-Choese.
Select clean, fes and perfect pig
head; have it cut through the centre O
the forehead, and snout, and again I'm
der the eyes, separating the snout iron
the forehead also have the eyes. lids
and surrounding membranes, with tn
sac, removed, going close to the bon
socket that the eye may not break
Then remove the ears, with the wrinkle,
skin surrounding them, taking out tn
canal OF the ear, and the horny PORTO
containing the drum, etc. After thi
is done the bones of the snout ere easil
taken out, Put the pieces to soak :,
plenty OF lukewarna water, draining O
and adding fresh until the blood is n
moved, SINCE off the hairs. and g,
anime the feshy part of the snout an
lower jaw, taking off the skin, whic
will now come away easily with til
knife; wash again and salt. Mi
thoroughly together one quart of SO
and tablespoonful of finely pulverize
saltpetre, rubbing the pieces of me,
we'll with it and. if wished little sug.
or molasses. Pack the pieces close
IN crock let them remain for tv
weeks, turning occasionally that Il
top pieces may go into the brine th
has been formed OF the bottom. Was
all the brine off at the end of that tim
and boil gently until tender, and Il
meat strips off the bone without usir
knife. After taking out all bone
cut fine with knife and fork. seast
with black pepper and very small DC
ton OF mace (pulverized sage is an il
proyement,, if used sparingly); put in
q dish with straight sides, packii
close, and pressing with a heavy weigh
Cat in thin slices, and eat with musta
and vinegar,
Giit-Edged Butter.
In making fancy butter there q
three essentials--co color, texture, Al
flavor. "The color must be q ri
golden yellow thetexture firm, tena,
GUS, waxy and that nutty favor al
smell which impart SO high degree
pleasure in eating it." Butter of t
very highest quality will bring 81
pound readily. A Philadelphia mab
who receives this price gave Mr.. J.
Lyman these facts as to his manae
ment: He feeds on clover or ear
mown hay; cuts fine, moistens, a
mixes IN corn-meal and wheaton short
feeds often, and little at time ui
no roots except carrots; keeps his p
lures free from weeds; keeps the te
perature of the milk-room at abb
ttty-eight degrees; skins clean: st
the cream in the cream-pot chu,
once q week; just before the but
gathers he puts in bucket of ice.c,
water into the churn; in working
works out all the buttermilk witht
the use of the hand, absorbing
drops with fine linen cloth wru
from cold water, and at the seco
working handles delicately, with fing
as cold as may be salts nearly
ounce to the pound packs in O
pound balls.