Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-01-22

tho most dlgeStlblo form, Wo mould place 1t
in large pieces in boiling water and Keep it
there for five minutes. The hi III tempera-
ture coagulates the albumcn at tho surface
of tho meat, stops up its pores, and thus
prevents the juices from escaping. . After
this boiling for about five minutes, add cold
water to reduce the hcat to about 1907 F.,
and keep it at that temperature till tho meat
is sufficiently cooked. It will then bc found
to be tender, juicy, savory and nutritious.
Sailed meat, intended to he eaten cold,
should be allowed to cool in the water in
which it has been boiled.
In roasting meat, AZ in boiling it, the
first object should be to cOagulate tho albu-
men ut tho surface, in order to prevent tho
escape Of juices. The meat should be at
first placed close to the fire, kept there for
ten or fifteen minutes, and then withdrawn
to u greater distance from the heat. If cook
cd in tho oven of y stoveo or range, the oven
should be very warm whom tho meat is first
put into it, kept Mt tho same heat for q short
time, then cooled down partially Thy OPEN
ing the door or checking the fire) and tho
roasting should then be allowed to go on
very slowly, 40 that the inner parts may be
thoroughly done. The loss of weight (most.
~ water and fat) is nearly one-third more
III EONALlnX tnAn IN DO1llnS.
Roast meat has the richer flavor, because
certain aromatic principles are developed by
this mode Of cooking. The occasional
dredging of Hour over tho surface of the
meat helps to stop up the pores and pre-.
vcnts tho escape Of the fat. Roasted meat
ia not 10 we'll suited for invalids and dys.
peptics as boiled meat, since it is apt to con-
tain acrid substances formed out of the
highly heated fat. Broiling is 4 species OF
roasting, but it ordinarily produces Il more
digestible food for tho dyspeptic. Frying is
the worst possible mode of cooking meat,
especially for persons whose digestive pow.
ers are not vigorous, as it almost invariably
develops a very acid substance known u
croletne and sundry fatty acids that are
nearly rs unwholesome.
Drying Cows Of their Milk.
Cows are not frequently injured late in
the season by continuing the milking into
winter, and by "drying them off - in III
imperfect manner. Cows, to do their best.
should not only have m abundance of nu-
tritious food, but they should be kept strong
and in vigorous health. A cow that has
been MIXED from tho list Of March until the
LIST of December, and is again " coming in
milk" on the LIST of March, requires to be
dried off as speedily 40 can be done without
impairing health or doing injury to her I'D
der. As winter weather approaches COWS
in milk are susceptible to cold, and unless
fed with meal or some concentrated food in
addition to what hay they viii take, they
get thin and weak-the drain from continual
milking, and the burden Of carrying their
young, are more than can be safely imposed,
if their future usefulness il to be insured.
All dairy COWS, when practicable, should
have a respite from yielding milk from two
and a half to three months previous to drop.
ping their young. Nature demands this
time for Incorporation and the production OF
healthy offspring. It has been suspected,
and apparently With good reason, that the
habit Of milking oows far into winter and
up to within . few weeks of oalving, las
been one leading cause Of abortions now 40
prevalent In some of the old dairy districts
IT New York. When it Is considered that
cows late in the fall and during early win
ter get no extra feed, and are kept upon
coarse fodder OF hay alone, while this exces-
sivs drain ON their vitality is going on, and
especially at time when they are more or
less subjected to cold and the inolemencies of
the weather, We may very reasonably con.
clude that nature is unequal.t to the strain,
and hence tho trouble referred to. II IL
true some animals are very difficult to be
dried Of their milk, and are inclined to yield
it up to the time Of oalving. When such
cases OCCUR, it should always be = rule to
commence early with generous diet, and by
means allow the animal to lose flesh.
The cost Of wintering COW il much less.
ened if they go into the. barn, at the COM
menoement Of the foddering 10 'son, in good
condition, but if they are thin and weak
at this tune they viii require much more
food to bring ITEM through the winter.
There is nothing like q good coat Of flesh
aud vigorous health to Withstand cold and
the rigors of our Northern climate. When
cows are kept upon hay and MIXED through
the greater part Of the winter, they are
lily prepared to resist disease, and are liable
to meet with accidents which endanger life
or from which their usefulness II seriously
impaired aud perhaps may be destroyed al
together, but which would not have occur
red had the animals been strong and well
cared for.
We are convinced that very grave mis-
takes are not unfreqnently made by dairy
men in late and excessive milking Of dairy
COWS. Il is short-sighted policy 10 push an
animal beyond her natural capacity, for ma.
ture will have compensation one way OF
another. and it comes often with fearful in.
terest.-4. II. Wizard, in Ncso Yorker.