The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1874-03-12
FARxAn musEHoLD.
coxsoaHos o. xxx AT VARIOUS TINE

'1eosS31 fSen 1noTncufAf says. the mix
CT healthy COW at various times of the
dav, with vie" to determining the chan
ces in the relative amount of its constitu-
ents. He found that the solids Of the eve
nins's milk (l3 per cent? exceeded those
Of the morning milk 10 per cent. while
the water contained in the fluid was di-
minished from SO per cent to Sc per cent.
The fatty natter gradually increase as the
day progresses; in the morning they
amount to 2.l7 per cea.., at noon to 2 6s
per cent, ard IN the evening to 5.42 per
cent; go that il sixteen ounces OF morn.
ing's milk will yield nearly half an ounce
Of butter, about double tbi. quantity can
be obtained from the evenings milk. The
casein is also increased in the evenings
milk from 2.24 to 90 per cent; but the
albumen is diminished from GA pc. cent
to OBJ per cent. Sugar is least abundant
at midnight (4l9 per cent } and most
plentiful at boon Az per cent? The per.
centage of the salts undergoes almost no
change at any time of the day. Our
analysis under the adulteration act will find
this hard nj. to crack.
FARMERS RuIr-CAKE.-Soak three
cups Of dried apples over night in warm
water; chop slightly in the morning, and
then simmer two hours in two cups of mo-
lasses. Add two well-bea.en eggs. one
cupful OF sweet milk, a quartz, OF pound
of butter, one dessert. spoonful Of bi-car-
donate of soda and -four enough to make
rather stiff batter. Put in spice or other
favoring TO suit your taste, and bake in
quick oven.
Peach JELLY.-For a table ornament
nothing is more elegant. Dissolve in sufi-
cient water one ounce of isinglass; strain
it; halve one dozen large peaches, and pare
them; make a sirup of one pound oil fruit
sugar and half pint of water. Into this
put the peaches and kernels; boil gently
! fifteen minutes, when place the fruit on
plate, and cook the strip ten minutes
longer; add to it the juice of three lemons
and the isingass. A pyramid mold is very
pretty for this. Fill part full of jelly, and
when set, put in one quarter of the peaches.
Place on ice, aud let it harden; add more
jelly, harden, etc, until full. Let the base
Of tie mold be jelly.
BOLOGNA SAUSAGE OF PoRK-Select
the tender parts Of a corn fed porker, not
leaving an undue portion of fat. Let this
be chopped up very fine, and afterwards
put into a mortar ard beaten up, or even
well-pounded with an az if you are not
supplied with q regular sausage grinder.
Season with pepper, allspice, salt, and
cloves in rather greater proportions than
ordinary, together with sage as usual.
After mixing these together, pour on boil
ing water, stirring till it forms the consis-
tency of common sausages. From butch
err get some rIcely prepared maHs, then
stuff and tie them up tightly. As your
pork is sailed, lay the sausages between
some Of the pieces, AMI when the pork i,
ready let the nav be smoked with it. The
skin of the leaf fat answers the same pur-
pose as the nav, and is net so difficult TO
clean. When you are ready for cooking, i,
is boiled as bacon, or It may be cut in slices
and fried
real PER- PAsrE.-This recipe, ol
though too rich for ordinary family u. :,
should not be entirely discarded rs it is
an indispensable finish to many elegant
dishes, and not unwholesome as an occa-
sional indulgence for persons in good
health. Allow one pound of 81 ortening to
a heaping quart Of -four, viz, half a pound
of butter and BALI pound Of lard; season
with a teaspsonful of salt: mix half the
/ -four with a auarter Of the shortening. and
| enough cold water--let it be ice water in
summcr--to make it just stiff enough to
| bear rolling ont with a well Toured rolling
/ piD, and with knife cover the dough with
bits of butter and lard alternately; Their
with a dredge box sprinkle thIckly with
! -four; double ever and roll out Again
{ stud the dough with bits IF butter end lard,
! sprinkle with -four, etc, until the proper
| tons allowed for all are exhausted. Il is
very desirable to have n,nrhle slab for IA
pastry hoad, but failing this a common bis
cult board answers. A low temperature
is best suited for success in the art of
pastry making. Good pastry should he
white, light and daky, which result can
only be secured by careful attention to
each step of the process, by light han Hing,
and baking in a moderately heated oven
Experts say that the rolling out should be
repeated at least five times, and seven times
if the paste is expected TO be superatvely
nice.
MEASURING HAY.
To measure the contents of stack of
hay, proceed as follows: 1T is a round
stack, tapering to point from the ground,
measure the width halfway between the
ground and tho peak of the stack, multiply
thia width by itself and divide the same by
1854; tbs will give the average area OF
the surface covered by the stack
If the hay is timothy, orchard grass.