The Delaware ledger. (Newark, Del.) 1879-19??, 1884-05-24

SHEEP RAISING AND MUTTON. |
land, 1t is well known, has always been |
famed over every other country, for the |
exoellsnoe of its muttoc, and that one
sheep are fatted on turnips and bran,
with the ordinary pasture exclusively. |
In sections of the United States, where
the same method is pursued, 1t is claim
ed that our mutton is equal to the Eng
liib. This, we have reason TO believe,
Is true, as we have eaton right here IN
Germantown mutton equal to the Eng
fish Southdown, which is regarded as
the best, set side by side on the table
with our own In fact, the verdict was
that our mutton, though little coarser
grained was more delicate and higher
favored. In England the turnlp is
great sheep food, to which it is said it
owes Its excellence. And why should
we not adopt it here for the same pur-
poser There is really no branch of
farming more profitable than sheep
raising, and we have many times won
dered why IL was not more generally
pursued. In eastern Pennsylvania most
OF our farms are too small for this pur-
pose but there are tens OF thousands
of acres in the northern, western and
southern portions peculiarly adapted to
sheep raising.
The English butchers say that in Kill
ling sheep, when the pelt is removed
the hands should be washed, in order
to remove all danger of making the
meat taste "woolly." This is a hint
that it would be well for our butchers
to take. Many persons who raise sheep
and annually slaughter many do not eat
the meat simply on account of this
woolly flavor, and yet they never mag
med the reason of 1T.
Fowls FOR EaGs AND FOR MARKEr.-
In raising fowls for market liberal
feeding is the first requisite, and con-
| tinemeDt does no injury. provided the
yards and quarters are kept Gle IN. The
earlier the chicks come in, the hi cher
are the prices obtained, those weighing
between one aud two pounds being the
more salable at first, but later IN the
season the weights should be IN the
neighborhood OF two pounds, and larger
still as the season further advances. AS
high as eighty cents per pound is some
times obtained for prime early spring
broilers, and from forty to fifty cents is
not an unusual price for them when
brought to market early, even when not
OF the best quality. The best breeds
tor producing market chicks are the
Plymouth Rocks, Wyandottes and Lang
shans. The last named possess the
quality of tineness of grain in the flesh,
but have dark legs. This fault Is, how
ever, compensated for by quickness Of
growth, and the pullets that may be
kept over for laying have been known
to begin nearly as soon as the Leghorns,
which Is II very desirable character IN
large breed, for the Langshans are
nearly as large as the Brahmas. The
Wyandottes are very plump and COM
pact in body, and the chicks have
round, attractive appearance. Where
the cocks are changed every year, and
1t is desired TO combine egg production,
weight and quick growth, a good be
ginning may be made by using Cochin
or Brahma hens with a Plymouth Rock
cock, followed the next season with O
cock OF the Houdan brood.
II. STEWART, in the New York Times,
speaking in regard to cattle getting
clicked with roots or apples, says :;
Sometimes tablespoonful OF sweet
oil, melted lard or linseed oil poured
down the throat will make 1t easy to
work the obstacle up or down. If not,
the safest thing is at once to take a
sharp, small knife end to cut down
not across-the gullet, directly over
the obstruction. first through the skin
and muscle and then through the gull
let, and make slit large enough to re-
move the piece of root. This is safer
than to force anything down the throat
to push the root down Tito the stomach,
The cut is drawn together by two or
three separate stitches in the outlet and
as many as may be needed in the skin,
leaving the ends hanging out OF the
wound, SO that they may be drawn out
J when the edges OF the wound have
united. This is perfectly safe opera
ton, and is, of course, effective without
any serious injury being done"
TIE points of good COW are robust
constitution, good appetite, large
: milking capacity, long milking tenden.
] cy, rich milk, and an easy mixer with
/ good disposition. She should be 9
2 regular breeder, and her calves should
q possess her good qualities, After these
come the points of shape, color and
. general appearance, along with pedl
Z gree, which latter is of more or les
Importance as she ID thoroughbred auC
Kept Tor breeding more than dairy pur
poses, 1t the former, it is often tn,
| inn ant - all I,
it Every COW mas more or less OF thest
l. qualities coupled with some objection
# able features, and it is a capital exercls,
- to write out the good and bad qualitie
20 of every COW in the herd and compar
L them ON paper. 1t will aid you mater
IN Ially III Judging the animals in You
he herd. III you classify them you viii
id always know which should be partet
,e with first, and save you many subse
quent regret.
EGGS AND CoFFEK Boil three-quar
IL ters oi pint OF milk until it is reduce
e. 70 half the quantity. Then add quartz
It. Of pound OF powdered coffee. Let
th simmer for half all hour, then press th
10 creamy mixture thrsugh a very fin
- sieve. Incorporate with it the yolks {
bNANO SBtNoI anu thloo bhICO WuDl6 oRR
a. Pass 1t again through the sieve, be,
is the cream little, and pour it into 81
small cake moulds whicn have previou
nd ~ been well buttered. Have sauc
or pant ready containing boiling waite
- lake 1t OF the fire and place the moult
up IN 1t; allow the cream TO settle, al
We turn the moulds upside down IN Il
he dish the eggs and Cafe are to be serve
we ON. Lit the mOulds carefully off the
Of contents, add to the latter sau
Nm made OF good coffee, well sweetene
~ and served quite not.
-. STEwED APPLES WITH RIoE.-Sco,
IN out the cures aud peel some nue. russ
re- apples, and stew them in clarified sugs
gh Boil some rice III mlk with pinch
of salt, lew strips OF lemon peel Al
tho sugar enough to sweeten it. Leave