The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-02-17
The Marks Of Good Mixer.

I. A good mixer must be able to eat
great deal of food. Milk cannot be
made without something to make it
from. The cow does not secrete milk.
from the air, but from her blood, and
her blood is supplied from the food she
eats To eat great deal, cow must
have strong jaw, and we may put this
down as one of the marks of good
mixer. A strong jaw does not neces-
sarily require a big head, at least what is
called bulls head, large in the upper
part, but q strong lower jaw with strong
muscles to operate it. Any expansion
of the head in other directions may be a
detrimcnt as drawing from her food to
support 1T. ,
?. A good mixer must digest good
deal of food. This requires an ample
stomach or stomachs, for the COW has
four. A large stomach is indicated ex-
ternally by a large abdomen and great
breadth between the hips, or great
breadth of loins. A judge of cows will
tell you that cow should be wedge
shaped, tapering from abdomen to nose.
3. A good milker will have large milk
veins-that is, large veins leading to the
uddcr, under the belly. Those large
veins indicate a large mixer.
4. Whether what is called the escuth-
con, the portion of the hind part of the
uddcr and adjacent parts on which the
hairs turn back in opposition to the gen
eral direction of the hair, is any indica-
ton of the milking qualities of the COW,
is disputed question. Many believe
that where it is large it indicates good
milker, where small poor one. Others
put no faith in it.
). A soft, velvet feeling Of the skin,
and rich, yellow color, especially in the
inside of the ears, is believed to indicate
rich milkcr, at least, if not large one.
1t is believed to show tendency to fat,
and consequently butter.
4 farmer who follows dairying and
means to succeed will not fail to make
himself familiar with all these good
points in mixers, and he will seek to
test these points by close observation for
himself. If he finds that COWS having
good points most largely developed are
uniformly the best mixers, he will be
confirmed in his belief of their signiti-
canoe, and he will study the cow with a
view to ascertain all the indications OF
good COWS, declining all that lack them,
however fine they may be in other re-
pccts.-Rural Home.
Recipes.
To Cook CARROTS. Cut them in slices
and put them in little hot butter, thickcn
with teaspoon of flour and little
water. Then add water enough to cover
the carrots, salt and pepper, with spoon
full of sugar Cook slowly two hours.
EGG OMELET.-Yolks of six eggs
well beaten, one teaspoon of -four, one
cup of milk, salt and pepper: Beat the
whites of six eggs to Stiff froth and
add to the mixture just before cooking:
Fill the frying pan about half full and
cook slowly fifteen minutes. Then roll
out in hot dish and serve at once.
Soup Stock. Put beef bone wei gh-
ing three pounds into three quarts of
water and set on to boil. Cut up small
pound of lean ham or bacon, fry brown,
then add the liquor from the bones;
cover up the kettle and simmer five
hours, strain through hair sieve and
set by till cold, remove the fat and it
will be ready for any soup that may be
required.
OPEN APPLE P1E.--Covcr deep pie
dish with a rich crust. sprinkle a small
handful of flour over the bottom, and a
tablespoon of molasses. Pare tart ap-
pies and cut in halves, fill the pic dish as
full as the apples can be placed. Cover
the top with sugar and little cinnamon
or nutmeg to the taste, add small piece
of butter. Bake until the apples arc
cooked through.