A MILLIONAIRE'S DAIRY FARM.
I‘Ylgit to George W. Vanderbilt's Biltmore Estats, in North Carolina—DPure Milk
| and Cream Sold at Moderate Prices and a Protit, ,
By DR. THOMAS R. BAKER, ROLLINS COLLEGE, FLORIDA. :
* It is to the credit of a few enter
prising and progressive dairymen,
prompted, doubtless, by a desire to
cater to the growing demands, es
pecially ir our more enlightened com
munities, for cleaner milk, and for
milk and other dairy xfioducts more
sanitarily handled, that a new era of
sanitary cleanliness has been inaugu
rated in dairying operations, of
cleanliness concerning the cows and
cow stables, milking and the hand
ling of milk. When richness, as well
as sanitary cleanliness, is a foature
of the milk, we have certified milk,
a product that is coming into great
favor in a few American cities.
Of ihe many interesting drives
taken to Asheville region tourists up
mountain sides, through picturesque
valleys and elsewhere, none is more
attractive and interesting than the
twenty-mile drive through the culti
vated part of the Biltmore estate. It
is open to the public on three after
noons of each week, and on the pub
lic days when the weather is fine the
grounds have many visitors. But
one of their most attractive features
is the dairy. There is seldom a time
when people are not seen there, look
ing at the cows, examining the stalls,
seeing the milking being done, ete.,
and completing the visit by partak
ing of a dish or two of that rare iux
ury nowadays, ice cream made of
pure cream.
The writer having spent a part of
last summer in Asheville had an op
portunity of testing the dietary qual
ity of the certified milk produced at
the Biltmore dairy, and it served as
an important article of his diet for
nearly three months.
Through the courtesy and kind
ness of Dr. A. 8. Wheeler, the effi
cient superintendent of the Biltmore
Farms and scientific director of-the
dairy, the writer is indebted for the
details of the interesting dairy work
done here. ‘
The dairy is made up of three
branch dairies, the main dairy con
taining 128 cows, the Inanda thirty
and the Pine Top twenty-six, amount
ing together to 184 cows, and this
number is continued the same
throughout the year.
The cows are all registered Jer
seys and the best stock procurable.
“Their values vary from $250 to S3OO
each. The highest price ever paid
for a cow for this dairy was $2750
for Golden Rose Bay, an imported
animal whose sire was the famous
Golden Lad. "
Jerseys were selected for the stock
more especially on account of their
well known large yield of rich milk
and their uniformity of reproduction.
The dairy was started about seven
teen years ago with forty head of
young St. Lamberts, from the Pitts
ford Farms, all tuberculin tested and
of the best types, and after the addi
tion-of some daughters of Ida’s Riot
er of St. Lambert there were soon
added to the herd a number of first
~¢hoice selections from the herd of the
Rockwell Farms. Then by import
ing during the winter of 1896-'97
some of the best daughters of Golden
Lad, including Golden Xola, La
Chasse, Flirt, Blue Nun and several
others, undoubtedly the finest collec
tion of heavy milk cows that has ever
been brought to this country, and by
exercising the greatest care in bread
ing, the dovelopment of the animal
being greatly favored by the climatic
conditions o! this Blue Ridge region,
and by the most careful selecting,
the herd has been brought to its pres
ent excellence, made up, as it is, of
the highest types of this famous milk
producer.
In addition to the milk cows, there
are ten service bulls and about one
hundred head of young cattle distrib
uted among the different herds where
they are born, and kept until they are
about six months old, when they are
moved to the nursery farm, three
miles from the main dairy. Some
of the calves are raised for additions
to the cow herds or to be disposed
of at the annual stock sales. The
others are sold at private sales for
breeding purposes.
The conditions of paramount im
portance in the management of this
dairy are the sanitary condition of
the cows and the cleanly handling of
the milk. The cows are inspected
daily by a qualified veterinarian, and
careful tuberculin tests are made., No
cow below the highest health stand
ard is ever kept with the milking
cows of the dairy.
The cows are kept in stables con
structed especially with a view to
‘sanitation and cleanliness. To check
as far as possible the formation of of
fensive odors in the stables, they are
repeatedly cleaned both at night and
in the daytime, when the cows are in
the barns, and the manure is re
moved through trapdoors, which
close tightly. The feed troughs are
kept clean by frequent and thorough
scrubbing, wire brushes being used in
this cleansing, In winter, even dur
ing the coldest weather, the cows are
turned out into the air and sunshine
for a time every day in order to give
them, as well as the stables, a thor
ough airing. The cows are carefully
curried to keep their skin in a
healthy condition, and their udders
and flanks are thoroughly washed be
fore milking.
Special care is taken to guard
against the contaminating of the
milk by the milkers. They must.-be
in good health, and so must their
JH£amilles. They must keep their
hands clean, and are required to
_wear sterilized euits over their work
ing clothes, and especially made lin
en caps while they are milking. All
the other employes must likewise be
well and do clean work. No one is
crployed in the dairy who is not
pronounced well by a competent dac
tor.
A novel but effective use of the de
merit system, so commonly employed
in school management, has been in
troduced here to serve, in connection
with a prize, as an incentive and spur
to the milkers. They are demerited
for negligence, untidiness, loafing,
forgetfulness and carelessness in
their work, and a prize of $5.00 is
given at the end of each month to
the one who receives the least number
of demerits. Another incentive to
the doing of good work by the milk
er is the advance in their wages, if
they improve in their work, $1 a day
being paid at first, and an advance of
five cents a day being madegat the
end of every three months until the
limit of $1.30 is reached.
An interesting exercise serving to
keep aroused the interest of the milk
ers in their work is the milking con
test which takes place at the annual
State fair, and is open to the milk
ers of the different Biltmore dairy
herds. The work is closely inspect
ed, and the men are graded in ac
cordance with their proficiency in a
number of particulars. Following is
a copy of a score card for the con
test:
I—General cleanliness of c0w........ 10
2—Cleanliness of udder and flanks.... 10
3—§a) Cleanliness of milker’s hands... 214
D) OL alteßa e T R T
}c) Of smock and cap after milking 21
d) Washing hands at start and
after milking each c0w.......... 2
4—TFredom of strainer cloth from sedi-
MR e e s 20k
6—First milk on floor.. ............ 10
6—Hendling of teat5i................. 5
7—Dry hands throughout the milking. 10
B=Thoroughness of the milking...... 10
9—(a) Time reguired for the milking. 5
(b) Quantity of milk drawn....... 5
From twenty-five to thirty men and
women are regularly employed to do
the dairy work, which is directed and
superintended by two expert dairy
men.
To better protect the milk from
dirt particles, and hence from the in
troduction of disease germs where
the milking i 3 being done, milking
pails of special construction and cov
ered with strainers made of cotton
cloth and absorbent cotton are used.
The milk is strained a second and a
third time through similarly made
strainers, the last time by gentle
gravity prassure, before being bottled
for mariket.
‘The milk is conveyed from the
stables to the dairy building by means
of overhead trolley wires, and is rap
idly cooled by running it over a spec
ially constructed cooler (a large re
frigerating plant being used during
the summer months), and is then
sealed from disease germs in steri
lized bottles with as little exposure
to the air as possible. The steriliz
ing of the bottles consists in first
washing them with a strong solution
by means of rotary brushes, and then
treating them with live steam for at
least twenty minutes. And not only
are the botiles kept chemically and
sanitarily clean, but all the apparat
us and utensils of the milk room are
kept clean and repeatedly sterilized.
High quality, as well as purity, is
of course a feature of the Biltmore
milk. Its richness” is incidentally,
but very decidedly, shown in the bot
tles in which it is delivered to cus
tomers by the color of both the cream
and the milk, and by the eream curve
which is very decided, and is often
half way between the mouth and the
bottom of the hottle. The cream that
naturally separates from the milk in
the bottle measures from one-third
to one-fourth of the contents so the
bottle. The dairy has considerable
patronage from families who use its
skim milk in preference to the whole
milk of other dairies, as a cleaner,
richer and less expensive product.
The milk is guaranteed to contain
four and a half per cent. of butter
fat, but it generally contains more
than five, and frequently six per cent.,
especially that from the afternoon
milking. The milk and cream are
frequently tested. A composite Bab
cock sample of our consecutive miik
ings is taken each month for each
cow of the three herds.
The milk yield from the three
herds is from 825 to 250 gallons a
day. The milk from each cow is
weighed after each milking, and a
weekly, monihly and yearly record
is kept of the milk and equivalent
butter yield of the herds. Followinug
is the milk and butter work of a
few representative cows of ihe dair
les:
Lbs. Lbs.
milk butier
Name, Are. in year, in year.
Trevarth’s Blanea ... 76 10,428 605.91
Florine of Biltmore,. 79 10,801 690.05
Katg of Biltmore..., 8 10816 712.00
]m-‘..l of Biltmore .. 7 10,841 616,30
Yel i e 11,110 658,77
Lairds Les Cateaux.. 76 11,3%) 041,17
The milk is sold mainly in Ashe
ville and Biltmore. It is hauled in
specially constructed wagons, with
enlarged beds for holding ice boxes
in summer to contain the bottles, and
is delivered to customers ice cold at
the low price of ten cents a quart,
This I 8 the only cemified milk sold
in North Carolina.
The “cream i 8 sold as “double
cream” and “single cream,” the for
mer containing forty per cent, of fat
and produced directly by the sepa
retor, and che latter twenty per cent,,
and prepared by diluting the richer
eream one-half with skim milk, Some
buster is made at the dairy in the
spring and fall, when th:3 is a 'till-“
ing off in the sales of liilk on ac
count of fewer tourists in Asheville
and vicinity then, and it is disposed
of by retail sales from the dairy wag
ons. .
The grazing grounds of the cows
include about one hundred and fifty
acres_of the upland sections of the
estate, The fields are set in various
wild grasses and Japanese clover, In
summer, in addition to the regular
pasture, the cows are supplied with
the various soiling crops in season
and occasional left over enmsilage. In
winter their feed is concentrates, en
silage, hay and stover.
Mr. Vanderbilt's special cbject in
starting the Biltmore dairy was a
personal, educative and philanthropie
one, and primarily the making of
money. He wished to provide the
best dairy products for his own fam
ily and household, and to share these
with his neighbors of Asheville and
other nearby places.
With she best plant that could be
procured and operated without re
gard to cost for the production of
high class products at the low price
of ten cents a quart for certified milk
and correspondingly low prices for
cream and butter, the dairy income
fell far short of mesting its expenses.
But the dairy is a paying one now,
good Jerseys, good management and
square dealing with customers—in
cluding the using of full quart and
pint bottles, and leaving no air
spaces below the covers—having
made it so, and is no doubt destined
to become the most profitabie dairy
on a milk basis alone and with a
breeding herd in the country. .
A large quantity of the surplus
skim milk of the dairy is used as ad
ditional food for a herd of pasture
raised hogs. The hogs are pure bred
Berkshires. They are kept for breed
ing purposes only, and are sold to
hog breeders all over the country.
The hog herd, with its sanitary pens
and spacious grounds, is called the
Berkshire department of the estate.
Yearly sales of young Jerseys and
of Berkshires at public auction are
made on the dairy grounds, and on
account of the rare opportunities
that they offer for obtaining the best
types of these world famous hreeds'
they are numerously attended and
by representative breeders through
out the country.
CHINGS |
The Baltic Sea is not salty enough
to sustain the life of the oyster.
S e e
The republic of Liberia, Africa, has
twenty-two species of rubber trees.
Dainty Indian muslins are made
from the fibres of the banana tree.
A spider will eat twenty-seven
times its own weight in one day, the
scientists tell us. SEHGE D
An English banker’s “dear” wife
wears $2,500,000 worth of gems
when she goes to a ball, :
The Rhodelsland Sealer of Weights
and Measures has found a thousand
short coal baskets in the State.
The best cheese made in Switzer
land is usually exported, and is sel
dom to be had even in the famous ho
tels of that country.
It is said to be dangerous for peo
" ple who. are not accustomed to a high
altitude to drink whisky when they
iare 5000 feet above the gea level,
| Carriages with springs were prac
tically unknown prior to the seven
’ teenth century and did not come into
general use until well into the eigh
‘teenth century. 78 ;
\ . —————
~ Polish women are engaged at work
as navvies on the dams now being
constructed near Bredstedt, Sehles
‘wig, Prussia. They are said to work
‘as well as men and for less money,
l The deepest hole in the earth ever
‘dug is in the coal fields of Paruscho
iwitz, Upper Silesia. It extends to a
‘depth of 6570 feet, or a mile and a
‘quarter.
e ——— e ee et
¥ish to Kill Malaria.
According to a consular report,
Count Birger Moerner, attached to
the Swedish consular service, has dis
covered a species of fish called Pgen
domugil gignifer, which subsists on
the larvae of mosquitoes and thrives
in shallow water. By mediation of
the Swedish Ambassador, he commu
picated the fact to the Itallan Govern
ment, which took up the matter eag
erly, and requested the consul to
send a few thousand of these fighes
in order to etpose them in the
swamps and marshes infected with
malaria. It proved very difficult to
find a sufficient number of tishes, but
he succeeded, and the first lot has
been shipped to Naples, The result
of the experiment is awaited with
great interest in Italy and other
countries. The Psendomugll signifer,
or “hlue eye,” ag the fish is common
ly called in Australia, belongs to the
family ol Athorinides, a small kind
of carnivorons fish, and is frequently
found in the ncean and in rivers of
the temperate and tropic zones.
There are fourtcen principal kinds
and sixty-five sub-varieties in differ
ent parts of the world, They resem
ble the family of Mugilides, and are
generally seen in shallow water. The
“blue eye” is a very small fish, about
one and one-half to two inches long,
The name is due to the hrtlifant blue
color of the iris; the male has yellow
and black striped fims,—ivvdee Ad
wtiser. . .
R R
S v g iSyot s SO £ 00l Gl %RAL e R esl VTP
V=E SRR Cm——ys—arn T s
A WAe BB iIS Y ePO N
& RET> T R IS R e
AL TR 2O\ L P
: ~ P (s
‘ ; g \\
: ; U
_QUG B g
e,
~ Food For Pouliry. :
_An experienced poultryman says
three parts of ground sunflower seed
and one part cracked corn is a fine
mixture for fattening poultry. Where
only a smal quantity is grown the
best 'results are obtained by throw
ing the heads to the poultry and let
them have the exércise of picking out
the s"ffeeds.-—Fal‘mers' Home Journal.
“Grow Forage and Feed It.
. One of the greatest helps, then, to
the farmer in cheapening the cost of
his crop is the production of forage
of high feeding value and the feeding
it to cattle, thus adding the cattle to
his sources of income, and from their
manure spread broadcast on his land
inereasing the humus content and
furnishing a valuable plant food.—
Progressive Farmer.
.. Kick the Barn Door. :
- One writer advises his readers not
‘to kick the cow when they get mad,
but to go and kick the barn door. A
farmer may be considered insane who
would kick the barn door, but there
is about as much sense and a great
deal more benefit to the cow in so
doing than to give the cow a sound
thrashing ‘for something she cannot
reason out.—l'lorida Agriculturist.
~° To Mecasure an Acre.
“To measure an acre, tie a ring at
each end of a rope, the distance heing
sixty-six feet. between them; tie a
piece of colored cloth exactly in the
middle of this, One acre of ground
will ba four times the length and
two and a half times the width, or
the equal of sixteen rods one way and
ten rods the other, making the full
acre 160 square rods. Keep the rope
‘dry 8o it will not stretch. A rod is
sixteen and a half lineal feet. An
acre is 4840 square yards, or 43,560
8q ‘ feet.—American Cultivator.
e ¢ The Farm Horse.
1 find it is cheaper in the long run
to keep the farm horses in a healthy,
thriving condition. Neglect sooner
~or later is apt to bring on heavy cost.
-~ Poorly ventilated and damp stables
re liable to bring on coughs and
colds and other diseases.
~ Regularity in feeding is more im
‘portant than I used to think it was.
If Horses are disappointed by failure
‘to feed them at the proper time they
become uneasy and do not thrive so
~well, while irregular feeding with
different kinds of food is more liable
“to bring on colic and indigestion.
- The food should be regulated ac
‘cording to the work done. A great
‘deal of food is wasted through the
‘winter by overfeeding and careless
feedipg.—J. C. C., in the American
il ¢ % N e P
‘ fimy in Good Management,
By having good pasture as many
months in the year as possible, one
will be able to carry his dairy cows
through the twelvemonth at small
cost, and they will supply fertilizer to
improve the plowed part of the farm.
Supposing that one-half or one-third
of the farm was used for cultivated
crops with such management, it
wo?u} be possible to make that one
half or one-third yield as much net
proht as all the farm under the sys
tem of farming that ig all too common
now, and the direct profit from the
pasture or dairy would remain as so
much extra profit. That good man
agement would materially aid in the
paramount problem of fewer acres
and more bales, bushels or tons per
acre, with more net profit got more
certalnly. —Progressive Farmer,
; Rats,
My experience quite agrees with
the remedy of H., C. 8., which you
published recently. For readers who
have not complete files this seems
worth repeating. It is a radical and
absolutely clean cure, as follsws: In
a dwelling the rat holes will be found
in the eellar against the foundation
wall, and be sure to find all the holes
and pour into and around each one a
good supply of pine tar, not coal tar.
In forty-eight hours there will not
be a single rat in the house, and they
can_be kept out by replenishing the
tar when [t becomes hard. A two
quart ean of tar will keep the house
clear for a twelvemonth, The writer,
many years since, drove out and kept
out of his house a great hody of rats
for all the years he lived in that house
after he learned how.—A. J, P., in
the Country Gentleman,
TFarin Tools Fost,
Many farm tools are lost Lecause
the farmer has no definite place to
keep them and could not find them
when wanted. These lost tools often
come to light in courge of time unless
spoiled by rust and neglect., Many
an lmplement has to be replaced in
a year or two whieh would have
lagted a long time if given proper
care. Besides the injury to the tools
it .18 probable that moet farmers
waste more time searching for tools
that are wanted for use than would
amount to the damage done to tools
by neglect. It is not diffcult to got
into the habit of keeping each tool
and fmplement In a convenient place
and returning it to that place after
use. It is much ecasler to walk a con
slderable distance toono known place
than it is to go here and there in the
attemapt to locate a tool that has no
place in pardicular for storage,—
American Cultivator,
: Pure Food For Animals,
" @eorge B. McCabe, solicitor of the
Department of Agriculture, remarks
that the national pure food law is for
the benefit of beasts as well as hu
man beings. The following example
is cited: Suppose a farmer living in
Indiana, near Chicago, should haul
his hay into the Illinois metropolis
for marketing. Suppose, also, that
this farmer claims his hdy to be tim
othy. If he sells it under this claim
and the purchaser discovers that the
hay contams red to‘p the farmer is lia
ble to prosecution under the pure
food law. Quite proper. Likewise,
presumably, the faithful horse who
at the dinner hour finds shoe pegs
served, when the menu calls for oats,
will have quite as good a ground of
complaint under the law as the un
suspecting housewife upon whom the
unscrupulous peddler foists nutmegs
made of basswood. lln this war on
the sale of fraudulent foods let no
guilty man escape.—Rochester Demos
crat and Chronicle.
T'ork Raising, |
To sum up the few essential ele
ments involved in profitable pork pro
duction they include good quality in
the breeding stock, as the pure-bred
sire is the farmer’s best friend in all
live stock breeding, although some
do not realize this fact and think that
a common-bred sire will do as well,
The pure-bred gire is prepotent and
will have a uniform class of offspring,
possessing quality, while the other
will impress or intensify upon his off
spring lack of quality or perfection
and the dlfl?erenci in the price of the
two will not justify the results.
Provide range, an abundance of
grass and succulent feed, a well bal
anced ration, regularly fed, also char
coal, ashes and salt and an abund
ance of pure water. If not blessed
with natural shade in the summer
provide it, Have dry, clean, comfort
able pens, with abundance of sun
light, stock kept free from vermin,
good troughs and clean feeding floors,
and success invariably will be the re.
ward.—R. E. Roberts, Corliss, Wis.
Crimson Clover,
Can it be sown in summer in grow
ing corn, to plow under the follow
ing spring, without injuring the corn?
J. B. A., Logansport, Ind. Answer:
Yes. Sow ten pounds of seed per
acre fmmediately preceding the last
cultivation. If that is done with an
implement with eight or ten moder
ate sized teeth, similar to a spring
tooth cyltivator, it will be better than
if the last cultivation is given by an
implement having fewer and larger
teeth. Ordinarily, clover seeds sink
into the ground and grow without
being covered, but at the season when
it is proposed to sow it the ground
may be dry, and heavy rains may not
supply sufficient w.m therefore
it is best either to harrow or culti
vate in the seed, although success
frequently comes by sowing imme
diately after the cultivator when
heavy rains quickly follow the sow
ing. It will net injare the corn to
any appreciable extent, We are in
clined to believe that the shade the
clover furnishes is a compensation for
the moisture and plant food. which
the roots take from the soil. Fre
quently this erimgon clover is killed
during late winter and spring, but
this need not discourage you from
sowing it, since the quantity of nitro
gen and other plant food which it will
gather or set free for the use of fol
lowing plants is very large, although
there may be no clover in May to
plow under. If it lives through.
the winter nicely, so much the bet
ter, The seed may be sown from
horseback, the horse being muzzled
if the corn is tall.—Country Gentle«
man,
Chicks Dying in the Shell,
It is nearly time for those who
have incubators to begin to put them
to work. The papers and incubator
calalogues are full of reports of won
deriul success with incubators, and
there must be good results as a rule
or people would not buy them, but
we seldom hear of the failures, Mrs.
Gomperts, , writing to the Florida
roultry Journal, gives a bit of her
experience as follows:
My experience with incubation
may be of benefit to some one. 1
would be glad if some one else would
try it and make a report through our
paper, in order that notes on results
might be compared, perhaps profit
ably for all of us,
I can't remember jnst how many
inferiile eggs I had—fifteen, I think,
They were eges 1 ordered, and I was
afraid I wonld get them too hot, so I
run the incubator rather low,
I have noticed that when I ran the
incubator a little high-~that s, a lit
tle past the mark-—and had plenty of
moisture I got helter hatehes,
Kvery fertile egg, except three,
hatched one time, and every one ex
coept flve at another time, These were
my best and they were hatched when
it was warm and I kept the tempera
ture up as high as I dared,
I take thne in turning and cooling
eggs. 1 leave them out and then
leave the door open, unless it is cold,
until I trim and fill the laump. Then
I bring the temperature up slowly,
but surely,
Now, I do not mean that I run the
tomperature as much as one-holf de
grea higher than the dircetlions, but
full up to a hair's breadth past the
mark which is given In the instruc
tion book with your machine., I firme
ly belleve that low heat is one cause
of egg weakness, 1 always turn the
oggs twice dally from the day they
are lald until the day before they are
hatched,
§ Household Platters.
. " Rufiled Net Curtains. 4
To do wup rufiied net curtaing,
stretch out on a sheet after starching.
Pin just to the rufiles and leave until
dry. Take up and iron only the ruf
fles, dampening as you go along. This
will Tleave the ecurtain perfectly
straight,—New York World. Lo
Handkerchief Bag, =~ -
A useful gift to hang on dresser is
made of two fancy linen handker
chiefs with open borders. Lace to
gether three sides with baby-ribbon,
putting a bow in each corner. Run a
ribbon through top border to draw
together like a bag. Put the loops
of drawing string over mirror, screw
on dresger, and you have a very pret
ty soiled handkerchief bag. — New
York Journal. S
i S
To Clean a Straw Hat. |
Buy twa cents’ worth of oxalis
acid; this is enough to do three or
four hats. Dissolve a little in hot
water and scrub the hat until it is
clean; rinse under the tap and place
into the shape you require it to be
and put out in the sun or in front of
the fire. Then it will lcok as though
it is a new hat. Be careful the ox
alic acid bottle is labelled poison and
locked away from thildren. — New
York World. S
Serving Crackers, « - -~
The hostess who is ever on the
lookout for novelties for her after
noon tea table should be sure to
serve her crackers in little baskets
made of themselves, G
Use salted wafers for the basket,
allowing one to a side, and tying
them together with a narrow satin
ribbon about a quarter of an inch in
width.
Put this on a handsome plate cov
oed with a lace doily and pile the
other crackers in and around it.
The effect is charming and will be
much admired,
One hostess used these cracker
baskets as corner pieces on her lun
cheon table. In the centre were pur
ple asters, while the crackers were
tied with purple ribbon the same
shade and were filled with purple
and white grapes.—New Haven Reg
ister. St
‘,,.......@
'
) ‘d
¢
teaspoonful of salt, two cupfuls of
milk, two cupfuls Graham flour.
Sugar Gingerbread.—Two pounds
of flour, one of sugar, one-half pound
of butter, tablespoonful of ginger,
two eggs, one teaspoonful of salera
tus, one tea cup of water,
Snowballs,~Boil two __?unces of
rice, a pint and a half of milk, a little
vanilla flavoring and sugar; when the
rice is quite soft put it into little
cups. Turn it out when cold and put
custard or cream around, and a little
jam on top of each.
Rice Pudding.~—~Wagh in several
waters one cupful of rice and mix
with it four cupfuls of sweet milk,
one-half teaspoonful of galt, one-half
of a cupful of sugar and the grated
rind of a lemon. Stir in two eggs not
previously beaten, turn into the pud
ding dish and bake for three hours.,
Cranberry Batter Padding.~~To a
cupful of sour milk add half a cupful
of sugar, a teaspoonful of ‘salt, two
egzs and one teaspoonful of soda,
Beat until light, then add enough
flour to make a thin batter. Flour a
pint of cranberries and stir into the
batter. Bake in a moderate oven until
baked through. Serve with sauce,
Dressing for Boiled Beets.—One
teacupful of vinegar, one tablespoon
ful each of butter and sugar and a
little salt. Migc all together in a
sauce pan, and when it boils add one«
fourth cupful of sweet cream blend
ed with a teaspoonful of flour. Let
cook up a minute, stirring, and pour
over the boiled and chopped beets.
Nut and Potato Croquettes,—
Coarsely chop enough black walnut
meats to measure one cupful, Mix
them with one cupful of mashed and
seasoned potatoes and one cupful of
soft bread crumbs, Stir in two well
beaten cggs. Add a high seasoning
of salt, pepper and onion juice, a few
drops of lemen juice and three table
spoonfuls of beef stock. When cold
mold into croquettes, dip ench into
beaten egg, roll in fine crumbs and
fry in deep, smoking hot fat,
North Carolina Chicken Stew, -
Cut a young but full grown chicken
and put it on to stew in o pot with
plenty of water, adding salt only, then
take a pi=' -t flour, one egg and
water €nowusa to mix into a stiff
dough, which knead till perfectly
smooth, Roll out into a sheet as
thin as possible, and let it stand to
dry for at least an hour, then ent
into narrow stripg, pull these into
pleces two or three inches long, and
drop—-one by one-—into the hoiling
stew-—with plenty of water in jt—
and boil for ot least an hour, shaking
the pot occasionally, but never stir
ring, or the dumplings will stick to
gether, When done, pour all into a
large platter and dust with pepper.
Tais 1s a delicious stew, and the
dumplings, besides being tender and
toothgome, can be eaten with jmupu
nity by an invalid,
