Newspapers / The Progressive Farmer (Raleigh, … / Dec. 8, 1887, edition 1 / Page 5
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THE PROGRESSIVE FARMER, DECEMBER 8, 1887. 6 i 0 A FARMER'S WIFE- The farmer came in from the field one day. Hi languid steps and hi weary way, llis beiided brow and his sinewy hand. All showing his work for the good of the land; For he sows, And he hoes, And he mow ?. All for the good of the land. F,v the kitchen fire stood his patient wife, Light of his home and joy of his life. With face all aglow and busy hand. Preparing the meal for the husband's band: For she must boil Anil she must broil. And she must toil, ' All for the sake of the home. She shines bright when th? farmer goes out, T.irds sing sweet songs, lambs frisk about, The brook babbles softly in the glen, While he bravely works'for Ihe good of the men; For he sows, And he hoes. And he mows. All for the good of the land. How briskly the wife steps about within The dishes to wah and the milk to skim, The iire goes out and Hies buzz about For dear o-k-s at home her heart is kept stout: There are pies to make, There is bread to bake And steps to take. All for the sake of the home. Then the day is ore and the evening has come. The creatures are fed and the milking is done: He takes his rest "netith the old shade tree. From the toil of the laud thoughts are free; Though he sows. And he hoes. And he mows, He rests from the work of the land. lint the faithful wife, from sun to sun, Takes the burden up that's never done; There is no vest, there is uo pay, For the household good she must work away: For to mend ihe frock. And to knit the .sock. And the cradle to rock. All for the good of the home. When the autumn is here with chilling blast. The farmer gathers his crop at last; His barns are f idl his Melds are bare, For the eood of the laud he ne're hath care : While it blows And it snows. Till the winter goes. He rests from the work of the land. II at the willing wife, till 3ife"s eio-ing day. Is the children's and the husband's stay: From day to day she has done her best, Until death aloi:e can give her ivs:: For after the test Come the ret. With the blest. In the farmer's heavenly home. Pacific liural Pi'ess. Up: A' FRIED SALT PORK. Slice and let lie a few minutes in a few spoonfuls of water sweetened with a tablespoonful of molasses; roll in meal, and fry. CHICKEN AND RICE. Two cups of cold boiled rice, ODe cup of cold chicken chopped fine, one cup of chicken broth, salt and pepper; boil five minutes, stirring all the while. PRESERVED GINGER. Select young and tender roots; scrape off the outer skin, and boil in syrup. The best ginger is hot and bitinsr to the taste, and of aromatic odor. EGGLESS CAKE. . One heaping cup sugar, one cup strong coffee, one scant half-cup but ter, three not very full cups of flour, two heaping teaspoons baking powder rubbed in flour BUTTER CRACKERS. One quart of flour, one teaspoon ful of soda, one of salt, one tablespoonful of butter, mixed into a stiff paste with sweet milk: beat well, roll thin, pick and bake in a quick oven. BEEF sour. Take' four pounds of beef to four quarts of water, boil four hours, add six onions' four carrots and two tur nips chopped fine, season with salt and pepper and boil one hour longer. GINGER SNAPS. One pint molasses and one cup lard heated together and pour hot in one quart flour, two teaspoonfuls soda and two ginger.. Let this dough cool, then add flour enough to roll. Roll thin and bake quick. POTTED SHANK. Boil a shank of beef till tender; chop the meat up, and season it with salt, pepper and (if liked) half a nutmeg. Reduce the liquor to three pints, add the meat, cool in a mould. It should turn out well when cold. PUMPKIN PIES. One quart of sifted pumpkin, one quart of rich sweet milk, ten or twelve eggs, one pound of butter, 11-4 pounds of sugar, two grated nutmegs, four spoonfuls of rose water. Bake the mixture in a puff paste in pie pans. VEAL SALAP. Boil a knuckle of veal in six quarts of water; when tender remove the bones, chop the meat and add the juice, which should be mostly absorbed, and two cups of cracker crumbs, cinnamon, pepper and salt ; put in a mould. Serve cold. .TEA CAKE. One even enp white sugar, one-half cup buttter, two.eggs. Beat these un til they are creamy, then add a good half -cup cold water and two cups flour, two teaspoonfuls baking powder, one teaspoonful lemon; beat thoroughly. Bake in a long tin, and cut while warm in squares. PIE CRUST. For one pie take one cup of flour, two tablespoonfuls of lard, one-half teaspoonful of salt, mix well, then add one half teacup of water. If a flaky top crust is desired, take enough dough for one crust, roll thin, spread butter over it, and roll up and let it stand while filling in the fruit, when it will be ready for use. ORANGE SNOW. Dissolve an ounce of isinglass in a pint of boiling water, strain, and let it stand until nearly cold; mix it with the juice of six or seven oranges and one lemon; add the whites of three eggs, and sugar to taste; whisk the whole together until it looks white and like a sponge; put it into a mould and turn it out. on the following da v.- SCALLOPED OYSTERS. Butter a pudding dish, roll crackers very line, put a layer of crackers, then a layer ol oysters.- season with salt and popper, and put small bits 'of ".butter over the oysters: fill the dish nearly full, having oysters on top; , pour in sweet milk enough to soak the crack ers, bake nearly an hour. If too'dry when -baking' add a little- more milk and butter. QUEEN S PUDDING. One pint of bread crumbs, one quart of milk, warmed and poured over the crumbs; yolks of four eggs, beaten with one cup sugar and one teaspoon ful butter; bake. When baked, spread over the top a layer of jelly or preser ves Beat the whiles of eggs dry, and add twTo tablespoons of sugar and spread over the top, return to stove and bake a light brown. Serve warm with sauce, or cold with sugar and cream. SALMON SALAD. Two bunches of celery and one very small head of cabbage chopped fine; then add one can of salmon with the bones picked out. For the dressing take one tablespoon of butter, four tablespoons sweet milk, four table spoons vinegar, salt pepper and a lit tle French-made mustard, one egg. Cook like custard, and when cool put ovor the chopped cabbage, celery and salmon. To be eaten as soon as the dressing is put on. SPTCE PUDDINGS. Two pounds of raisins, twro pounds of currants, one-fourth pound of citron or lemon peel, one teacup of sugar, twTo thick slices of bread crumbled fine, seven eggs, a teaspoonful each of cloves, cinnamon and nutmeg grated; two pounds o beaf suet, a piece of butter the size of an orange; about twro pounds of flour. Mix it all with milk or water and boil four hours in a bag. This quantity makes two large puddings, and may lie kept a month. Steam slices as it is wanted, and eat with a sauce. SALT RISING BREAD. Ill early morning take a teacupful of new milk; pour boiling water in until it is blood warm; put in a small quarter-teaspoon of salt; the same of sugar; then stir in one large tablespoon ful of graham flour, or corn-meal, and two tablespoonfuls of fine flour, or until it is thick as pancake batter; mix it all in a quart cup and set it to rise. Keep it of an equal heat, by setting the cup m warm water; it water gam ers on top dust a little flour and stir; it will rise by noon. Mix as other bread; mould and put in pans at once; let stand until light, when it is ready for the oven. If you have no milk, water will do for the rising. HINTS TO HOUSEKEEPERS. A much-worn broom is hard on the carpet. If possible, keep one utencil sacred to onions alone. Clean soft water and pure fresh air are excellent cleansing agents. Use them freely. Breathing the fumes of terpentine carbolic acid is said to relieve or whooping-cough. Clam broth is said to be excellent for a weak stomach, and ginger ale for stomach cramps. Do not allow the spice boxes to be come disorderly. Have each division carefully labelled and permit no mix ing of the contents. To take grease spots out of clothing wet them thoroughly in ammonia water, then lay white soft paper, over it and iron with a hot iron. Galvanized iron pails for drinking water should not be used. The zinc coating is readily acted upon by water, forming a poisonous oxide of zinc. Honey sometimes has an onion flavor, from the bees gathering from fields of onion seeds. If allowed to set a few weeks the unpleasant flavor will soon pass off. If the stove is cracked, take wood ashes and salt, equal proportions, re duced to a paste with cold water, and fill in the cracks when the stove is cool. It will soon harden. A remedy for catarrh is to gather hops when perfectly dry, and sift the pollen or ''flour" through Swiss mus lin. Use as a snuff early in the morn ing or on retiring at night. It is said that in canning fruit, after the jar is filled, if the fruit is stirred with a spoon that reaches the bottom of the jar, until all the air bubbles rise to the top the contents will never mould on top. For bunions get five cents worth of saltpetre and put it into a bottle with sufficient olive oil to nearly dissolve it; shake up well and' rub the inflamed joints night and morning, and more frequently if painful. A starch superior to gloss starch for calico and chambrey can be made of flour, by wetting the flour up with very warm water a day before you need the. starch; add boiling water and cook when vou want to use it. To keep moths out of closets, clothes and carpets, take green tansy. It is better before it goes to seed. Put it around the edges of carpets and hang it up in closets where woollen clothes are hung, and no moth will ever come where it is. To prevent pie juice from running out in the oven, make a little opening in the upper crust and insert a little roll of brown paper perpendicularly. The steam will escape from it as from a chimney, and all the juice wTill be retained in the pie. A store closet opening from the kitchen keeps the atmosphere dry and articles are less liable to gather damp ness and mould. A cool and dry place is indespensible for a store-room. A small window over the door secures coolness and fresh air. A carpet, particularly a dark carpet, often looks dusty when it does not need sweeping; wring out a sponge quite dry in water (a few drops of am monia help brighten the color), and wipe off the dust from the carpet. This saves much labor in sweeping. HOW TO VISIT THE SICK. Here is a point seemingly little thought about, although a very impor tant one. Should you wish to visit an invalid, eat a lunch and go. Should you be admitted into the sick room, go, but make your stay short, saying nothing but what will be beneficial to the sick. Don't stay as so many do, till they are entirely worn out with a train of nothings gone over by you, and wish you to go away and never to return. .Remember a sick person is .not like a well person, and persons waiting on the sick are generally worn out and have enough to do without waiting on you; so go after eating, and go home before the next meal, telling the cook when you go your intentions, unless you can be of use. If so, do what you can in the best possible way, then unless they request you to stay longer, your place is not there. Visits and sickness do not go together unless there are two or three hired girls to wait on folks and nothing else to do. But this is a little expensive, and it seems to me if wre can't make it suit to go between meals to visit the sick, we had better stay away; for I have so often heard from the cook these words, or similar: " Oh ! I am tired of wait ing on visitors who wont turn a hand at anything. My work would be light were it not for so many coming in just at meal time, causing me so much extra work, just to eat and go again, pretending to visit the sick." Such as these, I can assure you, you are not welcome. Now there are exceptions ; persons com ing from quite a distance are excusable, but they should be ready to do more than your trouble. I have attended the sick bed quite a good bit, and have been perfectly dis gusted at humanity, or the greater part of it. On one occasion I remem ber I went to attend the sick, and once just as supper was being prepared for the family, in stepped a couple, caus ing considerable trouble, stayed until after supper, then almost immediately after (without offering to help in the least) offered excuse for not coming sooner, and sorry they could not stay longer, but would, try and come again. They left, leaving all wishing they had not come, and hoping they would never return on such visits. Daisy, in National Stockman. BRAN FOR HORSE FEED. Bran is so light that it is popularly believed there is little substance or value in it. In warm mashes for cows it gives a great increase in the milk yield, as every farmer knows. Most of them account for this, however, by the belief that milk is so largely water, and that the water which cows drink with the .bran is mainly responsible for the increased supply of milk. But the substance in both milk and bran is greatly underestimated. Milk, even after its cream is removed, is a verv nourishing food, and its nutriment is of the kind that the bran is peculiarly adapted to supply. It supplies the proteine which appears in the albumen of milk. Preciseiv the same kind of materials are required to give strength to working horses. Those who feed bran to. horses largely are most in favor of it. One of its advantages is in keeping the horse from becoming constipated on dry feed and grain. " It is a cheap and valuable feed for horses at any time, and especially while changing their coats in the spring. Cultivator. RICHMOND &r DANVILLE R. R. PIEDMONT AIR-LINE ROUTE. Condensed Schedule in JEIlect Sept. 4th, 1887. Trains Run by 75 Meridian Timk. TRAINS GOING SOU PH. t Sapt. 4th, 18S7. No. 50, No. 52, Daily. Daily. Leave New York. . . 12 15 a m 4 30 p ra Leave Philadelphia . 7 20 am 6 57 p m Leave Baltimore. . . 9 45 a ri 9 42 p m Leave Washington. 11 24 am 11 00 p m Leave Charl'tsville. 3 35pm 3 00am Leave Lynchburg. . 5 50 p m 5 20 a m Leave Richmond ... 3 10 p m 2 30 a m Leave Burkeville. .. 5 17 pm 4 23am Leave Keysville. . . . 5 57 pm 5 05 a m Leave Drake's Br'ch 6 12 p m 5 21 a m Leave Danville 8 50 p in 8 05 a ra Leave Greensboro. . 10 44 p m 9 48 a m Leave Goldsboro. . . 3 30 p m 8 10 p m Leave Raleigh 5 50 p m 1 00 a m Leave Durham 6 52 p m 2 37 a m Arrive Chapel Hill,. f8 15 pm Arrive Hillsboro.. . . 7 25pm 3 32 am Arrive Salem f7 20 p m 6 30 am Arrive High Point.. 11 16 p m 10 16 a m Arrive Salisbury 12 37 am 1123am Arrive Statesville 12 31 p m Arrive Asheville 5 38 pm Arrive Hot Springs 7 35 p m Leave Concord 1 26 a m 12 01 p m Leave Charlotte 2 25 a m 1.00 p m Leave Spartanburg. 5 28 a m 3 34 p m Leave Greenville. . . 6 43 a m 4 4S p ra Arrive at Atlanta. .. 120pm 10 40 pm Daily. TRAINS GOING NORTH. . Sail??' Leave Atlanta 7 00 p m b 40 a in Arrive Greenville. . . 1 01 am 2 34 p ra Arrive Spartanburg. 2 13 a m 3 46 p m Arrive Charjotte. ... 5 05 a m 6 25 p in Arrive Concord ... 6 00 a m I 7 25 p in Arrive Salisbury. ... 644am) 8 02 pm Arrive High Point. 7 57 am 9 11pm Arrive Greensboro. . 8 28 a m 9 40 pm Arrive Salem j 11 40 a m fl2 34 a m Arrive Hillsboro. ... 12 06 p m t2 44 a m Arrive Durham 12 45 p m t4 05 a m Arrive Chapel Hill. f8 15 p m Arrive Ralejgh 2 10 p m f6 35 a m Arrive Goldsboro. . . 4 33 pm til 45 a m Arrive Danville . ... 10 10 a m 11 29 p m Arrive Drake's Br'ch 12 44 p m 2 44 a m Arrive Keysville. . . 1 00 p m. 3 03 a m Arrive Burkeville. . . 1 40pm 3 55 a m Arrive Richmond 3 45 p m 6 15 a m Arrive Lynchburg.. 115 pm 2 00am Arrive Charl'tt sville 3 40 p m 4 10 a m Arrive Washington. 8 23 pm 8 10 a ra Arrive Baltimore. . . 11 25 p m 10 03 a m Arrive lhiladelphia 3 00am 12 35pm Arrive New York. . 6 20am 3 20pm t Daily except Sunday. SLEfcPlNG-CAR SERVICE. On trains 50 and 51, Pullman Buffet Sleeper between Atlanta and New York. On Trains 52 and 53, Pullman Buffet Sleeper between Washington and Montgomery, Wash ington and A ugusta. Pullman Sleeper bet ween Richmond and Greensboro. Pullman Sleeper between Greensboro and Raleigh. Pullman Parlor Car between Salisbury and Knoxville. Through tickets on sale at principal stations to all points. For rates and information apply to any agent of the company, or to SOL. HAAS, JAS. L. TAYLOR, Traffic Manager, Gen. Pass. Agent, J. S. POTTS, Div. Pass. Ag't, Richmond, Va. W A. TURK, Div. Pass. Ag't, Raleigh, N. C. Important to Totao Growers! In saving your Tobacco Crop, use VERNON'S TOBACCO HANGERS. By their use the capacity of your barn is doubled with same number of sticks. Great saving in time, fuel and labor. Requires no change in barn and no change of sticks. Will repay their cost first season in saving your primings alone. Have been thor oughly tested and a big success. Guaranteed to ex cell anything of the kind ever ravented. Their cheapness brings them within the reach of all. No tobacco grower can afford to be without them. Will be on exhibition at our State Fair. Send your orders, giving number of sticks to be filled, and we will quote prices. Agents wanted. Address. VERNON TOBACCO HANGER CO., Greensboro, N. C. TO THE PUBLIC! Associating ourselves as Whiting Bros, to encage in the clothing business, we have purchased the en tire stock and good will of R. B. Andrews A Co., and as their successors will continue the business at the old stand. Our constant aim and endeavor will V-e to supply the wants of the public for clothing in fill its branches at popular prices. Thanking the public for the liberal patronage of the past we'hojte to merit a continuance of the same in the future. Ijpsprctfullv. . W. WHITING, C. G. WHITING. OUR FALL STOCK I- arriving daily and weave now prepared to suppl vour v,aiits. IT .i'MJSHT niTm L UUI h. i i i i j I la read v for inspection, as we have received the latest fall styles of samples. WHITING- BROS. Successor to R. B. ANDREWS rf- CO. CLOTHIERS and HATTERS, " .A. ILi IE IG-H, jT . 5- EYTTENBESG" BEOS. Trade Pala.ce! GRAY BLOCK, WINSTON, N. O. NO TIME LIKE THE PRESENT TO SECURE Unparalleled Bargains. The people are overwhelmed at the vast array of inducements we offer, and our willingness to give full value for every dollar spent with uh, secures the favor and confidence of our pn Irons, and fixes be yond all question our claim to the distinction of Leaders In Our Line ! Strongly protesting against the common practice of trickery and deception, the low prices we name for first class articles, strike with terror all competition. We know the wants of all classes. We supply them in the most satisfactory manner. We are the recognized authority on Fashion and OUR IMMENSE STOCK THIS SEASON, EMBRACING EV ERYTHING NEW AND ELEGANT, maintains our reputation. We ask you to lookat the complete line of Fashionable Fabrics! that are burdening our shelves and counters. Com pare our prices with any house in the city, and we do not fear the result. "We show all of the- LATEST STYLE WRAPS! at marvelously low figures. Full line of NOTIONS AND MILLINERY! And with a first-class Milliner and Dress Maker in the house, we flatter ourselves that we are able to meet the wants of all. Make your headquarters at The Trade Palace, When you visit Winston; and save money on al your purchases. Very respectfully, RYTTENBERG BROS. TO SCHOOLS. IN ORDER TO MEET THE GROW ing demand for specialties in the print ing of Programmes, Invitations, Catalogues, Etc. for the Schools of North Carolina, we have recently purchased a large lot of fresh, new type, and a beautiful line of PAPERS, CARDS, ETC. and respectfully solicit your patronage for anything you may need in the print ing line. For a number of years we havo done the printing of the leading Colleges and Schools of the State and their continued patronage is the best evidence we could offer of their satisfaction. Very respectfully, EDWARDS, BROUGHTON & CO., Printers and Binders, RALEIGH, N. C. J. W. WATSON, PHOTOGRAPHER, Is prepared to make Photographs, Portraits in Crayon, India Ink, Water Colore, Oil, Ac. All executed in the highest excellence of the Art. For particulars call at No. 131. Fayetteville Street. . junSOly. f 1 1 vii I m 31U1
The Progressive Farmer (Raleigh, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Dec. 8, 1887, edition 1
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