Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1867-09-27
ADVERTISING RATES.
FOR LESS THAN THREE MONTHS
FARM AND PRESIDE
Manufacture of Pine Apple Cheese

q FARM AND PRESIDE 5ai
Manufacture of Pine Apple Checses.
The Netherlanders supply the market with
what is popularity known as pineapple"
Cheese. Very excellent cheese it is, too
this Dutch pineapple keeping in all elf
mates capitally, and always commanding
ready sale at good prices. This is the Hol-
lander's formula for making Edam Or pine
apple cheese. 1t is simple enough, and she
Holland epine apples" may just as easily be
made in America, wherever four or five
COWS are kept, as it is in the Netherlands.
The fresh sweet milk is curdled with mu-
Ratio acid or spirits of salt, and the curd cut
and chopped and manipulated in the most
thorough manner in order to expel every
particle of whey. The curd is then soaked
in a brine, of sufficient strength to float an
egg, for an hour. The brine is then worked
out, and the curd subjected to a heavy pres
sure in iron moulds, that give the pineapple
form to the Cheese After from four to five
hours pressing the cheese is taken from the
form and anointed with soft butter, having
as much fine salt worked into it as it will
hold. Thus finished UP they are set singly in
rows on shelves in cool, airy place, and
with a months curing are in fit condition
to send abroad, and will keep for years in
any climate. laY v o.H 81, ~ G9t9io3
The largest of these Dutch eheeses never
exceed four and half pounds weight, to
make one Of which requires about six gallons
Of milk. So at any farmhouse, where three
or four COWS only are kept, an Edam cheese
may be made every day without interfering
with other duties, and the aggregate for
year would make a very respectable increase
Of income. =
| How To CLEAN R1BBoNs.-A lady sends
us the following recipe for cleaning ribbons,
which she wishes published for the benefit of
her sex who may wish to try successful ex-
pertinent, as she has done. In these hard
times all economical hints are acceptable
Wet the ribbon in alcohol, and fasten one
end of it to something firm; hold the other
in your hand, keeping the ribbon out straight
and smooth; rub it with piece of CASTLE
soap until it looks decidedly soapy: then rub
it hard with sponge, or, if much soiled,
with the back of a knife, keeping the ribbon
dripping with alcohol When you have,ex-
hausted your patience and think it mast be
clean, rinse thoroughly in clear water, fold
between cloths and rub it with hot IRON
Don't wiring the ribbon; if you do, you will
get creases in it that you cannot smooth
out, --Southe,m Plamer. al,s al noisa.zigsl
DIAMOND CEMENT.-This is most excel
lent material for repairing broken china,
ornaments, jewelry and trinkets. Take half
an ounce Of gum ammoniac and tables
spoonful of water melt them together until
they form a milky fluid. Then take one
ounce of isinglass and six wine glassesful Of
water boil together till tie quantity is re-
duced one-half; then add classical and a
half of strong spirits divine % Boil this mix
} turc three minutes, and then strain it through
muslin, adding AFTER while hot, the ammo
niacal fluid formerly made. Finally, add
half an ounce of tincture Of mastic resin
J The cement thus made is best preserved in
small Walls, in which it sets when cold
When required for use it can oe liquifedl by
, placing the vial in cup of boiling water
r Southern Planter. aq7f; asIJrviE 4
. How SALT FISH SHOULD BE FREsuENED. -
Many persons who are in the habit Of fresh
2 ening mackerel Or other salt fish, never
dream that there is right and a wrong way
to do it. Any person who has seen the pro-
t cess of eyaporating going on at the salt works
knows that the salt falls to the bottom. Just
so it is in the pan where your mackerel or
white-fsh lies soaking; and, as it lies with
the skin side down, the salt will fall to tho
: skin, and there remain, when, placed with
: the flesh side down, the salt falls to the bot
! tom of the pan, and the fish comes out fresh
: ened as it should be- In the other case, it
! is nearly as salt as when put in. If you do
: not believe this, test the matter for your
selves.-Maryland Farmer. Hs BIZ
, To HOUSE KEEPERS. Here is fact
: worth a years subscription to paper: "'To
4 pint of water add thirty drops (about hall
h teaspoonfuD of liquor of chloride of lime
0 Wash in this two and a half pounds of ran
. cid butter When every particle of the but
. ter has come in contact with the water, let
it stand an hour Or two then wash the but
ter well again in pure water. The butter is
then left without any odor, and has the
sweetness of fresh butter. These prepare,
3 tons of lime have nothing injurious in
them. '.'e- 3' US Ds i'~
: .aro5
S CIDER, KEEPING IT EET.---An ex.
0 change tells how to keep cider by saying -
: When fermentation commences in one bar
It rel draw off the liquor into another one
v straining through flannel cloth. Put into
S the cider three-fourths of an ounce of the
oil of sassafrass, and the same of the oil Of
wintergreen-we shaken up in pint of all
cohol. But one difficulty IS said to pertain
: to this preparation of cider. 1t is. SO palata-
> > BILE that people won't keep it long. ~ a''l'
:" ,e.d+ f.. NJ sysu -- !; tse EaE HeM
; MEASURING GRAIN BY THE GRANARy.+-
: Every bin and Granary should have a scale,
or upright row of figures marked inside,
v showing accurately the number Of bushels to
S fill it to each figure. This will enable the
. farmer to know at a glance how much grain
e he has raised, Or has on hand. -luqrry|anq
5 rar - I'll .yds1efi b9a9alga9Its cd IGnl
ID SILVER AND SILvER-P PLATED ARTICLES i9 q
The readiest mode of cleaning these articles
is to wipe them over with weak solution Of
l;or;d ammonia This readilv removes the