Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1869-01-01
Che Gtauriou Uinoilator.
FARM AND FIRESIDE.

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USEFUL H1Nrs.-New milk cows shouj
be carded daily. They like it, and it pay
The potato is great absorber of potaS1
Therefore wood ashes are good manure fol
it.
Put a few live fish into wells. if ang
worms infest them.
If the roots of trees arc dipped into water
just before planting, the earth that sticks to
them will give immediate support to the
small fbrcs
John johnson says that farmers must
give special attention TO sheep and cattle
keeping if they want to make grain grow
more profitable. & 1884,
Calcincd plaster is as good fertilizer as
the uncalcned, but it is usually wasted after
its use in arts ~ h ...'
Some one says if salt is kept before
horse in a stable, he will not gnaw his -man-
| ger. Trial will tell. .,..,......... .1...
Root crops not grain, are the thing for
young orchards. They do not steal so much
| tree food 1881. aiii a.i 'AT e!.
Toads alc capital helpers in taking care Of
vine patches. 3il9l -,g .gu,s4'7a.. 81
~. Experiments; seem to prove that fence
posts set up the reverse way from which
they grew, will last much the longer
T. Look out forlmorals as well as muscle in
hiring farm hands. They may ruin the boys
by their vicious examples ,,...,;.......
1t is difficult to fell collie from bolts in
horse, but a tablespoonful of chloroform in
twice as much mucilagc, lisa good remedy
| for either. aI!n!e III .sf'7t o.ai
Rich milk is not best for calves A but
ter. COW is not a"good stock COW.
Carrots arc recommended for horses to aid
digestion, and tomatoes to COWS to improve
| and increase theamilk lGosauf .y!.eHm.
I,a1i Feed stock regularly, andcut and cook
food as muchas possible. Few farmers do
it., ..,, 4 f.,.t. ..,....
3' Managers should be low, and stables well
ventilated and well lighted. Many horses
are made blind by being keptin the dark,
MATER FOR HORSES Mr.. B. Cartlcdgc
Of. Sheffield, a member of, the Royal Vetcri-
nary College. calls attention to tire very
common mistake made by keepers Of horses
in limiting the supply of water to their ami
. mails Many owners of horses, most grooms,
and others who have the charge of them,
profess, he says, "to know how much water
a horse ought to be allowed, and when a
poor thirsty, overdrivcn animal arrives at
his journeys end, he is treated to very linn
tied supply, and the pail is taken away be
fore its necessity is half met. 1t is a miSta-
ken notion that cold water frequently produ-
ces "colic" [ have often known it to cure
the disease. When cold water does cause
abdominal pain, it is from long abstinence,
and when the horse drinks to excess. But
even this is rare. [ allow my horse to drink
from every trough I meet on the road, if the
water be Clean and, in my own stud, new
CT had case of collie. At home, my horses
always have water before them. A friend
of mine, to whom, the other day. gave this.
advice, directed his servant to adopt it. The
servant shook his head and said he thought
he knew as well as Mr. CARTRIDGE wheifNiis
horses required water, and how much The
owner in reply, told the servant that night
be so, but he must allow his horse to DIM
as often and as freely as he did himself.
Sp1cED BEEF-Talc piece of beef from
the fore quarter, weighing ten pounds
Those who like fat should select fatty piece,
those who prefer lean may take the shoulder
clod, or upper part of the fore-leg. Take
one pint of salt, one tea cup of molasses Or
brown sugar, one tablespoonful of ground
cloves, alspice and pepper, and two table
spoonsful of pulvcrized saltpeter. Place the
beef in q deep pan J.; rub with this mixture.
Turn and rub each side twice a day for a
week, Then wash off the spices; put in a
pot of boiling water, and as often as it boils
hard, turn in a teacup of cold water. 1t
must simmer for five hours, on the back part
4 Of the stove. When cold press under heavy
weights, and you will never desire to buy
corned beef of the butcher again. Your
pickle will do for another ten pounds Of beef,
first rubbing into. it handful of salt 1t can
be renewed and a piece skeptin preparation
every day. This has been used many years
BY the writer, and is good to pickle tongues
fresh from the market. - E'rchange.