Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1870-01-07
FARM AND FIRESIDE.

e.. FARM AND FIRESlDE.
Coop BUTTER is just as easy to make
good, sweet, clean butter, as to make poor
butter. The best Of butter is made from
sweet cream, gathered as free from milk as
possible. To make good butter requires
more than ordinary care and attention.
Everything should move on with the regu-
larity of the sun. To make butter proita-
BILE, great care must be exercised IN milking
the COWS. To milk clean is important 1t
not only adds to the quantity eff butter, but
saves the COWS from positive injury. Let
farmer or his dairy get the name of keeping
good article of butter in every respect and
he will find it not only to pay, but pay well
too. ,-
M1NoE P1Es.-Mrs. L. A. G.. Take i
pints of chopped, boiled meat, p pints OF
chopped apples Il pints Of sugar. OF
pint of vinegar, J pint of the broth in which
the meat was boiled. A large pint of raw
beef suet finely chopped, 1 pint of brandy
with half a pound Of raisins, seeded and cut
in half, 5 tablespoonfuls Of ground cloves
Mix all we'll together, and put into the crust
and bake. 1t is we'll to only put in half the
brandy. when you mix it, then put one or
two tablespoonsfuls in each pie just be-
fore it is baked This quantity will make
six pies.
Mock M1NcE For the benefit of those
who, like myself, are in new country
where apples are scarce, and beef much
more so, / send you recipe for mock mince
pies: One teacup of bread one OF vine
gar; one of water one of raislns; one OF
sugar; one of molasses one-half of butter,
one teaspoon of cloves; one of cinnamon. -
The quantity is sufficient for three pies
They are equally as good as those made in
the usual way. l have never yet seen a
person that could tell the difference. Try
them, all ye lovers of mince pies, and my
word for it, you will pronounce them excel
lent. @ ai1e- r
CURING HAMs.-The following is COM
municated by Mr.. George A. Griffin, who
has long practiced this method of curing
with excellent results AS soon as the ami
NAL heat is well out, rub the pieces on every
part with salt, and lay them on shelf or in
box or barrel, as convenient, for one week.
Then rub with finely pulverized saltpetre,
Gone ounce to 20 lb. ham) aad Immediately
follow with another dressing Of salt as at
first. Repeat at the end of second, third and
fourth week the rubbing with salt alone
At the end of five weeks wash in warm wat
er, hang to dry for twenty-four hours. and
smoke.
To PRESERVE CABBAGE.-Cabbage is pre-
served in variety Of ways, says the Gar
dener's Monthly. If a few dozen only. they
may be hung up by the roots in a cool cellar,
or buried in the soil, heads downward, to
keep out the rain, or laid on their sides as
thickly as they can be placed, nearly covered
with soil, and then completely covered with
corn stalks, litter or any protecting materi-
al The main object in protecting all these
kinds of vegetables is to prevent their
growth, by keeping them cool as possible,
and to prevent shrivelling by keeping them
moist
MONTGOMERY PUDDING. Take thin slices
of sponge cake, and put into deep'dish I'M
til it is half full. Crate over the cake the
rind of lemon, squeeze the juice into the
dish, and put in wine or brandy enough to
moisten the cake we'll Then make Gust
ard with milk, eggs and sugar, and fill the
dish, and set into moderate oven and bake
light brown. When it is done and cold,
make an icing Of whites Of eggs and sugar,
as for cake, and spread over the top of the
pudding thickly. and brown it in an oven.
Serve cold. ...
L1ME.-A writer in the Journal of the
Royal Agricultural Society describing the
permanence of the action of lime, says that
be knows piece of ground containing one
hundred and sixty-six acres, which formerly
grew nothing but heath A good dressing
Of lime was applied on the surface of the
sward, which has nearly doubled its value.
This was done several years ago and totally
eradicated the heath. The lime to this day
appears in full action, as its effects annually
testify, from the richness and sweetness Of
the heritage, the texture of which has been
entirely changed by the application of lime.
For CHAppEp LIps.-Put teacupful Of
rich cream over some Goals to stew, with
three tablespoonful of powdered loaf sugar.
This has healing effect. Another remedy.
equally good, is, to teacupful Of honey,
add half the quantity Of mutton tallow, and
stew together till we'll mixed; pour it out
in cup, and keep stirring till cold. For
chapped hands, mix together equal quanti
ties Of rich cream and strong vinegar, and
rub it over every time you wash your hands.
ORANGE CREAM Dissolve one ounce of
isinglass and six ounces of loaf-sugar in
pint of boiling milk, having first rubbed off
the rind of FIVE oranges with come. of the
Jumps of sugar. Extract the juice of the
oranges, and then strain the isinglass and
other ingredients into it; add one gill Of
cream, and the yolks of four eggs, which
must be we'll beaten. Pour the whole into
q saucepan, warm it over the fire, but do not
allow it to boil; pour into basin and stir
it until cold, before you put it into mould.
To RELIEVE ASTHMA. some blotting
paper in strong solution of saltpetre, dry
| It. take a piece about the size Of your hand.
and on going to bed light it, and lay ii on
a plate in your bed room. By SO doing,
persons afflicted with the asthma will find
that they can sleep almost as we'll as when
in health
SPONGE CAKE.-No better recipe for ordi-
nary use can be obtained than the follow
ing: one cup of sugar, one cup Of sweet
milk, one egg, two teaspoonfuls Of cream of
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