Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1870-12-02
FARM AND FIRESIDE.

GET LEATHER BITs.-One of the mos
cruel things done to dumb beasts is putting
hard frozen iron bits into horses mouth
1t is not only painful. but dangerous act,
For every time living flesh touches a metal
much below the freezing point the latter
extracts the heat from the former and freez-
es it. Thus horses mouth becomes fro
zen BY the cold iron several times day put
in o it each time causing those freezings to
60 deeper and deeper, to end at last in ex
tensive liberation With such sore mouth
tho poor horse refuses to eat and pines away.
which calls the horse doctors in They cal
1t bots, CHAMBERS, horse all, &c, and go to
examining down poisonous drugs, in doses
and the next you know of the poor abused
creature, he is toted off to be food for fish
or the crows. Many valuable horse has
been "mystoriously" lost in just that way
Thinking and humane people avoid this
BY first warming the bits; but this is much
trouble, aud someimes impossible, as in
night work like staging aud PHYSICIANS
work. Now all this trouble and loss arc
entirely avoided, as We have found By long
trial, BY getting the harness makers to get
leather BITS TO: winter use, 90 made that 10
metal substance can touch the flesh. They
are durable and cost only half dollar. We
would not exchange ours for gold one, if
it coula rot DO replaced Don't fail to try
it -l.aesicam Farmer
GERMAN DISCOVERIES IN COFFEE MAKING.
The London Grocer says: ''The increas-
ed duty On coffee in the Zollvsrein has
caused the German housekecpers to take ill.,
to serious consideration whether means
could be devised for avoiding the augmented
outlay without submitting to corresponding
deterioration in the quality of their fayorite
beverage. 1t is now ascertained that in al
most all tho private houses and public cof-
fee houses the roasted coffee berries are
ground in very Intellectual manner, leaving
large coarse Jumps; but that, ground finely
one half the quantity is required to make
equally good coffee, and if pounded in
mortar till reduced to an impslpable powder
like flour, as practiced in Turkey and other
Eastern countries, still l9ss-only two fifths
is nesded. Further experiments went to
show that the result was the same whether
the beverage be prepared by simple pouring
boiling water over the coffee and letting it
stand short time to draw, like tea, or if
the infusion be allowed to boil up once or
twice, or the coffee simply fltrated. But
it was abundansly proved that by the last
named mode oil proceeding, though the
strength of the coffee remained the same, the
aroma was preserved to much greater ez-
tent than by either Of the other methods"
GRAHAM BRzAD.-A correspondent lately
asked for receipt for making Graham
read. A good article can be as easily and
quickly prepared for breakfast as eorn bread,
and it is surprising no one has yet come to
the relief Of this seeker for information
Try the following, and you will find there
is no neel of working with yeast, or of ba-
king bread from one hour to two hours,
when made of unbolted wheat -four Take
pint of sour milk. two even tesspoonfuls
Of soda; add salt and sugar or molassss.
according to taste. Stir all together, and
then work in enough fsur to make batter
as stiff as for drop cake. Drop in small
buttered tins or muffin rings, or bakein two
loavos on common pie pans, in quick
oven. If in loaves, the batter should be "a
little sitter, and the baking slower. One
or two eggs may be added If desired, in
which case less soda and sour milk Oae
quart of -four is the amount usually requir-
cd to make the batter of the required stiff.
PRESERVATION OF MEAT.-The following
plan is largely adopted by European meat
preservers:
Equal volumes Of salt and charcoal are
mixed and stirred up with melted
drippings, and enough carbolic acid added
to be perceptible of its order A layer Of
this mixture lie placed upon the bottom of a
we'll pitched and strong barrel. and upon
tEis is laid layer of meat. which in turn is
covered with the prepared mixture and we'll
pressed dowa. Melted tallow or lard is
poured on the top to serve as cover. The
tallow and the fat mixed with the salt keep
out the air aud moisture, and the oarbolic
acid prevents fermentation and destroy.
lower forms of life; the charcoal also acts
as preventative 1t is said that meat can
be indefinitely kept in this way, and it losss
none of it's good properties.
Do HENS PARA. J. Roden of An
sonia, Conn, keeps thirteen hens aud roos-
ter, and gives the debt and credit of his
fourteen fowls for 1869 az follows January,
100 eggs; February, 1854; March, 1872;
April, 21S; May. $50; June, 200; July,
1856; August, 1872; September, 81; Octo-
Der, At November, none; December, As,
total for the year, 1876 eggs, at an aver
age of three cents each, SIT %; whole cost
Of food for the year, S24 SO profit, 1913 So
Besides food for twelve chickens, which have
been fed from the common stock since J July l.
KNIVES ANB FoRKs-Powdered charcoal
is the best thing to use in securing knives
and forks, as it will not wear them out near
so fast as brick or dust, which is most COM
monty used. A small, fine grained, porta-
bic grind stone would be nice thing for
Biddy to have in tho kitchen, it would
whirl the CRIME off the knives in double
quick, but the forks are among the impracti
cables and render the process of securing
By such means insufficient and nugatory on
that account.
GINGER SNAPS AND COOKIES Ginger
Snaps-One pint molassss, half pound but
ter, one large-table spoonful of ginger, tes-
spoonful of soda, and one egg. Roll thin,
and bake in quick over.
Cookias-Onc egg, two cups of sugar,
one of buttcr, one Of sweet milk, half tea
spoonful soda. Season with caraway seed
or cinnamon. Bake in hot oven. and dry
we'll after they are taken out.
MUFFINs OF BOLTED AND UNBoLTED FLOUR.