Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1871-11-17
FA And FlRESIDE.

with its roots, the earth already solid we
say earth instead of soil, as the roots pene-
trate the hard suhsoil aud in this firm bed
the roots continue. What does this teach
us 1t teaches us that W. are % pack the
earth well round the roots when we trans
plant our trees. They were ussd to it in
the nursery or where they stood, and they
require at least the same solid grasp. The
way we pack, ven if we do it pretty close
ly, sill falls far shor. of t'a original pres
sure. We can only pack close enough by
pounding; other pressure is not sufficient.
Do it carefully, but do it e ly. Have the
roots all spread out evenly and naturally
strained root will not thrive, and then ap-
ply the pressure Of course, the finer the
soil is sifted ard worked in among the roots,
the better. If moist, the packing will be
the more effectual. In this way your trees
will have many advantages. They Will
withstand the wind and the drouth, and even
the rain better; there will not be that wash
ing among the roots, making them even
more loose than before, but they will resist
even, to some extent, the penetration OF the
moisture in the solid bed in which they are
established.
But it will seem to many that to pack SO
close the roots will be choked. Have we
not already referred to the original firm
packing of the tree when nature plants and
grows it? 1t is the business of the roots
to absorb Will it not then be seen that
the more close the contact the more chance
for this absorption Experience, if nothing
else, would be sufficient here Be not
afraid, you cannot pack to close you can
not pack close enough Get solid bed of
good mellow soil, set we'll and firmly, and
then pound on the earth. We prefer on
the whole the Spring (early) for transplant
ing, though, of course Fall will also do.
KEEPING EGGS FOR WINTER-At differ
ent times have read il your paper many
ways in which farmers wives Icy in their
eggs for winter use but never saw the
way do it, S mple as it is, ii [ have only
good eggs, and good eggs everybody must
have or they will not keep in any way In
August I generally commence saving eggs
and am very careful to save only good and
fresh ones take boxes which hold about
1900, put on the bottom a layer of oats,
aud set my eggs all point downwards, SO
that not one touches the other, until the
layer is full, then cover with oats and make
another layer end so on until the box is full,
then set in a cool, dry place, where it does
not freeze, until used. have followed this
way for the last twenty years, and cannot
say that ever lost more than one or two
out of fifty, and then generally found that it
was knocked or put down unsound. use
small boxes, so that can use first the eggs
which I put down first. / have never
thought of changing my way, although L
have read so many ways to do it, for in
stance, in ashes, in fat, i'll lime. in limewa-
Ter, and even vanishing them, because my
way seemed to me the simplest and cleanest,
and am just as sure to have good eggs
next February and March, which lay in
aow, as I can have good eggs now. There
is no danger of having any mus taste to
the eggs if you keep them in dry place
mo are careful to use dry oats,-A Farm,
er's Wife, IN Country Gentleman.
FEEDING FOR Milk AND BEEF AT THE
SANE T1ME.-ln a recent conversation with
an intelligent farmer we learned that his
practice of managing his COWS. especially
the ones, iu Winter, was to feed for beef
while they were giving milk. In this way
he thought he gos pay in milk for all it cost
to fatten the animals, giving them their in
creased value for profit. For instance, he
takes farrow COW in the Fall or early Win
ter, and commences feeding her the same as
he would if she was intended only for beef.
This be keeps up through the Winter, and
she not only puts on fat. but gives double
the milk that could be obtained on ordinary
keeping. Not only does she give good
mess, but it is rich. The milk is consider
ed fully equal in value to the cost of the
keeping the COW. Now mark the result. -
Instead of her being thin and of very
mall selling value in the Spring, she is
ready for the butcher at the very time of the
year when beef generally brings the highest
prices. -
GLUE MADE WATER-P PROOF TO make
common glue insoluble in water, small
quantity of bichromate Of potash should be
added to the water with which the glue is
mixed when required for use, and the artl'
eles to which it is applied should be exposed
TO the light. The precise proportion of the
bichromate required must be found by eXpe-
riment; but in general it will be as one to
fifty that is, at the rate of one pound of
dry bichromate of potash to fifty pounds of
dry glue.
LEMON PUDDING. One pint Of bread
crumbs, one quart sweet milk, one cup
white sugar, four eggs (reserve the white Of
two J CRATE the rind of one lemon. While
the above is baking, make the icing of the
whites and stir in the lemon juice. After it
is baked spread on it layer of jelly or any
kind Of ripe fruit, then the icing, and return
to the oven to harden.
To CURE BURNs.-When the skin is not
broken apply Immediately mixture of salt
and molasses. 1t is remedy which every
housekeeper has on hand and it works like
a charm. For old burns and painful sores
I have generally found it superior to any
thing else.
PLUM PUDDrNa and one half cups
sugar, two tablespoonful butter, three eggs,
one pint sweet milk, half pound of Boston
crackers, half pound of raisins, half pound
currants, nutmeg, and little salt; bake
two hours. Serve hot, with sauce.
DOUGH CAKE.-Two cups light dough,
teaspoonful of soda dissolved in little hot
water, one-third cup Of milk, two eggs, two
cups of sugar, large half cup Of butter, two
cups of four-spics and raisins,