Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1871-12-08
FAM AND FiRESIDE.
ADVERTISING RATES.

At the Richmond, Virginia, State Fair,
which had Just been held, DR.. J. A. Reid
took the first premium for butter, and made
the FLOWING statement of his method Of
making it:
We cool the milk as soon as possible af-
ter it is mils cd small portion Of ice
around the pans cools it very soon. The
milk is allowed to stand about twenty-four
hours before it is SKINNED, aud, if properly
cooled when first MIXED, it will not thicken
or sour in that time in scarcely any weather
in well ventilated dairy. We use care
in skimming to take only the cream-the
less milk with cream the better. The cream
is kept in stone jars, and churned as soon as
it begins to sour. We use the barrel churn
and par, fifty to sixty revolutions per min
ute. with steady even stroke; it takes from
| thirty five to forty five minutes to make tho
| butter come. AS soon as the granules be.
| gin to form, if they are soft or of q whitisa,
creamy appearance. as they will be if the
cream is too warm, we cool down with less
until they acquire proper consistency. AS
soon as the churning is finished we draw off
he butternilk and press the whey all out Of
the butter with the paddle it is then sailed
at the rate of one ounce of salt to one pound
! of butter, which is we'll worked in the but
ter. 1t is then set aside for six or eight
hours for the salt to dissolve and the butter
to cool, when it is thoroughly worked and
pressed to get the whey all out OF it, and
the paddle, and packer all the time and
never touching it with the hand. An ounce
of salt is none too much, as large portion
of it is carried off with the whey in the last
working of butter As soon as the jar is
filed thick coat of salt is put over the top
of it. then piece of paper CREASED by dip
ping it in melted suet, a cup of butter is
placed over the top Of that, then another
fold Of paper, and all secured by tying
thick cotton cloth over the mouth of the jar.
Butter managed In this way will keep from
May until the next Spring perfectly sweet.
S. w. Ficklin, of Albemarle county, who
took the first premium for hams, stated that
he cured them as follows
For each hundred pounds of hams ten
pounds salt, two ounces saltpetre, two
pounds Of brown sugar and one ounce of
red pepper, and from four to four and half
gallons of water, or just enough to cover
the hams after being packed in water
tight vessel Cor enough salt to make brine
g foat>a fresh egg high enough, out of the
water } From five to six weeks iu brine, hang
up, smoke and then put in papers and bag
ged with the hook turned down and hung
till wanted Boil till we'll done.
A GREAT FARMERS MAxIMs.-The sue
cessiul lit. OF Mr.. Jacob Strawn, the prince
OF Atpt rican turner's, is attributed to the
close observance OF the following maxlms,
o-iginated by himself:
When you wake up do not roll over, but
roll out. 1t will give you time to ditch all
your sloughs, brake them. harrow them,
and SOW them with timothy and red clover.
One bushel of clover to two bushels of
timothy is enough.
Make your fencing high and strong, SO
that it will keep cattle and pigs out.
Ii you have BRUSH make your lots secure,
and keep your hogs from the cattle for if
the corn is kept clean, they will eat it bet
GER than if it is not.
Be sure to get your hands to bed by seven
o'clock-they will rise early by force of cir
cumstances Pay hand if he is poor
land, all you promise him if he is a good
hand, pay him little more it will en-
courage him to do still better.
Always feed your hands as well as you
do yourself for the laboring men are the
bone and slnew OF the land, and ought to
be we'll treated
am satisfied that getting up early, in
dustry and regular habits are the best medi-
cine ever prescribed for health.
When rainy. bad weather comes, so that
| you can't work out doors, cut, split and
haul your wood
Make your racks, fixing your fence Or
gate that is off it's hinges, or weather board
| ing your barn where the wind has blown
the siding off. or patch the roof of your barn
| or house.
Study your interest closely and do not
spend any time in electing Presidents, Sena-
tors and other smaller officers, or talking of
hard times in whiting store-boxes, etc.
| Take your time aud make calculations,
don't do things in hurry, but do them at
the right time. and keep your mind as we'll
as your body employed.
| STEwED OYsTERs.--We suppose that
nine out of ten housekeepers will contradict
US point blank in statement that nine out
Of ten of them do not know how to stew a
dish of oysters. By the ordinary routine
that nearly every one follows, either the
| oysters are we'd and shrivelled out Of all
semblance of themselves in shape, size and
flavor, or else the soup and ''thicking' has
a raw taste that spills it. Here is the right
method try it once and we'll warrant you
won't need telling the second time: Pick
the oysters out of the juice with fork, as
Try as possible; stew the juice, thickening
with the milk, Of which the soup is to be
made, until thoroughly, cooked then drop
sle oysters iu. and just as the cooled soup
begins to show signs of simmering. empty
out altogether, and you will have rich soup
and plump oysters, lucious enough to make
you think you never tasted real oysters be-
tore.
LEMON CAKE.--ODe teacup butter, three
seacups sugar, five eggs, four cups flour
one cup milk, one teaspoonful saleratus dis
solved in the milk. CRATE skin and juice of a
emon and half; bake in the half hour.
EL1zABErH's CAKE.-One cup butter,
three cups sugar, one cup milk, four cups
-four, four eggs whites and yelks beaten
separately. two Irresponsible of cream tarter,
one teaspoonful soda. Dark spices.
To CLEAN A GOLD CHA1N.-Put it in a
small glass bottle with warm soapsuds, and
little prepared chalk shake 1t we'll. rinse
in clear, cold water and wipe on towel.