Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1871-05-05
FARM AND FIRESIDE.
nvERTJsING RATES.

adontod the plan of having COWS come in ia
the early Spring, and there is wisdom in 50
doing for a greater product of milk is OBJ
tain ed, and the health of the COW better
preserved Farmers have learned that by
this means milk fever may be avoided, and
the garget, caked udder, etc., which very
materially detract from the prospective pro-
fits on the dairy, may more gensrailJ Dc
averted. They understand that when a
COW comes in during the cool weather OF
Spring, while kept uron dry feed' there is
but little danger FROM diseases, and that
| when this event takes place after the animal
has been turned to grass, and the weather
has become hot, the case becomes hazard
Gus. -,
Cows that come in at this season OF the
wear. need special care, however, or they
will not Weld through the season the ex-
pocted profit Food amounting in nutritive
Qualities to an equivalent of the milks Sc
GREETED, must Re given, or there Will ps
draft upon the system reducing flesh and
strength, and SO checking the general vigos
and animation Of the constitution that full
recovery will not be made during the entire
| season.
| OOr0WGul duu CUIu III oAO S"ip 10 AoN -
great deal by dairymeD in the Spring, and
it is one of the best grain feeds that can De
given to make flesh and fat, but one of the
poorest as direct milk producer. Of
course, COW in good condition will secrete
more milk than poor one, and, so far as
this goes, corn is a good feed. Wheat bran,
mill stuff or middlings, cotton seed cake,
meal and oatmeal are good milk producers,
but cow fed upon these will not increase in
flesh as rapidly as if fed upon corn. Wheat
bran, which is one Of the very best feeds
for milk producing, will not fatten steer.
Oat or cornmeal mixed, or cornmeal with
bran and middlings fed together are profit
able, one to keep up the strength of the sys-
ten and the other to roduce milk.
Farmers who have roofs to feed at this
time are wise and fortunate roots are
good regulators and put the animal in right
condition while upon hay, to change to pas
turs feed Il is to beregretted that farmers
do not more generally appreciate the value
of roots for stock feed and give their cult
| walton more attention.
OvEReRowN Hoes.-Col. Holman, in an
article upon overgrown and medium sized
animals, thus speaks of hogs, indicating bis
preference for the smaller breeds: "There
is not one single advantage to be claimed in
favor of big hogs. There never was mon
stsr hog which did not make the man who
raised him pay for every pound he weighed.
They don't furnish an ounce Of meat gratis,
but charge full price for every atom of their
carcass. When slaughtered, it takes a long
time to get one cool to the marrow in ths
bone, and then when the hams are put in
salt, it is troublesome to finish them to the
centre.
"Four hundred pounds, live weight, is as
large as hogs should be, in order to make
good bacon Beyond this size, there is a
loss somewhere Either the feeder. butch
er or consumer is beat, and as a general
thing, every one who has anything to do
with the big hog will find, if he observes
closely, that they are not so profitable as
the smooth, nice hogs of only three hundred
and fifty pounds weight A small head,
with little upright ears, and legs and ears
delicate to perfection, are marks which ill.,
dictate the greatest amount of flesh for any
given amount of food consumed and will
always draw more readily the attention of
the butcher
CHEAP PA1NT-Of course every farmer
knows how to slack lime for making the
wash. Select large, clear lump of lime.
and in Stacking it use only boiling water
Turn the water on slowly, and when fully.
Stacked dissolve in water aud add small
quantity of sulphate of zinc and little salt
This causes the wash to harden. The sui
phate of zinc should be used in all wash in
tended for outside work, but may be omitted
If salt be used-in that for interior walls.
For colors use the following If plea
SAINT cream color is desired, add yellow
ochre until the desired color is obtained
For fawn color add four parts amber, one
part Indian red, and one part lampblack
For gray or stone color, add four parts raw
amber, and two parts lampblack. These
tints will be found more durable than COM
mon whitewash, and fences, outbuildings,
etc., look very well covered with them.
CABBAGE SLAw.-One head Of cabbage,
chopped very fine. The dressing, and how
made Put into kettle or deep pan about
half pint of vinegar, not too strong; set it
on the fire to boil; add one pint of rich
cream, two eggs, well beaten, one table
spoonful of dry mustard, one teaspoouful of
pepper, two teaspoonsful of salt; stir brisk
ly, and as soon as it boils up toss in the
cabbage, and poor out in less than two min
utes, or it will make the dressing too thick.
1t is good, warm or cold.
To PREPARE ROAST BEEF.-Dress the
beef as for roasting have pot ready, with
about two quarts of boiling water; lay your
beef In steamer, and SGT it over the boiling
water !; let it steam for an hour and half,
then lift it out of the steamer into drip
ping pan, put some Of the gravy around it,
and set in quick oven about fifteen or
twenty minutes. Try it, and you will find
this way preferable, as the meat is so much
more juicy and moist. Two hours to cook
a ten pound roast.
BEST GRAvY-Put two tablespoonful OF
fat. pound of meat, an onion and carrot
sliced, and little broth on the fire. When
the meat is well fried, water is to added
1t is impossible to make good gravy without
carrot and onion, as each contains sugar.
which gives the gravy pleasant favor
The volatile oil of the onion evaporates
while frying, SO that the gravy has no pun
gent taste or smell.
/ KEEP Your BEST CALVES. Many far
mers, for an extra dollar or two, sell their
ha.t ao1vas to tha hutohar ond ro;eo o,,ob 90