Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1871-07-21
FARM AND FIRESIDE.

FARM AND FIRESlDE.
RIGHT AND WRONG WAY TO M1LK.-The
Irish Farmers Gazette publishes the follow
ing from Professor Dick of the Edinburgh
Veterinary College, on the manner of milk
ing
''The operation of milking is performed
differently in various parts Of the country.
In some the dairy -maid dips her hand into
a little milk, and by successfully stripping
the teat between her fingers and thumb un
loads the udder. This plan, however, is
attended with the disadvantage of irritating
more or less the teat, and rendering it liza
BILE to cracks and chops, which are followed
| by Inflammation extending to the rest Of the
quarter. The accounts for the disease &C.
curing more frequently among the COWS
under the charge Of one mixer than 1t does
in those under the charge Of another =; and
as this practice is more common in some
parts of the country than in others, it also
accounts for the disease being more common
in these parts This plan of milking, where
the irritation is not sufficient 70 excite the
extent of Inflammation to which | have al
ludcd, frequently produces horny thicken-
ing Of the teat, consequences of the cracks
and chops, which renders it more difficult
to milk than when in its natural state, and,
at the same time, predsposes to inhamma-
ton when any cause occurs to set it up.
These effects may be, and are, almost en-
tirely avoided, by the most scientific plan of
milking adopted in other parts Of the coun-
try, where, instead Of drawing down OR strip
ping the teat between the thumb and fin
gers, as have stated, the dairy-maid FOL-
lows more closely the principles which in
stinct has taught the calf. She first takes
slight hold of the teats with her hand,
by which she merely encircles it, then lifts
her hand up so as to press the body Of the
udder upwards, by which the milk escapes
into the teat or if, as is generally the case
when some hours have elapsed between milk
ing times, the teat is full she grasps the
teat close to its origin with her thumb and
fore-fnger, so as to prevent the milk which
is in the teat from escaping upwards then,
making the rest of the fingers to close from
above downwards in succession, forces out
what milk may be contained in the teat
through the opening Of it. The hand is
again pressed up and closed as before, and
the milk drawn easily and freely, without
the tugging and wrenching inflicted by
clumsy mixers" a..
HOG CHOLERA. Mr.. John A Drumhel-
Ter furnishes the Amherst Enterprise, the
following cure for hog cholera, which is said
to be specific Lea. -....f.. .,-......-
Take, for one hog sick with cholera,
,o;oao &c bluoetoro about tho c;1o If black.
eyed pea, dissolve in warm water. mix corn
meal what it into dough, and if you can get
the hog to eat it, he will get we'll but it
is best to repeat it Gf he eats iD for few
days.
10 prevent the disease, give your hogs
say once week, or once in two Or three
weeks-mixed into dough, about the same
quantity to each hog that you would give
to one at time, and it will prevent cholera
in your hog. I have tried it in several bad
cases and it never failed; others have tried
it successfully in the same way
APPLE DuMpL1NGs. A writer, who must
know what is good, makes the following
suggestion concerning good institution:
AS this is the season for apple dumplings,
allow me the liberty Of saying that they can
be made so that every one, even of delicate
digestive powers, can cat them with lmpun;-
ty. Of course l am saying nothing but
what good housekeeper must know al
ready, when recommend that the dough,
if it may DO so called, should be made of
about one part of flour to six parts of pota-
toes, boiled and mashed thoroughly, and
t.
paste, and the dumplings can be enjoyed by
every one without the fear of after unpl.as-
ant results. -.-
LEMoN-wArER IoE.-Grate the yellow
rind of six large lemons into a bowl,
squeeze the juice upon it, cover and let it
stand for couple Of hours, then strain off
the juice, mix it with half pint of water
and pint of rich syrup. Beat the whites
Of two eggs to stiff froth, and add two ia
blespoonful of loaf sugar, powdered and
sifted beating it in well as for icing after
the lemon water is well frozen work this
meringue quickly through it, and serve in
glasses or sauoers. If the ice is to sent to
table in bowl or dish, the meringue must
be added when it is about half frozen It
is great addition to any waterloo, making
it soft and rioh "a, >..
PRUNE-WATER IcE.-Take large soft
prunes wash them and put them to boil with
enough water to cover them take care to
keep them from from burning. AS soon as
they burst open put them into linen bag
previously wetted with water to prevent
waste,) and squeeze all the juice into pan
placed beneath; mix with little lemon
juice. Make a clarified syrup, allowing
for each pound of runes pound Of powder
ed loaf sugar and a half pint Of water;
mix it with the prune juice, and put it into
freezer. When well froaen, turn it out
in glass bowl. and serve Immediately in
saucers or jelly glasses.
A Refreshing SUMMER DRINK. "A
friend states that the most thirst-quenohing
drink that he found during the unusually
hot summer was strong cold black tea, to
which lemon juice and sugar were added in
quantities to suit the taste We have of
ten used cold or iced tea and found it an
exceedingly grateful summer beverage,
To CLEAN FEArnERs.--Dissolve four
ounces of white soap, cut small, in four