Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1871-09-15
FARM AND FIRESIDE.

FARM AND FIREsIDE.
How TO PACK BUTTER frkins used
| with best success are manufactured from
we'll seasoned hard spruce, although white
fir. oak or ash will do No sap should be
| left in the timter on any account, as, by
long standing the sap is liable to sour,
grow black and mouldy, and lnjure fhe but
| ter. Size, about twelve inches deep by
eleven in diameter at the top, and nine at
the bottom in the clear, with good tight
cover made to fit close, SO as to exclude all
| air.
This size will hold FROM twenty to thirty
pounds, and the shape is preferred by the
retailer on account of the ease of which the
butter is returned to the frkin. Too much
care cannot be used in preparing the firkin
before packing the butter This should be
done by soaking it in spring or well water
from four to six days, changing the water
at least once each day, till there is no smell
of the wood to impart its flavor to the but
ter. The day previous to using, fill the mr.
kin with scalding hot brine, cover it tight,
and let it stand till you are ready to pack
your butter. Then turn out your brine,
and rub the inside of your tub with the best
of Liverpool salt. Butter packed in this
style of packages will always sell at the
highest prevailing rates for the quality of
butter for, however dull the market may
be for pail or export, still certain amount
is needed under all circumstances by the
trade, and this package is the most handy
for their use.
OUNCE JELLY.-Very nice ounce Jelly
may be made from the skins and cores
alone, as the seeds and core contains glu.
tinous substance but the flavor is improv-
ed by the addition of few ounces. Take
four pounds of ripe ounces; peel and core
all but five or six. Save these, slice them
fine, and put them over the fire to boil with
the cores and parings, adding quart or
more Of water. Boil slowly, for half an
hour; then strain, and pour in a preserving
kettle. adding pound of granulated sugar
to every pint of juice. Place the kettle
over the fire, and stir until the sugar is dis
solved Boil for ten minutes; then pour
in glasses or bowls, to cool. This makes
fine jelly, of clear, amber color.
The ounces which were peeled and laid
aside, may either be preserved, or canned.
If preserved, they should be boiled in clear
water until tender, then placed in a jar
Allow three-quarters of pound of sugar to
each pound Of ounces; add to it the water
in which the fruit was boiled. Boil and
skim we'll, and pour over the ounces while
hot Ounces should never be boiled with
the sugar, as it hardens them.
OUNCE MARMALADE.-Takeh half peck
of ripe ounces; pare and core them put
the cores and parings in preserving kettle,
the ounces in steamer above the parings,
and boil until they are thoroughly softened
by the steam. Take them out 10 dish and
mash them. Strain the water, which you
will find ricy and glutinous, from the cores
and parings; pour it over the ounces, and
put them in the preserving kettle with three
pounds of sugar Boil slowly for half an
hour, stirring them we'll in the meantime
Take the kettle from the fire, and dip
the marmalade, while hot, into bowls When
cold, cut circular pieces of white paper, and
lay one upon the top Of each bowl. Keep
in cool, dry place.
HARDENING CUCUMBER PICKLES .-"W."
wishes to learn how to keep pickles from
becoming soft. Alum will harden cucum-
bers. To a gallon of vinegar, add one
ounce of powdered alum. IF the vinegar
is put into bottles tightly corked, and set
in kettle of cold water, with hay or straw
between them to keep the bottles from
knocking together, and allowed to remain
over the fire until the water boils, then re-
moved and kept in the kettle until nearly
cool, the vinegar will keep perfectly clear
when used for pickles but it should be
added to them cold. Shreds of horse-rad-
ish roots will prevent all pickles from mould
ing Correspondent Country Gentleman
To CURE FELoN.-The Freeport Jour-
nal furnishes the following cure for felon,
which is easily tried by the afflicted, and,
if all right, cannot have too wide publicity.
A friend tells US of sure cure for felons,
which is very simple and can be prepared
by any one. Take an earthen crock, put
in quantity of live Goals, throw on hand
full of hops, rye -four and brown sugar, then
steam the affected part for about fifteen
minutes, repeating two or three times by
holding it over the vessel The better way
is to bore hole through board, thus hay
ing the effected part only coming in con-
tact with the steam. He guarantees GER
tain cure.
A USEFUL HINT TO M1LKERs--A lady
correspondent recommends the application
Of strong decoction Of tannin, as speedy
and efectual cure for soreness in the teats
and udder of COW. 1t may be obtained at
the drug stores, and few cents worth is
sufficient. In places where the prepared
drug cannot be readily obtained, strong
tea made of oak or hemlock bark, and ap.
| piled twice day for few days in success.
sion will be found to answer the purpose
nearly as well.
Coon PAsTE.-Dissolve one ounce of
alum in quart Of warm water when cold
add as much -four as will make it the con-
| tistence of cream: then stew with it as
much powdered rosin as will cover shil-
| ling, and two or three cloves-boil it to a
consistence, stirring all the time. This
paste will keep for weeks, and when dry
may be moistened with water.
CURE FOR CcRNs.-First pare them we'll
| fhop kol1orp II