Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1871-09-29
FAREi AND FIRESIDE.

FARM AMI TtnESIbA.
Il PRESERVING FARM Tools Every farmer
should have can of linseed oil and brush
on hand, and whenever he buys new tool
he should soak it wei! with oil, and dry it
by the fire or in the sun before using
The wood by this treatment is toughened
and strengthened, and rendered impervious
to the water. Wet new hay rake. and
when it dries it will begin to be loose in the
i Joints: but if we'll oiled the wet will have
but slight effect. Shovels and forks are pre-
served from cheaking and cracking in the
top Of the handle by oiling the wood. be-
/ come as smooth as glass BY use, and are far
less liable to blister the hand when long
used. Axe and hammer handles will often
break off where the wood enters the iron
this part particularly should be toughened
with oil to secure duration. Oillng the
wood in the eye of the axe will prevent Its
swelling and shrinking and sometimes get
ting loose. Is The tools on large farm cost
a large sum of money. - And it is certain
ly very poor economy to set men to work
with ordinary old fashioned tools. Labor.
ers should return tools to the places provided
for them after using they should be put
away clean and bright. Mould boards Of
plows are apt to get rusty from one season
to another even if sheltered, they should
be brushed over with few drops Of oil
when put away. sl'so7 s-l ~ =
FRIED SrEAK.-Take nice tender loin of
steak-fat, of course-sprinkle with little
pepper and salt, have your iron pan on the
fire, and hot put in it two or three ounces
of fresh mountain butter. melted, Of course.
by the heat: in this, place your steak, and
turn again and again. Cook quickly. brown
on each side, with all the juices Within
eve don't mean steak as thin as wafer,
but one cut good inch and half in thick
ness) Warm your meat dish, and serve
the steak piping hot, pouring on the dish
! and over the meat the melted butter, rich
with the encompassed juices Of the steak
Seasoned spicily with the simple pepper and
salt, and my life for it, you will banker NO
more after broiled steak, smelling noisomely
of the fumes Of burning fat ; either blistered
to cinder with scorching fire, or served TO
you rank with the blueness of raw beef. Of
the many ways. give us the fried steak with
its rich gravy, luscious as the trial of
roasted Con the spit between layers Of pork
woodoock This we got here, way up in
these Pennsylvania woods, in perfection,
and no one need talk to us hereafter of the
miseries of dict on fried steak"
REMEDY FOR Nervous HEADAoHR.-A
well known Kentucky minister, subject to
severe spells Of nervous headache, was in
our Office the other day, says an exchange,
during one of those attacks. Major Brown,
of Mexico, was present. and proposed to re-
lieve him in five minutss, which be did
most effectually. The following is the pre-
scription.
"Take dessert spoonful Of common So
| da. such as is used for making bread, and
dissolve it thoroughly in quart Of cold wa
ter. With this thoroughly shampoon the head
| for about five minutes, scratching the skin
of the head and the back of the neck we'll
with the finger nails. Then rinse the head
with clear cold water" Major Brown says
that he has used this remedy in perhaps
thousand cases since 1852, and never once
| failed to give relief in five or ten minutes.
This remedy is for nervous headache, and is
not for those Affections Of the head arising
from deranged stomachs.
WAsH1Ne BLANKETs..-Now is the season
for washing blankets and not every house.
wife knows the best and easiest mode Of
washing them. Here is plan that never
fails, if strictly followed. Take one pint of
soft soap, two tablespoonful of powdered
borax, dissolve in boiling water. Put this
mixture in tub, and FIJI half full of cold
| water, put in from two to three blankets. as
many as the water will well cover. Let
them stand from twelve to twenty-four
hours. Squeeze and rub them thoroughly,
and put them in basket to drain Cover an
other tub) without wringing. Rinse in
clear, cold water, and drain again.
A NICE WAY TO Cook IRISH POTATOES.
Boil them until done, then remove the skin
| carefully, and mash and strain them through
sieve. Add some milk, butter, black pep.
per, and salt to suit the taste bake half an
| hour, and serve hot. A nice custard may
be made in the same way, by leaving out
| the pepper and salt, and adding two eggs,
| sugar and nutmeg to suit the taste bake
half an hour serve hot, with cream sauce.
Mrs. W. W. Thomas, Mississippi.
To KEEP FLIES OFF BUTTER AN expe-
rienced and accomplished ,house-keeper in.
forms us that flies. may be kept out Of the
butter-plate on the table. by the simple and
novel expedient Of planting in it thin slice
of bread, cut column-wise. and inserted in q
perpendicular position. Whether the bread
scares the flies away or not, we cannot say,
but it certainly keeps them off. We have
seen the experiment repeatedly tried with
success. - gf.s.y tdsia a
| TOMATO WINE,-Crush one bushel of full
ripe tomatoes. Strain through q flannel
cloth, and to each gallon of juice add three
pounds Of crushed sugar put in an open
mouthea vessel, and tie muslin cloth over
it, Let it stand until fermentation ceases;
then rack off, strain and bottle it. The
Fejee Island and Tilden tomatoes preferred.
This is an elegant wine. Age improves it.
LEMON PRBsERvBs.-O One pound of pound
ed loaf sugar quarter Of pound Of butter
six eggs, and the whites of four well.beaten,
the rinds of two lemons, and the juice Of
three. Mix together, and simmer till of
the consistency Of honey. Stir all the time
or II will hurn MIRO w w Tho,,os