Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-10-18
ADVERTISING RATES.
FARM AND FIRESIDE.

Otate geOlogl5t OF New Jersey, alter DIS re-
turn from visiting some of the best farms in
England, made remarks on English farm
ing before the New York Farmers Club, as
follows
"Ofall the other crops. the great wheat
crop surprised me the most. The English
farmer justly pride himself on his knowledge
of this kingly cereal. Their wheat straw is
sitter than ours, and stands up better the
head is large, and the color brighter and
clearer The uniformity of their fields is
remarkable; no bare, thin places. no wet
places or winter.kills. Some fields that I
saw would average thirty, some thirty.six
and others forty bushels to the acre; sixty
and sixty-four are often reported. One
large field that saw gave an average of
forty-four, and heard Of an average of six
ty.eight bushels per acre. That wheat I
did not see. But we'll satisfied that the
| yield is from fifty to one hundred per cent.
beyond our American average.
| Now, bow is this done? First-tfs fsl
lish farmer does not expect good wheat ex-
cept on good land, well MANFRED. Second,
he pulverizes thoroughly and makes the best
possible seed bed for wheat. He plows,
| eross-plows, then rolls, then harrows with !.
| 6ne-tooth pulverizer then he drills the seed,
and if the soil is sandy be rolls lightly again.
On poor spots be sows few hundred weight
of nitrate of soda; and this special fertilizer
brings up the thin places, and makes the
| crop even from side to side of the field.
j. j. Mechi, on "a farm of ITO acres,
makes more wheat and vegetable crops &C.
cording to the size of his farm, perhaps,
than any other farmer. He has grown eight
quarters-sixty.f -four bushels-of wheat to
the acre, on field of seven acres. All his
stable manure is kept under cover, and
in the Spring he cultivates between the rows
Of wheat and applies 800 pounds of salt and
guano to each acre.
CARE OF THE TEETH.-Rousseau said that
no woman with fine teeth could be ugly
Any female mouth with good set Of teeth
is kissable. The too early loss of the first
teeth has an unfavorable influence upon the
beauty and durability of the second The
youngest should be made to take care of them.
All that is necessary is to brush them sew
eral times day with little ordinary soap
or magnesia and water. After eating, the
particls of food shoald be carefully removed
from the teeth by means of tooth-pick of
quill or wood, but never of metal. Cam
phorated and acid tooth-powders are injuri.
GUS both to the enamel and gums, and if
employed every particle should be removed
from the gums by carefully rinsing. The
habit which some ladies have of using bit
Of lemon though it may whiten the teeth
and give temporary irmness and color to
tho rup,c-is foto1 IN fba opa,oo1 n, 800 Ill
acids. No one, young or old, should turn
their jaws into nut-crackers. and it is even
dangerous for women to bite off, as they fire.
quently do. the ends of the thread in sewing.
1t is not safe to bring very hot food or drink,
especially if Immediately followed by -any-
thing cold, in contact with the teeth.
OAT CHAFF FOR FEED.-A year or two
ago were led by accident to feed some oat
chaff to few head Of milking COWS, and
we're agreeably surprised to find that they
suddenly came up considerably in their milk.
The chaf was discontinued for day or two,
when the COWS fell to their former quantity
but on feeding the chaff again, the flow again
increased. Since then the value of oat chaff
as milk producer has been satisfactorily
proved by US. This would then make it ad-
visable that when oats are thrashed the chaff
should be saved for feed. 1t may be fed in
the place Of cut chaff with the usual wetting,
sailing, and mixing of the regular allowance
of meal. In years when hay is scarce, as in
the present, not only the chaf may be fed,
but the cat straw should be saved for fodder.
1t is quite as nutritious as timothy gone to
seed. Hearth and Home.
BUTTER correspondent SAYS that a
great portion of the flavor of fresh butter is -
destroyed by the usual mode of washing, and
he recommends thorough kneading for the
removal of the butter.milk, md subse
quent pressing in linen cloth. Butter thus
prepared, according to this authority, is pre-
eminent for sweetness of taste and flavor
qualities which are retained for long time.
To improve manufactured butter we are ad.
vised by the same authority to work it thor.
oughly with fresh cold milk, and then to
wash it in clear cold water.
MEAT BALLs.-A savory way of prepar-
ing meat is in the form of meat balls made
thus: Cold boiled or raw beef or pork chop
ped very fine put into dish, together with
eggs-one to each half pound Of meat
crumbs of light bread, soaked and mashed
fne compile of medium-sized onions chop.
ped (may be omitted if not iked) season to
taste, with salt, if the meat is fresh, nut.
meg and allspice, and form into egg.shaped
balls, with the hand if too moist to form
well, add little -four. and fry 10 plenty of
lard af'asif
PRESERVING FRUITS. All preserved veg
etables should be stored in glass, that no
metal Of any kind should be brought in con.
tact with them. Fruits contain more or less
of vegetable acids others that are highly
corrosive and often formed by fermenta-
ton, and metallic vessels are thus considera.
ably acted upon. Tin cans are held togeth-
er by solder, an alloy into which lead en-
ters largely. This metal is easily oorroded
by vegetable acids. and poisonous salts are
formed.
TOMATO PRESERVATION six pounds of
tomatoes use fou- pounds Of sugar, a quart
of water, and half dozen lemons. The to.
matoes may be green or ripe. Prick them
with fork, and cut the lemon in Slices
Dissolve the sugar in water when the syrup
is clear and boiling hot, add the lemons and
tomatoes, and boil till they are translucent !:
then skim out the tomatoes on platter to
cool. Boil down the syrup. and pour it
scalding hot over them.