Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-04-19
FARM AND FIRESIDE.

s Ahm AMI L tnEOADE.
BILIoUsNEss. blood. too much blood
giving headache, bad taste in the mouth of
morning, variable appetite, sickness at stom.
ach, chillness, cold feet. and great suscepti-
bihty to taking cold no one person may
have all these symptoms when bilious, but
one or more is always present
Sometimes bilious person has yellow
tinge in the face and eyes called bilious
because the bile, which is yelov. is not
withdrawn from the blood it is the business
of the liver to do that, but when it does not
do it, it is said to be lazy, does not work,
and the physician begins at once to use the
remedies which are said to ''promote the
action of the liver"
1t has been discovered within few years
that acids 'act on the liver" such as nitric
acid, elixir vitriol, vinegar; but these are
artificial acids and do not have the uniform
| good effect Of natural acids, those which are
found in fruits and berries
| Almost all persons become bilious as TIE
warm weather comes on; nine times out of
ten, nature calls for her own cure. as wit
ness the almost universal avidity for
greens, for spinach" in the early Spring,
these being eaten with vinegar; and soon
after, by the benign arrangement of Provi-
dence, the delicious strawberry comes, the
raspberry, the blackberry, the whortleberry;
then the cherries and the peaches and the
apples, carrying US clear into the Fall of
the year, when the atmosphere is so pure
and bracing. that there is general good
health everywhere. l..f0
The most beneficial, anti-bilious method
Of using fruits and berries as health promo
tiers is to take than at desert, after break
fast and dinner; to take them in their natu-
raj, raw, ripe, fresh state, without cream or
sugar, or anything else beside the fruits
| themselves.
Half lemon eaten every morning on
rising and on retiring is often eficacious in
removing bilious condition of the system,
giving good appetite and greater general
| health.
aa- O. r3fI
EARLY HAToHINe.-A warm, dry cellar
is capital place for poultry breeding in
March and early in April. Place the hen
near the windows, where the sun will shine
upon her; feed her daily and give fresh
water, and she will be more likely to hatch
out every egg than if left in the poultry
house, and there is no danger of the eggs
becoming chilled. When the chickens arc
hatched, they can be kept in dry, light
cellar for two or three weeks With warmth
and proper variety of food, they will grow
very rapidly, and bring a good price early
in June. 1t is not difficult to transfer set
ting hen, if managed in this way: Place
the nest where you desire it, and give her
some china eggs or two or three hens eggs;
coop her up for eight hours or SO every day,
and in three days she will be ready to re-
main in the new quarters, and can set oH
thirteen or fifteen fresh eggs, according to
her size.
suvriug liens 40 much better alone, and
should have plenty of food and water al
ways at hand. In feeding chickens it is not
needful to give anything the first day after
they are hatched-Nature has provided &
supply for that length Of time at least af-
terward give them crumbs of bread soaked
in milk, sour milk curded and separated
from the whey, or Indian corn pudding,
made by turning boiling water upon fine
corn meal. Let this stand and swell from
morning till night. e., make it in the
morning to feed at night, and vice uersa.
VARIED DIET FOR POULTRY Corn is the
cheapest and best food for fowls if we are
to name one article. They like it better
than any other grain, and it probably must
always be the main dependence in this coun-
try in keeping poultry. But there must be
variety. Hens are as omnivorous, perhaps,
oil IN fho
They even exceed swine in this respect
we all know how distasteful uniform diet
is to ourselves. The appetite, both in men
and brutes, is determined by the varying
state of the system, and kind of food thas
is served at one time will be rejected at an
other. Wheat buokwheat and oats, must
have place on the diet list. The latter
are best ground. Wheat-bran is excellent.
Hens soon tire of cooked grain, but it should
&c red part of the time. Every day in the
year, when fowls do not have access to
grass, fresh vegetable food should be allow
ed, and small quantity of meat if there is
not insect forage. Corn should preponder-
ate for growing chickens, because the cheap,
est. and for fattening fowls, but for layers
wheat should occupy prominent place,
To MAKE SCREWS HoLD.-In driving
screws into soft wood, do not use a bit to
make hole. For the bit use the gimet.
screw and make hole with the brad-awl,
just enough to elbow che screw to start. The
screw will cut its own way, and as the wood
is all there, it becomes compressed and the
threads are we'll filed and solid. In hard
wood bore hole no larger the core of the
screw, leaving the screws to cut their full
depth, A little linseed oil will assist The
running of the screw in and prevent the
breaking of the thread in wood; it will also
preserve the screw against rust -Cariaqs
Jo,raal
10 Color KID GLovEs.-Put handful
OF log-wood into bowl, cover with alcohol
and let it soak until it looks strong-one
day. perhaps. Put the glove on the hand,
dip small wooden cloth or sponge into the
liquid, wet the glove all over, rub it dry
and hard until it shines, and will be nice
purple. Repeat the process, and it will be
black
VAR1ErIEs.-In planting an orchard re-
Il ~..11 l.