Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-10-04
FARET AND FIRESIDE.
ADVERTISING RATES.

and nutrition, aud is we'll calculated to sup
ply the wear sni tear of the system Of the
hardest worked horse, and keep him ia
healthy condition, without any assistance
from oats but the usual addition Of hay
should be allowed to horses, whatever be tho
feed that is in use. By reference 10 the
analysis Of corn it will DO observed that
there is little loss from woody fibre or other
inert substances. 1t is this principle con-
tanned in corn that is to be modified and COR
rected as feed, and not to be added to by
| greater concentration of nutritive matter or,
in other words, add to the corn materials
that do not contain or at least in small do
gree, those powerful constituents that char
acterize Indian corn; and for this purpose
we will recommend that the corn be in min
! ute division, or ground into meal, the insure
greater diffusion in the stomach, and less
concentration than would result by feeding
it whole, aud not mixed with extraneous
matter, as cut hay, or chsf and little
| bran.
The bran is to prevent, or at least modi-
| fly, the costive or binding and heating efscts
Of the corn the chaff or cut hay is to give
sufficient bulk to the feed, thereby keeping
the bowels moist and the mea! from con-
traction At the same time the horse has a
feed before him Of which he can eat his ill
without producing cramp or collie, which
often results from feeding corn whole or in
meal, without sufficient mixture of milk
being given it. Tt is the want Of this knowl-
edge, together with the extra trouble in cut
ting hay and mixing such a feed, that forms
the chief argument Of some stablemen
against feeding with corn and 10 favor of
oats
A carriage or saddle horse used for shop
ping or afternoon rides or drives can be kept
in excellent condition with six pounds Of
corn meal, three pounds Of cut hay, two
quarts of wheat bran and teaspoonful of
salt, mixed with warm water in Winter and
cold in Summer, the water to be just enough
barely to moisten the mess and not to make
soft feed or slop disturb the bowels Of the
horse, and unfit him for exertion. The
above named mess is to be divided into three
feeds-for morning, noon and evening.
An addition Of six to eight pounds Of hay
must also be given in the rack. These
quantities, however, are merely approx
mate, for the old horse and one Of harder
work will, to keep him in good condition,
require an addition, and young animals of
less work will not require so much. Draft
and hard-worked horses should be fed more
generously, say fifteen to sixteen pounds of
meal, with six to eight pounds Of cut hay,
half peck Of bran and an extra allowance
Of hay in the rack at night. a,7
This amount of feed to saddle and car.
riage horses is equivalent to about forty
bushels of corn, about two tuns of hay and
twenty-five bushels of bran per year, and
for draft horses one hundred bushels Of corn,
about two tuns of hay, ninety one bushels
of bran.-Dr. Mcclure. ss..a .-.
APPLE BUTrER.-A farmer gives the fol-
lowing as his way Of making bowl OF ap-
pie butter: Soon as the cider is brought
from the press, we proceed to boil it down
as quickly as possible to avoid fermentation,
but instead of beginning TO fill il with ap-
Piles when half-boiled, ond stirring with
paddle twelve hours, we continue the boil
ing process till it is all boiled down to good
syrup, say about five gallons into one, which
can be poured out in wood or stone vessel,
and will keep if not ready to make up i'm
mediately The evening previous to making
up, with the assistance of our men folks, we
pare and core our apples, which we stew in
little sweet cider if we have it, otherwise
water or some of the boiled cider weakened
down. When the apples are cooked soft,
we commence stirring, adding the boiled
cider as fast as it will bear, four bushels
of apples being quite sufficient for thirty-two
gallons of cider, Three hours brisk boiling
with constant stirring will make it strong
enough to keep year if desired.
POPULAR ERRoRs.-It is a popular error
to think that the more man eats the fatter
and stronger he will become. To believe
that the more hours children study the fast
er they learn. To conclude that, if exercise
is good, the more violent ii is, thesmore
good is done. To imsgine that every hour
taken from sleep is an hour gained To act
on the presumption that the smallest room
in the house is large enough to sleep in
To imagine that whatever remedy causes
one to feel Immediately better is good for
the system, without regard to more Interior
effects. To eat without an appetite, or to
continue after it has been satisfied, merely
to crafty the taste. To eat hearty sup
per for the pleasure experienced during the
brief time it is passing down the throat, at
| the expense of a whole night of disturbed
sleep and weary waking in the morning
PRESERVING FRUIT. For currants, goose
berries Or cherries, take one.fourth sugar,
cook slowly fifteen minutes, put in the cans
and seal hot For peaches, plums, ripe
grapes and sweet apples, one fifth sugar is
sufficient. Fruit canned in this way is not
SO expensive as that preserved in the old
way, with half sugar and half a days cook
ing, and makes much more wholesome
and quite as delicious sauce
To MEND CHINA-Take very thick So
luton of gum-arabic in water, and stir into
it plaster of Paris until the mixture becomes
of the proper consistency Apply it with
brush to the fractured edges Of the china,
and stick them together. In three days the
article cannot be broken in the same place.
The whiteness Of the cement renders it
doubly valuable.
FURNITURE POLISH. One pint Of linseed
oil, one wine-glass Of alcohol mix well to,
gether; apply to the furniture with linen
rag; rub dry with soft cotton cloth. Fur
niture is improved by washing it occasional
ly with soap suds. Wipe dry and rub over
!, with very little linssd oil upon clean
snonce or flannel. Wine polished furni