Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-06-21
FARM AND FIRESIDE.

FARM AND FIRESIDE.
}, 10 REGULATE TINE IN CooKERY.-Mut.
ton-A leg of eight pounds will require two
: hours and half; chine or saddle of ten
or eleven pounds, two hours and q half; a
shoulder OF seven pounds, one hour and a
? halt a loin of seven pounds, one hour and
] tire .quarters; neck and breast about the
i same time as the loin. za 79as3o.t
Beef-The sirloin Of fifteen pounds, from
three hours and three-quarters to four hours;
ribs of beef, from fifteen to twenty pounds,
will take three hours to three hours and
half
| Veal-A fllet, from twelve to sixteen
pounds, will take from four to five hours, at
good fire; loin, upon the average, will
take three hours shoulder, from three
hours to three hours and half neck
TWO hours breast, from an hour and
half to two hours ~
Lamb-Hindquarter of eight pounds,
will take from an hour and three.quarters to
two hours forequarter of ten pounds,
about two hours; leg of FIVE pounds, from
an hour and quarter to an hour and
half shoulder or breast with quick fire,
an hour r + 10
Pork-A leg Of eight pounds will require
about three hours; griskin, an hour and a
| half; Tspare-rib of eight OR. nine pounds
will take from two hours and half to three
hours to roast it thoroughly bald spare.
rib Of eight pounds, an hour and quarter;
loln of five pounds; if very fat, from two
hours to two hours and a half; sucking
pig, of three weeks cid, about an hour and
a half.
Poultry-A very large turkey will re.
quire about three hours one of ten pounds,
two hours a small one, an hour and a half
A full-grown fowl, an hour and half a
moderate-szed one, an hour and quarter
A pullet, from half an hour to forty min
utes. A goose, full grown, twohours:
green goose, forty minutes. Duck, full
size, from an hour and a quarter to one
hours and three.quarters. a
d5 k1ase
CoLoR1Na BUTTER.-The question of ar
tldcial eoloring is important to be under
stood. Unless one has profusion of color
ed roots or Of early cut hay or rowan, the
butter will be at some time during the Win
ter too white to be attractive The writer
has tried great variety of processes for
coloring, but until recently has had great
difficulty in securing perfect uniformity
Carrot juice put in the churn is very good,
but sometimes bitter root will escape de-
lection, and its juice will seriously effect the
flavor of the butter the color will also vary
in intensity. Annatto and annattoine, as
ordinarily used, require more Judgment to
secure uniformity than can always be com
manded. We have now been using for
sometime preparation of annottoine made
according to Burrell's recipe, and find it as
nearly perfect as could be hoped for The
recipe is as follows: Put Id. of annattoine
in 2 gallons of clear spring water, and let
it stand for twenty-four hours, stirring fire.
quently. Put Id. potash and J Id. sal
soda in Il gallons Of cold water. When
these are all dissolved, settled, and skim.
med, pour the clear liquor into the solution
OF annatto. Let the compound stand some
days, stirring occasionally. Keep the solu-
ton in stone jugs or in bottles in DARK
place. Shake before using, and put into
the churn one tablespoonful for each 5
quarts Of cream-more or less, according to
the depth of color desired. By using al
ways the same proportion, the same shade
will always be produced.
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 duration of the second. The
youngest should accordingly be made to
take care Of them. All that is necessary is
to brush them several times day with
little ordinary soap or magnesia and water.
After eating, the particles Of food should
be carefully removed from the teeth by
means of tooth-pick of quill or wood, but
never of metal. Camphorated and acid
tooth powders are injurious, both to the en-
amel and the 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 a
temporary frmness and color to the gums.
is fatal to the enamel, as are all 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 often do, the
ends of the thread in sewing. 1t is not safe
to bring very hot food or drink, especially
if Immediately followed by anything cold, in
contact with the teeth.
INoUBAT1oN.- should not be placed
in the roost, and hens will never hatch out
SO many as when they have comparatively
private place. In Northern States, in the
Winter. it is necessary to have the laying
place attached to the hen house, or so placed
that covered way can be used by the hens
to get to and fro. People express surprise
that they should have bad luck, that their
hens should be sick and the chickens die
yet on investigation it will be found the hens
sit in nests which have been used for years,
or are in roost where many hens breathe
all night aud dirty the whole surroundings,
and after Matching, coops with nasty stained
bottoms are used to confne the hen for
few days more, seemingly for fear the con-
taminated nest had not done mischief
enough.
GAPHs IN CH1cKENs.-Put one table
spoonful of wheat into vial and pour on
spirits of turpentine to cover the wheat, and
keep the vial we'll corked. Whenever you
find symptoms of gapes in chick, open its
mouth and compel it to swallow one or two
grains of the saturated wheat. Repeat the
operation morning and evening, SO long as
may be needed, and, if commenced 10 time,
it will cure nine times out Of ten. The
above has been success in my hands and
that of my neighbors. We have seen it sta