Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1873-10-03

L. Eveo AOS 0Aoks +af
2. Perches two feet from ground.
! 8. Nests on ground.
4. Whitewash your poultry house in.
side. 4N ~
5. Paint your poultry house outside, If
you want che boards non.splitting.
i 6. Feed plenty of green food.
/ Z. Never over-feed. .-s....
g. Fresh water daily.
9. Have dust bath in your fowl
10. Never train your cocks to fight.
IL. Give stimulating feed when moult.
ing. ''-
4 II. Make cleanliness speciality in your
fowl house. b 4ss. us
/ 10. Clean out your .fowl.houss once .
week.
I IA. Breed to the standard.
| Is. Give plenty of ventilation, besides
warmth, and have your fowl house water
proof. i8a ~ '99
These are true and simple guides for the
poultry fraternity.-M x. Boyce. IT..
Berks Co., Pa o4 q ~
DELICIOUS CoDFrsH BALLs.-Put the fish
TO soak in lukewarm water, and soak half
AZ hour, then pour the water off and put in
fresh, soak again and pour off the water
second time, add more fresh water, and let
it remain on the stove till it just comes to
scald. Pick the fish free from skin and
bones and chop it up fine. Boil and mash
| your potatoes, take on one third fish
| and two.thirds potato, and mix evenly
together. Ii not salt enough to suit the
taste add a little pepper. If too dry to make
| into balls, wet with little ilk till you can
| work it well. Make into small balls with
the hands, roll in -four, and they are ready
to fry. Have your fat very hot, using pork
fat or suet. Some dip the balls in the white
Of an egg or roll in bread crumbs, but they
are good without if fried to rich brown
We prefer fiat cakes an inch thick to the
balls, as they fry nicer.
LEMON W1NE.-To make lemon wine
pare off the rinds of six large lemons, out
them, and squeeze out the juice. Steep the
rinds in the juice, and put to it quart OF
brandy. Let it stop three days in an earth
en- pot, close stopped, then squeeze ak more,
and mix with it two quarts of spring water
and as much sugar as will sweeten the
whole. Boil the water, lemon and sugar
together, and let it stand till cool. Then
add quart Of any white wine you may
choose, and the other lemons and brandy
mix them together, and run it through
flannel bag into some ssel. Let it stand
three months. and then bottle it off. Cork
the bottle we'll, and let it stand a month or
six weeks in cool place, and it will be fit
to drink.
Sort Soar WITH POTASH Excellent
soap msy be made by the following receipt:
Use pine barrel, for hardwood barrel
viii warp and leak. An old fish barrel is
commonly taken for the purpose. Put ten
to twelve pounds Of potash. and throw upon
it two pailfulls of boiling water. Let it d.
gest awhile, and then put in two pounds Of
grease to each pound Of potash. Have the
grease bot. Let that digest awhile, then
add third psilful Of hot water. Keep do.
ing this until the barrel is within six inches
of being full. Stir occasionally until the
whole is well mixed. 1t should stand three
months before use. Stir occasionally du.
ring the first week. The longer it stands
after making, the better the soap.
SprcED ToMAToss.-To four pounds Of
large, red tomatoes, take two pounds of good
brown sugar. a pint of cider vinegar, half
an ounce Of cloves, and half an ounce Of
stick cinnamon. Stew oil together in pre-
serving kettle over a slow fire, until the to-
matoes are nearly cooked Take them out
and put them on dishes to cool, letting the
syrup &c on simmering slowly. When the
tomatoes are cold return them to the syrup,
and finish cooking. Let them become cold
be fore putting them into the jars. The sy-
rup must be boiled down until thick as mo-
lasses, and poured cold over the tomatoes.
Tie them down with bladder or waved pa
per.
BLACKBERRY W1NE.-The following is an
excellent receipt for the manufacture of
blackberry wine To one bushel OF berries
put two gallons Of water, and express tbs
juice to each gallon Of the liquor add one
pound Of refined sugar. Put into cask,
peck Of freshly burned charcoal, broken into
small pieces !; then pour the liquor into it
and let it fsrment. AS soon as the fermen.
tation subsidies, close the cask tight and let
it remain until January, then rack off and
bottle, and set it in cool cellar.
10 CANDY FRUIT. After peaches, plums,
citrons or ounces have been preserved,
take the fruit from the syrup; drain it in
sieve: to pound Of loaf sugar put half a
tsacup of wafer j; when it is dissolved, set
it over moderate fire when boiling hot
put in the fruit stir it continually until the
sugar is candied about 1t; then take into Q
sieve. and dry it in warm oven or before
q fire repeat this two or three times if you
wish. .-.s.
h iFoE CoRN.-Put two or three small
mother'of pearl buttons-commonly called
pearl buttoms-in any small glass or crook q
cry vessel, squeeze over thema tablespoon
or two of lemon juice. Let il stand all
night. There will be peculiar film cover
the top ; take thi. and apply to the corn let
il remain for twelve hours Should one APP
pilcation not be enough, repeat, and the
corn can be easily removed. It is the most
certain thing 1 have ever used for this pur-
pose. s a.g
KEEPING HoNnH.-To keep honey all the
year round. let it run through sieve to