Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1873-05-02
FARE. AND FIRESIDE.


AN EXPERIMENT IN FEEDING IIoRsEs-
The London Omnibus Company use six
thousand hcrses. To economic in food is
an important matter, and has led to several
tests, the result of which is recorded as fol-
lows: To each of three thousand of their
horses they give daily allowance OF ground
oats sixteen pounds, ground hay seven and
one half pounds, and cus straw one and one.
eighth pounds-the hay and straw being cut
into pieces about half an inch long, and
well mixed up with oats in little water,
and so making twenty-six pounds of food for
each horse. And on each of the other three
thousand horses they gave daily allowance
and uncut or whole straw or hay, nineteen
pounds without any water, in our old-fash-
Toned way, making thirty-two pounds of
this food for each horse. And what was
the result ? Why. it was soon discovered
that the horse which was fed on the twenty
| six pounds of ground oats remained in as
good condition and could perform just as
much work and do it just as we'll, too, as
| the horse did who consumed thirty-two
pounds of food as aforesaid, thus showing
saving of six pounds per day in favor of
| bruised oats aud cut hay.
REpoTrING PLANTs.-To ascertain if, a
plant wants fresh potting, turn it carefully
out of the pot, with the earth attached to it,
about the sides and bottom of the ball, the
plant evidently requires fresh potting.-
Then carefully reduce the ball of earth to
about third Of its original size, single out
the matted roots, and trim away all that are
moldy and decayed. Probably the small
pot may then be large enough, but if it re-
quircs larger one, it should be about two
inches broader for middle-sized plant
If the roots are not matted, but the pots
are filled with fbers, keep the ball entire
and carefully plant it in larger pot At
the top ola large pot an inch, and of q
smcll one, half an inch should be left for the
reception of water without danger of over.
flow. A little gravel, charcoal OF pieces of
broken pots should always be placed at the
bottom for drainage
A plant newly potted must never be ex-
posed to strong sun. 1t should be placed
in the shade Immediately, and there remain
till it is rooted, which may be known by its
starting to grow.
WHAT IS BLooDED HORSE HE is
horse having more than an ordinary amount
of drops or pounds of blood in his system,
in proportion to the size and weight This
large amount of blood acts upon his system
through large heart, and correspondinglY
large arteries and veins, and put in motion,
it acts in driving him to speed, the same as
an increased amour of fire under the boiler
drives off greater amount of steam, and
makes the machinery 60 faster. This large
amount Of hood also acts in refining the
skin, making it and the horse finer than in
horse Of ordinary blood it refnes and :
gives elasticity to the muscles, the feet, &o?SS
It refnes the entire horse, making strong
the valuable parts and fitting the whole
system for speed and endurance.
SELF FEEDING CATTLE,-F. K. Adams
Of Wisconsin, in private letter to one edi-
tor, says II have been tall.feeding ten
head of cattle. feed them at FIRST with
slcked turnip then with chaffed corn
stalks and one-fourth hay; then one.half
stalks and one-fourth hay, with corn.meal
They gained WELL and I sold by New
Years at Il cents per Id. advance, and have
a splendid manure pile left" That will do.
The profit of stall-feeding comes not SO much
from the gain in weight as from the i'm
proved quality of the meat, and the advance
in price -Moore's Rural.
BANK FLAVOR IN MUTTON Allow me to
suggest that perhaps it is due neither to the
wool nor the entrails, but possibly to the.
BROOD management, and more particularly
to the feed of the sheep, Mutton, particu-
iarly in the summer months, is used extern
sively here as an article of food, and is free
from rank flavor, though butchered in the
usual way and it tastes no more like the
of the Fast than buffalo does like short.horn
beef CD. G..
To Boil New PoTAToEs When fresh
dug, take small ones. washing nicely and
rubbing the skin off with the hand Put them
in boiling water with a little SALT and boil
quickly. When done. drain dry and lay
in dish, spreading butter over them
Or boil new milk putting in butter, and
thickening with little -four, wet smooth
with milk. After the potatoes are cooked,
and placed in the dish, pour this dip over
them
CURRENT SHRUBS. Fill stone lar with
red currents, stripped from their STEMS
Place the jar in kettle af water. Let the
water boil around the jar until the Juice is
we'll extracted. Let it then drip through
flannel jelly-bag. To each pint of clear
juice add pound of white sugar and half a
gill of the best brandy. Cork up tight
Use as Summer beverage. mixed with ice
water.
To CLEAN TIN PANs-Tfa housekeeper
is ambitious, and .prides herself on shining
l ]