Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1875-08-20
FARM AND FIRESlDE.

FARM AND FlRESlDE.
"GILT-EDGED" BUTTER.- wish we
could get the attention of butter-makers
to the following statements of the Phia-
delphia ledger showing the profit of
supplying the market with u choice arti-
Gle. The Ledger" says: There are ut
least two dairy men ;tn hntter-niakers in
the neghborlood of Philadelphia who III
ways sell their butter at one dollar II pound,
and cannot supply al who desire tn be
their customers. One of these attributes
his sue 'rsss to three points-good food for
his COWS, uniform temperature of So de-
grees to the milk room, and neatness, clean
illness and Unity nicely at every step from
the moment the milk is obtained until the
dollar is paid for the pound of butter. He
feeds his cows often, and not much at a
time, on white clover and aarly-mown
meadow hay, which he cuts fine, moistens,
and mikes with corn meal and wheaton
shorts. Pastures and meadows are kept
quite free from weeds. The milk-room is
kept at 4 temperature of SIS degrees by
flowing spring water. AS good butter can
be made without water as with, but the
milk and cream must be kept ut all times
a little below 60 degrees. The other i'm
portant Observation-Disclosures secures by
keeping the milk-house free from all I'M
pleasant surroundings, allowing no milk
to sour upon the floor of the room or to
decompose in the ereyices of the milk
pans, churns, or other utensils.
How TO Cook TOMATOES to-
matoes make a choice dish. Select those
of good size and ripe, wash, and bake un-
seasoned on Il pie dish in hot oven for
forty minutes, or until quite tender They
are best to bake on the top first, and then
set to bake ON the bottom and to reduce
the juice. If there is danger of drying mp
the bottom before the fruit is done, add
water or more tomato juice. A little of
the thick juice should be served with each
tomato. These harmonic nicely with
beans, for dinner side dish. If desired,
the skins can be removed before they are
sent to the table. These baked tomatoes
are nice to dry, pouring the juice over
them as the drying proceeds. Ii put away
in close jar, these can be used to good
advantage for soups when it i, no. desira-
BILE to open a can, OF they maybe gently
soaked out in hot water and used rs baked
tomatoes. For the latter purpose. how
ever, it is better to can them as soon as
baked. Have an abundance of juice, pour
some of it into The can, fill up with bot to-
matoes, then boil the can ii little to expel
the air, and seal up as for other fruit.
AILMENTS FOR THE SICk-EXrRACT
OF BEEF.-Take one pound of rump steak,
mince it like sausage meat, and mix it
with one pint of cold water. Place it in
pot at the side Of the fire to heat very slow
ly. 1t is well to let it stand two or three
hours before it is allowed to simmer, and
then let it boil very gently for fifteen min
utes. Skim and serve. The addition of a
tablespoonful of fresh, sweet cream to q
teacupful of this beef tea renders it richer
and more nourishing. Sometimes it is
preferred when thickened with little flour.
or arrow root Children, and even adults,
minced when they are suffering from great
debility. One teaspoonful of such meat
should be given every three or four hours.
IT found disagreeable, all unpleasantness
may be removed by thoroughly mixing in
a mortar two pounds Of pounded white
sugar with one part of meat
ESSENCE OF BEEF.-Take one pound of
beef free from skin and fat, chop it up as
fine as mince meat, pound it in mortar
with three tablespoonful of soft water,
and let it soak for two hours. Then put it
in covered earthen jar with little salt.
cementing the edges of the cover with pud-
ding paste, and tying piece of cloth over
the top. Place the jar in pot half full of
boiling water, and keep the pot ON the fire
for four hours. Strain off Through a
coarse sieve) so as to allow the smaller
particles OF meat to pass the liquid essence,
which will amount to about five or six
ounces in quantity. Give two or more
teaspoonfuls frequently. Useful in great
debility, diphtheria, typhus, exhaustion
from hemorrhage, NC.
BuTTERMILK PRoLoNGs LIFE.-M. Re-
bling, an eminent French chemist, an
nounces to the French Academy of Medi-
cine his belief that life exists only in COM
bustion, but the combustion which occurs
in our bodies-like that which takes place
in chimneys- leaves detritus which is
fatal to life. To remove this, he would
administer Tactic acid with ordinary food.
This acid is known to possess the power of
removing OF destroying the incrustations
which form on the arteries, cartilages, and
valves OF the heart; and, as buttermilk
abounds in such acid, and is, moreover, an
acceptable kind of food, it's habitual use,
it is urged by M. Robing, will free the sys-
tenn from these causes, which inevitably
cause death between the seventy fifth and
the hundredth year.
CONDIMENT IN POULTRY DIET Cav
enne pepper, mustard or ginger, can with
great benefit be added to the food of fowls,
to increase their vigor and to stimulate
egg production. This apparently artificial
diet will be seen to be natural if we re-
member that wild birds of the gallinaceous
species get access to very many high-spiced
berries and buds, articles that give the
"game tlavor'' to their flesh. The ordi
nary food of the domestic fowl is not. in
deed, entirely without some such addition.
since there is more or less an aromatic
principle in wheat, Indian corn, and all
other grains. Nevertheless it is not sutfi-
cient in quanttyto supply the place of the
stronger spices.