Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1875-07-30
FARM AND PRESIDE.

WHICH ne learned mad been practlced sue =
cessfully in Flanders for many years. The
remedy is steep composed of sixty pounds
OF quick lime and thirty pounds of salt
made into solution sufficient to cover six
hundred pounds of wheat.
In order to test this remedy, he procured
the worst smutted wheat he could find,
and after sleeping for different periods, he
sowed one hundred and twelve pounds,
divided into four parts, ON equal portions
of land.
No. l, merely stepped so as to cleanse it.
No. 2, stepped in solution twelve hours.
No. 8, stepped twenty-four hours.
No. 4, stepped twenty-eight hours
At reaping time No. was dreadful
black. No. had good deal of black in it.
No. 8, not at all. Nos. and 4 swelled
also, but not so much. Seeing that No.
3. which was stepped for twenty-four
hours, succeeded as well as No. 4, he had
practiced sleeping for twenty-four hours,
and has continued to do SO with perfect
success for thirLy-two years. He has not
had the slightest appearance of smut in his
wheat since he commenced using this re-
medy. After taking the wheat out of the
steep he lets it lie in a heap to drain In
broken weather he has kept it after being
STEPPED for ten days, turning it every day,
without any bad result.
CABBAGE.-The first good rain set out,
on land highly enriched and well prepared,
your Savoy and Flat Dutch, and such
other sorts as you may choose for your
winter supply, Plant out some red cab
bage for pickles and slaw; for the list,
mixed with the white, it is ornamental
and very firm. If no rains come soon, it
were better to water and plant few hun
dred each evening. They do not lequire
much OF season. Plant deep. up to the
first leavess set in the roots even and
smooth. A good plan is to have bucket
of fine manure, Stacked ashes, little salt
and rich earth reduced to loblolly with
water OF soap suds, and dip in the roots as
the plants are drawn from i,lo bed; plant
before it dries and falls off. Be sure and
plant large number of cabbages, more
than you will need for home consumption,
as there may be a failure from various
causes; and if no failure, they are always
saleable, or worth their cost for the COWS.
An acre in winter cabbage is none too
small patch for any farmer, whether he
farms on large or small scale. Should
you fear the cut worm, strew salt along
the rows or on the hills few days before
you plant. In future culture use plaster
freely and often; no plant relishes. and is
benefited more by plaster, than the cab
bage; as it, like tobacco, is broad leaved
plant, and this fertilizer is peculiarly
adapted to broad leaved plants. -1laryloud
Farmer for July.
ROLLS AND Brown BREAD (SUPERIOR).
-Sift three quarts Of flour. Take two
eggs, one teacupful and a-half of liquid
yeast, two pints of lukewarm water, one
tablespoonful of brown sugar, one of salt,
and four handsful Of flour taken from the
measured flour. Beat the eggs very light,
and make these ingredients into smooth
batter. After the batter is well beaten,
divide the remaining -four into two equal
parts, and put one part of the -four into
tin pan OF bucket, pour in the batter, and
cover it with the remainder of the flour.
Set it in moderately warm place, and in
an hour and a half, or when light, turn
the whole out and work it well. 1t may
require more flour in kneading it. Work
it quickly, but not until it is cold, and set
it to rise again, rubbing little lard over
the top Of the dough. In three or four
hours it will be ready to knead over again,
and after it has risen a second time it is
ready for baking in a quick oven. IF you
wish rolls, work ina spoonful of lard dur
ing the last kneading, and mould the
dough into small cakes. Do not keep the
dough too warm, and it will be more fiaky.
If you wish a smaller loaf of bread, use
only a pint and half of water in making
up the batter, but do not diminish the
other Ingredients
WHY ARE FARMERS PooR?-This is a
question often asked, and we seldom see
what may properly be termed the true an
swer. 1t is a singular fact that farmers,
as class, are not lazy. They cannot be
said to be idlers, for they work pretty con-
stantly at something, and work as hard as
men ought to work; make, one year with
another, pretty fair crops and get pretty
fair prices Tor their products; but they
don't get rich, and some say they are get
ting poorer and poorer every year. Why
is this so? The ''Carolinian" says it i
because sit costs too much to make our
crops. We grow poor, not so much be-
cause our incomes are so small, as because
our outgoes are so large. There is no
strict method in our operations. and no
close economy of means; the expense of
making a crop has not been reduced to a,
minimum. We fence in too large field :
and travel over too many acres to produce
ten bales of cotton OF a hundred bushels of
corn. We pay out too much for labor and
for fertilizers for the results produced.
The remedy must be sought in sounder
methods, labor-saving implements, and
better trained labor, and less of it.''
APPLE OR PRUNE PUDDING.-Crust to
be same as for cream tartar biscuit, to be
cooked by steam in covered tin boiler:
roll the crust to the required size, and
half an inch thick; use first layer Of
crust, then sliced apple and SO on, having
the top layer crust, leaving room for the
I pudding to swell; if prunes are used. swell
them first by soaking them in warmIwater;
don't let them boil, as that breaks the
skin. Cook the pudding an hour and a
half OF two hours, according to the size.