Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1875-03-12
FARM AND FIRESIDE.

ry insertion ''
FARM AND FIRESIDE. "a 4a
EXPERIMENTS IN FEEDING A Mich
CoW--Milch cows require a large portion
of saccharine and oleaginous matters to be
deposited in their tissues, or secreted in
milk. Potatoes are found to increase the
portion of butter in the milk of a COW that
feeds upon them, their starch being con
verted into fatty matter. It has been
proved by experiment that the proportion
OF butter in the milk Of COW allowed to
feed during the day in a pasture, and shut
up at night In warm stall, was much
greater IN the morning milk than in the
evening: the former contained Sc parts of
butter in 100, and the latter 81 parts. This
was evidently due to the diminished de-
mand for the materials for respiration dur
ing the night. when the body was at rest
and the skin kept warm. An experiment
was tried of keeping a COW in a shed dur
| ing the day, and feeding her with grass,
and the proportion of butter in her even
|
this plan diminished the proportion of the
cdseine or cheesy matter in the milk, which
was again increased by allowing the cow
to pasture in the open field. Hence it APP
pears that house feeding is favorable to the
production Of butter and pasture to that of
cheese. s>e -At-i
SIZE OF BARRELs.-A president Of an
agricultural society calls attention to the
fact that there are in standard legal
barrel only 100 quarts, while the ordinary
flour barrel, most in use among farmers in
the sale of potatoes and apples, contains
nearly one-eighth more. Farmers sell
their produce in flour barrels, and mer-
chants transfer the same to standard bar
rels, making profit on quantity as well
as on the price. In the sales of 800 bar
rels of potatoes from farm, the proprie-
tor loses 100 barrels, worth $3.50, for which
he might as well be paid. The middle
man, not the consumer, profits by this.
Farmers, see to it that you employ lie
100.quart barrels hereafter. r ocifc Burial
Press.
CLEANSING BOTTLES, ETc.-Bottles
that have had medicine in them may be
cleansed by putting ashes in each, MINERS
them in cold water, and then h,,ls, the
water gradually till it boils. After boil
ing them an hour, let them remain in the
water till it is cold. Wash them in soap
suds, and rinse them till clear in fair water.
Pie plates that have been long used for bak-
ing are apt to impart an unpleasant taste,
on account of the rancidity OF the butter
and lard imbibed., Put them in brass
kettle. with ashes and cold water, and boil
them an hour
ELLEN CLARK's .PUDDING.-Slice rath.
er thick some fresh bread. Pare off all the
crust. Butter the bread on both sides, and
lay it in deep dish. Fill up with molasses
very profusely, having first seasoned the
molasses with ginger, ground cinnamon,
and powdered mace or nutmeg. It will be
much improved by adding the grated yell
low rind and the juice of large lemon or
orange. Bake it till brown all over the
sorbed the molasses, taking care not to let
it burn.-Miss Leslie.
SEEDLEss WATERMELoNs.-The Suffer
(Cal., Banner say: eve are inform by
MI William Mawson, one of the champion
watermelon growers OF Suffer county, of
novel way of producing seedless water
melons. When the vine begins to bear he
let's the first watermelon on each branch
grow undlsturbed, cover the branch up
with dirt from the first melon to the Sec
ond, and within six inches or more from
the end of the vine will be seedless wa
HOMEMADE CRAcKERs.-A good re-
cipe: Half a teacup of shortening, three
teacups of cold water, one teaspoonful of
soda, two teaspoonfuls of cream of tartar.
and nearly five quarts Of flour. Rub the
soda, cream Of tartar and salt
well into the flour, aud wet up with the
water-the dough will be very stiff, needs
no pounding nor extra kneading. Cut
out, puncture, and bake in quick oven.
A METHOD has been discovered for max
ing more than the usual quantity of tea
from any given quantity of the leaf. The
whole secret consists in steaming the leaf
before sleeping. By this process fourteen
pints OF good quality may be brewed
from one ounce Of tea. t
FOR DEAFENING a floor; instead of fill
ing from the lining Of the deafening up
level with the joist, il is better to leave an
air space above the deafening, for two rea-
sons; it will both deafen better and be less
liable to cause dry rot in the floor plank.
PROTECTION FROM FRosT.-It is said
that lining the walls, ceiling and windows
of a cellar with four or five thicknesses of
old newspapers, pasted On with strong
size. will prevent roots and other articles
stored therein from freezing.
ACCORDING TO DR.. PARIS, cabbag
contain an essential oil, which is apt to
produce bad effects; and he recommends
that they should be boiled in two success.
i've waters till they are soft and digestible. il
- .sa-.--.-.--
THE BEST METHOD of removing old wall
paper, to prepare for new, is to moisten -
the paper with water for short time,
when it can be taken off without diff )
Guilty.
THE length of the double whif1etree
and the neck yoke for sleigh should be
CT tbo laio io ;Jo