Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-06-02
&be Stauntom 1inSitatnr.
FARM AND FIRESIDE.

POULTRY RUNS AND GREEN FOOD
Much is yet to lie learned IN regard to the
poultry business. 1t is we'll known fact
that much of our high class poultry seen
ON exhibition, has been reared in townd
and cities. The ambitious fancier who has
only few square rods, for his breeding
pens must, in order to make it pay, keep
only the best, and as he has but few BIRDS
to manage they are well cared for, andl
hence good results, which are visible n0tl
only in the show room but in many of tIle1
yards of our village and country breeders.
With regard to combining poultry have no
experience, as my fowls (SRanisb) have al
ways enjoyed unlimited range. Therefore,
| do not write upon the above subjectI
from experience, but merely suggest thatI
the runs or yards be constructed so tina I'll
your fowls can have access to fresh plow-|
ed or spaded ground and to green pasture
every day. For instance, you have eight
or ten birds that you want to give Il ruiz
way-say ten by thirty. Now, space of
such dimensions would be enjoyed far bet
ter by your fowls in my opinion, if you|
would lattice off ten feet in the rear 81
this yard and get it well set in clover, and
hoist a little slide-door and allow them fif- j
teen minutes each~day to eat green di nj
ner in their own way. While they are|
dining on green clover they will thank you'll
very much if you will spade the soil of al
portion of their front yard, throwing up al
few worms for their dessert before turning
them back again.
The FODDER VALUE OF APPLES. In
his investigation of the fodder value of APP
pies, Prof. Storer confirms the observa-
lions OF other chemists, to the effect that
apples are very poor in nitrogen. The flesh
OF Baldwins and Russetts yielded 15.7-175
per cent. of dry organic matter (the rest
being water and mineral matters), and on
ly .21-0.27 per cent. of albuminoids. APP
pie pomace contained 22.3 per cent IF dry
organic matter, and 09S per cent. albumi-
noids. Leaving the water out of account,
the dry matter of the flesh Of apples con-
talns .43 per cent. of albuminiods, While
the dry matter CT potatoes has 8.54, and
pumpkin 1882 per cent of albuminoids.-.
From these facts two inter $ ii.g conclu-
sions are to be drawn. First, the small
amount of nitrogen explains at least one
reason for the low value of apples for feed
and for manure; and, second, to make an
economical fodder from apples or pomace,
food rich in nitrogen should be added. In
this way not only the sue ear but also the
pectose, of which apples are largely COM
posed, may be economically utilized as
food.
WORMS ON GRAPE VINES-If the
worms are slightly hairy, cream colored,
spotted with black, and marked with or
ange along the sides, forming loop in
walking. syringe thevines with ammoniacal
liquor diluted with water. By experiment
on some useless plant with tender foliage,
ascertain the least amount of dilution
which will not prove injurious to the vines.
1t the worms are of a blush green color
dotted with black tubercles, have ten legs.
are about an inch long and form a loop in
dust with hellebore powder OF
with lime. Scatter newly slaked lime
around the vines when the worms drop.
Otherwise syringe the vines and dust with
lime, or syringe with lime-water. A sin
gle pair of sparrows, it is calcu lated will
destroy 5000 worms in a week.
STEAMED BROWN BREAD.-Two CUPS
one cup Graham, half cup mo-
lasses-sweet milk and Water enough to
make rather stiff batter; a little salt, and
q small teaspoonful of soda, pulverized and
dissolved in the milk. Grease a tin pail.
with tight fitting cover, pour in a batter
and set in kettle with some boiling water
in it, cover all tight Ia tin cover over the
kettle with f1atiron on it, answers nicely.)
Let it steam two and half hours, and
1on't look in the pail to see if it is light
under one hour. just before turning it
out on plate. take the cover off the pail
ind let it stand in the oven few minutes.
With good butter this is very nice, and a
slice of 1t with maple syrup makes a good
dessert.
GRAHAM GEMS. For the baking of these
N perfection the iron gem-pans are indis-
Put one quart of Graham -four
N basin, add two tablespoons of sugar, a
little salt, add two heaping teaspoonsful
IT baking powder. One little dip more in
'he baking powder will do no harm if you
want them extra. Beat two eggs very
light in a bowl, ill up with cold water,
mixing them well. Stir these quickly in
5he flour. The batter should be just thick
enough to barely pour from the spoon, and
more cold water can be added if too thick.
The gem-pans are supposed to be heating
IN the stove. Take bit of butter on a
Knife and grease them quickly. Fill half
ull of the batter, and bake in an oven al
most hot enough to burn anything else up.
To RESTORE BLACK GOODs.-Rusty
black goods Of every kind can be made as
good as new by dipping them when per-
ectly clean in hot strong solution of
extract of logwood, and, after drying
Washing them in soap-suds. No setting
s required. Made up goods, as dresses, or
mems coats, can be thoroughly sponged
instead of dipped. Care should be taken
hat the solution be not too strong, and
he oftener the articles are washed in the
oapsuds the brighter they will become.
This will apply to lace wells, as well as any
)ther articles.
APPLE PIEs.-Take nice, tart apples
,pitzenbergs are best, although pippins,
,reenings, russets, ETC., are excellent.
Slice them, fill the under crust an inch
hick, sprinkle sugar over them, add
pocnful or two of water, cover with