Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-03-03
, Stanton aeinbieator
FARM AND FIRESIDE.
ADVERTISING RATE

FARM AND FIRESIDE.
COVERING VNEs.-The laying down
and covering Of grape vines with earth al
ways seemed to us a troublesome job; and
sometimes they came out in the spring in
worse condition than some of the same
varieties left upon the trellises unprotect-
ed. This sometimes happen in wet, mild
winter. If the vines be cut loose from the
trellises and a little fine brush or weeds
thrown on them, they will usually come
out all right or, if left ON the trellises,
and corn fodder be set thinly against the
vines, it will be quite sufficient, and no
danger of injury. The same is applicable
to raspberry canes that are half hardy on
ly. 1t is the sun in winter that helps to
do the mischief. The north side of pale
fence will usually bring the tender raspber-
ny plants safe through the winter, while
the same kind will be killed on the south
side. OF course we mean when planted
close to the fence. =
ABOUT BOILING EGGs.-1here is an OBJ
lection to the common way of boiling eggs
which people do not understand. 1t is
this: The white under three minutes rapid
cooking becomes tough and indigestible
while the yolk is left soft. When properly
cooked eggs are done evenly through like,
any other food. This result may be at
tanned by putting the eggs into dish with
a cover as a tin pail and then pouring upon
them boiling water, two quarts or more to
dozen eggs, and cover and set them away
from the stove for fifteen minutes. The
heat of the water cooks the eggs slowly
and evenly and sufficiently and to jelly
like consistency, leaving the center or yolk
harder than the white, and the egg tastes
as much richer and nicer as fresh egg is
nicer than stale egg, and no person will
this method once
WOODEN FLOORS FOR HORSE STALLS.
After twelve months trial, 7. ,ndon
cab-proprietor has come to the conclusion
that to stable his horses on a wooden gra-
ting is far preferable to leaving them to
stand on brick or stone.
He has fitted two stalls with a grating of
wood, two inches thick by thrnn inches
broad, with a space one-fourti. VI an inch
between each two planks, the whole bolted
together by three iron rods and three cross
pieces. He says the horses lie high and dry,
and he saves by that n cans in straw 20 per
cent. The frame can be removed and the
bottom washed down, and thus there is a
gain in comfort and cleanli.. ess.
ABOUT The HoRsE.-Do not beat your
horses, nor speak to them in loud tone Of
voice; do not be angry with them, but
kindly reprove their faults; they will do
better hereafter. for they understand the
language of man and its meaning. Observe
your horse when he is drinking at brook.
If in bringing down his head he remains
square, without bending his limbs, he pos
sesses sterling qualities, and all parts of
his body are built symmetrically. -Four
things he must have broad-front, chest,
loins and limbs; four things long-neck,
breast, fore-arms and Group; four things
short-pasterns. back, ears and tail.
EXCELLENT CUsTARD PIE.-One pint
of sweet milk, two even tablespoonsfuls of
the yolks of three eggs beaten light, half
teaspoonful salt; line large pie plate with
crust made of flour, lard, pinch of salt.
and just cold water enough to roll Troll
thin), pour in the custard and bake slowly
until done. Beat the whites of the eggs to
froth, add one tablespoonful of white
sugar, spread over the pie, CRATE on a lit
nutmeg, and let it stand in cool, oven
until a light brown.
AN EXCELLENT AND ECONOMICAL PUD-
DING.-Pare and core half dozen easily
cooked apples, chop them into small bits.
dry some bread in the oven-stale is the
best-till it is crisp, then roll into crumbs;
then put in the apples, with little sugar,
and such spices as you like; cover the ap-
pies with another layer of crumbs, and so
on, adding a. little beef suet, chopped as
fine as possible; pour in half pint of milk,
bake till nicely Drowned, and serve with
hard sauce.
WAFFLEs.-T pint and half of best
wheat flour add a teaspoonful of table salt
and two Of saleratus, stirring
in dry. Then add pint of butter
milk and sweet milk to make batter that
will rope from a spoon. Bake in waffle
irons over quick fire, but not hot enough
when put In to burn the butter or lard you
grease with. Thick milk can be substtu-
ted for buttermilk, and water for sweet
milk, though cream were better. No eggs.
RoLLs.-One quart of cold boiled milk,
two quarts of flour, one large tablespoon
full of lard rubbed into the flour. Make
a hole in the middle of the flour, take one
half cup of yeast, one-half cup Of sugar,
add the milk, and pour into the flour, with
little salt; let it stand as it is until NOR
ming. then knead hard, and let it rise.
Knead again at four O'Clock in the after
noon, cut out ready to bake, and let them
rise again. Bake twenty minutes.
HOMEMADE CRACKERS good re-
cipe: Half tea cup of shortening, three
tea cups of cold water, one teaspoonful Of
soda, two teaspoonfuls of cream of tartar,
and nearly five quarts of flour. Rub the
shortening, soda, cream of tartar, and salt
well into fine flour, and wet up with the