Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-07-14
::SssARM AND FIREsIDE.

i would say that, until five or six years
ago, had the old-fashioned idea that to
throw them handful of salt once u week
along path in the pasture was all they
required. About that time my attention
was called to the fact that once a week,
for a couple of days after sailing, there
was an increase in the quantity of milk.
Acting on this suggestion, 1 tried sailing
twice a week, and found decided i'm
provement. l then thought that if twice
week was good, perhaps every other day
would be better Here, again, my atten-
tion was called to the fact that on the days
they were sailed they gave more than on
the other days. milk some eight or ten
of my cows myself, SO that note these
thing more closely than otherwise would.
I therefore concluded to try it every day,
and liked the result, and noticed that when
they missed their salt there would be a de-
crease in the milk. When sailed every day,
a very small amount will do. say tea
spoonful just before they are turned out of
: the stable in the morning. I tried sailing
| in the evening in the stable, but found
that had tendency to shrink the flow Of
| lIl1Ih, oOS dlOOl SCtCAdl CllotlS3 L SdYO ClldU
up. In trying the above experiments, it
was not for period OF few days or weeks,
but of a year or two.
Another thing: 1 find that the corn
I feed my COWS (Which 1 grind and scald
to mash), if it is sailed, will decrease the.
percentage of cream, all other feed being
just the same. The reason I presume, is
th at tho calf N this go hoe fop6oOov to
run more to fat than to the production of
milk William s. Niuins, IN Rarul World.
COOKING MEATs.-All meats should be
put to cooking in boiling water, as tl.en
the outer part contracts and the internal
juices are preserved. 1t is important to
keep the water constantly boiling, other
wise the meet will absorb it; tbs more
gently meat boils the more tender it will
be. Always add boiling water if more is
needed, and skim when it first begins to
boil. Allow about twenty minutes for
boiling fresh meat. and from one-half to
three-quarters of an hour for silt meat, ex-
cept ham, which will cook In ii. teen min
utes. In roasting meat it is necessary to
basted often. Twenty minutes to a pound
is required for all meats except beef, which
only requires from fifteen to eighteen In
broiling OF frying meats, have the gridiron
or frying pan hot before putting the meat
on. Allow about twenty minutes for all
meats but beef or ham; beefsteak will cook
in fifteen minutes, ham in about ten.
To SELECT FRESH FIsH.-The eyes
should be clear, the fins stiff, the gills red,
hard to open, and without. bad odor Great >
care should be taken to thoroughly clean
the fish, removing the smallest atom of
blood. 1t is best to use lard or drippngs
In frying, as butter is apt to burn, and
make the fish soft. In boiling, large fish
should be wrapt in cloth, wound with Irvine
and covered with more than two inches of
water. Salt should be sprinkled in the
water, four ounces to the gallon. For time
of cooking a medium sized fish, allow ten
minutes Fer pound; for small fish six
minutes is enough. The fish should be ia
ken from the water the moment it is done.
Salt fish require from twenty four to thirty
hours soaking, changing the water several
times meanwhile.
To REMOVE STAINS OF INK, FRUIT,
WINE, M1LDEw, &C.-First wash the
stain off as much as possible with clear
cold water, then apply the escalonnia,
which consists of one tablespoonful lemon
juice, one tablespoonful pure cream of tar
tar, one tablespoonful of oxalic acid, one
half-pint rain water. Wipe off with clean
water. Any article that cannot be washed
after using the mixture, a tablespoonful of
the juice of white currants is better than
lemon juice when procurable. This NAV
be used with safety upon most delicate
fabrics, as it will not injure the color or
material. Shake up when using it,
STEWED STRAWBERRIES you have
sour, hard variety of strawberry, or if 1t
Is cold season, so that they ripen imper-
fectly, it is often better to stew them than
to attempt to make them palatable with
out Nothing but earthen or porcelain
lined ware is nice enough for this work,
and they should not cook oyer five min
utes after beginning to boil. Let them
cool perfectly before serving; they will
taste sWeeter and more refreshing and de-
hcious In every way. Add the sugar while
cooking. A better way, however, is to
raise berries that will be sweet and nice
enough, fresh.
A BEAUTIFUL FANCY JELLY.-Dis-
solve one box of gelatine in a pint of
cold water, add one cup of white suoar
juice of three lemons and a wine-glass Of
wine. When thoroughly dissolved. add
half cup of red sugar; next pour on three
pints OF boiling water, and strain into the
molds, putting on ice to form; ALWAYS nsa
metal molds for fancy jellies and delicatklv
oil every portion of the mold inside with
sweet oil, and the jelly will turn ont ner
fectly.
To PREVENT MorHs.-A small piece Of
paper or linen, moistened with spirits of
turpentlne, and put into bureau or ward
robe for single day, two or three timas
is said to be sure preventative aya;nst
moths.
PoP-OvER CAKEs.-One cupful of sweat
milk, two cupful of flour, two eggs. fonr
teaspoonsful baking powder, one tahle
spoonsful of melted butter. Mix a litt,o
SITTER than pancakes. Bake in teacnns