Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-08-10
&bs Stamntom 9innisator-
FARM AND PRESIDE.
NEUTRALITY-SUSPICIOUS.

| ~ Special n Offices 10 cents per line for ev e.
| ry insertion. rs..f al
| u j! FARM AND PRESIDE.
WIDE-TIRED WHEELS. - A wagon or
cart with six-inch tread, will take heavy
loads over soft meadows and hardly leave
a track, where a narrow-Wheeled wagon
with a similar load could not go at all.
On country roads, such hroad-tread vehi-
Giles destroy ruts, and act like rollers, MAX
ing the roads agreeable for light carriages
and keeping them in much better order
throughout the year. It would be real
blessing to every State of the Union to
put so heavy a tax on narrow wheels upon
heavy wagons, and carts, that they would
become quite obsolete. Millions of dollars
would be saved to the people Of each State
in repairs of roads, in repairs of wagons,
md in horse flesh. o lout'.
TOMATO PRESERVES small yellow
tomatoes, make preserves equal to those of
the West Indies. Select well ripened fru it
stem and wash well. To every six
pounds of tomatoes add five pounds of
white sugar. Put the tomatoes into ket-
tie, with just enough water tosprevent them
from burning. Steam, with tight cover
over them, Until the skins break. Skim
out the fruit and add the sugar, with
little more water, if needful, to melt it.
Boil for twenty minutes put in the to-
matoes again. let them boil up once, and
turn the whole into a closely covered jar.
In the late winter slice up two lemons and
add to the tomatoes.
YELLOW PICKLE.-To each gallon of
vinegar take aquarter of a pound Of brown
mustard seed, two ounces Of long pepper,
two of black pepper, two of garlic, one of
tumeric, quarter of an ounce of mace, half
a pound Of salt and few roots of horse
radish. Let the salt and spice be well
dried. and put them into the vinegar cold.
Gather your vegetables on dry day, strew
over them little salt, and let them stand
two or three days, then put on them hair
sieve, either in the sun or by the fire to
dry. Put them in a larger jar with the
vinegar, and let them stand by the fire for
ten days; it must not, however, be allowed
to become any hotter than new milk.
PEACH JELLY.-For table ornament
nothing is more elegant. Dissolv" in suf-
fcient water one OF. of Using lass; strain it,
halye one dozen large peaches and pare
them; make syrup of one pound of fruit
sugar and half pint Of water. Into this
put the peaches and kernels; boil gently
for fifteen minutes, then place the fruit on
a plate and cook the syrup ten minutes
longer add to it the juice Of three lemons
and the isinglass. A pyramid mould is
very pretty for this. Fill part full of jelly,
and when set, put in one-quarter of the
peaches. Place on ice and let it harden
add more jelly, harden, etc., until full. Let
the base of the mound be jelly.
To KEEP TOMATOES FOR WINTER USE.
AS the tomato season is now here, con-
tribute one way for keeping them for win
ter use that may be new to some of your
readers. l ate them in February, sliced
and seasoned with sugar and little vine
gar, that seemed every way as nice as TO-
matoes picked from the vines. They were
preserved in the following manner Dis
solve a teacup of salt in gallon of water.
Pick ripe tomatoes, but not over ripe, leav-
ing little of the stem on. The tomatoes
must be we'll covered with brine, and they
will keep till spring or over.
SPONGE POUND CAKE.-Three cups of
sugar, one cup butter, one cup sweet milk,
six eggs, five cupss flour. Use baking pow
Ter instead of soda or cream tarter, the
usual quantity, judging by the kind of
baking powder used. Divide this receipt.
using one-half of each Ingredient, when
only one cake is wanted. In making
sponge cake, fresh oranges are much bet
;er than lemons.
TOMATO SAUCE.-To one gallon of
'tewed and strained tomatoes add six table
'poonfuls of salt, three of pepper, four of
allsplce, two of cloves, and one of nutmeg,
Ill powdered. Boil for an hour; then add
me and half pints of vinegar boil ff-
'een minutes. Bottle hot, and put one
tablespoonful of alcohol on the top of each
bottle, then seal closely.
LISBON BIsCUITs-Beat up four eggs
With five tablespoonsful of flour, and one
If powdered white sugar, and pour it over
l sheet of white paper previously sprinkled
With powdered sugar; sprinkle more sugar
IN the surface, and bake it at moderate
heat. When done, cut the biscuit into
pieces, and remove from the paper.
HoMINY FRITTERs.-Cook the hominy
veil, let it boil down pretty thick before
Using, add to one quart boiled hominy
lbout half a cupful sweet milk, one egg, a
title salt, and flour enough to fry and turn
Without running, only enough lard requir-
ID in frying to prevent burning, too much
milk and -four toughens them.
BOILING VEGETABLES.-In boiling beef
md vegetables, put teacup of vinegar
nto the pot when the water is cold, and
he beef will be much tenderer, and cab
age and beets better favored and willnot
Ill the house with unpleasant smell. The
Vinegar will not affect the taste of the
God.
MoLAssEs CAKE ne-half pint of mo-
asses, one heaped tablespoonful of sugar.
ne large tablespoonful Of lard. one cup of
ailk, one egg, one heaped teaspoonful of
aleratus, salt. flour to make stiff as cup
axe, ginger or cinnamon to taste; bake