Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-06-01
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FARM AND FIREsIDE.

SMALL FRUITS IN GARDENS But few
people seem to know the value of small
fruits TO d family, when grown in their
gardens. You commence with straWber-
ries they continue about a month. You
pick, perhaps, from six to twelve quarts a
day. Yo;l have them ON your table as des-
sert, if you please, at noon, and your tea
table is loaded with them at evening, and
you want little else but your bread and
butter. Your family consume, in one way
or another, about eight quarts day, and
while they last no medicines. for bodily all
ments are required, as a quart of strawber-
ries daily will dispel any temporary disease.
After Strawberries raspberries come, to
continue about three weeks; then we have
blackberries; then the currants ripen,
which remain till the early grapes mature;
and, taking the season through, the fami-
ly with a half acre of land can have any
variety of small fruits the season through.
HOW TO RAISE ToMATOEs.-The
French mode of raising tomatoes is as fol-
| lows:
they top the stem down to the cluster,
which soon push strongly and produce an
other cluster Of flowers each. When these
are visible, the branch to which they be-
long is also topped down to their level and
this is done five times successfully. By
this means the plants become stout, dwarf
bushes not above eighteen inches high. In
/ order n r. 4J,oi,.
or strings are stretched horizontally along
the rows so as to keep them erect. In ad-
dition to this all laterals that b ave no flow
ers, and after the fifth topping. all laterals
whatever are nipped off. In this way the
ripe sap is directed into the fruit, which
acquire a beauty, size and excellence I'M
attainable by any other means.
STACKING CLovER,-The quality of the
hay may be greatly preserved and ','roy-
ed by very simple method Of ventliatiug
the stack. If it be properly stacked, the
curing process will be more perfectly COM
pleted in the stack, than otherwise. 1t is
accomplished in this way. First, lay
| foundation of rails and poles forth stack.
to protect it from the moi r.v of the
ground. Secondly take a large sack, say
| eighteen inches in diameter and or feet
long, and fill it with chaff or some light
material. Place it upright in the centre of
the foundation of the stack, and build up
around it. AS the stack rises, the sack
must be drawn up leaving hole in the
center from the bottom to the top, which
should be properly capped over with straw
to prevent the rain from getting in. This
plan will doubly pay for the labor required.
I To TAKE RUST OUT OF STEEL
Place the articles in q bowl containing
kerosene oil, OR wrap the steel up in {. soft
cloth we'll saturated with kerosene; let it
remain twenty-four hours or longer; then
scour the rusty spots with brickdust. If
badly rusted use salt, wet with hot vine
gar. After securing. rinse every particle
of brickdus5 or salt off with boiling hot
water; dry thoroughly; then polish off
with clean flannel cloth and little sweet
oil.
| OILY LAMPs.-The upper part of ker-
osene oil lamp, after standing short time
frequently gets oily from the condensation
of the vapor of the oil. This will be great
ly, if not entirely prevented, by taking 6;
piece of felt and cutting a hole in it, so as
to fit exactly around the socket into which
the burner is screwed trim the felt so as
leave rim about half an inch WIDE and
place this felt ring On the socket.
BROILING MEATS. - When meats are
broiling on a gridiron oyer hot Goals, the .
sudden heat applied sears the outside,
which shuts in the juices, and the rapid
application of heat soon cooks tile meat
through, if in moderately thin slices. It
is then tender, juicy and palatable. Those
who never broil their fresh meat, fish OF
poultry, do not know the excellence of a
properly cooked dish of animal food.
FRUIT CAKE.-Four cupsful Of -four, a
cupful and a half Of sugar, half cupful
of molasses, a cupful of butter, a tea
spoonful of soda dissolved in very little
water, four eggs, a quarter of pound Of
citron, half pound of currants, half q
pound of raisins, a nutmeg, teaspoonful
of Glove and one of cinnamon. Bake three
hours in a slow oven.
BURNS AND SCALDs.-Soak a piece Of
linen rag in linseed oil, suspend it from the
tongs over a saucer, and ignite the lower
end; the oil which drops from it, While
consuming, should be applied when cold,
with a feather to the burn or scald. If
kept in bottle we'll co1ked, it loses none
of it's efficacy.
To CLEAN MATS AND TIDES, Gro
cHETTED WITH YARN.--Lay in cold water
for fifteen minutes, then rub plenty of
white CASTLE soap ON them; then rinse in
clean suds, hang up in the sun, and when
nearly dry dress on underside, and they
will look as good as new.
To PRODUCE "A Standardization clover
blossoms, stepped and drank freely; can be
found in the haymow if not previously
secured. Take care not to expose one
after this sweat. Pennyroyal is an old
time cure, and can be drank with less dan
ger if one has to go out the next day.
To kILL LICE ON CATTLE.-Put two
quarts of air-slaked lime into cotton
cloth bag, and shake it over the cattle,