Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-11-30
Sbe sta,.ntom d]inoieata
FARM AND FIRESIDE.

!
FARM AND FIREsIDE.
ROAST RABBIT.-After cleaning and
washing well, let it soak in cold water for
an hour or more. Have the water little
salty and change it once or twice. Pa
boil the heart and liver, chop them up Gn5
with one slice of fat salt pork. Then max
your dressing of bread crumbs, mixing il
che chopped heart, liver and pork, season
we'll with pepper and salt, and mois-
ten with little water, in which the heart
&c., were boiled. Stuff the rabbit will
this dressing, sew it up, spread OF rub but
ter all over it, and roast; occasionally
haste with melted butter and water; when
the gravy flows freely enough haste with
that. A few moments before removing
from the oven sift little flour over it. One
hour, if the oven is good should cook it.
Place it on a heated dish; take the drip
ping pan containing the gravy and place it
on the top of the range. Have prepared a
small onion chopped very fine. add it to
the gravy, also a small lump of butter,
thicken it with little flour, let it boil up
just before removing from the fire add the
juice Of half a lemon; serve the gravy in
sauce boat. Garnisl the rabbit with slice
lemon cut off the head just before sendine
to the table. Serve with currant jelly.
CORN PONE.-Set thou kettle over tho
roaring crackliag fire, and put Therein
quarts of water, well sailed, an J1es
s'fetch on your neal" When the wl.r s.
ready to boil over, stir thou briskly
meal until it is as thick as bees are
beehive: then add quart of cold
and put in more meal aud stir till
till all the Jumps have disappeared as
quitoes do in the daytime. Now pu
a buttered earthen dish, and set in
place till noon, and it will come up as
has the last week. At noon stir in
of flour and place it in the oven, and
with moderate fire until supper t.
Make the mush very thick, and don't
till cold.
PLUM PUDDING. half cupful
gar, one-half cupful molasses, one egg,
cupful chopped suet, one cupful sour m
one teaspoonful soda, three cupsful flo
one teaSpoonful salt and one Of cinnamC
lastly add one cupful rais;:.S seeded
chopped, after sprinkling little flour ove-
them to prevent settling; steam threo
hours; to be eaten with sauce. Sauce TO
pudding. tablespoonful sugar, two Of
butter, and one heaping tablespoonful
flour; stir all together; when thorough
mixed add boiling water III thin enough,
stirring all the while: place it on the stove,
let it come to boil, remove and add the
beaten white of an egg.
GREEN FOOD FOR HENs.-A daily ration
of green food is actually necessary for lay
ing hens. Vegetables, either cooked or
raw, are much reished, also, and serve il
some measure to supply the place of greer
diet. Onions chopped fine and mixed with
their food are exceedingly wholesome, and
if not cure and certainly preventive OF
disease in many instances. Growing
food then laying hens. They crave it, and
when necessary to be housed from it on &C.
count of inclement weather it should be
provided for them. There is no green food
so wholesome for them as onion tops cut
up fine.
GREEN FoDDER.-A farmer lately in
formed us that he grew thirty tons of grren
fodder-corn on an acre. This estimate we
did not doubt, for we saw it while he was
feeding it out to his COWS. No other for
age plant named would very nearly ap
proach that in quantity and quality COM
bined. The next plant in regard to quaint
ty of forage is German millet. called BY
some, golden millet. This forage plant il
highly commanded by those who tried il
in this section last season. While we deem
fodder-corn the best supplemental forage
crop for milk COWS, we would not deny
that the others are good.
10 CLEAN VESSELS THAT CON- nv
ED KEROsENE.-Wash the vessel =
with the petroleum, and removes all
of it. By washing a second time
milk OF lime and very small quaint
chloride of lime, and allowing the Il
to remain in the vessel about an hour,
then washing it with cold water, the
may be removed. If the milk of lime
used warm instead Of cold, the opera
is rendered much shorter.
How TO FATTEN TURKEYs-Ft
turkeys were cooped by s'fowlist'' rece
ly, and fed with meal, boiled potatoes &
oats. four others, of the same brood, w
treated in a similar manner in anoth
pen, but with pint daily of finely pulva
lied charcoal added to the food, and &
abundant supply Of the coal. All eig
were killed the same day, and those fet
with the charcoal were found to weigh
pound and half more than the other,
and to be Of much better quality. &c
(about one-half of each, and tllicken with
a beaten egg and little flour: when nice
ly boiled add the beef, which of course
should be sliced as thin as possible, and
Immediately remove from the fire, as the
less it is cooked the better: if the beef is
very salt it will need freshening a little in
hot water before going into the gravy, but
if not, it will season it just right without
freshening.