Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-06-29
8be staunton 1inoieato1.
FAR - AND FIRESIDE.

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STACKING 90 0vER.-The quality of the
hay may be greatly preserved and improved
by very simple method of ventilating the
stack. If it be properly stacked, the GU
, ring process will be more perfectly COM
pleted In the stack, than otherwise. 1t is
accomplished in this way. First, lay a
foundation of rails and poles for the stack
to protect it from the moisture of the
ground. Secondly take large sack say
eighteen inches in diameter and four or
five 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 a hole
in the centre from the bottom to the top,
which should be properly capped over with
straw to prevent the rain from getting in.
This plan would doubly pay for the labor
required.
WORTH KNOWING.-On pound of cop
peras dissolved in a quart of water and
poured down a sink, Will effectually de-
stroy the foulest smells, For water clos
sets, hotels and other public places, there
is nothing SO nice to cleanse as simple green
copperas. Dissolved under the bed in any
thing that will hold water, it will render a
hospital or other place for the sick free from
unpleasant Smells. Whenever there often
sive, putrid gases, dissolve copperas and
| sprinkle it around, and in a few days the
smell will pass away. If rat, cat or
mouse die about the house, and send forth
an offensive gas, place some copperas near
the place where the nuisance is, and it
will soon purify the atmosphere.
KEEPING THE HANDS SAIOOTH.-A Wri-
ter in the american Grocer" says that
| glycerine is not used in the right way.
She says that to preserve the smoothness
and softness of the hands, you should keep
small bottle of glycerine near the place
where you habitually wash them, and
whenever you have finished washing them
add before wiping them, put one or two
| drops of the glycerine on the palm, and rub
the hands thoroughly with it, as if it were
soap, then dry lightly with fowl. House
| hold work and bad weather will rot pre-
| vent your skin being smoo,.. sd soft, if
| this plan of using glYcerine is followed.
! VEAL PUDDING.-Line the sides of a
mold or tin pail with an ordinary paste;
place in it veal taken from any part of the
| leg, and cut in small pieces; also some
strips Of bacon or salt pork, white pepper
and salt, one bay leaf, a sprig of parsley,
the paste with the meat, add boiling water
sufficient to two-thirds fill the pail, and
some flour and butter rubbed together.
Place paste on the top, and tie the tin COW
er on tight, and a cloth tightly outside of
| all. Place the kettle in boiling water, al
lowing it to come up nearly to the top of
! the kettle. Boil hard one hour,
STEWED LEG OF LAMB.-Choose small
plump leg of lamb; put it into saucepan
with few trimmings, or bone or two of
veal; cover with cold water, bring it slow
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and when it has all been SKINNED off; add
a bunch,of thyme and parsley and two car
rots of moderate size. Let the lamb sim
mer only: but without ceasing, for an
hour, or until thoroughly cooked. Serve it
covered with bechamel
To MAKE VINEGAR QU1cKLY.-To one
Of Jo IS
gar of one gill of yeast; stir well together
and keep at temperature Of 80 degrees
after three or four days, add an ounce of
cream tartar and an ounce Of cut raisin S.
After few weeks, or when the sweet taste
has entirely disappeared, it may be drawn
off and bottled. This vinegar is to be rec
commended only when pure cider vinegar
cannot be obtained.
BROILING MEATs.-When meats are
broiling on gridiron over hot Goals, the
sudden heat applied sears the outside,
which shuts in the juices, and the rapid
application of heat soon cooks the meat
through if in moderately thin slices. It
is then tender, JUICY, and palatable. Those
who never broil their fresh meat, fish, or
poultry, do not know the excellence of a
properly cooked dish of animal food.
FLY POIs oN.-Take four ounces of
quassia chips, boil for half hour in 1 pint
OF water; when cold, strain, and add wa
ter to make one pint; also alcohol, 2 fluid
ounces. Place this decoction in shallow
dishes, where the insects are troublesome,
adding to each dish 1 teaspoonful of mo-
lasses. This is sure death to flies, and per-
fectly harmless to persons: quassia, as all
know, being an old-fashioned tonic. 1t
can be had at any of our drug stores.
BAKED QUARTER OF LAMB.-LarG it
slightly with salt pork, and sprinkle it with
bread-crumbs and finely chopped parsley.
Put the lamb in rather quick oven, and
carefully and plentifully haste it from the
time it becomes warm until it is ready for
the table. Serve with mint sauce and
green peas, with which little bunch Of
mint has been boiled.
APPLE PIE.-Pare, core and quarter the
apples boil the core and pairing in sugar
and water; strain off the liquor, adding
more sugar; CRATE the rind of a lemon over
the apples, and squeeze the juice into the
syrup {; mix half a dozen cloves with the
fruit, put in piece of butter the size of