Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-10-25
ADVERTISING RATES
FARM AND PRESIDE.

! FARM AND PRESIDE.
MATS AND RUGs.-Mats and rugs are
such indispensable accessories to the COM
fort of home and are SO easily made that
no one who has ever had them will be will
ling to do without them. For the outside
door one can be made out of corn-husks,
nicely braided and sewed together in
round or square form, and so nice for the
men and boys to clean their feet on and
save the wife aud mother great deal of
| labor,ln cleaning with broom and mop.
If one does not want a carpet down, a rug
is indispensable here and there and gives
the room an air of cosy comfort and
warmth. Almost any house-keeper can
make them, and with the help Of children
to cut and sew rags, the ragbag is fruit
| full source of material. This same receipt
acle usually swallows enough to furnish a
whole house, if properly economical. with
mats, provided you have the foundation to
work upon. A common coffee-sack is very
good material and inexpensive. Tack it
into frame. II made mine of common
| lath). Mark out your plan then with rags
striped as for rag-carpet, about an inch
wide. With rug-h00k draw them first
down from above, then up from below,
and draw the rug tight underneath, leav-
| ing it an inch or more high on the upper
side, to be trimmed when finished. have
one, two and a half by five feet. The Dor
Il ic
nate rows of calico and red flannel. Then
the center filled in, in diamonds OF red,
brown, and light shades. This for hall,
front of bed, or stove, is very handsome and
durable. 1t is some work to make it alone
and do your own work, as did. Ii one
prefers to sketch her pattern, the center
can, with little more trouble be made to
initiate the Turkish rug patterns. An
other is a square rug, the foundation Of
any desirable color. Wind them on a long
flat stick. mime took from the lower
end of the window-shade). Fasten the
rags at the end. Now lay cord Of wrap
ping-twine on one edge, and sew firmly
over this through every turn of the rags on
the opposite edge from one end to the 9TH
er of the stick. Lay aside the fringe and
proceed in your work till you get enough
fringe for your mat. Then form your plan
and with a strong thread sew the fringe on
to your foundation. You can bind the
edge of your foundation first.
Another one is made from square pieces
odds and ends of refuse rags of any mate
rial, laid four or five together and tied
with strong thread, placed thickly together
on any foundation, and will be very salts
factory to place before tollet-table. Bral-
ded rags. make very pretty mats, sewed to-
gether in any pretty fashion, for hall or
bedroom. have made them by crotchet
ing the rags, and it is very easily done and
they are very substantial.
KEEPING WINTER VEGETABLEs.-Af-
| ter the farmer has raised good supply of
vegetables he often fails to realize the full
benefit of his labor from lack of knowl-
edge how to keep them. This especially
is the case with squashes and that class of
| vegetables which require to be kept COM
paratively warm and dry. 1t is quite usual
for him to put them in pile in the cellar,
] and then wonder that they rot. Squashes
pumpkins. and all that class of vegetables
| require, first, an absence of light; second,
| a dry temperature, not exceeding fifty-fve
| or sixty degrees and third, to be so placed
that one does not come in contact with
another. We have always had success in
keeping them we'll linton spring, by plac-
ing them in a cool, dry chamber until
freezing occurs. and then removing them
to closet for safe-keeping over winter
Thus the Hubbard and other hard-shell
varieties may be kept until May and even
June. For use until February they will
keep tolerably well in dry cellar. placed
on shelves. Boston Marrow is the first to
| decay. The turban-to our mind one of
| the best of the winter varieties, especially
for banking-will often keep in the cellar
until March, Those only intended for use
later, need to be treated to the dry, cool
closet. It will pay. for at the later part of
winter and early spring there is dearth
of vegetable food, that makes such arti-
cles especially valuable.
| BREAD WITHOUT YEAsT.-Take one
and one-half teacups Of lukewarm water,
one-half teaspoonful of salt, one half tea
spoonful of sugar, one-fourth teaspoonful
soda. Mix all well together, then thicken
with flour until it is Of the consistency of
thick batter. Put it where it is warm I'M
til it rises. Let it rise until it doubles it.
self in bulk. Then put some flour in pan,
making an excavation in the centre, and
lurn the batter, adding dipper of luke
warm water. Stir until it is thick bat
ter again. Sprinkle some flour over the
top, set it in warm place, and let it rise
again. When it is light, knead it into
loaves, adding, of course, what flour is
needed. Let it rise again, then bake.
| BEEF CAKEs.-Take some cold roast
beef. that which is UNDERGONE is best, and
mince it very fine; mix with it grated bread
crumbs and little chopped onion and par
sley; season it with pepper and salt, and
moisten 1t with some beef dripping and
walnut sauce; some scraped cold tongue
or grated ham will be found an improve
ment; form it into broad fiat cakes, and
spread layer of mashed potato thinly on
the top and bottom of each: lay smallbit
of butter on the top of every cake; place
them on a dish, and set them in an oven
to brown.
AGOOD OMELET.-Allow to each egg
one tablespoonful Of milk, sufficient salt,