Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-02-01
FARM AND PRESIDE.

FARM AND PRESIDE.
OATMEAL IN THE HOUsEHOLD.-In
Great Britain children of all ranks are
raised on an oatmeal diet alone, because it
causes them to grow strong and healthful,
and no better food can possibly be found
for them. 1t is also quite as desirable for
the student as for the laborer, and for the
delicate lady as for her hard working sis
ter; indeed, all classes would be greatly
benefited by its use, and dyspepsia, with
all its manifold annoyances, can be kept
at a safe distance. Oatmeal is more SUBJ
stantial food, it IS said, than veal, pork,
or lamb, and quite equal to beef or mutton
,, giving as much or more mental vigor,
while its great desideratum consists in
ones not becoming weary of it, for it is as
welcome for breakfast or tea as is wheat
or Graham bread. It can be eaten with
syrup and butter as hasty pudding, or with
cream and sugar like rice. It is especially
good for young mothers upon whose nerv-
GUS forces too great demand has been
made, when they lose the equilibrium of
the system aud become depressed and dis
pirited. Oatmeal requires to be cooked
slowly, and the water should be boiling
hot when it is stirred in.
BOILING MEAT.-The secret of boiling
meat properly is one unknown to most
American cooks. The idea seems fasten-
ed in their heads that fast boiling is in
dispensable to thorough cooking of meat.
Nothing is more erroneous than this. Fast
boiling toughens the fibre, expels the
juices of the meat and makes the tenderest
sirloin or round tasteless, chippy, indi-
gestible dish. The true way to boil beef,
corned or fresh, ham, fish, flesh or fowl, is
to put it into boiling water, and let it boil
hard two or three minutes only. This
toughens all the outside of the meat, so
that shell is formed, like the crust of a
loaf, which holds the juices of the meat.
So soon as this coating is formed the meat
should be removed from the fire and kept
as near as possible just below the boiling
point until it Is done. If it is to be served
cold, it should be left in the liquor in which
it is boiled till both are cold. If served
warm, serve as much as is needed for the
meal, and if practicable leave the rest in
the liquor to cool. The toughest piece of
the neck or brisket, if the animal furnish
ing it was davorous, may be made perfect
ly delicious by this long, slow boiling.
To COLOR BLUE AND RED.-The fol-
lowing recipes I have used for coloring
wooden carpet-rags dark blue and cardinal
red with most satisfactory results. In
coloring, use plenty of water, never crowd
ing the goods; the same holds good when
rinsing:
Blue.-For fifty pounds of wool, boil
about one hour 10 liquid of FIVE pounds
oxalic acid; two and half pounds of
alum; two and a half pounds of tartar.
Wash, and finish with twelve pounds Of
logwood and one quart of ammonia; then
wash again.
Red.-For fifty pounds of wool take one
half pound of tin crystals; one and three
fourths pound oxalic acid; four pounds of
cochineal and quart Of ammonia. Boil
the ingredients FIRST together, then add the
wood.
A REMEDY FOR HOG CHoLERA.-O. G..
Roberts, writing to the editor of the .sJour-
nal and Farmer, from Coffeeville, Texas.
says:
II notice a contest going on in your
State for the best remedy for hog cholera.
aud some time since saw learned trea-
tise IN your excellent paper on that subject.
But we learn things sometimes by expert
ence that we do not find in books. By ac-
cldent discovered remedy that would
not abandon for any have yet seen, Its
simply little flour mixed Up in water
about the consistenoe Of one or one and a
half pounds to the gallon. This prepara-
ton is convenient at all times, and hogs
will drink it when they will neither eat nor
drink anything else.
BAD CoLD.-I append two remedies for
cold, leaving the reader to take his
choice: l. AS soon as you find that you
have an attack of cold, abstain from
swallowing anything liquid. You may eat
ordinary food, but you must not drink
anything. Keep this up for sixteen hours.
and you will be comparatively well. The
first drink of water you take, will teach
you how good water is. 2. The first night
after you take cold, take a dose of aperiena
medicine and rub we'll. night and morning
with damp towel.
BURNs.-Are you burned 1 have tried
raw eggs on burns for twenty years and
never failed to take the fire out in three
applications Spread raw eggs on a cloth and
apply to burn. It will remove all pain at
once. When the eggs become dry, wet in
water till soft and apply fresh eggs. The
whites will do the best.
Common cooking soda placed upon the
burn, and moistened cloth on top. is said
to be an infallible cure.
COFFEE TABLEFS-A Frenchman roasts
coffee, grinds it to -four; moistens It a
very little, mixes it in twice its own weight
Of powdered sugar and then presses il into
tablets. One of these tablets can be dis
solved at any time in hot or cold water
making at once the very perfection of cot
ZEE; and it is claimed that pound of the
very will go much further by this prena-
alton.