Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-11-22
FARM AND FIREsIDE.

| INTERESTING TO CATTLE RAISERS.-l
promised you an account of an experim emit
1 made with good cattle Of the common
stock, and cattle out of common cows by
| thoroughbred bulls. I bought the COM
mon cattle about the 18th of October, 1877,
grazed them we'll during the fall. They
weighed 900 pounds on the 18th. of Octo-
Der. They were we'll fed during the win
ter on corn fodder. straw and hay, and, as
near as 1 could approximate it, ten bushels
of short corn per head. weighed the
grade Durhams or short horned on the Goth
of January, and they averaged 665 pounds.
They had been very badly wintered, and
were very poor. From the time bought
them they were well wintered on hay and
corn fodder, without grain. The comm IN
cattle and grade short horns were turned
out on grass together in April, and grazed
together until the 18th of October, 1878,
when they were sold and weighed. The
common cattle weighed 1870 lbs, an n
crease of 40 lbs. in twelve months, with
about ten bushels Of corn per head. Tle
short horns weighed 1,275 lbs, an increase
Of weight of 61O per head in eight and a
half months. At the date of weighing.
the short horns we're worth 81 cents gross,
and the common cattle 81 cents, making
$47 ,95 per head for the common cattle and
$49.50 for the short horns. The common
cattle cost s51 so per head and the short
horns 1913, II. The common cattle made a
profit of $18, As and short horns ,13. The
corn fed to the common cattle was worth
only $15,25 for the keep of the common
cattle for twelve months on long food and
grass, while the short horned grades
paid $26, Is for the same keep in eight
and half months. This leaves a bal
ance in favor Of the grade short horns over
eight and a half months keep, or, at the
same rate, SO for the whole year, or
more than double tho profit of the COM
mon cattle. am satisfied from this and
various other experiments made with the
two kinds of cattle that the profits of
raising cattle in this Valley or any other
grass country can be immensely increased
by using thoroughbred shorthorn bulls on
the common coWs-nOt quarter OR half
bred animals, but pure thoroughbred bulls,
which have the power to transmit their
own peculiar type and characteristics to
their get. That is, simply to get a short
horned Durham calf by common COW.
The farmers around me have been selling
their three year old steers at from $25 to
$27, making from $500 to $9O year for
their Keep, while got $26.13 for keeping
these short-horned grades eight and half
months. They got from sixty six to seven
ty-five cents per head per month for their
per month for the keep of my grade short
horns. Even at the present low prices for
beef, any good thrifty grade will pay SIG
a year on just such keep as gave mine.
have no recollection Of good Short
horned grade ever paying me up to this
date less than $24 year for his keep, but
1 always fed sufficient grain the first and
second winter to keep them thrifty and
growing well, but it did not take SIS worth
per head per year to do it. Then 1 grazed
them on good grass in summer. I should
be glad to hear the experience of others
who have carefully tested the two breeds
together.-Geo. Chrssnaaaa, of Rockingham.
USEFUL HINTS TO HoUsEKE EPERs.-
Chicken Soup.-Take chicken weighing
about three pounds. Cut in quarters and
place in porcelain pot. Add two quarts
of water and let it boil one hour. Then
have frying-pan ready with lump Of
butter, and remove the chicken to it, and
have some boiled rice ready, cooked in
another sauce pan-about one cupful Of
boiled rice-as boiling the rice with the
chicken improves the flavor of the soup.
Add about one tablespoonful Of chopped
PAL sley, one onion, and small carrott, in
very thin slices boil the giblets separate
ly, and when the chicken is rich brown
remove it to make gravy by adding a
half cup of water, one tablespoonful OF
flour, and the giblets chopped fine. Serve
the gravy separately.
Mince Pies.-Boil a fresh tongue; chop
it very fine, after removing the skin and
roots; when cold, add one pound of chop
ped suet, two pounds of stoned raisins,
two pounds Of currants, two poun DIS Of
citron cut in fine pieces, six cloves pow
dered, two teaspoonfuls cinnamon, half
teaspoonful mace, one pint brandy, one
pint wine or cider, two pounds sugar; put
this all in a stone jar and cover well; in
making pies chop some apples very fine.
and to one bowl of prepared meat take two
apples; add more sugar; according to taste.
and sweet cider enough to make the pies
juicy, but not thin; mix, and warm the
Ingredients before putting into your pie
plates; always bake with an upper and
under crust, made with one cup of lard,
one of butter, one Of water; and four of
-four.
Poor Mans Patdding.-Three cups of
flour, one cup of molasses, one cup Of milk,
one cup of suet, one cup of raisins, one
teaspoonful Of soda, spice to taste; boil
two hours; eat with sauce.
To Bottle CsdeT.-Put your cider in a
cool cellar; add one pound of double re-
fined sugar to each gallon of cider. Keep
the bung out until the cider is done work
ing-say one month; then close the bung
until the cider has obtained the flavor to
suit; the sooner you bottle it after it is
done working, the sweeter it will be.
APPLE MISUNDERSTANDING this is well
understood by most farmers wives,