Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-01-04
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FARM AND FIREs1DE.

fAhM AMI flhfSl LIB.
To TELL THE AGE CT TowLs.-If a
hens spur is hard and the scales on The
legs rough. she is old, whether you see her
head or no but her head will CORE borate
your observations. If the under-bll is so
stiff that you cannot bend it down and the
! comb thick and rough, leave her, no mat
ter how fat and plump, for ONE one less
particular. young hen has only the rrl-
diments of spurs; the scales on the legs
are smooth. glossy and fresh colored, what
ever the color may be: the claws tender
and short, the nails sharp, the under-bill
| soft, and the comb thin and smooth.
| An old turkey hen has rough scales on
| the legs. callosities on the soles of the feet,
and long, strong claws; young one the
reverse of all those marks. When the
feathers are on, the old turkey cock has
long tuft Or beard Il young one but
| sprouting one; and when they are off the
| smooth scales on the legs decide the point,
besides the difference in size of the wat
| ties on the neck and in the elastic shoot
| upon the nose.
| An old goose, when alive, is known by
the rough legs, the strength of the wings,
particularly at the pinions, the thickness
and strength of the bill, and the fineness
of the feathers; and, when plucked, by
the legs, the tenderness of the skin under
the wings. by the pinions and the bill, and
the coarseness Of the skin.
A young pigeon is discovered by it's pale
cover, smooth scales, tender, collapsed
feet, and the yellow. long down interspers-
ed among its feathers. A pigeon that can
fly has always red-colored legs and no
down, and is then too old for use as a
squab.-Rmol Ne,o Yorker.
MINCE MEAT.-Mince meat should be
prepared and stand at least twenty-four
hours before using. Cover four pounds of
nice lean beef with boiling water, and
let it boil slowly until the water is almost
entirely absorbed or evaporated, ard the
meat is perfectly tender; set it away in
the reduced liquor to cool, after which re-
move all skin and gristle, and chop the
meat fine. Add to it one pound beef suet
chopped in a little flour, and eight pounds
chopped apples. Mix well; put in two
pounds seeded raisins: two C. r Lite cur
rants, well washed and 7-iod ,nree-quar-
tiers of pound of citron the
grated rlnd and juice of IT,.
three oranges, or, instead OF
little candied orange peel. Wit
cupsfull of reduced liquor, in VII
meat was boiled, mix three tablespoons
full ground cinnamon, one OF cloves, one Of
allspice, two Of mace, one Of black pepper,
three Of fine salt and two grated nutmegs.
Stir this into the other ingredients, add
three or four pounds of brown sugar and
two quarts of boiled cider. Cook the mix
ture until the apples are done, string to
prevent burning. When cool put in pint
of brandy, pack the mince meat into two
stone jars, and turn teacupful of molas-
ses and a little brandy on top Of each one.
If set in cool place and closely covered it
will keep sweet all winter.
THE BEST WAY To ROAST BEEF.-Se~
lect good thick piece, rub salt over it
and pepper it, put it in a dripping pan and
cook in slow oven. Three hours or more
are required for thick piece When near
ly done pour little water over it few
times Turkeys can be roasted this way
much nicer than by boiling them first, as
many do.-The point of difficulty is to be
sure and give them plenty of time, for
little hurrying, especially in the beginning,
spells it all. After the meat is taken up
pour in water to make the gravy in the
usual way by stirring in flour beaten smooth
in w alter.
BROWN BREADTH gallon crock mix. )
one quart of graham flour and one quart of
white flour. Make hole in the centre,
put in two tablespoonful of molasses and
two of brown sugar, a pinch of salt and
cup of warm water. Stir thoroughly and
add half cup of good yeast. Set this
sponge at night; in the morning add
little warm water, mix stiff and raise
again, mould into loaves, and when sufi-
GENTLY LIGHT haka two hourc in q Glow,