Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-02-07
FARM AND PRESIDE.

| ferent forms of potas generally imported
and on the market Dr. Nicholas mentions
muriate, sulphate and KANT, and says
100 pounds muriate, so per cent. gives 50
pounds potash. 100 pounds sulphate, 50
per cent. gives 20 pounds potash. 100
pounds kainit gives y pounds potash. TIE
kainit is largely chloride Of sodium (com-
mon SALTY preponderance which renders
it not worth attention us q. source Of poi
ash. The sulphate and muriate OF potash
are largely imported-can be purchased
| from the importers and dealers under q
guarantee, and can usually be relied on.
| The doctor gives what he calls a stock or
normal combination Of fertilizing agents,
| which he uses on his farm at the rate Of
| about 500 pounds per acre. 1t is constitu-
ted as follows: Super phosphate of lime,
40 pounds; sulphate of ammonia, 25pounds;
muriate of potash, 25 pounds; sulphate of
lime, pounds; sulphate of magnesla, 3
pounds This combination is servicsable
! for all crops, and gives valuable and pro-
| fitable results. A very excellent liquid
fertilizer is produced by dissoving in 100
! gallons of water s pounds of Peruvian
guano (rectifedl, is pounds of superphos-
| phate, Is pounds Of muriate potash, and l
pound Of initiate Of soda. 4 greater OF
less AMOUNT may be made, as convenient,
che above proportions being maintained.
This liquid is excellent for use upon flower
| beds and plants, and the growth Of straw
berries and other small fruits is greatly
sLoIl
upon the farm, as well as in the garden,
md might be used with great ADVANTAGE
N forage crops, as well as cereals and veg
etables. Those who have plenty of wood
ashes will find it for their advantage to
use it in connection with fine grou nd raw
bone, in manner as follows: Take one
barrel Of raw-bone flour, barrels of wood
'shes dry, so pounds Of gypsum. ard 10
gallons of water. Make heap OF the
Whole upon floor, and add the water,
stirring constantly with hoe. This is
perfect plant food, containing all, III de
sired proportions, which plants require.
rne steamed Or burnt bone-hour will not
do; use only the flour from fresh raw
zones. Five barrels of this mixture to the
tcre is cheap and most effective dressing
for any kind Of crop. The cost of artlfc-
lal fertilizers should be based upon the
amount of nitrogen, phosphoric acid and
potash they contain. in available forms,
ind these articles are now sold at about
The following prices: Nitrogen. 25 cents
Der pound; soluble phosphoric acid, 10
cents per pound; potash, 5 cents per
pound. .-.
PRESERVING EGGs.-To four gallons OF
boiling water add half a peck Of new lime,
stirring it some time. When cold, remove
any hard Jumps with q coarse sieve; add
ten ounces Of Salt and three ounces Of
cream of tartar and mix the whole
thoroughly. The mixture is to stand q
fortnight before using. She eggs are to be
packed as closely as possible and to be
Kept closely covered up. This is Prof.
Coibet S recipe for lining eggs. At a
meeting Of the New York Farmers Club.
where the subject was discussed, the fol-
lowing plan was given: A layer of Stacked
tlme, wet to q consis ency that will allow
the eggs to stand upright in it: the bottom
layer must be two nch thick; the eggs
are stuck into this small end downward,
close but not touching; over these a
fresh mixture Of Stacked lime is poured
and this process continued until the vessel
ull. Many dealers prefer coating the
'ggs with melted paraffine. This is done
oy simply dipping it in the mixture.
FRENCH BREAD.-As rule the French
bread is always sweet and good, and two
Ihlngs contribute in great degree to this
that is, the manner and form Of baking,
They never make a thick loaf !; no matter
what the size and shape it is always thin,
and more than two thirds crust. They
bake their bread until it is perfectly cooked.
The loaVes beng so thin the heat strikes
through them very soon after they are
placed in the oven; hence all the fermen-
tation is stopped, while in case of large
loaves fermentation continues to go on af-
Ter the bread has been in the oven for
some time, and Of course much Of the
sweetness is lost. Then, in baking so long
ind having so much crust, there is arecu-
liar sweetness given which Can be attained
IN no other way.
CHICKEN SALAD.-Boil a large sized
spring chicken about two hours; let il get
cold; then remove all the skin and fat:
then chop not quite as fine as mince meat.
nave the same quantity Of chopped celery
md the yolks of four boiled eggs pressed
smooth with a silver or vyoodan enoor.
then take one pint Of swee5 milk and
orlng 1t just to boiling heat; then add
the yolks OF two eggs we'll beaten; as soon
as this dressing is cold add one teaspoon-
full OF ground mustard made smooth nv
two tablespoonful Of cider vinegar and
pepper and Salt to taste; then mix the
whole nicely together and PLACES on a plat
ter, and trim the edges Of the platter with
The incest OF the celery leaves.
RANCID BUTTER send recipe for
rectifying rancid butter, which is very sim
pie, and have never known it TO fail
Cut the butter into pieces Of abouta pound
each, wrap each piece up separately in
clean, white cloths, then enclose all in a
nice white bag or large cloth and bury the
whole foot or more III the ground: the
deeper the better, After q week or two
according to the rancidity Of the bntte,
unearth, wash carefully, salt, and if will
DO round to be sweet and wholesome. I
have SO treated hn t5er which was too ran
cid even for cooking, and when put upon
the table. after such treatment, it comb