Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-07-11
FARM AND PRESIDE.

H1 Special n0tlceS ~ Genus poI ino Ao1 osoiy IN.
sertion.
FARM AND PRESIDE.
| Cows HOLDING UP THEIR MILK.-Tho
power of COW to hold up her milk Is read
lily accounted for by the peculiar formation
of the mammary glands. The bag or I'D
der is divided into four parts, entirely dis
tinct from each other. except as they are
held together by certain membranous liga-
| ments. The milk in each is held in con-
fluent tubes, which, like the roots Of q
tree, are all contracted into one, just above
| the teats-the milk entering each OF those
funnel-shaped organs by single channel
Just at the upper end of the teat the walls
| Of this channel are contracted, and the
contraction is surrounded by band Of
muscular fibres. The will Of the COW can
operate on this band, contracting or ex-
panding it at pleasure, after the manner
of valve. At the junction of each small
Ter tube with larger one is similar con-
traction and band, also under the cQycOl
of the will. Ordinarily these bandS are
contracted, as in the neck of bladder,
| so that the milk has to crowd its way
through them to get from the smaller into
the larger tubes. This is an admirable ar
rangement for sustaining the weight OF
the milk equally in all parts of tho udder,
and preventing it, from pressing heavily
upon the teats. When the udder II full,
if the milk Is drawn out of the teats it re-
quires during the operation vigorous eff
fort on the part of the cow to prevent the
pressure above from croWding the milk
down to fill the vacuum. If, however, the
udder is only partly filed, she can hold
back the milk the more readily. because
the less the pressure from above. tho
more easily she can maintain the
tension of the muscular bands to
prevent the milk from passing through
When the mixer takes hold of the teats,
and begins to milk; the excitement may
cause the COW to contract the bands SO
firmly as to enbale her to hold back her
milk for the time. But as the excitement
wears off the contraction slackens, the
milk begins to flow, and the more freely as
the bands become more and more relaxed,
until all is drawn out. If, however, the
milk is not drawn out quickly, the cow, if
SO inclined, may contract these muscular
bands again, and thus cut off the flow Of
milk at the very time the mixer thinks he
has gotten it all. A COW should, therefore,
be MIXED as quietly and as quickly as pos
sible, and then if shown liberal amount
of kindness. with plenty of good feed,
there will not be much danger of her hold
ing up her milk.
To KEEP HAMS IN SUMMER.-There
are number of modes given to keep hams
through the warm season free from the
attacks OF insects. Some bag them and
whitewash the bags, which is troublesome
and somewhat expensiye; some cover them
with dry wood ashes and pack them ia
barrels; some pack them in barrels and
cover thoroughly with pine shavings; but
we think tho best plan of all, and certain
ly the least expensive with all who have
smoke house, and every farmer should
have good one, is to keep the hams hung
up in the smoke-house, which should be
kept perfectly dark at all times. We have
eaten hams SO kept two years old, and
they were among the very best we ever
tasted. Uniform darkness is a complete
protection against the attacks Of insects.
Germantown telegraph.
HOUSE INsEcTs-No insect which usu-
ally infests the house, and crawls over the
floors or woodwork, con live under the ap-
plication of hot alum water. It will de-
stroy red and black ants, cockroaches, spi-
ders and cElntz bugs. Take two pounds
of Alum and dissolve it in three or four
quarts Of boiling water; let it stand On the
/ fire until the alum is all melted, then ap-
ply it with brush (while nearly hot) to
every joint and crevice in your closets,
bedsteads, pantry-shelves, etc. If in white
wash, it will keep off nsects.-Ameriean
Garden.
CHERRY OR DANAsCENK RoLL.-Stew
the cherries. or whatever fruit you design
using, with a little sugar; roll out the
better: spread over thick layer Of the
fruit, and tLen commencing at one side,
roll carefully until all the fruit is inclosed
within the paste; pinch together at tho
ends, and tie up in strong cotton cloth;
then drop into pot Of boiling water. The
Morello or sour red cluster cherry is the
best for this purpose, or some other fruit
| possessing acidlty.
CHERRY PUDDING.-One quart of flour.
three cupsful of dried cherries rubbed in
the flour, four eggs, two cupsful of sugar
beaten very light after being added to the
eggs, cupful Of sweet milk, one tea
spoonful of bicarbonate Of soda, and two
teaspoonsful of cream Of tartar sifted into
the flour. Wet the -four and fruit with
the eggs and milk, and add a teaspoonful
of salt. Scald your pudding cloth or mould,
allowing ample room for swelling, and
boil for two or three hours.
CARROT SOuP.-The day before this
soup is required. boil three pounds Of good
soup beef in gallon Of water until re-
duced one half. Strain, and when cold
skim off all fat. The next day add table,
spoonful Of salt and replace on the fire.
Scrape young carrots, and cut them into
small dice. Put these in the soup with
cayenne pepper, a tablespoonful each of
burnt sugar, sharp vinegar and grated
carrot. Boil till the carrots are tender.
and serve.