Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-04-09
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FARM AND FIREsIDE.

FARM AND FIREslDE.
AN OLD-FAsHIoNED BOILED DINNER.
For the genuine boiled dinner, such as
satisfied the sturdy men who made and
preserved us nation,n you want first a
good piece of corned beef, mot abe lean,
brown. boay slabs that are commonly set
apart for that purpose, and eventually go
to the hash bowl; but rich. tender cut,
with liberal streaks of fat and lean. We
confess to preference for the home pick
ed meat; if you can't have that, and baVnt
faith in your butcher, select a piece fresh
and have it put in his barrel to corn. Then
take Savoy cabbages about one more than
you think you will want; some white
fresh turnips-to be boiled with the beef,
cabbage and potatoes and served hot, in
slices. Select POTATOES that will boil dry
and tender without falling to pieces. Beets
boiled separately, and served in hot vine
gar and butter, complete the list. The con-
diments are not a slight matchmaking
IS, about good dinner. To some people
any colored fluid that is trife sour is vim
egar /; but the instructed taste knows bet
ter, and Graves the genuine article on it's
boiled dinner. The mustard should be
mixed fresh, for those who like it, an an
Gent pot of mustard is as bad as salt that
| has lost its saYor. There should be no
dessert after boiled dinner, unless it be
| fresh fruit. Nothing is more incong1uous
or unnecessary than pastry and sweet
meats after such repast.
COLDs-HOW TO CURE.-A lady CORES
pondent of one of our Western journals,
says:
AT this season of the year, when so ma
ny are suffering from colds ana coughs,
wonder how many resort to the simple
remedy known as onion syrup? 1t has the
advantage of being always at hand, and
with us has>ever been very ef1icacious.
Peel few onions, and cut them in very
thin slices; place some sugar in the bot
tom of bowl, then a layer Of onions, COW
| er thickly with sugar and so On, until the
onions are all used. Cover the top well
with sugar; place plate over the bowl,
and set away until the syrup is formed.
A teaspoonful or two every time the
cough is troublesome, and on retiring at
night, will nearly always break up the most
obstinate cough. Turnips may, be pre-
pared in the same manner, and make a
syrup equally valuable.
One runs a great risk in neglecting a
cough, particularly where there is predis-
position to lung complaints; and many
times simple remedy taken in season will
save one from lingering illness, and, it
may be, an early grave.
FARM HINTs.-Guinea fowls will keep
all bugs and insects of every description
off garden vines. They will not scratch
like other fowls, or harm the most delicate
plants.
The average butter yield of the Ayrshire
cow is one pound from twenty to twenty
five pounds of milk; from the Jersey it is
one pound Of butter from eighteen pounds
of milk.
Turnips are healthful for horses. They
should be cut in slices, or what is better.
and salt. Rutabagas are better than white
tuTnips.
Plant tansy at the roots of your plum
trees, or hang branches of the plant on the
limbs OF the trees, and you will not be an
noyed with curculio. An old successful
fruit-grOWer furnishes this, and says
1T is the most successful curculio preven-
tive he ever tried.
RICH PAsTUREs.-You may keep the
best Attorneys, Durhams or other grades,
but you will not succeed in getting a large
amount of rich milk from poor pastures
Ii you have an old worn out pasture, try
the following plan: Plough in the fall
cover the land with manure, which should
be spread broadcast the next spring, and
The field planted with corn. Next season
SOW with oats or barley, give a top-dress-
ing of from thirty to forty bushels of
Stacked lime to the acre, seed down with
orchard grass, timothy and clover. The
TWO crops will pay for the lime, and leave
you rich pasture. All old pastures need
potash and nitre. Ashes spread on in the
spring will furnish these ingredients more
;heaply and surely than any other fertili-
Ter. Poor, barren spots in an otherwise
good pasture may be made to bear by ma.
luring them well in the fall.
CARE OF PIGs.-Feed pigs separately,
IS abundance OF food will not make up for
'he loss arising from irregular feeding
Figs know their feeding time very accu-
rately, and nothing retards their feeding
70 much as allowing them to be anxiously
waiting their anticipated regular meal.-
Nix little salt with their food; keep the
roughs and animals clean, and their styes
md beds dry and warm. Vary the bill Of
are; in doing so, however, be careful not
o lower the general standard of the diet.
Hogs do much better when their food is
Taried. Stock, brood sows, and fattening
logs should all be fed separately. Two
logs will fatten better in company than
eparately. Hogs do great deal better
N cooked than raw food.
To TEST THE RICHNESS OF MILK
'rocure any long glass vessel-a cologne
'ottle or phial Take a narrow strip OF
aper. Just the length from the neck to
he bottom. the mark it off with 100 lines
t equal distance; or into fifty lines, and
cunt each as two, and paste it upon the
HAL, so as to divide into hundred equal
arts. Fill il to the HIGHEST mark with