Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-12-03
FARM AND FIREs1DE.

COMPUTING WEIGHT BY MEASURE
MENT.-The following is the rule for COM
putting the weight of live animals by meas
urement with tape line: The animal
Should stand square. Take his crcumfer-
ence just behind the shoulder blade-this
is the girth. Then measure from the bone
Of the tail, which plumbs the line with the
hinder part of the bullock, and direct the
string along the back to the forepart of the
shoulder-blade. This will be the length
Then work the figures thus: Suppose the
girth of a bullock feet inches, length S
feet inches, which multiplied together
makes SO square superficial feet. and these
multiplied by q, the number of pounds al
lowed for each superficial foot of cattle
measuring less than and not more than
5feet Of girth, makes 759 pounds. When
the animal measures less than and more
than 7 feet in glrth, 81 is the number of
pounds to be estimated for each superficial
foot. And suppose small animal to
measure 2 feet In girth and 2 feet in length
these multiplied together make 4 feet,
which multiplied by II. the number Of
pounds allowed for each square foot when
| cattle measures less than feet in girth.
make A pounds. Again, suppose calf
OF sheep, etc., to measure feet inches in
girth and feet 8 inches in length, that
multiplied together makes 6 square feet,
and these multiplied by Is, the number of
! pounds allowed for cattle measuring less
than and more than 8 feet in girth. make
| 259 pounds. The dimensions of cattle,
sheep, calves and hogs taken this way will
give the weight of the four quarters of the
ANIMAL sinking the offal. A deduction
| must be made for animals half fat; of 1
pound III 20 from those that are fat, and
for COW that has had calves pound must
be allowed, in addition to the one for not
being fat, upon every twenty.
MINCR MEAT.--Christmas and New
Years rapidly approach. Mince pies will
be in demand, and here's recipe for the
incest concomitants ever manufactured.
1t will be found first class in all its appoint
ments. Two pounds of lean roast or boiled
beef, pounds of suet, pounds of apples,
pounds of currants. pounds of seedle5s
Of candied citron, ounces of ground
spices nutmeg, cinnamon and
cloves, l or two cans of Bartlett pears,
with the juice, z pounds of preserved giDg-
or, IL oranges Juice, and grated rind, l
pint Of brandy, pint of rum, quart of
port wine. Chop all the ingredients small.
Don't grind them in machine. Then
mix everything together-the dry articles
first, and liquids poured over them. Put
the mince meat in jars, cover close, and
let stand week or two before using. When
preserved ginger cannot be had, boil half
pound Of common race ginger in syrup
made with 2pounds of sugar in quarts of
water. When boiled down to one quart,
put the syrup in the mince, and further
extract the ginger flavor by pouring the
port wine upon 1t and making warm. This
ginger is not to be used in the mince meat
only it's extracted flavor. When the oran-
ges furnished are ripe and thin skinned, it
is better to chop half of them after squeez-
ing, and add them to the mince, instead Of
only grating. Crate the rest and use the
juice of all after excluding the seeds.
PREPARING FOR WINTER.-Those who
wish to winter their live stock well, and
bring them out in the spring in praise
worthy condition, should begin now by
giving all the animals little fodder of
some kind early in the morning. While
the air is cold and the grass frozen, few
cornstalks or other food will be relished,
and do much good. 1t is very essential
when foddering cattle or sheep in the
field, especially when young animals run
with older ones. that the food should be
put over wide space, so that each little
heap will be at a distance from the others,
and that all can eat without being hooked,
kicked or driven away by the strongest.
Some lazy people will throw fodder in
large heaps so near together that the
strongest eat all from the weak, thus de-
priving those most needing food from
having any. The farmers who are not
sure of their men being reliable should pay
particular attention to the comfort and
well-doing of everything COW, or two or
three careless men may cause them losses
6AOooOA ouoA Uuo WuOAo VI .tuC1l wages.
Young weaving colts, calves and lambs
should have particular attention at this
season of the year, and they ought to be
by themselves, so that they will not be
| abused by older stock.
CURING HAMs.-The following recipe
comes to US from one of the most accom-
plished and notable housewives in Balti-
more county, whose hams are well-known
for their excellence.
To every 1000 pounds bacon, half bush
ell fine salt, five pounds brown sugar, three
pounds saltpetre. quarter pound cayenne
pepper, and sufficient molasses to moisten
the above ingredients, which must be
thoroughly mixed. Each ham is well
rubbed on both sides with this mixture
and packed in meat tubs-skin down
where they remain four weeks; they are
then hung up in dark stone meat-house
and smoked constantly for three days with
hickory wood. During the late winter
and spring we make an occasional smoke
during damp spells of weather. The meat
should be entirely cold before curing. We
generally let it hang for two days before
curing it.-American Farmer.
MEASURING CORN IN BULK.-As a
multiplicity Of rules tend to confuse the
question arises why can we not have one
rulo2 Tho roo orn 10 ohv;O,,o Nnx,x -