Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-02-06

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Threshing and cleaning wheat...... 20 SO
Taxes. ...... ....... ........ 80 IS
tons offal for Sheep. ...... ........ "a 90
Blacksmith bill &c.,. ....... 80 SO
Wheelwright bill......... IA 80
ferClllzer ..... 154 w
Total, 1898 55
Besides, we kept ITO bushels wheat for
bread; sailed up over 1900 pounds pork,
and had the milk, butter, eggs and poul-
try. I do not count hay and oats because
we fed them. Thus you see our land yield
ed us over IA per cent. in addition to our
living. Don't you think the per cent. is
a humbug?
FARM ACKNOWLEDGEMENTS are apt to
draw great deal from their business that
they give no credit for. If you have been
led to think that your farm is source of
little income. just try it one year, and see
how much you really do get from it. And
while you are keeping the account, don't
forget to give due credit for house-rent,
fuel, horse and carriage for pleasure
riding, fruits from the garden, poultry
and eggs from the feathered department..
pork and beef from the barrel, and vege-
tables from the garden and cellar.
Mechanics have to pay cash for all these
things, aud the cash comes from their
salaries. Perhaps farming doesn't pay.
If SO, let US see just how much it lacks.
There is no better time than now to begin
keeping a farm Journal. 1t takes but a
few minutes time each day to write down
the more important events. at4
It will keep the fingers timber, so that it
will not seem so difficult matter to write
an occasional letter to friend, or to pen
few thoughts upon the topic to be dis
cussed at the next meeting Of the farmers
club.
A journal is like good wine, it improves
by age, and the longer it is kept the better
it becomes. How many disputes have
been settled beyond question by reference
to an accurately kept daily record
And. while you are about it, get book
for each of your children and teach them
The habit of keeping journal, and es-
pecially an account Of their personal ex-
penses. We have said that we should not
fear to trust any young man who had ac-
quired the habit of keeping an account of
his daily expenses. and we believe it safe
rule with very few exceptions. Eng
land Former. g8
TIN FRUIT CANs.-Seeing some new
fashioned, economical hanging pots for
plants, and remembering an inquiry rela-
tive to them short time since, will de-
scribe them: With heavy pair Of sheers
old fruit cans are cut in narrow strips
about two inches deep from the top. Then
making a circle having diameter of
nearly two inches larger than the can, of
flexible wi re, making fiaring dish. These
dimensions are for pint cans. My friend
complained that when giving water to the
plants it was quite apt to be spilled through
the openings, and advised covering the in
| side with cloth of some kind. I read some
time ago Of piercing these with fine holes,
filing with water, and placing at the roots
of young fruit trees and plants that needed
frequent and gentle watering. When re-
filled every morning the roots were kept
nicely moist.
SpIcED APPLES. Eight pounds of ap
Piles, pared and quartered; four pounds of
sugar, one quart of vinegar, one ounce Of
thick cinnamon. one-half ounce of cloves;
hill tho usrnror u,,r,or n "A cv,;oc lor.
| put in the apples while boiling, and let
them remain until tender (absrt twenty
minutes J, then put the apples in jar; boil
down the syrup until thick, and pour over
| them.
| DRIED PEACH PUDDING.-Take one
pint of dried peaches, scald, and stew
till done, and have plenty of juice; sweet
en- with one cup Of sugar; make batter
OF small teacupful Of buttermilk and
one-half teaspoonful of soda and salt to
taste: thicken with -four very stiff, drop
this In small Jumps in the peaches, which
must be boiling; cook about twenty min
utes. and serve with cream and sugar of
sauce.
ORANGE SAI.AD.-Cut several oranges
crosswise into slices an eighth Of an inch
thick, place them on q fat glass dish, one
piece half coveringlths other, until the sur.
face of the dish is covered; sift pulverized
sugar over thems then add third of a
small wineglassful of brandy, or any good
liquor, and serve. Peach salad is made
with cherry wine, in place of brandy.
SALAD DREssINa.-Three tablespoon
| fuls OF oil, half spoonful of tarragon
, vinegar and same Of common vinegar; a
little black pepper and teaspoonful OF
salt. Mix very smooth. Do not stir until
fused,