Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-06-11
ADvf;RTIsING RATE
FARM AND PRESIDE.


FARM AND PRESIDE.
VALUE OF WHEY.-As the time ap
proaches for starting cheese factories, the
disposition of whey will soon receive
attention. Farmers who take milk to a
cooperative factory are very particular
about getting the entire amount of whey
that longs to them. They often insist
on getting more than their proper share.
If they take eight cans of milk to the fac
tory they insist on filling them all with
whey to take back to their farms for the
purpose of feeding it to pigs and calves.
The managers of cheese factories, ssto
keep peace in the family of patrons, often
add water to the whey, so that every one
may fill all his cans. Without doubt the
value Of whey is greatly overestimated.
Some years ago Mr.. I. H. Wanzer, de-
clared, at meeting of the Northwestern
Dairymen's Association, that it did not
pay patrons to haul whey from factory
to theiEsfarnassss Various and continued
experiments had convinced him that it
was nearly valueless for feeding to stock.
Now that both butter and cheese are made
from the same batch of milk, it is evident
that but little of value remains when these
are removed. There is much Of the
and minute quantity Of fat and casein.
If the whey is fed before the milk-sugar is
converted into acetic acid, it will be Of
some benefit to stock, and that is about
all that can be said of its value. When
whey is fed alone to calves and pigs it is
often positive injury to them. 1t con-
tains scarcely anything from which muscle
and. bone can be formed. It may be en-
ployed to some advantage as drink for
hogs that have the run Of clover pas
ture, and have little dry food as corn,
bran and meal. If fed to calves and young
pigs, corn meal, bran, shorts, ground oats,
or oil cake should be mixed with it. The
quantity of the meal and other dry sub
stances should be small at first and grad
ually increased as the pigs increase in
size.-Er.
SAVE OLD PAPER.-Never throw away
the old paper. If you have no wish to
sell it, use it in the house. Some house.
keepers prefer it to cloth for cleaning many
articles of furniture, For instance, vol
ume, written by a lady who prided herself
on her experience and tact, says: After a
stove has been blackened, it can be kept
looking very well for a long time by rub
bling with paper every morning. Rubbing
with paper is a much nicer way of keeping
tea kettle, coffee pot and tea pot bright
and clean than the old way of washing
them in suds. Rubbing with paper is also
the best way of polishing knives, tinware
and spoons, they shine like new silver
For polishing mirrors, windows, lamp
chimneys, etc., paper is better than dry
cloth. Preserves and pickles keep much
better if brown paper instead of cloth is
tied over the jar. Canned fruit is not half
SO apt to mold if piece of writing paper,
cut to fit the can, is laid directly upon the
fruit. Paper is much better to put under
carpet than straw. 1t is warmer, thin
ner and makes less noise when one walks
over it..
INJURING Young TREEs.-We have
not the least doubt that allowing trees to
bear heavily when young is injurious, both
to the health of the tree and it's future
bearing. We have noticed on several oc-
casions that whenever young trees were
allowed to bear unreasonably, it affected
their future bearing for two or three years
We have seen the early product of tree
reduced from one to three specimens, the
number being increased with the increased
age and vigor of the tree, and have found
the tree afterwards, to 60 on bearing reg
ularly. 1t is the same case when tree,
of whatever age it may be, is permitted to
mature three times as much fruit as it
ought to do.
IF INK is spilled on carpet or wooden
article it should be attended to at once
while still wet, if possible, and then is very
easily removed. Take clean blotting pa
per or cotton batting and gently sop up all
the ink that has not soaked in. Then pour
little sweet milk on the spot and soak it
up from the carpet with fresh cotton bat
ting. 1t will need to be renewed two or
three times, fresh milk and cotton beiug
used each time, and the spot will disap-
pear, Then wash thespot with clean soap
suds and rub dry with clean cloth. If
the ink has been allowed to dry in, the
milk must remain longer and be repeated
many times.
WHEN TO SKIM MILK.--A country wo
man says: 1.-THE wise man in enumera-
ting the time and season, !" made no men
ton OF time to skim milk; yet. never
theless there is time-a right time too
and that is just as the milk begins to sour
in the bottom Of the pans. Then the cream
is all at the surface, and should at once be
removed-with as little milk as possible
II allowed to remain until the acid reach
es the cream, it impairs it in quality. The
housewife or dairymaid who thinks to OBJ
tain greater quantity by allowing the
milk to stand beyond that time, labors un-
der most egregious mlstake.''
TO PRESERVE STRAWBERRIES Five
pounds of sugar and a pint of water to
seven pounds Of fruit. Put sugar and wa
ter into porcelain kettle and boil from
seven to ten minutes, according to thick
ness. Then add the fruit, previously
washed and drained. and boil four min