Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-07-23
FARM AND PRESIDE.

FARM AND FIREsIDE.
| SOWING GRASS SEED ALoNE.-Far-
| mers, as class, says the "Pen and Plow,"
cannot be made to believe that grass seed
| will succeed just as we'll, and often a great
deal better, if sown alone than with grain
in the usual way. If the land is rich, and
| the following season is favorable to the
growth of grass, then good stand may
usually be obtained by sowing with grain;~-.
but if droughts should occur, the young,
delicate grass is likely to smother or perish
for want of water. The grain among
which it is growing being so much larger,
will appropriate to itself the bulk of the
| moisture and fertility of the soil.
| To those who have never given the SOW
ing Of grass seed alone a trial, do so. this
Spring and see if a better stand Of grass
| cannot be obtained in that way than by r
the doubling up system. When grass and .
grain are sown together both must neces-
sarily suffer more or less from crowding,
if not for lack of mosture; and as the
grass is the weaker, it IS injured the most,
the result being a feeble growth not
| worth gathering for hay, and of little val
ne for pasture until the second year. BUT
if the grass seed is s0wn alone in early au-
tumn, or about the time of sowing winter
| grain Tor in the spring.. it will generally
grow sufficiently rank to yield fair crop
of hay the following season, and will not be
half so liable to be destroyed by drouths.
! This cx,ctoYo Of coni,,rr GO Good o1o.1o
may not answer equally well in all locali-
ties and soils, but it is being practiced by
our best farmers. some of whom have eX-
pressed to us surprise at their own stupid
ity at so long practicing the old system.
We have tested both systems time and
again, and invariably the grass seed sown
alone was far the best; hence the above
suggestions to those who may have failed
to get good stand in their fields the pres
ent season. There is, however, this dis
advantage in sowing grass seed alone, that
one blowing and narrowing does not an
sWer for two crops as when put in with
grain.
! SOWING CORN FOR FODDER.-On many
farms there are places where spring crops
cannot be effectually planted. These spots
may be found in poor places in the meadow
where the grass is light, or in a portion OF
new Seeding where the seed has failed
to ''catch," or perhaps in some hollow
which was too wet for early blowing and
planting In such cases it will be pro6ta-
; BILE to SOW the ground with corn for fodder
for next winter, or for feeding green next
August or September.
It is very common mistake in sowing
corn for fodder to use too much seed. II
sown too thick the stalks will be slender,
with few leaves and nearly destitute Of
saccharine matter. In thick sowing we
get a heavy. bulky crop; but it is Of poor
quality. Doubtless one bushel per acre
will yield a crop of more value in real nu-
triment than if double the amount of seed
9 is used. The best way is to drill in rows
I about three feet apart, so that horse Gull
ture may be employed. When thus grown
the stalks will be highly nutritious as
stock food, and the nubbins that will grow
on the stalks will add greatly to the feed
ing value of the crop.
For summer feeding corn should be sown
as early as it will terminate quickly. For
fall feeding it should be sown at intervals
of about ten days, and seeding continued
: until late in July. The late sowings may
follow any early crop which may have been
removed, as early potatoes, peas, etc.
SOME LITTLE THINGS OF VALUE.-f
your coal fire is low, throw on a table
spoonful Of salt, and it will help it very
l much. A little ginger put into sausage
4 meat improves the flavor. In icing cakes,
a dip the knife in cold water. In boiling
I for meat soup, use cold water to extract
$ the juices. If the meat is wanted for itself
q alone, plunge it in boiling water at once.
v You can get bottle or barrel of oil off any
Q carpet or wooden stuff by applying buck
: wheat plentifully. Never put water to
J. such grease spot, or liquid of any kind.
s Broil steak without sailing. Salt draws
IS the juices in cooking; it is desirable to
q keep these, if possible. Cook over a hot
IS fire, turning frequently. soaring both sides.
it Place on a platter; salt and pepper to taste.
d Beef having tendency to be tough can be
y made very palatable by stewing gently for
- | UWO AOOlo W1uu 0oAo nAu POPPCA1 os~AAS oSAS
S. about pint of liquor when half done, and
in letting the rest boil into the meat. Brown
e. the meat in the pot. After taking up
ID make a gravy Of the pint of liquor saved.
A small piece Of charcoal in the pot with
Of boiling cabbage removes the smell. Clean
= oilcloths with milk and water a brush
N and soap will ruin them. Tumblers that
es have milk in them should never be'put in
E. to.hot water. A spoonful of steWed toma-
# toes in the gravy Of either roasted or fried
II meats is an Improvement.
~ BEEFsTEAK PIE.-Take cold roast beef
= cut it into thin slices about an inch and a
~ half long. Take raw potatoes, peel them,
" and cut them into thin slices. Have ready
~ deep dish, lay some of the potatoes at the
bottom, then a layer of beef, and SO on till
the dish is filled. Season it as you would
a. chicken pie, fill it with boiling water, Gov
of er it with a crust, and bake it.
ce GINGER SNAPs.-Mix together one large
is cup of butter and lard (mixed) with one
IL cup sugar. one cup molasses, one half cup
4 IL -. Il