Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-02-27
FARM AND PRESIDE.


ia ult is chargeable to the timld con
d, let of country and city grocers and store
ke epers. For fear of the timber tongue
anal ueighborhood influence of some PROM
inent farmers wife who brings large quau-
titles Of grease, dirt and buttermilk to
market each week and calls them butter,
the timid merchant pays just as much
for this conglomeration as he does for pure
sweet butter. 1t is then tumbled altogeth-
er, good, bad and execrable, into COM
mon tub or barrel, and mixed up for fear
some customer may by chance discover
the difference and inquire for some speci-
al farmers butter. 1t was hoped that the
increase of butter factories would supply
so much good butter that all classes would
be compelled to produce a, sweet, clean ar
ticle or find no market. Such, however,
is not the result. Nearly all the good fac
tory butter is taken to the eastern or fore
ign markets, and the home towns and cities
1 are mainly supplied with what would he
termed grease if taken to the large cities.
Every town should have butter inspec-
tor who should be authorized to grade and
number the butter according to the quail
| ty. The timorous merchant would then
grade his prices according to the number
like WIN eat. This, it is true, would cost
considerable, but the world could afford
to do or pay almost anything to improve
the quality of butter. There is nothing in
human economy so filthy and degraded as
the common grade of butter. In some way
the root of this evil should be removed at
any expense. The chronic manufacturers
of hair, grease and buttermilk ought to be
exterminated. Western Farmer.
WHY A CoCKRoACH is ENTITLED TO
RESPECT am often asked whether the
| cockroach can have any redee ming points
with regard to it's relationship to civilized
man, or whether it be not an unmitigated
pest which ought to be exterminated
| wherever it is found. That it is NUS
ance is undeniable, but that.it ought to be
exterminated is very doubtful. In the
| first place, it is, like the sewer rat, an in
valuable scavenger, eating substances
which might decay and breed fevers if al
lowed to decay. It is never in dry and
perfectly clean places where it can find no
| food, and it's very presence is sign that
it IS needed. Perhaps, people may say
that they can put up with cockroaches in
the kitchen and outhouses, but when they
came into bedrooms 1T is time that they
should be abolished. I very much doubt
whether they should be destroyed even I'LL
der such circumstances. Cockroaches are
not likely to take the trouble of going up
stairs into bedrooms unless they have sOme
object in it and that object is generally the
Aatter anu smaller insect which prefers
| bedrooms to kitchens. Sailors are well
aware of this fact and that Norfolk
| Howards'' and cockroaches cannot exist
! in the same ship, and curious instance
Of this fact Is recorded in the ''Narra tive
| of Fosters Voyage in the Chanticleer.
| "Cockroaches, those nuisances to ships,
| are plentiful at st. Helena, and yet, bad
as they are, they are more endurable than
| bugs. Previous to our arrival here in the
Chanticleer we had suffered great incon-
venicnce from the latter, but the cock
reaches no sooner made their appearance
than the bugs entirely disappeared. The
fact IS, the cockroach preys on them, and
leaves no sign or vestige of where they
have been. So far it is most valuable
insect"
SCALLoPED OYSTERS. baking
dish and sprinkle a layer of cracker crumbs
over the bottom. Warm the oysters very
o1irhtlu in, thoir ovup 1;u11or. thov, orranoa
a single layer of them over the crumbs.
placing them close together. The juice
which clings to each oyster will be suffi-
Gent to moisten the cracker, unless you
use the latter literally. Season with
pepper. salt, and generous allowance OF
| butter cut into little bits. Put on another
| layer of cracker crumbs, then more oys-
tiers and seasoning. and continue alternate
| layers until the dish is full. Make the top
layer of cracker crumbs, thicker than the
| intermediate ones. Cover and bake in a
quick oven for fifteen minutes, then re-
| move the cover and brown the top on the
| upper grating. A large dish will require
a little longer; slow oven and too long
cooking will completely ruin them.
/
! APPLE CHEEsE.-Peal and quarter
quantity of apples, stew them with little
water, a good deal of sugar, the thin rind
of lemon and few cloves, or stick Of
cinnamon. When quite done pass them
| through hair sieve; and to one quart of
the puyee thus obtained add half packet
of gelatine, dissolved In water; mix well,
| pour into mould, and when set. turn it
out and serve with custard poured about
| it. 1t is we'll to remember that the puree
must be thoroughly well sweetened and
favored to carry off the insipidity of the
| gelatine.
BOILED CIDER.-This is prepared by
boiling cider down in the proportion of
four gallons into one. skim it well dur
ing boiling, and at the last take especial
care that it does not scoreh. A brass ket-
tie, we'll cleansed with salt and vinegar,
! and washed with olear water, is the best
thing to boil 1t in. For tart pies for sum-
mer USE II is excellent; and for mince pies
it is superior to brandy OF any distilled IL
quor, and in fruit cake it is preferable Co
brandy. 1t is very convenient article i'm
| the family.
! FANNED OYsTERs--Drain the oysters
in colander then put them into a very
hot frying-pan. Turn them over in mo-
ment so as to cook both sides. AS soon as
thou puje lax, which will hA almost imma-