Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-11-12
FARM AND PRESIDE.

WINTER Work FOR FARMERs.-The
farmers of Virgini,, who have hickory
trees IN their forests, may profitably en-
ploy many otherwise idle days of winter
IN cutting log and spoke lumber for mark
ct, as is the custom now in States north
and west of us. One Richmond house, Mr..
A. B. Goodman, employs $50 hands and 20
teams in this kind Of work on the Rich
mond and Danville and the Atlantic, Mis-
sissippi and Ohio railroads, and, besides,
wants to buy 1000 hickory spokes and
5000 hickory logs from those who will cut
them on their own account. In fact, he
will take an unlimited quantity and pay
remunerative price for them. as he pro-
poses to establish in this city large wheel
and spoke factory, thus working up the
raw material which has been heretofore
shipped to other places.
The hickory of Southwestern Virginia
and Western North Carolina is said to be
superior to that of the Western States, and
is more sought for in the markets where it
is sold. We are informed, tos, that second
growth hickory is even better than the
original growth, and second growth trees
become large enough for use in about eight
years after the original trees are cut.
Hickory logs for market should be cut
from 81 to IL feet long, and from to "a
inches in diameter. Hickory spokes, %
inches long and II to inches in diameter.
Both should be of tough white hickory,
free of knots, iron strsaks, or other imper-
ections.-Richnaoa0 Dispatch.
SEASONING FooD.-Many people have
the idea that finely favored dish must
cost great deal; this is mistake; if you
have untaintod meat, or sound vegetables,
or even Indian meal, to begin with, you
can make it delicious with proper season.
Ing. One reason why French cooking is
much nicer than any other is that it is
seasoned with so great a variety of herbs
and spices; these cost very little; if you
would buy few cents worth at tltne
you would soon have good assortment.
The best kinds are sage, thyme, sweet mar
joram. tarragon, mint, sweet basil, parsley
bay-leaves, cloves, mace, celery-seed and
onions. If you will plant the seed Of any
of these seven first mentioned in little box
es on your window sill, or in sunny spot
in the yard, you can generally raise all you
need. Gather and dry them as follows:
Parsley and tarragon should be dried in
June and July, just before Towering; mint
in June and July; thyme, marjoram and
savory in July and August; basil and sage
in August and September; all herbs should
be gathered in the sunshine and dried by
artificial heat; their flavor is best preserved
by keeping them in air-tight tin cans or in
tightly corkeG glass bottles.
REMEDY FOR DRUNKENNESS We
give the Peruvian bark remedy which is
said to kill the disease and the inclination
to drink at one and the same time. If
any of our readers try it or know of it be-
ing tried will they please report results?
Take one pound of the best, fresh, quill
red Peruvian bark, powder it, and soak it
in one pint of diluted alcohol. AfterWard
strain and evaporate it down to half
pint. Dose-a teaspoonful every three
hours the first ana second day; the tongue
to be moistened occasionally between the
doses. If the patient has headache in
consequence of taking the medicine re-
duce the dose. The third day take tea
spoonful every three hours. Afterward
reduce the dose to fifteen drops, then to
ten, then to five. To make cure, it
takes from five to fifteen days, and in ex-
IRENE cases thirty days. Seven days are
about an average in which a cure can be
effected.