Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-12-10
ADVERTISING RATES
FARM AND PRESIDE.

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FARM AND PRESIDE.
HOW TO DRESS A TURKEY.-There is
much practical wisdom among the poultry
men, that does not get into the papers or
books. A turkey raiser who prldes him.
self on sending to market the handsomest
lot Of turkeys in his town, for the Christ.
market, tells us how he dresses his BIRDS
The turkeys are fed as usual the night be-
fore butchering, and In the morning are
driven upon the barn floor, as soon as they
come from the roost, and are made secure.
Their crops are empty, and they can be
caught as they are wanted. Make slip
moose Of strong cord for each turkey, in an
adjoining stable or shed, put the turkeys
legs into the moose and with a small point
ed knife stick the brides near the head az
possible. As soon as the bird is dead,
strip off the feathers, pin feathers and all.
Cut the neck off as near the head as pos
sible, remove the wings and draw the en-
| trails, before taking the bird down. The
turkey is hung up alive and taken down
ready for the market. Lay the bird upon
his breast or side, upon clean board to
| cool. Turkeys should be carefully ham
died in dressing, to avoid breaking the
skin, for it rubs off very easily when warm.
Remove all the pin feathers and pack the
birds when sent to market, in clean straw,
so that there will be no marks Of blood
upon them. Handsome, clean dressing
will add a cent pound and often more,
to the market price of all kinds Of poul-
try.-Americars Agriculturist. a
BLOWING Our A KERosEN LAMP.-A
common method Of extinguishing kero-
sene lamp is to turn down the wick until
only a minute flame is visible and then
blow down the chimney. This is most
dangerous practice, being very frequently
the cause of explosion. People who use
kerosene should make it an absolute rule
never to attempt to extinguish lighted
lamp in that way. It is just as easy to
blow into the lower end Of the chimney as
the top, except that the person blowing is
required to stoop little to do it. But the
best way to extinguish the light is this
Turn the light up to full height. Then
with your mouth upon level with the top
Of the chimney, and about foot or more
from it, blow horizontally over the top
and the light will go out instantly. The
blowing draws the air from the chimney,
and without air combustion cannot be Sus-
tanned; hence the light goes out.
PUMPKIN PIE.-I do not intend to give
the crust part, there are many good re-
cipes for that. Cut your pumpkins into
eight pieces, you can get out the seed bet
ter put the slices in cold water for half
hour, then drain lightly and cover with
boiling water and boil smartly, stirring
them with spoon must be thoroughly
cooked, and be pulpy, with no string; now
pass through fine sieve-I never can do
it well with colander to one quart of
this pumpkin, when cold, add the whites
and yolks of seven eggs, each part of the
egg beaten up alone; pour into this two
quarts of milk, a teaspoonful Of mace, one
teaspoonful Of nutmeg, and the same of :
cinnamon. Ginger is.a good condlment,
and much in use in New England salt
spoonful sufices sweeten with one and a.,
half cupfuls of white sugar, beat up the
mixture for fully 20 minutes before putting
inif
M1NcE PIE.-Get a young beef's head
(head is better than any other part), rempye,
the brains and soak the remainder in q
tub of water over night; in the morpingf
remove the bones and wash the meat il,
two or three waters; boil in salt and water
and chop very fine. To every pound tof
meat put the following: One pound suet,T
one pound chopped apples, one pound su-.
gar, one half pound rasins, one half pound
currants, one dessert spoonful each Of mace,
cloves, cinnamon and allspice; one half
pound black pepper, one half cup coffee.
Mix and moisten well with good jjW Whit 70
wine vinegar. euaafa rsf
,s1etit at1oq
MINcE MEAr.-(2) Two quartehewas iatr
meat, (chopped,) four quarts of apphasmet
quart Of molasses, one quart of Isugary dnea
pound Of raisins, one pound ofi3curfantsgs
one pound or less Of citron, three iquartaofo
cider, one tablespoonful of cloyess soneoa0H
allspice, one tablespoonful Of 2Ginnafnon,
four nutmegs, two tablespoonsful of ssJt3e
three lemons, Gulce only,) oneltaff poalnbo
of suet, chopped fine !; scald nallxtesebtae
three hours. Five pounds ofansati manasd
three bowls. Gfas yd bee8sIa
- 80,os 10 yruass1T
sTUFF1Ne FOR TuRKiE ffamDo ,ase
finely. but do not CRATE, a -pfntI fbf sdalgt
bread; cut into it quarter " y p5add7o ea
butter, season well with salt, and e13fdt
per, and add teaspoonfllf 6f dsteaam
med raisins, moisten bswith af5uat idsb
few tablespoonful of boiling water; doASSo
make it wet, and stuff TIE efaw e5Aly aga
full as you can; sew itau1pp aid when faaay&
to send to table draw tie stitches carer aAy4f
so the dressing will hot tumble cue. 1sIfis
you have any left lay nc lightly Ihsidgehaq
turkey, but do not fiji tie aca1easssd ahsss
This is. of course, oily lf6r hoast turkey. 5ea
yIaifiim OF b1s9s1 at
iiIqOgqqG sht 5sdJ abnsu
BROWN OR DYsRBRsIAa BENAD. vfTaked
six quarts of wheatcmaals rather eoaEselyst
ground, one tea-cup3ofr yeastse halt a,ytaaoe
cup of molasses, mix with atpint Off milkra
warm water and ateaspoonfuf oflsalraanssa