Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-01-23
FA RIM AND FIREsDE

| FARM AND FIREsDB
| WHICH PAYS BEsT.-How often do we
hear farmers ask this question, (which
will pay me best, cattle or Sheep" Now,
there is much difference of opinion on this
question. Those that keep cattle claim
that they are the most profitable, and those
that keep sheep think the same of their
| flocks. claim that sheep are the most
profitable, and will try and prove it to
your readers. Take for instance, two
year old steer, weighing 1000 pounds.
worth cents per pound, or $40. What is
the cost of raising to that age?
| First year to milk, grain and hay, s12;
one summers pasture, 81; six months
feeding hay or grain, s16; making total
of $32 This is very low estimate; EVERY
thing is down to the very lowest notch.
Now you see it has cost sS2 to raise this
calf. Substract his keeping from what he
sold for, and you have the profit of So.
This is counting nothing for your trouble,
allowing the manure to balance that.
Now for the sheep. It will cost to raise
and keep eight lambs until they are one
year old, for pasture, hay and grain, SIP;
for one year more for hay and grain, $40;
making their total cost from birth until
two years old, $32. Now for the other
side. Eight head Of sheep weighing 1875
pounds per head, making thousand pounds
at 4 cents per pound, is $40. Two clips OF
WOOL sixteen fleeces, weighing five pounds
per fleece, makes eighty pounds of wool;
at thirty-two cents per pound, $3.50.
Now take the $40 that the sheep sold for,
and you have $e5 go as total receipt. Sub
stract cost from this and you have $3.50
profit on eight sheep against S. profit on
the steer, both weighing the same at the
same age. and both costing the same for
keeping, leaving balance Of $3.50 in
favor of sheep, showing clearly that it is
better to keep sheep than cattle, especially
where we have small farms. I think that
this estimate is correct, taking prices in
this neighborhood as basis.
EXPERIMENTS IN FATrENINa Hoes
Farmers generally do not appreciate the
benefits Of warmth or comfortable temper
allure in fattening stock. All the food in
the brrn or CRIB cannot fatten stock unpro-
tected from the blasts of winter and shiv-
ering with cold. AS this is the season for
fattening stock, especially hogs, we give
the following, which shows the fact most
conclusively: "a certain farmer made
experiments in fattening hogs. He fed
100 hogs, weighing 200 pounds each. The
weather was good. He fed them week
and weighed them and found that, at four
cents pound for pork, his corn realized
eighty cents bushe1. The first week in
November his corn brought sixty-five
cents: The third week forty cents. The
weather got steadily: colder. The fourth
week the corn brought twenty-six cents
only, and when the thermometer was at
aero the corn brought nothing. the whole
feed only keeping up the necessary warmth
Of temperature Of the system.
CHICKEN SALAD. Take equal bulks of
cut chicken and celery, and make the fol-
lowing dressing for two chickens: Mash
the yolks Of eight hard boiled eggs, and
mix with them one and one-half table
| spoonsful Of good, dry mustard; stir in the
yolks of two or three raw eggs; then add
slowly, stirring all the while. one quart
bottle of salad oil, cayenne pepper, salt and
vinegar to taste at the last. If the Dress
ing separates, - that is, looks curdled, at
any time during the process, add little
vinegar, and if that does not bring it to-
gether, a little raw white of egg. After
the oil is in, and before the vinegar is add
ed the dressing should be stiff enough to
hold spoon upright. Salt the chicken
and celery previous to mixing the dressing
with them. Save little of dressing to
| spread over the top, and garnish the edge
of the dish with celery tops.
STUFFED OR DRESSED HAM.-Mix one
quart of grated light bread with tea
spoonful each Of mace, nutmeg, cloves
allspice, salt, thyme, sweet basil, fat meat
and parsley chopped fine, little butter
and brandy to soften dressing; boil and
skin nice ham; make incisions about an
inch apart as deep as possible. and stuff
with the above mixture; spread the yolk
of an egg over the top, and then CRATE
bread crumbs thickly over it; bake until
brown. Very nice.
MEASURING HAY.-To find the num-
Der of tons in long or square stacks, the
following is the rule: Multiply the length
| in yards by half the altitude in yards, and
divide the product by fifteen. To find the
| number of tons in circular stacks: Multi
ply the square of the circumference in
yards by four times the altitude in yards,
and divide by 100. The quotient will be
the number of cubic yards in the stack.
Then divide by Is to get the number of
| tons.
| FRENCH PANCAKEs.-Mix in basin
three ounces Of flour, the same of sugar, q
quarter of pound Of bruised macaroons,
a teaspoonful of orange flower water,
pint of cream, little milk. and the yolks
of six eggs. To fry, put little clarified
butter into the omelet pan, make it hot,
| fry very little of the batter at time, on
one side only; drain on paper; spread with
apricot jam; form pile on dish; sala-
mander the top over, and serve very hot.