Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1881-07-08
FARM AND PRESIDE.

| FARM AND PRESIDE.
MEDICINAL QUALITIES OF BUTTER
| NILK.-FOr suIrGer beverage there can
be nothing more healthy and strengthen
ing than buttermi1k. 1t is excellent for
weak or delicate stonaachs, and far better.
as dinner drink than coffee, tea or wa
| ter, and, unlike them, does not retard,
but rather aids digestion.
| A celebrated physician once said that il
every one knew the value of buttermilk as
drink, it would be more freely partaken
| of by persons who drink so excessively of
other beverages; and further compared its
| effects upon the system to the cleaning
out Of a cook stove that has been clogged
| up with ashes that have been sifted
through, filling up every crevice and crack,
saying that the human system is like the
stove, and collects and gathers refuse mat
ter that can in no way be exterminated from
the system so effectually as by drinking
buttermilk. 1t is also specific remedy
for Indigestion, soothes and quiets the
nerves and is very somolent to those who
are troubled with sleeplessness.
There is something strange in the fact
that persons who are fond Of buttermilk
never tire OF singing it's praises, while
| those who are not fond of it never weary
| Of wondering how some people can drink
it. So far as it is possible, people should
overcome their aversion to it, and learn to
drink it for health 8 sake. One gentleman
of our acquaintance is so extremely fond
of it that we knew him one time to drink
about three glasses, then set his glass down
with thud, exclaiming earnestly, as he
smacked his lips: "That's food and raj
ment BOTH" While another buttermilk
enthusiast made the statement once that
where the liver has become llfeless from.
torpidity and inaction. and is too dead to
perform it's functions, buttermilk will
cause new one to grow in. Whatever
exaggerated statements may have been
made concerning buttermilk its medical
qualities cannot be overrated, and it should
be more freely used by all who can get it.
Every one who values good health should
drink buttermilk every day In warm
weather, and let tea, coffee and water
alone.
For the benefit of those who are not al
ready aware Of it, may add, that in the
churning the first process of digestion is
gone through, making it one of the east
est and quickest of all things to digest.
1t makes gastric juice and contains prop
critics that readily assimilate with it, with
little or no wear upon the digestive Or
gans.
To TELL SLEEPS AGE.-The process
Of dentition of a sheep is as follows: At
one month old the lamb has eight tempo
rary molars on each side of each jaw; at 3
months one permanent molar is added to
these three; at 9 months second perma-
nent molar appears; at IA months the first
two permanent incisors appear in the CEN
ire OF the front of the lower jaw; at IS
months third permanent molar appears;
at 81 months the second pair of permanent
incisors appears, one tooth on each side of
molars are changed for permanent ones;
at 80 months the third pair of permanent
incisors appear, and at 40 months the
fourth pair are complete. The sheep is
then full mouthed, and is rising 4 years.
After that the age is indicated by the ap-
pearance of the lneisors and molars, but
this is deceptive, because sheep fed on :
sandy pasture and on straw wears the
teeth much faster than one fed on better
pasture and on roots. Some sheep have
good teeth at 10 or ~ years of age. while
others can scarcely bite at eight Times.
HOW MUCH FOOD Cow EATs.-A
COW is not inclined to gluttony. Usually
when the appetite il satisfied a COW will
stop eating. ANY cows appetite may be
gagged in this way: Give her all the feed
she will eat and have some left. Weigh
what is given to her, and notice what is
consumed. Then make the ration three
fourths of the quantity eaten. No animal
not even man, should have all it can eat.
and the surplus above what is necessary is
injurious, and produces disease. General
ly more harm is done by overeating than
by starving. The staple ration for cow
is Is pounds Of hay and pounds of meal,
or the equivalent in other food. AS grass
or green fodder contains rs per cent. more
water than hay, four times as much grass
or green fodder should be given in place of
hay; that is. 60 pounds with the meal.
Some cows will require more, and very
few less, than this quantity Of feed
A DELICIOUS DISH.-Boil new potatoes
and early beets separately, but at the same
time; when thoroughly cooked, slice sepa-
rately. and while still hot put layer of :
beets in deep dish, sprinkle lightly with
pepper and salt, then add layer of pota-
toes, sprinkle with salt andipepper and lay
on thin slices Of new sweet butter; then
slices of beets and potatoes with salt, pep !.
per and butter as before until the dish is i
full. Over the whole pour enough thin
sweet cream so that after filtering down :
through the beets and potatoes, few
spoonsful of it will be found in the bot =
tom of the dish. Serve while still quite
warm. You will be sure to repeat this
dish several times each year. -
MILK SoUP.-Wash, pare, slice and par
boil one pound of potatoes, pour away the
water; skin and scald two onions, chop
them; place the potatoes, onions, one ia =
of salt, and half tablespoon
full of pepper in stew pan, with one quart
of cold water, bring to boil, and boil till
quite soft (about half an hour;) crush the