Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1881-10-14
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Anv11RTISTNG RATES
FARM AND PRESIDE.

FARM AND FIREsIDE.
HOW TO DETECT ADULTERATED Cor.
FEE.-Grourd coffee affords field for
adulttration, and for this purpose chicory,
carrots, caramel, date seeds, etc., are the
substances most commonly used.
Take little of the coffee and press it
between the fingers, or give it squeeze in
the paper in which it is bought; if genuine
it will not form a coherent mass, as coffee
grains are hard and do not readily adhere
to each other; but if the grains stick to
each other and form sort of sscake,' We
may be pretty sure of adulteration in the
shape of chicory, for the grains of chicory
are softer and more open, and adhere with
out difficulty when squeezed.
! Again, if we place few grains in sau-
Ger and mositen them with little cold wa
ter, chicory will very quickly become soft
like bread crumbs, while coffee will take
long time to soften.
| A third test: take wine glass or
tumbler full of water and gently drop q
pinch of ground coffee on the surfacs OF
the water without stirring or agitating;
genuine coffee will float for soma time.
while chicory or any other soft root will
soon sink, and chicory or caramel will
cause a yellowish or brownish color to diff
fuse rapidly through the water, while pure
coffee will give no sensible tint under such
circumstances for considerable length OF
time. ''Coffe mixtures" or coffee inn
| 3cbo ho A.
consist of anything but chlcory and cara
-Sanatariaao.
MILK CONES FROM FooD.-We know
many dairymen who give their cows
small grain ration all the season, and
keeping a strict account of the yield of
milk, show that they make money by this
liberality. One who feeds fifty COWS told
US lately that he fed four pounds of mid
ding per day through the season, finding
that he was fully paid il the extra milk;
and the COW was in SO much better condi-
ton in the fall that it saved him the whole
cost of this extra food IN wintering. He
has followed this system for ten years.
He called our attention to a neigkbor of
his, keeping about the same number Of
COWS, who followed what he called the eco
nomical plan-let his cows pick for them
selves-both taking their milk to the
same factory. Good feeding produced $40
per COW; poor, SPA difference of sixty
six per cent. in favor of Iiberality of feed
ing. This illustration can be found in
almost any dairy town. Let every dairy
man ask himself to which class he be-
longs National Liue Stock Journal
A WRITER in the ''Farm and Field in
reference to the matter of turning under
clover, says that some persons contend
that if clover is turned under in it's green
state it sours the land, but that his own
opinion is that it should be ploughed un,
der when in bloom, and gives for proof of
it that he ploughed down the one half of a
field of clover when in bloom, and the 9TH
er half of the field not until some time af-
ter the crop had been mown for hay; that
the following year the wheat on the half
of the field which had been ploughed when
the clover was in bloom was not only much
the best, but that the young clover at the
time of writing was fully six inches high
er. But did it never strike the writer that
the real cause of the difference lay in the
early ploughing of the first half of the field
and not to the condition of the clover
when ploughed under.
Cows HOLDING MILK.--When COWS
withhold their milk, they are commonly
in dissatisfied state Of mind, and there
fore anything to draw their attention from
this condition answers good purpose.
We have Away succeeded by giving them
a mess of food to amuse them while milk
ing is going on, generally dry meal, so as
to keep them long occupied. If they have
sucking calves, let them suck at the time
OF milking. Driving them in a position
so that their fore-legs will stand on much
higher ground than the hind legs, or on
lower ground, counteracts the animals
attention, and generally succeeds. 1t is
said that weight on the small of the ami
mails back, as bag of grain. will answer
but we know nothing of its efficacy.
OYSTER SoUP.-Put quart of oyst ers
with their liquor over the fire, and let
them just come to a boil. Then carefully
pick out the oysters and return the liquor
to the fire, adding as much milk again and
seasoning, with a tablespoonful of fresh
butter, pepper and salt. Let it get very
hot, then return the oysters to the soup to
heat through. Be careful that they are
not left on che fire long enough to shrivel
A little flour smothered in a tablespoon
full of cream is sometimes added to the
soup before the oysters are put in. Be
sure that only enough is put in to make
the soup of the consistency Of their cream.
CORN CAKEs.-Corn cakes made OF
three teacupsful of Indian meal, one tea
spoonful OF sugar, one of butter, one tea q
spoonful of salt, one egg, and one and one
half pints of boiling water. Put all the
ingredients, except the egg, together, pour
on the boiling water, add the egg, and beat /,
thoroughly. Spread on tins and bake half =
an hour in hot oven. This quantity will
make three or four sheets. The sranula.
ted meal takes more moisture than the
meal, and is much nicer;,
there is no bran or waste.
The use of timothy head to cure chick
ems of the gapes is barberous, and editors
endorsing it 10y publication, ought to share
in the odium. One might as we'll use
rat-tail le Those desiring to know how