Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1881-01-07
FARM AND FIRESIDE.

1 b6fGOU. %k4St 81
t9 FARM AND PRESIDE.
| Flow TO MAKE ENGLISH BACON. IT q
word English has broad and dive. d
meaning when applied to bacon. In som
parts of England the bacon is sweet. "a
others it is not. In some other parts a
the country it is all smoked in still otise
parts this smoking would completely So
the bacon fo1, the summer. + pref4r
Yorkshire unsmoked, delicious ID
This is not sweetened at all witt
but really is the sweetest bacon
land. The Hampshire bacof
enough for any one, and is saw
some and good. In the South
west bacon pigs are scorched
straw on fire until all the hair ID
In the North the same9 hogs
scalded until the hair could be 4!
moved. The difference is by many
make great difference in the qua
flavor of the bacon.
To drv-salt either, as soon as sum!
cold the pig is cut up into fisehee
and shoulders (many leave the shc
with the fitch or sides:) Procure I'll
salt, to each four pounds of which
four ounces of the purest salpetre,
pulverized. A little Of the saltpetre sho
be put into the hams and shoulders aroj
the bones. Rub for an hour or more
the skin side with the salt; then plac'
layer OF dried salt either on stone, woodj
en- bench or floor; on this lay fitch; COW
this well with salt, and then lay on anot
or, &c. Serve the hams just the same
Good drainage should be provided for
brine. Move and repack twice week
About six weeks is the time allowed fed
curing. When cured, wipe dry, rub with
wheat -four, and hang in good place TO
dry. In England artificial heat is needed.
If smoked meat is preferred, smoke it be-
fore drying. If sugar-cured meat is liked,
use one pound of coarse brown sugar TO
six to ten pounds of salt, according to re-
CURED sweetness. When quite dry. wrap
IN good paper or muslin, and put in a cool,
dry place. Hampshire bacon is made the
same, only it Is always burnt and smoked.
The Yorkshire usually is not. The ribs
are taken out or left in, as suits the oWp-
or. Most people take them out and
them fresh. The bacon is in all respects
better when the bones are removed. None
but the best salt-the most free from lime,
&c.-should be used Country Gentleman.
WINTER FEED FOR CATTLE. The
prospect for severe winter both
upon man and beast is being already
realized; and it behooves every owner Of
live stock to prepare for the emergencies
which are before him, and to avail of such
advice as may be made by practical men to
carry safely and economically his stock
through the winter. Prof. Beal, in the
"Rural New Yorker" suggests that sit is
a great change for csttle or sheep to go
from the pasture, where they get green
food and plenty Of exercise, to stable
or yard, where they are deprived of both
Dry Food-hay, oats, corn and meal-pro-
duces costiveness. The hair shows it; the
animal is uneasy, and not likely to be
thrifty. AS sanitary measure, people
eat coarse food, apples, berries, and other
fruits. Their value cannot be measured
by the amount of fat or nitrogen or starch
they contain. Just so with green food for
all sorts of stock, even to poultry. !.
is the chief value Of Maneels. rutabag as,
carrots. and potatoes for domestic animals.
Roots in the winter keep the bowels loose;
they prevent q too sudden change from
green to dry food. Oil-meal, fed in small
quantities. is very good substitute for
roots. Iquote an idea to the point from
the National Live Stock Journal::'
Every dairyman, so far as he can,
should supply himself with pint of oil
meal for each COW per day, or half pint
Of faxseed, which should be boiled to
Jelly, and given with the other food. Oil
meal is worth all it costs for food, besides
being most excellent preventive of di-
sease. We have never had any trouble
with cows calving when fed small quan.
tity of oil-meal during winter. The small
quantity Of oil left in it seems to perform
the same Office as little grass, or carrots
and beets would, to cleanse the bowels
For similar purpose, know OF s0nse
prominent men who use llnseed in sonse
form or other for their sheep in winter.
FRENCH WAY OF WASHING CLoTHEs.
"A system Of washing clothes has lately
been introduced In some of the FTeGGa
towns which is worthy Of special mentlosa
Its economy is so great as to redaee tl
cost. This is the process: Two pounds os
soap are reduced with little water t0
pulp. which having been slightly heated
is cooled in ten gallens OF water, ks
is added one spoonful of turpentine ot
two of ammonia; then the mixture il
tated. The water is kept at temper
which may be borne by the hand. ~ This
solution the white clothes are left fo1 mo
hours before washing them with soap fa i
king care in the meantime to cover
tub. The solution may be warmed afaf d
and used once more, but ii will be ne&es6
sary to add half spoonful Of turpentih
oil and another spoonful OF aiming
Once washed with soap, the clotl "
put in hot water, and the blue is os41p
This process, 1t is obvious, saves ma,
time and fuel, while it gives the clothes
Wilderness much superior to that obtain6
by any other process, and the destructSy
use Of the dashboard is not NECESSARY
clean the clothes from impurities. 4
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