Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1881-09-09
ADyERTrefNG RATES

|
SertiOn.'
| FARM AND PRESIDE.
How TO TAKE CARE OF HARNESS
The Boston Journal Of Chemistry says:
| A harness that has been on horse back
several hours in hot OF rainy weather be-
comes wet; if not properly cleaned, the
damage to the leather is irreparable. If
after being taken from the horse in this
condition, it is hung up in careless man
ner traces and reins twisted into knots,
| and the saddle and bride hung askew, the
leather when d1ied retains the shape given
! when wet, and when forced into its original
form damage is done the stitching and the
leather The first point to be observed is
to keep the leather stiff and pliable. This
can be done only by keeping it we'll char
ged with oil and grease; water is a destroy
er of these, but mud and the saline mois-
ture from the animal are even more de-
structive. Mud in drying absorbs the
grease and opens the pores of the leather.
| making it a prey to water, while the salty
character of the perspiration from the ami
NAL Injuries the leather, stitching and
mountings. 1t therefore follows that, to
preserve harness, the straps should be
washed and oiled, whenever it has been
moistened by sweat or solled by mud. II
a harness is thoroughly cleaned twice a
year, and when unduly exposed treated as
we have recommended, the leather will
retain its softness and strength for many
years.
CHEESE MADE FROM POTATOEs.-A
foreign paper says that cheese is made
from potatoes in Thuringia and Saxony.
After having collected quantity Of pota-
toes of good quality, giving the preference
to a large white kind, they are boiled in
cauldron, and, after becoming cool, they
are reduced to pulp, either by means of
crater or mortar. To five pounds Of this
pulp, which ought to be as equal as posi-
ble is added one pound of sour milk and
the necessary quantity of salt. The whole
is kneaded together and the mixture COW
cred up and allowed to lie for three or four
| days, according to the season. At the end
| of this time it is kneaded anew, and the
| cheese are placed in little baskets, when
the superf1uous moisture escapes. They
are then allowed to dry in the shade, and
placed in large layers in large vessels,
where they must remain for fifteen days.
The older these cheeses are the more their
quality improves. Three kinds are made
The first and common is made as detailed
above; the second, with four parts Of po-
tatoes and two parts of curded milk; the
third with two parts of potatoes and four
parts of COW or eve milk. These cheeses
have this advantage over other kinds
they do not engender worms; and they
keep fresh for number of years, provided
they are placed in a dry situation, and in
well-closed vessels.
BREEDING CHICKENs.-In breeding for
early market, it is important to have
breed that grows rapidly and feshes up
young; the skin should be yellow, and if
the feathers are all white, both the chick
and old fowl will look much better when
dressed than these with colored feathers.
The color Of the skin is important, vet
half of the fowls that are sent to market
have anything but yellow skin. Small
bone, short legs and well-rounded form
are also desirable and size, when full
grown, not less than five pounds, and not
over six before dressed, gives the best early
chicks for market. None of these qualities
are an injury to laying hen; and if to
them are added good layers, hardy and
quiet, we have combined the points neces-
sary for both meat and eggs.
MUTTON PIE.-Take solid boiled NUT
ton; slice it thin; have crust made of
one cup of beef suet, one-haf cup OF but
ter, one cup of cold water; mix this with
prepared flour, as stiff as for tea biscuit;
take two-thirds Of the crustA and line
four-quart earthen pie-dish; then fill the
dish two thirds full with the meat, have
quarter of apound of butter cut in small
pieces, one teaspoonful Of fine sugar, one
of salt, and Tablespoonful of pepper,
one cup Of water; cover the pie with tH
remainer of the crust, and bake in mod
crate oven for one hour.
To PRESERVE GRAPEs.-It is said that
the Chinese have method of preserving
grapes during the entire year by cutting
circular piece of ripe pumpkin or gourd,
making an aperture large enough to admit
the hand. The interior is then cleaned
out, the ripe grapes are then placed inside.
the cover replaced and pressed in firmly.
The pumpkins are then kept in cool
place, and the grapes will be found to re-
tain their freshness for very long time.
VEAL CUTLETs.-Dust your outlets
with pepper and salt, dip them in beaten
egg, then in cracker crumb, and fry slowly
in hot butter or beef-drippings. When
done take them out 81 the pan, and rour
little boiling water into the gravy, thick
ening it with flour previously Drowned in
the oven. Serve on very hot platter,
with the gravy poured around the outlets,
and garnish the edge with watercress and
slices of lemon.
TURKEYS ON THE FARM.-The best
way to keep turkeys from straying away
from home is to keep the hens until they
are three or four years old. The old ones
are more apt to return home at night
The gentleman who vouches for the above
says he was induced to raise turkeys be-
cause of the ravages of grasshoppers on
his farm. He says good, large flock of
turkeys will effectually rid farm of hop s
pers and many other insects.
r., .ubo, hrood ;s toLno frox.o A..