Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1882-04-14
FARM AND FIRESIDE.

/
"One very hot day when the thermome-
| ter stood at one hundred and six degrees
my husband took a severe cold, and asth-
ma trouble commenced. A gentleman seEt
! him word that an old man of his acquaint
had been cured by sleeping on a pillow
Made of wild balsam, Or as the Nassa-
chusetts people call it, life everlasting
| 1t grows wild in most places in the coun-
try. and is very sweet, and considered by
some an excellent thing for cold-made
into a tea Of course. We had not a par
| ticle OF faith, but, as some grew close by,
sent and got it, and, as it was not dry
enough for pillow, put it on the floor in
his bedroom. That night my husband did
not have the asthma, nor has he had it
since, We don't expect it will last, but we
don't know. We are gathering mere. We
are going to Give it a thorough trial. 1t
has worked miracle so far, for it is now
week since he has had the asthma
COLD FEET AND SLEEPLESSNESs.
association between cold feet and sleepless-
ness is much closer than is commonly
imagined. Persons with cold feet rarely
sleep well, especially women; yet the num-
Der of persons troubled is very considerable
This is the plan to adopt with cold feet
| They should be dipped in cold water brief
period. Often just to immense them is
sufficient; and then they should be rubbed
with a pair of hair flesh gloves, or rough
| Turkish towel till they glow, Immediately
| after getting in bed. After this, hot wa
| ter bottle will be successful in maintaining
| the temperature Of the feet, though with
| out this preliminary it is impetent to at
tempt to do so. Disagreeable as the plan
| at first may appear, it is efficient, and
| those who have once fairly tried it, eontin-
| ue it, and find that they have put an end
| to bad nights and cold feet. Pills, potions,
| lozengers, s'night-caps." and all narcotics
| fail to enable the sufferers to WOO sleep
| successfully; get rid of the cold and the
sleep will come of itself,
How TO MAKE VIENNA RREAD.-Sift
in tin pan pounds of -four; bank it up
against the sides, pour in one quart OF milk
and water, and mix into it enough fodr to
form thin batter; then quickly and light
" add enc pint of milk, in which is dis
solved one ounce of salt and one and three
quarter ounces of compressed yeast. Leave
the remainder of the flour against the
sides of the pan; cover the pan with a
cloth and set it in a place free from
draught for three-quarters of an hour then
mix in the rest of the flour until the dough
| will leave the bottom and sides of the pan.
| md lot teto Il II.
nally, divide the mass into lib. pieces, to
be cut in turn into twelve parts EACH This
| gives square pieces, about three inches and
a half thick, each corner of which is taken
up and folded over to the centre, and then
| the cakes are turned over on a dough-
board to raise for half an hour, when they
are put into hot oven, that bakes them in
| ten minu tes.
EXPERIMENTS IN FEEDING HoGs.-An
Iowa farmer put up thirty one-year old
hogs for fattening, and for the first TWEEN.
ty days fed them on shelled corn, of which
they ate eighty three bushels. During
this period they gained 827 pounds, or up.
wards of ten pounds to the bushel of corn.
He then fed the same hogs tor fourteen
days on dry corn meal during which time
they consumed forty seven bushels and
gained 535 pounds, or liz pounds to the
brshel. The same hogs next fed fourteen
days on corn meal and water mixed. CON
sumed 553 bushels of corn, and gained 731
pounds, or 133 pounds of pork TO the bush
el. lie then fed them fourteen days on
corn meal cooked, and after consuming
! forty five bushels of the cooked meal tho
| hogs gained 799 pounds. Or very nearly if
teen pounds of pork to the bushel of meal.
Hot EGG oALAD.-Chop one tablespoon
full of pickles, mix it with an equal guam
| tlty OF the grated rind and juice of lem
| on, a tablespoonful of salt, dash of cay
enne pepper, and three tablespoonfuls Of
salad oil. Heat in a frying pan one table
spoonful Of oil, break three eggs into it
and stir them over the fire two or three
times in order to slightly mix the whites
and yolks; let them cook three minutes
then pour them on salad dish and serve
the salad at once with the dressing de-
! scribed In the beginning of the recipe
poured ever them.
FARMERS PUDDING.-Peel and core
| four OF five apples according to their size,
| cut them in slices and lay them in pie
| dish sprinkle them with sugar (pounded),
and then put thin layer of apricot or 9th
er jam. Take two ounces of arroWroot
| mix it with pint of milk, little sugar
and small piece of butter; stir it over the
fire until it boils, and then pour it into the
pie dish with the apples and Jam, and bake,
u ntil done.
FRUIT CAKE.-Two and a half cups of
dried apples stewed until soft; add one
cup of sugar; stew a while longer, and
chop the mixture, to which add one hal
cup of cold coffee, one Of sugar, two eggs
half cup of butter, one nutmeg, one tea
spoonful Of soda. and cinnamon and spices
to taste.
BREAD CAKEs.-Take stale bread and
soak 1t in milk, then run through the col
ander. TO each quart add one spoonful
of saleratus, one Cup flour, one gone
SPOONFUL OF salt, two tabiosaoonfuls of SUI
gar, and half a nutmeg.
HoRsERAD1sH SAUCE.-Grate a quanti-
ty Of horseradish, toll 1t in sufficient wa
ter to give it the consistency of sauce, add
pinch of salt and two or three table
spoonstul of tarragon vinegar, then sti
in, off the fire, a gill of cream beaten ll
with the yolk of an egg.