Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1884-02-22
FARM AND PRESIDE.

FARM AND PRESIDE.
How TO TELL GOOD CALF.-An ex-
pert breeder car judge at a glance if a
pure bred or half-bred Jersey calf is likely
ing enough to rear. There is generally
attractive appearance about it which con-
veys the impression to HIM and which is
acquired only by experience. There are
some points which may be described as
follows: The build of the calf is neat,
slender, and long bodied; the legs are
thin and long, the body is deep, the neck
is long and thin, the head is broad between
the eyes, the eyes are large and prominent,
the muzzle is small and fine, the hair is
fine, short, and glossy; the teats are large
and placed well apart and the skin about
them is loose. These are sutfi cient to
guide any one, if they are we'll studied
few times, and the progress of the calf as
it grows to a COW and the points of cow
are also studied, almost any person will
in time make a good judge of a calf
When Jersey calf is stumpy, short-Iegged,
coarse, and has a large or long narrow
head and thick neck it should not be
reared. In other breeds this coar seness
may not be an objection.
CHAPPED HANDs.-Farmers sometimes
suffer greatly with chapped and cracked
hands. 1t is easily cured, however, if the
following precautions are observed. Do
not wash the hands while the healing pro-
cess is going on oftener than necessary,
and when you do wash them, use CASTLE
soap and warm water, dry them thorough
ly and then rub them we'll with melted
mutton tallow. Do this three times day
and you will soon cure the worst case. Ii
those who are exposed to the cold weather
would grease she hands we'll witch mutton
softer and whittier and less liable to chap.
UNHEALTHY GUMs.-UnhealthY gums
are very common. A lotion made from
the following receipt will be found valu-
able in restoring them to healthy condi-
ton. Carbollc acid, 20 drops; spirits of
wine, drachms; distilled water, 6 ounces.
Use first soft tooth brush with water,
after which pour on second tooth brush,
slightly dampened, little of the above
lotion. After using this for short time
the gums become less tender, and the i'm
purity of the breath, which is commonly
caused by bad teeth, will be removed.
MIXTURE FOR KEEPING BUTTER
Sw EET.-Two parts of fine salt, one part
of saltpetre, one part white sugar. Mix
well. Incorporate thoroughly one ouncs
of this mixture with every pound of but
ter that you are putting down for winter
use. If the butter has become rancid,
work it over we'll and make a brine as
above, adding water sufficient to cover the
butter entirely with it; after two Or
three weeks you will find the bad taste
entirely gone.
WHITEWAsH THAT WILL STICK.-The
Annapolis Gazette gives the following as
whitewash that will ''stick,'' indoors and
out, and challenges any to beat it. Stake
say one peck of lime, and while hot and at
the thickness of cream, add quart of lin
seed oil and quarter pound Of glue. Let
stand half day before using. Rains will
not wash it off, nor will it prove such
nuisance on interior walls as common
whitewash. 1t should, of course, be
thinned with water while using or ordi-
narily.
FLoAT.-Boll one quart milk. beat the
whites of four eggs to stiff froth and
boil minute or two in the milk, skin out
with wire spoon, put On plate and set
aside, then add the beaten yolks, with one
tablespoon of corn starch, sweeten to
taste, and boil, add little salt to the milk
when first boiling. Serve when cold with
the froth placed on the top.
METHOD OF PRESERVING EGGs.-One
pint of rock salt, one pint Of unslackened
lime. Dissolve in common WATERFALL of
warm water. Place your eggs which must
be fresh, little end down, when full and
the mixture is cold pour it over the eggs,
tie closely, and set in dark, cool place.
POTATO BIsCUIT.-Boil mealy potatoes,
pare and mash them, put two good sized
ones to quart of Graham flour, and rub
them in as you would shortening then
wet with sweet milk or water, knead well.
roll cut into small biscuit, prick with
fork, and bake in quick oven.
DELICIOUS CANDY is made by beating
the white CT one egg and working in all
the confectioners' sugar that you possibly
can. Shape the candy in sticks and cover
with melted chocolate, flavor the sugar
with vanilla; instead of chocolate you may
cover the sticks with grated. cocoanut; in
this case flavor with lemon.
THAWs.-During and after thaW do
not allow the water to stand about the
roots of evergreens and fruit trees.
LET THE POULTRY into the plum Or
chard and get rid of the curculio.