Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-11-27
FARM and PRESIDE.
Keeping Vege tables. 6

The quality of vegetables in winter &C.
ponds much upon their freshness. 1t they
are permitted to wither by exposure to a
dry air, much of their crispness and flavor
is lost The two essentials are to keel
them from freezing and from drying. Tht
former requisite IS easy to all who bav'
good cellars, the latter requires the exer-
else of little more knowledge. and care
Roots are, perhaps, best preserved by
packing them in moist sand OR loan, and
storing in place that is too cool for them
to sprout. Cabbages intended for early
winter ase may be hung by their roots tt
.Hoists of the cellar. For later use, good
plan is to pack the heads in a box with al
ternate layers of cut straw, placing the
box in the coolest part of the cellar or in
an outbullding where the temperature
does not go much below the freezing point
For use in spring, perhaps the best methot
Is to bury the plants in the open ground
Choose, if possible, sloping piece o
ground, in a somewhat sheltered place
Open double furrow with ploug2. ano
clean it out with shovel. Piass, in tb.
bottom some edgipgs or strips. Of board
on which place the cahb2ges, inverted
with the outer leaves. wrapped over th'
head. Cover the heads with little straw
and reverse thu Burrows, ploughing aroHn,
the row three Or four times. Abundanc
of loose. diEt promotes drainage and helps
to keep out frost. AS severe weather ap-
proaohes shovel sufficient earth over tbs
row to cover the head at least foot desp
It is well to lay over the top OF the fidet
two boards nailed together in the shape O
an eave-through to prevent the soil from
washing down.
Squashes require to be asat cool ano
dry. The average cellag Is. too warm arc
too damp to keep this vegetable we'll. Lasl
winter we succeeded in keeping the Hub
bard squash until April by storing then
in basement SOON THAI was warmed only
from steam-pipe which passed through
it to heas the room above. In many house
chamber on the second floor will b.
foand better place than the cellar f.
keeping squashes. The temperature may
fuctuate little below the freezing point
at times without damage.
Onions should be kept 10 the coolest
part of the cellar, or perhaps better in I'D
out-building, guarded from frost by b
layer of straw above and below them. The
bulbs are not injured by a moderate degrt'
of freezing, provided they are not disturb
ed while frozen.-Our country Home.
LOCK TO THE LAMBS.-The lam'1s
should Ee kept growing, and in order t,
do this little grain should be- given t.
+ them. Oats are a natural food for your,
/ animals Wien the lanes are weaneo
/ they will ges a setback unless they have
some extra food of this kind to take ii
place OF the mothers milk. Two or three
old sheep should always be put IL
with the lambs to teach hem o
eat grain and to be driven. These
sheep should be tam, or else the lamtf
will become wild and unmana geablt
A limb will get poor in a week, after j
is taken from the eve, if it is not supple
with plenty of suitable food After lambs
are IOur mOUCQS OH Guty VIII EEOW ldSat I
when taken out of the old pasture al
weaned if allowed fresh grass and fed +
little oats, beginning with fourth Of
gill for few Gays and in reasing it 10
gill in ten days. They will do better OF
young clover without their mothers
milk ard without oats than if left in tbt
old pasture. New seeding is excellen,
Heed for lambs, ana so is the second growth
ef clover, as they prefer clover to any
other food. There is profit always Ill
feeding lambs 50 we'll that there is rapid
growth on account af the high price for
which the meat sells.
OYsTERs LA CREME Open deer
ysh rs carefully and save the liquor; taxi
a half pint OF milk. add to it piece OF
butter the size of a walnut, thicken will
flour, and simmer ten minutes. Add tht
ysteIs, with their liquor, and season tt
taste. Have some nicely Drowned slices
of toast; take up the oysters carefully, lay
them Oh the toast, pour the mixture over
pnd serve.