Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-08-07
FARM AND PRESIDE.

HE WINE OF THE PEAcH.-The finest
wine made now is made Of the juice of
the peach. You grind or mash the peach
es and press them, as you would do apples
In making cider. You then strain it and
add two pounds of sugar to every gallon
of juice. Cork tight, and put in syphon,
alright, with one end resting in buck.
ct of water, so that the gases may pass of
without admitting any air into the barrel.
This must remain undisturbed until fer
mentatlon ceases. 1t must then be drawn
OF and bottled, or put into clean barrel.
have drunk wine made from grapes and
apples, but have never met with anything
to equal the wine of the peach. Peaches
and all other fruits may be grown without
seed or stones by simply inverting the
scion. The best way to propagate peach
es, apples, or any other fruits, is to take
the water sprouts and cut hole into an
Irish potato and bury them about five
inches deep, and mulch them. Peache $
dried whole would be much better than
when cut, if grown without kernels. tr
stones. Cherries would be much better
for cooking, as at least one-half of tie
juice is lost in pitting.
FATTENING GEEsE.-A writer in
Paris sends the following: To fatten
geese. after the Strasburg fashion, the
bird must neither be too young nor too
old; its growth must be completed; those
remarkable for their cackling should not
be selected, and none chosen under ten
pounds weight. Some geese can lie fat
tened in eight, while others require twen-
ty.four days: but fifteen to eighteen DAYS
is the average period. Winter is the most
propltlous time for the process, and the
months, December and January. When
in the crib, every cause of excitement
should be removed; the birds must be
kept in complete darkness, in a state of
absolute repos6, and free alike from cold
and heat. The region~round Toulouse
where forage is scarce, and consequently
milk and butter rare, the geese are fat
tened for their fat alone; the flesh, feath-
ers and liver being only secondary ends.
Cracked maize, or its meal, is the chief
food employed. Thirty-fve quarts is the
quantity during the whole process. Bar
ley meal is good; some prefer a mixture
of pea, bean, and buckwheat flour.
The stomach of goose has strong
digestive power. When the bird is killed,
the fat is melted and placed in earthen
pots, where it retains its color and good
taste for two years; the flesh is then salt.
ed like pork or beef, and sold in the local
ity. The Polish plan is to put the goose in
an earthen pot, having the bottom knock.
ed out, for fifteen days, giving it as much
meal-paste as it can consume. In Stras
burg, the geese receive maize or barley
meal, mixed up with milk, and a saucer
of water is within reach of their box. At
the last stage of fattening, the geese lose
Appetite so they have to feed with
tundish; little powdered charcoal is ad
ded to the ration, the better to develop
the liver. The circulation of the blood
becomes very sluggish at the close of the
process, and its color, pale-rose or white;
the globules considerably diminish. The
liver is white, friable, not bitter, and rich
in albumeD, But when the final stage is
reached, and the bird killed, the blood re.
turns to its normal condition, and the fat
d.minishes in all parts of the body-saye
the liver.