Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1886-04-30
FARM AND PRESIDE.


SEVEN POINTS IN MILK SETTING
1. TO make the finest Favored and long
est keeping butter, the cream must un-
dergo ripenlng process by exposure to
| the oxygen of the air while it is rising.
The ripenjng is very tardy when the tenn
perature is low.
2. After cream becomes sour, the more
| ripening the more it depreciates. The
sooner it is then skinned and churned
the better, but 1t should not be churned
when too new. The best tine. for skim
ming and churning is just before acidity
! becomes apparent.
!, 8. Cream makes better butter to rise
In cold air.than to rise in cold water, but
it will rise sooner in cold water. and the
O III will been sweet longer.
| 4. The deeper milk is set, the less airing
the cream gets while rising.
s. The depth Of setting should vary
with the temperature; the lower it is, the
deeper milk may be set, the higher, the
| shallower it should be. Milk should pever
be set shallow in low temperature, nor
deep in high one. Setting deep in cold
water economies time, labor and space.
6. While milk is standing for cream to
| RISE, the purity of the cream, and conse-
quently the fine flavor and keeping of the
butter, will be injured if the surface or
the cream is exposed freely to air much
much warmer than the cream.
Z. When cream is colder than the sur
rounding air, it takes up moisture and
| impurities from the air. When the air il
| colder than the cream, it takes up moist
| ure and whatever escapes from the cream.
In the former case the cream purifes
the surrounding air; in the latter case the
air helps to purify the cream. The seec-
! tion of a creamer should hinge on what is
most desired highest quality or greatest
convenience and economy in time, space
and labor.-Prof. ARNOLD.
SILos.-Silos may be made of any build
! ing material. above or under ground, but
must be water and air-tight.
Several small ones are better than one
large; and of the three dimensions, the
depth should be the greatest.
An efficient silo can be built for cost
of from rs cents to $25 for each ton capa-
city, probably So per ton is fair esti-
mate.
Silos can be filled slowly or quickly, and
may be weighted or not, with no marked
difference in the result.
Any plant good for cattle food can be
preserved In this way. Most farm animals
prefer it to dry forage.
The best time to cut crop for pitting =
wien il Ghes gatnEity sgs hegsna
to decrease It's water contents. The cost
does not differ from the cost by drying
the same forage In a suitable season; but
the fodder can be put in in bad season
when the drying would prove failure.
Corn is the best forage for ensilage, The
ensilage costs about So per ton.
An acre of ensilage weighs about four
times as much as when dried, but occu--
pies one-eighth or ons-tenth the space of
the dry fodder.
The contents Of the silo will differ in
different years, without any apparent
reason. Country Gentleman.
HANDY THINGS TO KNOW.-Here are
some figures and rules very handy to know
and have at hand, in the mind or on
paper:
A rod is 164 feet, or 81 yards.
a mile is 800 rods.
A mile is 1850 yards.
A mile is $3.50 feet
A square foot is IA square inches.
A square yard contains square feet.
A square rod is 2724 square feet.
An acre contains 43 $50 square feet.
An acre contains 4,840 square yards.
An acre contains 100 square rods.
A section, or square mile contains $40
acres.
A quarter section cont aims 100 acres.
An acre is s rods wide by 20 rods long.
An acre is 10 rods wide by 16 rods long.
An acre is about 2OS4 feet square.
A solid foot contains 1928 solid inches.
A pint (of water) weighs pound.
A solid foot of water weighs 62i
pounds.
A gallon (of water) holds 2S1 solid
inches.
A gallon of milk weighs pounds and
ten ounces.
A pint (of water holds 2sf solid inches
(2s.s75).
A barrel 18Th gallons) holds Al solid
feet l4.211J.
A solid foot contains nearly II solid
pints (7.4s).
A bushel (struck) contains 215O solid
inches.
A bushel (heaping) contains II struck
bushels.
A struck bushel contains about II solid
feet.
CONVENIENT DIRECTIoNs.-To keep
mold from rising on catsup or pickles,
add a tablespoonful of ground horse radish
to every quart.
A small piece of charcoal placed in
your meat larder will Keep the articles
sweet and wholesome as we'll as ice Char
coal is great disinfectant.
To prevent meat from scorching during
the roasting process, keep basin of ysssar
vents scorching and makes the meat cook
better.
You can get bottle or barrel of oil out
of any carpet or wooden stuff by applying
hnckwheat plentifully and faithfully