Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1886-01-01
FARM AND PRESIDE.


MAKING AND KEEPING CIDER.-The |
first step in the process of making cider of |
good quality, that will keep, is to obtain
apples of the right kind. Good cider can.
not be made from poor, half ripened and |
decayed fruit, and as general rule apples |
should be selected that will yield juice
rich in sugar and without an undue |
amount of acid, and which, after active |
fermentation. will clarity spontaneously
and keep we'll without the addition OF any
considerable amount of foreign substances
What are called sweet apples usually con-
tain too much saccharine matter in pro-
portion to the acids, and the juice fer
ments rapidly, but does not clear well,
and therefore IS difficult to keep. Sweet
apples may, however, be mixed with acid
or very sour varieties. and by minglisg
the juice you will improve the quality Of
the cider. To make long keeping arti-
Gle always delay the operation until cool
weather, in order to insure rather slow
fermentation; but in all cases the fruit
should be gathered and spread in barn,
or at least under cover, where it will be-
come thoroughly dry and somewhat mel
low before being crushed. All spoiled
fruit should be removed, for it not only
lmparts bad flavor to the cider but pre-
vents, or at least impedes Qualification.
When the juice is expressed it should be
carefully strained and run into clean casks
f,o, nlc os,d OF in, chod
moderately cool place, but not kept so
cold that fermentation will be prevented.
The bung holes should be left open and
the casks kept quite full, IN order that the
froth and fine pulp that rises to tho top
may run out. After a few days. or rs
soon as active fermentation ceases, The
saeider should be tracked off" into clean
J siss or barrels that have been previously
,.lIe.2gsed WITH what is called a cooper's
match. The barrels Containing the racked
cider may be stored III a cool cellar an6
left to mature and ripeu. o. course the
bung should be driven in when the casks
are placed in the cellar. The following
spring the cider may again be racked off
if necessary. and bottled if sparkling
cider is wanted. If the juice of the ap-
pies is too weak to make an article that
will keep. it may be strengthened By add
ing sugar or about ons and one-half gal
Ions of good brandy or whiskey to each
hogshead of cider. Bottlers often add
spirits, or ten pounds Of sugar per hogs
head to give body and strength.
SCARLET FEvER.-When this disease
greatest Importance that its spread to
other members be prevented. 1t is not
always possible to send children away,
nor is it always safe, as they may be in
fected snd spread the disease elsewhere.
Tie test method of preventing the spread
of the disease to other members of the
family is by means of disinfection, and
by disinfection is not meanta the use of
special substances that destroy germs,
but cleanliness. In the FIRST place. keep
The room in which the sick Child lis con-
fined thoroughly ventilated; remove all
superlluous furniture and carpets; de-
stroy all rags and bits of paper used in
washing the sick; put all linen and towel
ing used i'll the room into boiling water
and boil them thoroughly until every germ
is killed. But still another thing must
be done; a principal source Of the infec-
tion is the skin, so bathing should be
practjced, and after the bath oiling the
body all over. Oil serves to kill the germs;
they do not develop in it, or, if they do,
cannot fly away into the air. With perfect
cleanliness there will be little spEeau Of
the disease.-Hera1{ q Heo7A.
BEAUTIFUL hand screens or fans are
made of palm leaves with five ribs left on
The stalk. These are covered witch silk
muslin, on which may be painted any de-
sired design. The rosettes cover the
points at the handle where ths muslin is
drawn together.
STEwED PARsNIPs.-Wash and scrape
them and slice half an inch thick, put in
frying pan with half a pint of hot water
and tablespoonful of butter. season with
falt and pepper and stew till tender.
EoG RoLLs.-Two cups of sweet milk,
two eggs; one-fourth teaspoonful of salt.
three and one half cups sfted four, one
teaspoonfu. baking pc Wder. Make in bat
ter and bake in gem pans.
OMELET SoUFFLE.-Addt to the yolks
of six eggs teaspoonful of flour. pepper
and salt; stir well together, add the whites
of the eggs and fry in saucepan in which
has been melted three ounces of butter.
MINCED GOLDFISH. up cold boil
ed cod and to each three cups of ii sh add
one cup of mashed potato, small piece
of butter, one egg, one-half tablespoonful
of corn starch, make into small cakes and
+ in butter.
FRIED EGG PLANT.-Siice in half-inch
cuts and lay in salt and water for an hour
or more. Wipe each piece, dip IN egg and
bread crumbs, or simply in flour; season
well with pepper and salt; fry in hot lard
long enough to brown them we'll.