The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1862-12-24

From lhe Savannah Republican.
PRACTICAL HINTS FOR HARD TIMES.
"What man has done. man may do
No. Iv--Foop.
.. Fresh Meal may be kept sweet far
double The usual time by wrapping 1t in
corn meal, removed and renewed AZ often
as il becomes wet or sour.
4. Wheaf Flour. -" The finest OF the
wheat is not always the best; the winter
the -four the less the nourishment. In pure
white -four. the heart Of the whea. (answer-
ing 10 the eye of kernel Of corn. and
eknown IS the sseetest and most nourisiins
part ~ the grain) is all sifted OUT. This
rejected part IS all contained IN the Cream
camed I" seconds" or "shorts." which ara
usually sold at -four mills at half prlcea
8. Viieat BfDl.--It is stated Ly thosr
vho profess TO knsw. as an i'eportanl
chemical aud gastrunoRicai faer, thar SperC
is more nsurishment in one pounf II. wheai
bran than vhere Il il two pounds Of white
tlnnr.
6. Graham Bread. or bread nave fioa
unboited wheat. is coage an1 Ather m.
paIatable. but'itis Ear a kte n&sti%is thas
bread made lrom aorscostly four. beside
which. il will e. nearly twice as far il
housekeeping. aud prove ten times more
whoIesrmes
:. .M,ured B,eai.-When a wheaton
ioaf i. allowed t. stand and cool for SON,
hour. ate! bcirg taken from the oven. i
undergee~ certain chemicaschanges. which
beiter prepare il for the digestive organs
and which make a less amount Of the bread
safIirient for the demands'of the system
The difference in ecennay betwsen the ho
Loaf and the cold Is such that. in times o
scarcity in the old countries. laws are
sometimes passed forbidding the Use OI
bread under day aid.
5. Learmei BREAD, when baked at ths
proper time. il mare nutritious aud NOR,
economical than the uulertned, becsu,,
lie sdgsry and glu,inous parts are NOR
fnlly developed. There are ih-rr stages q
fermentation. Baked "a the 6rst of ,h-s,
bread will be light and sweet; baked 10 tbs
secand, il will be light aud insipid and II
ihe third. il will be light and saur. L i
only when baked in the first Of these stage,
Ina, lcasened bread is either economical q
Wholesome.
o. Rice Flour and Rredd.-Rice consist.
almas, wholly uf starch. II is this which
makes the 6ne bolted flour Of rice 80 clam,
nv aud adhesive when wet. that il is difii
s,i'tta be converted into palatable bread
'i'nis tendency TO clamminess is best cor.
lected by intermixing with il something
viirh shall tend 10 keep the giutinous par.
nclrs apart. Equal parts Of boted ric,
flour. corn meal and the pulp Of the swee
tataioe. with ! slight admirturr Of ~hea
Hour. lightened with leasen. and made int,
avery sof, dough. gives a pan (nos LOFT q
deiishtful bread.
4 much more manageable form Of re,
foa,. than the bolted. can be produced b,
pounding in an ordinary mortar. The ric,
grain must be softened BY water, then par.
iislly dried, and then pulserizei. III,
ruarseness of the aour Is partial preyen
tive nf CLEANLINESS.
10. Corn .Neai and Breai.--Any felr
nrgro in the South can make better corr
bread than can be found 10 Nurthern ho
,rl,. Tie simpler the process, thr bette
The bread. The only art pr,ctiesd by tn,
nrsro j. in mixing well. aud 10 allowin.
tl> dgugh to stand half ~ hour before blk
ins; il i. then in the ineipicnt stage Of III,
sascharine fermentation. Gurn dough. al
lnwrd 10 stand over night. will rise wlthou
Yeast.
Carn. when ground into meal. is apt &
hrcome masty or acid after lew weeks
Ths rruders il unfit fuf army use. Or ever
Tor storagr at home. whncver will tax,
tbe trouble 10 ,lry IL, will ind il nn NOR,
difficult ts keep than the aour Of any othe
u the cereals.
Whata treat the kiln dried meal woult
be TO our boys in the army Will no
some one start kiln TOR their supplyi
IL. Grinding.-No doubt many poo
family has been strsitened for want Of &C