American citizen. [volume] (Canton, Miss.) 1864-1890, 1873-07-12
USEFUL AND SUGGESTIVE.

WE read in the Utica On. " Herald
the statement that an Ayrshire COW be
longing to General Hungertord, of Adams,
Jefferson County, averaged over eighty
pounds of milk per day, from that she
went to ninety pounds yield daily and
under regular tactical inspiration she on
one day gave one hundred pounds and
eight ounces of milk. 1t is averred that
no bovine in existence can beat that.
FRENCH MILK CANs-The milk cans
in which the milk is conveyed over the
railways of France are made of similar
shape to ours, but the lids are so arranged
that by turning a screw they can be forced
down on the milk, and thus prevent all
motion. The cans are wrapped in wooden
cloths, and these are wet from time to
time as they may need it The evapora-
ton of the moisture keeps down the tenn
perature of the milk, and no difficulty is
experienced in carrying it a long distance
even in warm weather.
How TO MAKE Roof BEER-A good
root beer is a desirable thing in The hot
days of summer, not only for shaking
thirst, but also because of its utility as u
tonic. This is the way to make the real
old fashioned brew: Take spruce boughs,
black-birch bark, sarsaparilla, winter
green leaves, sassafras, yellow dock and
dandelion roots; boil altogether in large
| kettle with Il handful of hops and two
quarts of wheat bran, and two quarts of
molasses. When boiled cnough-two
hours or so-strain through scive, cool,
| and add pint Of yeast. If not very
sweet TO the taste, add more molasses
| Let it work over night and bottle Secure
| the corks tightly, and it will foam well.
| The same can be made in larger quaint
| ties, and put into a fifteen gallon cask,
| and worked from the bung hole for few
| days, but it will not foam so well as il
| bottled.
How TO MAKE TEA-The most import
ant thing in brewing cup of tea consists
| in having the water in the tea-kettle
freshly boiled, and one should never use
| that which has been steaming and stewin 2
for several hours. So turn out all the
water in your kettle, and fill it up with
fresh, pure water; then boil it up briskly,
and, as soon as the steam appears, turn Il
small quantity of water into the teapot,
and shake it about in it. Then pour it
out, and add one teaspoonful of tea for
each person who will drink from the pot,
and one teaspoonful for the pot 0his is
the old rule of our grandmothers). Over
this pour one large coffee-cup of boiling
water, and for breakfast tea let it boil eX-
actly ten minutes-boil hard. But for
green and Japan teas, proceed as above,
| and then place the teapot on the back
part of the stove, or upon the elevated
reservoir for water, and let it steep from
five to eight minutes.
PRESCRIPTION FOR CHOLERA-The fol
lowing prescription was adopted by the
College of Physicians in Philadelphia in
1866: "Laudanum, two ounces; spirits of
camphor, two ounces; tincture of capsi-
cum. one-half ounce; tincture of ginger,
one ounce; essence of peppermint, two
ounces; Hoffmans anodyne, two ounces.
If the anodyne cannot be readily obtain
ed, substitute sulphuric ether-half the
quantity. Mix thoroughly, and shake
| well every time it is used. Give or take
from 10 to 25 drops, according to age,
condition, and violence of attack. Repeat
every 90 minutes till relief is obtained
In desperate case take a tablespoonful
at once. Take it in an equal quantity OF
water, and lie on the back quietly, or in
an easy sitting posture, with the back sup
ported, till it has full opportunity to work
Carry small vial In the pocket, with a
few Jumps of white sugar upon which to
drop it, to be used in sudden emergen-
| cieS"