American citizen. [volume] (Canton, Miss.) 1864-1890, 1873-08-09
USEFUL AND SUGGESTIVE.

SOMEBODY says II good egg is made up
of ten parts shell, sixty parts white and
thirty parts yolk. The white OF an cgg
contains eighty-siX per cent. water, the
yolk fifty-two per cent. The average
weight of an egg is two ounces.
No PERSON should enter sick room
while in state of perspiration, because
in cooling oil the pores absorb freely, nor
should a person sit between the sick and
the fire. Do not approach contagious
diseases with an empty stomach.
IL Western farmer be asked which IS
the most productive crop he raises, in
nine out of ten cases he will reply Indian
corn. Why? Because in his mind he as
SoCiatcs the corn with his facilities for
mark eting it. Hogs and cattle flttcn ON
it, and walk off to the depot for shipment
|-fou3tfy gentleman.
BOILED EGG PIANr-Cut the eggs di-
rectly in half and boil rs YOU would
squash until perfectly soft and tender;
then scrapc from the inside Of the skins,
season with salt, butter, etc, and strew
siftcd bread crumbs all over them. Set
the dish into the oven To brown for ten
minutes.
SWINE that are much confined and can
not get to the earth will frequently be
benefited by having a little charcoal or
rotten wood thrown in to them, and Il
small quantity of birthstone mixed in
their food occasionally is an excellent
thing a large handful of fresh Grass or
clover for each animal once a day will be
much better than charcoal or other hard
substances.
The foundation for sound, firm, white
teeth must be laid in early life, by subsist-
ing on food that contains the elements
which the teeth must have or they will be
imperfectly formed, feeble in structure,
and fall early into decay If wheat flour
were never bolted, but eaten with the bran,
rs we find it partially in the Graham
bread, then the system would be album
dainty provided with the phosphate of
lime, the essential ingredient for the
formation of the teeth.
AN egg is not fresh when it is two or
three DAYS old Kept but a day in hot
weather, and there is difference; already
incubation has commenced. An egg
should be eaten the day it is laid. 1t is
much the same with butter. An egg may
be impaired by bad food, by filthy air or
water. The different kinds of food have
an influence. Corn, with some other
clean feed, will give good flavor-will inn
part that peculiar sweetness which so dis
tinguishes Il good egg from an ordinary
or poor one. Tainted food in all cases
should be avoided. This is our experience,
independent of what the books say. \
fresh egg, perfect in flavor and quality,
cooked with butter equally good, is "A tit
bits Il rarity.-ErchaHge
THE Scientific Americsn is Of the opinion
that we require variety in our food. 1t
says experience has proved that, for some
reason unknown to science, variety is es-
scntial to health after reaching the age
when we are free to choose our food.
The perpetual recurrence of the same
edibles, even though their number be
considerable, becomes in all periods of
life except infancy, not only wearisome,
but positively injurious. Salt pork, salt
fish and potatoes, with pies, poor bread
and Japan tea, are the staples of families
during our long winters. 1t should be
understood how ncediul change OF diet
is from time to time. Fresh vegetables,
particularly in the country, are readily
obtained and preserved, and should be
unsparinely used. The edible roots, as
turnips, carrots, onions and beets, and
cabbages are as well worth preserving as
the omniprcsent potato. All these vcge-
tables need thorough boiling, and more
than they generally get