American citizen. [volume] (Canton, Miss.) 1864-1890, 1874-12-05
FARM AND HOUSEHOLD.

Saws a cattle-raiser: Salt should
be furnished to all animals regularly.
COW. an OK, or horse needs two to- four
ounces daily. Salt increases the butter
in milk, helps the digestive and nutritive
processes and gives good appetite.
The people of interior Europe have
saving that pound of salt makes ten
pounds of flesh. OF course salt only as
sists in assimilating the food; it does
not make flesh, nor bone, nor muscle"
-Mulligalawny Soup. - An English
lady writing to the Germantown Telegraph
tells how to make this rich, spicy soup !:
Cut into small pieces some very tender
lean mutton; toss 1t in butter, together
with sufficient minced onion; put both
into rich stock, with a small quantity OF
rice and sufficient curry-powder mixed
smooth in some catchup, lemon-Juice
OF white wine; simmer gently until Il e
rice is quite done; then serve all together
in a tureen. A little tomato strained
into it is a great improvement.
"A husbandman says: " AS the leaves
fall they are swept by the winds into
heaps against the fences, in the bitches
or depressions, where they may be gath
cred up with very little trouble. Two
men will gather a wagonlo load in few
minutes. They are convenient for many
purposes besides making one of the best
an excellent material to bank up the
cellars with, to put around tender shrubs
and plants, to place between the rows of
! strawberry plants-not on the plants
and to cover the garden ground with"
Good Mince meat English Recipe)
One unsalted OK tongue, boiled tender
and cut free from rind. one pound of
kidney beef suet, chopped fine, two
pounds of stoned raisins, three pounds of
| well-cleaned currants, three pounds of
Spitzenberg apples, peeled and chopped,
| two and a half ounces coffee sugar, half
| a pound of mixed candied peel, the
grated rind of two large lemons, two
| others boiled tender and chopped small,
| two nutmegs, a dessertspOonful of mace,
one also of ginger, teaspoonful of
cloves, a quart of cider; salt. {.
Prepared Lard.-As soon as it is cut
off from the newly killed pork, put the fat
| into a crock or deep earthern pot. Cover
the crock with Its own lid, and let i.
day cut the fat into small bits Carefully
removing all the tleshy particles of Lean,
and then put the fat into very clean
pot, without either water or salt. The
pot should not be more than half full of
pork fat. Let it boil slowly (stirrins
Fit frequently from the bottom, lest il
| burn) till it becomes quite clear and
| L. linen lduic II IutO ClcdH
pans. When almost cold put it into
stoneware jars, which must be closely
covered and kept in a cool place. If II
is to go to distance tie it up in new
Western Rural.
| To Color Cotton Green.-A CORE
spondent of the Rural Neao Yorker syas
d" To four pounds ofrags take one and one
half ounces oxalic acid, two ounces OF
Prussian blue; let each soak over nigh
in one quart of rain water, then put to
gether in as much warm rain water as
you want to color with. Put il
the rags and let them be in twenty
minutes. Wring7out and dip in the
! following yellow dye: Take six ounce.
of sugar of lead, four and a half ounces
of bichromate of potash; dissolve in 4
pint of hot rain water. Take as mucl
hot rain water as you want to color with
Dip first in the lead, then in the potash
several times. Rinse in cold rain water
Use tin or copper-no simmering i.
needed. The first makes a blue, the las
IA beautiful yellow, and both durable
green"