American citizen. [volume] (Canton, Miss.) 1864-1890, 1875-05-08
FARM AND HOME.

Milk for breakfast, when used in the
form of bread and milk, should never be
| boiled but steamed; that is, the Jug OF
milk should be stood in saucepan oil
boiling water for two or three minutes
| until hOt.-Erchdnge.
How to Select Mutton.-You may be
sure that mutton is good when the flesh
is rather black and the fat white; if the
fat breaks easily, it is young. The wether
is much superior to the eve. You will
| know if a leg of mutton comes from a
wether if there is large and hard piece
of fat on one side at the larger and upper
end; if from IA eve, that part is merely a
kind of skin with "A little fat on 1.-THE
H0usekeeper.
| Treatment of Gorged Horses-A
correspondent of the Ne1 ENGLAND
| Farmer gives the following method of
| treatment for animals who may have
| gorged themselves with grain: keep
the animals from water. Put a quart of
water, stir it up and let the horse drink
one or two quarts of this alkali water at
intervals of one or two hours, and in this
way the horse always does well, and
after a days treatment water and feed as
usual"
How to Grind Wheat for Feed.-A
writer in the Farmers Union gives the
following instructions: 1t should be al
ways ground and fed dry, or scalded
with hot water. For horse feed it should
be cracked as fine as possible without
Touring: for cattle it needs to be much
finer, and for hogs finer still. We think
an iron mill is preferable to burr-stone
mill, for the kernel can be cut better in
an iron mill without Touring. We have
run horse pow er feed-mill for the past
four years, and done much custom work
for our neighbors, and have taken par
ticular pains to have the different grades
of grinding tested by our customers, and
ninet of them agree with us. We
are we'll satisfied with the result.
Yield of One-Fourth Acre.-In my
estimate of the proper size for a garden
suited to the wants of family of medI
UNI size named forty rods, or the fourth
of an acre, as likely to prove sufficient.
If a garden spot of such a size be fifty
laid cut it will produce from one and a
half square rods fifty quarts of strawber
ries from one rod, thirty-twO quarts of
from one rod, forty quarts
of blackberries; from two rods, 100
pounds of grapes; from two rods, two
bushels of currants; the value of which
fruit We may reasonably set down at
$24.25; or the strawberries and raspber- |
ries at twelve and half cents per
quart; the blackberries at ten cents per
quart; grapes at six cents per pound, and
the currants at two dollars per bushcl
prices which are less than the majority
of consumers have to pay.-COr. Country |
Gentleman
How Malt Is Made.-The grain Is
first taken up by an elevator run by |
steam, and is poured into \ weighing bin, |
from which it passes through an auto |
matte arrangement, where the ,chaff, |
light heads, dust, etc, are carried |
off by the air, after which the good grain |
passes over a sieve, which separates any |
other foreign matter which may remain. |
1t is then carried to the storagerOoT. by |
a conveyancer. The grain is now ready |
for the sleeping or soaking tubs in the |
where it remains from twenty |
foul to forty-eight hours, according to
the grain and temperature. After being |
sufficiently stepped the grain is removed |
TO the different floors by an elevator and |
spread out so as to give it time to sprOut |
before being placed in the kilns. 1t is
necessary in the manufacture of malt to |
have the grain sprout in order that the
sugar may be extracted from which the
alcoholic properties is derived. After
the sprouting process the grain is placed
in the kilns, which have TO be kept at a
certain temperature and the malt stirred
up or turned over several times to pre-
vent its being overheated. 1t requires
fifteen to sixteen days to convert the !
barley into malt.