Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1875-04-22
HOME, FARM AND GARDEN.

AVMLS Aim AMI 0AnOENs
"A little camphene dropped between
the neck and stopper of glass bottle
will render the stopper easily removed il
jammed fast.
Milk for breakfast, when used in the
form of bread and milk, should never be
boiled but steamcd that is, the Jug of
milk should be stood in saucepan OF
boiling water for two or three minutes
until hot.-Erchange
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 leg of mutton comes from q
wether If there is a large and hard piece
of fat on one side at the larger and upper
end; II from q eve, that part is merely a
kind of skin with little fat on 1.-THE
Housekseper.
Treatment of Gorged Horses.-A
correspondent of the Neao England
Farmer gives the following method of
treatment for animals who may have
gorged themselves with grain: keep
the animals from water. Put quart of
wood ashes into pail of lukewarm
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 days treatment water and feed as
usual"
How to Grind Wheat for Feed.-A
writer In the Farmers linton gives the
following instructions: It 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 II 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 horsepower 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
nine-tenths of them agree with us. We
have tested 1t with our own stock, and
are well satisfied with the result.
Yield of One Fourth Acre.-In nay
estimate of the proper size for 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.
Ii garden spot OF such size be fifty
laid out 1t will produce from one and
half square rods fifty quarts of strawber-
ries; from one rod, thirty-two quarts OF
raspberries; 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
$2425; or the strawberries and raspber-
ries at twelve and a half cents per
quart; the blackberries at ten cents per
quart; grapes at six cents per pound, and
the currants at two dollars per bashel; ;
prices which are less than the majority
of consumers have to pay.-C0r. 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 chat,
light heads, dust, etc, are carried
off by the air, after which the good grain
passes over sieve, which separates any
other foreign matter which may remain.
1t is then carried To the storageroom by
conveyancer. The grain is now ready
for the sleeping or soaking tubs in the
basement, where II remains from twenty
foui to iorty-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 50 as TO give 1t time to sprout
before being placed In the kilns. II 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 10 be kept at a
certain temperature and the malt stirred
up or turned over several times TO pre-
vent its being overheated. 1t requires
ifteen to sixteen days to convert the
barley into malt.