American citizen. [volume] (Canton, Miss.) 1864-1890, 1875-04-10
FARM AND HOUSEHOLD.

Golden Hair-Since golden hair is
so much in favor, it is well for mothers
to know that they can preserve the
golden color of their childrcn's locks by
IA persistent and careful washing with
CASTLE soap and water. The hair should
be braided and dtpped re peatedly into the
suds and then wiped with towel, and
this operation should be performed once
in four or five days. If persevered in, the
roots of the hair may darken as the child
grows older, but the mass will keep its
sunny tints as long as The owner wishes.
Erc)idnqe.
-Corned Beef-To have corned beef
good (and its goodness depends very
much on this) it should be boiled gently
and thoroughly; it is not too long after
it begins to boil to allow an hour to
every pound. Corned beef is excellent
served cold: nice way to prepare it for
this is to lay it, when DONE into pan or
earthen dish and cover it with a board
the size of the meat and press it by
placing upon the board a heavy weight.
By pressing salt meat it is very much
improved; while boiling corned beef the
same care should be observed in skim
ming it as for fresh meat.
-Fattening Poultry-For table use
fowls that are killed directly from free
range, where they have been well fed for
some time previously, and, having taken
plenty of exercise, are in perfect health,
are to be preferred to those who have
been kept in close coop. in connection
with their own excrement and polluted
atmosphere. 1t is true that greater
amount of fat can be produced in pro
portion to the grain fed when contine-
| ment is resorted to, and, if the birds are
| well attended to and the term of confine-
ment is short, there is not much danger
of disease. Still poultry running ut
large in the air and sunshine is always to
be preferred
| Apple PIe-Pare and quarter enough
tart apples to lay loosely in the prepared
paste; the quarters should not touch one
another. Fill the paste two-thirds full
| of thin, sweet cream, then sprinkle over
one spoonful of -four; butter as large as
| a walnut, cut in bits. Sugar (f a com
mon pie tin is used), two-thirds teacup-
| full. Crate nutmeg over the whole, as no
other tlavoring gives the peculiarly ex-
cellent taste. Bake slow; if brown
crust forms over the top before the ap-
| Piles cook, stir it under with knife. If
| it is not pronounced splendid the fault
will be with the apples or not following
J the directions.
| Why Potatoes Run Out.-A Steuben
County On. " farmer is reported as say
ing: Some one asks why it is that pota-
toes so soon run out. There are two
grand reasons. There are but few po-
tatoes in hill that are fit for seed; some
are overgrown, coarse, rank and will not
transmit the original quality. Others
are undergrown and not fully-developed
seed. A potato of medium size, perfect
in all it's parts, with change of ground
will produce its like ad snfnitum. One
other reason-cutting potatoes between
| stem and seed-end continually will de
mora.ize the institution. 1t requires the
stem and seed end to make perfect seed
If cut, cut lengthwise. Single eyes will
run out any potato. There is no seet
that will bear mutilation like the potato
the only wonder is that it does not rur
out completely.