A kibbling-mill consist of “a small iron cylinder, usually about eight or nine inches wide, and six inches in diameter, tapering slightly to one end, and fluted on the inside. Within this, a barrel of the same form, but of a less size, and fluted on the outside, revolves by the turning of a spindle on which it is fixed. The meal is rendered finer or coarser in proportion as the working barrel is set nearer to, or farther from, the small end. This mill is made entirely of iron and steel, and is usually attached to a post. It is provided with a hopper, and is worked by a crank fixed at one end of the spindle, while a fly-wheel revolves at the other. It is used for beans, peas, and other pulse; for malt and various kinds of grain, and is a very useful and ingenious contrivance, but requires care in its adjustment and general management.”[1]
Recipes.
The following recipes have been obtained from persons of skill and experience in the preparation of maize for food, several of them having been presented to the New-York Farmers’ Club, with samples of cooking, which were pronounced as excellent, and met the entire approbation of all who tasted them.
HOW TO BOIL GREEN CORN.
The proper state in which to eat green corn, is at the time that the milk flows upon pressing the kernels with the thumb nail. It is best when boiled in the ear with the husks on, the latter of which should be stripped off when brought to the table. The ears should then be covered with butter, with a little salt added, and the grains eaten off the cob. Over-refined people think this vulgar, and shave them off close to the core, but in so doing they lose much of their sweetness.—American Agriculturist.
HOW TO POP OR PARCH CORN.
Fill an iron pot with sand, and set on the fire till the sand is very hot. Two or three pounds of the grain are then thrown in, and well mixed with the sand by stirring. Each grain bursts and throws out a white substance of twice (four times) its bigness. The sand is separated by a wire sieve, and returned into the pot to be again heated, and repeat the operation with fresh grain. That
- ↑ Professor Johnson.
