. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. white. The bettmeans of kilhng this insect is to lay a wet. folded sheet along the edges of the carpet, andslowly pass hot irons over it, in order to produce all the steam possible, which, penetratingthe carpet and cracks beneath, wUl kill the moth. Before carpets are put down it would bewell to fill the cracks m the floor, and especiallv between the base board and floor (which istheir favorite retreat), with putty or plaster of Paris, Where the cr
. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. white. The bettmeans of kilhng this insect is to lay a wet. folded sheet along the edges of the carpet, andslowly pass hot irons over it, in order to produce all the steam possible, which, penetratingthe carpet and cracks beneath, wUl kill the moth. Before carpets are put down it would bewell to fill the cracks m the floor, and especiallv between the base board and floor (which istheir favorite retreat), with putty or plaster of Paris, Where the cracks are small, hard soapmay answer the purpose. Selecting Meats. —Steer or heifer beef, when properly fattened, is the best. It istender, has a fine gram, a yellowish white fat, and is firm in texture. When first cut, it willbe of a dark red color, but after a few moments exposure to the air it will change to a brightrea. It will akso have a jmcy appearance: the suet will be neariy destitute of fibre, andappear dry and crumbly. Older beef, such as the flesh of the ox or cow, will seem coarserm texture, be darker in color, and lesa a, BcFFALO Moth. THE HOME AND THE HOUSEHOLD. 981 The finest quality of mutton will be quito fat, the fat portion being white and hard, whilethe lean will be juicy and rather dark red in color. When there is but a small quantity offat that is soft and yellow, and the meat is coarse and flabby, it is a sui-e indication of poorquality. Both beef and mutton are improved by keeping a while, when the weather willadmit. The time will, of course, depend upon the climate, etc. Beef two or tliree weeks old,and mutton a week or more old, is much better, when it can be well kept, than that recentlybutchered. Lamb, being more juicy than mutton, will not keep as long. The size of thebones of a lamb will generally determine its age; they will also be reddish in color. Goodveal will have flesh of a pinkish tinge, and the fat will be white and firm. Never b
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectagriculture, bookyear
