166 THE FARMER'S AND 



entrails, make bags of white clean cotton or linen cloth 

 as large say, as a man's arm, larger or smaller, as may 

 suit, and of convenient length, say about a foot long and 

 put the sausage meat in these bags, and hang them up to 

 dry. In this way you save much labor in preparing the 

 skins, and considerable in cooking : slip off the bag from 

 so much as is needed, and cut the sausage into slices of 

 sufficient thickness for cooking. 



CORN MEAL. 



Corn meal should never be ground very fine. It in- 

 jures the richness of it. Try it coarse. This is the rea- 

 son why western " dodgers " are so good. 



RICE. 



Rice is often over-boiled. It should never be boiled in 

 more water than it will absorb while boiling. Put two 

 cups of rice in three cups of water, and in eight minutes 

 after it commences boiling it is done. 



DIRECTIONS FOR FULLED CLOTH. 



BY J. M. HVRD. 



The chain or warp should be twisted as even as pos- 

 sible, and all of one kind of wool. The filling should be 

 twisted even also, but not so hard as the warp. The 

 filling for each web or piece should be spun by one per- 

 son, and all of one sort of wool. Pulled wool should not 

 be mixed with shorn, nor coarse with fine for it will 

 make it cockle or pucker in the mill, as pulled wool fulls 

 much faster than shorn. If it is intended to receive a 

 fine dress, the filling should be of the finest of your wool, 

 spun even, coarse thread, and slack twisted ; but if it is to 



