No. 151.] 441 



the grits can be regulated at pleasure by an indifferent hand; where« 

 as, in the common mill for grinding wheat, their, degree of fineness 

 or coarseness depends entirely on the judgment and skill of the mil- 

 ler, by regulating the position and velocity of the uppermost stone, 

 and a due attention to feeding in the grain. 



A kibbling-mill consists 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 ren- 

 dered 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 pulsej for malt and various kinds of grain, and is a 

 very useful and ingenious contrivance, but requires care in its ad- 

 justment and general management,"* 



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. 



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. 



* Professor Johnton. 



