202 Miscellanies. 
jured, or which are naturally acrid, may lose these qualities by es 
moderate and suitable operation of heat.—Jdem. 
8. How to boil Rice.—The grains of rice when api bole 
remain dry and loose, and are then much more sweet and wholesome 
than when agglutinated or partially converted into starch. To boil 
rice properly, add salt to the water, and when boiling hot, stir in the 
rice. Keep it boiling for twelve minutes by the watch, then pour off 
the water and set the pot on live coals during ten minutes. - one 
rice is —_ fit for the table. oe 
9. Potatoe Cheese.—In Thuringia and Saxony, potatoe isediell is 
made, which is an object of considerable research, as it has the ad- 
vantage of Sneha its freshness during several Sea provided itis 
kept in ¢ 
Tt is dandianiih select potatoes of good peilians especially 
large white ones; boil them in a kettle, skin them and when cold re+ 
duce them to a homogeneous pulp; add a pint of sour milk to five 
pounds of this pulp, knead the mass well and keep it covered three 
or four days, then knead it again, and place it in small baskets to 
drain; lastly dry it in the shade and pack i it in layers in pots or casks 
and leave’ it thus for a fortnight before using it. ‘The older it is the 
better, as its quality improves by age. 
The above proportions are most commonly used ; but four parts 
of potatoes may be added to two parts of curdled mile, or Beye 
er proportions according to the taste of the ¢ manufacturer —Id 
tome 12, p. 89. ) 
“10. Collecting swarms of Bees.—In Corsica the following method 
is employed for collecting swarms of bees. When the swarm comes 
out, a man follows them with an empty hive swung over his shoul 
ders, the bottom and sides of which are rubbed over with lemon 
bark. He approaches the swarm and sprinkles it with lemon juiee, 
with which he fills his mouth. ‘The odor attracts the bees, =o bed 
as Se 
soon asa eee one enters the hive the rest follow.—Jdem. 
ae 2 3 
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