908 
July 20, 1918 
'Ghe RURAL NEW-YORKER 
The Small Grist Mill for Grinding Flour at 
Home 
While the home grist mill is not en* 
tirely a new feature in this country, yet 
it has come into prominence within the 
past few months in quite a noticeable 
way. A few months ago we purchnserl 
one of these mills; also some wheat 
cleaned and ready for use. The cost of the 
wheat was .$2.80 per bushel, or 4^ cents 
per pound, which was considerably less 
than flour; if the grain is grown by the 
farmer himself the cost is reduced still 
more. 
Anyone who has to deal with these 
bread cereals ground whole knows they 
wheat bread will give excellent results: I 
ground three pounds of wheat, setting the 
sponge in the evening, using only the 
whole wheat. I used two dry yeast cakes 
and one pint of water, which was about 
half the full amount required. In the 
morning I added the salt and sugar, one 
ounce each, and one pound of mashed 
potatoes, the remainder of the water, and 
a ciij) of bread crumbs. This made a very 
thin dough. It was allowed to stand 
about two hours and then put into pans. 
The dough was too soft to mold into 
shape, .so I put it into the pans in hand¬ 
fuls, patting it dowm smoothly. The pans 
were a little more than half full and it 
was allowed to rise until it completely 
tilled them. It was then placed in a 
moderately heated oven and baked about 
one hour. The loaves were .solid and 
well shaped, and when cut the grain 
was excellent, with no indications of 
crumbling. 
Corumeal Bread.—We ground the corn 
through the mill, using 2.^) j)er cent corn, 
25 per cent potatoes, and the remaining 
50 per cent wheat flour. I poured boiling 
water on one pound of cornmeal the pre¬ 
vious evening, setting wheat flour sponge 
at the same time, using two cakes of dry 
yeast. In the morning I added to the 
one pound of cornmeal and two pounds of 
wheat flour one pound of mashed potatoes, 
one and one-half ounces of salt, one and 
one-half ounces of sugar, or three tea¬ 
spoonfuls of each, adding sufficient water 
to make a stiff dough. I allowed it to 
stand about two hours before knocking it 
down, and then knocked it down several 
Whole Wheat Bread: 25% Potatoes; 
75% Entire Wheat. 
do not keep for any length of period dur¬ 
ing the Summer months. With our own 
mill we can grind them just as needed, 
and we always have them in the freshest 
possible form. If it is ground coarse the 
first time, a woman can do the grinding, 
but is not a long job for a man to grind 
enough for baking. In the process of 
milling wheat today 20 per cent is taken 
out as bran, etc., which is usually fed to 
stoc-k. When 'we grind the grain our¬ 
selves and everything is consumed, we 
make a comservation in Avheat to just this 
Rice Bread: 50% Rice; 50% Wheat 
Flour. 
Cora Meal Bread: 25% Corn Meal; 25% 
Potatoes; 50% Wheat Flour. 
amount. Some experts in foods claim it 
is very necessary the whole grain should 
be used to produce the best results phys¬ 
ically. A number of years ago I was 
acquainted with a young man Avhose 
health had become.much impaired. He 
was greatly ti-oubled with constipation. 
They purcha.sed a mill and some wheat 
and began making whole wheat bread 
from the home-ground flour. It was only 
a .short time afterwards until he was like 
a new man ; they are still using the mill 
with good results. 
The following formula in making whole¬ 
times in the next two hours, whether it 
had raised much or not. The small pans 
which are shown in the photograph are 
the secret to success in baking. They hold 
from three-fourths to one and one-half 
pounds. It is not diflicult to bake these 
small loaves thoroughly, and the sogginess 
which is so often found in larger loaves 
is avoided. 
Bice Bread.—I washed the rice and 
dried it in the oven before grinding it; 
put it into boiling water and allowed it 
to stand over night, afterwards following 
practically the same method as when I 
used the corn. I baked it in the larger 
pans, as shown in the photograph, with 
good results. Our mill is made on the 
order of a meat grinder and can be fas¬ 
tened to any table in a few seconds. It 
is compar.atively light and takes up but 
little I'oom. The cost price was $4.75. 
J. ATKINSON. 
LIVE STOCK NOTES 
The work through here was finished up 
early, but on account of the cold weather 
crops are no farther advanced than last 
year. Dairying is quite an industry here ; 
good cows were in demand during early 
Spring, but just now, because of small 
])rice of milk, there is not as good de¬ 
mand. Good cows bring from $S0 to 
.$150 ^Butter, 44c; milk, .$1.()7 per cwt., 
less 25c per cwt. for hauling; veals, 17c, 
live. Hay crop looks very pi'omising; 
corn also looks good; potatoes looking 
fine, but only few raised: beans are prin¬ 
cipal crop, marrow and yellow eye being 
leading varieties. They were hurt to I 
some extent by cold weather; no sale for 
them at present. Fruit a fair crop. Feeds 
are very high ; dairy feed, $60 a ton ; corn, | 
$1.60 per bu. ; oats, 00c per bu. A large i 
acreage of oats, as Winter wheat was a i 
total failure ; Spring wheat looking good, 
lattle barley or rye sown here. There 
are a good many hens in this locality. ' 
Eggs in New York, 50c; at local stores, 
34e; fowls, 25c, live. v. B. s. 
Wyoming Co., N. Y. 
The leading product in our county is 
corn, selling at $2.40 per bu. now. Hay • 
is .$,30 per ton; oats. $1 bu.; potatoes, 
$1.75 bu.; chickens, live, .30c; dres.sed. 
,35c ; eggs, 5,5c. Fresh cows. .$100; horses 
from .$.300 down. Butter. 50c. There are 
prospects of good crops just now. 
Fayette Co., Pa. ii. d. b. 
Hay, $10 to $20 per ton; eggs. 42c; 
butter, 45c'per lb. Hens, 2.5c per lb.; 
broilers, 40c per lb. Cows are scarce, 
bringing ,$80 to $85 for grades; calves. 
1.3c per lb.; pigs, ,$16 per cwt. Oats are 
looking fine, but Avill be light if we don’t 
get any rain, as it is quite dry. Hay is a 
very light crop; there will not be half as 
much as last year. Wheat winter-killed, 
but is good where there is a good stand. 
Corn is looking poor for this time of year, 
as we have had no warm weather; lots of 
it had to be planted the second time. 
Potatoes are nice, but there are not near 
as many planted as last year. Apples 
have all dro))ped off. Dots of trees have 
been winter-killed. A lot of buckwheat 
sown ; it is worth $1.75 per bu. c. A. B. 
Greene Co., N. Y. 
This is a good dairy section; milk_ is 
sold to creamei’ies. Farmers are reducing 
their dairy cows, as the pastures are not 
producing quite so well this season as in 
I)revious years. The hay crop has im¬ 
proved a great deal the last few weeks, 
and will be about near to the average as 
the outlook was far from being bright at 
one time this Spring. Dairy cows are 
bringing good prices, avei’aging from $85 
to $1,50. The acreage of potatoes has been 
reduced to about half and increa.sed in 
gi-ain. Fewer hops are raised on account 
of the high price of grain. Apple crop 
does not look up to the average, and unless 
it improves somewhat will be far below 
last season’s yield. Factory corn acreage 
has been increased by 40 per cent this 
year, due, no doubt, to the increase of 
price from last year, which is .5c j)er lb. 
Gardens have increased in size and num¬ 
ber from last year, and are looking good ; 
more success is looked for than last year, 
as the weather has been more favorable 
than we had last season. AA'hen the gar¬ 
dens were a failure. Poultry raisers have 
reduced their number of chickens by half; 
those Avho raised the usyal number are 
pleased with their jirospects, as the season 
has been very favorable and chickens are 
looking big and healthy. Sheep raisers 
have added to their herds and many farm¬ 
ers have gone in for sheep raising this 
ye.ar. Butter, 40c per lb.; eggs, 42c per 
doz.; dressed fowl. 28c per lb.; potatoes, 
$1 per bu.; new potatoes, ,$6.25 per bbl. 
Hay, $18 per ton ; straw, $14 per ton ; 
oats, ,32 lbs., $1 ; corn, $2 per bu. ; bran. 
$2.60; gluten meal. ,$,3.10 per cwt.; cot¬ 
tonseed meal, $.3.20 per cwt.; cracked 
corn. $1.75 per bu.; yellow eye beans, $10 
per bu. Mixed farming is carried on gen¬ 
erally. w. H. B. 
Penobscot Co., Me. 
We are to receive $1.80 per 100 lbs. for 
our milk; that is. for .3 per cent test. 
Ours is in the 1,50-mile zone. Sheffield 
Farms Company, Inc., owns and runs the 
creamery and for Ap^dl paid us ,$2.,30 per 
100 lbs for ,3 per cent milk, and for the 
month of May $2.,31 per 100 lbs. Both 
months seemed to be about 13e i)er 100 
lbs. under Government prices, so I do 
not know whether we shall get $1.80 for 
.1 une or not. but they put up a notice they 
were going to pay $1.80 in the creamery. 
Dairying is the chief industry. Butter. 
50c i)er lb.; eggs, 40c. There is quite a 
lot of potatoes raised here ; they Have been 
selling this Spring for SOc per bu. Quite 
a lot of beans planted here this year! 
also corn, buckwheat, oats, rye. barley, a 
little wheat and lots of silo corn. u. j. m. 
Rensselaer Co., N. Y'^. 
“A MULE.” said Uncle Eben, “should 
be a warnin’ against kickin’. De better 
he does it. the more unpopular he gits.”— 
Washington Star. 
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