- The small white sago, called "pearl," is best.
Raisins should be bought in small quantities; small boxes are best.
- The Southern rice cooks much quicker, and is nicer than the Indian rice,
- The best lard is made from leaf fat which adheres to the ribs and belly of the hog. This is known as leaf lard. Most lard is, however, made of both leaf fat and meat fat, the latter cut into small pieces and rendered. Good lard should be white, solid, and without any disagreeable smell.
Any time after the tenth of November, so as to reach market by Wednesday or Thursday of each week. If sent for the holidays, they should arrive at least three days before Thanksgiving, Christmas or New Year's. Keep the largest turkeys for New Year's. Geese sell best at Christmas.
- A table showing the comparative value of various woods is given with the table of weights and measures. That cut from the body of a mature tree is best.
- The objection to soft coal is the dust that arises from it, and the unpleasant smell of the gases of combustion. There is a great difference in the quality of soft coals from different mines, and it will be easy to learn the best varieties in the local market. Hard Coal. - Bad coal has flat, dull pieces in it which remain hard, heavy and whitish when burned, called "bone." If in a scuttle full of coal weighing twenty-five pounds, a half pound of these white pieces are found, the coal is not good. Coal is pronounced good if it breaks at right angles firmly and with a bright fracture. If it shatters or is full of dull pieces, it is poor in quality. There is a vast difference in hard coal, a difference which few understand.
In carving beef, mutton, lamb, and veal, thin, smooth, and neat slices are desirable - cut across the grain, taking care to pass the knife through to the bones of the meat. There are two modes of helping a sirloin of beef; either by carving long, thin slices from 3 to 4, and helping it with a bit of the fat underneath the ribs, or by cutting thicker slices, from, 1 to 2. through the tenderloin.
A shoulder of mutton should be cut down to the bone, in the direction of the line 1, and then thin slices of lean taken from each side. The best fat is found at 2, and should be cut in thin slices in that direction. Several tempting slices can be cut on either side of the line 3, and there are nice bits on the under side near the flap.
A ham may he carved in three ways: First, by cutting long, delicate slices, through the thick fat from 1 to 2, down to the bone; secondly, by running the point of the knife in the circle in the middle, and cutting thin circular slices, thus keeping the ham moist; and last, and most economically, by begin-ning at the knuckle, 4-5, and slicing upward.