February, 1881.
42
THE WEST SHORE.
KKCim.
Whits' Sour. Thii loop U usually mad
from t)i while moat of chicken, or (rem reel;
but M eioellent white eoup o( vegetable may
b mad from the following reoeipt: Tke six
potatoes, four onions, four ounce orushed tapi
oca, a pint and a half of milk, butter, pepper,
salt. Thii will make two quart of eoup. Cut
up the potato and oniooa and put them into
twon,uarUof boiling water) boil for thrr quar
ter of an hour; rub th vegetables through a
sieve) put back th potato'aiU into the water
again, add butter pepper anil aalt to peate) thon
boil the four onncee of tapioca for fifteen min
utea in the eoup, add th milk, and when fully
healed through, eerve. A little tweet mar
joram or tweet baail, with a daah of nutmeg,
adclt to the delioale flavor of thii nourishing
too p.
Borr-HoAr, Put on and on half paili of lye
that will bear np an egg into your toap barrel
aud lo it add eight pound of melted grease.fro
from sediment. Thiu with weak lye u it U
obtained fiom th leach, Htir occasionally. It
hould thicken and be ready for nee in two or
three day, providing th weather ia warm or
Hie barrel aland to a waim place, 1 In method
makes very good aoap, and it ia a aaving of
time, strength and fuel, which ia lutlioient to
Justify one in throwing away the scrs, whioh
may not be quite o thoroughly "tried out,"
M in th old method. A to the tcraie, th
beet ih they oan be put to, 1 to throw them
to the hem, they will repay yon.
Miii'XTAlri ('a a I. To the yolk of live evua.
well beaten, add on oup of sugar, on half cup
ol butter, on nail oup ol awoet milk, one tea
iiouiiful ground oiunainon, on grated nutmeg,
llirn the whitae of two eggs, well beaten, one
aud a half oup of Hour, haviug in it one nioae-
ure of baking powder, bake in jolly oake iane,
THE FLOURING INDUSTRY ur in
PACIFIC COAST.
We trait our frieodi will And the following
iUiua ol iuloruialiuu uot only wormy oi carciui
peruial, but preservation for future reierence.
Much Daini have been taken to arrange them in
a clear, concise, and connected manner. Our
reader win nnu vnem Historical, m mwj in
spects, a well aa itatiitical. Many facti are
. r . . t, l k 1 L- 1L.
brought to light not generally uouerswuu uj un
fieople at large, while we doubt not that manu
eoturera and dealer thenuelvei may read the
whole itatement with prolit and pleasure. For
the fund of information contained in the artiole,
w aro indebted to Horace Davi i, Co., of the
Oolden Oat Mill, of Han Franoitoo. These
gentlemen atand in the foremost rank among the
Hour manufacturer! of the l'aoilio ooast, and are
doing much to add atrength to the great thewi
of our rapidly growing oommerce.
During the put four yean there ha been a
marked revolution in the Hour manufacture of
th East. It waa fomerly luppoeed that the
moet economical and satisfactory way of reduc
ing wheat to Hour wai to crush the grain be
tween the tonea, remove the bran, and pulver
iz th middlingi at th tame time. By thii
imultanoou operation, all the dirt upon the
wheat, all the bran ana the germs, pulverized
by the itonei, were nroessarily incorporated in
the Hour, It was found that the wheat grown
about MmnesK)lu, when treated by this method,
could furnish but a leeood gride article of Hour,
although it wai capable of being made into the
beet of flour when differently handled. The
old treatment is known aa the "low grinding "
method. It waa only when "high grinding "
waa introduced that Minneapolis began to reoog
nise th value of her wheat aud her water-power.
The phrase " patent Hour," " middling puri
fiers," and " gradual reduction, " now so familiar
to miller, were there brought to publio notiue
through (laborat experiment at Minneapolis.
I neir Hour at onoe monopolised the market at
when oo d spread each layer with an iaing mad I fancy prior. Those who utilized winter wheat,
of th white of thro eggs, heated slilf, and on
ana ball eupa powdered sugar.
Krswsii Ciili nm. Tut in a eauorpanapiec
of butter the use of a walnut, dredge in a little
flour, set on the stove and stir till smooth and
a little on the fryidd a very little water, let
it ouok trifle mure, thrn put iu your ohicken
that of oouise has been washed and cut up, atir
it all round slowly, then dredge in a little more
Hoar and pour In a little more water, ouvsr np
and slow, oooasioually adding mor water aa
rtqulrod. hut nt ton much at on lime, l,et it
be well don before dishiug.
Itixan.- One quart of light bread sponge,
two euii of sugar, one-half cop of shortening,
and a beaten egg. Make into a soil dough.
W hen very light, roll out aa inch thick and cut
iuto rouuda. lt rise again and bak ia a mod
rale) ovsn-e brat thai will not form a hard
oruet at top or bottom. Theee are vry nio
with oouVe or tea. When stale, split them,
toast slightly, butter, and eat at onoe.
To J 10 llairaruK. Cut a pieo of beefsteak
ia nice square pieoea, roll them round your
linger) lake a deep slime jar, pile th roll on
aluv th other, add two whole onions, on
las of port win, pepper and aalt to last, a
lew pppr oorna, but ao water) cover clue,
pel the )ar In bulling water, and itram till ten
der. This dish resemble jugged hare.
Vial 8areo. Tak fat baooa and veal la
quel quantities, with a handful of sag, a kill
aalt. pepper, and if at hand aa anchovy. Let
all be chopped and beatea well together, floured,
rolled and Ined. Veal sausage are belter aaed
t'lusMlT'0 miol gr"0 Bot irery strong
8.11-a ('mtiu-fourteen teacup of aitud
Soar, half a cup each of batter aad Urd, two
c of milk or water, two teaapooaf uU of orsam
of -tartar, and on of soda. Mil do tot pound i
roll thin, oat Into aquarwa, prwk with a fork.
aaa mm ia Btooarave orea.
realisms that this system oould not redound to
their advantage as it had done to their Minne
apolis friends, war slow to adopt th plan in
their own mills. In th end it prevailed, how
aver, and now but few mills at the East pursue
the old stl of manufacture. Doubt similar
to those entertained by the winter wheat men
prevailed her ia California. Our miller, al
though they eagerly watched the contest be
tween th two system at th East, war doubt
ful as to whether th strife would ever reach
this ooaat.
Thar are oertain differences in the character.
istios of wheat, which prevent th advantages
accruing to the patent plan at the East from
ver being realised here. Aud yet, there has
beea a steady progress in our own systems, and
ia th same general direction aa those in the
Kast, Huoh mill in this State a make high
grade flour, hav introduced puriHera, aud vary
much improved their manufacture. These
ohangea hav not been in the direction of econ
omy, and it ha required faith on th part of
our miller that good work would eventually
justify them ia risking heavy expenditures.
i am wniia sain oi laliiorma wheat, when
pulverised in the Hour, ia not ao oonspicnous.
nor doe it injur th flour like th skin of th
nastern wneak llenoe, th differenooe between
poorly and well made flour er nnt i...i..
marked her as there) nor du the prices ob
teintd for a ohoio article hen rul to high,
relatively, as at th Kast. Th encouragement
ior p muting is, inerclor, materially leas
eaed. Nevertheless, cur people hav not re.
named inactive. On the contrary, many of
the belter mills hav been substantially modilled
within a few year past, resulting in a great
improvement of their high grade flour. The
'""ker of patented machine, method and
prooease which hav sprung op during this
miner vo exercise bia Judii
meat aa to what best subserves hia purpoe.
iwsiues in common milUtone, Kastero
wuiuMmi are using "roii,, mill," ia
wntoa an grain l orushed between chilled
iron or porcelain rollers, either corrugated or
smooth. Chilled iron disk are alio operated
liko mill stones, for which inventors olaim great
advantage. Whatsoever method is used,
economical milling demands middling pnrifieni
for removing the dust from that portion of the
middlingi whioh escapes the crushing process,
and the patents on these device are legion.
It will readily be seen that it i no easy task
for a miller to substitute a new method tor one
whioh be has nied for a term of years. No
one change can be made without entailing
others; and yet, these machines have steadily
crept into our milli in the faoe of a general dis
belief in their being adapted to California wheat
Middlingi purifiers of the moat approved pat
tern are to be found in all oar best mills,
while rollers have been used in a few instances
for some years. Money has been freely spent
in striving to determine bow far Eastern expe.
rienoe has been of value to us, surrounded as
we are by to many essentially different circum
stances. These experiments are not aa yet
conclusive, but their effect will tend to the im
provement of our brands.
While this struggle has been going on within
the wall of our mills, a change has manifested
itself in one of two great markets tor California
Hour. Heretofore, Hongkong baa been a sort
ot reservoir into wnion all our ottal and low
grade flour has been poured, and highly advan
tageous prices have been realized, cut greater
familiarity with the use of floor, on the part of
the Chinese, has resulted in a nioer discrimina
tion, and that market now readily absorbs
higher grades at remunerative prioes, while low
grade assume a similar position to that which
they ocoupy in our own markets. The good
prices paid for high grades in China is a standing
encouragement to our millers to improve their
brand; and it may safely be assorted that Hong
kong, o far as it oapacity goes, will oontinne to
absorb the brand of any mill whioh may ehooae
to maintain its uniformity of excellenoe.
There were exnorted from Mew York, in 1880.
4,17(1,839 barrels of flour, and 660,770 barrels
from Han f rancuoo. Liverpool absorbed th
greater portion shipped from Mew York, and
lob.vui barrel trom Ban f ranoisoo. Were it
not for th uncertainty introduced into the cal
culation by ships' charter, which, during a
scarcity of vessel, uses up all the margin of
prolit between San Franoisoo and Liverpool
prioes, there might be some hope for this trade.
But it must remain speculative until the day
when regular packet lines, with regular freight
rates, shall be permanently established.
The nomenclature of the grade of flour have
been somewhat modified by the new method of
manufacture in the East. Patent flour, in the
sense in which that term is need, is made ex
olusively from the best purilied middling! ; and
in us manuiaoture, the primary ellect is to con
vert the wheat into middlings, and not flour,
th proof si of pulverizing into flour being re
served for a second treatment after the duat
shall hav been removed from the middling.
"new process Hour is another term sometime
used. This refer to the process by which the
Hour is made, and the intention is to convey the
idea that th artiole thus produced is really a
" Patent" flour. "Granulated" is another
term. " Patent " flour is generally granulated.
The better flour of the "Washburn Mill" and
the "Crown Roller Mill " are very coarse and
sandy. Hence, the geueral impression would
be that a granulated flour would be a "patent"
flour. There ii little justification (or the use of
the terms or brand from manufacturers now
or heretofore on this ooaat. Then are many
brand in which the pr iprietor tak pride, and
which, measured by th grade, may answer to
th quality designated by th above phrase ;
but our miller hav not aa yet bien oonverted
to th new process, aud they hesitate to revo
lutionise their machinery to the extent de
manded by th new process. Henoe, one who
is disposed to carp at trifle might ask if they
mean th tarn by the term that an Eastern
miller would imply by their use. If so, their us
is not (airly justified in brand on this ooaat.
JfxcAanos,