The Sun.
London, England, 1847-01-07 00:00:00

in

A case of considerable interest is now progressing in
the Baltimore County Court. It is an action brought by
the city corporation the Baltimore and Ohio
Railway Company, t., 7ecover the amount of tax or
sessmcnt on the capital stock of the company—not

The capital cf the Boston and Providence line has been
increased by 3,000 new shares.
The effect of the loss of the Atlantic on the traffic of
the Norwich and Worcester is likely to be serious,
though much less than anticipated, the Atlantic being
insured for nearly her full value. The earnings of the
road will, for the remainder of the season, be materially
reduced by this accident, as travellers will take the most
inland routes, for the purpose of avoiding, as much as
possible, the navigation of the Sound.
The tendency of prices in the New York market is
dull and downward, and very little is expected to be
done until Congress is convened.
The lines about Albany have commenced carrying
freight, by the law authorising them, under the stop-
page of canal navigation.

INDIAN CORN AS AN ARTICLE

OF FOOD.

As a food for man, Indian corn is considered a grain
of the greatest value. The total annual crop in the
United States for a year or two last, has been estimated
at between four and five hundred millions of bushels pi r
annum. Although long estimated in America as a
wholesotne and nutritious bread stuff, it has only been
the failure of the crops in Great Britain the past and
present year, combined with the reduction of duties on
corn, which has caused its value to become appreciated
abroad, causing vastly increased exports.
Though the modes of preparing it for food are all
simple, yet the prevailing ignorance on the subji.et has
been most extraordinary. Believing infortnatisn (though
condensed), respecting the modes of preparing Indian
corn for food will be as acceptable to the emigrant as
any other sort, at the present time of scarcity in Ire-
land, &c., we shall give some directions for converting
it into food for table use. To make pone bread from In-
dian meal, it should first be sifted through a hair sifter.
The bran is good for poultry. All that is necessary to
form the dough for bread, is to mix the meal with hot
water, and add salt. Then make it into cakes of any
convenient size, usually into flattened lumps of five or
six inches in diameter, and from two to three inches
thick, placing them in a cast-iron oven, or " spider,"
with coals of fire beneath, covering it with a lid, and, if
convenient, the lid with coals, and bake till the bread is
well browned or done. It may then be taken out for use,
If fat bits of pork, or small lumps of lard or butter be
added to the dough before baking, the bread will be all
the better.

If the meal be gently parched in a greased spider or
other iron vessel, like coffee, and then have poured on it
some gravy, and a sufficient quantity of boiling water,
stirring it well at the same time, it will form cheap and
most nourishing sort of soup.
Boiled with common water, being careful to have it
well stirred while boiling, till cooked, will form an ex-
cellent porridge, which may be eaten with milk, gravy,
or butter. To make it palatable, salt should be added as
a seasoning. More expensive preparations are made by
boiling white corn meal, and mixing it with wheat flour,
when it can be baked in all the ordinary modes of baking
the latter.

If corn meal be made into dough with warm water and
yeast, and kept in a warm place for twenty-four hours,
it will rise like white bread, alai on being baked in a
baker's oven, in a large pan, it will keep for several
days in cold weather, pure and fresh.
A more expensive bread is made by taking corn meal,
say a quart, and adding to it two or three eggs, suffi-
cient milk to soften it, and a spoonful or two of butter
or lard, forming the whole into a soft batter, then
baking it i❑ a thin cake, or in separate small masses
till well browned.

Very cheap and pleasant food can be made by making
a batter of Incliaa meal, salt, and hot water alone, or
sour milk, and then fried in thin cakes with lard. These
batter cakes are improved by adding boiled rice to the
batter. If Indian corn be coarsely ground the mass is
called " small hominy." This is usually boiled for table
use. Ii the whole grains be pounded in a mortar (having
been previously soaked in warm water), till the tough
rind or skin of the grain be loosened, which is then
blown off; it is then called "large hominy." To per-
form the operation of beating it properly, a large wooden
mortar should be used, burnt or scooped out in the end
of a block of wood cut from a tree. An iron wedge,
with its sharp edge inserted in a wooden handle, should
then be used for a pestle. It will be easily discovered
from the appearanee of the grain when it is sufficiently
pounded. The husk is then blown off by tossing it up
and down in a large dish or wooden tray, blowing on it
at the same time with the breath. It is then placed in a
large iron pot, and boiled over a moderate fire a whole
day, or until it is soft enough to mash a grain of it be-
tween the fingers; water being added from time to time
during the boiling. It is then removed and preserved in
cold weather for use. It may be mashed and fried in
lard for breakfast, or it Inv be eaten cold with milk or
gravy, Soc. To make this " large hominy,' it is best,
when convenient, to select the whitest and hardest corn
that can be obtained.—American Sun.

REPRODUCTION of the POTATO.
(From the Buffalo Commercial Advertiser.)
The experiment detailed below is exceedingly into-
resting, and of great public importance. More than a
year since, we urged the making of such an experiment,
in the confident belief that it would arrest a disease that
seemed to threaten almost total destruction to one of our
most valuable staple products, and it gives us great
pleasure to be able to announce the full success of the
experiment.