New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1846-01-06
Directions for Using Indian Corn
LETTER FROM Mr.. sKINNEI

I
,.,,ioued m the importance O. the subject and
| The ability with which ii was there presented, II
| conld not have failed in making an impression on
| that Government, and might have gone far TO mitl-
! gate the calamity under which there Is 100 mucn
! reason 10 fear Ireland Is now suffering
| II is however, an Interesting tact 10 Know, that
gentlemen are now writing out to their correspond
en,s in this country TO send them small parcels OF
the incest samples of Indian Corn Meal; and it is
important TO the last degree that nothing shall hap
pen TO discourage these essays to bring that great
staple OF our country into popular use in England
Under that persuasion think il OF some importance,
not only that measures be taken 10 accompany these
samples with the best culinary instructions, but to
suggest what from the best information believe to
be that little depends on the region Of cur
country erhere the Corn has been Pr0doced The
facts which seem worthy OF regard as 10 Corn, and
which influence It's quality for leocenne or hghten-
ing, and tor keeping street. apply as well to Wheat
! as TO INDIAN Corn.
Nothing is better known than that Richmond
! Flou7 commands better price, especially In the
! South American markets and other warm climates
| generally than Flour manufactured tdrther Norm.
! Whv is this? No machinery can be better, nor
manufacture more perfect than that OF Rochester or
| Baltimorei Yet Richmond Flour will keep bet
! ter absorb more water and make more bread In q
word remain sound longer and go farther when
made into bread The cause of this Is 10 be found,
] am well persuaded, in the dryer and hShter
/ Wheat of the Southern growth and the more
1 Spoagy and absorbent nature OF the Flour II We
had Flour manufactures yet farther south, the tlour
| would be equally good, and as much IN demand,
as the Richmond brand, il Us well manufactured
But the fact is | understand, that Northern w heat
is heavier than Southern w heat, has more gluten
in it, is 9n0ister and hence will not keep long, or
i make as good Flour for the baker The same thing
may be said, probably, of Indian Corn; that as
well as Oats and other Northern Grain, or Gram
! grown in mOuntatnouS regions South, Is nearer
| Nh thorn
! Southern sea board, which supplies Hlchmond win
! Wheat. Much OF their supply comes from James
River and South oft Now my fear Is that all the cX-
perimenis made in England and Ireland with Indian
Corn Meal will be with Northern Corn, heavier and
better for stock but not for who are 10 be con-
verted TO the Use of it. Al the City Hotel, where
live, and where the cooking department las well as
all olhers is managed with great care and Skill The
Corn bread though much in demand at the laole'
and iudicouslv made is not comparable with such
| ms Won meet with on the table of Virginia House
! vijc. It will be cammy and solid when broken or
cut The cakes too are adhesive and not light pc
rous and open like honeycomb. In the South,
make the Indian bread as you may, 1t VIII be
| Heht aud dr. mix and bake it as you will
1t is but proper to add that the suggestions have
| here made, of The validity and soundness OF which
have no doubt the result OF recent conversation
with T. j. Randolph, Esq. grandson OF Mr.. Jetier'
son. and who, true to his blood on this subject, was
recently conspicuous member Oh the Education
Convention al Richmond.
The views have thrown out are IN part corrobo-
rated by the following extract from recent number
of the London Mark Lane ErpreSS:
IA Subscriber in your paper of September Is
asks why wheat in the present day becomes injured
and rots quicker than used to be the case III re-
mote times, when it stored away and kept
sound for an indefinite period? Could the wheats
so stored away have been similar TO the kinds now
cultivated he also inquiries whether the Egyptians
and other people in the earlier ages OF the world
cultivated other than the bearded and many-splked
Wheats cannot now be decided, but the Romans
were acquainted with both Winter Tor beardlessl
wheats and the true Spring wheat, which Is termed
'tremois, or three months on the continent, &c IN
the present day The great stores OF wheat gathered
up with Government influence and tor national
purposes at the times Subscriber alludes TO, VIII
be found TO have been chiefly IN the South OF Eu
rope and the North of Africa and as the wheats
of those districts both harder and tougher IN the
present day than those OF the North OF Europe and
also contain less moisture, II Is only natural TO INFER
that there was the same coincidence OF circumstances
in oden times and the natural quantity of mos-
ture in wheat will be increased in the North OF Eu-
rope to perhaps double the quantity 1t contains IN
the South so also ciH the chances against ats Keep
! ing for any long period be more diminished me
farther Tecede from the trop'cal portion OF me
earth. Moisture, therefore, in wheat must be con-
sidered as one of the principles which tend to It's
decay; and although artificial means as kim
driving NAV be used for robbng II OF considerable
portion of the moisture, yet 1t does not appear
probable that any such process Will ever render the
soft wheats Of the North well adapted Tor keeping
as the hard and horny wheats OF warm countries.
have only repeat the expression OF my nope
that the experiments in England will not be gene
rally on the flour OF Indian Corn OF Northern growth
which may prove uutavorable to success; but II
gentlemen sending his article 10 their correspondents
would procure it from Richmond, or South OF the
| Chesapeake and with il send copy OF the recipes
| | have appended to this, for making EGG PoNE and
| VIRGINIA CAKES, will undertake to promise that
they will become the favorite bread al The breakfast
! table Of QUEEN VICTORIA herself, as me Indian
| meal ash cake ever was with GENERAL WASHING
! TON Ii shall even augment the desire which she,
and ii is to be hoped every Christian human being
entertains to preserve peace and all sorts OF KIND
Offices between the mother and the daughtercoun
Yours with best wishes }. 3 SIMMER
Ne.c. York, Dec 10th, 1915. Ed Farmers Library.
To MAKE GRlDDLE CAKgs.-Best way to make
! them is TO use milk altogether instead OF water
| TWO eggs, both yolk and white, to be allowed for
pint Of corn meal-the milk 10 be little warmed,
| and the whole 10 be well beat up with spoon or
ladle. There must be milk enough used TO make
! the whole SO liquid that II will pour out OF the
saucepan on the srtddle-one spoonful OF wheat
! flour and lard pure butter still better the size OF
| walnut.
THE GRIDDLE.-Much nicely is to be observed In
! the preparation of the gridde, which. as must be
well known, is fiat, round, iron concern standing
on three legs, and of any sze-it must be made not
rerv hot because then il would burn the cakes, and
| il must be well cleaned and creased while warm
that it may be perfectly smooth, that the cakes
may be easily turned, that they may be done Jro,cn
moi burnt on both sides-to promote their turning
easily is the object OF adding the wheaton flour Be
il remembered that the dough- or rather the batter,
! as above directed must be we'll beat up and pre-
pared directly before being cooked-though 1t might
set an hour-this is mentioned TO prevent It's being
supposed tina, it, like some other bread, would bear
to be mixed over night The cakes are usually
poured on until they spread on the gridde TO the
size OF the bottom of breakfast plate You WIZ
think this recipe rather prolix, but ii is my way In
! all such cases 10 be very exact Better be too par
ticalar than 10 omit any essential item. j. ;. ).
EGG PoNE-Three eggs to quart OF meal-no
| wheat four-to be made also with Whitewater
would make ii heavy-a spoonful OF butter, all well
beat together and made up OF consistcnce thicker
than the cakes-too thick TO pour out-but Just
thick enough 10 require to be taken up with spoon
may be baked like the cakes Immediately after
being miXed-must be baked in lin pan which