Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1848-07-27

INDIAN CoRN-'rhe following obse,va-
lions in relation 10 Indian corn meal, were
communicated to the Journal Of Commerce,
by physician in the city Of New York:
Yellow and white corn are not the same
in quality, although they are identical in
kind, and grow in the same field.
The nntrilve qualities Of the yellow corn
surpasses that of the white. and that is a
gootl reason why the common sense of the
people, or their ordinary experience assigns
to it preference, independent of its mere
looks.
The investigation Of vegetable chemistry
have revealed to US many important and in
,eres,ing facts. By the aid Of analysis, it has
been ascerlained that butter in pure state is
combined in all grass seed and grains.
Out of one hundred weight of yellow In
dian corn meal, for instance, good chemist
can extricatc from eight to ten pounds of
butter Out of the weight of Indian meal
six or eight per cent. of butter can be made,
thus proving it to be in that proportion so
much the less nutritious quality of Indian
meal. Any one can satisfy himself by at
tending to the usual process of cooking it..
When it is boiled thick for mush. if crust
sdheres to the side of the vessel, on cooling
it is apt to peel off itself, owing to this fatty
material in il,
Il has furthermore been proved, that the
butter obtained from the milk, is not animal
secretion, but what previously existedin the
pure and original slate, in the hay or food
Of the COW; and skl(ul chemist can make
more butter out of one hundred weight Of
hay, than the COW can, as The COW must ap-
propriate considerable share of it for the
uses and necessities of her organization.-
Give COW hundred pounds of hay, and
she will render back eight pounds of butter,
but an expert chemist can realize twelve or
thirteen pounds out Of it.
in the choice of the various articles of
food, suit our taste on particular occasions
TO correspond to the multiplied energies
of llfe-,he adaptations of the mullifarious
qualities Of food, diplay infinite wisdom
and goodness. In sickness, in health, in
toll, while our means abound, when they
are scsnty. we demand different kinds of
food and different varieties of the same kind,
to satisfy our real and imaginary wants.
OF the grain stuffs, rice contain the least fat
~ material, and Indian corn The most, and
ranging between these two extremes, we
have wheat, oats, rye, barley. &C., all differ
en,, and We, all of them capable of being ap-
piled TO the respective conditions which are
united to them.
1t is because Of The fatty nature of Indian
corn meal, that it is such strange kind of
food, and that persons unaccuslomed to it
cannot endure it. The nations which feed
principally on rice, are not near SO robust
as those which use Indian corn,as the blacks
of the South mostly do. Persons unaccus-
TONED to this kind Of food, therefore, will do
bes, 10 commence with the white Indian
meal, in preference to the yellow, as il is no,
so rich and this preference to the white
over the yellow has already occurred in
England where the articles are new.
There is only one more observation which
Wish 10 make. As Indian corn meal con-
rsins SO much fat in it, kept too long it is
liable o.become rancid, and is then more or
less rnit for use. In the shipments made
10 the Yves. Indies, The meal in commonly