Union County star and Lewisburg chronicle. [volume] (Lewisburg, Pa.) 1859-1864, 1861-11-08

jority of the families in the Northern
States Some families use much more,
but these are exceptions TO the general
rule. And yet, a LYshoi Of gro""d Corn
ot,r3> qoife as m"ct hruhLjd" d"o~iSame"',
rs Il Lushd Of Wheat A bushel o: corn
weighs 50 lbs, aud hushel Of wheat 60
lbs: but there is more waste in grinding
the wheat, in tho form Of bran and ship
stuff. Corn differs from wheat, mainly,
in having little less gluten, and rather
more oil and starch. For the colder half
Of the year, the Gil and starch Of the corn
are better adapted to the wants Of the
body, than the large amount Of gluten in
wheat Corn contains all the elements
needed in the body, and in Just about the
proportion they are required in Winter,
while they are nearly suited for food in
warm weather A bushel Of corn con-
tains fur times as much nutriment as a
bushel Of potatoes.
We have Just examined the market
prices of Wheat, Corn, and Potatoes, in
d tferent parts of the country. The ex-
animation shows, FIRST, that, taking the
country together, the price of busbel of
corn and bushel of potatoes is about the
same, (,hey vary considerably in some
localities, but not generally); and, second,
that tushcl of wheat sells for ,, times
as much as bushel Of corn. We there
fore find, that, on the average, an amount
Of nourishment costing 81 in the form Of
corn, costs 81 in the form Of wheat, and
81 in the form Of potatoes. So, then, Of
three families requiring the same amount
of nourisiiug food, what would cost one
$40 year in the form Of corn, would cost
the second 500 in the form of wheat, and
the third $lG0 in the form of potatoes.
Why, then, do not people consume more
corn? AHs,rcr. Fashion or custom has
much influence, and ignorance of the value
of corn, or of good modes of cooking it,
docs the rest. To do away with the las,
named difficulty, we propose to give here
a considerable variety of methods for pre-
pairing corn, and corn meal, so as to make
them palatable. OF the healthfuness
there is no doubt, and from the methods
given below, every housewife can find one
or more that will suit the wants and taste
Of those for whom she provides.
The following directions have all been
furnished expressly for this number of the
1merican -iyricultarist. Each of the seve-
raj editors families have been called upon
for contributions, and We have each asked
our friends for their best recipes. Wifc's
written cook book has been ransackcd, and
we have consulted the mothers and aunts
of the eigbborhood, noted for their good
cooking. Here is the result. (Their deri-
vation from so many sources, accounts for
several having the same headiDg)
1. Husy Pa}5iDg, or "MuA."-We
place this first as the most common and
most easily made. No one ever ''took sick"
from eating mush and milk, or fried mush
in any suitaJ'e quantity. "Mush and
mill" " is seldom relished, because tcr
rcy,ie haosc h3tg to make tie mash. The
whole secret is in cooking it MorOUgily.
Rightly made it is not " hasty pudding"
A well made "mush" is one that has
boiled not less than a jul hour Two
hours are better. The meal needs to be
rooEed then it is both good and palat-
able. The rule is Mix it very thin and
boil it down, avoiding any burning or
scorching, and salt it just right to suit the
general taste. Prepare a good kettle full
Tor supper, to be eaten with milk, sugar,
molasses, syrup, or sweetened cream, or
,weetened milk. If a good supply be left
10 cool, and be cut in slices and fried well
n the morning, the plate Of wheaton bread
will be in little demand must be fried
we'll, not crisped, or burned, or soaked in
at If thoroughly cooked in the kettle,
t will only need to be heated through ou
he griddle If not cooked well in the
;ettle, longer frying will be necessary.
.. Dry -Nush and MM.-Parch corn
luite brown, grind it in clean coffee mill
n pound it in mortar, and let it soak in
warm milk until softened then if too
hick, add more milk and eat when cold.
)r meal may be Drowned and eaten in the
ame manner.
5. .Samp.-This is a good method of
sing corn, and a popular one when well
ried-made not of the white homihy Of
arious grades of coarseness and sold in
mail bags in various stages of freshness;
u. yellow corn fresh plucked from the
elds, or we'll preserved, and but recently
rushed mot ground) at the village mill.
can be used with syrup or good milk,
r sugar, or both. Like hasty pudding it
good for the second day. Tho various
rades Of "homiuy" are very good articles
food but not SO cheap nor always SO
ood as samp.
4. BoiHed Iadian Corn (ripe).-Take
,mmOn yellow corn, and boil i. in weak
'e, until the hulls are broken and easily
ip off. Then pour off the ley and rinse
&c corn thoroughly. Boil it until soft,
clear water, adding little salt. Eat
ith cream and sugar, or butter and syrup,
simply with butter as vegetable.
= T., ErroVout Io.u D,Eo -T,lo I