New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1861-07-29

H. oven AFTER imperfect cooking ,t has seeureAs
permanent focthod. European cbe,,,.ss Ia.
u'scoVetea tpet corn contains ~ per cent OF m,.
tritive matter. while wheat contains hat M
when o bushei Of wheat is worth % ceata o...
OF corr IS worth II, nutrimeDt aloha consde,,d.
yet when corn bas stood at 81 per basbsl wheat
mas stood at - 20; thus in buysg wheat. Wa
QUAR- iof aoy given amount OF mouoy, ltd,
less than bait The autriment we obtain when b,y.
'og corn Why this disparity in prices II
must be mainly sought for in supply and demand.
wheat 10 more relishel By the greater portion
OF the human family: it may be kept sweet NOR,
readily N any Of is stages of ,oanufacturs.
whether stationary during transportation by
sea or land hence its superior commercial yaIus
Then, oil the world is familiar with Il As an ar.
tice of food, while not a tenth Of its population
ever heard Of corn Wheat needs 40 ntreduc.
ton among any people, While cora bas required
thorough, judiciOus aud persistent effort BY Euro.
pean Governments to induce even "a nishing com.
muntes to consume it. Such national blndnes.
is no new thing. The French and Irish resisted
the introduction Of the potato, aud stratasem
alone was at last rescrted TO as the only meao,
for overcoming the stupid prejudice which the
former long entertained against it. A field
of ripe potatoes was guarded at night by armed
men. The peas intry, thus led to believe that
they were especially valuable, were induced to
steal them, for which the guards had been in
structed to afford fall OpportUaity. The crop,
being thus distributed, was cooked, eaten and
pronounced good, and the potato henceiorward
became an established favorite.
1t ia well known that resident. of American
cities are small consumers Of corn in comparison
with those who live in rural districts THIS 4,
because the former do not so well understand
the art Of cooking it in the numerous forms Of
which it is susceptible. No wonder that Euro
pean nations to whom the gain and meal are
novelties, should be more igDOrant Of their
value, aud should therefore refuse to consume
them. But since 1855 the Prussiln Government
has lett no means uDtred to ascertain the best
mode of preparing corn bread As corn meal,
even when the dough is nicely risen. always ialls
when placed in the oyen producing an unsats-
factory bread, a multitude Of experiments were
tried with mixtures of potato -four wheat, rye
and other substances. Rye flour was found to
be the best. But most of these experiments
were unfortunately made with meal which had
sOured before reaching Berlin. Finding it
to be cOarsey ground, the operators caused it to
be ground very fine, not knowing that no kind
of grain is spoiled BY fue grinding, except Ia
dian corn. In spite Of these discouragements
Germany is annually consuming larger quantities,
as her people become better acquainted with the
article In England and ireland it has become
permanently dOmestcated Its introduction has
been slow, but nothing seems more certain than
that few years hence will witness an enormous
European demand, not the result of famine, but
of popular appreciation Of our cheap aud whole
some staple. o..
II would be an endless task to 60 into the sub
ect of varieties, manures, or crops But an acre
bas been known to weld 200 bushels, while am
o ta- las supplied 40 tuns of green fodder. The
distribution of the yield, however, aud tho re-
giOns wherein the greatest increase has been
realized, are interesting subjects Of examination.
Here, again. the absence of the last census re-
turns for all the States cOmpels limited COM
parison. The number of bushels produced in
1910 and 1850 was as follows: