The Daily times. [volume] (Richmond, Va.) 1886-1889, 1888-11-12
Special Correspondence

SIOUX CITY, Nov. s.-Ihe mighty spec
u'aior who. By bis operations gambling
ON Change in Chicago. recently put up
The price of bread 60 millions Of poonle.
isrc,onrd 10 have sncorcd at this r0sult
of ni. 9rl - cont a loaf moro Tor
bread i8 not q matter Of any conse-
qucnee. hn declared, as hc pockotcd the
proceeds Of the tax ne bad Laid uron the
poor
While full FLOODED ncn may wonder
that the threats openly made hy ,hose
near him, to shoot hrI down as am en-
omy OF mankind, were not csecmcd.
there ID another view which may be
taken Of the matter. To give Hutcmn-
sou credit for q certain good which may
result from his gambling, would be a su-
periiuous hit Of charity, no doubt, but
there is lesson 10 be- learned which IS
Of great importance 60 the nation, and is
Of special value to tho poor man.
Wheat ha been so i0ns recognized as
the staple Of food in what ve cs'l thc
northern -tatcs that comparatively few
person realize that 70 is possible t. do
without wheat entirely There aromanv
nations whose brcad-iufi- ar, other
grains. and in The southern states of our
own country thnro are many thousands
who never use wheat from ORC end Of
the year TO the other. Their main re-
lance for bread j., the Indian corn or
maize. which nature provide as hounti-
fully in America as She docs wheat.
Chemically there Is less difference than
may be supposed between wheat and
maize. commonly called corn. the slight
difference being in favor Of the corn.
One is equally pllatablc and equally
healthful with the other. and equally
easy 10 cook while the wheat requires
more treatment than corn 10 prepare j..
for the kitchen. It would bc wrong to
speak of corn products as substitutes for
bread. since they are bread as truly as
wheat bread is, but it is literally correct
TO say that corn is perfect and satisfac-
tory substitute for wheat.
The chemical difference between a
kernel of corn and a grain Of wheat is
principally IN their skins The thick
skin of the corn is moro digestiblc than
that Of the wheat. containing As it does.
lime potash and cellulOsc IN addition TO
the indigcstible (in the human stomach
silica and Iicn0sc which are found in tho
wheat skin. 1t H. this difference which
make less preparation necessary with
corn than with wheat The inside OF the
corn kernel is almost identical with
wheat save that it contains percentage
OF oil which is distinct advantage, that
being q valuable food in itself
80
A far greater variety Of forms are
commonly used in serving up Indian
corn as food than have ever been cm-
plOycd with wheat From the primitive
ash cake. that can hardly be- feli~lrd 10y
any one but the hungry field hand i'm
ported from Africa 10 labor IN the south
crn cotton fields, 10 The delicious scrap
pie that is "a favorite dainty among Phil
adciphia Cpicurcs. corn may tc served III
dozens Of ways. all good. all too,h-ome,
an paiatablc and nomnhng and all
cheaper than the ordinary wheat bread.
This last feature IS of course the consid-
Grafton which makes the subject special
ly interesting at the present time. The
fact that people o. whom HutChus0ns
tax h. hmrdcnsomc enough 10 be- felt need
DO, pay 10. is one of real national InpOr-
lance. and no one can doubt that 1t Is a
fact who stops 10 consider That corn meal
is perfectly satisfactory substitute for
wheaton flour and may bc bought at re-
tail at AN times for less chan half the
price of the latter. Corn meal is COM
monty sold az from ]! cents 81 - cents
a pound while flour ordinarily sells for
q or q cents a pound. and "a pound of the
one goes Just about as far as pound 81
the other This economic advantage Is
al great importance 40 any time and
now. when wheaton flour has advanced
considerably i'm price, il sof more impcr-
lance than ulxll
on course, c7lc has TO learn howto cook
corn meal as well as anything else. and
the tylo who may begin to treat Il in the
same way That hc or she does wheaton
flour f. going 10 have trouble. More
over, the experiment viii probably bc |
abandoned IT, disgust. for the same
method produce vastly dissmilar re-
suits when applied TO the two materials
have heard well informed persons say |
that uo pure CaucasiOn could do with !
corn what the negro cooks Of the south |
crn states can do. and 10 one who has !
tasted Of the fruits of the marvellous |
skill of some of the turbaned old IMAM |
ME" on plantation in slavery days the |
saving Gems plausible.
The Ethiopian race, however. has not |
a MONOPOLY even Of the lore of the |
kitchen. and have tasted even the ash |
cake and thc corn p0ne made in camp !
in the north that were as appcuzmg as |
the choicest bits that the darkies lave /
cooked for me.
UnqucstiUnahly the primitive form Of |
this food is the ash cake, bat while II Is !
not 10 be- recommended 10 the beginner |
for experiment il is not likely TO become |
% iayoiite. at least in the cities, for it is
10 Doe cooked in the red hot Goals Of
wood fire. and wood fires are scarce IL |
Is commonly made with coarse meal aud |
j. simply q dough of meal and water or /
buftermilk. with enough salt for season
inc. buried naked in the Goals and cooked
tin the outside is burned and charrcd
Fastidious people reject this outside Tat |
a certain kind of cpicures like TO crunch |
The ashes and chaued meal along with |
the succulent inside.
The choice between fine and coarse
meal is entirely a matter Of taste, and
the question of expense does not come
..., Cor gs til. slputtt,ar a. .4p.