The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-04-23
OLE CORN ABROAD.

The Missionary Labors Of Mr.. Murphy
A gentleman named Murphy has beer
spending some ten years in trying &c
induce Europe to appreciate Indian
corn. For part Of that time he was
special agent of the department oil
agriculture. He has been talking corn
meal to all the European nations with
o vigor and enthusiasm deserving OF
regard. He says that owing to his
missionary labors 100000 bushels of
corn are now yearly exported to Eu-
rope, as against $4,000 when he began
his work. To be sure, it will fill the
hearts of the temperance societies
with CONSERVATION to know that, since
France and Germany have disdained
corn as human food, Holland and Bel
GUM are thriftily making it into gin;
but that does not change the fact that
tho corn Is sold.
There has been some talk of sending
a special exhibit Of corn to the Paris
exposition, with a department of cook
cry, whereby the Partisan shall be
taught to appreciate roasted sweet corn
and the festive iohnny-cake and corn
dodger. Popcorn is also not to be
sighted, and it is hoped that the Pa
rlsians will see the error of their ways
and come to appreciate these articles
OF American diet.
Undoubtedly it would be good for
American pocketbooks if foreign coun-
tries could be taught to eat some OF
ur national dishes, for this would
1 stimulate the demand for the materials
| thereof and the farmer and stock rails
err would reap the benefits. The ques-
ton is whether this is possible or not
The tenacity with which the German
and italian cling to their beloved sauer-
kraut and macaroni when they emil
CRATE to this country proves that there
is something in these edibles which
suits the constitutions of those who eat
them. 1t should be understood that
the climate and cusoms Of place de-
ermine, to great extent, the food
which is eaten there. The American,
with his active habits, invigorating
air and eclectic tastes, seems to be
able to assimilate almost anything In
the way of food, and certainly some
articles of his diet would give dyspep-
STA to Patagonian. The misty air OF
the British Isles and the calm tempera-
ment of the people makeae the roast
beef Of old England" national dish,
whereas they heavy bill of fare is abb
horrent to the mercurial Frenchman. In
tropical countries there is developed a
taste for spices, fruits, and pepper,
partly, no doubt. because these things
grow near the equator, and would there
fore naturally be used for food, but
also because they are proper and health
full food for people living in that elm
ate The Louisianian eats his gumbo
with relish, though the pepper in 1t
would bring tears to the eyes of a
Michigan lumberman; and the lumber
man devours baked beans, Favored with
pork and molasses, which would proba-
bly, be sure death to the native of New
Orleans ON a hot summer day. 1t is
safe to assume, on general principles,
that the natural food of the people of
any country is the best for their
health.
If a crusade in favor of corn is real
ly effective it might be good thing
to have one In America. The decline In
the use Of cornmeal here is not due to
any geographical or climatic reasons.
tt was once used, North and South, in
making various delicious and nutri4
tious articles of food, and children and
grown people throve on cornpone hasty
pudding, sweet corn and johnny-cake.
The Southerner makes his corn-bread
often without leavening, using only the
meal, water, and little salt. OF course
other ingredients are generally added,
but many old Southerners declare that
nothing tastes as godo as the 'pone"
cooked in the fireplace Of "mammys"
cabin, and that vas extremely simple
in it's construction. In New England the
brick oven was the usual means Of
baking, and the bread was yellow. light,
and sweet as a spongecake, with all
the natural richness of the corn. un-
spoiled by the removal Of the most nu-
tritious element. The eorn-dodger,
muffin, bread and pudding are disap-
pearing, partly because the modern
cooks do nto know how to make them |
and partly because we have come to
depend more and more on bakeries. 1t |
is impossible to make good cornbread |
VILE drugs 10 ensure llSHtIeSS anu pun |
up the loaves to twice their normal size |
and the ignorant masses of the people |
want as large loaf as they can get |
for five cents. SO the airy, innutri-
tious, and unsubstantial bakers bread,
full of holes and made of white flour, |
about as satisfying as chips, has taken
the place of corn cake and brown bread
and the teeth and digestion of the
American people suffer accordingly |
This state of things could be remedied
by q little persistent effort, and ought
tn he --Tndiapanolis News