as　good；　if　not　better；　for　frying；　than　bread　made　of　wheat　flour；　and　it　is　commonly　not　half　so　dear。　Perhaps　rye…bread　fried　might　be　furnished　almost　as　cheap　as　wheaten　bread　not　fried；　and　if　this　could　be　done；　it　would　certainly　be　a　very　great　improvement。
  There　is　another　way　by　which　these　cheap　soups　may　be　made　exceedingly　palatable　and　savoury；which　is　by　mixing　with　them　a　very　small　quantity　of　red　herrings；　minced　very　fine　or　pounded　in　a　mortar。There　is　no　kind　of　cheap　Food；　I　believe；　that　has　so　much　taste　as　red　herrings；　or　that　communicates　its　flavour　with　so　much　liberality　to　other　eatables；　and　to　most　palates　it　is　remarkably　agreeable。
  Cheese　may　likewise　be　made　use　of　for　giving　an　agreeable　relish　to　these　soups；　and　a　very　small　quantity　of　it　will　be　sufficient　for　that　purpose；　provided　it　has　a　strong　taste；　and　is　properly　applied。It　should　be　grated　to　a　powder　with　a　grater；　and　a　small　quantity　of　this　powder　thrown　over　the　soup；　AFTER　IT　IS　DISHED　OUT。This　is　frequently　done　at　the　sumptuous　tables　of　the　rich；　and　is　thought　a　great　delicacy；　while　the　Poor；　who　have　so　few　enjoyments；　have　not　been　taught　to　avail　themselves　of　this；　which　is　so　much　within　their　reach。
  Those　whole　avocations　call　them　to　visit　distant　countries；　and　those　whose　fortune　enables　them　to　travel　for　their　amusement　or　improvement；　have　many　opportunities　of　acquiring　useful　information；　and　in　consequence　of　this　intercourse　with　strangers；　many　improvements；　and　more　REFINEMENTS；　have　been　introduced　into　this　country；　but　the　most　important　advantages　that　MIGHT　be　derived　from　an　intimate　knowledge　of　the　manners　and　customs　of　differing　nations；the　introduction　of　improvements　tending　to　facilitate　the　means　of　subsistence；　and　to　increase　the　comforts　and　conveniences　of　the　most　necessitous　and　most　numerous　classes　of　society；have　been；　alas！　little　attended　to。　　Our　extensive　commerce　enables　us　to　procure；　and　we　do　actually　import　most　of　the　valuable　commodities　which　are　the　produce　either　of　the　foil　of　the　ocean；　or　of　the　industry　of　man　in　all　the　various　regions　of　the　habitable　globe；but　the　result　of　the　EXPERIENCE　OF　AGES　respecting　the　use　that　can　be　made　of　those　commodities　has　seldom　been　thought　worth　importing！　I　never　see　maccaroni　in　England；　or　polenta　in　Germany；　upon　the　tables　of　the　rich；　without　lamenting　that　cheap　and　wholesome　luxuries　should　be　monopolized　by　those　who　stand　least　in　need　of　them；　while　the　Poor；　who；　one　would　think；　ought　to　be　considered　as　having　almost　an　EXCLUSIVE　right　to　them；　（as　they　were　both　invented　by　the　Poor　of　a　neighbouring　nation；）　are　kept　in　perfect　ignorance　of　them。
  But　these　two　kinds　of　Food　are　so　palatable；　wholesome；　and　nourishing；　and　may　be　provided　so　easily；　and　at　so　very　cheap　a　rate　in　all　countries；　and　particularly　in　Great　Britain；　that　I　think　I　cannot　do　better　than　to　devote　a　few　pages　to　the　examination　of　them；and　I　shall　begin　with　Polenta；　or　Indian　corn；　as　it　is　called　in　this　country。
  CHAPTER。　VI。
  Of　INDIAN　CORN。　　It　affords　the　cheapest　and　most　nourishing　food　known。　　Proofs　that　it　is　more　nourishing　than　rice。　　Different　ways　of　preparing　or　cooking　it。　　Computation　of　the　expense　of　feeding　a　person　with　it；　　　　founded　on　experiment。　　Approved　Receipt　for　making　an　INDIAN　PUDDING。
  I　cannot　help　increasing　the　length　of　this　Essay　much　beyond　the　bounds　I　originally　assigned　to　it；　in　order　to　have　an　opportunity　of　recommending　a　kind　of　Food　which　I　believe　to　be　beyond　comparison　the　most　nourishing；　cheapest；　and　most　wholesome　that　can　be　procured　for　feeding　the　Poor。This　is　Indian　Corn；　a　most　valuable　production；　and　which　grows　in　almost　all　climates；　and　though　it　does　not　succeed　remarkably　well　in　Great　Britain；　and　in　some　parts　of　Germany；　yet　it　may　easily　be　had　in　great　abundance；　from　other　countries；　and　commonly　at　a　very　low　rate。
  The　common　people　in　the　northern　parts　of　Italy　live　almost　entirely　upon　it；　and　throughout　the　whole　Continent　of　America　it　makes　a　principal　article　of　Food。In　Italy　it　is　called　Polenta；　where　it　is　prepared　or　cooked　in　a　variety　of　ways；　and　forms　the　basis　of　a　number　of　very　nourishing　dishes。　The　most　common　way　however　of　using　it　in　that　country　is　to　grind　it　into　meal；　and　with　water　to　make　it　into　a　thick　kind　of　pudding；　like　what　in　this　country　is　called　a　hasty…pudding；　which　is　eaten　with　various　kinds　of　sauce；　and　sometimes　without　any　sauce。
  In　the　northern　parts　of　North　America；　the　common　household　bread　throughout　the　country　is　composed　of　one　part　of　Indian　meal　and　one　part　of　rye　meal；　and　I　much　doubt　whether　a　more　wholesome；　or　more　nourishing　kind　of　bread　can　be　made。
  Rice　is　universally　allowed　to　be　very　nourishing；much　more　so　even　than　wheat；　but　there　is　a　circumstance　well　known　to　all　those　who　are　acquainted　with　the　details　of　feeding　the　negro　slaves　in　the　southern　states　of　North　America；　and　in　the　West　Indies；　that　would　seem　to　prove；　in　a　very　decisive　and　satisfactory　manner；　that　INDIAN　CORN　IS　EVEN　MORE　NOURISHING　THAN　RICE。In　those　countries；　where　rice　and　Indian　Corn　are　both　produced　in　the　greatest　abundance；　the　negroes　have　frequently　had　their　option　between　these　two　kinds　of　Food；　and　have　invariably　preferred　the　latter。The　reasons　they　give　for　this　preference　they　express　in　strong；　though　not　in　very　delicate　terms。They　say　that　〃Rice　turns　to　water　in　their　bellies；　and　runs　off；〃but　〃Indian　Corn　stays　with　them；　and　makes　strong　to　work。〃
  This　account　of　the　preference　which　negroes　give　to　Indian　Corn　for　Food；　and　of　their　reasons　for　this　preference；　was　communicated　to　me　by　two　gentlemen　of　most　respectable　character；　well　known　in　England；　and　now　resident　in　London；　who　were　formerly　planters；　one　in　Georgia；　and　the　other　in　Jamaica。
  The　nutritive　quantity　which　Indian　Corn　possessed；　in　a　most　eminent　degree；　when　employed　for　fattening　hogs　and　poultry；　and　for　giving　strength　to　working　oxen；　has　long　been　universally　known　and　acknowledged　in　every　part　of　North　America；　and　nobody　in　that　country　thinks　of　employing　any　other　grain　for　those　purposes。
  All　these　facts　prove　to　a　demonstration　that　India　Corn　possesses　very　extraordinary　nutritive　powers；　and　it　is　well　known　that　there　is　no　species　of　grain　that　can　be　had　so　cheap；　or　in　so　great　abundance；it　is　therefore　well　worthy　the　attention　of　those　who　are　engaged　in　providing　cheap　and　wholesome　Food　for　the　Poor；or　in　taking　measures　for　warding　off　the　evils　which　commonly　attend　a　general　scarcity　of　provisions；　to　consider　in　time；　how　this　useful　article　of　Food　may　be　procured　in　large　quantities；　and　how　the　introduction　of　it　into　common　use　can　be　most　easily　be　effected。
  In　regard　to　the　manner　of　using　Indian　Corn；　there　are　a　vast　variety　of　different　ways　in　which　it　may　be　prepared；　or　cooked；　in　order　to　its　being　used　as　Food。One　simple　and　obvious　way　of　using　it；　is　to　mix　it　with　wheat；　rye；　or　barley　meal；　in　making　bread；　but　when　it　is　used　for　making　bread；　and　particularly　when　it　is　mixed　with　wheat　flour；　it　will　greatly　improve　the　quality　of　the　bread　if　the　Indian　meal；　（the　coarser　part　of　the　bran　being　first　separated　from　it　by　sifting；）　be　previously　mixed　with　water；　and　boiled　for　a　considerable　length　of　time；two　or　three　hours　for　instance；　over　a　slow　fire；　before　the　other　meal　or　flour　is　added　to　it。This　boiling；　which；　if　the　proper　quantity　of　water　is　employed；　will　bring　the　mass　to　the　consistency　of　a　thin　pudding；　will　effectually　remove　a　certain　disagreeable　RAW　TASTE　in　the　Indian　Corn；　which　simple　baking　will　not　entirely　take　away；　and　the　wheat　flour　being　mixed　with　this　pudding　after　it　has　been　taken　from　the　fire　and　cooked；　and　the　whole　well　kneaded　together；　may　be　made　to　rise；　and　be　formed　into　loaves；　and　baked　into　bread；　with　the　same　facility　that　bread　is　made　of　wheat　flour　alone；　or　of　any　mixtures　of　different　kinds　of　meal。
  When　the　Indian　meal　is　previously　prepared　by　boiling；　in　the　manner　here　described；　a　most　excellent；　and　very　palatable　kind　of　bread；　not　inferior　to　wheaten　bread；　may　be　made　of　equal　parts　of　this　meal　and　of　common　wheat　flour。
  But　the　most　simple；　and　I　believe　the　best；　and　most　economical　way　of　employing　Indian　Corn　as　Food；　is　to　make　it　into　puddings。There　is；　as　I　have　already　observed；　a　certain　rawness　in　the　taste　of　it；　which　nothing　but　long　boiling　can　remove；　but　when　that　disagreeable　taste　is　removed；　it　becomes　extremely　palatable；　and　that　it　is　remarkably　wholesome；　has　been　proved　by　so　much　experience　that　no　doubts　can　possibly　be　entertained　of　that　fact。
  The　culture　of　it　required　more　labour　than　most　other　kinds　of　grain；　but；　on　the　other　hand；　the　produce　is　very　abundant；　and　it　is　always　much　cheaper　than　either　wheat　or　rye。　The　price　of　it　in　the　Carolinas；　and　in　Georgia；　has　often　been　as　low　as　eighteen　pence；　and　sometimes　as　one　shilling　sterling　per　bushel；but　the　Indian　Corn　which　is　grown　in　those　southern　states　is　much　inferior；　both　in　weight　and　in　its　qualities；　to　that　which　is　the　produce　of　colder　climates。Indi