attempt to introduce it into common use； where it is not known； to begin with Indian （bag） puddings； such as I have here been describing； and that this is a very cheap kind of Food will be evident from the following computation：
Expense of preparing the Indian Pudding above mentioned。
Pence。 Pence。 3 lb。 of Indian meal at 。。。 。。。 1 1/2 。。。 4 1/2 3/4 lb。 of molasses at 。。。 。。。 6 。。。 4 1/2 1 oz。 of salt at 2d。 per lb。 。。。 。。。 。。。 0 1/8 Total for the ingredients； 9 1/8
As this pudding weighed 10 1/16 lbs。 and the ingredients cost nine pence and half a farthing； this gives three farthings and a half for each pound of pudding。
It will be observed； that in this computation I have reckoned the Indian meal at no more than 1 1/2d per pound； whereas in the calculation which was given to determine the expense of preparing hasty…pudding it was taken at two pence a pound。 I have here reckoned it at 1 1/2d。 a pound； because I am persuaded it might be had here in London for that price； and even for less。That which has lately been imported from Boston has not cost so much； and were it not for the present universal scarcity of provisions in Europe； which has naturally raised the price of grain in North America； I have no doubt but Indian meal might be had in this country for less than one penny farthing per pound。
In composing the Indian pudding above mentioned； the molasses is charged at 6d。 the pound； but that price is very exorbitant。 A gallon of molasses weighing about 10 lb。 commonly costs in the West Indies from 7d。 to 9d。 sterling； and allowing sufficiently for the expenses of freight； insurance； and a fair profit for the merchant； it certainly ought not to cost in London more than 1s。 8d。 the gallon＇18＇； and this would bring it to 2d。 per pound。
If we take the prices of Indian meal and molasses as they are here ascertained； and compute the expense of the ingredients for the pudding before mentioned； it will be as follows：
Pence。 Pence。 3 lb。 of Indian meal at 。。。 。。。 1 1/4 。。。 3 3/4 3/4 lb。 of molasses at 。。。 。。。 2 。。。 1 1/2 1 oz。 of salt at 2d。 per lb。 。。。 。。。 。。。 0 1/8 Total for the ingredients； 5 3/8
Now as the pudding weighed 10 1/16 lbs。 this gives two farthings； very nearly； for each pound of pudding； which is certainly very cheap indeed； particularly when the excellent qualities of the Food are considered。
This pudding； which ought to come out of the bag sufficiently hard to retain its form； and even to be cut into slices； is so rich and palatable； that it may very well be eaten without any sauce； but those who can afford it commonly eat it with butter。 A slice of the pudding； about half an inch； or three quarters of an inch in thickness； being laid hot upon a plate； an excavation is made in the middle of it； with the point of the knife； into which a small piece of butter； as large perhaps as a nutmeg； is put； and where it soon melts。 To expedite the melting of the butter； the small piece of pudding which is cut out of the middle of the slice to form the excavation for receiving the butter； is frequently laid over the butter for a few moments； and is taken away （and eaten） as soon as the butter is melted。 If the butter is not salt enough； a little salt is put into it after it is melted。 The pudding is to be eaten with a knife and fork； beginning at the circumference of the slice； and approaching regularly towards the center； each piece of pudding being taken up with the fork； and dipped into the butter； or
dipped into it IN PART ONLY； as is commonly the case； before it is carried to the mouth。
To those who are accustomed to view objects upon a great scale； and who are too much employed in directing what ought to be done； to descend to those humble investigations which are necessary to show HOW it is to be effected； these details will doubtless appear trifling and ridiculous； but as my mind is strongly impressed with the importance of giving the most minute and circumstantial information respecting the MANNER OF PERFORMING any operation； however simple it may be； to which people have not been accustomed； I must beg the indulgence of those who may not feel themselves particularly interested in these descriptions。
In regard to the amount of the expence for sauce for a plain Indian （bag） pudding； I have found that when butter is used for that purpose； （and no other sauce ought ever to be used with it；） half an ounce of butter will suffice for one pound of the pudding。 It is very possible to contrive matters so as to use much more；perhaps twice； or three times as much；but if the directions relative to the MANNER of eating this Food； which have already been given； are strictly followed； the allowance of butter here determined will be quite sufficient for the purpose for which it is designed； that is to say； for giving an agreeable relish to the pudding。Those who are particularly fond of butter may use three quarters of an ounce of it with a pound of the pudding； but I am certain； that to use an ounce would be to waste it to no purpose whatever。
If now we reckon Irish； or other firkin butter； （which； as it is salted； is the best that can be used；） at eight pence the pound； the sauce for one pound of pudding； namely； half an ounce of butter； will cost just one farthing； and this； added to the cost of the pudding； two farthings the pound； gives three farthing for the cost by the pound of this kind of food； with its sauce； and； as this food is not only very rich and nutritive； but satisfying at the same time in a very remarkable degree； it appears how well calculated it is for feeding the Poor。
It should be remembered； that the molasses used as an ingredient in these Indian puddings； does not serve merely to give taste to them；it acts a still more important part；it gives what； in the language of the kitchen； is called lightness。It is a substitute for eggs； and nothing but eggs can serve as a substitute for it； except it be treacle； which； in fact； is a kind of molasses； or perhaps coarse brown sugar； which has nearly the same properties。 It prevents the pudding from being heavy； and clammy； and without communicating to it any disagreeable sweet taste； or any thing of that flavour peculiar to molasses； gives it a richness uncommonly pleasing to the palate。 And to this we may add； that it is nutritive in a very extraordinary degree。This is a fact well known in all countries where sugar is made。
How far the laws and regulations of trade existing in this country might render it difficult to procure molasses from those places where it may be had at the cheapest rate； I know not；nor can I tell how far the free importation of it might be detrimental to our public finances；I cannot； however； help thinking； that it is so great an object to this country to keep down the prices of provisions； or rather to check the alarming celerity with which they are rising； that means ought to be found to facilitate the importation； and introduction into common use； of an article of Food of such extensive utility。 It might serve to correct in some measure； the baleful influence of another article of foreign produce； （tea；） which is doing infinite harm in this island。
A point of great importance in preparing an Indian pudding； is to boil it PROPERLY and SUFFICIENTLY。 The water must be actually boiling when the pudding is put into it； and it never must be suffered to cease boiling for a moment； till it is done； and if the pudding is not boiled full six hours； it will not be sufficiently cooked。Its hardness； when done； will depend on the space left in the bag its expansion。 The consistency of the pudding ought to be such； that it can be taken out of the bag without falling to pieces；but it is always better； on many accounts； to make it too hard than too soft。 The form of the pudding may be that of a cylinder； of rather of a truncated cone； the largest end being towards the mouth of the bag； in order that it may be got out of the bag with greater facility； or it may be made of a globular form； by tying it up in a napkin。But whatever is the form of the pudding； the bag； or napkin in which it is to be boiled； must be wet in boiling water before the pudding； （which is quite liquid before it is boiled；） is poured into it； otherwise it will be apt to run through the cloth。
Though this pudding is so good； perfectly plain； when made according to the directions here given； that I do not thing it capable of any real improvement； yet there are various additions that may be made to it； and that frequently are made to it； which may perhaps be thought by some to render it more palatable； or otherwise to improve it。 Suet may； for instance； be added； and there is no suet pudding whatever superior to it； and as no sauce is necessary with a suet pudding； the expence for the suet will be nearly balanced by the saving of butter。 To a pudding of the size of that just described； in the composition of which three pounds of Indian meal were used； one pound of suet will be sufficient； and this； in general； will not cost more than from five pence to six pence； even in London；and the butter for sauce to a plain pudding of the same size would cost nearly as much。 The suet pudding will indeed be rather the cheapest of the two； for the pound of suet will add a pound in weight to the pudding；whereas the butter will only add five ounces。
As the pudding； made plain； weighing 10 1/16 lb。 cost 5 3/8 pence； the same pudding； with the addition of one pound of suet； would weigh 11 1/16 lb。 and would cost 11 1/8 pence；reckoning the suet at six pence the pound。Hence it appears that Indian suet pudding may be made in London for about one penny a pound。 Wheaten bread； which is by no means so palatable； and certainly not half so nutritive； now costs something more than three pence the pound： and to this may be added； that dry bread can hardly be eaten alone； but of suet pudding a very comfortable meal may be made without any thing else。
A pudding in great repute in all parts of North America； is what i