e made without any thing else。
A pudding in great repute in all parts of North America； is what is called an apple pudding。 This is an Indian pudding； sometimes with； and sometimes without suet； with dried cuttings of sweet apples mixed with it； and when eaten with butter； it is most delicious Food。 These apples； which are pared as soon as they are gathered from the tree； and being cut into small pieces； are freed from their cores； and thoroughly dried in the sun； may be kept good for several years。 The proportions of the ingredients used in making these apple puddings are various； but； in general； about one pound of dried apples is mixed with three pounds of meal；three quarters of a pound of molasses；half an ounce of salt； and five pints of boiling water。
In America； various kinds of berries； found wild in the woods； such as huckle…berries； belberries； whortle…berries； etc。 are gathered and dried； and afterwards used as ingredients in Indian puddings： and dried cherries and plums may be made use of in the same manner。
All these Indian puddings have this advantage in common； that they are very good WARMED UP。They will all keep good several days； and when cut into thin slices and toasted； are an excellent substitute for bread。
It will doubtless be remarked； that in computing the expence of providing these different kinds of puddings； I have taken no notice of the expence which will be necessary for fuel to cook them。This is an article which ought undoubtedly to be taken into the account。 The reason of my not doing it here is this： Having； in the course of my Experiments on Heat； found means to perform all the common operations of cookery with a surprisingly small expence of fuel； I find that the expence in question； when the proper arrangements are made for saving fuel； will be very trifling。 And farther； as I mean soon to publish my Treatise on the Management of Heat； in which I shall give the most ample directions relative to the mechanical arrangements of kitchen fire…places； and the best forms for all kinds of kitchen utensils； I was desirous not to anticipate a subject which will more naturally find its place in another Essay。In the mean time I would observe； for the satisfaction of those who may have doubts respecting the smallness of the expence necessary for fuel in cooking for the Poor； that the result of many experiments； of which I shall hereafter publish a particular account； has proved in the most satisfactory manner； that when Food is prepared in large quantities； and cooked in kitchens properly arranged； the expense for fuel ought never to amount to more than two per cent。 of the cost of the Food； even where victuals of the cheapest kind are provided； such as is commonly used in feeding the Poor。 In the Public Kitchen of the House of Industry at Munich the expence for fuel is less than one per cent。 of the cost of the Food； as may be seen in the computation； page 206； Chapter III。 of this Essay： and it ought not to be greater in many parts of Great Britain。
With regard to the price at which Indian Corn can be imported into this country from North America in time of peace； the following information； which I procured through the medium of a friend； from Captain Scott； a most worthy man； who has been constantly employed above thirty years as master of a ship in the trade between London and Boston in the State of Massachusetts； will doubtless be considered as authentic＇19＇。
The following are the questions which were put to him；with his answers to them：
Q。 What is the freight； per ton； of merchandise from Boston in North America to London in time of peace？A。 Forty shillings （sterling）。
Q。 What is the freight； per barrel； of Indian Corn？A。 Five shillings。
Q。 How much per cent。 is paid for insurance from Boston to London in time of peace？ A。 Two per cent。
Q。 What is the medium price of Indian Corn； per bushel； in New England？A。 Two shillings and sixpence。
Q。 What is the price of it at this time？A。 Three shillings and sixpence。
Q。 How many bushels of Indian Corn are reckoned to a barrel？ A。 Four
From this account it appears that Indian Corn might； in time of peace； be imported into this country and sold here for less than four shillings the bushel；and that it ought not to cost at this moment much more than five shillings a bushel。
If it be imported in casks； （which is certainly the best way of packing it；） as the freight of a barrel containing four bushels is five shillings； this gives 1s。 3d。 a bushel for freight； and if we add one penny a bushel for insurance； this will make the amount of freight and insurance 1s。 4d。 which； added to the prime cost of the Corn in America； （2s。 6d。 per bushel in the time of peace； and 3s。 6d。 at this time；） will bring it to 3s。 10d。 per bushel in time of peace； and 4s。 10d at this present moment。
A bushel of Indian Corn of the growth of New England was found to weigh 61 lb。； but we will suppose it to weigh at a medium only 60 lb。 per bushel； and we will also suppose that to each bushel of Corn when ground there is 9 lb。 of bran； which is surely a very large allowance； and 1 lb。 of waste in grinding and sifting； this will leave 50 lb。 of flour for each bushel of the Corn； and as it will cost； in time of peace； only 3s。 10d。 or 46 pence； this gives for each pound of flour 46/50 of a penny； or 3 3/4 farthings very nearly。
If the price of the Indian Corn per bushel be taken at 4s。 10d。 what it ought to cost at this time in London； without any bounty on importation being brought into the account；the price of the flour will be 4s。 10d equal to 58 pence for 50 lb。 in weight； or 1 1/6 penny the pound； which is less than one third of the present price of wheat flour。 Rice； which is certainly not more nourishing than Indian Corn； costs 4 1/2 pence the pound。
If 1/13 of the value of Indian Corn be added to defray the expence of grinding it； the price of the flour will not even then be greater in London than one penny the pound in time of peace； and about one penny farthing at the present high price of that grain in North America。 Hence it appears； that in stating the mean price in London of the flour of Indian Corn at one penny farthing； I have rather rated it too high than too low。
With regard to the expense of importing it； there may be； and doubtless there are frequently other expences besides those of freight and insurance； but； on the other hand； a very considerable part of the expences attending the importation of it may be reimbursed by the profits arising from the sale of the barrels in which it is imported； as I have been informed by a person who imports it every year； and always avails himself of that advantage。
One circumstance much in favour of the introduction of Indian Corn into common use in this country is the facility with which it may be had in any quantity。 It grows in all quarters of the globe； and almost in every climate； and in hot countries two or three crops of it may be raised from the same ground in the course of a year。It succeeds equally well in the cold regions of Canada；in the temperate climes of the United States of America；and in the burning heats of the tropics； and it might be had from Africa and Asia as well as from America。 And were it even true；what I never can be persuaded to believe；that it would be impossible to introduce it as an article of Food in this country； it might at least be used as fodder for cattle； whose aversion to it； I will venture to say； would not be found to be UNCONQUERABLE。
Oats now cost near two pence the pound in this country。 Indian Corn； which would cost but a little more than half as much； would certainly be much more nourishing； even for horses； as well as for horned cattle；and as for hogs and poultry； they ought never to be fed with any other grain。 Those who have tasted the pork and the poultry fatted on Indian Corn will readily give their assent to this opinion。
CHAPTER。 VII。
Receipts for preparing various Kinds of cheap Food。 Of MACCARONI。 Of POTATOES。 Approved receipts for boiling potatoes。 Of potatoe puddings。 Of potatoe dumplings。 Of boiled potatoes with a sauce。 Of potatoe salad。 Of BARLEY Is much more nutritious than wheat。 Barley meal； a good substitute for pearl barley； for making soups。 General directions for preparing cheap soups。 Receipt for the cheapest soup that can be made。 Of SAMP Method of preparing it Is an excellent Substitute for Bread。 Of brown Soup。 Of RYE BREAD。
When I began writing the foregoing Chapter of this Essay； I had hopes of being able to procure satisfactory information respecting the manner in which the maccaroni eaten by the Poor in Italy； and particularly in the kingdom of Naples； is prepared； but though I have taken much pains in making these inquiries； my success in them has not been such as I could have wished： The process； I have often been told； is very simple； and from the very low price at which maccaroni is sold； ready cooked； to the Lazzaroni in the streets of Naples； it cannot be expensive。 There is a better kind of maccaroni which is prepared and sold by the nuns in some of the convents in Italy； which is much dearer； but this sort would in any country be too expensive to be used as Food for the Poor。It is however not dearer than many kinds of Food used by the Poor in this country； and as it is very palatable and wholesome； and may be used in a variety of ways； a receipt for preparing it may perhaps not be unacceptable to many of my readers。
A Receipt for making that Kind of Maccaroni called in Italy TAGLIATI。
Take any number of fresh…laid eggs and break them into a bowl or tray； beat them up with a spoon； but not to a froth；add of the finest wheat flour as much as is necessary to form a dough of the consistence of paste。Work this paste well with a rolling…pin； roll it out into very thin leaves；lay ten or twelve of these leaves one upon the other； and with a sharp knife cut them into very fine threads。These threads （which； if the mass is of a proper consistency； will not adhere to each other） are to be laid on a clean board； or on paper； and dried in the air。
This maccaroni； （or cut paste as it is called in Germany； where it is in great repute；） may be eaten i