137 



HOW TO PREPARE MAIZE FOR BREAD 

 OR PUDDING. 



x4.Tiiongst suggestions for the preparation of locally-grown food- 

 stuffs in a circular issued by the Acting Director of Agriculture, 

 Trinidad, the following is worth drawing attention to : " To pre- 

 pare Indian corn to get best results for several kinds of bread or 

 pudding, it is best to take off' the skin. Tliis is done as follows : 

 To 2 lbs. corn allow 2 lbs. sifted ashes and about one gallon water,, 

 and boil for one hour. It is sufficiently boiled when a grain squeez- 

 ed between the fingers pulps out of the skin. Place the pot from 

 the fire under a stream of cold water, and rub the corn with the 

 hands w'hen the skin will easily separate, and the overflow of water 

 will carry away all tlie ashes and the skin. When clean, drain off 

 the water, add about 1^ gallon clean water, and reboil for about 

 fifteen minutes. The grains must then be cruslied into a fine paste, 

 either in a mill or a meat mincer." (Trop. Agriculturist, Ceylon,. 

 March, 1919, Hi, p. 125). 



"PLANTS and SEEDS INWARDS" 



of the Botanic Gardens, Singapore. 



The following table has a small historic interest ; it is of the 

 number of entries year by year in the " Plants inwards " books of 

 the Botanic Gardens ; each entry being the name of a plant indicating 

 a receipt, — it may have been in the form of seed or of a plant or 

 plants alive. From the figures we find that Murton upon his com- 

 ing ran up the numl^er of importations to 673 to fall again, but 

 to be raised to 863 in 1879 as the result of the exchanges for 

 orchids which he established. C'antley in his second year imported 

 718 and in 1887— his last— 1490; Mr. Eidley's receipts average 

 about fi\e hundred annually. 



