USES TO WHICH [Chap. 



be sure, mine is a very large family, and chiefly 

 consists of stout, hearty, working men, and young 

 men too. Yet many a man has as large a family 

 to feed ; and, at any rate, if frugality be an ob- 

 ject with the party, he saves in proportion to his 

 consumption. I know well that half-and-half 

 corn-flour, with either wheat or rye-flour, is the 

 right proportion ; it is what they use in Long 

 Island of rye and corn-flour. And am I to be 

 told, that the people in England, and especia.lly 

 those wlio have not enough of any thing at all to 

 eat, will not use the flour of corn I If they can- 

 not get it, they will not ; but if they can, they 

 v.ill ; and the porridge and the mush and the 

 cakes and the puddings will soon banish the vil- 

 lanous potatoe from the land. If I be asked how 

 the corn-flour is to obtained, I say, in the same 

 way that wheat- flour is. Just noiv, indeed, no- 

 body that I know of, sells it, except Mr. Saps- 

 ford, and he must sell as a baker, of course. But 

 it soon will be to be had anywhere. I have ground 

 a.nd dressed my own, for years, in little steel mills, 

 to be had of Mr. Parke, of Fenchurch-street. 

 ButlMr. Sapsford has his ground by millers; and 

 I have just had a sack very well ground at the 

 zaind-inill on Barnes Common. So that there is 

 no conjuration in it. Ah ! only let us get the 

 CORN, and there will be no difficulty in getting 

 the^o?^r. 



