USES TO WHICH [Chap. 



NOMy/' this evil must be redressed sooner or 

 later; or, this nation is destined to experi- 

 ence ruin and convulsion ; and that, therefore, 

 it is my duty, having the ])ower to do it, to pro- 

 vide, before hand, advice that may be use- 

 ful when the days of redress shall arrive. Of the 

 use of puddings in general I have spoken ; I 

 am now to speak of those made of corn-flour. 

 In America, they deal more in the mush that 

 I have described, which is equally useful with 

 the puddings, made with more expedition, and 

 a greater saver of time. Besides, they do not, 

 habitually, dress the flour into a very fine 

 state; they take out just the coarse bran, and 

 mix the rest, either with wheat or rye flour, in 

 the making of bread ; or, they use it amongst 

 families, of all ranks in life, in the shape of por- 

 ridge, mush, homany, or samjj ; or, as it will be 

 presently seen, in cakes. They care little about 

 PUDDINGS ; but ive care a great deal about them. 

 In my family, and of course under the direction 

 of my wife, we have, in the first place, suet pud- 

 dings boiled, batter puddings boiled, Yorkshire 

 puddings baked under meat; and baked puddings, 

 in which the corn-flour supplies the place of 

 ground rice : we have all these puddings in the 

 greatest perfection, made tvholly of corn-flour. 

 Last Sunday (9th Nov.) we had, at Kensington, 

 as fine a suet pudding as I ever tasted in my life 



