IX.] CORN IS APPLICABLE. 



hardly sufficient to sustain life in a labourer, 

 especially in a country where the exertions of 

 the body are necessary to keep that body warm 

 in the open air. It does very well for creatures 

 that loll about in the sun ; but never can be 

 sufficient, in whatever quantity, and however 

 cooked, to give due support to the frame of the 

 labouring man in a climate like this. Yet, the 

 arrival of a few ship-loads of rice has sometimes 

 been a subject of almost universal congratulation. 

 Rice is far from being half so good as corn ; 

 which any one will discover from making a 

 pudding from each, ground rice and corn-flour, 

 taking a pint of each, baking them both in the 

 same oven, and tasting them on the same day. 

 If the rice pudding be baked in a manner to 

 make it sink in the middle, you will see a limpid 

 watery stuff on the top of the pudding ; but in 

 the case of the corn pudding, over-baked in 

 the same degree, you will And the top covered 

 w^Ith a species of jelly, and, when you cut it 

 across, resembling custard. This corn-flour, is 

 too, the best for the making of custards, which 

 ought not to be adhesive. Most people know that 

 custards are made of eggs, milk, and flour ; very 

 little of the latter in proportion to the eggs and 

 the milk. The corn-flour, being sweeter than 

 that of the wheat, is better for this purpose; 

 and, I wish all my readers, who have the 

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