IX.] CORN IS APPLICABLE. 



One of the great advantages of puddings is, that 

 they convert flour into a substitute for bread in an 

 hour j but, as 1 have observed before, one objec- 

 tion to them is, that they cannot be carried to the 

 field so conveniently as bread. It is not thus with 

 Cakes, which, without yeast, or leaven of any sort, 

 are made of the corn-flour and baked with very 

 little trouble. A Yankee will set hunger at defi- 

 ance, if you turn him into a wilderness with a flint 

 and steel, and a bag of corn-meal, or flour ; and 

 he likes the meal best, because it adheres together 

 less closely than the corn-flour. He comes to 

 the spot, where he means to make his cookery, 

 makes a large wood fire upon the ground, which 

 soon consumes every thing combustible beneath, 

 and produces a large heap of coals. While the 

 fire is preparing itself, the Yankee takes a little 

 wooden or tin bowl (many a one has done it in 

 the crown of his hat), in which he mixes up a 

 sufficient quantity of his meal with water, and 

 forms it into a cake of about a couple of inches 

 thick. With a pole he then draws the fire open, 

 and lays the cake down upon where the centre 

 of the fire was. To avoid burning, he rakes 

 some ashes over the cake first ; he then rakes on a 

 suitable quantity of the live embers ; and his 

 cake is cooked in a short space of time. Now, 

 such cakes can be made of wheat-flour, or of rye- 

 flour, or of the meal of either of these j but the 



