IX.] CORN IS APPLICABLE. 



handle it by. You take a thin piece of butter 

 upon a knife, which will cling to the knife on 

 one side, while you gently rub it over the ear 

 from the other side. Thus the ear is buttered ; 

 then you take a little salt, according to your 

 fancy, and sprinkle it over the ear 5 you then 

 take the tail of the ear in one hand, and the 

 point of the ear in the other hand, and bite the 

 grains off the cobb. I need hardly say, that 

 this must be done with the fore teeth, and that 

 those who have none must be content to live 

 without green ears ; for, as to taking the grains 

 off with a knife, they are too deeply planted to 

 admit of that ; and if you attempt cutting, you 

 will cut cobb and all. When you have finished 

 one ear, you lay the cobb aside and go to an- 

 other. No wonder that this was ordered to be 

 a meat-offering of the first-fruits unto the Lord : 

 for it is the most savoury, the most delightful, 

 thing that ever was eaten by man. 1 defy all 

 the arts of French cookery, upon which so many 

 volumes have been written, to produce any 

 thing so delightful to the palate as this. So much 

 for the roasting ears ; and now for the boiled, 

 which is the general mode of cooking 3 which is 

 not quite productive of so delicate a thing to 

 taste ; but, which is productive certainly of the 

 next delicate thing in the world. You gather 

 the ears, and husk them, as before mentioned 5 



