296 DUTCH AND INDIAN WORDS. 



even in polite society in Albany, the meaning of which, 

 an Englishman, who has never been in Holland, or been 

 accustomed to dip into a Dutch dictionary, is unable to 

 understand. Cookie, in the ears of a Scotchman, is as 

 familiar as in those of an Albanian, as the name of a 

 little light tea-cake. Cruller, (Dutch, kruller,) a twisted 

 stripe of sweet paste of various forms, fried in lard, is 

 unknown among us, so far as I am aware. Dough nuts 

 are round pieces of similar paste, about the size of wal 

 nuts, similarly fried. Oly-koek (oil-cake) is a dough-nut 

 with raisins in it, made at Yule, or New -Year s Day. 

 All these forms of sweet paste, baked in the oven, are 

 common among us ; the peculiarity of the cruller and 

 dough-nut being that, like fried fish, they are cooked by 

 immersion in boiling lard. Chowder, a favourite dish 

 in New England a stew of fish, pork, onions, and 

 biscuit, often prepared by pic-nic parties, who visit the 

 sea- shore, from fish caught at the time is not unknown 

 at our tables, though not usually prepared after the 

 approved New England fashion. 



Such words as these are real additions to the riches of 

 the English language, as they are names of things not 

 previously known to the English tongue. So are the 

 words Succatash, for unripe Indian corn and beans, 

 boiled together whole ; Hominy ^ for coarsely ground or 

 broken Indian corn, boiled with water. Suppaun (New 

 York) and Samp, (New England) both of Indian origin, 

 and Mush, (Pennsylvania) of English derivation, are 

 synonymous for hasty -pudding or porridge, made of fine 

 Indian-corn meal, and two of them could be dispensed 

 with. Since the introduction of Indian meal amongst 

 us, the w r ord hominy has been introduced as the proper 

 name of porridge made from Indian meal ; but when the 

 Indians bruised their corn, they sifted out the fine flour, 

 which they called samp, the coarse remainder they called 

 hominy. 



