CORN, INDIAN. 135 



quart of fruit, sift over a pound of the purest loaf-sugar. 

 Let it stand twenty-four hours in a deep pan, when strain 

 the liquor from the fruit, and to every large spoonful of 

 juice put a table-spoonful of purest brandy. Put it in small 

 bottles in a cool place. 



RASPBERRY CORDIAL. 



Squeeze your raspberries through a flannel bag, and to 

 every quart of juice add one pound of loaf-sugar. Put it 

 with the sugar into a stone jar, and stir it together frequently 

 the first day, then allow it to stand for three days, when 

 strain through a sieve. To each quart of juice thus prepared, 

 add one quart of brandy. Bottle for use. 



PEACH CORDIAL. 



Take peaches that are juicy and perfectly ripe. Slice 

 them, crack the stones, and put the kernels in. Add a pound 

 of loaf-sugar to a pound of fruit. Set it near the fire, and 

 dip off the juice from time to time, pressing it towards the 

 last with a spoon. When the juice is entirely expressed, 

 put it in a preserving-kettle, let it come to a boil, and skim 

 it thoroughly. Let it cool, and then add a quart of brandy 

 to each quart of peach sirup. 



(See Blackberry.) 



CORN, INDIAN (Zea Mays). Green corn should be 

 put into boiling water, and cooked about twenty minutes ; if 

 boiled too long, it becomes hard. 



But dishes made of Indian meal can scarcely be cooked 

 too much. Mush requires two hours of steady boiling, and 

 puddings made of corn-meal require, whether boiled or 

 baked, five or six hours of cooking. 



Corn, if ground too fine, is flat and insipid. Exported 

 corn should be kiln-dried. 



