360 APPENDIX. 



Bartlett observes : " I carefully weighed out one pound of 

 this meal, and gave it to a person who understood the cooking 

 of it. In the course of boiling it absorbed five pints of water, 

 which was added at intervals until the process was complete. 

 The bulk was again weighed, and gave as a result four pounds 

 and a half. Such are the powers of expansion possessed by 

 this kind of grain. On dividing the mass into portions, it was 

 found to fill four soup plates of the ordinary size, and with the 

 addition of a little milk and sugar, gave a plentiful breakfast to 

 four servants and children." Thus, one pound of maize flour, 

 valued at one penny, gave a substantial breakfast to four per- 

 sons. This is certainly worth trying in England, and wo\ild, 

 no doubt, be soon adopted by numbers, could they obtain the 

 flour. But, strange to say, although a large quantity of maize- 

 flour is sent to England, there is the greatest difficulty in 

 obtaining any for use. Lt appears to be kept in the hands of 

 bakers and others, who, no doubt, employ it largely in mixing 

 with wheateu flour, but who deny it to their customers, ex- 

 cept at a price equal to that of wheaten flour. The writer has 

 made inquiries at many bakers' shops in London, and also 

 at several corn stores, but has not been able to obtain any 

 of this meal. One individual confessed to having a quan- 

 tity of it, but refused to sell except at the high price of ordi- 

 nary flour. It is to be hoped that this will not continue long, 

 but that the valuable grain will soon be better known and 

 appreciated by the public at large. Let a general demand be 

 excited for maize-flour, and the monopoly will soon cease to 

 exist. In large families it would be a great saving to employ 

 this flour, mixed with wheaten-flour, for pastry of all kinds, 

 plain cakes, &c. even supposing any prejudice to exist against 

 its use in bread. But those who have tried it, assure us that 

 bread is much sweeter and better with a portion of this flour ; 

 and if we may judge by the bread sold in a few of our shops 

 as Indian-corn bread, we fully agree in that opinion. It is 

 light and wholesome, and does not become dry or stale so soon 

 as ordinary bread. 



It should also be remembered that rye meal is an article 

 that may be advantageously used to mix with other flour in 

 time of scarcity. The preference shown in England for white- 

 looking bread, prevents the frequent use of this meal, but 

 there is no doubt of its wholesomeness and utility; and by 

 using a certain portion of it, a medium might be attained 

 between the dark-coloured bread of the continent and our 

 own very white loaves. 



