6 



Corn Bread. 



Vol. 11. 



depends mainly, if not altogetlier on its Iiy- 

 dratic property, that is, on its power to at- 

 tract moisture during the night, and impart- 

 ing it gradually to the plants during the day. 

 Tlie carbonate of lime possesses the same 

 properly in a considerable degree. I have 

 never heard of these two lime-stones being 

 analized, for the purpose of developing their 

 comparative powers of absorbing moisture 

 from the atmosphere, and their facilities of 

 giving out their moisture at atmospheric 

 temperatures. To have this accurately per- 

 formed, would be a desideratum with agri- 

 culturists. 



We know that soils formed by the abra- 

 sion of lime-stone rocks are of the most fruit- 

 ful description ; we see its productive powers 

 when land is irrigated with water holding 

 lime-stone in solution, and with equal effect 

 in the state of chalk. Science has developed 

 the properties on which this productiveness 

 depend, and if our farmers would suit their 

 appliances scientifically, we should not now 

 be receiving a supply of agricultural products 

 from Europe. 



William Partridge. 



Corsi Bread. 

 The south has long been celebrated for its 

 grateful corn bread, cakes, muffins and hom- 

 miny. In consequence of an invitation in 

 the Cultivator, a young lady in Tennes- 

 see, has kindly sent us the following direc- 

 tions for making these domestic delicacies of 

 the table, for which we respectfully tender 

 her our acknowledgments. — Cultivator. 



PLAIN CORN BREAD. 



Si.x pints meal, one table-spoonful salt, four 

 pints water; thoroughly mixed with the 

 hand, and baked in oblong rolls about two 

 inches thick. Use as much dough for each 

 roll as can be conveniently shaped in the 

 hand. Many persons use hot water; in win- 

 ter it is certainly best. The bread is better 

 to be made half an hour or more before it is 

 baked. The oven must be tolerably hot 

 when the dough is put in. All kinds of corn 

 bread require a hotter oven and to be baked 

 quicker than flour. 



LIGUT CORN DREAD. 



Stir four pints meal into three pints tepid 

 water; add one large tea-spoonful salt ; let 

 it rise five or six hours; then stir up with 

 the hand and bake in a brisk oven. Another 

 method is to make mush, and before it grows 

 cold, stir in half a pint of meal. Let it rise 

 and bake as the first 



CORN CAKES. 



Six eggs well beaten, one pint milk, one 

 tea-spoonful salt, two pints mush almost cold, 



two pints meal, and three table-spoonsful 

 melted lard. Grease the oven and put one 

 large spoonful of batter in each cake. Do 

 not let them touch in baking. 



CORN MUFFINS, 



Made in the same way as corn cakes; 

 grease the muffin hoops and heat the oven 

 slightly, before putting in either corn cakes 

 or muffins. A better muffin is made by sub- 

 stituting two pints flour instead of meal. 



BEST BATTER CAKES, OR MUSH CAKES. 



Beat the yolks of eggs very light, add one 

 pint milk, two pints mush almost cold, 1^ 

 pints flour, one tea-spoonful salt, three table- 

 spoonsful melted butter. To be well beaten 

 together. Just before frying tliem, whip the 

 whites to a strong froth, and stir it lightly 

 into the batter. For frying all kinds of bat- 

 ter cakes, use no more lard than is necessary 

 to make them turn well. 



MUSH. 



Put two pints of water into a pot to boil ; 

 then take one pint cold water and mix smooth- 

 ly into it one pint meal. When the water 

 in the pot boils stir this well into it, and let 

 it boil ten or fifteen minutes, or until it looks 

 clear. 



COMMON BATTER CAKES. 



Six eggs well beaten, 2^ pints milk, one 

 tea-spoonful salt, stir in three pints meal that 

 has been thrice sifted through a common 

 sifter. Keep the batter well stirred while 

 frying, otherwise the meal will settle at the 

 bottom. 



BEATING HOMMINY. 



Soak the homminy corn ten minutes in 

 boiling water; then take the corn up and 

 put it into the homminy mortar, and beat it 

 until the husks are all separated from the 

 corn. Once or twice while beating it, take 

 it out of the mortar and fan it ; that is, throw 

 up on a tray or bowl so as to allow the husks 

 to fly off! When sufficiently beaten, fan it 

 until all the husks are out. 



PREPARING H0MMIN\ FOR THE TABLE. 



It must be thoroughly washed in cold wa- 

 ter, rubbing it well with the hands; then 

 washed in the same way in warm water, 

 changing the water several times. Put it 

 into a large pot of cold water, and boil steadily 

 eight or ten hours, keeping it closely covered. 

 Add hot water frequently while boiling, 

 otherwise the homminy will burn and be 

 dark colored. When homminy beans are 

 used, one pint to a gallon of homminy, to be 

 put in when the homminy is put on. If it is 

 put on the first thing in the morning, and 

 kept briskly boiling, it will be ready for din- 

 ner at two o'clock. Season with butter and 

 send it to the table hot. 



