442 [ASSEMBLT 



To Pop or Parch Corn. 



Fill an iron pot'with sand, and set on the fire till the sand is \evy 

 hot. Two or three pounds of the grain are then thrown in, and well 

 mixed with the sand by stirring. Each grain bursts and throws out 

 a white substance of twice (four times) its bigness. The sand is 

 separated by a wire sieve, and returned into the pot to be again 

 heated, and repeat the operation with fresh grain. That which is 

 parched, is pounded to a powder in mortars. This being sifted will 

 keep long for use. An Indian %vill travel far, and subsist long, on a 

 small bag of it, taking only six or eight ounces of it per day, mixed 

 with water. — Dr. Franklin. 



Modern Modes o^ Popping Corn. 



Take a gill, a half pint, or more, of Valparaiso or Pop Corn, and 

 put in a frying pan, slightly buttered or rubbed with lard. Hold the 

 pan over a fire, so as const£ntly to stir or shake the corn within, 

 and in a few minutes each kernel will pop, or turn inside out, and 

 is ready for immediate use. May be eaten with, or without, a little 

 sugar or salt, added while hot in the pan. 



A very ingenious contrivance has been invented within a few years 

 for parching corn, which, if rightly managed, surpasses every other 

 mode. It consists of a box made of wire gauze, with the apertures 

 not exceeding one-twentieth of an inch square, and is so constructed 

 that the corn can be put within it, without being burnt, and can be 

 held over a hot fire made either of wood or coal. The carbureted 

 hydrogen gas, produced within the box by the decomposition of the 

 oil in the corn, is prevented from explosion in a similar manner as 

 fire-damp in mines is prevented from explosion by the safety-lamp. 



Succotash. 



To about half a pound of salt pork, add three quarts of cold wa- 

 ter, and set it to boil. Now cut off three quarts of green corn from 

 the cobs; set the corn aside, aud put the cohs to boil with the pork, 

 as they will add much to the richness of the mixture. When the 

 pork has boiled, say half an hour, remove the cobs, and put in one 

 quart of freshly gathered green shelled beans; boil again for fifteen 

 minutes; then add the three quarts of corn, and let it boil another 

 fifteen minutes. Now turn the w^hole into a dish, add five or six 

 large spoonfuls of butter, season it with peppel* to your taste, and 

 with salt also, if the salt of the pork has not proved sufficient. If 

 the liquor has boiled away, it will be necessary to add a little more 



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