i^06 I Assembly 



ers to compress. When bread Imd just been taken out of an oTen, 

 put In the plates for two hours, then with equal parts of aqua 

 fortis and brandy, with a brush pass over the leaves and flowers, 

 then take gum dragon, dissolved in water, and with a fine brush 

 pass it over the backs of the leaves and flowers, to make them 

 stick to paper. They will preserve their ftesh color for a long 

 time. 



INDIAN CORN. 

 The corn used in New England, before the English settled there, 

 was called by the natives meachin, and in some parts of South 

 America by the name of maize. The ear is for the most part 

 about a span long, has commonly eight rows of grain or more, 

 according to the goodness of the ground ; each row usually has 

 above thirty grains. It is of various colors, red, white, yellow, 

 blue, olive, greenish, black, speckled, striped, &c. ; white and 

 yellow are the most common. It has several strong thick husks 

 on it. . It/grows to the height of six or eight feet. Taller in 

 Virginia than in New England. More northerly they have a 

 peculiar kind, called mohausks corn, which, though planted in 

 June, ripens in season. The stalks are short and the ears grow 

 near the botteai of them. V^H^en the ground has been a long time 

 planted, the Indian put under or adjacent to each corn hill, three 

 of the fishes called aloofes, and they had a double crop. The 

 English have learned the like husbandry, where these aloofes are 

 plenty or where they are near the fishing stages of codfish, where 

 they get the h'eads and garbage for their lands. The land then 

 is good for Eoglish corn (wheat). The Indians and some English 

 plant a kind of French or Turkey beans, the stacks of corn ser- 

 ving for poles to climb, and in the vacant places, between the 

 hills, the Indians planted pumpions and squashe^s, which load the 

 ground with as much as it will bear, and many sprinkle turnip 

 seed between the hills, and so after the harvest of corn, beans and 

 pumpions, they get a good crop of turnips. They save the stalks 

 of corn for fodder for winter ; the Indian women make baskets 

 out of the husks. They cook cotu various ways ; one they pre- 

 ferred was putting into hot ashes till it turned, inside out, (popped 

 corn.) This they pounded in a wooden mortar with a long stone 

 pestle, -to fine flour.. This is their constant food at home, oud 



