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TRANSACTIONS OF THE 



guislied gentlemen devoted time and talent to it. Mr. Consul 

 Barclay, of England, brought before the club and public his ex- 

 cellent method of preparing our Indian corn for the table. Mr. 

 Strafford, of the West, exhibited his patent mode of so drying In- 

 dian meal that it would keep sweet on any voyage, and for a great 

 length of time. Commodore Dekay, a member of the club, com- 

 manded the U. S. frigate Macedonian, loaded with breadstuff's, 

 corn meal among them, for the Irish people. Consul Cowdin, at 

 Glasgow, (a member, and an active and valuable one, of our 

 American Institute,) gave time, talent and money to the intro- 

 duction of our Indian corn, and the proper cookery of it, into 

 Great Britain, and with great effect. 



Paul Stillman reminded the club of our long-ago custom of sup- 

 plying Indian meal to the West Indies, where it was found to 

 have preserved its purity notwithstanding their tropical heat. 



Dr. Waterbury— My profession learns me that the foreigners 

 among us generally dislike Indian meal, so that they generally 

 ask me for oat meal gruel instead of the Indian meal gruel. 



Mr. Robinson supposed that our corn suffers injury by being 

 ground ^ne, the coarser it is ground the better; besides, in cook- 

 ing it, for the most part the stupid cooks just scald it a little (not 

 cook it), and so fix it up raw, that I would as soon eat a raw dog 

 as thin raw meal. 



Paul Stillman— Mill stones of granite are much better than 

 those of burr stone for grinding Indian corn. The following is 

 about right as to cooking it, viz :— I know that it may be shipped 

 and kept sweet, for I have eaten it in the West Indies as good as 

 at home. The following is a good recipe for making corn bread : 

 Mix with foui- cups of corn meal one cup of wheat flour, dissolve 

 in a cup of hot water one teaspoonful of carbonate of soda, or by 

 weight one drachm, with which thoroughly wet up the meal, and 

 if an egg or two is added all the better; then mix in a little 

 water — one-half of the same measure— or an equal weight of muri- 

 atic acid, and stu- it thoroughly with the mass; spread in a tin pie- 

 pan and bake immediately in a quick oven. In this recipe the 

 carbonate of soda and muriatic acid combine, and forming muriate 

 of soda (common salt) give out carbonic gas to inflate or raise the 

 bread. The salt formed in raising the bread is no more than 

 should be used were it added before its combination, and cntii-ely 

 avoids the common objection, where saleratus is used, of having 

 potash in the bread. 



Mr. Clubb said that there was one house near Charing Cross, in 



