HOW WE FARED. zag 



towns would try stamped mealies. The small cost of 

 the Indian corn and the simple and easy manner of its 

 preparation would enable it to be supplied in large 

 quantities; and the really excellent dish, if it once 

 became known in England, could not fail to be popular. 

 In some parts of South Africa the natives live almost 

 entirely on Indian corn, especially the Zulus, than 

 whom no finer race of men could be found. 



If, among all the different competitions now set on 

 foot, there were one for bread-makers of all countries, 

 surely the Dutchwomen of the Karroo would bear 

 away the prize for their delicious whole-meal bread, 

 leavened with sour dough and baked in large earthen- 

 ware pots. It is beautifully sweet and light ; aad as 

 Phillis's bread — besides containing almost as plentiful 

 a sprinkling of flies as there are currants in a penny 

 bun — is in every way more often a failure than a 

 success, it is as well for the lady settler promptly on 

 arrival to take a lesson from some neifjhbouring vrouw, 

 and herself to undertake the bread-making. 



While on the subject of whole-meal bread, why is it 

 that in England the nutritious, flinty part of the grain 

 is almost invariably taken out and made into macaroni 

 or used for other purposes, while the bread is made of 

 flour from which all the goodness has been refined 

 away ? If whole-meal bread is ordered of the English 

 baker, he throws a handful of bran into this same 

 flour ; and the bz-own loaf looks tempting enough, but 

 both it and the white one are alike tasteless and 

 insipid, and destitute of nutritious qualities. What is 



