hs.

The skin of the corn kernel is thin, and when subjected to milling
processes, is included in the grinding. When well ground, it can be
digested, with the exception of the siliceous coating.

Sweet corn and some of the field varieties, form a nutritious and
favorite food while green. The mature grain is used in many forms. The
whole grain, hulled, is an agreeable food. Hulled, broken, or split to
various degrees of fineness, it is known according to the size to which
the grain has been reduced as hominy, fine hominy, or grits; or, if
finer still, as samp. Subjected to a process of still finer trituration,
it forms meal. Cornstarch consists of the farinaceous portions of the
grain.

On account of the large proportion of fatty matter contained in maize,
it acquires, if kept for some time and unpleasant, rancid taste,
occasioned by the usual change which takes place in fat when exposed to
the atmosphere.

The new process granular meal, which is prepared from corn dried for a
long period before grinding, becomes rank less quickly than that ground
in the old way.

Maize meal is very largely consumed in the form of mush or porridge.
This, in Ireland, is termed "stirabout;" in Italy it is called
"polenta;" and in British Honduras it is known as "corn lob."

GENERAL SUGGESTIONS FOR COOKING.--Most of the various preparations
from maize require prolonged cooking to render them wholesome; this is
equally true respecting mushes prepared from samp or meal, a dish which
unfortunately some cook in bygone days saw fit to term "hasty pudding."
Unthinking people since, supposing it to have been so named because of
the little time required to cook it, have commonly prepared it in
fifteen or twenty minutes, whereas from one to two hours, or even
longer, are necessary to cook it properly. Hulled corn, hominy, and
grits, all require prolonged cooking. The time for cooking these
preparations may be somewhat lessened if they are previously soaked over
night. They should, however, be cooked in the same water in which they
are soaked.

_RECIPES._

CORN MEAL MUSH.--stir together one pint of cornmeal, one
tablespoonful of flour, and one pint of cold milk. Turn this slowly,
stirring well meanwhile, into one quart of boiling water, which should
not cease to boil during the introduction of the batter. Cook three or
four hours. If milk is not obtainable, water alone may be used, in which
case two tablespoonfuls of flour will be needed