which is parched is pounded to a powder in mortars. This being sifted will keep long for use. An Indian will 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 of 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 constantly 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 carburetted 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.
HOW TO MAKE SUCCOTASH.
To about half a pound of salt pork, add 3 quarts of cold water, and set it to boil. Now cut off 3 quarts of green corn from the cobs; set the corn aside, and put the cobs 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 1 quart of freshly-gathered, green, shelled beans; boil again for fifteen minutes; then add the 3 quarts of corn and let it boil another fifteen minutes. Now turn the whole into a dish, add five or six large spoonfuls of butter, season it with pepper 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 to it before taking it away from the fire, as this is an essential part of the affair.—Western Farmer and Gardener.
Succotash in Winter.—Take, when green, your corn either on the cob, or carefully shelled, and your beans in the pod. Dip them in boiling water, and carefully dry them in the shade where there is a free circulation of air. Pack them up in a box or bag, in which they should be kept in a dry place; and succotash may be made from them as well in winter as in summer.—Agriculturist.
