Maize or Indian corn has never been extensively used in Great Britain, and the editor has every reason to believe that this has arisen from the almost total ignorance of the English people as to the mode of preparing it for human food. It is, perhaps, the most productive crop that can be grown, and its nutritious qualities, when properly prepared, are equal to its productiveness. We are satisfied that it may be grown in that country, or, at any rate, in the south and eastern parts of it, with great advantage; indeed, the experiment has been tried, and with decided success. The late Mr. Cobbett grew an average crop of the dwarf kind on Barn Elms farm, Surrey, for three or four years.

Indian Cake, Or Bannock

This, as prepared in our own country, is cheap and very nice food. Take one quart of Indian meal, dressed or sifted, two tablespoonsful of treacle or molasses, two teaspoonsful of salt, a bit of "shortening" (butter or lard) half as big as a hen's egg, stirred together; make it pretty moist with scalding water, put it into a well-greased pan, smooth over the surface with a spoon, and bake it brown on both sides before a quick fire. A little stewed pumpkin, scalded with the meal, improves the rake Bannock split and dipped in butter makes very nice toast

Green Indian Corn

This is a most delicious vegetable. When used as a vegetable, the cobs, or ears, are plucked about the time that the corn has arrived at a milky state, or just before it assumes a solid substance. A part of the leaves or filaments by which the cob, or ear is surrounded, is taken away, and the cobs boiled from twenty to forty minutes, "according to its age." When it is done, it is served with cold or melted butter, and eaten (after being stripped of its remaining leaves) by taking the two ends of the cob in the hands, and biting off the corn. The editor can bear testimony to its delicious quality.

Indian Corn, Or Maize Pudding, Baked

Scald a quart of milk (skimmed milk will do), and stir in seven table-spoonsful of sifted Indian meal, a teaspoonful of salt, a teacupful of molasses or treacle, or coarse moist sugar, and a tablespoonful of powdered ginger or sifted cinnamon: bake three or four hours. If whey is wanted pour in a little cold milk after it is all mixed.

Boiled Maize Pudding

Stir Indian meal and warm milk together "pretty stiff;" a little salt and two or three "great spoonsful" of molasses added; also a spoonful of ginger, or any other spice that may be preferred. Boil it in a tight-covered pan, or in a very thick cloth; if the water gets in, it will ruin it Leave plenty of room, for Indian meal swells very much. The milk with which it is mixed should be merely warmed; if it be scalding hot, the pudding will break to pieces. Some chop suet very fine, and warm in the milk; others warm thin slices of apple to be stirred into the pudding. Water will answer instead of milk.