We saw an intelligent man recently astounded that he could not answer his child's question, what was "hoe-cake," - some one had just been singing to him that "Poor Uncle Ned"

" Had no teeth for to eat the hoe-cake, So he had to let the hoe-cake be".

It seems that there are many like this child's father, who do not know what they should know about things around them, while they can tell everything about what they have seen in London and Paris.

We may perhaps get some thanks for the following sketch of the uses of so homely a thing as Indian corn:

" ' It is the most certain of all crops,' says the Report on the Agriculture of Tennessee, 'requires the least amount of labor in its culture, and comes to maturity in the shortest time. The pith of the matured stalk of the corn is esculent and nutritious, and the stalk itself, compressed between rollers, furnishes what is known as ' corn-stalk molasses.' This grain requires also the least care and trouble in preserving. The machinery for converting it into food is also exceedingly simple and cheap. As soon as the ear is fully formed it may be roasted or boiled, and forms thus an excellent and nourishing diet. At a later period it may be grated, and furnishes in this form the sweetest bread. The grain boiled in a variety of modes, either whole, or broken in a mortar, or roasted in the ashes, is much relished.

" If the grain is to be converted into meal, a simple tub will answer the purpose best, as the meal least perfectly ground is always preferred. A bolting cloth is not needed, as it diminishes the sweetness and value of the flour. Boiled in water it forms the dish called ' hominy,' eaten with milk, honey, molasses, butter, or gravy. Mixed with cold water, it is at once ready for the cook; covered with hot ashes, the preparation is called ' ash cake;' placed upon a piece of board, and set near the coals, it forms the 'Johnny cake;' or managed in the same way upon a helveless hoe, it forms the ' hoe-cake; put into an oven, and covered over with a heated lid, it is called, in a large mass, a 'pone,' or loaf. It has the further advantage over all other flours that it requires in its preparation so few culinary utensils, and neither sugar, yeast, eggs, spices, soda, potash, etc, to qualify or perfect the bread. To all this it may be added that it is not only cheap and well tasted, but it is unquestionably the most wholesome and nutritious food.

Some of the largest and healthiest people in the world have lived upon it exclusively".