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Take a pint, a quart, or more, of the grains of hard, ripe flint, or gourd-seed corn; soak them over night in a lessive or ley, and then pound them in a large wooden mortar, with a wooden pestle; the skin of each grain is by that means peeled off, and the farinaceous part left whole, which, being boiled, swells into a white, soft, pulp, and eaten with milk, or with butter and sugar, is delicious.—Dr. Franklin.'

Wash a pint of grits (particles of flint-corn ground to one fourth the size of a grain of mustard, with the finer parts of the flour separated by a sieve) in two or three waters, taking care each time to let them settle. When you pour off the water the grits must be well rubbed with the hands in order to separate them from the finer particles of flour. Then put them into a sauce-pan with a pint of water slightly salted, and let them boil slowly for nearly half an hour, occasionally stirring the mixture as soon as it begins to boil.

Hommony may be boiled to any consistency, that may be preferred, from that of mush to the dryness of rice.—A. Barclay, Esq., H. B. M. Consul at New York.

Take 1 quart of boiling water and stir in 2 or 3 tablespoonfuls of finely-sifted Indian meal, previously mixed with a little cold water. Add salt to your liking, and let the mixture boil for fifteen or twenty minutes. A small quantity of pulverized crackers, a few raisins, or a little sugar added, will render it more palatable to the sick.—From a Lady.

Called Mush, by the Pennsylvanians; Supporn, in the state of New York; Stir-a-bout, in Ireland; Polenta, in Italy; and Api, by the ancient Peruvians. Boil a quart, 3 pints, or 2 quarts of water, according to the size of your family. Stir into a bowl of cold water, 5 or 6 tablespoonfuls of fine Indian meal, and pour it into the kettle of water as soon as it begins to boil. Stir the mixture well, add salt to your taste, and let it boil down to a thick gruel. Then sprinkle in, handful by handful, finely-sifted