Indian Corn and rye are very nearly of the same weight, but the former gives rather more flour, when ground and sifted, than the latter.--I find by a report of the Board of Agriculture, of the 10th of November 1795, that three bushels of Indian Corn weighed 1 cwt. 1 qr. 18 lb. (or 53 lb. each bushel), and gave 1 cwt. 20 lb. of flour and 26 lb. of bran; while three bushels of rye, weighing 1 cwt. 1 qr. 22 lb. (or 54 lb. the bushel), gave only 1 cwt. 17 lb. of flour and 28 lb. of bran.-- But I much suspect that the Indian Corn used in these experiments was not of the best quality[13]. I saw some of it, and it appeared to me to be of that kind which is commonly grown in the southern states of North America.-- Indian Corn of the growth of colder climates is, probably, at least as heavy as wheat, which weights at a medium about 58 lb. per bushel, and I imagine it will give nearly as much flour[14]. In regard to the most advantageous method of using Indian Corn as Food, I would strongly recommend, particularly when it is employed for feeding the Poor, a dish made of it that is in the highest estimation throughout America, and which is really very good, and very nourishing. This is called hasty-pudding; and it is made in the following manner: A quantity of water, proportioned to the quantity of hasty-pudding intended to be made, is put over the fire in an open iron pot, or kettle, and a proper quantity of salt for seasoning the pudding being previously dissolved in the water, Indian meal is stirred into it, by little and little, with a wooded spoon with a long handle, while the water goes on to be heated and made to boil;-- great care being taken to put in the meal by very small quantities, and by sifting it slowly through the fingers of the left hand, and stirring the water about very briskly at the same time with the wooden spoon, with the right hand, to mix the meal with the water in such a manner as to prevent lumps being formed.-- The meal should be added so slowly, that, when the water is brought to boil, the mass should not be thicker than water-gruel, and half an hour more, at least, should be employed to add the additional quantity of meal necessary for bringing the pudding to be of the proper consistency; during which time it should be stirred about continually, and kept constantly boiling.-- The method of determining when the pudding has acquired the proper consistency is this;--the wooden spoon used for stirring it being placed upright in the middle of the kettle, if it falls down, more meal must be added; but if the pudding is sufficiently thick and adhesive to support it in a vertical position, it is declared to be PROOF; and no more meal is added.--If the boiling, instead of being continued only half an hour, be prolonged to three quarters of an hour, or an hour, the pudding will be considerably improved by this prolongation.