This hasty-pudding, when done, may be eaten in various ways.-- It may be put, while hot, by spoonfuls into a bowl of milk, and eaten with the milk with a spoon, in lieu of bread; and used in this way it is remarkably palatable.--It may likewise be eaten, while hot, with a sauce composed of butter and brown sugar, or butter and molasses, with or without a few drops of vinegar; and however people who have not been accustomed to this American cookery may be prejudiced against it, they will find upon trial that it makes a most excellent dish, and one which never fails to be much liked by those who are accustomed to it. --The universal fondness of Americans for it proves that it must have some merit;--for in a country which produces all the delicacies of the table in the greatest abundance, it is not to be supposed that a whole nation should have a taste so depraved as to give a decided preference to any particular species of Food which has not something to recommend it. The manner in which hasty-pudding is eaten with butter and sugar, or butter and molasses, in America, is as follows: The hasty-pudding being spread out equally upon a plate, while hot, an excavation is made in the middle of it, with a spoon, into which excavation a piece of butter, as large as a nutmeg, is put; and upon it, a spoonful of brown sugar, or more commonly of molasses.-- The butter being soon melted by the heat of the pudding, mixes with the sugar, or molasses, and forms a sauce, which, being confined in the excavation made for it, occupies the middle of the plate.--The pudding is then eaten with a spoon, each spoonful of it being dipt into the sauce before it is carried to the mouth; care being had in taking it up, to begin on the outside, or near the brim of the plate, and to approach the center by regular advances, in order not to demolish too soon the excavation which forms the reservoir for the sauce. If I am prolix in these descriptions, my reader must excuse me; for persuaded as I am that the action of Food upon the palate, and consequently the pleasure of eating, depends very much indeed upon the MANNER in which the Food is applied to the organs of taste, I have thought it necessary to mention, and even to illustrate in the clearest manner, every circumstance which appeared to me to have influence in producing those important effects.