If 1/13 of the value of Indian Corn be added to defray the expence of grinding it, the price of the flour will not even then be greater in London than one penny the pound in time of peace, and about one penny farthing at the present high price of that grain in North America. Hence it appears, that in stating the mean price in London of the flour of Indian Corn at one penny farthing, I have rather rated it too high than too low. With regard to the expense of importing it, there may be, and doubtless there are frequently other expences besides those of freight and insurance; but, on the other hand, a very considerable part of the expences attending the importation of it may be reimbursed by the profits arising from the sale of the barrels in which it is imported, as I have been informed by a person who imports it every year, and always avails himself of that advantage. One circumstance much in favour of the introduction of Indian Corn into common use in this country is the facility with which it may be had in any quantity. It grows in all quarters of the globe, and almost in every climate; and in hot countries two or three crops of it may be raised from the same ground in the course of a year.--It succeeds equally well in the cold regions of Canada;--in the temperate climes of the United States of America;--and in the burning heats of the tropics; and it might be had from Africa and Asia as well as from America. And were it even true,--what I never can be persuaded to believe,--that it would be impossible to introduce it as an article of Food in this country, it might at least be used as fodder for cattle, whose aversion to it, I will venture to say, would not be found to be UNCONQUERABLE. Oats now cost near two pence the pound in this country. Indian Corn, which would cost but a little more than half as much, would certainly be much more nourishing, even for horses, as well as for horned cattle;--and as for hogs and poultry, they ought never to be fed with any other grain. Those who have tasted the pork and the poultry fatted on Indian Corn will readily give their assent to this opinion. CHAPTER. VII. Receipts for preparing various Kinds of cheap Food. Of MACCARONI. Of POTATOES. Approved receipts for boiling potatoes. Of potatoe puddings. Of potatoe dumplings. Of boiled potatoes with a sauce. Of potatoe salad. Of BARLEY Is much more nutritious than wheat. Barley meal, a good substitute for pearl barley, for making soups. General directions for preparing cheap soups. Receipt for the cheapest soup that can be made. Of SAMP Method of preparing it Is an excellent Substitute for Bread. Of brown Soup. Of RYE BREAD.