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ards the mouth of the bag； in order that it may be got out of the bag with greater facility； or it may be made of a globular form； by tying it up in a napkin。But whatever is the form of the pudding； the bag； or napkin in which it is to be boiled； must be wet in boiling water before the pudding； （which is quite liquid before it is boiled；） is poured into it； otherwise it will be apt to run through the cloth。
Though this pudding is so good； perfectly plain； when made according to the directions here given； that I do not thing it capable of any real improvement； yet there are various additions that may be made to it； and that frequently are made to it； which may perhaps be thought by some to render it more palatable； or otherwise to improve it。 Suet may； for instance； be added； and there is no suet pudding whatever superior to it； and as no sauce is necessary with a suet pudding； the expence for the suet will be nearly balanced by the saving of butter。 To a pudding of the size of that just described； in the composition of which three pounds of Indian meal were used； one pound of suet will be sufficient； and this； in general； will not cost more than from five pence to six pence； even in London；and the butter for sauce to a plain pudding of the same size would cost nearly as much。 The suet pudding will indeed be rather the cheapest of the two； for the pound of suet will add a pound in weight to the pudding；whereas the butter will only add five ounces。
As the pudding； made plain； weighing 10 1/16 lb。 cost 5 3/8 pence； the same pudding； with the addition of one pound of suet； would weigh 11 1/16 lb。 and would cost 11 1/8 pence；reckoning the suet at six pence the pound。Hence it appears that Indian suet pudding may be made in London for about one penny a pound。 Wheaten bread； which is by no means so palatable； and certainly not half so nutritive； now costs something more than three pence the pound： and to this may be added； that dry bread can hardly be eaten alone； but of suet pudding a very comfortable meal may be made without any thing else。
A pudding in great repute in all parts of North America； is what is called an apple pudding。 This is an Indian pudding； sometimes with； and sometimes without suet； with dried cuttings of sweet apples mixed with it； and when eaten with butter； it is most delicious Food。 These apples； which are pared as soon as they are gathered from the tree； and being cut into small pieces； are freed from their cores； and thoroughly dried in the sun； may be kept good for several years。 The proportions of the ingredients used in making these apple puddings are various； but； in general； about one pound of dried apples is mixed with three pounds of meal；three quarters of a pound of molasses；half an ounce of salt； and five pints of boiling water。
In America； various kinds of berries； found wild in the woods； such as huckle…berries； belberries； whortle…berries； etc。 are gathered and dried； and afterwards used as ingredients in Indian puddings： and dried cherries and plums may be made use of in the same manner。
All these Indian puddings have this advantage in common； that they are very good WARMED UP。They will all keep good several days； and when cut into thin slices and toasted； are an excellent substitute for bread。
It will doubtless be remarked； that in computing the expence of providing these different kinds of puddings； I have taken no notice of the expence which will be necessary for fuel to cook them。This is an article which ought undoubtedly to be taken into the account。 The reason of my not doing it here is this： Having； in the course of my Experiments on Heat； found means to perform all the common operations of cookery with a surprisingly small expence of fuel； I find that the expence in question； when the proper arrangements are made for saving fuel； will be very trifling。 And farther； as I mean soon to publish my Treatise on the Management of Heat； in which I shall give the most ample directions relative to the mechanical arrangements of kitchen fire…places； and the best forms for all kinds of kitchen utensils； I was desirous not to anticipate a subject which will more naturally find its place in another Essay。In the mean time I would observe； for the satisfaction of those who may have doubts respecting the smallness of the expence necessary for fuel in cooking for the Poor； that the result of many experiments； of which I shall hereafter publish a particular account； has proved in the most satisfactory manner； that when Food is prepared in large quantities； and cooked in kitchens properly arranged； the expense for fuel ought never to amount to more than two per cent。 of the cost of the Food； even where victuals of the cheapest kind are provided； such as is commonly used in feeding the Poor。 In the Public Kitchen of the House of Industry at Munich the expence for fuel is less than one per cent。 of the cost of the Food； as may be seen in the computation； page 206； Chapter III。 of this Essay： and it ought not to be greater in many parts of Great Britain。
With regard to the price at which Indian Corn can be imported into this country from North America in time of peace； the following information； which I procured through the medium of a friend； from Captain Scott； a most worthy man； who has been constantly employed above thirty years as master of a ship in the trade between London and Boston in the State of Massachusetts； will doubtless be considered as authentic＇19＇。
The following are the questions which were put to him；with his answers to them：
Q。 What is the freight； per ton； of merchandise from Boston in North America to London in time of peace？A。 Forty shillings （sterling）。
Q。 What is the freight； per barrel； of Indian Corn？A。 Five shillings。
Q。 How much per cent。 is paid for insurance from Boston to London in time of peace？ A。 Two per cent。
Q。 What is the medium price of Indian Corn； per bushel； in New England？A。 Two shillings and sixpence。
Q。 What is the price of it at this time？A。 Three shillings and sixpence。
Q。 How many bushels of Indian Corn are reckoned to a barrel？ A。 Four
From this account it appears that Indian Corn might； in time of peace； be imported into this country and sold here for less than four shillings the bushel；and that it ought not to cost at this moment much more than five shillings a bushel。
If it be imported in casks； （which is certainly the best way of packing it；） as the freight of a barrel containing four bushels is five shillings； this gives 1s。 3d。 a bushel for freight； and if we add one penny a bushel for insurance； this will make the amount of freight and insurance 1s。 4d。 which； added to the prime cost of the Corn in America； （2s。 6d。 per bushel in the time of peace； and 3s。 6d。 at this time；） will bring it to 3s。 10d。 per bushel in time of peace； and 4s。 10d at this present moment。
A bushel of Indian Corn of the growth of New England was found to weigh 61 lb。； but we will suppose it to weigh at a medium only 60 lb。 per bushel； and we will also suppose that to each bushel of Corn when ground there is 9 lb。 of bran； which is surely a very large allowance； and 1 lb。 of waste in grinding and sifting； this will leave 50 lb。 of flour for each bushel of the Corn； and as it will cost； in time of peace； only 3s。 10d。 or 46 pence； this gives for each pound of flour 46/50 of a penny； or 3 3/4 farthings very nearly。
If the price of the Indian Corn per bushel be taken at 4s。 10d。 what it ought to cost at this time in London； without any bounty on importation being brought into the account；the price of the flour will be 4s。 10d equal to 58 pence for 50 lb。 in weight； or 1 1/6 penny the pound； which is less than one third of the present price of wheat flour。 Rice； which is certainly not more nourishing than Indian Corn； costs 4 1/2 pence the pound。
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 a