and a little vinegar.--In this last-mentioned way of eating it, it is quite as palatable, and I believe more wholesome, than when eaten warm; that is to say, when it is first made.--It may likewise be put cold, without any preparation, into hot milk; and this mixture is by no means unpalatable, particularly if it be suffered to remain in the milk till it is warmed throughout, or if it be boiled in the milk for a few moments.

A favourite dish in America, and a very good one, is made of cold boiled cabbage chopped fine, with a small quantity of cold boiled beef, and slices of cold hasty-pudding, all fried together in butter or hog's lard.

Though hasty-puddings are commonly made of Indian meal, yet it is by no means uncommon to make them of equal parts of Indian, and of rye meal;--and they are sometimes made of rye meal alone; or of rye meal and wheat flour mixed.

To give a satisfactory idea of the expence of preparing hasty-puddings in this country, (England,) and of feeding the Poor with them, I made the following experiment:--About 2 pints of water, which weighed just 2 lb. Avoirdupois, were put over the fire in a saucepan of a proper size, and 58 grains in weight or 1/120 of a pound of salt being added, the water was made to boil.--During the time that is was heating, small quantities of Indian meal were stirred into it, and care was taken, by moving the water briskly about, with a wooden spoon, to prevent the meal from being formed into lumps; and as often as any lumps were observed, they were carefully broken with the spoon;--the boiling was then continued half an hour, and during this time the pudding was continually stirred about with the wooden spoon, and so much more meal was added as was found necessary to bring the pudding to be of the proper consistency.

This being done, it was taken from the fire and weighed, and was found to weigh just 1 lb. 11½ oz. -- Upon weighing the meal which remained, (the quantity first provided having been exactly determined by weight in the beginning of the experiment,) it was found that just half a pound of meal had been used.

From the result of this experiment it appears, that for each pound of Indian meal employed in making hasty-pudding, we may reckon 3 lb. 9 oz. of the pudding.--And expence of providing this kind of Food, or the cost of it by the pound, at the present high price of grain in this country, may be seen by the following computation:

 £. s. d.
Half a pound of Indian meal, (the quantity) ]
used in the foregoing experiment,) at
2d ]
a pound or 7s. 6d. a bushel for the corn, ]... 0 0 1
(the price stated in the report of the ]
Board of
Agriculture of the 10th of ]
November 1795, so often referred to,) costs]
58 grains or 1/120 of a pound
of salt, at ]
2d. per pound ]... 0 0 0 1/60
------------
Total, 0 0 1 1/60

But before it can be determined what the expence will be of feeding the Poor with this kind of Food, it will be necessary to ascertain how much of it will be required to give a comfortable meal to one person; and how much the expence will be of providing the sauce for that quantity of pudding.--To determine these two points with some degree of precision, I made the following experiment:-- Having taken my breakfast, consisting of two dishes of coffee, with cream, and a dry toast, at my usual hour of breakfasting, (nine o'clock in the morning,) and having fasted from that time till five o'clock in the afternoon, I then dined upon my hasty-pudding, with the American sauce already described, and I found, after my appetite for Food was perfectly satisfied, and I felt that I had made a comfortable dinner, that I had eaten just 1 lb. 1½ oz. of the pudding; and the ingredients, of which the sauce which was eaten with it was composed, were half an ounce of butter; three quarters of an ounce of molasses; and 21 grains or 1/342 of a pint of vinegar.

The cost of this dinner may be seen by the following computation:

 For the Pudding
Farthings.
1 lb. 1½
oz. of hasty-pudding, at
2 1/3 farthings a pound ... ... ... ... 2½
------
For the Sauce
Half an ounce of
butter, at 10d. per pound 1¼
Three quarters of an ounce of molasses,
at 6d. per pound ... ... ... ... 1