IT is remark'd in North America, that the English farmers, when they first arrive there, finding the soil and climate proper for the husbandry they have been accustomed to, and particularly suitable for raising wheat, they despise and neglect the culture of mayz: but observing the advantage it affords their neighbours, the older inhabitants, they by degrees get more and more into the practice of raising it; and the face of the country shows, from time to time, that the culture of that grain goes on visibly augmenting.
The inducements are, the many different ways in which it may be prepared, so as to afford a wholesome and pleasing nourishment to men and other animals. 1st. The family can begin to make use of it before the time of full harvest; for the tender green ears, stript of their leaves, and roasted by a quick fire till the grain is brown, and eaten with a little salt or butter, are a delicacy. 2. When the grain is riper and harder, the ears, boil'd in their leaves, and eaten with butter, are also good and agreable food. The green tender grains, dried, may be kept all the year, and, mixed with green haricots, also dried, make at any time a pleasing dish, being first soak'd some hours in water, and then boil'd. When the grain is ripe and hard, there are also several ways of using it. One is, to soak it all night in a lessive, and then pound it in a large wooden mortar with a wooden pestle; the skin of each grain is by this means stript off, and the farinaceous part left whole, which, being boil'd, swells into a