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(3) Put 1 pint of Indian Corn in a saucepan, cover it with water, and boil till soft ; pour it into a jar, add lqt. of molasses, 2 breakfast-cupfuls of sugar, lqt. of dried apples, 2oz. of pulverised ginger, and 1 breakfast-cupful of German yeast dissolved in a little warm water, and lastly pour in 3galls. of water. Keep the jar in a warm place if in the winter, or in a cool place if in the summer, let it ferment thoroughly, and then clarify with the whites of two eggs or gelatine. Draw off into a clean cask or bottles. (4) Put in a cask lqt. of Indian Corn, 2qts. of molasses, and 5galls. of water ; shake well, and flavour with oil of lemon. It will ferment in a few days without yeast. Keep it bunged tight. The corn will do for several makings ; should it get sour, add more water and molasses in the proportions first used. When the fermentation has ceased, clarify with whites of eggs or gelatine, and rack off. Corn Chowder. — Scrape lqt. of raw sweet Indian Corn from the cob, put it into a saucepan with enough water to cover, and boil for twenty minutes. Skim out the corn as it floats on the top. Pare some potatoes, so that when cut into slices they will fill a pint measure, soak, and put them into hot water to scald. Fry an onion together with a piece of salted pork of about 2in. cube, and strain the fat into the saucepan with the corn-water. Put in the potatoes, corn, 1 teaspoonful of salt, and 1 saltspoonful of pepper, place the pan on the fire, and let the liquor simmer for a quarter of an hour or until the corn and potatoes are tender ; put in 1 table-spoonful of butter, 1 pint of milk, and 1 pint of tomatoes, and boil up again. It must be served very hot with crisped crackers. Corn Pie. — Cut the corn from the cobs of four ears of cold boiled corn ; mix in 1 breakfast-cupful of flour and 1 teacupful of milk, and when quite smooth add the yolks and whites of two eggs, beaten separately, 1 table-spoonful of butter, warmed to melting, 1 saltspoonful of salt, and a little pepper ; turn the mixture into two squash pie-plates, and bake for twenty minutes. This makes a very good breakfast dish. Dried Corn. — (1) Cut the grains from ears of tender Indian Corn, spread them on large sheets of paper in the sun, and dry thoroughly ; or put them on pans in a cool oven, and dry ; after which keep them in a cool, dry place. When wanted for use, soak the corn overnight in enough water or milk to cover, and the next day boil in the same liquor till tender ; season with salt, pepper, and butter, and serve hot. (2) Put 1 pint of clear wood ashes in a saucepan with 2qts. of cold water, set it over the fire, and boil for fifteen minutes ; then let the lye cool until the ashes settle at the bottom of the pan. Pour off the clear liquid and strain it. Use enough of the lye thus made, mixed with an equal quantity of cold water, to cover the dried corn placed in a saucepan over the fire, and boil until the hulls begin to For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Indian Corn — continued. break off the corn ; then drain the corn, throw it into cold water, and rub between the hands through several waters, until the hulls are all removed ; it will then be ready for use.