Cob- bett, who grew ^-ith much success a dwarf variety on his farm of Bam Elm, near London, and published an elaborate treatise on its culture, and the uses to which it could be applied. Notwithstanding his strenuous advo- cacy, its cultivation has never been much approved of, and in no part of the kingdom is it grown to any extent. This valuable plant produces a much larger number of ears, which abound -with a greater proportion of wholesome mealy matter than any European grain ; and, as Indian corn prospers in low swampy situa- tions, where it tends to dry up the superfluous moisture, and to render the soil firm, it might perhaps be advantageously cultivated in the southern coimties of Great Britain ; but un- fortunately it requires a higher summer heat than we generally experience in these islands." Maize, Boiled. — It is a subject of regret that this vegetable, so highly esteemed ia America, is not to be obtained in this country ■ at least, not in a fresh state. It can, however be procured preserved in tins, and though in that state much of its freshness is lost, it will be much appreciated by those housekeepers who study variety. Strip the stalks of the fibre and outside covering, boil from twenty to twenty- five minutes ; drain, place a piece of toast "at the bottom of the dish, and pour rich melted butter over the ears. Maize is in America simply boiled, and served with a piece of fresh butter. One ear of grain is sufiicient for one person. Maize, Boiled (another way).— »SVe Green Indian Com or Maize, To Boil. Maize Indian {see Indian Maize). Maize, Mush of {see Mush of Indian Corn) . Maize, Roasted.— The following is Wil- liam Cobbett's account of this process: — "Roasted ears," he says, "are certainly the greatest delicacy that ever came in contact with the palate of man. In America, where they bum wood upon the hearth, they contrive to have a bright fire, with a parcel of live wood coals on the hearth ; they lay something of iron across the two hand-irons, which are used in the fireplace, sweep the ashes up clean, and then they take the ears of corn and set them up along in a row, facing the fire, and leaning gently against the bar which they have put across. When one side is brown, you turn the other side towards the fire ; or, rather, you turn them round gradually, until the whole be brown; and when the whole of the grains be brown, you lay them in a dish, and put them on the table. These are so many little bags of roasted milk, the sweetest that can be imagined ; or, rather, are of the moat delightful taste. You leave a little tail of the ear, two inches long, or thereabouts, to turn it and handle it by. You take a thin piece of butter upon a knife, which will cling to the knife on one side, while you gently rub it over the ear from the other side. 'Thus the ear is buttered ; then you take a little salt, according to your fancy, and sprinkle it over the ear ; you then take the tail of the ear in one hand, and the point of the ear in the other hand, and bite the grains off the cob ; I need hardly say that this must be done with the fore teeth, and that those who have none must be content to live without green ears, for, as to taking the grains off with a knife, they are too deeply implanted to admit of that ; and, if you attempt cutting, you will cut cob and all.

AI-modernized reading of the original text

Cobbett, who grew with much success a dwarf variety on his farm of Bam Elm, near London, and published an elaborate treatise on its culture, and the uses to which it could be applied. Notwithstanding his strenuous advocacy, its cultivation has never been much approved of, and in no part of the kingdom is it grown to any extent. This valuable plant produces a much larger number of ears, which abound with a greater proportion of wholesome mealy matter than any European grain ; and, as Indian corn prospers in low swampy situations, where it tends to dry up the superfluous moisture, and to render the soil firm, it might perhaps be advantageously cultivated in the southern counties of Great Britain ; but unfortunately it requires a higher summer heat than we generally experience in these islands." Maize, Boiled. — It is a subject of regret that this vegetable, so highly esteemed in America, is not to be obtained in this country ■ at least, not in a fresh state. It can, however be procured preserved in tins, and though in that state much of its freshness is lost, it will be much appreciated by those housekeepers who study variety. Strip the stalks of the fibre and outside covering, boil from twenty to twentyfive minutes ; drain, place a piece of toast "at the bottom of the dish, and pour rich melted butter over the ears. Maize is in America simply boiled, and served with a piece of fresh butter. One ear of grain is sufiicient for one person. Maize, Boiled (another way).— »SVe Green Indian Com or Maize, To Boil. Maize Indian {see Indian Maize). Maize, Mush of {see Mush of Indian Corn) . Maize, Roasted.— The following is William Cobbett's account of this process: — "Roasted ears," he says, "are certainly the greatest delicacy that ever came in contact with the palate of man. In America, where they bum wood upon the hearth, they contrive to have a bright fire, with a parcel of live wood coals on the hearth ; they lay something of iron across the two hand-irons, which are used in the fireplace, sweep the ashes up clean, and then they take the ears of corn and set them up along in a row, facing the fire, and leaning gently against the bar which they have put across. When one side is brown, you turn the other side towards the fire ; or, rather, you turn them round gradually, until the whole be brown; and when the whole of the grains be brown, you lay them in a dish, and put them on the table. These are so many little bags of roasted milk, the sweetest that can be imagined ; or, rather, are of the most delightful taste. You leave a little tail of the ear, two inches long, or thereabouts, to turn it and handle it by. You take a thin piece of butter upon a knife, which will cling to the knife on one side, while you gently rub it over the ear from the other side. 'Thus the ear is buttered ; then you take a little salt, according to your fancy, and sprinkle it over the ear ; you then take the tail of the ear in one hand, and the point of the ear in the other hand, and bite the grains off the cob ; I need hardly say that this must be done with the fore teeth, and that those who have none must be content to live without green ears, for, as to taking the grains off with a knife, they are too deeply implanted to admit of that ; and, if you attempt cutting, you will cut cob and all.

Cassell's dictionary of cookery