gives an example in his amusing vein, and by a trial made at his own
farm in Long Island, he proved that neither their strength nor speed
deteriorates on corn.

The branch of man-feeding is, of course, an important department of the
subject. The forms in which it is made palatable and nutritious are
numerous, and appear under names of American origin that will sound
strange in the English ear. Before the corn is ripe it is frequently
roasted in the state of green ears. "When the whole of the grains are
brown, you lay them in a dish and put them upon the table; they 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, which will cling to the knife on one side,
while you gently rub it over the ear from the other side; then 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 bite the grains off the cobb." In the shape of _porridge_ the corn
is called _suppawn_.

_Mush_ is another form of the corn meal; Mr. Cobbett says, "it is not a
word to squall out over a piano-forte," "but it is a very good word, and
a real English word." It seems to mean something which is half pudding,
half porridge. _Homany_ is the shape in which the corn meal is generally
used in the southern states of America, but Mr. Cobbett has never seen
it. _Samp_ is the corn skinned, as we shell oats, or make pearl barley;
it is then boiled with pork or other meat, as we boil peas. It is in
fact corn soup, superior to all preparations of pulse, on account of
their indigestible qualities.