p of Cambridge College, Mass.," to which
University he felt much indebted for his early instruction in Natural
Philosophy.

His life illustrates not only what a poor boy may become, but also what
simple things a great man can do to promote the welfare of his fellow
men. The military classes of Bavaria, and indeed all the poor of
Europe, suffered for the want of food, and Count Rumford brought to
their notice two articles of food to which they were strangers,
healthful, nutritious, and cheap. The first was the use of the potato,
which was raised only to a limited extent; but, through his exertions it
came to be generally cultivated, much to the improvement of the
condition of the poor. He received the gratitude of thousands for his
efforts. The other blessing was the use of Indian corn in making
_hasty-pudding_, which is a live Yankee invention. His instructions on
this point shall be given in his own words, as they appeared in his
essay written for European readers.

"In regard to the most advantageous mode of using Indian corn, as food,
I would strongly recommend a dish made of it, that is in the highest
estimation throughout America, and which is really very good and
nourishing. This is called _hasty-pudding_, and is made in the following
manner: A quantity of water, proportioned to the quantity of pudding to
be made, is put over the fire, in an open iron pot or kettle, and a
proper quantity of salt, for seasoning; the salt being previously
dissolved in the water, Indian meal is stirred into it, little by
little, with a wooden spoon with a long handle, while the water goes on
to be heated and made to boil, great care being taken to put in the meal
in very small quantities, and by sifting it slowly through the fingers
of the left hand, and stirring the water about briskly at the same time
with the spoon in the right hand, to mix the meal with the water in such
a manner as to prevent lumps being formed. The meal should be added so
slowly that when the water is brought to boil, the mass should not be
thicker than water-gruel, and half an hour more at least, should be
employed to add the additional quantity of meal necessary for bringing
the pudding to be of the proper consistency, during which time it should
be stirred about continually, and kept constantly boiling. The method of
determining when the pudding has acquired a proper consistency, is this:
the wooden spoon used for stirring it being placed upright in the
ke