ESSAYS-1 [93]
mentioned.
Pence. Pence. 3 lb. of Indian meal at ... ... 1 1/2 ... 4 1/2 3/4 lb. of molasses at ... ... 6 ... 4 1/2 1 oz. of salt at 2d. per lb. ... ... ... 0 1/8 ------ Total for the ingredients, 9 1/8
As this pudding weighed 10 1/16 lbs. and the ingredients cost nine pence and half a farthing, this gives three farthings and a half for each pound of pudding.
It will be observed, that in this computation I have reckoned the Indian meal at no more than 1 1/2d per pound, whereas in the calculation which was given to determine the expense of preparing hasty-pudding it was taken at two pence a pound. I have here reckoned it at 1 1/2d. a pound, because I am persuaded it might be had here in London for that price, and even for less.--That which has lately been imported from Boston has not cost so much; and were it not for the present universal scarcity of provisions in Europe, which has naturally raised the price of grain in North America, I have no doubt but Indian meal might be had in this country for less than one penny farthing per pound.
In composing the Indian pudding above mentioned, the molasses is charged at 6d. the pound, but that price is very exorbitant. A gallon of molasses weighing about 10 lb. commonly costs in the West Indies from 7d. to 9d. sterling; and allowing sufficiently for the expenses of freight, insurance, and a fair profit for the merchant, it certainly ought not to cost in London more than 1s. 8d. the gallon[18]; and this would bring it to 2d. per pound.
If we take the prices of Indian meal and molasses as they are here ascertained, and compute the expense of the ingredients for the pudding before mentioned, it will be as follows:--
Pence. Pence. 3 lb. of Indian meal at ... ... 1 1/4 ... 3 3/4 3/4 lb. of molasses at ... ... 2 ... 1 1/2 1 oz. of salt at 2d. per lb. ... ... ... 0 1/8 ------ Total for the ingredients, 5 3/8
Now as the pudding weighed 10 1/16 lbs. this gives two farthings, very nearly, for each pound of pudding; which is certainly very cheap indeed, particularly when the excellent qualities of the Food are considered.
This pudding, which ought to come out of the bag sufficiently hard to retain its form, and even to be cut into slices, is so rich and palatable, that it may very well be eaten without any sauce; but those who can afford it commonly eat it with butter. A slice of the pudding, about half an inch, or three quarters of an inch in thickness, being laid hot upon a plate, an excavation is made in the middle of it, with the point of the knife, into which a small piece of butter, as large perhaps as a nutmeg, is put, and where it soon melts. To expedite the melting of the butter, the small piece of pudding which is cut out of the middle of the slice to form the excavation for receiving the butter, is frequently laid over the butter for a few moments, and is taken away (and eaten) as soon as the butter is melted. If the butter is not salt enough, a little salt is put into it after it is melted. The pudding is to be eaten with a knife and fork, beginning at the circumference of the slice, and approaching regularly towards the center, each piece of pudding being taken up with the fork, and dipped into the butter, or
dipped into it IN PART ONLY, as is commonly the case, before it is carried to the mouth.
To those who are accustomed to view objects upon a great scale, and who are too much employed in directing what ought to be done, to descend to those humble investigations which are necessary to show HOW it is to be effected, these details will doubtless appear trifling and ridiculous; but as my mind is strongly impressed with the importance of giving the most minute and circumstantial information respecting the MANNER OF PERFORMING any operation, however simple it may be, to which people have not been
Pence. Pence. 3 lb. of Indian meal at ... ... 1 1/2 ... 4 1/2 3/4 lb. of molasses at ... ... 6 ... 4 1/2 1 oz. of salt at 2d. per lb. ... ... ... 0 1/8 ------ Total for the ingredients, 9 1/8
As this pudding weighed 10 1/16 lbs. and the ingredients cost nine pence and half a farthing, this gives three farthings and a half for each pound of pudding.
It will be observed, that in this computation I have reckoned the Indian meal at no more than 1 1/2d per pound, whereas in the calculation which was given to determine the expense of preparing hasty-pudding it was taken at two pence a pound. I have here reckoned it at 1 1/2d. a pound, because I am persuaded it might be had here in London for that price, and even for less.--That which has lately been imported from Boston has not cost so much; and were it not for the present universal scarcity of provisions in Europe, which has naturally raised the price of grain in North America, I have no doubt but Indian meal might be had in this country for less than one penny farthing per pound.
In composing the Indian pudding above mentioned, the molasses is charged at 6d. the pound, but that price is very exorbitant. A gallon of molasses weighing about 10 lb. commonly costs in the West Indies from 7d. to 9d. sterling; and allowing sufficiently for the expenses of freight, insurance, and a fair profit for the merchant, it certainly ought not to cost in London more than 1s. 8d. the gallon[18]; and this would bring it to 2d. per pound.
If we take the prices of Indian meal and molasses as they are here ascertained, and compute the expense of the ingredients for the pudding before mentioned, it will be as follows:--
Pence. Pence. 3 lb. of Indian meal at ... ... 1 1/4 ... 3 3/4 3/4 lb. of molasses at ... ... 2 ... 1 1/2 1 oz. of salt at 2d. per lb. ... ... ... 0 1/8 ------ Total for the ingredients, 5 3/8
Now as the pudding weighed 10 1/16 lbs. this gives two farthings, very nearly, for each pound of pudding; which is certainly very cheap indeed, particularly when the excellent qualities of the Food are considered.
This pudding, which ought to come out of the bag sufficiently hard to retain its form, and even to be cut into slices, is so rich and palatable, that it may very well be eaten without any sauce; but those who can afford it commonly eat it with butter. A slice of the pudding, about half an inch, or three quarters of an inch in thickness, being laid hot upon a plate, an excavation is made in the middle of it, with the point of the knife, into which a small piece of butter, as large perhaps as a nutmeg, is put, and where it soon melts. To expedite the melting of the butter, the small piece of pudding which is cut out of the middle of the slice to form the excavation for receiving the butter, is frequently laid over the butter for a few moments, and is taken away (and eaten) as soon as the butter is melted. If the butter is not salt enough, a little salt is put into it after it is melted. The pudding is to be eaten with a knife and fork, beginning at the circumference of the slice, and approaching regularly towards the center, each piece of pudding being taken up with the fork, and dipped into the butter, or
dipped into it IN PART ONLY, as is commonly the case, before it is carried to the mouth.
To those who are accustomed to view objects upon a great scale, and who are too much employed in directing what ought to be done, to descend to those humble investigations which are necessary to show HOW it is to be effected, these details will doubtless appear trifling and ridiculous; but as my mind is strongly impressed with the importance of giving the most minute and circumstantial information respecting the MANNER OF PERFORMING any operation, however simple it may be, to which people have not been