{"newspaper_name": "The North-Carolina standard.", "edition": "01", "page": "p1", "byline": ""}
{"character_count": 1180, "word_count": 215, "ccnet_language_score": [0.9603000283241272], "ccnet_perplexity": [1095.5], "fasttext_language": ["en"]}
children Let those who have quailed under the
charge Of the highland regiment tell the results. p


"Bread made of rye is the chief food of farm.
ers and laborers in Germany and the north Of
Europe; it is of dark color, and little used with
US, but is very nourishing, and in time of scarcity
is good substitute for wheat. auslHeFE89 9dt,


Indian corn or maize is the food of man over
a large part of,the world, and makes bread and
cakes, not very palatable to US, but better than
nothing! in times of scarcity" So


Dr. B. places low value on our much esteem
ed Indian corn-admittng only, that it makes
abread and cakes which are better than moth.
ing in times of scarcity ]" The taste for different
articles of food is undoubtedly formed in a great
degree by habit. The Esquimaux relish the raw
flesh and blubber of the seal-our American In
dian their parched corn aud bears oil-the Scotch
man his broth ofoats or peas, or bread made from
those articles-while we in this country, who
have duly learned the {" art and mystery" Of cook
ing Indian corn, considert equally as "paiatable'
as any other article of bread-stnffs. "a s+A Es-'
l- 4'a.lz III iSat .assk NJ YLGnlticGt0T. "