BOILED GRAIN.

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The most general article of diet among mankind is rice. Thismay be made into a variety of dishes ; but simple boiling is all thatis required, to render it a proper substitute for bread. It mayeither be eaten alone, or with milk. In the east, it is used withmeat, in the same manner as we do bread. The people of thiscountry believe that rice proves injurious to the eyes ; but thisseems to be without foundation, as it has no such effect on thosewho make it the principal part of their food.

Many other kinds of grain will, when boiled, make goodsubstitutes for bread. Even those which make a harsh andunpleasant sort of bread, are often rendered very palatable byboiling. This is the case with all the leguminous class of plants,as peas, beans, <&e. Even oats and barley are more agreeable, aswell as more wholesome, when boiled, than made into bread.

All allow that peas and beans boiled, when young, are a greatluxury ; but when old, they are equally wholesome, and whenproperly cooked, by no means unpleasant. There are few whodo not relish peas-pudding, and even prefer it to bread. Beans arenot so fit for this purpose ; but they make an excellent ingredientin the poor man's broth, and whoever eats this broth will find littleoccasion for bread.

Peas and ¡jeans contain an equal quantity of sugar with wheat,oafs, or barky, and at the same time a greater proportion of oil,consequently are more nourishing. Tu* JùeTiB confirmed by dailyexperience.

On those farm? where peas and beans are raised in great abun-dance, the labourers are much fed on that sort of grain ; but whenremoved to farms where they are fed with other kinds of grain,they soon complain of a diminution of strength, and request asupply of peas.-meal as formerly.

Nature seems to have pointed out the propriety of the extensiveuse of peas and beans ; it being a fact, that when crops ofthat kindare duly alternated with crops of wheat, barley, or oats, the fertilityof the soil may be maintained, without rest or manure, for manyyears together. Wherea«, if the latter be raised on the same soilfor several years successively, they render it barren, so that, with-out rest or manure, its fertility cannot be preserved.

The people in England are but little accustomed to the use ofboiled grain, though in many countries it is eaten as a luxury.Boiled barley is a great favourite with the Dutch, and is eaten withmilk, butter, or molasses. It is the principal food of the Dutchsailors, who, in general, are both healthy and robust.

Barlev is one of the best ingredients in soup. Count Rumfordsays, it possesses the quality of iithing, or thickening soups, in asuperior degree to any other grain. We have reason, however, tobelieve that grits, or coarse oatmeal, will answer that purpose stillbetter.

Oatmeal is frequently made into bread ; but it is a much morewholesome, as well as agreeable food, when made into hasty-pudding, and eaten with milk. The peasants in many parts ofBritain make two meals a-day of it, while their children almostwholly subsist on it ; and it is well known that both old and young,who are thus fed, are healthy and robust.

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