Corny Fact

I was surprised that Carole Sugarman didn’t bother to explain the meaning of “corned” beef in her article (“St. Pat and Corned Beef: An American Tradition,” March 14). According to my “Joy of Cooking,” “This salted beef actually has nothing to do with corn but got its name in Anglo-Saxon times when a granular salt the size of a kernel of wheat--’corn,’ of course, to a Briton--was used to process it.”

--DONNA CARTER

San Clemente