The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1847-11-12
BuckWheat for Food.

AT an agricultural conversation,
held at Boston, by the members OF
the Massachusetts, Legislature, two
or three years since, there was all
but a universal condemnation en-
pressed upon buckwheat for food
The only exception to this condem-
nation which we now remelsbe err,
was from MIR. Buckminister, the edit
or of the Ploughman.
Many were atloss to account for
the tact that SO singular an opinion
should be SO generally concured in,
at that place. But the fact is, that
the Yankees, though they know a
good many things, do not, know how
to manage buckwheat. We have had
some experience, and can say that
we never did eat a good buckwheat
cake in New England. The article,
as secn.by u, was universally black,
gritty, and heavy. 1t was common
to manage the crop in something
like the following ma ncr, in that re-
gion, say fifteen years ago. 1t was
suffered to stand till dead ripe, then
moved or Graded, and the gavels ra-
ked upon the ground, where they
were suffered 10 lie. A bed was
made in the field, aud the threshing
was also done upon the earth. The
grain was then run through tanning
mill-then ground without being
cleaned from its dirt, and not bolted.
1t was merely sittcd for use, and the
cakes made Of it were such as de-
scribed. 1t possible that some of
our readers may manage it the same
way.
The buckwheat -four sold in this
city, where it is an article of gener-
al consumption during the winter
season, is, when cooked, as white as
that of wheat, equally as free from
grit, and as light and there is no
reason why it should be otherwise.
10 make this sort offlour, the grain
IS cut before it is dead ripe. Instead
OF the gavels being suffered to lie on
the earth, they are mostly set on end,
TIL dry. II is then carried to the
Barn iloor, and threshed like other
grain. When taken to the mill, it is
passed through the smut machine,
and cleaned Of all grit. 1t is then
ground and bolted like wheat, and is
as clean as the -four of that article.
One word as to its cooking. The
batter is mixed with good yeast, and
suffered to stand over night. In the
mornlnga little saleratus is AIDED &c
correct acidity, and the cakes are
ready for baking. Now as to the
eating.
Let no man think of eating then
otherwise than hot. A cold buck.
wheat cake is not to be endured
Onc must cook while the rest eat
Then as to tho dressing. Do net ca'
mo'asses upon them. It's exc crable
Procure syrup, not molasses. The
"rS, costs here seventy-fve cents pei
gallon, while molasses costs Gfty-si,
cents.
MANY accuse buckwheat Of being
a, an unhealthy food. We do not be.
aevo a word oft. The eruption o
the SKIN, attributed to it, are cithc,
que to the quantities of butter will
which the cakes are eaten. or to In,
sand and dirt swallowed with them
No wonder those who eat dirt, hav,
orIptions. They should have them
and would cheated of their dues, i
they did not.
A very small quantity ofbutter, o
grease of any kind, is required wit
buckwheat cakes. Moderation j
best, not t, only for health, but for tn
taste The persons who will not rel
ish buckwheat cakes made by tn
pattern here laid down, are probu
: bly, fsw.--Prairic Farmer. :