The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1886-03-25
Pioneer Life-NO. 4.
BY DAVIS MACKLEY.

good bread made of grated meal. 1t
was still better for. mush. The way
mush was made was to put clean
water in pot, put in a handful OF
salt, hang the pot over the fire, and
when the water began to boil-not
before, let one or two handfulls OF
the meal slowly fall into the water,
all the time stirring it with the mush
stick. paddle with long handle.
Let it boil for several minutes. Then
stir in little more meal, then let 1T
boil again. When thick enough, and
it should not be too thick, let it boil
for some time, stirring it we'll and
often. 1t was then taken out with
the mush stick and put on pewter
| plates. When a little cool, take tin
cup half full of cold sweet milk, and
with pewter spoon take bite at
time. from the mush near the edge OF
the plate, dip it in the milk, and thus
go on until you were full. You could
not iniure yourself by eating all you
could swallow.
There was always contest among
the children who should eat the mush
that stuck to the pot, after the main
portion had been taken out. This
was the best part Of it. If any mush
were left at supper, it would be cut
in slices next morning. and fried for
breakfast.
During the winter, hominy was
used. Shelled corn was put into a
pot and lye from wood ashes poured
into it. and boiled until the bran on
the grains became loosened. 1t was
then put into clean water and rubbed
with the hands until all the bran was
taken off, and poured out with the
water. Several waters were used.
The corn was then soaked in clean
water over night, to get all the lye
out Of it. In very cold weather this
: corn could be kept for time, but il
was generally all boiled at once. Ii
took several hours to boil it until il
was tender. When tender, it hao
swollen to twice the original size OF
the grains. The children would eat
it at this stage, putting some in til
cup, and putting milk and salt in it
While hot, they would sometimes pu
it on plate, and put salt and butte
in it. When done, the hominy wa
put in keller, or wooden vessal, ant
set in a cool place. For breakfast
portion was put in an oven, ant
pounded with the large end of an irol
wedge, and then salted, and fried, gen
orally putting it in the grease iron
the fried beacon.
Nearly all the bread used was mad
of corn meal It was baked in cas-
hon oven. The ovens were of differ
ent sizes, holding from two to thre
gallons. There were three feet, abou
the size and length of mans finger
and two ears, one on each side, nea
the top. Into these ears pot hook
were inserted, when the oven had t
he lifted. Pot hooks were made 9
two iron rods, curved, and joined a
the upper end by loose rivet, an
hooks at the lower end. Each piec
was some fifteen inches long, and b
opening or closing would fit any size
pot. The lid of the oven was cor
cave, and had an eye on top, by whlc
it could be lifted. It had a fang
around the edge, turned up some tw
or three inches, to keep the live Goa
from rolling off. When the doug
was put in the oven live Goals wei
put under it, and the lid, heated, o
the fire, was put on, and live Goa
were put on the lid, with show
+ made of clapboard. There were n
h iron shovels. The wooden shovel We
'- in blaze, and had to be frequentl
" run into the ashes to put out the fir
. - The dough was made by pourin
some boiling water upon the mea
and then putting in enough col
water to make it so it could (
kneaded with the hands. A larg
double handful of the dough WE
formed into a kind of ball, and pu
into one corner Of the oven. Three {
four Of these dodgers were put in fl
one baking. Some times the owe
was filled half full or more, leveled o
top and baked. This was called
pone. Some times the sweetes
pumpkins were boiled very tende
well mashed, and mixed with til
dough, and baked in pone. Th
made good bread. Some times th
dough was permitted to remain in
warm place for few hours, until th
first stages Of fermentation had con
menced, and this was baked as pom
It had slightly sweetish taste, an
was we'll relished.
Shortened corn bread was popula
especially among the children.
was shortened by putting lard in th
dough
The very best corn bread was th
johnny cake-especially when we
shortened. The johnny cake boar
was clapboard made smooth with
drawing knife. and the corners rour
o ded. Dough enough was put on th
J. board to cover it about one inch thicl
,, I'll - ~, 4bo oloan boor+b on