The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1901-01-17

the ground" After those simple NOR
tars were abandoned elsewhere they
were used on Long Island. and it was
jestingly told that shippers in a fog
could always get their bearings of the
Long Island coast. because they could
hear the pounding Of the samp NOR
tars.
Rude hand mills were next used.
called quernes, or quarnes; the word
is frequently seen in old inventories.
and some are still in existence and
known as samp mills Windmills fol-
lowed, Of which the Indians were very
much afraid, dreading stheir long arms
and great teeth biting the corn in
pieces" AS soon as maize was plenti-
ful mills were started in many towns
windmill at Watertown In 1881, the
second at Lynn. in 1888 The same
year the first water mill. at Dorchester.
was built In Ipswich a grist mill was
built in 1886. and there was a tide mill
at Salem In 1910.
Samp porridge was a derivative Of
Indian and Duseh parentage. It was
samp cooked in Dutch fashion, like a
hutespot, or hodgepot, with salt beef
or pork and potatoes and other roots.
such as carrots and turnips. These we're
boiled together in a vast kettle. usu-
ally In large quantity, as the Dorridge
was better liked after several days
cooking. A weeks supply for a fam
lily was often cooked at one time. After
much boiling a strong crust was form
ed next the pot, and sometimes. to-
ward the end of the boiling. the pOr-
ridge was lifted out Of the pot bodily
by the crust and served crust and all.
Suppawn, another favorite Of the
settlers, was an Indian dish made from
Indian corn: It was a thick cornmeal
and milk porridge. It soon was seen
on every Dutch table, and is spoken Of
by all travellers in early New York and
In the southern colonies.
Wood, in his New England prospect
us, thus defines no-cake, or nokick:
1T is Indian corn parched in the hot
ashes, the ashes being sifted from II.
it is afterward beaten to powder and
put into a long leatherne bag trussed
at their backe like a knapsacke, out
OF which they take three spoonsfull a
day" It was held to be the most sus-
taining food known, and in most con-
densed form. Both Indians and white
men carried it in pouch on long jour
neys and mixed it with snow in the
winter and water in summer. Brad
ford and all the contemporary writer's
note its wonderful sustaining qualities
Roger Williams says a spoonful Of this
meal and water made him many good
meal Gookin says it was sweet. tooth
some and hearty. With only this nour-
ishment the Indians could carry loads
~htter for elephants than men,"
Roger Williams said that sukquttah-
bash was corn seethed like beans. Our
word succotash is applied to corn
"seethed" with beans. Hasty pudding,
an English name. was applied to a
mush made OF Indian meal. Pones
were the red mems appones.
The love OF the aborigines for ''roast-
ing ears was quickly shared by the
white man. In Virginia a series Of
paintings from the first OF April to
the last Of June afforded a three
months succession Of roasting ears.
The harvesting Of the corn afforded
one Of the few scenes Of gayety In the
lives OF the colonists. A dairy Of one
Ames OF Dedham, Mass. in the year
1867, thus describes a corn-husking.
Made an husking Entertainm't Pos
sibly this leafe may last a Century and
faII into the hands Of some inquisitlve
Person for whose Entertainm't l will
inform him that now there is a Gus
tom amongst rs Of making an Enter
talnment at husking CT Indian Corn
whereto all the neighbOring SWANS are
invited and after the Corn is finished
they like the HOttentots give three
cheers or huzza's but cannot carry in
the husks without a Rhum bottle; they
feign great Exertion but do nothing till
Rhum enlivens them, when all is done
in a trice. then after a hearty Meal
about 10 at Night they go to their pas
times Alice Morse Earle in Chicago
Record.