Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1904-10-10

ing ear by the first of June and July
respectively.
Even before it was fit to roast or
boil on the cob, it was made into
starch by the thrifty pioneers wife.
who cut the milky kernels from the
cob and let them fall into clear, cold
water, which precipitated the starch.
When the water was clear it was
carefully poured off and the starcn
spread out in shallow troys to dry.
There is picture hanging in mems
ory's gallery of lad sitting in front
of a large, rock-built fireplace, where
we'll built fire is burning. From be-
meath a hickory front stick CLOVIS a
mass of embers, while many hued ana
weird changing flames play like fairy
fountain and are lost in the blue coy
-umns of smoke that rise like incense
above the altar Of the gods. Arranged
with military precision on the grea,
broad hearth are a number Of dutcn
bake-ovens, one of which contains a
corn starch pudding or custard, made
with this home made corn starcn.
This much Of the picture might be
painted, but no artists brush can
paint or poets pen describe the joy
and satisfaction that boy had in eat
ing that same corn starch custard.
In ninety days after planting this
corn would be hard enough to CRATE.
A piece Of sheet iron or tin was punch
ed full of holes and then bent half
round, with the rough side out, ana
fastened to a piece of wood so as to
leave a space between the tin anc
wood for the grated corn, which was
made into batter and baked on a
griddle like buckwheat cakes, but was
much better. A little later it was
hard enough to grind in the mortar,
the first any only means of grinding
food stuff in those days. This prim;-
tive corn mill was made by following
out the top OF a stump foot or more
Deep with the bottom rounded like a
mortar. In this the corn was placed
for grinding, which was done by d
heavy piece Of wood hung from q
spring pole SO that it's lowed END,
which was rounded to fit the bottom
Of the stump, could be forced down
upon the corn. The spring pole drew
up the stick, the miller forced it down
upon the corn, and this was continued
until the corn was fine enough.
Corn was not only prepared in the
way already mentioned, but it was
made into succotash, honiny and hull
ed corn. Sucootash was made by cut
ting the green corn from the cob and
with tender beans dried for winter use
or cooled together fresh for daily use.
Honiny was coarse ground or cracked
corn, from which the outside hull was
sirted or blown out. This, when soak
ed soft, boiled until tender, and baked
with milk and honey, was dish fit for
a king. Hulled corn, or I've hominy,
was made by boiling the corn in I've,
made from wood ashes until the bulls
came off. 1t was then washed in watec
to remove all the hulls and I've, after
which it was boiled until soft. 1t was
eaten with milk, or fried, and was a
strong. wholesome food.
Besides this, the finer ground meal,
was baked into johnny cake, pumpkin
none. creckling cake and snow cake.
II was also made into a most delicious
pudding. called Indian pudding, with
sugar and milk. It also made most
excellent ration for the soldier. when
called to make long marches, IN the
MANY Indian wars, by parching. 1t Is
doubtful If there has ever been arration
d;scovered for the soldier that contains
moro noufishnert, pound Tor pound.
than well r1pened parched cq{n.
without corn the food supply would
NOT have been sufficient to support man
enough TO subdue the forest and the