Identifier: annualreportofr31850newy (find matches)
Title: Annual report of the regents of the university on the condition of the State Cabinet of Natural History and the historical and antiquarian collection annexed thereto
Year: 1850 (1850s)
Authors: New York State Museum
Subjects: Science
Publisher: Albany, Regents of the University
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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red next, and is used principally for charringand drying; the white last, and is the favorite corn of the Indians; itis used for bread, and supplies the same place with them that wheatdoes with us. They shell their corn by hand, and pound it into flourin wooden mortars. In two hours from the time the corn is taken fromthe ear it is ready to eat, in the form of unleavened bread. It is hulledin the first instance, by boiling in ashes and water; after the outer skinis thus removed from each kernel, it is thoroughly washed, and poundedinto flour or meal in a mortar, of which a representation will be foundon the next page, (74.) Having been passed through a sieve basket, toremove the chit and coarser grains, it is made into loaves or cakes aboutan inch in thickness, and six inches in diameter; after which they arecooked by boiling them in water. Upon bread of this description, andupon the fruits of the chase, the Indian has principally subsisted fromtime immemorial. 74 Mortar and Pounder.
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Mortar, 2 feet. Pounder, 4 feet. The practice of charring corn is of great antiquity among the Redrace. In this condition it is preserved for years without injury. Cachesor pits of charred corn, have been found in the vicinity of ancient 75 works and deserted settlements, in various parts of the country. Manyof these are supposed to reach back to the period of the Mound builders.How far this custom prevailed among the Iroquois, cannot with certaintybe determined; neither do we know whether those caches, which arestill discoved in various parts of the State, are to be ascribed to them.It is certain, however, that they were in the habit of charring corn, topreserve it for domestic use. The Senecas still do the same. For thisuse the red corn is preferred. When green the corn is picked, androasted in the field before a long fire, the ears being set up on end in arow. It is not charred or blackened entirely, but roasted sufficiently todry up the moisture in each kernel. The corn is then sh

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