Dried, Parched & Popped corn.

Dried Corn, Parched Corn, & Popped Corn.

There are several ways you can cook & preserve corn. Corn can be boiled, & it can be added to other vegetables & meat. Corn can be parched & ground into a meal or flour & carried on the trail as a trail food. This ground parched meal can have water added to it to make it more palatable. Corn can also be popped & eaten & this popped corn can also be carried as a trail food.

Left to right: Parched corn, dried corn, & popped corn.

Corn can be dried on the cob by hanging it from it’s outer leafy layer & it can then be stored. Or this dried corn can be parched & stored or ground into a meal & stored.

Dried corn can be made by cutting the corn from the cob & spreading it on bark in the sun, or it can be dried on the cob by hanging in the sun. Dried corn is just that, corn which has been dried. But parched corn is a super dried corn. To parch corn you can either: remove it from the cob & spread it on flat rocks in or around the fire, or you can place it in the hot ashes until done & then sift the ashes. When pottery came into use, a clay pot would be placed in the fire at an angle & hot ashes would be piled up & placed over the pot. Shucked corn would then be placed into the pot to parch. When parched, the corn kernels would be hard & crisp.

Another way to use the clay pot was to part fill the pot with hot ashes, & then add the shucked corn. Later when iron pots & skillets were available, the shucked corn would be placed in these & shaken periodically to make sure the corn kernels did not burn. I have found no mention of oil or grease being used in the parching process.

Popped corn was made with a different corn to the normal white, yellow or sweet corns. Popped corn is a type of flint corn, & to make it you can place it on a hot flat rock in the fire, or you can place it in hot ashes. When it pops, the kernels will jump from the fire or the ashes & must be retrieved. If placed in an iron pot with a lid, it may be wise to rub a little grease round the inside of the pot, but not too much.

Drying corn on the cob by tying the gathered husk & hanging.

AMERICAN INDIAN CORN DISHES By 1CPuriel H. Wright

Botah Kap.ussa (Cold Flour) : Shell corn from the cob when the grain has reached the stage where it is firm but not dry. Place the shelled corn in a large pot of hot ashes, keeping the pot over coals of fire until the corn is parched a golden brown, in the meantime stirring the grain to keep it from scorching. Put the corn into the fanner, and clean off the ashes. Next pound the corn in the mortar until the husks are loosened. Again clean out the husks from the grain in the fanner. Beat the clean corn into flour in the mortar. This parched corn flour may be sweetened with enough sugar to taste. Add enough water to dampen a small serving, and eat as a cereal. A small amount of botah kapussah will go a long way as food. In tribal times, the Indian hunter took a small bag of this unsweetened food with him on long expeditions, often traveling many days with nothing else to eat except botaic kapussuh, a little at a time generally mixed with water. This cold flour was a boon on a long hunting expedition because a small amount was nourishing, and a bag of it was light and easy to carry.

http://digital.library.okstate.edu/Chronicles/v036/v036p155.pdf

Parched Corn or Nokehick
[Parched corn was called nokehick by the Indians, but the Englishmen called it nocake.]
 “Nocake, as they call it which is nothing but Indian corne parched in the hot ashes being sifted from it, it is afterward beaten to a powder, and put into a long leatherne bag, trussed at their backe like a knapsake; out of which they take thrice three spoonfulls a day, dividing it into three meales.”

Wood's New England's Prospects [1634]

 “Parched meal...is a readie wholesome food which they eate with a little water, not or cold; I have travelled with neere 200 of them at once, neere 100 miles through the woods, every man carrying a little basket of this at his back, and sometimes in a hollow Leather Girdle about his middle sufficient for a man three or foure daies: With this readie provision, and their Bow and Arrowes, are they ready for War, and travell at an houres warning. With a spoonfull of this meale and a spoonefull of water from the Brooke, have I made many a good dinner and supper.”

Roger Williams A Key into the Language of America [1643]

http://www.rootsweb.ancestry.com/~mosmd/foods.htm

Maxi'diwiac (Buffalo Bird Woman) (ca.1839-1932) of the Hidatsa Indian Tribe

Originally published as

Agriculture of the Hidatsa Indians: An Indian Interpretation by Gilbert Livingstone Wilson, Ph.D. (1868-1930)

http://digital.library.upenn.edu/women/buffalo/garden/garden.html

Drying Corn On The Cob For Storing Or Trail Food. VIDEO.

Heritage Native corn is braided by their husks and hung to finish the drying process. Demonstrated by www.WoodlandIndianEDU.com

http://woodlandindianedu.hubpages.com/hub/historic-native-american-foods-of-the-northeast#;

Travellers With Knapsack.

The traveller on the left appears to be using a large snapsack, whilst his companion on the right has indeed got a knapsack. Note the live food provisions on top of the snapsack, or is he going to market?

Ferdinand Kobell

German (Mannheim, Germany 1740 - 1799 Munich, Germany)

Traveller with a Knapsack.

Still life with Sausage and Mustard pot – unknown artist 18th century

Samuel Hearne.8. June 1770. Pack Weight and Shelter.

The snow was by this time so soft as to render walking in snow-shoes very laborious; and though the ground was bare in many places, yet at times, and in particular places, the snow-drifts were so deep, that we could not possibly do without them. By the sixth, however, the thaws were so general, and the snows so much melted, that as our snow-shoes were attended with more trouble than service, we all consented to throw them away. Till the tenth, our sledges proved serviceable, particularly in crossing lakes and ponds on the ice; but that mode of travelling now growing dangerous on account of the great thaws, we {29} determined to throw away our sledges, and every one to take a load on his back.[82]

This I found to be much harder work than the winter carriage, as my part of the luggage consisted of the following articles, viz. the quadrant and its stand, a trunk containing books, papers, &c., a land-compass, and a large bag containing all my wearing apparel; also a hatchet, knives, files, &c., beside several small articles, intended for presents to the natives. The awkwardness of my load, added to its great weight, which was upward of sixty pounds, and the excessive heat of the weather, rendered walking the most laborious task I had ever encountered; and what considerably increased the hardship, was the badness of the road, and the coarseness of our lodging, being, on account of the want of proper tents, exposed to the utmost severity of the weather. The tent we had with us was not only too large, and unfit for barren ground service, where no poles were to be got, but we had been obliged to cut it up for shoes, and each person carried his own share. Indeed my guide behaved both negligently and ungenerously on this occasion; as he never made me, or my Southern Indians, acquainted with the nature of pitching tents on the barren ground; which had he done, we could easily have procured a set of poles before we left the woods. He took care, however, to procure a set for himself and his wife; and when the tent was divided, though he made shift to get a piece large enough to serve him for {30} a complete little tent, he never asked me or my Southern Indians to put our heads into it.
Beside the inconvenience of being exposed to the open air, night and day, in all weathers, we experienced real distress from the want of victuals. When provisions were procured, it often happened that we could not make a fire, so that we were obliged to eat the meat quite raw; which at first, in the article of fish particularly, was as little relished by my Southern companions as myself.[83]

 

Notwithstanding these accumulated and complicated hardships, we continued in perfect health and good spirits; and my guide, though a perfect niggard of his provisions, especially in times of scarcity, gave us the strongest assurance of soon arriving at a plentiful country, which would not only afford us a certain supply of provisions, but where we should meet with other Indians, who probably would be willing to carry part of our luggage. This news naturally gave us great consolation; for at that time the weight of our constant loads was so great, that when Providence threw any thing in our way, we could not carry above two days provisions with us, which indeed was the chief reason of our being so frequently in want.

Samuel Hearne on his Journey to the Coppermine, 1770
Charles William Jefferys/Library and Archives Canada/C-070250