From: owner-hist_text-digest@lists.xmission.com (hist_text-digest) To: hist_text-digest@lists.xmission.com Subject: hist_text-digest V1 #252 Reply-To: hist_text Sender: owner-hist_text-digest@lists.xmission.com Errors-To: owner-hist_text-digest@lists.xmission.com Precedence: bulk hist_text-digest Tuesday, March 9 1999 Volume 01 : Number 252 ---------------------------------------------------------------------- Date: Mon, 08 Mar 1999 18:55:25 -0600 From: John Dearing Subject: MtMan-List: Re: parched corn >the corn can be = >crushed to powder (a blender or food processor works well for this, or = >use a metate or a mortar & pestal) to make pinole, also known as = >rockahominy and other names. A small handful consumed with the help of = >a big drink of water or eating a large pellet made by mixing a handful = >of pinole with a little water will stick to your ribs better than you = >can imagine. Some folks season or flavor the pinole with salt or sugar = >and, sometimes, cinnamon. Suit yourself here, but remember that salt = >tends to draw moisture. An alternative is to buy coarsely ground cornmeal, the kind used to deep fry fish, mix it with maple sugar, finely chopped nuts, I use walnuts, and dried blueberries, and drink LOTS of water when ingesting this mix. I carry a bag of this "trail mix" tied to my belt so I don't have to dig through my pack to get to it. Be aware that LOTS of water, I say again, LOTS of water must be consumed with this mix to prevent dehydration, as the dry corn will absorb quite a bit of moisture from the stomach...then quite a bit more water is necessary for good digestion. WARNING: Failure to drink LOTS of water with dry cornmeal mix will bind you up tighter than a popcorn fart. I speak from experience J.D. ------------------------------ Date: Mon, 8 Mar 1999 20:05:09 -0400 From: Bob Spencer Subject: Re: MtMan-List: Re: parched corn >An alternative is to buy coarsely ground cornmeal, the kind used to deep >fry fish, >mix it with maple sugar, And a useful alternative to this is to spread your raw cornmeal out in a thin layer on a baking sheet and bake it at moderate temperature, stirring occasionally, until it is a nice golden brown color. This adds a very pleasant nutty parched flavor and helps prevent the need for so much water when you eat it since you are eating cooked corn, not raw. It is essentially the same as if you had parched the corn and then ground it. Easy on the browning, burnt corn/cornmeal isn't a favorite flavor of mine, even when mixed with maple sugar. Bob Bob Spencer non illegitimi carborundum est ------------------------------ Date: Mon, 8 Mar 1999 18:58:15 -0700 From: "Barry Conner" Subject: Re: MtMan-List: Re: parched corn Why are you going to all this trouble when several dealers sell good quality parched corn, either Flint or Blue parched corn is available. Goose Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus several others, usually around $3.85 to $4.00 a pound. Example: Blue parched corn is written about in early journals, and found on trade lists from the French Fur Trade in the North to the Spanish settlements in the South, across the Mississippi Valley to the Pacific in the West. A Native American product that was found on most of the trade routes throughout the Louisiana Purchase and its territory. Blue parched corn is roasted and then washed in a sea salt brine, (as done for centuries by Native Americans). Per references found in journals about Keaton, Boone, Bridger and others, this was done to make the corn last longer. It's also note worthy that they coarse ground their parched corn and mixed it with nuts, dried fruits and different sugars, depending on what was available in their area.(probably ground as its easier on their palate and digestive systems). [copied from C&SM] Buck See: http://www.teleport.com/~walking/clark/ - -----Original Message----- From: John Dearing To: hist_text@lists.xmission.com Date: Monday, March 08, 1999 5:55 PM Subject: MtMan-List: Re: parched corn > > >>the corn can be = >>crushed to powder (a blender or food processor works well for this, or = >>use a metate or a mortar & pestal) to make pinole, also known as = >>rockahominy and other names. A small handful consumed with the help of = >>a big drink of water or eating a large pellet made by mixing a handful = >>of pinole with a little water will stick to your ribs better than you = >>can imagine. Some folks season or flavor the pinole with salt or sugar = >>and, sometimes, cinnamon. Suit yourself here, but remember that salt = >>tends to draw moisture. > >An alternative is to buy coarsely ground cornmeal, the kind used to deep fry fish, >mix it with maple sugar, finely chopped nuts, I use walnuts, and dried blueberries, >and drink LOTS of water when ingesting this mix. > >I carry a bag of this "trail mix" tied to my belt so I don't have to dig through my >pack >to get to it. Be aware that LOTS of water, I say again, LOTS of water must be >consumed with this mix to prevent dehydration, as the dry corn will absorb quite a >bit >of moisture from the stomach...then quite a bit more water is necessary for good >digestion. > >WARNING: Failure to drink LOTS of water with dry cornmeal mix will bind you up >tighter than a popcorn fart. I speak from experience J.D. > > ------------------------------ Date: Mon, 8 Mar 1999 21:35:16 -0400 From: Bob Spencer Subject: Re: MtMan-List: Re: parched corn > Why are you going to all this trouble when several dealers sell good >quality parched corn, either Flint or Blue parched corn is available. Goose >Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus several >others, usually around $3.85 to $4.00 a pound. It's little trouble, fun to do your own, and a lot cheaper than $4/lb. > Blue parched corn is written about in early journals, and found on trade >lists from the French Fur Trade in the North to the Spanish settlements in >the South, across the Mississippi Valley to the Pacific in the West. A >Native American product that was found on most of the trade routes >throughout the Louisiana Purchase and its territory. Correct me if I'm mistaken, but it's my impression that blue corn is a product of the southwest, and was never grown in the east. At least, I've never seen it mentioned in writings about that area. Am I wrong about that? >Per references found in journals >about Keaton, Boone, Bridger and others, this was done to make the corn last >longer. A fair amount of time lapsed between Kenton/Boone and Bridger, and the scene of action had also moved far to the west, in general. I've always assumed that blue corn was grown by the southwestern tribes, not by those of the eastern woodlands, and was more a part of the beaver trapper era of the west than of the deerskin era of the east. >It's also note worthy that they coarse ground their parched corn >and mixed it with nuts, dried fruits and different sugars, depending on what >was available in their area. Probably so, but not always. From _Travels in Pensilvania and Canada_ by John Bartram, published 1751, concerning a trip undertaken in 1743, LOC # 66-24197 "We moved forward to our first cabin, where we dined on parched meal, which is some of the best Indian traveling provision. We had of it 2 bags, each a gallon, from the Indians at Onondago, the preparation of it is thus. They take the corn and parch it in hot ashes, till it becomes brown, then clean it, pound it in a mortar and sift it; this powder is mixed with sugar. About 1 quarter of a pint, diluted in a pint of water, is a hearty traveling dinner, when 100 miles from any inhabitants;..." If you leave the sugar out, it is also very good for thickening a pot of pocket soup or squirrel stew, if you have that as part of your victuals. Bob Bob Spencer non illegitimi carborundum est ------------------------------ Date: Mon, 8 Mar 1999 19:55:48 -0700 From: "Barry Conner" Subject: Re: MtMan-List: Re: parched corn Blue parched corn was marked [example] Bob, and states from where it was traded, west of the Mississippi, flint corn was found in the east and came west with the westward movement. A pound of parched corn, will last several outings, thats why I asked why your using a make shift item when its that cheap. - -----Original Message----- From: Bob Spencer To: hist_text@lists.xmission.com Date: Monday, March 08, 1999 7:38 PM Subject: Re: MtMan-List: Re: parched corn >> Why are you going to all this trouble when several dealers sell good >>quality parched corn, either Flint or Blue parched corn is available. Goose >>Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus several >>others, usually around $3.85 to $4.00 a pound. > >It's little trouble, fun to do your own, and a lot cheaper than $4/lb. > >> Blue parched corn is written about in early journals, and found on trade >>lists from the French Fur Trade in the North to the Spanish settlements in >>the South, across the Mississippi Valley to the Pacific in the West. A >>Native American product that was found on most of the trade routes >>throughout the Louisiana Purchase and its territory. > >Correct me if I'm mistaken, but it's my impression that blue corn is a >product of the southwest, and was never grown in the east. At least, I've >never seen it mentioned in writings about that area. Am I wrong about that? > ------------------------------ Date: Mon, 8 Mar 1999 22:10:34 -0400 From: Bob Spencer Subject: Re: MtMan-List: Re: parched corn > A pound of parched corn, will last several >outings, thats why I asked why your using a make shift item when its that >cheap. Guess I'll have to 'fess up, Barry, I'm even cheaper. Bob Bob Spencer non illegitimi carborundum est ------------------------------ Date: Mon, 08 Mar 1999 20:08:34 -0800 From: Roger Lahti Subject: Re: MtMan-List: Re: parched corn Barry Conner wrote: > Blue parched corn was marked [example] Bob, and states from where it was > traded, Barry, I'm a bit confused by this statement. I'm not sure what you are trying to say. > west of the Mississippi, flint corn was found in the east and came > west with the westward movement. I'm not comfortable with this at all. The indians of the southwest and into Mexico (where the cultivation and development of corn started) did and still do grow several types of corn including sweet, dent, and flint type corns. Of course the eastern indians grew corn, though I have no sure data on what color it was close at hand. Many indian tribes of the plains and elsewhere were famous for their corn, bean, and squash cultivation. The Mandans and others who lived along waterways such as the Missouri R all grew corn and other crops long before the white man came. These commodities were traded clear across the continent. And Blue corn was and is not the only corn that can be parched. In the southwest the indians have several score types they grow depending on climate and elevation and what the ultimate use for the corn will be. Apache "Chin mark" corn makes especially good parched corn and blue and red corns are often used to make special corn meals for tortillas and other flat breads. They are also soaked in lye (wood ash) to make a more digestible meal when ground or cooked whole. > A pound of parched corn, will last several > outings, thats why I asked why your using a make shift item when its that > cheap. Like Bob said, because it's fun. Fun to grow your own, parch your own, eat your own. It's called self sufficiency and goes hand in hand with making as much of your kit and caboodle yourself as you can. I remain..... YMOS Capt. Lahti' > > > -----Original Message----- > From: Bob Spencer > To: hist_text@lists.xmission.com > Date: Monday, March 08, 1999 7:38 PM > Subject: Re: MtMan-List: Re: parched corn > > >> Why are you going to all this trouble when several dealers sell good > >>quality parched corn, either Flint or Blue parched corn is available. > Goose > >>Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus > several > >>others, usually around $3.85 to $4.00 a pound. > > > >It's little trouble, fun to do your own, and a lot cheaper than $4/lb. > > > >> Blue parched corn is written about in early journals, and found on > trade > >>lists from the French Fur Trade in the North to the Spanish settlements in > >>the South, across the Mississippi Valley to the Pacific in the West. A > >>Native American product that was found on most of the trade routes > >>throughout the Louisiana Purchase and its territory. > > > >Correct me if I'm mistaken, but it's my impression that blue corn is a > >product of the southwest, and was never grown in the east. At least, I've > >never seen it mentioned in writings about that area. Am I wrong about that? > > ------------------------------ Date: Mon, 8 Mar 1999 23:18:40 EST From: ThisOldFox@aol.com Subject: Re: MtMan-List: Re: parched corn Bob Spencer writes: > Guess I'll have to 'fess up, Barry, I'm even cheaper. No one will disagree with that....specially them that knows ya. On the other hand, Buck sells some fine goods. His barley grits makes a fine trekkin breakfast and the millet flour makes some good hotcakes. The yaller peas are a delicacy when laced with a big chunk of fatback. You really owe it to yourself to check out his website for some well researched period foods for sale. Dave Kanger ------------------------------ Date: Mon, 8 Mar 1999 23:39:51 -0400 From: Bob Spencer Subject: Re: MtMan-List: Re: parched corn >On the other hand, Buck sells some fine goods. His barley grits makes a fine >trekkin breakfast and the millet flour makes some good hotcakes. The yaller >peas are a delicacy when laced with a big chunk of fatback. You really owe it >to yourself to check out his website for some well researched period foods for >sale. Ah, commerce rears its ugly head! Didn't realize Buck had stuff for sale, thought we were having a historical discussion. Maybe Buck can answer a question...since corn sells for plus or minus $2.00 for a *bushel*, why is parched corn a bargain at $4.00 per *pound*? Just the romance of it? I understand about paying for romance, but that's a hell of a lot of value added! I'll check out the site, TOF, thanks. Bob Spencer non illegitimi carborundum est ------------------------------ Date: Mon, 8 Mar 1999 23:31:48 EST From: Traphand@aol.com Subject: MtMan-List: The War of 1812 in the West Symposium AMM Brothers: Thought you might want to post this on your website. Traphand Rick Petzoldt Traphand@aol.com "The War of 1812 in the West Symposium" March 28-29, 1999 The General Daniel Bissell Home 10225 Bellefontaine Road St. Louis, MO 63137 Schedule Saturday: 9 AM--The Detroit Campaign 10 AM--Women Captives of the Fort Dearborn 11 AM--Ambush at Loutre Creek: The Death of Captain James Callaway, Missouri Ranger 1:30 PM--Artillery in the War of 1812 2:30 PM--Military River Boats on the Missouri 3:30 PM--Fort Russell, Illinois Territory Sunday: 9 AM--Blood Sport: Cock Fighting 10 AM--A Stand of Arms 11 AM--The United States Dragoons in The War of 1812 ------------------------------ Date: Mon, 8 Mar 1999 23:54:37 EST From: NaugaMok@aol.com Subject: Re: MtMan-List: Wire inlays In a message dated 99-03-08 16:52:29 EST, you write: << First I'd rather try it with this one (ie: cheap kit), rather thn my next rifle I plan to build which will be much more complex. (call it OJT) Good idea. If it comes out good, then replace the barrel, lock & trigger, & you'll have a decent rifle! Sorry, couldn't resist -- Have sent a lot of lead down range out of a CVA. < Does anyone have any suggestions for a good drawing source online or books, where I can get some ideas on patterns? >> The latest Muzzleloader magazine (Mar/April, 99) has a good article on laying out the scrolls, & some good examples of carving. Wire inlays followed the same patterns the carvings did, for the most part unless they were simple outlines of, say, the lock mortise, tang, & side plate. There's a book out called "Steel Canvas" by R.L. Wilson -- ISBN: 0-679-40673-5 (on the shelf at Barnes & Noble here) that shows a whole bunch of origional rifles & their artwork. You need to look at the work being done in the 1820's & 30's when the carving kinda went away & inlays took over. Some were realy elaborate. This is a GREAT idea book for recreating an origional. NM ------------------------------ Date: Tue, 9 Mar 1999 08:40:27 +1300 From: "The Brooks" Subject: MtMan-List: parched corn Subject: parched corn > Why are you going to all this trouble when several dealers sell good >quality parched corn, either Flint or Blue parched corn is available. Goose >Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus several Very simple Buck.. Those places you mention happen to be about 16,000 miles away and freight over that distance aint cheap and then of course you have to get it past customs...... get the picture. Kia Ora, Big Bear In hot humid Marlborough New Zealand. ------------------------------ Date: Tue, 9 Mar 1999 05:25:52 -0500 From: "sean" Subject: Re: MtMan-List: Re: parched corn Could you please send me the web site? I missed it.... sean@peganet.com Thanks.... :) - -----Original Message----- From: ThisOldFox@aol.com To: hist_text@lists.xmission.com Date: Monday, March 08, 1999 11:24 PM Subject: Re: MtMan-List: Re: parched corn >Bob Spencer writes: >> Guess I'll have to 'fess up, Barry, I'm even cheaper. > >No one will disagree with that....specially them that knows ya. > >On the other hand, Buck sells some fine goods. His barley grits makes a fine >trekkin breakfast and the millet flour makes some good hotcakes. The yaller >peas are a delicacy when laced with a big chunk of fatback. You really owe it >to yourself to check out his website for some well researched period foods for >sale. > >Dave Kanger > > ------------------------------ Date: Tue, 09 Mar 1999 06:42:41 -0500 From: "F.Vital" Subject: Re: MtMan-List: Re: parched corn Bob Spencer wrote: > Ah, commerce rears its ugly head! Didn't realize Buck had stuff for > sale, thought we were having a historical discussion. > > Maybe Buck can answer a question...since corn sells for plus or minus $2.00 > for a *bushel*, why is parched corn a bargain at $4.00 per *pound*? Just > the romance of it? I understand about paying for romance, but that's a hell > of a lot of value added! > Cause the utility companies charge for the energy used to parch the corn. Plus someone has to stand there and stir the corn, and everyone figures that their time is worth at least a couple of bucks. - -- Frank Vital Auburn University Mechanical Engineering Senior personal page: http://www.auburn.edu/~vitalfr/ web master for: http://www.bpaccuracy.com ------------------------------ Date: Tue, 9 Mar 1999 08:12:06 -0700 From: Baird.Rick@orbital-lsg.com Subject: Re: MtMan-List: Re: parched corn HAR HAR HAR. Just get yourselves a video folks and you won't have to bother with even goin' out of the house! You can vicariously experience the entire Old West...for a price. Bob you're right. Baird ------------------------------ Date: Tue, 9 Mar 1999 14:19:20 -0800 (PST) From: Sam Keller Subject: Re: MtMan-List: Re: parched corn I cannot answer for anyone but me. But I find that your $3.85 a pound Store Bought palaver don't taste as good as what I make myself. Plus by parching my corn instead of buying it, I save about $3.50 a pound. Sure goes a long way towards my next can of fff. - ---Barry Conner wrote: > > Why are you going to all this trouble when several dealers sell good > quality parched corn, either Flint or Blue parched corn is available. Goose > Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus several > others, usually around $3.85 to $4.00 a pound. > > Example: > Blue parched corn is written about in early journals, and found on trade > lists from the French Fur Trade in the North to the Spanish settlements in > the South, across the Mississippi Valley to the Pacific in the West. A > Native American product that was found on most of the trade routes > throughout the Louisiana Purchase and its territory. > Blue parched corn is roasted and then washed in a sea salt brine, (as > done for centuries by Native Americans). Per references found in journals > about Keaton, Boone, Bridger and others, this was done to make the corn last > longer. It's also note worthy that they coarse ground their parched corn > and mixed it with nuts, dried fruits and different sugars, depending on what > was available in their area.(probably ground as its easier on their palate > and digestive systems). [copied from C&SM] > > Buck > > See: http://www.teleport.com/~walking/clark/ > > > -----Original Message----- > From: John Dearing > To: hist_text@lists.xmission.com > Date: Monday, March 08, 1999 5:55 PM > Subject: MtMan-List: Re: parched corn > > > > > > > >>the corn can be = > >>crushed to powder (a blender or food processor works well for this, or = > >>use a metate or a mortar & pestal) to make pinole, also known as = > >>rockahominy and other names. A small handful consumed with the help of = > >>a big drink of water or eating a large pellet made by mixing a handful = > >>of pinole with a little water will stick to your ribs better than you = > >>can imagine. Some folks season or flavor the pinole with salt or sugar = > >>and, sometimes, cinnamon. Suit yourself here, but remember that salt = > >>tends to draw moisture. > > > >An alternative is to buy coarsely ground cornmeal, the kind used to deep > fry fish, > >mix it with maple sugar, finely chopped nuts, I use walnuts, and dried > blueberries, > >and drink LOTS of water when ingesting this mix. > > > >I carry a bag of this "trail mix" tied to my belt so I don't have to dig > through my > >pack > >to get to it. Be aware that LOTS of water, I say again, LOTS of water must > be > >consumed with this mix to prevent dehydration, as the dry corn will absorb > quite a > >bit > >of moisture from the stomach...then quite a bit more water is necessary for > good > >digestion. > > > >WARNING: Failure to drink LOTS of water with dry cornmeal mix will bind you > up > >tighter than a popcorn fart. I speak from experience > J.D. > > > > > > > _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com ------------------------------ Date: Tue, 9 Mar 1999 18:49:08 -0500 From: "sean" Subject: Re: MtMan-List: Re: parched corn Sam, would you be so kind as to email me the receipe for Parching Corn? I'd like to give it a try... sean@irelandmail.com thanks... SeanBear - -----Original Message----- From: Sam Keller To: hist_text@lists.xmission.com Date: Tuesday, March 09, 1999 5:20 PM Subject: Re: MtMan-List: Re: parched corn > >I cannot answer for anyone but me. But I find that your $3.85 a pound >Store Bought palaver don't taste as good as what I make myself. Plus >by parching my corn instead of buying it, I save about $3.50 a pound. >Sure goes a long way towards my next can of fff. > > > >---Barry Conner wrote: >> >> Why are you going to all this trouble when several dealers sell >good >> quality parched corn, either Flint or Blue parched corn is >available. Goose >> Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus >several >> others, usually around $3.85 to $4.00 a pound. >> >> Example: >> Blue parched corn is written about in early journals, and found >on trade >> lists from the French Fur Trade in the North to the Spanish >settlements in >> the South, across the Mississippi Valley to the Pacific in the West. A >> Native American product that was found on most of the trade routes >> throughout the Louisiana Purchase and its territory. >> Blue parched corn is roasted and then washed in a sea salt >brine, (as >> done for centuries by Native Americans). Per references found in >journals >> about Keaton, Boone, Bridger and others, this was done to make the >corn last >> longer. It's also note worthy that they coarse ground their parched >corn >> and mixed it with nuts, dried fruits and different sugars, depending >on what >> was available in their area.(probably ground as its easier on their >palate >> and digestive systems). [copied from C&SM] >> >> Buck >> >> See: http://www.teleport.com/~walking/clark/ >> >> >> -----Original Message----- >> From: John Dearing >> To: hist_text@lists.xmission.com >> Date: Monday, March 08, 1999 5:55 PM >> Subject: MtMan-List: Re: parched corn >> >> >> > >> > >> >>the corn can be = >> >>crushed to powder (a blender or food processor works well for >this, or = >> >>use a metate or a mortar & pestal) to make pinole, also known as = >> >>rockahominy and other names. A small handful consumed with the >help of = >> >>a big drink of water or eating a large pellet made by mixing a >handful = >> >>of pinole with a little water will stick to your ribs better than >you = >> >>can imagine. Some folks season or flavor the pinole with salt or >sugar = >> >>and, sometimes, cinnamon. Suit yourself here, but remember that >salt = >> >>tends to draw moisture. >> > >> >An alternative is to buy coarsely ground cornmeal, the kind used to >deep >> fry fish, >> >mix it with maple sugar, finely chopped nuts, I use walnuts, and >dried >> blueberries, >> >and drink LOTS of water when ingesting this mix. >> > >> >I carry a bag of this "trail mix" tied to my belt so I don't have >to dig >> through my >> >pack >> >to get to it. Be aware that LOTS of water, I say again, LOTS of >water must >> be >> >consumed with this mix to prevent dehydration, as the dry corn will >absorb >> quite a >> >bit >> >of moisture from the stomach...then quite a bit more water is >necessary for >> good >> >digestion. >> > >> >WARNING: Failure to drink LOTS of water with dry cornmeal mix will >bind you >> up >> >tighter than a popcorn fart. I speak from experience >> J.D. >> > >> > >> >> >> > >_________________________________________________________ >DO YOU YAHOO!? >Get your free @yahoo.com address at http://mail.yahoo.com > > > ------------------------------ Date: Tue, 9 Mar 1999 18:11:52 -0600 From: "Paul Jones" Subject: Re: MtMan-List: Re: parched corn Hells bells, I just scrolled down and found the url. So much for Texas common sense. Paul - -----Original Message----- From: Sam Keller To: hist_text@lists.xmission.com Date: Tuesday, March 09, 1999 4:20 PM Subject: Re: MtMan-List: Re: parched corn > >I cannot answer for anyone but me. But I find that your $3.85 a pound >Store Bought palaver don't taste as good as what I make myself. Plus >by parching my corn instead of buying it, I save about $3.50 a pound. >Sure goes a long way towards my next can of fff. > > > >---Barry Conner wrote: >> >> Why are you going to all this trouble when several dealers sell >good >> quality parched corn, either Flint or Blue parched corn is >available. Goose >> Bay Workshops, Blue Heron Mercantile or Clark & Sons Mercantile plus >several >> others, usually around $3.85 to $4.00 a pound. >> >> Example: >> Blue parched corn is written about in early journals, and found >on trade >> lists from the French Fur Trade in the North to the Spanish >settlements in >> the South, across the Mississippi Valley to the Pacific in the West. A >> Native American product that was found on most of the trade routes >> throughout the Louisiana Purchase and its territory. >> Blue parched corn is roasted and then washed in a sea salt >brine, (as >> done for centuries by Native Americans). Per references found in >journals >> about Keaton, Boone, Bridger and others, this was done to make the >corn last >> longer. It's also note worthy that they coarse ground their parched >corn >> and mixed it with nuts, dried fruits and different sugars, depending >on what >> was available in their area.(probably ground as its easier on their >palate >> and digestive systems). [copied from C&SM] >> >> Buck >> >> See: http://www.teleport.com/~walking/clark/ >> >> >> -----Original Message----- >> From: John Dearing >> To: hist_text@lists.xmission.com >> Date: Monday, March 08, 1999 5:55 PM >> Subject: MtMan-List: Re: parched corn >> >> >> > >> > >> >>the corn can be = >> >>crushed to powder (a blender or food processor works well for >this, or = >> >>use a metate or a mortar & pestal) to make pinole, also known as = >> >>rockahominy and other names. A small handful consumed with the >help of = >> >>a big drink of water or eating a large pellet made by mixing a >handful = >> >>of pinole with a little water will stick to your ribs better than >you = >> >>can imagine. Some folks season or flavor the pinole with salt or >sugar = >> >>and, sometimes, cinnamon. Suit yourself here, but remember that >salt = >> >>tends to draw moisture. >> > >> >An alternative is to buy coarsely ground cornmeal, the kind used to >deep >> fry fish, >> >mix it with maple sugar, finely chopped nuts, I use walnuts, and >dried >> blueberries, >> >and drink LOTS of water when ingesting this mix. >> > >> >I carry a bag of this "trail mix" tied to my belt so I don't have >to dig >> through my >> >pack >> >to get to it. Be aware that LOTS of water, I say again, LOTS of >water must >> be >> >consumed with this mix to prevent dehydration, as the dry corn will >absorb >> quite a >> >bit >> >of moisture from the stomach...then quite a bit more water is >necessary for >> good >> >digestion. >> > >> >WARNING: Failure to drink LOTS of water with dry cornmeal mix will >bind you >> up >> >tighter than a popcorn fart. I speak from experience >> J.D. >> > >> > >> >> >> > >_________________________________________________________ >DO YOU YAHOO!? >Get your free @yahoo.com address at http://mail.yahoo.com > > > ------------------------------ Date: Tue, 9 Mar 1999 19:37:28 -0700 From: "Barry Conner" Subject: Re: MtMan-List: Re: parched corn OK boys, "Ah, commerce rears its ugly head!" NO that's not it at all, I am not trying to sell you anything, just answering a question once in a while on edibles, culitivated and foraged. Yes Roger, blue parched corn is out of Mexico, sure there are several other corns native to the southwest, just so happens that the blue variety is what we can get in large quanities and is by far one of the more popular parched corns. This is from one of our ads: Blue parched corn is written about in early journals, and found on trade lists from the French Fur Trade in the North to the Spanish settlements in the South, across the Mississippi Valley to the Pacific in the West. A Native American product that was found on most of the trade routes throughout the Louisiana Purchase and its territory. Blue parched corn is roasted and then washed in a sea salt brine, (as done for centuries by Native Americans). Per references found in journals about Keaton, Boone, Bridger and others, this was done to make corn last longer. It's also note worthy that they coarse ground their parched corn and mixed it with nuts, dried fruits and different sugars, depending on what was available in their area.(probably ground as its easier on their palate and digestive systems). A produce of Mexico's trade. The four wholesalers of parched corn use a commerical coffee roaster to produce their products, parched corn is only one of several items roasted. The cost of fuel, electricity, labor and product material, packaging runs the cost up considerability, look at what coffee is going for. After a finished roast, blue corn is washed in a sea salt brine, left to dry, more time and handling, before its ever packaged. I've seen it as high as $4.75 per pound, we have tried to keep its price down at $3.95, but some of the folks (dealers we sell to) still jack it up, sorry. I really think another reason Bob as for the high price is two of the four roasters have had to been rebuilt after having fires from the dust of the parched corn, understand that's like $8500 a wack and guess who the cost is pasted on to, right. I buy 300-400 lbs. at a time to get the best price and make a deal to the dealer and traders. Look at coffee, it just keeps going up, don't know how much the market will bear. The only romance is the money the wholesaler gets, the farmer and the retailer don't see it. Dave can tell you, there's very little profit in this business, with advertising, postage and phone bills, its touch and go. Would hate like heck to try and make a living off of period edibles, hell the suppliers dry up quicker than some products that I have to trash, if it wasn't for the fellowship and friends we have made, like Dave and many of you others, I would have never started this business. Just so happened i knew a few sources and it grew from there, like anything one works with. For example I live in Colorado, work for the telephone company and was taking classes in Lisle IL, low and be hold a customer lived in that city, Dave Kanger. We started talking on e-mail and he was nice enought to pick me up and take me to a great group of folks that have a club near by, had a great evening visiting, if not for this little business it would never of happened, how can you put a price on that. Sorry to get so long in a reply. Buck - -----Original Message----- From: Bob Spencer To: hist_text@lists.xmission.com Date: Monday, March 08, 1999 9:40 PM Subject: Re: MtMan-List: Re: parched corn >>On the other hand, Buck sells some fine goods. His barley grits makes a fine >>trekkin breakfast and the millet flour makes some good hotcakes. The yaller >>peas are a delicacy when laced with a big chunk of fatback. You really owe it >>to yourself to check out his website for some well researched period foods for >>sale. > >Ah, commerce rears its ugly head! Didn't realize Buck had stuff for >sale, thought we were having a historical discussion. > >Maybe Buck can answer a question...since corn sells for plus or minus $2.00 >for a *bushel*, why is parched corn a bargain at $4.00 per *pound*? Just >the romance of it? I understand about paying for romance, but that's a hell >of a lot of value added! > >I'll check out the site, TOF, thanks. > >Bob Spencer >non illegitimi carborundum est > > > ------------------------------ End of hist_text-digest V1 #252 ******************************* - To unsubscribe to hist_text-digest, send an email to "majordomo@xmission.com" with "unsubscribe hist_text-digest" in the body of the message. For information on digests or retrieving files and old messages send "help" to the same address. Do not use quotes in your message.