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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 <jdearing@mail.theriver.net>
To: hist_text@lists.xmission.com <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 <LOL>
J.D.
>
>