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hist_text-digest        Tuesday, March 9 1999        Volume 01 : Number 252




----------------------------------------------------------------------

Date: Mon, 08 Mar 1999 18:55:25 -0600
From: John Dearing <[e-mail]>
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.

------------------------------

Date: Mon, 8 Mar 1999 20:05:09 -0400
From: Bob Spencer <[e-mail]>
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 <[e-mail]>
non illegitimi carborundum est

------------------------------

Date: Mon, 8 Mar 1999 18:58:15 -0700
From: "Barry Conner" <[e-mail]>
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 <[e-mail]>
To: [e-mail] <[e-mail]>
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.
>
>

------------------------------

Date: Mon, 8 Mar 1999 21:35:16 -0400
From: Bob Spencer <[e-mail]>
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 <[e-mail]>
non illegitimi carborundum est

------------------------------

Date: Mon, 8 Mar 1999 19:55:48 -0700
From: "Barry Conner" <[e-mail]>
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 <[e-mail]>
To: [e-mail] <[e-mail]>
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 <[e-mail]>
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 <[e-mail]>
non illegitimi carborundum est

------------------------------

Date: Mon, 08 Mar 1999 20:08:34 -0800
From: Roger Lahti <[e-mail]>
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 <[e-mail]>
> To: [e-mail] <[e-mail]>
> 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: [e-mail]
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 <[e-mail]>
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! <G> 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! <G>

I'll check out the site, TOF, thanks.

Bob Spencer <[e-mail]>
non illegitimi carborundum est

------------------------------

Date: Mon, 8 Mar 1999 23:31:48 EST
From: [e-mail]
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
[e-mail]


"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: [e-mail]
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" <[e-mail]>
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" <[e-mail]>
Subject: Re: MtMan-List: Re: parched corn

Could you please send me the web site?  I missed it....

[e-mail]

Thanks.... :)

- -----Original Message-----
From: [e-mail] <[e-mail]>
To: [e-mail] <[e-mail]>
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" <[e-mail]>
Subject: Re: MtMan-List: Re: parched corn

Bob Spencer wrote:

> Ah, commerce rears its ugly head! <G> 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! <G>
>

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: [e-mail]
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 <[e-mail]>
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 <[e-mail]> 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 <[e-mail]>
> To: [e-mail] <[e-mail]>
> 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.
> >
> >
>
>
>

_________________________________________________________
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" <[e-mail]>
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...

[e-mail]

thanks...

SeanBear

- -----Original Message-----
From: Sam Keller <[e-mail]>
To: [e-mail] <[e-mail]>
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 <[e-mail]> 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 <[e-mail]>
>> To: [e-mail] <[e-mail]>
>> 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.
>> >
>> >
>>
>>
>>
>
>_________________________________________________________
>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" <[e-mail]>
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 <[e-mail]>
To: [e-mail] <[e-mail]>
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 <[e-mail]> 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 <[e-mail]>
>> To: [e-mail] <[e-mail]>
>> 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.
>> >
>> >
>>
>>
>>
>
>_________________________________________________________
>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" <[e-mail]>
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 <[e-mail]>
To: [e-mail] <[e-mail]>
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! <G> 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! <G>
>
>I'll check out the site, TOF, thanks.
>
>Bob Spencer <[e-mail]>
>non illegitimi carborundum est
>
>
>

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