84 



white oak log 36 inches long and from 16 to 18 inches thick, sawed square at 

 each end ; set it on end and bore a large auger hole in the centre, say six inches 

 deep ; then place a rim of wet clay around the edge to prevent burning out too 

 near the edge ; then commence a fire in the centre over the hole — corn cobs, 

 stacked like a coal kiln, are used chiefly for this fire — -which is kept burning till 

 the hole is a foot deep ; then dress this hole till the burned portion is removed, 

 and a hard firm surface is left in the shape of a common mortar, the chipping off 

 the burnt surface should be done at sev.eral times during the process of burning, 

 to keep it in proper shape, leaving a rim of one or two inches unbumt around 

 the top. 



" The pestle in general use is a common iron mauling wedge inserted in the 

 split end of a stick thirty inches long and three inches thick, and an iron ring 

 forced down over the upper part of the wedge to keep it in place. 



" Take white flint corn and put from one to two quai'ts into the mortar, and 

 pour a little boiling water on occasionally to keep it moist and cause the skins to 

 slip off the corn, and prevent the flinty portion from being beaten into meal; 

 during the process of beating, remove the whole contents of the mortar occasion- 

 ally into a tray, and toss it in a curi'ent of air so as to fan out the meal and bran ; 

 beat till every grain is broken and skinned. If not used soon after it is beaten, 

 it should be carefully dried, or it will be likely to sour. 



" Small hominy should be made of the same white flint corn, which being a 

 little moistened, is then ground in the same manner as corn meal, except raising 

 the stone about two or three times higher, so as to crack the grain to about the 

 size of wheat ; this is known and sold (at the South) as grits, and is there in 

 general use. It is prepared in the best manner as follows : Sift the flour from 

 the grits, scour it well to get off the husks, &c., put two quarts of water to one 

 quart of grits, and boil imtil the water is entirely absorbed, cover the pot and set 

 it on hot ashes to soak, which will take from fifteen to twenty minutes, after 

 which the hominy is fit for use — salt should not be forgotten. 



" This small hominy is of far more importance than the large, being much 

 more easily procured, and, when well cooked, is an invaluable dish. 



" The large hominy is cooked in a similar manner, but before being taken up 

 should be well mashed against the sides of the pot ; a half pint of white beans 

 added to a quart of hominy is considered an improvement. If seasoned with lard, 

 put it in before taking the hominy ofi" the fire; butter may be added at any 

 time. Care should be taken to preserve the whiteness of the hominy, and mixed 

 corn should never be used in making it." 



