BREAD PLANTS 43 



else but this rich flavor makes the epicure take 

 real delight in the "hoe cakes "of the mountaineers ? 

 These are nothing but fresh meal mixed in water 

 to form a smooth batter, which is baked on a hoe 

 or on stones in an open fire. The Indians origi- 

 nated the "corn pone," baked in the ashes, still 

 one of the most delicious foods made of corn meal. 

 Hominy and grits are cracked corn, which are 

 boiled into a porridge. Samp is hulled corn, of 

 which Roger Williams wrote: "The Indian corne, 

 beaten and boiled, and eaten hot or cold with 

 milke or butter, is a dish exceeding wholesome for 

 English bodies." Succotash is the Indian mix- 

 ture of green corn with beans, which they called 

 "msickquatash." Sweet corn on the cob is 

 delicious. So are green corn puddings, and the 

 same corn, canned or dried for winter use. 



Patched corn was a staple food of the Indian 

 tribes. (No doubt parched corn led up to pop corn.) 

 On their long journeys the Indians carried little 

 bags of parched corn, which they ate with water, 

 and it sustained them in times of war, and on 

 hunting expeditions. It was no inconvenience 

 to carry enough for several days in the wilder- 

 ness. 



Glucose is made from the starch in the corn 

 grain. Formerly the glucose mills discarded the 



