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Post by brokennock on Nov 11, 2021 17:25:00 GMT -7
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Post by Sicilianhunter on Nov 12, 2021 6:11:46 GMT -7
A waxed Linen market wallet could be very handy indeed, especially if traveling by canoe or other water craft
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Post by spence on Nov 12, 2021 7:18:45 GMT -7
Most excellent, Dave. Another of those "circle closed" moments. I've been looking for that information for quite a few years. Thank you, well done.
Spence
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Post by brokennock on Nov 12, 2021 8:53:36 GMT -7
Most excellent, Dave. Another of those "circle closed" moments. I've been looking for that information for quite a few years. Thank you, well done. Spence You are welcome. I have two questions. The first regards the 1st link directly, the second uses it as an example. I want to make sure I am reading the material in the first link correctly. Each quote begins with the date it is from, correct? And example pulled at random, " 1775 (1962) Romans Nat. Hist. FL 68, They [=the Chickasaws] have also a way of drying and pounding their corn, before it comes to maturity; this they call Boota Copassa (i. e.) cold flour; this, in small quantities, thrown into cold water, boils and swells as much as common meal boiled over a fire; it is hearty food. Ibid 96, The [Muscogee] women are employed, besides the cultivation of the earth, in. . making cold flour for travelling. 1821 in 1904 TX State Hist. Assoc. Qrly. 7.287, Engaged 2 bushels of cold flour, & 50 lbs bacon" So, the quote regarding the Chickasaws starts with the date, 1775 and ends with, "for traveling." and the next example starts with the date, 1821. Is this correct? Or is an example given then the date and source stated? Second question, and if Spence or someone else wants to address this in a fresh topic, maybe under "Mentoring," that would be great.... The 1st link gives us many examples to use as quotes and references to cole/cold/coal flour. What is your process for selecting and storing these for future use, in a manner that makes them accessible when needed? Thanks. |
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Post by spence on Nov 12, 2021 9:43:42 GMT -7
I think you interpreted that correctly.
I've never made real rockahominy/cold flour/coal flour. I cheat. They parched and then ground, I grind and then parch. Well, to be honest, I don't grind. I have regular corn meal which is ground in a water powered mill with big grind stones just as in the old days. It's pretty coarse. I just roast it in a dry skillet until nicely browned and call it rockahominy. It's not the same, I'm sure, but serves me well enough. With a little maple sugar added it tastes great.
Spence
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Post by Black Hand on Nov 12, 2021 17:47:13 GMT -7
I've parched corn then ground coarsely, mixed in some sugar and cinnamon. I kept it in a cloth bag, vacuum-packed and stored in the freezer when not on the trail.
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