. Stephen of Philadelphia; a story of Penn's colony . but contrive to do it by whirlinga pointed stick in a bit of wood. I have taken particu-lar notice that they always have a piece of very drypine, sufficiently large to be held on the ground bytheir knees, and that a tiny hollow has been scraped init, with the fine particles of wood, or dust, allowed toremain in the hole. COOKING INDIAN CORN 79 Then a long, well-sharpened stick, something afterthe fashion of an arrow, is held with the point restingamid the wood dust, and, holding the top between hishands, which are heldwith the palms togethe
. Stephen of Philadelphia; a story of Penn's colony . but contrive to do it by whirlinga pointed stick in a bit of wood. I have taken particu-lar notice that they always have a piece of very drypine, sufficiently large to be held on the ground bytheir knees, and that a tiny hollow has been scraped init, with the fine particles of wood, or dust, allowed toremain in the hole. COOKING INDIAN CORN 79 Then a long, well-sharpened stick, something afterthe fashion of an arrow, is held with the point restingamid the wood dust, and, holding the top between hishands, which are heldwith the palms together,the Indian twirls thataround until you can seea tiny thread of smokearise, when a blaze speed-ily follows. It seems like a verysimple matter to twirl thatstick until the wood be-comes heated to the pointof burning; but Jethroand I have tried it anhundred times withoutbeing able to come anynearer a fire than heatingthe dust fairly warm, andyet there isnt an Indian boy in either of the villages whocant do the trick without seeming to work very COOKING INDIAN CORN It would surprise you to know in how many waysthe savages cook Indian corn. Mother says that 8o STEPHEN OF PHILADELPHIA while she is not favorable to these brown women ascooks, believing they are not cleanly, we can learn verymuch from them in the way of preparing dishes fromcorn. First, and that of which I have already told yousomething, comes the roasting of the kernels in the -ashes, and then the pounding into meal by the use ofthe stone mortar and pestle. Whether it is the asheswrhich give the peculiar flavor, I cannot say, but this nookick, as thesavages call it, ismost pleasing tothe taste, and fath-er says that a verysmall quantity ofit eaten at regulartimes, is sufficientfor a laboring man,although for mypart I would choosewild turkey, roast-ed until the skinis so brown and crisp that it breaks when you setyour teeth into it. However, Jethro and I have eaten nookick manyand many a time; but not that of t
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