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An old-fashioned way of preparing hulled corn was to put a peck of old, dry, ripe corn into a pot filled with water, and with it a bag of hardwood ashes, say a quart. After soaking a while it was boiled until the skins or hulls came off easily. The corn was then washed in cold water to get rid of the taste of potash, and then boiled until the kernels were soft.
The beverage most to my liking was always the carcarâ juice flavoured with roasted kernels, something resembling coffee in taste. On this occasion the carcarâ and another favourite dish had a taste so peculiar that I pushed both aside almost untouched.
Before he reached the exit there sounded, spattering and intermittent, like the first popping kernels of corn in a pan, a succession of pistol-shots from the ranch-house. There was no answer, and as he stepped out into the air the sound ceased. As he did so, the kitchen of the house sprang alight from a lamp within.
Well, he filled pocket number one with golden kernels of corn from the sack; pocket number two with meal from another sack; and he filled pocket number three with lettuce leaves from the garden; and number four with birdseed from a little box. That makes four pockets.
I was even accustomed to make an irruption into some houses, where I was well entertained, and after learning the kernels and very last sieveful of news what had subsided, the prospects of war and peace, and whether the world was likely to hold together much longer I was let out through the rear avenues, and so escaped to the woods again.
Where the corn grows in straight rows and the cob is full of kernels to the end, this signifies that the planter of this corn is of an exemplary character, and is very truthful and thoughtful. 2nd. If the rows on the ears of corn are irregular and broken, the planter is considered careless and unthoughtful. Also disorderly and slovenly about her house and person. 3rd.
Pound the apricots in a mortar, with some or all of the kernels; then mix the fruit and other ingredients together, put a paste round a dish, and bake the pudding in half an hour. AROMATIC VINEGAR. Mix with common vinegar a quantity of powdered chalk or whiting, sufficient to destroy the acidity; and when the white sediment is formed, pour off the insipid liquor.
The nuts are baked to make brittle their shell, and the kernels of walnut size easily extracted and pierced. Strung on the midrib of a palm-leaf, the combination makes wax and wick, and has lighted many a council and many a dance in Polynesia. The pandanus likes the coral sand, and is in appearance a tree out of a dream.
Bottle in wide-mouthed bottles or jars. Seal. Weigh the peaches after they are pared and pitted. Allow a pound of sugar to a pound of fruit. Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently. In half an hour put in the remaining sugar. Now watch carefully, stirring almost constantly for two hours. Boil slowly, and add 1/4 of the peach kernels.
I must therefore add a second piece of advice: Learn to hold as of small account the comments of the cynic. He is often amusing, sometimes really witty, occasionally, without meaning it, instructive; but his talk is to profitable conversation what the stone is to the pulp of the peach, what the cob is to the kernels on an ear of Indian corn.
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