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But when you travel in our southern mountains, one of the first things that will strike you is that about every fourth or fifth farmer has a tiny tub-mill of his own. Tiny is indeed the word, for there are few of these mills that can grind more than a bushel or two of corn in a day; some have a capacity of only half a bushel in ten hours of steady grinding.
It was not difficult to entertain guests in those days. The floor of the cabin supplied all the needed accommodations for lodging. Each guest with his rifle could easily furnish more food than was desired for the whole family. A little corn-meal, very coarsely ground in what was called a tub-mill, gave quite a variety of palatable food.
My host had to shell some corn, go in almost pitch darkness, without a lantern, to a tub-mill far down the branch, wait while it ground out a few spoonfuls to the minute and bring the meal back. Next morning, when I offered pay for my entertainment, he waved it aside. "I ain't never tuk money from company," he said, "and this ain't no time to begin."
The grains boiled in a variety of modes, either whole or broken in a mortar, or roasted in the ashes, or popped in an oven, are well relished. If the grain is to be converted into meal, a simple tub-mill answers the purpose best, as the meal least perfectly ground is always preferred. A bolting-cloth is not needed, as it diminishes the sweetness and value of the flour.
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