Parched corn

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colorado clyde said:
If we look at corn from a trade commodity aspect it looses out to wheat, flour, and rice, in trade value to Europe during the colonial period.
Appearances can deceive. I've read that a great deal of corn was grown, but for domestic consumption. There was a great English and European market for wheat and other such grains, not so for corn, so the colonies grew and shipped wheat, grew and ate corn.

Spence
 
I might think it would depend on where you were. A village would have to get large enough to support a baker, and by that time local farms might well have several European grains to choose from. Some sort of horse bread mixed grain and peas might well contain a goodly measure of corn.
Would they have made corn bread? I don't know. A public house might, though I think some sort of snapjack might me more cost effective to make. At home bread making grew into its own in America and compeated with bakers harder then in europe :idunno:
 
The Genesee farmer was the first farming based publication...first published in 1831.

It was one of the very earliest of its kind, a move that began in the early 19th century. There were only 600 subscribers the at the end of the first year, by 1839 it had grown to 19,000 subscribers. It was available as a weekly paper or a monthly journal.

I think it will change your perspective...
Here is the first issue.

https://archive.org/stream/geneseefarmer01roch#page/n7/mode/2up/search/index
 
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A village would have to get large enough to support a baker,

Why?

IF proper clay is present, it merely takes a binder to combine with the clay to form cob, and then fashion a bake oven, IF the chimney on the house doesn't have one fashioned into the hearth. One only needs a spider, or something similar, to produce a corn bread in the same manner as the Scots produced an oat bannock over the fire. :wink:

LD
 
A character in the book "50 Years a Slave" talks about running out of parched corn and finding a sheave of oats and parching them after going 3 days without food.
 
Because you or I could put that on our back yard and produce all the bread we would eat. A village or any bigger would have to have enough people in it that a baker could make a living. Several things come in to play. You can cook several loafs for the same amount of fuel. As towns got bigger it became cost effective to take your bread to the town baker then use your own fuel. Time is also a factor. A married man wife and children would have the hands to bake, but when the town got big enough to have single men taking meals in the public house or boarding house a baker has a ready market. :idunno: At home bread making was not as popular in Europe in America. Through out much of fudal history it was illegal to bake your own bread. So by modern times people were used to bakers in town.
 
tenngun said:
Because you or I could put that on our back yard and produce all the bread we would eat. A village or any bigger would have to have enough people in it that a baker could make a living.

I think you're forgetting about things like mining towns, logging camps, trading posts, Military camps etc.... All probably had a baker..

Additionally, wheat even invaded Mexico and substituted the corn tortilla....When the Sephardi Jews were expulsed from Spain in the late 15th century many immigrated to New Spain...introducing the wheat tortilla, a flatbread....as corn tortillas were considered not kosher.
 
I think that was what I was saying. That a baker had to have a population to serve. A fort, or a lumber camp would qualify. Many early ship yards were built as close as they could to good timber and moves as soon as the timber ran out, that could support a baker.
We could compare it to making moccasins and shoe makers. As soon as a local population was big enough a shoe maker hung out his shingle.till then folks made their own.
In fact baker would be like any other craftsmen. People would build thier own houses, till there were enough folks to support a carpenter ect
By the time a population in a town got large enough to support a baker European grains were probibly avalible. While a fort or a lumber camp would ship in flour.
So I think what you first said that early American bakers might use little corn bread in favor of wheat but mostly barley and rye. But....
By the time a population got large enough to support a baker there would be a market for a cheap horse bread type loaf.
Townsend offers a true corn bread recipe I think it from Simons American cookery. It's thick dense and dry. Rich in flavor however.i would bet most corn bread eaten in early America would be some sort of thin cake. Johhny cake ash cake style as opposed to a loaf. Not the sort of thing a baker would make. Great for home use however. Modern corn bread had to wait until pearl ash and baking soda came along. I would think some one who built a home oven probibly had accsess to European grains that work well with yeast.
 
I think location, time period, and economic standing were probably the deciding factors....although I'm sure that corn and wheat grew side by side in some locations....

Wheat was like gold for export...so if you wanted to be rich you planted wheat...or tobacco.

Back then and even today I'm still surprised that farmers raise so much food yet eat so poorly...

Corn was fodder for animals and poor alike ...but where there was money...you could find wheat.
Even today if you travel down the baking isle of the grocery store you will find more wheat flour than corn flour or meal, even though corn is grown more than any other crop. Corn does find its way into about 80% of all grocery store products though...but that's the modern world we live in....
 
You like what you eat. As a grain corn is easy to raise a years worth and treament required to use less then wheat or similar grains. When you start eating what you had to every day soon enough it's what you want. SoonAmerican cooking came to depend on it. After baking powder came around you could make modern cornbread and muffins from mixed grain. The idea of animal fodder is just relative to culture.
 
Have you tried it? I found it dense and dry, it was very good flavor I have made it three times, and then the last one I add in to a johnny cake/pancake severd with maple syrup it was worth getting up for.
Check out his slap jack video those are real good.
 
Just as an experiment, the back of my garden has a row of the three sisters. I can confirm that it's not a lot of labor involved. It's all about the mound.

In my area, western Virginia, the Alleghenies, it's not thought that early settlers (or Indians) were digging out stumps or plowing. They'd girdle the trees to kill them, either chop them down and burn them or let them fall and burn them. Sometimes they'd drag a tree around to break up the top layer of soil.

Between the stumps and in irregular rows, they'd mound up a bunch of loose soil (think laundry basket size), and plant the corn on the top, sort of like a flattened volcano. Then after a few weeks plant beans right beside the cornstalks, and squash towards the bottom of the mound. You wrap the bean vines around the cornstalk. There's a chemical process between these plants that is mutually beneficial, although I can't remember the details.

It's the mound that allows the roots of the new plants to grow without the benefit of plowed earth.

Bearing in mind, of course, this was bare bones, first few years type of living, something to get you by while you worked on clearing larger areas and eventually (for Europeans) getting the stumps out, it works.

And, yes, falling branches were a well known danger.
 
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