The problems of obesity, which seem to plague nearly all Americans today, had little meaning to the early Iroquois in New York State whose main fare was maize, or Indian corn.
Arthur C. Parker, a grand-nephew of Seneca Chief Ely S. Parker (who was secretary to Gen. U.S. Grant in the Civil War), wrote a definitive treatise on "Iroquois Uses of Maize" in 1910.
Concerning Indian habits of eating corn and other foodstuffs grown or gathered in the hunt, Parker wrote, "The Iroquois in precolonial and even during early colonial times had but one regular meal each day."
The main meal, he said, was generally eaten in the morning between 9 and 11 a.m. The Indians were early risers. He noted, "As everyone had four or five hours exercise before this meal, it was thoroughly enjoyed. The food for the day was usually cooked in the morning and kept warm all day."
Along with communal living in the longhouses went the tradition of hospitality among the early Iroquois. Parker wrote, "Anyone from anywhere could enter any house at any time if occupants were within and be served with food."
Another historian, John Heckewelder, in his "History, Manners and Customs of the Indian Nations," published in 1876, wrote, "They would rather lie down themselves on an empty stomach than have it laid to their charge that they had neglected their duty by not satisfying the wants of the stranger, the sick or the needy."
The Iroquois pounded corn kernels by mortar and pestle, then sifted the grain to fine flour. A handful of this corn meal could last an Iroquois warrior or hunter for a full day.
Heckewelder wrote, "When wanted for use they take about a tablespoonful of this flour in their mouths, then stooping to the river or brook, drink water to it. ... With this food, the traveler and warrior will set out on long journeys and expeditions and as little of it will serve them for a day, they have not a heavy load of provisions to carry."
A popular way to prepare corn, similar to our modern-day outdoor corn roasts, was to bake it in a fire, either with husks on or unhusked. Parker wrote, "The ashes from the camp or hearth fire were brushed aside and a row of unhusked ears laid in the hot stones or ground. These were then covered with cold ashes. Embers were now heaped over and a hot fire built and continued until the corn beneath was through sufficiently baked. Corn baked in his manner has a fine flavor and never becomes scorched."
Boiled corn bread was also a favorite. Corn meal was mixed with a little boiling water and a loaf of bread was shaped. The bread was plunged into boiling water and cooked for an hour. The remaining liquid, which took on the flavor of the bread, was drunk as tea.
| Niagara Falls Reporter | www.niagarafallsreporter.com | December 16 2003 |