corn, maize

Corn is stored in caches for use in summer. "Is it the custom of these tribes at harvest-time to put their Indian corn in caches, in order to keep it for summer, when meat easily spoils, and to go and pass the winter in hunting wild cattle and beaver, carrying very little grain. That of our people had runshort, so that passing by the Ilinois village, they were obliged, there being no one there, to take some Indian corn as much as they deemed necessary for their subsistence".

Old-style quail traps made with a hole and about twenty forked sticks, corn used as bait in the hole.

Old-style quail traps made with a hole and about twenty forked sticks, corn used as bait in the hole.

Corn was dried on a rack. "She started in drying it on racks. What'd he call it?--he called it a "scaffel". It was built with four poles sunk in the round and leveled up level, and then cross sections nailed across the top, way up off the ground, maybe as much as six feet off the ground, or more. Then he made that solid, solid board. And he covered it with paper, newspapers in those days, and my mother got mosquito netting. She'd put the corn on this paper or oilcloth--later in years she used oilcloth. Then over this whole thing she put rock on each corner and in the middle like this here (motions)--and a higher one in the middle, and the mosquito netting was tucked underneath that to keep the flies off of it, and birds." Its size: "I'd say . . .six by five would be about it. They dried apples up there, they dried corn up there, different seasons, of course". Probably a mixture of a traditional drying structure and white influence (Dunn mentions tables for drying corn in field notebook 4), He didn't know anyone that ground it.

"My brother, after my folks died, they made hominy out of it. They raised it for hominy. . . We ate it as roasting ears when I was a kid. Lookin' back on it, it would be practically tasteless but they made meal with it, too. It was meal corn. It was so easy to grind up, see, soft".

"My brother, after my folks died, they made hominy out of it. They raised it for hominy. . . We ate it as roasting ears when I was a kid. Lookin' back on it, it would be practically tasteless but they made meal with it, too. It was meal corn. It was so easy to grind up, see, soft".

"They put in [the grave--a hole lined with boards] a little kettle or earthen pot, about a double handful of corn, a calumet, a pinch of tobacco, a bow and arrows . . ." ("une petite chaudiere ou pot de terre, Environ une jointee de Bled, un Calumet, une pincee de Tabac un arc et des fleches").

"They put in [the grave--a hole lined with boards] a little kettle or earthen pot, about a double handful of corn, a calumet, a pinch of tobacco, a bow and arrows . . ." ("une petite chaudiere ou pot de terre, Environ une jointee de Bled, un Calumet, une pincee de Tabac un arc et des fleches").

"To return to the occupations of the women, at the end of July they begin to mix or dry the corn. They make two kinds. That which they roast gives them more trouble than that which they boil, for they have to make large griddles and exercise particular care to turn the ears from time to time to prevent their burning too much on one side, and afterwards they have to shell off the kernels. They therefore make very little of this kind. The kind which they boil they gather just as tender as the corn for roasting, and with shells, which they find more convenient than knives, they cut all the kernels, throwing away the cobs, until they have about the quantity they wish to cook for that day. They never keep any for the next day because of the excessive care needed to prevent it from turning sour. After this, as soon as it has boiled for a few minutes, they spread it on reed mats, which they also make in the same manner as those that serve for their cabins. The drying process usually takes two days. They make a great store of this kind. As regards the large ears which are ripe at the end of August, after they have gathered it they husk the ears and spread them on mats. In the evening they gather them into a heap and cover them well; when the sun has risen they spread them again, and they keep this up for a week; then they thresh it with big sticks six or seven feet long, in a place which they surround with matting to prevent the flying kernels from getting lost " ("Pour revenir aux occupations des femmes, a la fin de juillet elles commencent a faire mesler ou secher du bled, elles en font de deux manieres, celuy quelles font Rostir leurs donne plus de peine que celuy quelles sont bouillir, car il faut quelles fassent de un soin rands Grils, et quelles ayent tout particulier de retourner de temps en temps, les espics crainte qu'ils ne se bruslent trop d'un coste, et apres il faut qu'elle l'egraine c'est pourquoy elles en font tres peu, celuy qu'elles font bouillir elles le cueillent aussi tendre que celuy quelles font rostir, et avec des Coquilles qui leurs sont plus commodes que des couteaux elles coupent tous les grains, jetant le conston jusqu'a ce qu'elles en ayent la quantite a peu pres qu'elles en veulent faire cuire dans la meme journee, elles n'en gardent jamais pour le Lendemain, a cause du trop grand soin qu'il faudroit prendre pour l'empescher d'airgrir, apres quoysitot qu'il a bouilly un demy quart d'heure, elles l'etendent sur des nattes de jonc qu'elles font aussi de la meme maniere, que ceux don’t elles se servent pour leurs Cabanes, Il faut ordinairement deux jours pour le faire secher, ils en font de grosses provisions. A L'Egard du gros Bled qui est mure a la fin d'aoust apres quelles l'ont cueillis, elles ostent les Robes des Epics et les Estendent sur des nattes, le soir elles le ramassent a un tas et les couvrent bien, quand le soleil est leve elles le retendent et cela pendant huit jours et apres elles le Battent avec de gros bastons de six ou sept pieds de Long, dans un endroit qu'elles entourent de leurs nattes pour empescher que les grains qui sautent ne se perdent").

"To return to the occupations of the women, at the end of July they begin to mix or dry the corn. They make two kinds. That which they roast gives them more trouble than that which they boil, for they have to make large griddles and exercise particular care to turn the ears from time to time to prevent their burning too much on one side, and afterwards they have to shell off the kernels. They therefore make very little of this kind. The kind which they boil they gather just as tender as the corn for roasting, and with shells, which they find more convenient than knives, they cut all the kernels, throwing away the cobs, until they have about the quantity they wish to cook for that day. They never keep any for the next day because of the excessive care needed to prevent it from turning sour. After this, as soon as it has boiled for a few minutes, they spread it on reed mats, which they also make in the same manner as those that serve for their cabins. The drying process usually takes two days. They make a great store of this kind. As regards the large ears which are ripe at the end of August, after they have gathered it they husk the ears and spread them on mats. In the evening they gather them into a heap and cover them well, when the sun has risen they spread them again, and they keep this up for a week, then they thresh it with big sticks six or seven feet long, in a place which they surround with matting to prevent the flying kernels from getting lost" ("Pour revenir aux occupations des femmes, a la fin de juillet elles commencent a faire mesler ou secher du bled, elles en font de deux manieres, celuy quelles font Rostir leurs donne plus de peine que celuy quelles sont bouillir, car il faut quelles fassent de un soin rands Grils, et quelles ayent tout particulier de retourner de temps en temps, les espics crainte qu'ils ne se bruslent trop d'un coste, et apres il faut qu'elle l'egraine c'est pourquoy elles en font tres peu, celuy qu'elles font bouillir elles le cueillent aussi tendre que celuy quelles font rostir, et avec des Coquilles qui leurs sont plus commodes que des couteaux elles coupent tous les grains, jetant le conston jusqu'a ce qu'elles en ayent la quantite a peu pres qu'elles en veulent faire cuire dans la meme journee, elles n'en gardent jamais pour le Lendemain, a cause du trop grand soin qu'il faudroit prendre pour l'empescher d'airgrir, apres quoysitot qu'il a bouilly un demy quart d'heure, elles l'etendent sur des nattes de jonc qu'elles font aussi de la meme maniere, que ceux don’t elles se servent pour leurs Cabanes, Il faut ordinairement deux jours pour le faire secher, ils en font de grosses provisions. A L'Egard du gros Bled qui est mure a la fin d'aoust apres quelles l'ont cueillis, elles ostent les Robes des Epics et les Estendent sur des nattes, le soir elles le ramassent a un tas et les couvrent bien, quand le soleil est leve elles le retendent et cela pendant huit jours et apres elles le Battent avec de gros bastons de six ou sept pieds de Long, dans un endroit qu'elles entourent de leurs nattes pour empescher que les grains qui sautent ne se perdent").

"To return to the occupations of the women, at the end of July they begin to mix or dry the corn. They make two kinds. That which they roast gives them more trouble than that which they boil, for they have to make large griddles and exercise particular care to turn the ears from time to time to prevent their burning too much on one side, and afterwards they have to shell off the kernels. They therefore make very little of this kind. The kind which they boil they gather just as tender as the corn for roasting, and with shells, which they find more convenient than knives, they cut all the kernels, throwing away the cobs, until they have about the quantity they wish to cook for that day. They never keep any for the next day because of the excessive care needed to prevent it from turning sour. After this, as soon as it has boiled for a few minutes, they spread it on reed mats, which they also make in the same manner as those that serve for their cabins. The drying process usually takes two days. They make a great store of this kind. As regards the large ears which are ripe at the end of August, after they have gathered it they husk the ears and spread them on mats. In the evening they gather them into a heap and cover them well; when the sun has risen they spread them again, and they keep this up for a week; then they thresh it with big sticks six or seven feet long, in a place which they surround with matting to prevent the flying kernels from getting lost " ("Pour revenir aux occupations des femmes, a la fin de juillet elles commencent a faire mesler ou secher du bled, elles en font de deux manieres, celuy quelles font Rostir leurs donne plus de peine que celuy quelles sont bouillir, car il faut quelles fassent de un soin rands Grils, et quelles ayent tout particulier de retourner de temps en temps, les espics crainte qu'ils ne se bruslent trop d'un coste, et apres il faut qu'elle l'egraine c'est pourquoy elles en font tres peu, celuy qu'elles font bouillir elles le cueillent aussi tendre que celuy quelles font rostir, et avec des Coquilles qui leurs sont plus commodes que des couteaux elles coupent tous les grains, jetant le conston jusqu'a ce qu'elles en ayent la quantite a peu pres qu'elles en veulent faire cuire dans la meme journee, elles n'en gardent jamais pour le Lendemain, a cause du trop grand soin qu'il faudroit prendre pour l'empescher d'airgrir, apres quoysitot qu'il a bouilly un demy quart d'heure, elles l'etendent sur des nattes de jonc qu'elles font aussi de la meme maniere, que ceux don’t elles se servent pour leurs Cabanes, Il faut ordinairement deux jours pour le faire secher, ils en font de grosses provisions. A L'Egard du gros Bled qui est mure a la fin d'aoust apres quelles l'ont cueillis, elles ostent les Robes des Epics et les Estendent sur des nattes, le soir elles le ramassent a un tas et les couvrent bien, quand le soleil est leve elles le retendent et cela pendant huit jours et apres elles le Battent avec de gros bastons de six ou sept pieds de Long, dans un endroit qu'elles entourent de leurs nattes pour empescher que les grains qui sautent ne se perdent").

"To return to the occupations of the women, at the end of July they begin to mix or dry the corn. They make two kinds. That which they roast gives them more trouble than that which they boil, for they have to make large griddles and exercise particular care to turn the ears from time to time to prevent their burning too much on one side, and afterwards they have to shell off the kernels. They therefore make very little of this kind. The kind which they boil they gather just as tender as the corn for roasting, and with shells, which they find more convenient than knives, they cut all the kernels, throwing away the cobs, until they have about the quantity they wish to cook for that day. They never keep any for the next day because of the excessive care needed to prevent it from turning sour. After this, as soon as it has boiled for a few minutes, they spread it on reed mats, which they also make in the same manner as those that serve for their cabins. The drying process usually takes two days. They make a great store of this kind. As regards the large ears which are ripe at the end of August, after they have gathered it they husk the ears and spread them on mats. In the evening they gather them into a heap and cover them well, when the sun has risen they spread them again, and they keep this up for a week, then they thresh it with big sticks six or seven feet long, in a place which they surround with matting to prevent the flying kernels from getting lost" ("Pour revenir aux occupations des femmes, a la fin de juillet elles commencent a faire mesler ou secher du bled, elles en font de deux manieres, celuy quelles font Rostir leurs donne plus de peine que celuy quelles sont bouillir, car il faut quelles fassent de un soin rands Grils, et quelles ayent tout particulier de retourner de temps en temps, les espics crainte qu'ils ne se bruslent trop d'un coste, et apres il faut qu'elle l'egraine c'est pourquoy elles en font tres peu, celuy qu'elles font bouillir elles le cueillent aussi tendre que celuy quelles font rostir, et avec des Coquilles qui leurs sont plus commodes que des couteaux elles coupent tous les grains, jetant le conston jusqu'a ce qu'elles en ayent la quantite a peu pres qu'elles en veulent faire cuire dans la meme journee, elles n'en gardent jamais pour le Lendemain, a cause du trop grand soin qu'il faudroit prendre pour l'empescher d'airgrir, apres quoysitot qu'il a bouilly un demy quart d'heure, elles l'etendent sur des nattes de jonc qu'elles font aussi de la meme maniere, que ceux don’t elles se servent pour leurs Cabanes, Il faut ordinairement deux jours pour le faire secher, ils en font de grosses provisions. A L'Egard du gros Bled qui est mure a la fin d'aoust apres quelles l'ont cueillis, elles ostent les Robes des Epics et les Estendent sur des nattes, le soir elles le ramassent a un tas et les couvrent bien, quand le soleil est leve elles le retendent et cela pendant huit jours et apres elles le Battent avec de gros bastons de six ou sept pieds de Long, dans un endroit qu'elles entourent de leurs nattes pour empescher que les grains qui sautent ne se perdent").

The Illinois tribe corn cycle began at the end of March or early April when people were returning from winter camps to summer villages. An abundance of wood was gathered by the women so they would not neet to gather during corn planting in early May. Most of the corn was planted and hilled up by the first of June and at that time most villagers went on a buffalo hunt for up to six weeks. After that, at about the end of July, the first corn was harvested and dried. There was a second harvest at the end of August as well.

"At the end of March or the beginning of April, they gather wood to be able to plant at the beginning of May without being interrupted by having to gather wood to endure cold spells in May. . . . When they wish to finish their sowing early, they offer a feast of flat sides of beef with mixed corn inside of it, and invite as many women as they need to spade up their fields. These do not refuse such invitations, and if any of those invited fail to come, they come next day to offer their excuses and to tell the reasons which prevent their coming. At the beginning of June they hill up their corn, and after that the village sets out on the buffalo hunt."

Corn was harvested communally and taken into the Miami dwellings. It was spread out and then gathered up again.

Sagamity is made from corn. "Lastly, it is of this pulse [corn boiled in a bit of lye] the Sagamity is made, which is the most common food of the Indians. In order to this they begin with roasting it, they afterwards bruise it, separate it from the husk and then make it into a sort of pap, which is insipid when without meat or prunes to give it relish. It is sometimes made into meal, called here farine froide, and is the most commodious and best provision for a journey; and such persons as walk on foot can carry no other. They also boil the maize in the ear whilst it is still tender, they afterwards roast it a little, then separate it from the ear and lay it to dry in the sun: this will keep a long time, and the sagamity made of it has an excellent flavour".

Sagamity is made from corn. "Lastly, it is of this pulse [corn boiled in a bit of lye] the Sagamity is made, which is the most common food of the Indians. In order to this they begin with roasting it, they afterwards bruise it, separate it from the husk and then make it into a sort of pap, which is insipid when without meat or prunes to give it relish. It is sometimes made into meal, called here farine froide, and is the most commodious and best provision for a journey; and such persons as walk on foot can carry no other. They also boil the maize in the ear whilst it is still tender, they afterwards roast it a little, then separate it from the ear and lay it to dry in the sun: this will keep a long time, and the sagamity made of it has an excellent flavour".

Corn cultivated in large tracts and made into traditional dishes. Harvesting celebrated. General Wilkiinson and his U.S. military expedition, attacked the Indian village near the mouth of the Eel River on the Wabash in 1791, " . . .destroying about 200 acres of corn, which was in the milk, and in that stage when the Indians prepare it for Zassomanony". They next attacked a Kickapoo village on the Illinois River, ". . .destroying about 200 acres of corn at Kathtippacanunck, Kickapoo, and the lower Weauctenau towns".

Corn cultivated in large tracts and made into traditional dishes. Harvesting celebrated. General Wilkiinson and his U.S. military expedition, attacked the Indian village near the mouth of the Eel River on the Wabash in 1791, " . . .destroying about 200 acres of corn, which was in the milk, and in that stage when the Indians prepare it for Zassomanony". They next attacked a Kickapoo village on the Illinois River, ". . .destroying about 200 acres of corn at Kathtippacanunck, Kickapoo, and the lower Weauctenau towns".

Corn storage is done by means of lined holes in the ground; especially when they have to leave their village or to hide it from enemies, or by drying and hanging bunches of ears, or threshing. "Their corn and other fruits are preserved in repositories which they dig in the ground, and which are lined with large pieces of bark. Some of them leave maize in the ear, which is tufted like our onions, and hang them on long poles over the entry of their cabbins [sic]. Others thresh it out and lay it up in large baskets of bark, bored on all sides to hinder it from heating".

Popcorn, peenkiteeki miincipi, literally means 'corn that explodes by heat'.

Corn grown on fertile bottomlands of St. Joseph River.

Corn grown on fertile bottomlands of St. Joseph River.

White corn is open pollinated and must be protected from cross pollination with other varieties/hybrids, when characterisitcs other than those of the traditional white corn are noticed e.g. dents, those seeds are not kept for planting.

White corn is open pollinated and must be protected from cross pollination with other varieties/hybrids, when characterisitcs other than those of the traditional white corn are noticed e.g. dents, those seeds are not kept for planting.

Miami white corn has very starchy consistency when in milk stage, will make your fingers white with milk when kernels are crushed, unique appearance with deep red roots and red silks, long ear of only eight rows so it looks skinny.

White corn was a prized trade item.

"It is whiter, of the same size as the other [corn], the skin much finer, and the meal much whiter." This is probably what the Myaamia called 'nokíngwämínĭ', or soft corn, because it ground easily. Dunn also describes this as "flour corn -- Indians used to raise [it] -- ground up easy -- used it for lye hominy -- not raised now"

Myaamia white corn part of contemporary quiche recipe.

Myaamia white corn part of contemporary quiche recipe.

"They [Illinois] live on Indian corn, and other fruits of the earth, which they cultivate on the prairies, like other Indians".

"They [Illinois] live on Indian corn, and other fruits of the earth, which they cultivate on the prairies, like other Indians".

Myaamia white corn was cut off the cob green and dried on the "scaffel".

Myaamia white corn was cut off the cob green and dried on the "scaffel".

"A soft white corn. It was a dull white corn. It had a large grain and a very small cob--the cob was a long, slender cob. A full ear of corn wouldn't be that long, and the cob wouldn't be any bigger than my finger here. The grains were like that and rounded, they were rounded. And sometimes there'd be a purple grain here and there" "we called it squaw corn".

Fish, small suckers that were bony, were put with hills of corn, one per hill.

Fish, small suckers that were bony, were put with hills of corn, one per hill.

"Their women and old men take care of the culture of the ground, which is so fertile as to afford three crops of Indian corn every year".

Timing of corn planting in relationship to hunting: "When they have sown their corn, they go a hunting for wild bulls [buffalo], whose flesh they eat, and the skin serves for their coverings, having dress'd the same with a sort of earth, which serves also to dye them".

July is the Hilling corn moon, or 'utshetshēēkutaa kēēlswa', August is the time when the corn is fit to be eaten, or 'kēēshingwaa kēēlswa'.

July is the Hilling corn moon, or 'utshetshēēkutaa kēēlswa', August is the time when the corn is fit to be eaten, or 'kēēshingwaa kēēlswa'.

Men mostly hunt but help the women in planting and hoeing of corn.

Men mostly hunt but help the women in planting and hoeing of corn.

"It is true that they have an abundance of indian corn, which they sow at all seasons. We saw at the same time some that was ripe, some other that had only sprouted, and some again in the milk, so that they sow it three times a year. They cook it in great earthen jars, which are well made." "They keep their corn in large baskets made of canes, or in gourds as large as half barrels".

"It is true that they have an abundance of indian corn, which they sow at all seasons. We saw at the same time some that was ripe, some other that had only sprouted, and some again in the milk, so that they sow it three times a year. They cook it in great earthen jars, which are well made." "They keep their corn in large baskets made of canes, or in gourds as large as half barrels".

Sagamite and corn bread offered to visitors: "He [Illinois person, coming to meet Marquette in their canoes] joined us, singing very agreeably, and gave us tobacco to smoke, after that, he offered us sagamite, and bread made of indian corn, of which we ate a little".

Sagamite and corn bread offered to visitors: "He [Illinois person, coming to meet Marquette in their canoes] joined us, singing very agreeably, and gave us tobacco to smoke, after that, he offered us sagamite, and bread made of indian corn, of which we ate a little".

Pieces of wood and Indian corn husks, and stones were thrown at the Jesuit fathers when they announce mass and catechisms.

Pieces of wood and Indian corn husks, and stones were thrown at the Jesuit fathers when they announce mass and catechisms.

"They live by hunting, game being plentiful in that country, and on indian corn, of which they always have a good crop, consequently, they have never suffered from famine".

Ladles, used for eating sagamite, among other things, were made out of the skulls of cattle. "They make all their utensils of wood, and Their Ladles out of the heads of cattle, whose Skulls they know so well how to prepare that they use these ladles with ease for eating their sagamite".

"They live by hunting, game being plentiful in that country, and on indian corn, of which they always have a good crop, consequently, they have never suffered from famine".

Ladles, used for eating sagamite, among other things, were made out of the skulls of cattle. "They make all their utensils of wood, and Their Ladles out of the heads of cattle, whose Skulls they know so well how to prepare that they use these ladles with ease for eating their sagamite".

Sagamite is a meal of indian corn boiled in water and seasoned with fat. "The first course [of a four-course feast to welcome Father Marquette as a special visitor] was a great wooden platter full of sagamite, --that is to say, meal of indian corn boiled in water, and seasoned with fat. The Master of Ceremonies filled a Spoon with sagamite three or four times, and put it to my mouth as if I were a little Child".

Sagamite is a meal of indian corn boiled in water and seasoned with fat. "The first course [of a four-course feast to welcome Father Marquette as a special visitor] was a great wooden platter full of sagamite, --that is to say, meal of indian corn boiled in water, and seasoned with fat. The Master of Ceremonies filled a Spoon with sagamite three or four times, and put it to my mouth as if I were a little Child".

General Anthony Wayne wrote: "The very extensive and highly-cultivated fields and gardens show the work of many hands. The margins of those beautiful rivers, the Miamis of the Lake (Maumee) and Auglaize appear like one continued village for a number of miles both above and below this place; nor have I ever before beheld such immense fields of corn in any part of America, from Canada to Florida".

General Anthony Wayne wrote: "The very extensive and highly-cultivated fields and gardens show the work of many hands. The margins of those beautiful rivers, the Miamis of the Lake (Maumee) and Auglaize appear like one continued village for a number of miles both above and below this place; nor have I ever before beheld such immense fields of corn in any part of America, from Canada to Florida".

"They cook this [dried pumpkin slices] with meat and Indian corn. It is a great treat among them" ("ou en met cuire parmy la Viande et le Bled d'inde mesle c'est un grand regal parmy eux").

"They cook this [dried pumpkin slices] with meat and Indian corn. It is a great treat among them" ("ou en met cuire parmy la Viande et le Bled d'inde mesle c'est un grand regal parmy eux").

In 1746 the Weas at the mouth of the Ohio [modern day Cairo; Illinois] were reported to be cultivating corn [referred to as 'wheat'] and tobacco ("Leur occupation est la chasse, la culture du bles et celle du tabac").

In 1746 the Weas at the mouth of the Ohio [modern day Cairo; Illinois] were reported to be cultivating corn [referred to as 'wheat'] and tobacco ("Leur occupation est la chasse, la culture du bles et celle du tabac").

A reddened stick was shaken as a way to guard a crop field. "reddened stick, shaken to guard a field" ('mic8ac8nagane'", [reddened stick], "baston rougi et jongle pour garder le champ").

Dunn gives the Peoria term 'pálakĭngwähamĭ́ngĭ' as "‘cracked hominy (before cooking)’"

Dunn gives the Peoria term 'pálakĭngwähamĭ́ngĭ' as "‘cracked hominy (before cooking)’"

Corn is planted two times a year: " . . .there produces two crops of every kind of grain a year".

'oanngzongoamēēnee taahkwāuhemingk', corn meal, yellow corn-to grind".

'oanngzongoamēēnee taahkwāuhemingk', corn meal, yellow corn-to grind".

Soldiers reported marching through five miles of Myaamia corn fields--being able to see Myaamia cornfields on both sides of the Maumee River for as far as one could see.

Soldiers reported marching through five miles of Myaamia corn fields--being able to see Myaamia cornfields on both sides of the Maumee River for as far as one could see.

Corn was planted along banks of Wabash. "near these places [spring villages] they plant some corn . . . The Miamis and Eel river Miamis reside, principally, on the Wabash, Mississinewa, and Eel river, and the head of the White River".

Corn was planted along banks of Wabash. "near these places [spring villages] they plant some corn . . . The Miamis and Eel river Miamis reside, principally, on the Wabash, Mississinewa, and Eel river, and the head of the White River".

A corn storage technique: "When the Savages have gather'd in their Indian Corn, they dig some Holes in the Ground, where they keep it for Summer-time, because Meat does not keep in hot Weather, whereas they have very little occasion for it in Winter, and 'tis then their Custom to leave their Villages, and with their whole Families to go a hunting wild Bulls, Beavers, etc. carrying with them but a small quantity of their Corn which however they value so much, that the most sensible Wrong one can do them, in their Opinion, is to take some of their Corn in their absence." ". . . For we wanted Provisions, and yet durst not meddle with the Indian Corn the Savages had laid under Ground, for their Subsistence, and to sow their Lands with".

A corn storage technique: "When the Savages have gather'd in their Indian Corn, they dig some Holes in the Ground, where they keep it for Summer-time, because Meat does not keep in hot Weather, whereas they have very little occasion for it in Winter, and 'tis then their Custom to leave their Villages, and with their whole Families to go a hunting wild Bulls, Beavers, etc. carrying with them but a small quantity of their Corn which however they value so much, that the most sensible Wrong one can do them, in their Opinion, is to take some of their Corn in their absence." ". . . For we wanted Provisions, and yet durst not meddle with the Indian Corn the Savages had laid under Ground, for their Subsistence, and to sow their Lands with".

White corn meal makes corn mush, was a traditional dish in Barbara Mullin's household.

Barbara Mullin's grandmother, Ethel Goodbo Gamble made hominy in their Commerce, Oklahoma home, by putting wood ashes into a bucket, filling it with water, and letting it sit. The water became lye-water, as they called it. Corn would then be placed into the bucket and the water would do its work--loosening the hull from the corn and swelling the corn up. Then the corn was rinsed in clear water many times. This was used to make edible dried corn.

Barbara Mullin's grandmother, Ethel Goodbo Gamble made hominy in their Commerce, Oklahoma home, by putting wood ashes into a bucket, filling it with water, and letting it sit. The water became lye-water, as they called it. Corn would then be placed into the bucket and the water would do its work--loosening the hull from the corn and swelling the corn up. Then the corn was rinsed in clear water many times. This was used to make edible dried corn.

Corn flour made of white and yellow corn 'unzángwämíni', corn flour white, literally "yellow corn"

Corn flour made of white and yellow corn 'unzángwämíni', corn flour white, literally "yellow corn"

"The Indian women make bread of maize, and though this is only a mass of ill kneaded paste, without leaven, and baked under the ashes, these people reckon it excellent, and regale their friends with it, but is must be eaten hot for it will not keep cold, sometimes they mix beans, different fruits, oil and fat with it: one must have a good stomach to digest such dainties".

"The Indian women make bread of maize, and though this is only a mass of ill kneaded paste, without leaven, and baked under the ashes, these people reckon it excellent, and regale their friends with it, but is must be eaten hot for it will not keep cold, sometimes they mix beans, different fruits, oil and fat with it: one must have a good stomach to digest such dainties".

Rotten corn eaten as a "dainty":  "I am less still able to conceive what has, however, been attested by persons worthy of credit, that the Indians [probably referring to the Miami-Illinois or closely related tribes of the upper Midwest] eat as a great dainty a kind of maize, which is laid to rot in standing water as we do hemp, and which is taken out quite black and stinking. They even add, that such as have once taken a liking to this strange dish, do not with their will lose anyof the water or rather of the dirt that runs from it, and the smell of which alone, would be enough to turn the stomach of any other person".

Rotten corn eaten as a "dainty":  "I am less still able to conceive what has, however, been attested by persons worthy of credit, that the Indians [probably referring to the Miami-Illinois or closely related tribes of the upper Midwest] eat as a great dainty a kind of maize, which is laid to rot in standing water as we do hemp, and which is taken out quite black and stinking. They even add, that such as have once taken a liking to this strange dish, do not with their will lose anyof the water or rather of the dirt that runs from it, and the smell of which alone, would be enough to turn the stomach of any other person".

Prepared with milk. "They have in especial a certain method of preparing squashes with the Indian corn cooked while in its milk, which they mix and cook together and then dry, which has a very sweet taste. Finally, melons grow there which have a juice no less agreeable than refreshing".

Prepared with milk. "They have in especial a certain method of preparing squashes with the Indian corn cooked while in its milk, which they mix and cook together and then dry, which has a very sweet taste. Finally, melons grow there which have a juice no less agreeable than refreshing".

Green corn prepared for village guests of distinction. "When Maize is in the ear and still green, some roast it on the coals, in which way it has an excellent flavour. They commonly regale strangers with this dish. They also send it in some places to persons of distinction who arrive in their village . . . ".

Green corn prepared for village guests of distinction. "When Maize is in the ear and still green, some roast it on the coals, in which way it has an excellent flavour. They commonly regale strangers with this dish. They also send it in some places to persons of distinction who arrive in their village . . . ".

A harvest festival concludes the corn and other crop harvesting. The festival and feast is held in the night.

A harvest festival concludes the corn and other crop harvesting. The festival and feast is held in the night.

The women tend the corn fields, primarily: "Besides, the care of household affairs and making the necessary provision of wood, the women are likewise alone charged with the culture of the fields; as soon as snows are melted and the water sufficiently drained off, they begin preparing the ground, which is done by stirring it slightly with a crooked piece of wood, the handle of which is very long, after having set fire to the dried stalks of their maize and other herbs which have remained since the last harvest".

"The kinds of food which the savages [Myaamia] like best, and which they make the most effort to obtain, are the Indian corn, the kidney bean, and the squash. If they are without these they think they are fasting, no matter what abundance of meat and fish they may have in their stores, the Indian corn being to them what bread is to Frenchmen".

"The kinds of food which the savages [Myaamia] like best, and which they make the most effort to obtain, are the Indian corn, the kidney bean, and the squash. If they are without these they think they are fasting, no matter what abundance of meat and fish they may have in their stores, the Indian corn being to them what bread is to Frenchmen".

Myaamia corn dishes: kitahsaakani (parched corn), mahtohkatwi (cooked hominy), mihtohkatoopowi (corn soup), and corn bread.

Myaamia corn dishes: kitahsaakani (parched corn), mahtohkatwi (cooked hominy), mihtohkatoopowi (corn soup), and corn bread.

Corn drying sheds were used and covered with tall grasses to keep rain out. "I think she said when they first come from Indiana there was a tall grass that they covered their dry sheds with . . . To dry their corn or somethin' like that. They tied it down with poles. Now that's amazing to me how that would turn [repel] water".

Corn drying sheds were used and covered with tall grasses to keep rain out. "I think she said when they first come from Indiana there was a tall grass that they covered their dry sheds with . . . To dry their corn or somethin' like that. They tied it down with poles. Now that's amazing to me how that would turn [repel] water".

Hominy is made from corn.

Hominy is made from corn.

Method of drying corn: "The way we dried corn; the Indians always dried the corn, at least, we always did. The way Mamma done it was she would cut the corn off of the cob and put it in the oven and stirred it until some of the milky stuff. Then they would put it on top of the Chicken House, so the sun would shine on it and dry the corn. Then they put a mosquito net on top of the corn so the flies wouldn't get the corn. At night we would gather up the sheet the corn was laying on and bring it in so the dew wouldn’t make damp again. We did this for six or seven days, until the corn was completely dried. Then Mamma would put the corn in the oven, one last time to make sure it was good and dry. After the corn was completely dry, we would put it in fruit jars for storage, just like beans. And it took a long time to cook, just like beans. But it was worth the wait, this corn has a different taste: a dried taste. I've since made it myself!"

Method of drying corn: "The way we dried corn; the Indians always dried the corn, at least, we always did. The way Mamma done it was she would cut the corn off of the cob and put it in the oven and stirred it until some of the milky stuff. Then they would put it on top of the Chicken House, so the sun would shine on it and dry the corn. Then they put a mosquito net on top of the corn so the flies wouldn't get the corn. At night we would gather up the sheet the corn was laying on and bring it in so the dew wouldn’t make damp again. We did this for six or seven days, until the corn was completely dried. Then Mamma would put the corn in the oven, one last time to make sure it was good and dry. After the corn was completely dry, we would put it in fruit jars for storage, just like beans. And it took a long time to cook, just like beans. But it was worth the wait, this corn has a different taste: a dried taste. I've since made it myself!"

Dorn was cooked by first rinsing in cool water, putting rinsed corn in a large pot and covering with water, then cooking over low heat for 20-30 minutes. Seasoning was added for flavor

Dorn was cooked by first rinsing in cool water, putting rinsed corn in a large pot and covering with water, then cooking over low heat for 20-30 minutes. Seasoning was added for flavor

"White flour corn" seed, also known as "Aunt Mariah's corn" brought from Indiana to Oklahoma after removal by Rebecca Stitt Walker.

"White flour corn" seed, also known as "Aunt Mariah's corn" brought from Indiana to Oklahoma after removal by Rebecca Stitt Walker.

Corn cooked in a large black kettle, also used for vegetable soup and chili.

Corn cooked in a large black kettle, also used for vegetable soup and chili.

Corn was parched: "The indians sustained themselves on a long hunt or a war party with parched corn. They could carry that with them in a buckskin pouch, and eat it just enough to keep em' a goin'. If they couldn't get meat to eat, why they could always rely winter and summer on parched corn. Indian corn parched up real well, too. We parched a lot of squaw corn [Myaamia corn] when I was a kid".

Corn was parched: "The indians sustained themselves on a long hunt or a war party with parched corn. They could carry that with them in a buckskin pouch, and eat it just enough to keep em' a goin'. If they couldn't get meat to eat, why they could always rely winter and summer on parched corn. Indian corn parched up real well, too. We parched a lot of squaw corn [Myaamia corn] when I was a kid".

Corn silks smoked occasionally with corn cob pipe.

Hominy made from corn [not necessarily Myaamia varieties]. The shelled corn was covered with water, a little bit of lye, from wood ashes, was added to soften the husk of the corn.

Corn silks smoked occasionally with corn cob pipe.

Hominy made from corn [not necessarily Myaamia varieties]. The shelled corn was covered with water, a little bit of lye, from wood ashes, was added to soften the husk of the corn.

Myaamia corn cultivated. Seeds from Bruce Thorington.

Red worms found inside cobs of ears of corn on low parts of corn plant were obtained and used as live fishing bait.

Corn husks used to make baskets. Cob drilled out to make pipe to smoke corn silk.

Corn was cultivated and eaten.

Corn was cultivated and eaten.

Component of medicine bag: ". . . cedar is like a purification, um, the sweet grass . . . corn . . . Its just medicine. Everything you would need to sustain you here or here after, is that little tiny portion, is in that bag".

Component of medicine bag: ". . . cedar is like a purification, um, the sweet grass . . . corn . . . Its just medicine. Everything you would need to sustain you here or here after, is that little tiny portion, is in that bag".

Corn soup and hominy are considerd feast foods in certain occasions. "Well, its just sacred, blessed. Its prepared wthout any seasoning, no salt in feast food .  . . Traditional dishes, uh, pot meat, corn soup, hominy".

Corn soup and hominy are considerd feast foods in certain occasions. "Well, its just sacred, blessed. Its prepared wthout any seasoning, no salt in feast food .  . . Traditional dishes, uh, pot meat, corn soup, hominy".

Corn used during pork curing.

Corn used during pork curing.

Modern traditional crop. In the traditional story of Young Thunder William Pecongah, he describes the crops he had growing on his land 160 acres of reserve in central Indiana. "There I planted corn, wheat, potatoes, peas, tobacco, beans, apple trees, pumpkins, watermelons, cucumbers, onions, hay, straw, gooseberries, raspberries, blackberries, currants, turnips, tomatoes, pawpaws, cherries, strawberries, plums, blackhaws, peaches, walnut trees, pecans, hickory nuts, barley and rye".

Modern traditional crop. In the traditional story of Young Thunder William Pecongah, he describes the crops he had growing on his land 160 acres of reserve in central Indiana. "There I planted corn, wheat, potatoes, peas, tobacco, beans, apple trees, pumpkins, watermelons, cucumbers, onions, hay, straw, gooseberries, raspberries, blackberries, currants, turnips, tomatoes, pawpaws, cherries, strawberries, plums, blackhaws, peaches, walnut trees, pecans, hickory nuts, barley and rye".

Parched corn brought on a hunt, cooked by boiling and when almost done, adding beef tallow. The traditional story Wilaktwa tells of some Myaamiaon a hunt; and cooking this dish when some enemies came upon their camp. Wilaktwa asked them to wait and eat with them first before they fought. When the soup was heated up he threw it in their faces and on them; blinding them all. Then he beat them to death.

Parched corn brought on a hunt, cooked by boiling and when almost done, adding beef tallow. The traditional story Wilaktwa tells of some Myaamiaon a hunt; and cooking this dish when some enemies came upon their camp. Wilaktwa asked them to wait and eat with them first before they fought. When the soup was heated up he threw it in their faces and on them; blinding them all. Then he beat them to death.

Dunn Peoria 'sĭnĭ́pĭkĭ́ngwähamĭ́ngĭ', "juice of scraped green corn" and 'sĭnĭ́pĭkĭ́ngwähakánĭ', tool for making juice of scraped green corn, traditionally, a lower jaw bone of a deer"; 

Dunn Peoria 'sĭnĭ́pĭkĭ́ngwähamĭ́ngĭ', "juice of scraped green corn" and 'sĭnĭ́pĭkĭ́ngwähakánĭ', tool for making juice of scraped green corn, traditionally, a lower jaw bone of a deer"; 

"They [the Myaamia] have a finer maize".

Corn made into hominy: "It [soft corn] was used for lye hominy and was the favorite corn for parching, as it was easily chewed. Parched corn, not ground, is called 'kĭtsamĭngĭ', when ground, as it usually was when carried for food, it is called 'kĭtássakánĭ'. Corn in the milk was preserved by boiling and then drying it. This is called mindjĭ́pĭ cokósamĭ́ngĭ. The favorite corn of the Miamis of recent times is what the whites call "squaw corn", and they call 'ĭkkĭ´pakĭ´ngwämĭnĭ' (blue corn), or sometimes 'tosänĭa mĭndjĭpĭ' (Indian corn), or 'miami mĭndjĭpĭ' (Miami corn). This is an early variety, and sweeter than ordinary corn. The Indians are very fond of a soup made of scraped green corn, which is called 'mĭndjĭ́pĭ', or corn soup".

Used as fodder.

Corn made into hominy: "It [soft corn] was used for lye hominy and was the favorite corn for parching, as it was easily chewed. Parched corn, not ground, is called 'kĭtsamĭngĭ', when ground, as it usually was when carried for food, it is called 'kĭtássakánĭ'. Corn in the milk was preserved by boiling and then drying it. This is called mindjĭ́pĭ cokósamĭ́ngĭ. The favorite corn of the Miamis of recent times is what the whites call "squaw corn", and they call 'ĭkkĭ´pakĭ´ngwämĭnĭ' (blue corn), or sometimes 'tosänĭa mĭndjĭpĭ' (Indian corn), or 'miami mĭndjĭpĭ' (Miami corn). This is an early variety, and sweeter than ordinary corn. The Indians are very fond of a soup made of scraped green corn, which is called 'mĭndjĭ́pĭ', or corn soup".

Gatschet listed a number of corn terms relating to corn stages of growth and cultivation: kiišiinkwee--just growing, not yet ripe literally, growing; 'kishî́ngwe kílswa'--literally, roasting ear moon; variously translated as July or August.

Walnut soup, hominy, parched corn and corn & meat soup are all historic, community recipes for the Myaamia. These recipes were used and experimented with at a cooking gathering in 2006 (detailed notes from the gathering linked in reference).

Myaamia corn was and is unique to the Great Lakes Region.

Occurring as a cultivated species and occasionally as an escape throughout eastsern and western Myaamia lands.

"There are no feasts connected with . . . the planting or ripening of the corn and vegetables, as is practiced among the Delawares . . .".

"There are no feasts connected with . . . the planting or ripening of the corn and vegetables, as is practiced among the Delawares . . .".