Title: Corn Soup Liquor ... O'niyustagi'
Categories: Soup Amerind Vegetable
Yield: 1 Servings
The liquor in which the corn bread was boiled was carefully drained off and
kept in jars or pots as a drink. It is said that the Indians were not fond
of drinking water and preferred various beverages prepared from herbs or
corn. One writer, James Adair, in "History of the American Indians"
(London 1775), p. 416 in discussing this subject says: "Though in most of
the Indian nations the water is good, because of their high situation, yet
the traders very seldom drink any of it at home; for the women beat in
mortars their flinty corn till all the husks are taken off, which having
well sifted and fanned, they boil in large earthen pots; then straining off
the thinnest part into a pot they mix it with cold water till it is
sufficiently liquid for drinking; and when cold it is both pleasant and
very nourishing; and is much liked even by genteel strangers."
Source:*"Iroquois Uses of Maize and Other Food Plants, New York State
Museum Bulletin #144," by Arthur C. Parker, p. 71 Shared by: Norman R.
Brown 2/93 Submitted By BILL CHRISTMAS