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The following is copied From another topic,
My question is, What did people (Natives, pioneers, mountain men, explores, etc.... Do for salt. Even colonists needed it for cooking and preserving..
I do seem to remember something about a salt outcrop in the book Old Yeller.... :hmm:
My question is, What did people (Natives, pioneers, mountain men, explores, etc.... Do for salt. Even colonists needed it for cooking and preserving..
I do seem to remember something about a salt outcrop in the book Old Yeller.... :hmm:
colorado clyde Said:
but I always wondered what natives did for salt...
Well, since you've taken us off-topic, I'll keep us there a bit longer. A favorite of the many bits I've collected, pardon the length. This is told by Weeheenee-wea, Buffalo Bird Woman, a Hidatsa living near the Mandan villages of Lewis and Clark fame, takes place mid-19th century, on the Missouri River. She's describing what they did with corncobs after the corn was removed.
Quote:
The Cobs
The day's threshing over, we attended to the cobs. I have said that we shelled off any kernels that clung to them after threshing, so that they were now quite clean of grain.
All day long, as we threshed, we had watched that no horses got at the cobs to trample and nibble them, or that any dog ran over them, or any children played in them. Then, in the evening, if the weather was fine, and there was little wind, one of my mothers or I carried the cobs outside of the village to a grassy place and heaped them in a pile about five feet high. A pile of cobs of such a height I usually gathered from a day's threshing.
In our prairie country, on a fair day, the wind usually dies down about sunset; and now, when the air was still, I fired the cob pile. As the pile began to burn, I could usually see the burning cob piles of two or three other families lighting up the gathering dusk.
I had to stay and watch the fire, to keep any mischievous boys from coming to play in the burning heap. Children of from ten to fifteen years of age were quite a pest at cob-firing time. They had a kind of game they were fond of playing. Each would cut a long, flexible, green stick, and at the edge of the Missouri he would get a ball of wet mud and stick it on his stick. He would try to approach one of the burning piles, and with his stick, slap the mud ball smartly into the burning coals, some of which, still glowing, would stick in the wet mud. Using the stick as a sling, the child would throw the mud ball into the air, aiming often at another child. Other children would be throwing mud balls at one another at the same time, and these, with the bits of glowing charcoal clinging to them, would go sailing through the air like shooting stars. Knowing very well that the children would get into my burning cobs if I even turned my back, I was careful to stay by to watch.
At last the fire had burned down and the coals were dead; and nothing was left but a pile of ashes. It was now night, and I would go home. Early the next morning, before the prairie winds had arisen, I would go out again to my ash heap. On the top of the ashes, if nothing had disturbed them in the night and an unexpected wind had not blown them about, I would find a thin crust had formed. This crust I carefully broke and gathered up with my fingers, squeezing the pieces in my hand into little lumps, or balls. Sometimes I was able to gather four or five of these little balls from one pile of ashes; but never more than five.
These balls I carried home. There were always several baskets hanging in the lodge, ready for any use we might want of them; and it was our habit to keep some dried buffalo heart skins, or some dried buffalo paunch skins, in the lodge, for wrappers, much as white families keep wrapping paper in the house. The ash balls I wrapped up in one of these skins, into a package, being careful not to break the balls. I put the package in one of the baskets, to hang up until there was occasion for its use.
These ash balls were used for seasoning. I have explained elsewhere how we used spring salt to season our boiled corn; and that every day in the lodge, we ate mä'dạkạpa, or pounded dried ripe corn boiled with beans. But in the fall, instead of seasoning this dish with spring salt, or alkali salt as you call it, we preferred to use this seasoning of ash crust.
In my father's family, for each meal of mä'dạkạpa we filled the corn mortar three times, two-and-a-half double handfuls of corn making one filling of the mortar. Each time we filled the mortar, we dropped in with the corn a little of the ash crust, a bit about as big as a white child's marble. Finally, a piece about as big, or perhaps a little larger, was also dropped into the boiling pot.
We Indians were fond of this seasoning; and we liked it much better than we did our spring salt. We did not use spring salt, indeed, if we had ash balls in the lodge.
We called these ash balls mä'dạkạpa isĕ'pĕ, or mä'dạkạpa darkener.
We did not make ash balls if the dogs or horses had trampled on the cobs; or if children had mussed in the fire; nor would we make ash balls if the day had not been rather calm, for a high wind was sure to blow dust into the cobs.
We burned cobs and collected ash balls after every threshing day, unless hindered by storm or high wind. But even if the harvest was a good one, the ash balls that we got from the burned cobs for seasoning never lasted long. We were so fond of seasoning our food with them that every family had used up its store before the autumn had passed.
Boys are boys everywhere
The spring salt she mentions is salt which crystalizes around the edges of mineral springs, which they gathered. Other minerals crystalized along with the salt made it dark colored.
Spence
