The History of Louisiana, Or of the Western Parts of Virginia and Carolina / Containing a Description of the Countries That Lie on Both Sides of the River Missisippi

by Le Page du Pratz

Having, in the former part of this work, given an account of the nature of the soil of Louisiana, and observed that some places were proper for one kind of plants, and some for another; and that almost the whole country was capable of producing, and bringing to the utmost maturity, all kinds of grain, I shall now present the industrious planter with an account of the trees and plants which may be cultivated to advantage in those lands with which he is now made acquainted.

During my abode in that country, where I myself have a grant of lands, and where I lived sixteen years, I have had leisure to study this subject, and have made such progress in it, that I have sent to the West-India Company in France no less than three hundred medicinal plants, found in their possessions, and worthy of the attention of the public. The reader may depend upon my being faithful and exact; he must not however here expect a description of every thing that Louisiana produces of the vegetable kind. Its prodigious fertility makes it impracticable for me to undertake so extensive a work. I shall chiefly describe those plants and fruits that are most useful to the inhabitants, either in regard to their own subsistence or preservation, or in regard to their foreign commerce; and I shall add the manner of cultivating and managing the plants that are of greatest advantage to the colony.

Louisiana produces several kinds of Maiz, namely Flour-maiz, which is white, with a flat and shrivelled surface, and is the softest of all the kinds; Homony corn, which is round, hard, and shining; of this there are four sorts, the white, the yellow, the red, and the blue; the Maiz of these two last colours is more common in the high lands than in the Lower Louisiana. We have besides small corn, or small Maiz, so called because it is smaller than the other kinds. New settlers sow this corn upon their first arrival, in order to have whereon to subsist as soon as possible; for it rises very fast, and ripens in so short a time, that from the same field they may have two crops of it in one year. Besides this, it has the advantage of being more agreeable to the taste than the large kind.

Maiz, which in France is called Turkey Corn, (and in England Indian Corn) is the natural product of this country; for upon our arrival we found it cultivated by the natives. It grows upon a stalk six, seven, and eight feet high; the ear is large, and about two inches diameter, containing sometimes seven hundred grains and upwards; and each stalk bears sometimes six or seven ears, according to the goodness of the ground. The black and light soil is that which agrees best with it; but strong ground is not so favourable to it.

This corn, it is well known, is very wholesome both for man and other animals, especially for poultry. The natives, that they may have change of dishes, dress it in various ways. The best is to make it into what is called Parched Meal, (Farine Froide.) As there is nobody who does not eat of this with pleasure, even though not very hungry, I will give the manner of preparing it, that our provinces of France, which reap this grain, may draw the same advantage from it.

The corn is first parboiled in water; then drained and well dried. When it is perfectly dry, it is then roasted in a plate made for that purpose, ashes being mixed with it to hinder it from burning; and they keep continually stirring it, that it may take only the red colour which they want. When it has taken that colour, they remove the ashes, rub it well, and then put it in a mortar with the ashes of dried stalks of kidney beans, and a little water; they then beat it gently, which quickly breaks the husk, and turns the whole into meal. This meal, after being pounded, is dried in the sun, and after this last operation it may be carried any where, and will keep six months, if care be taken from time to time to expose it to the sun. When they want to eat of it, they mix in a vessel two thirds water with one third meal, and in a few minutes the mixture swells greatly in bulk, and is fit to eat. It is a very nourishing food, and is an excellent provision for travellers, and those who go to any distance to trade.

This parched meal, mixed with milk and a little sugar, may be served up at the best tables. When mixed with milk-chocolate it makes a very lasting nourishment. From Maiz they make a strong and agreeable beer; and they likewise distil brandy from it.

Wheat, rye, barley, and oats grow extremely well in Louisiana; but I must add one precaution in regard to wheat; when it is sown by itself, as in France, it grows at first wonderfully; but when it is in flower, a great number of drops of red water may be observed at the bottom of the stalk within six inches of the ground, which are collected there during the night, and disappear at sun-rising. This water is of such an acrid nature, that in a short time it consumes the stalk, and the ear falls before the grain is formed. To prevent this misfortune, which is owing to the too great richness of the soil, the method I have taken, and which has succeeded extremely well, is to mix with the wheat you intend to sow, some rye and dry mould, in such a proportion that the mould shall be equal to the rye and wheat together. This method I remember to have seen practised in France; and when I asked the reason of it, the farmer told me that as the land was new, and had lately been a wood, it contained an acid that was prejudicial to the wheat; and that as the rye absorbed that acid without being hurt, it thereby preserved the other grain. I have seen barley and oats in that country three feet high.

The rice which is cultivated in that country was brought from Carolina. It succeeds surprizingly well, and experience has there proved, contrary to the common notion, that it does not want to have its foot always in the water. It has been sown in the flat country without being flooded, and the grain that was reaped was full grown, and of a very delicate taste. The fine relish need not surprise us; for it is so with all plants and fruits that grow without being watered, and at a distance from watery places. Two crops may be reaped from the same plant; but the second is poor if it be not flooded. I know not whether they have attempted, since I left Louisiana, to sow it upon the sides of hills.

The first settlers found in the country French-beans of various colours, particularly red and black, and they have been called beans of forty days, because they require no longer time to grow and to be fit to eat green. The Apalachean beans are so called because we received them from a nation of the natives of that name. They probably had them from the English of Carolina, whither they had been brought from Guinea. Their stalks spread upon the ground to the length of four or five feet. They are like the other beans, but much smaller, and of a brown colour, having a black ring round the eye, by which they are joined to the shell. These beans boil tender, and have a tolerable relish, but they are sweetish, and somewhat insipid.