Maiz, which in France we call Turkey corn, (and we Indian-corn) is a grain of the size of a pea; there is of it as large as our sugar-pea: it grows on a sort of husks, (Quenouille) in ascending rows: some of these husks have to the number of seven hundred grains upon them, and I have counted even to a greater number. This husk may be about two inches thick, by seven or eight inches and upwards in length: it is wrapped up in several covers or thin leaves, which screen it from the avidity of birds. Its foot or stalk is often of the same size: it has leaves about two inches and upwards broad, by two feet and a half long, which are chanelled, or formed like gutters, by which they collect the dew which dissolves at sun-rising, and trickles down to the stalk, sometimes in such plenty, as to wet the earth around them for the breadth of six or seven inches. Its flower is on the top of the stalk, which is sometimes eight feet high. We ordinarily find five or six ears on each stalk, and in order to procure a greater crop, the part of the stalk above the ears ought to be cut away.
For sowing the Maiz in a field already cleared and prepared, holes are made four feet asunder every way, observing to make the rows as straight as may be, in order to weed them the easier: into every hole five or six grains are put, which are previously to be steeped for twenty-four hours at least, to make them rise or shoot the quicker, and to prevent the fox and birds from eating such quantities of them: by day there are people to guard them against birds; by night fires are made at proper distances to frighten away the fox, who would otherwise turn up the ground, and eat the corn of all the rows, one after another, without omitting one, till he has his fill, and is therefore the most pernicious animal to this corn. The corn, as soon as shot out of the earth, is weeded: when it mounts up, and its stalks are an inch big, it is hilled, to secure it against the wind. This grain produces enough for two negroes to make fifty barrels, each weighing an hundred and fifty pounds.
Such as begin a plantation in woods, thick set with cane, have an advantage in the Maiz, that makes amends for the labour of clearing the ground; a labour always more fatiguing than cultivating a spot already cleared. The advantage is this: they begin with cutting down the canes for a great extent of ground; the trees they peel two feet high quite round: this operation is performed in the beginning of March, as then the sap is in motion in that country: about fifteen days after, the canes, being dry, are set on fire: the sap of the trees are thereby made to descend, and the branches are burnt, which kills the trees.
On the following day they sow the corn in the manner I have just shewn: the roots of the cane, which are not quite dead, shoot fresh canes, which are very tender and brittle; and as no other weeds grow in the field that year, it is easy to be weeded of these canes, and as much corn again may be made, as in a field already cultivated.
This grain they eat in many different ways; the most common way is to make it into Sagamity, which is a kind of gruel made with water, or strong broth. They bake bread of it like cakes (by baking it over the fire on an iron plate, or on a board before the fire,) which is much better than what they bake in the oven, at least for present use; but you must make it every day; and even then it is too heavy to soak in soup of any kind. They likewise make Parched Meal[46] of it, which is a dish of the natives, as well as the Cooedlou, or bread mixt with beans. The ears of corn roasted are likewise a peculiar dish of theirs; and the small corn dressed in that manner is as agreeable to us as to them. A light and black earth agrees much better with the Maiz than a strong and rich one.
The Parched Meal is the best preparation of this corn; the French like it extremely well, no less than the Indians themselves: I can affirm that it is a very good food, and at the same time the best sort of provision that can be carried on a journey, because it is refreshing and extremely nourishing.
As for the small Indian corn, you may see an account of it in the first chapter of the third Book; where you will likewise find an account of the way of sowing wheat, which if you do not observe, you may as well sow none.
Rice is sown in a soil well laboured, either by the plough or hoe, and in winter, that it may be sowed before the time of the inundation. It is sown in furrows of the breadth of a hoe: when shot, and three or four inches high, they let water into the furrows, but in a small quantity, in proportion as it grows, and then give water in greater plenty.
The ear of this grain nearly resembles that of oats; its grains are fastened to a beard, and its chaff is very rough, and full of those fine and hard beards: the bran adheres not to the grain, as that of the corn of France; it consists of two lobes, which easily separate and loosen, and are therefore readily cleaned and broke off.
They eat their rice as they do in France, but boiled much thicker, and with much less cookery, although it is not inferior in goodness to ours: they only wash it in warm water, taken out of the same pot you are to boil it in, then throw it in all at once, and boil it till it bursts, and so it is dressed without any further trouble. They make bread of it that is very white and of a good relish; but they have tried in vain to make any that will soak in soup.