There is a way to preserve corn which a few white people still practice just as they learned it from the Indians. First they dig long, shallow trenches in the ground, fill them with dried roots and small twigs with which they make a hot fire and thus cover the bottom of the ditch with glowing embers. The outer husks of the fresh green corn are then removed and the corn placed in rows side by side on the hot embers (Fig. 167). This practice gave the name of Roasting Ear Season to July and August.
As the husks become scorched the ears are turned over, and when browned on all sides they are deftly tossed out of the ditch by means of a wand or stick used for that purpose.
The burnt husks are now removed and the grains of corn are shelled from the cob with the help of a sharp-edged, fresh water "clam" shell; these shells I have often found in the old camping places of the Indians in the half caves of Pennsylvania.
The corn is then spread out on a clean sheet or on pieces of paper and allowed to dry in the sun. It is "mighty" good food, as any Southern born person will tell you. One can keep a supply of it all winter