OCR Text |
Show RIGHT SORT OF CORN BREAD. Found Only In Tennessee, According to Nashville American. The best cornmeal In the world is made In Tennessee though the output out-put Is limited and not much of It reaches the market where prbanltes dwell. The steam bulirstono has driven tho water mill almost into desuetude, only to bo In turn crowded out by tho modern roller mill. Tho ancient water mill still lingers In remote re-mote sections and mountain fastnesses fast-nesses whore clear waters flow through pebbly channels In sylvan shades. More than one of these Ideal mills may bo found on Fighting creek In Sevier county, under the shadows of th-j lllg Smoky, and near unto SiiKurland region, where tho untaxed julct of t lit; corn flows from modest and retiring stills. There aro many such mills in the Unaku reglun, and in various sections of mlddlo Tennessee, Tennes-see, where tho withering blight of modern rlvlllzntlon, with Its canned goods and packing house meats, hit:) not yet penetrated, un'd where one may I.IMeti In tlio uuti-i- mill ThroiiKli thn livelong day, While Uip flicking uf IIr wheel Wi'iirs tin- wrury Iioih-b uwuy. Hut they don't bring the meal to town. Tho town-raised person's taste is too vitiated to appreciate It, uy tho Nashville American. When he eats corn bread at all with his oleomargarine oleo-margarine or canned soup, he wants the roller mill product, which suggested sug-gested the idea of sawdust breakfast food to a Hattlo Creek Yankee. Tho right sort of corn bread Is made from meal ground on a slow-running water mill from corn that has been well dried, tho little end of the ear shelled off for the chickens or pigs, the rotten rot-ten grains carefully eliminated, and the corn run through a fan mill. He-' He-' fore being made Into bread tho meal is sifted through a wire sieve or sifter, sift-er, the meshes of which aro not too flno. Then If good bread Is not produced pro-duced It Is tliu fnult of the cook. The use of sugar In making any form of corn bread should bo nia'do a felony. There Is as much difference between bread from properly ground meal and the common meal of commerce as there Is between a Smlthlleld ham and a packing house ham. |