A LETTER FROM ARKANSAS
(Page 2 of 3)
"Oh, but it can't happen today," you say. Believe me, it
can, if you insist on doing everything the way our
ancestors had to do it, Country life doesn't have to work
out like that, but I've seen just such misfortunes.
RELATED CONTENT
Along with the word "organic" we must keep in our
vocabulary such concepts as moderation, reason,
consideration, cooperation, self-respect, self-sufficiency
and many others-like good judgment-which make for a
complete, fulfilled life. (Notice how few of these words
show up in your letters.) As for you more mature-minded
folks who sincerely want a satisfying lifestyle of reviving
and restoring nature, let's hope you'll save the best of
the past, use the best of the present and build a future
that we can honor and respect.
Now to a few practical points: One of the first things
you'll need after you find that little wooded farm is a big
black iron kettle—set up not too far from your spring
or well and downhill from it—and a three- or
four-inch stirring paddle. You'll have dozens of uses for
this tool besides making hominy, rendering fat for food or
soap and heating the laundry water. Do make a cover for
your kettle ... it's heavy to empty when it fills with
rain.
Another hint: Did you know that wheat will pop, and so will
milo and kafir? You need an iron skillet which will keep
the heat steady and not get too hot too soon. Take wheat of
a good grade (fanned clean, so it won't stick and burn),
spread a relatively thin layer in the hot pan and keep
stirring. The grains will brown like toast and double in
size. You can hear the kernels pop, although they don't
burst open. The aroma is delightful and the taste while
warm is to regular wheat as that of toast is to bread.
Then, if you grind the grain and recook it like any wheat
breakfast food, you'll enjoy a second surprise.
Another way I've used wheat is to soak it several hours in
at least double its bulk of water, bring it to a boil and
cook it slowly for about an hour. Then add rice in
proportion to take up the excess fluid and simmer the
cereals until they're tender. Finally, stir in raisins. Eat
the mixture as soon as it's cool enough. It can be reheated
in a double boiler, but my family seldom left that much.
