Plains Indian Studies - Smithsonian Institution Libraries

NUMBER 30 147
Shell
and side
A, right
B, left
C, right
D, right
E, left
F, right
TABLE 1.—Identification and characteristics of freshwater mussel-valve corn shellers used by
Frank and Adeline Wanatee
Species Length Height Thickness
(mm) (mm) (mm)
Fusconaia flava
(trans Rafinesque, 1820)
Actinonaias carinata
(Barnes, 1823)
Lampsilis ventricosa
(Barnes, 1823)
Amblema plicata
(Say, 1817)
Lampsilis ventricosa
(Barnes, 1823)
Lampsilis ventricosa
(Barnes, 1823)
After all the corn is shelled, the kernels are
spread out on muslin sheets to dry in the sun.
Several times during the day the kernels are
turned and rolled over with the hand so that they
dry evenly. At night the edges of the sheets are
gathered up, and the corn is brought into the
house. The next day this process is repeated. If it
happens to be raining outside during the day, the
sheets are spread out inside the house and the
corn continues drying there. Under normal conditions
it takes four days for the corn to dry. If
the corn is not sufficiently dried at the end of four
days, the process is continued until no more moisture
remains in the kernels.
After the Wanatees' corn dries, they place the
kernels in paper bags and then put the bags into
fifty-pound lard cans, which are stored in a sleeping
room that is consistently cool. Frank periodically
opens up the lard cans to make sure that no
moisture has collected within the tins. In partic­
Observed use modification
66 58 20 Anterior ventral margin ground; posterior
ventral margin irregularly but
noticeably chipped and smoothed
100 62 22 Anterior ventral margin ground, but
rougher and not as rounded as specimen
"A"; posterior end developing
a pointed appearance
117 82 27 Valve thicker and more massive; anterior
ventral margin very noticeably
ground and rounded; posterior ventral
margin slightly chipped and
less noticeably ground
97 70 21 Anterior ventral margin noticeably
ground and rounded; grinding continues
along edge to point past midline;
hinge and teeth slightly
blunted and rounded as if by use
122 79 26 Ventral margin irregularly chipped
and broken; very little grinding observed;
margin has a crenulated or
saw-tooth appearance
121 78 26 Same individual as specimen "E"; virtually
the same characteristics observed
as for specimen "E"
ular he checks the dried corn when weather conditions
change suddenly. In these situations condensation
might occur within the cans and the
moisture could ruin the corn. Early and late
ripening batches of corn are stored in separate
containers because the time required to cook
them varies. We were shown a five gallon white
plastic pail that contained shelled white corn. In
this instance, Adeline said the corn had been
allowed to dry on the cob and then the kernels
had been pushed off with her thumb. That corn
would require about two hours cooking to make
it palatable. On the other hand, the green corn
that had been parboiled, shelled, and dried would
require much less time to cook. Frank commented
that in former times the shelled and dried corn
was stored in leather bags or other leather containers.
In response to a question, he also stated
that in the old days the Mesquakie kept their
corn in underground storage pits.