She was busy
shelling cobs of Indian corn into a barrel. I rapped at the door.
She told me to come in, and in I stepped. She asked me if I wanted
her. I told her my errand, at which she laughed heartily."
Old woman: "You are from the old country, I guess, or you would know
how to make milk-emptyings. Now, I always prefer bran-emptyings.
They make the best bread. The milk, I opine, gives it a sourish
taste, and the bran is the least trouble."
Tom: "Then let us have the bran, by all means. How do you make it?"
Old woman: "I put a double handful of bran into a small pot, or
kettle, but a jug will do, and a teaspoonful of salt; but mind you
don't kill it with salt, for if you do, it won't rise. I then add as
much warm water, at blood-heat, as will mix it into a stiff batter.
I then put the jug into a pan of warm water, and set it on the
hearth near the fire, and keep it at the same heat until it rises,
which it generally will do, if you attend to it, in two or three
hours' time.
