Everyone knows that corn grows on stalks. The stalks grow tall, often even taller than some of our NBA players, and with good growing conditions produce numerous ears of corn. I imagine that the term ears is used because each ear grows angled upward on the perpendicular stalk at about 45 degrees, somewhat similar to our ears. Ears of corn that are removed while still green are harvested for the purpose of roasting, and are therefore referred to as roasting ears. Country folks in my era called them rosnears, a useful contraction of roasting ears that allows more words in a sentence, whether written or spoken. Many country folks still use that contraction.

An ear of corn, as removed from the stalk, is completely covered with overlapping leaves. That covering is called a corn shuck, or simply a shuck. Rosnears are roasted in their shucks. When done, the shuck is removed, butter and salt if desired are added to the ear of corn—and I do desire butter and salt—and the corn is eaten directly from the cob. The cob is the cylindrical core of the ear of corn, the part to which the kernels of corn are attached. The eating process is referred to as eating corn on the cob—I’ve always felt that it would more properly be called eating corn off the cob. In either case the taste is heavenly and the process is devilishly messy—one should keep a napkin close at hand while eating corn on the cob—or off the cob, as the case may be.

And just in case anyone wonders about the origin of the term rough as a cob. When dried corn is shelled from the cob, the small depressions left by the kernels being removed leaves the cob rough to the touch. Way back in the dim mists of antiquity, in a time when folks had limited access to manufactured toilet tissue, various substitutes were used—magazine pages, Sears Roebuck catalog pages, old letters and envelopes, outdated calendars, straw, oak leaves or whatever could be found in a time of need. Dried corn cobs were in plentiful supply following the corn harvest, and I am witness to the fact that rough as a cob is as accurately definitive as a definition can get.

Ah, those were the days!

Allow me to digress for a moment: I have gone into considerable detail so far in this posting. The reason is because legions of people in our country, particularly younger generations, have no idea how corn is grown, harvested, prepared and cooked, nor do they know the terminology of the various uses of corn. Their knowledge is often restricted to the purchase and ingestion of popcorn in our movie theaters. In addition to the ridiculous cost of tickets to the movies, movie goers pay ridiculous prices for the popcorn, and the beat goes on.

And trust me—not even one in a thousand of today’s youngsters know the origin of rough as a cob. Perhaps this posting will spread the word, so to speak, and let younger generations know that old times were not romantic at all times.

For purposes other than roasting ears, corn is allowed to remain on the stalk until the green stalks and shucks turn brown, and then the corn is harvested by giant machines that harvest multiple rows at the same time. It hasn’t always been that way—before the invention and use of such harvesters, each ear of corn was pulled from the stalk by hand. A sharp pull downward at the correct angle would snap the ear off at the stalk.

I can speak with authority because I’ve done it—ear by ear, stalk by stalk, row by row, hour after hour and day after day until the field was stripped. The hand pulled ears were dropped on the ground between the rows and later loaded on a skid for movement to the barn for storage. Yes, Virginia, a skid—a primitive conveyance fitted with runners similar to those of a sled. A skid was a flat wooden platform mounted on wooden runners, with sides forming a box to contain such items as corn, or any other items that needed to be transported in bulk. The skid was powered by a mule, a tall long-eared beast of burden with a sour disposition and a proclivity to bite, depending on its mood and the task with which it was confronted.

Let’s see—I’ve covered pulling corn, so now on to shucking corn. This is easily done—one needs grasp the ear near the stem with one hand, then start peeling the leaves of the shuck downwards with the other hand, and when the leaves are all pulled away from the ear, simply snap the stem to separate the shuck from the ear of corn. Got it?

And finally, on to the tale of the four dollars I earned by shucking corn. Christmas was near, and I needed money to buy presents for my mother and my sister. One of my aunts that lived on a farm nearby asked me if I wanted to earn some money. I answered in the affirmative, but made a serious mistake by not inquiring into what my efforts would earn. The job turned out to be corn shucking—removing the shucks to prepare the corn to be milled—ground—into corn meal.

Picture this: Two farm wagons were loaded with corn to be shucked, rounded in the center to a level a bit higher than the sides of the wagon box. Each wagon box measured approximately four by ten by one foot deep. A quick computation of length x width x depth shows that each wagon had forty cubic feet of corn, a total of eighty cubic feet for both wagons. I was paid a whopping total of four dollars for a full two long days work. I worked without gloves, so by the time I finished I had blisters on top of my blisters. I did not question my pay or grumble about it, at least not out loud. I reasoned rightly that I now had four dollars where before I had no dollars—I took the four ones, gave thanks to my aunt and left to find some cool water for my hands.

That’s it—I’ve covered the three subjects in the title of How to pull and shuck corn and earn $4.oo, so I’ll close this posting.

That’s my story and I’m sticking to it!