Friday, August 5


A few days ago a piece of tin stretched on a board with a lot of holes punched into it brought a lot of questions in regard to what it was. These gritters are on display in the window of Davis Brothers on Main Street in Hazard. Folks, in the olden days people used to use this thing to make gritted bread. They would take an ear of corn and rake it up and down on this contraption. Some like it of the Rousner type corn while it was soft. Others like it medium, and others like it well done, when the corn got well and dry, yes the mule eating stage. A few of us have the teeth this day and time to try and work this over. But with the gritted variety, you can handle it with your store bought teeth. Many of you thought we had bought these from a manufacturer. The ones you noticed were made by none other than Ruf "Doug" Vermillion. The large one you saw was made for Dewey Daniel. Slim Hollon states that Dewey left all the gritting up to John Flat Williams. This I can't say I will blame him because if you haven't done it for some time, I would be willing to leave it up to someone else. A gritter can play havoc on your knuckles if you fail to make the right stroke. Not only will you bark your knuckles, but also the palm of your hand can take a real skinning. This is just a word of warning in regard to you amateurs that are just starting out on your first mess of gritted bread. Since these gritters appeared to be the fetched on type, we have had many inquiries in regard to gritted bread. I would appreciate hearing from some of you old timers in regard to the way you make yours. I have talked to several in regard to it. It seems that many of you use a different formula in preparing gritted bread. I have one that I usually forget from one year to another. Sometimes it works out fine and others, "Not so good." It seems the out house is farther away after eating a good bit of it. I have had a few messes of this type. 1957

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