A few days ago the question came up about what is a "gritter". I have since found out that my father-in-law used to make and use them. My mother-in-law says the corn after gritting was a little larger than the grits you buy in a store today and they would make the "gritted corn" into what was called a "hoe cake" (sp). Below is an explanation of when corn should be gritted and the website I found the info on. Happy Gritting. Claude "'Gritted Bread' - When green corn has just passed from the tucke, or soft milky stage, and has become too hard for boiling, but is still too soft for grinding into meal, make a "gritter," as follows: Take a piece of tin about 7x14 inches (unsolder a lard pail by heating, and flatten the sides); punch holes through it, close together, with a large nail; bend the sheet into a half cylinder, rough side out, like a horseradish grater; nail the edges to a board somewhat longer and wider than the tin. Then, holding the ear of corn pointing lengthwise from you, grate it into a vessel held between the knees. The meal thus formed will need no water, but can be mixed in its own milk. Salt it, and bake quickly. The flavor of "gritted bread" is a blend of hot pone and roasting ears - delectable! Hard corn can be grated by first soaking the ears over night." Go to the following website to see some pictures of a gritter. http://library.wcu.edu/digitalcoll/kephart/onlineexhibit/Cooking/Corn.htm

Is anyone a member of ancestory.com, I need someone to get something on there for me. Stephen