What-is-it Question LXVIII.

[2209patrick]

This was made by Paye & Baker, North Attleboro, Massachusetts, during the first half of the 20th century.
My estimate of length is between 6 and 7 inches (15.24 - 17.78 cm.).

What was it used for?



Pat.
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[dognose]

Hi Pat,
Could it be a zester for orange or lemon peel?
Trev.
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[2209patrick]

Hello Trev.
You are on the right track, but this piece was not meant to be used as a zester for oranges or lemons.
I wonder if most of these were made in America?

Pat.
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[wev]

corn shredder. William Gilroy patented a fork of similar design in 1869.
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[2209patrick]

Hello Wev.

That's correct.
Notice the corn cob designs on the piece.
Also called corn scrapers, corn slitters, corn scorers and corn creamers.

Pat.
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[admin]

Hey,
Someone will have to explain to me why anyone would want to reduce a nice juicy ear of corn to a mass of wet pulp.
As the piece is highly decorated, it is clearly meant for use at the table. The functional part does not look like it is intended to separate whole kernels from the cob, but as if it would just tear each kernel open, spraying corn juice on the assembled diners.
What am I missing?

Regards, Tom
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[wev]

This was not for the nice juicy corn we are used to. This was for boiled hard husk green corn. Only the pulp within the kernels was eaten. This could be done in the kitchen (think creamed corn) or at table with the cob end held with a corn fork and an implement like this used to split the kernels and scrape the pulp onto the plate.
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[admin]

Yikes, does not sound at all appetizing. Thanks wev, for the explanation and blessings on Gregor Mendel and Luther Burbank for the corn I eat today.

Tom
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[kerangoumar]

Tom - you asked

Someone will have to explain to me why anyone would want to reduce a nice juicy ear of corn to a mass of wet pulp.

It is to make corn pudding (shredded corn, cream, butter & sugar) - one of the great, forgotten glories of New England cuisine.
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