|© The Canadian Centennial Library 1966|
In 1881, Lady Duffus Hardy, travelling on a St. Lawrence river steamer, was introduced to a Canadian delicacy:
I lean back on my luxurious lounge in a rather sleepy state, and am fast drifting away into a land of dreams, when I am roused by the loud prolonged sound of the dinner-gong, and we all crowd down, helter-skelter, to the dining saloon, where our captain, a big burly man, sits at the head of the table, with sundry roasts and fancy dishes smoking before him. We speedily spoil our appetites, and leave but a mere wreck of bare bones and skeletons. One dish contains Indian corn cobs about a quarter of a yard long, looking white and tempting with their granulated covering. Believing they are some stuffed delicacies, I ask for a small piece. A smile goes round, and I receive a whole one on my plate. What am I to do with it? I glance at my neighbours. Every one is a cob with his two hands, and, beginning at one end, nibbles along as though he were playing a flute till he gets to the other, repeating the process till the cob is stripped of its pearly corn. I don't think it is worth the touble of eating, though it is considered a great dainty on this side of the Atlantic.