Gradan

Gradan was an expeditious Scottish method of drying grain for the gristmill, by burning the straw. This term was sometimes anglicised as graddan, graddin or greddin, or Graydon meal for the resulting product. It was corn or meal prepared after the ancient custom of the Gael. A woman sitting down, took a handful of corn and holding it in her left hand by the stalks, she set fire to the ears, which were at once in a flame. In her right hand she held a stick, which she very dexterously beat the grain out the very instant the husks were quite burnt. By this simple process, corn may be cut down, winnowed, ground, dried, and baked within half an hour. In separating the meal from the husks, instead of stoves, they made use of a sheepskin, stretched on a hoop, minutely perforated by a small hot iron. The bread which is made is considered very salubrious, and was extremely pleasant to the palate of the Gael.