Traditionally, farmers used stone wheels turned by water, wind, animals, or man power to mill grist, dry cleaned grain, into flour. In the South, corn was the basic source of daily bread, grits, and animal feed. Here, the milling machine is powered by a belt drive from the tractor. Flint and dent corn are typically ground. Flint, or Indian corn, has a hard outer shell, said to be hard as flint, and Native Americans ground flint corn long before Europeans arrived. Early American cookbooks referred to cornmeal as Indian meal, and its colors can be bright and varied. Dent corn, named for the divot on the end of the kernel, is the corn of choice for milling. A canvas belt connects the modified tractor gear to the grinding mechanism. Cornmeal is used to make many forms of corn bread such as skillet cornbread, Johnny cakes, corn pone, and hoe cake. Grits, a traditional creamy porridge, are made from boiled ground corn. The buhr pattern on both wheels cuts the grain like scissors and pushes it to the edges to be graded and bagged. Dried corn is shelled off the cob prior to grinding, and scales like these were used to weigh both whole and ground corn. Dried corn stored well over the winter, and farmers used it for basic food, high energy feed for livestock such as laying hens, milk cows, and working mules, as well as trade.