This section is from the book "The Gardener's Monthly And Horticulturist V23", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
W F.P., says: "Since writing you the modern 'diet of worms,' I have learned the art and mystery of cooking them having just returned from a visit to the desert where I interviewed a respectable old squaw, the wife of the chief, and the best cook in the tribe. She says: First get your worm; make a fire on the hard ground; when the soil gets hot scrape away the embers, spread your prepared worms on the hot surface; if the fire has been properly made and kept up, the worms will soon shrivel up into a crisp and luscious morsel that will keep some time. But they are best warm as a relish after lizard roast, or dead horse boiled.