142 Harshberger. — Maize: 



they are fond of it." Du Pratz describes the making of what 

 he calls farina froide. The corn is first parboiled in water \ 

 the water is drained off and the grain is dried. The dried 

 kernels are roasted on a plate, ashes being mixed with them 

 to prevent burning. The grains soon take on a red color 

 with constant stirring, and are then removed and well rubbed. 

 They are then mixed with the ashes of the dried stalk of 

 kidney bean and a little water added, and the mixture is 

 thoroughly pounded into meal. The dough is thoroughly dried 

 in the sun, and when wanted for use is mixed with about two- 

 thirds water. It affords a nourishing and satisfying food. 



Dr. Edward Palmer 1 describes the use of maize among the 

 Indians of the southwestern States. The Apaches cook their 

 maize by dropping hot stones into the vessel containing the 

 ears or grain. They ferment a drink from the grain which 

 is strong enough to affect the Indians powerfully. He 

 describes the uses of the cereal among the Pueblos. The 

 blue grains are rubbed in a stone mortar and give a meal of a 

 bluish-gray color. A thin dough is then kneaded with this 

 meal. A hot fire is kindled, over which a flat stone or iron 

 plate is laid. The women, with the fingers of the right hand, 

 together clip them into the dough and draw them out again 

 thickly covered, and spread the paste in a thin layer on a 

 hot stone or plate. The mass quickly puffs up, a sign that 

 one side is done, and it is then turned over, while the second 

 cake is placed on to bake. Finally the flap-jack is rolled 

 over and finished. When eaten it appears at first dry, but is 

 sweet and easily chewed. A second method of preparation 

 is to cook in lime water until the hard covering is removed. 

 It is then pounded to a white flour and made into bread. 

 The " enthiilste korn " is often cooked with pieces of meat,, 

 and red or green pepper is added. When this is baked in 

 the husks it forms what is called by the Mexicans tomale, 

 The maize meal, when cooked with the sugar from the mes- 

 quite (Prosopis juliflora D. C), constitutes the dish called 

 pinole. The crude meal is often made into a kind of bread, 

 which the Spaniards call tortillas. 



1 Palmer, Monatschrift f. Gartenbaues, 1874, 163, cited. 



