pollination. There are, among the specimens, two thor- 
oughly chewed quids which do not seem to be quids of 
yucca or maguey, and whose fibers are similar to those 
of maize husks. In addition, there is one specimen, an 
unpollinated or recently pollinated ear,enclosed in husks, 
in which chewing was begun but not completed. 
There is no doubt that the young maize ear is an at- 
tractive food morsel. After seeing these prehistoric quids, 
we tried chewing young ears enclosed in husks and found 
them tender, succulent and sweet. No equipment of any 
kind is required in consuming maize in this way. The 
method is, of course, quite wasteful from the standpoint 
of efficient utilization of the maize plant and, if univer- 
sally practiced, would lead to the plant’s extinction; but 
it is a quick and simple way of obtaining a little sugar. 
Green Corn: A second use of primitive maize is as 
green corn. There are several specimens in which the 
lower part of the kernel still remains within the glumes, 
the upper part having been removed, either by chewing 
or with a coarse blade. Roasted ears of green corn, elotes, 
are still a popular delicacy in Mexico, as apparently they 
were in prehistoric times. 
Popped or Parched Corn: Other common uses of maize 
are by popping or parching. We have found no actual 
remains of popped maize among the specimens from La 
Perra Cave, but many of the cobs are slightly scorched 
or charred, showing that they have been exposed to heat. 
To pop maize, the only equipment needed is a bed of hot 
coals and a green stick sharply pointed at one end and 
pushed into the base of the ear. The ear is held over the 
coals and slowly rotated. We have simulated this pro- 
cedure with modern pop corn, substituting an electric hot 
plate for glowing coals. The kernels explode while on the 
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