104 BULLETIN 141^ UNITED STATES NATIONAL MUSEUM 



BBANDINa IRON 



The branding iron reflects a phase of animal industry and a con- 

 dition of settlement of a country in which grazing territory not 

 under fence is the rule. The type of branding iron shown has been 

 obsolete for many years, having been superseded by the straight iron 

 with which the brand is drawn free hand. (PI. 92, fig. 4; Cat, No. 

 127275, Virginia, said to be colonial; Capt. J. J. Dillard; 13.8 inches 

 (35 cm.) long.) 



ABORianrAI. COOKING DBTICES 



The Virginia Indians at the time of John Smith dried, semicooked, 

 and smoked fish, etc., for the winter provender on a wooden 

 grid. Fish for immediate consumption were roasted on rod spits 

 thrust in the ground around the fire (see PI. 84), as shown from a 

 model constructed from John White's drawing. Another method 

 which primitive life employed consisted of suspending the paunch of 

 an animal, in previous times that of a buffalo, and boiling meat by 

 means of heated stones placed therein. The sticks of the tripod were 

 lashed together with rawhide near the top, spread, and the paunch 

 hung in the triangle like a Gypsy oven. (PI. 94, Cat. No. 281261, 

 Teton Sioux, Dakota; Miss Frances Densmore; 62 inches (1 cm., 

 61.2 cm.) high.) Stone boiling was extensive among the Indians, 

 and the method was practiced also in other parts of the world. 

 Stones definitely so used are rarely collected. (PI. 95, fig. 3; Cat. 

 No. 178092, Maya Indians, Mexico; Edward Palmer.) Stones 

 worked for use as baking dishes are found in California among 

 recent tribes and in ancient sites. It is possible that stone slabs 

 may have been more widely used and not being worked are unrecog- 

 nized. The term baking is employed in reference to these stones, 

 and it must be understood that it implies a procedure nearer to 

 frying. (PI. 95, fig. 1; Cat. No. 77161, Hupa Indians, California; 

 Lieut. P. H. Kay, U. S. A.; 6.5 inches (16.5 cm.) long, 3.5 inches 

 (9 cm.) wide; fig. 2, Cat. No. 30343, Santa Inez Island, Calif.; S. 

 Bowers; 5.1 inches (13 cm.) long, 4.9 inches (12.5 cm.) wide.) These 

 specimens are worked from soapstone. 



GBIDDLBS 



Griddles of pottery and stone are widely distributed where sub- 

 sistence on cereals prevails. It would appear that " flat bread " is 

 most ancient of the cereal breads. Stone griddles have come down 

 to the present time, especially soapstone, which has the quality of 

 preventing the sticking of the cakes, thus not requiring the applica- 

 tion of grease. Dr. Talcott Williams procured from Tetuan, Mo- 

 rocco, a circular stone griddle. The bottom is cut out below, form- 

 ing three very low feet. (PI. 95, fig. 5; 11.8 inches (30 cm.) 



