46 BULLETIN 130, UNITED STATES NATIONAL MUSEUM 



the Lion's mouth; then he put the mouth of the pot over the Lion s 

 head, while the pot was hot ; the soup was burning the Lion's eyes ; 

 the soup also biu-ned the inside of his mouth. When he swallowed 

 hot soup with his throat, etc." 



The following extract, taken from page 347, further demonstrates 

 the use of clay pottery for cooking : 



"The wife goes to pour the blood of the springbok into the new 

 pot. And she boils the blood; and, when the blood is cooked, she 

 takes the pot off the fire; she takes the blood out of the pot (with si 

 springbok horn spoon), and she sets the pot down; because she wishes 

 the blood (i. e., the blood remaining in the pot) to dry. 



"And she again takes the pot, and she puts water into it; she boils 

 meat. 



"And, also, they do not strike with a stone when a new pot is on 

 the fire, because they wish it not to split." '^ 



The Shorn Pen, Nicobar Islands, use, according to E. H. Man, a 

 unique method of boiling by placing bark vessels in direct contact 

 with the fire.^' 



Dr. S. P. Verner, in a note on a National Museum specimen of 

 bark called chipsu from the Baluba, Upper Congo, Africa, states 

 " that the inner bark of a large tree is used for making a vessel in 

 which things are boiled over an open fire; especially in evaporating 

 the lye from grass ashes, leaving the sedimentary salt so largely used 

 in central Africa in place of sodium chloride." 



DEVELOPMENT OF THE COOKING STOVE 



The introduction and use of certain classes of foods, especially 

 vegetables, and the kind of fuel give rise to modifications in the 

 stflve, the outgrowth of needs of stoking and cooking. Corn compels 

 changes and inventions in cooking, as the oven, and cassava likewise 

 makes demands. 



In the discussion of andirons it was mentioned that this device 

 begins in the supports placed in the fire for various purposes, 

 depending on the state of advancement in culture. It may be said 

 also that this primitive device marks the beginning of the stove, and 

 that it is present in many of the simple stoves described in this 

 chapter, as the three supports for cooking vessels. This statement 

 is not stressed, because supports are such an obvious necessity that 

 their use would be automatic. The use of not less than three supports 

 is also required for stability, but more supports could be used. In 

 several ancient sites in New Mexico, at Luna, the Tularosa River, 



>« W. H. I. Bleek, Ph. D., and L. C. Lloyd. Specimens of Bushman Folklore. Edited by the latter. 

 London, 1911. 



"E.H.Man. A Brief Account of the Nicobar Islanders, Tourn. Auth. Inst., Great Britain and Ireland, 

 vol. 15, 1886, pp. 433-444. 



