ABORICIINAL AMERICAN BASKETRY. 345 



aromatic sumac. The work is done in coiled weaving. The founda- 

 tion is in roots of the same matei'ial. and in starting the basket the 

 butt of the rod is placed in the center, the tip tow^ard the periphery 

 all the way to the end of the work Around the middle is a l)and in 

 red, and branching from this band outward and inward triangles in 

 black. The ]>and is not continuous, but at one point is intersected l)y 

 a narrow line of a colored wood. At tirst this seemed to be an imita- 

 tion of the Pueblo ""line of life" on pottery, but the Navaho line is 

 put there to assist in the orientation of the ])asket in the medicine 

 lodge when the light is dim. In plasdng their game the l)utts and 

 tips of the Navaho give preference to the })utt end of the gamlding 

 stick, associating the idea with that of the position of tiie warp in the 

 coiled basket. When the basket is hnished the butt of the first twig 

 and the tip of the last twig in the outer edge must be on a line with 

 this radial opening. When the basket is used in ceremony this 

 line must lie east and west. The stick for this drum is made from 

 the leaves of the yucca bent together, wrapped and sewed. The 

 dull ghosth^ sound accords well with the other portions of their 

 ceremonies. 



IN PREPARING AND SERVING FOOD 



The basket is closeh" connected with the Indian kitchen and dining 

 room, if these terms be allowed. After the purveyor has gleaned 

 from the waters, the air, the range, or the field, with appropriate 

 devices, and the patient carrier has emptied her baskets at the tent 

 side, and forsooth the miller has put through their exercises cpiite 

 another series, the cook and caterer take up the burden. She is gen- 

 erally the selfsame woman who made the baskets and performed the 

 forenamed drudgeries. But she is prepared for this task as well. 

 There is first of all the mixing bowl or basket, about the shape of the 

 bread trays in millions of kitchens. The coiled method suits the pur- 

 pose, especially in their manufacture, since to be solid and water-tight 

 are desirable, and weight is not an objection; yet there are tribes that 

 make excellent mixing bowls in twined work. (See Plates 50, 53, 

 92, 93.) 



It must not be supposed that basketry cooking pots are placed over 

 a fire, as one of metal. Great preparation and skill are necessar}' to 

 success. The basket must be substantial and water-tight; the proper 

 kinds of stones must be selected and cleaned. After heating to a high 

 degree they must be dipped into water to reduce the heat. A red- 

 hot stone would spoil the broth, sure enough. Tongs of wood of a 

 certain species and bent just so must be made ready, and paddles for 

 incessant stirring." 



«For illustrations of cooking with hot stones see W. H. Holmes, Report of the 

 U. S. National Museum, 1900, pp. 170-173, pis. 9-15. 



