242 



After the tramping is completed, the chaff, dust, and ashes are winnowed 

 from the rice by the women. The product is then sacked and is ready for 

 sale as breakfast food. It sold for not less than ten cents a pound before the 

 war at the village ; and as high as twenty-five cents per pound in the cities. 



This rice is prepared and baked as gem cakes. It is also used to stuff 

 ducks and other fowls when preparing them for dinners. A man in Salt 

 Lake City sent all the way to Minnesota for wild rice for dressing for ducks 

 for his Thanksgiving dinner. 



In preparing it as breakfast food, it is prepared and cooked the same as 

 white rice and can be cooked in as many different ways. The preferable 

 way, however, is to take a cupful of the rice and pour a cupful of boiling 

 water on it at bedtime and then cover it up so as to keep the steam in and 

 let it set till morning. Then put it on the stove and evaporate the remaining 

 water. It is then "puffed-rice" and is delicious with sugar and cream. 



"The Ojibwa (Chippewa) sometimes boil the excrements of the rabbit 

 with rice 'to season it' and are said to esteem it as a luxury. To make the 

 dish still more palatable, and one of the highest epicurean dishes, they occa- 

 sionally take a partridge, pick off the feathers, and without any further 

 dressing except pounding it to the constituency of jelly, throw it into the 

 rice, and boil it in that condition." (Winchell, Aborigines of Minnesota, 

 p. 59.5.) 



