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420 AGRICULTURAL REPORT. 
and South America. The Smithsonian Institution has an ear of corn 
(ig. 3, Plate 8) found deposited in an earthern vessel eleven feet under 
Red in a grave with a mummy, near Ariquipe,in Peru. The grains 
are rather r sharp- pointed, small, and slightly indented at the apex, lapping 
one over the other, in thirteen rows. A small portion of this specimen 
is broken off, hence it is but four and a half inches long. When sta- 
tioned at Camp Lincoln, Arizona, as post surgeon, the writer explored 
some ancient rock caves near by, which were plastered in the interior, 
and obtained several corn-cobs, two of which were preserved, and are 
now in the museum of the Smithsonian Institution. One is slender and 
natrow, (Fig. 1, Plate 8,) being five and one-quarter inches long; the 
other is thicker, but its length is only four and one-half inches. The 
former had ten and the latter eight rows of grains, with no more dif- 
ference discernible than exists among the corn raised by all the Pueblo 
Indians of to-day, and which certainly is the kind grown by them at 
the Spanish conquest of Mexico. The ruins in which the cobs were 
found have not been inhabited by the present Indians of the country, 
who are Apaches, as they believe that evil spirits hover about them, 
and therefore will not enter them. The past summer the writer 
opened a mound near St. George, Utah, in which several nicely made 
and well-burnt earthen pots were found, "full of human ashes, charcoal, 
and several pieces of charred corn- cob. Corn may be said to be the 
most universal article of food cultivated by the Indians of New Mexico, 
Arizona, California, Nevada, and Utah, while the tribes of the Indian 
Territory consider this grain their staff of life. The cultivation of corn 
has not been acquired by them from others. It isa matter of historical 
record that, when living in the Southern States, long before the white 
man set foot in the country, it was cultivated, and by nearly ali the 
Indians of the present United States to a greater or less extent. The 
Indians who grow it in the primitive manner, and have tae original 
corn of America, | are the Pueblos of New Mexico and Arizona. The 
grains vary in color through shades of pink, blue, and white, and the 
ears are generally rather smail and slender. The blue variety (Fig. 2, 
Plate 8) is preferred for bread, and is sorted from the rest with much 
care, and stored by itself. The ear has fourteen rows of grains, which 
are full and plump, and is six and three-quarters inches long, and four 
and three-quarters inches around. The corn, after being reduced to meal 
in a stone mortar, has a peculiar bluish-white appearance. In convert- 
ing it into bread, it is mixed into a thin batter, a brisk fire is made to 
heat a slab of iron, or stone, or a flat earthenware plate, which is ele- 
vated from the ground by stones to admit the fire; when sufficiently 
heated, the women press the fingers of the right hand together, dip 
them in the batter, drawing them out thickly covered with the mixture, 
at the same time drawing the hand equally over the heated baker, leav- 
ing a thin coating, w hich quickly curls up, a sign that it is cooked on 
that side; it is then taken off, another dip is made with the fingers, and 
the baker i is besmeared again; then the upper side of the first cake is 
laid on the top of the new dip ; ; when the second one is ready to turn 
the first one is already cooked, ‘and the second is put through the same 
process as the first, and so on until a number of these large thin sheets of 
wafer-like bread is accumulated. They are rolled up together, and form 
what is called by the Moqui Indians guagave. It looks like blue wrap- 
ping-paper, but somewhat coarser, and hasa polished appearance. During 
the summer of 1869, the writer and Mr. Vincent Collier, with Lieuten- 
ant W. Krause, visited the Moquis, an: were feasted bountifully at every 
house with this blue paper-like bread. At first it seems dry in the 
