FOOD PRODUCTS OF THE NORTH AMERICAN INDIANS. 425 
corn are sold ‘by measurement, a tin-cup holding about two pounds 
being used. Twenty-five of these measures are worth 25 cents in silver, 
which the traders will sell at 7 cents per pound, after being reduced to 
flour. In 1867 one million of pounds were sold; and this year they have, 
no doubt, a large surplus stock on hand. As wheat producers, the In- 
dians of New Mexico are the most successfui. The mode of reducing 
the grain to flour is by rubbing it with a flat stone in a scarcely con- 
cave mortar or metate. This is performed by the females. The 
flour is mixed with water and salt, and kneaded into a rather stiff 
dough. A gentle fire is kindled under a rock, where an iron fan or flat 
earthen plate, supported by stones, is used as a baker of the tortillas or 
thin flaky bread. These tortillas are made as follows: The women take 
a small piece of dough and flatten it into a round caike, then throw it 
backward and forward between the paims, at the same time whirling it 
around, until it becomes wide and thin; it is then placed on the baker, 
and in a.minute it rises up full of blisters, and when turned on the 
other side it is quickly done. This is probably the best way mere flour 
and water cam be baked. Wheat, when parched, pulverized, and mixed 
with sugar or the meal of mesquite beans, is called pinole, and when 
mixed with water forms a cooling and nutriticus drink. Flour made 
into gruel is called attole. Most of the Pueblo Indians lay by an extra 
supply of wheat, corn, and other grains, so that if one crop fails they 
will have seed for another year. Wheat is planted in hills, several 
grains in each, about one foot apart each way, and the fields laid off 
with ditches, so that water can be turned on to irrigate the crop. 
Beans are largely grown, and are used green or dry, and the tender 
green pods are dried for winter use. Red peppers are universally grown 
in Sonora and New Mexico, and the pods while green are eaten with 
various substances, under the name of chille verde, while the dishes 
prepared with the red pods are called chille colorom. 
Pumpkins, squashes, musk-melons, and water-melons have become 
not only articles of food but of commerce. As these plants belong to 
the same natural family, and are grown promiscuously in the same fields, 
one is nearly as good as another, so much do they cross or hybridize 
with each other. 
CULTIVATED FRUITS. 
Several varieties of fruit have been introduced among the Indians, 
and have not only become cherished articles of food, but also of com- 
meree. Peaches, grapes, olives, pears, apples, quinces, dates, pome- 
granates, figs, &c., are the principal surts. The tribes most benefited 
by the cultivation of fruit are those of the Indian Territory and the 
Pueblos of New Mexioo, Arizona, and California. The quantities con- 
sumed and sold are very great. Other eatables have been aequired 
by them from intercourse with more civilized communities, from the 
Mexicans on one side and the white traders and immigrants on the 
other. Their most valuable lessons in agriculture and fruit-raising, 
however, must be credited to the patient teachings of the Jesuit mis- 
sionaries. 
ANIMAL FOOD WITH VEGETABLE SUBSTANCES, 
The various tribes living on the shores of Alaska, as the Kaloshes, 
Esquimaux, &¢., eat the raw flesh and blubber of the walrus and whale. 
The spawn of the herring in a putrid state is considered a great delicacy, 
and iveaten raw or dried. Some species of alge (sea-weeds) are often 
eaten with this unsavory dish. The flesh of sea otter, fur seal, sea lion, 
