NO. 2235. HOPl INDIAN COLLECTION— HOUGH. 237 



in field pit ovens (fig. 3), and either eaten at feasts or strung on cord 

 to be dried for winter provision. Husking pegs of bone or wood have 

 been observed among the Hopi, but it is not known that this imple- 

 ment is ancient. Corn ears are stored in the house in a place reserved 

 for the purpose, is often sorted by the colors, and is occasionally taken 

 out, sunned, and brushed to free it from dust and insects (pi. 20). It 

 is also stored by crops, on6 year's being held over in case of failure 

 due to a bad season. This custom is said to have arisen on account 

 of famines, which have often plagued the Hopi in former years. 

 Hopi corn is a pure breed of ancient strain, 12 rowed, white, yellow, 

 red, carmine, dark blue, black, and variegated. The cobs are slen- 

 der, the ears 5-7 inches long, generally perfect, and the grains regu- 

 lar and not indented (pi. 21). 



The Hopi have also pop corn and sweet or sugar corn, both prob- 

 ably introduced. Sweet corn is referred to as the particular posses- 

 sion of the Middle Mesa Pueblo Shemopavi, where it is raised in 

 some amount.^ 



In the cornfields scarecrows consisting of sheep scapulae, tin cans, 

 etc. (pi. 22, fig. 3), are set up. 



For cleaning brush from the fields, a curious rake-fork is used 

 (pi. 19, fig. 1, Cat. No. 128767, collected by Mrs. M. C. Stevenson) . It 

 consists of a three-tined branch of a juniper tree, peeled, and across 

 the tines is secured by lashing a strengthening rod of wood. 



For picking the fruit of the prickly pear, wooden tweezers, natcha, 

 are used (pi. 19, figs. 2, 3). The fruit is picked with the tweezers 

 and rolled in sand until the spines are removed. The Navaho, Zufii, 

 Pima, Papago, and other southwestern tribes use similar implements. 



A great number of varieties of beans are grown by the Hopi and 

 these form a substantial addition to their fare. They are named 

 pala nioshri, red beans, avatch mozhri^ speckled beans, etc., from 

 their color or markings. Success also sometimes attends the plant- 

 ing of peas. Squashes, gourds, pumpkins, melons, and onions are 

 raised. As in Mexico, the flowers of the squash are much appre- 

 ciated as a dainty food. 



Of cultivated fruits, the Hopi have only peaches which were in- 

 troduced among the Pueblos several centuries ago by the Spaniards. 

 The trees are planted on sand slopes below the pueblos and as there 

 are no peach diseases or insect enemies in the region, they flourish 

 to a considerable age. At this elevation, however (6,500 feet), frosts 

 render the crop precarious. The Hopi are exti-avagantly fond of 

 the fruit and a good yield is a matter of great rejoicing. The ber- 

 ries of the rhus and prickly pears furnish the only native fruits in 

 the immediate environment of the Hopi. 



1 CoUins, G. N., A drought-resisting adaptation in seedUngs of Hopi maize, Joum. 

 Agricultural research, Washington, D. C, vol. 1, No. 4, Jan. 10, 1914. 



