IROOUOIS USES OF MAIZE 



61 



cold ashes and allowed to bake by the heat that remained in the 

 ground. Small pits were thus made in clay banks and beans and 

 other vegetables boiled to perfection. The remains of these pit 

 ovens are found by all field archeologists who have worked in New 

 York. 1 



2 Meals and hospitality. The Iroquois in precolonial and 

 even during early colonial times had but one regular meal each day. 

 This was called sedetcinegwa, morning meal, and was eaten between 

 9 and n o'clock. Few of the eastern Indians had more than two 

 regular meals each day, but this did not prevent any one from 

 eating as many times and as much as he liked for food was always 

 ready in every house at all times. 2 



The food for the day was usually cooked in the morning and 

 kept warm all day. For special occasions, ho\vever, a meal could be 

 cooked at any time, but as a rule an Iroquois household did not 



Fig. 15 Drawing of an Indian and his wife at dinner, from Beverly's Virginia. The 

 numbers refer to Beverly's description which is as follows; " i. Is their Pot boiling 

 with Hominy and Fish in it. 2. Is a Bowl of Corn, which they gather up in their 

 Fingers, to feed themselves. 3. The Tomahawk which he lays by at Dinner. 4. His 

 Pocket, which is likewise stript off, that he may be at full liberty. 5. A Fish. 

 6. A Heap of roasting Ears, both ready for dressing. 7. A Gourd of Water. 8. A 

 Cockle-Shell, which they sometimes vise instead of a Spoon. 9. The Mat they sit on." ! 



expect a family meal except in the morning. As every one had four 

 or five hours exercise before this meal it was thoroughly enjoyed. 



1 Cf. Harrington. Mohawk Strongholds. Manuscript in N. Y. State 

 Museum. 



2 Cf. Heckewelder, p. 193; Morgan. House Life, p. 99. 



