70 BUREAU OF AMERICAN ETHNOLOGY [Bull. 190 



they handled these ears, as if it were sugarcane (S 107-108; 

 C 129-130). 1- 



The ordinary meal of soup was sometimes supplemented with un- 

 leavened cornbread baked mider the ashes (JK 17: 17; 21: 223; 23: 

 123). This bread occasionally had beans or wild fruits added to it 

 (JE, 17: 17). To make bread, corn was first pounded into flour in 

 a wooden mortar and the hull removed by fans made of tree bark 

 (C 125). The corn was boiled for a short time in water and wiped 

 and dried a little (S 104) , then crushed and kneaded with warm water, 

 shaped like cakes or tarts (an inch long), and baked in the ashes 

 (S 105-106; C 126). To the dough might be added beans that had 

 been boiled separately. Sometimes dried or fresh fruits, such as 

 raspberries, blueberries, strawberries, and blackberries, were added 

 (S 105; C 125-126). Sometimes, although not often as it was scarce, 

 pieces of deer fat were added (C 126) . The cakes might be wrapped 

 in corn leaves (S 105). If baked under the ashes without being 

 wrapped in corn leaves, the bread was washed before it was eaten 

 (S 105 ; C 126) .^^ All bread was called andataroni, except that called 

 coinkia, bread shaped like two balls joined together (S 105) and 

 boiled (several times) in water after having been wrapped in corn 

 leaves (S 105 ;C 126).^* 



Another kind of bread ^^ was made from corn before it was thor- 

 oughly dry and ripe. To make this, the women, girls, and children 

 bit off the grains of corn and spit them into large pots placed near 

 them. It was then pounded in a large mortar. The paste, as it was 

 very soft, was wrapped in leaves before baking under the ashes in the 

 usual manner. This "chewed bread" was the most highly prized 

 (S105). 



The deer and fish they obtained were set aside for the feasts (C 

 129) at which time smoked fish or meat or both were added to the 

 corn (JR 10: 179-181; 14: 95). An ordinary feast consisted of 2 or 

 3 smoked fish cooked with corn (JR 14: 95). 



The food eaten while on a trip was also corn ; corn coarsely ground 

 between 2 stones and then boiled in water (JR 8: 77-79; 10: 89; 

 15: 153). 



Corn [honnehaf] stalks were also sucked (S 70, 72) .^° 



"This method of preparing corn is not remembered by the Iroquois (Parker 1910 b: 

 79-80; Waugh 1916: 101). 



13 As in the descriptions of Iroquois methods of preparing bread (Harrington 1908 : 585- 

 588; Parker 1910 b: 69-73; Waugh 1916: 80-87), boiled cornbread, early bread, and 

 dumplings are mentioned in addition to baked corn bread, it seems likely the Huron had a 

 similar variety of cornbreads. 



"This is one recipe for Iroquois wedding cakes (Harrington 1908: 587-588; Parker 

 1910 b : 71-72 ; Waugh 1916 : 86-87). 



^ For Iroquois green corn leaf bread or tamales, see Harrington 1908 : 589 ; Parker 

 1910 b : 66 ; Waugh 1916 : 99-100. 



"The older people at the time of Waugh's (1916: 101, 146) study of Iroquois foods 

 remembered chewing cornstalks. 



