108 BUREAU OF AMERICAN ETHNOLOGY [Bull. 184 
in 1948, but this does not necessarily mean that a substantial trend 
of this magnitude has been established. 
It is rather surprising to note the high proportion of meat derived 
from pigs. The percentages of total meat butchered in 1951 are as 
follows: beef, 64; pork, 15; sheep, 13; goats, 4; chickens, 3; turkeys, 
0.28. 
Dairy products form’ian almost negligible part of the Sia diet. 
There were only three or four milk cows, owned by two families, in 
Sia in 1948; in 1951 three families had seven head. Milk production 
in 1948 was 2,400 quarts, according to Indian Agency figures; in 
1951, 8,800 quarts. This would mean an average of 6.6 quarts per 
day for the entire pueblo in 1948; 21.4 quarts in 1951. No butter or 
cheese is made; butter or margarine may be purchased occasionally, 
but cheese scarcely ever is (Hawley, Pijoan, and Elkin, 19438, p. 552). 
The survey made by Hawley et al. (ibid., p. 549) contains the record 
of a 38-month (July to October, 1942) charge account (probably at a 
store in nearby San Ysidro) of a Sia family of three in the “upper 
income group.”’ Purchases totaled $41.42 for the period. This does 
not mean necessarily that this family made no purchases elsewhere, 
or that all purchases were for their own use. However, the figures 
are instructive. The biggest item was flour, 34.5 percent. Next 
came lard, 15.4 percent; meat (corned beef and bologna), 7 percent; 
sugar, 5 percent; beans (pinto), 4 percent; potatoes, 3.6 percent; 
baking powder and coffee, 2.5 percent each; tobacco, 2.2 percent. It 
is interesting to note that $1.60 (3.8 percent) was spent for fly spray. 
Typical menus in 1948, according to Hawley et al. (1948, pp. 552- 
553) were as follows: breakfast—fried potatoes and coffee; midday— 
tortillas or bread, stew with meat, hominy and lard; evening—tor- 
tillas, meat stew with hominy, chili and lard, or some vegetable cooked 
in lard. 
Much of the food, even vegetables and bread, is fried in lard or 
cooked in deep fat. Stews are common. Carbohydrates and fats 
predominate in Sia diet; proteins are lacking. Other deficiencies are 
nicotinic acid, riboflavin, ascorbic acid, and vitamin C. The “average 
dietary of the Zia Indian [is] a possible 2,000 to 2,100 calories daily,” 
according to the survey by Hawley et al. (1948, p. 553). 
Pupils in the day school probably have been the primary concern of 
those who have interested themselves in health and welfare in Sia. 
The children are required to go to school and attendance is good. 
Physicians, nurses, and teachers have told me that the children are 
frequently not dressed warmly enough in wintertime, and that with 
the onset of cold weather almost all of them have chronic colds, 
“Tunny noses,” and many of them have low-grade fevers. A con- 
siderable number come to school without breakfast, according to 
