8 BUREAU OF AMERICAN ETHNOLOGY [bull. 48 



Food: Supply and Preparation 



Unfortunately, comparatively few of the articles of food used by 

 the primitive Choctaw are known to the members of the tribe of whom 

 this paper treats. They are able to give, however, the names of a 

 few plants that are even now used. 



AJie (Smilax laurifolia). — The hard bulbous roots are pounded fine, 

 a small amount of water is added if necessary, and the paste is made 

 into small cakes, which are fried in grease. The Choctaw say that 

 formerly bear's grease was always used for this purpose. Ahe is 

 spoken of as having been one of their favorite foods. 



Ahelo'sa (Phaseolus diversifolius) . — The roots are first thoroughly 

 boiled, then mashed, and served as food. 



Nuse (acorns of the Quercus aquatica). — These acorns were 

 pounded in a wooden mortar until fine. The meal was then put into 

 an openwork basket and water was poured through several times. 

 It was then boiled or used as cornmeal. 



OTcesok (nuts of the Juglans squamosa). — The nuts were cracked 

 and the meat was removed. When a sufficient quantity had been 

 obtained, the meat was pounded and made into a paste, which was 

 beaten up in a small quantity of boiling water. The mixture was 

 then eaten as a broth or soup. 



Korribo ashish. — The leaves of Laurus sassafras are gathered during 

 the autumn, usually about the middle of October, after they have 

 turned red. They are thoroughly dried in the sun and air, without 

 the use of artificial heat. They are then pounded in a wooden mortar 

 until reduced to a very fine powder, which is sifted to remove all hard 

 particles. The powder is again placed in the mortar and pounded 

 until as fine as it can be made, when it is ready for use. About a 

 teaspoonful of this powder added to a kettle of soup gives it a glutin- 

 ous quality and the flavor also is relished. This powder is highly 

 prized by the Creoles of Louisiana. 



Tonche (Zea mays) . — Corn is allowed to ripen and harden on the 

 cob; then it is removed and dried thoroughly over hot ashes. Next, it 

 is put into a wooden mortar (kite), plate 7, and pounded with a 

 wooden pestle (ketoke), plate 8, after which it is placed in a win- 

 nowing basket (ohfko'), plate 9. The obfko\ is held horizontal, 

 with the flat edge away from the operator; it is jerked back and forth, 

 up and down, thereby throwing the crushed grain a foot or more into- 

 the air. The lighter particles are carried off and fall into the large 

 flat basket (tapa), plate 9, resting on the ground. The portion of the 

 grain remaining in the ohfko' is again pounded in the mortar and sub- 

 sequently passed through a sieve (ishsho'Tia) , plate 9. The fine 

 particles that pass through the sieve are known as hotu; the coarser 



