ROBBINS, HA 

 FKEIRE-MARUEC 



fifco"™^'] ETHNOBOTANY OF THE TEWA INDIANS 59 



This thick fluid is poured on a board to dry and soon becomes hard- 

 ened. It may be kept in hard calces for an indefinite period. When 

 needed these are soaked in hot water until of the consistency needed 

 for paint. 



Guaco is also used as a food. The hardened cakes are soaked in 

 hot water, and then fried in grease. 



The finely ground plants are mixed with water and the liquid is 

 drunk as a remedy for stomach disorders; or sometimes fresh plants 

 wrapped in a cloth are applied to the abdomen. 



Hano Tewa Kiose'ij. or Jcws^ly,. Hopi, tii/nL 



Peritoiiia serrulatum^ . 

 This plant is of sufficient economic importance to be named in songs 

 with the three chief cultivated plants, corn, pumpkin, and cotton. It 

 is gathered in spring, and, after long boiling to rid it of the alkaline 

 taste, is eaten with falieioe (cornmeal porridge), a small quantity of 

 salt being added at the time of eating.^ 



'' Okup' e'hxVi^ 'turtle weed' {^olcn, turtle; j9' 6' /l«5*, weed). Cf. 



' Okupe, page 53. 

 Phacelia corrugata. A fern species. 



Tsigo'ofe [tsigo^ forehead; ^ofe, unexplained), probably referring 



to the custom of cracking the pod on one's forehead. 

 Phy sails neomexicana. Ground Tomato, Ground Cherr}-. New 

 Mexican Spanish tomate, tomate del campo. 

 The fruit is covered with a bladdery envelope which the boys crack 

 with a popping sound by pressing it quickly on the forehead. 

 The lierries are eaten. 



Tomatoes also are called by this Tewa name, as well as by the 

 Spanish name tomate (<Nahuatl tornatl^ Mex. Span, tomate). See 

 Tomato, p. 113. 



? Po''ani. 



Pinnse'iij qwq., 'mountain guaco' {imj, mountain; v?a?, locative; 



qwa^ Peritoma serrulatum). 

 Polanisia trachyspenna. Clammy Weed. (See Stanleyella 



wHyhtii.) p. 61. 



P'unse'se (p'^, apparently ChrysotJiamnus higelovii; nse''se, unex- 

 plained). Cf. Hano Tewa J^'W^j P^g^ 60. 

 Portiilaca oleracea. Purslane. 

 The top of this fleishy plant is eaten })oiled ])y both Indians and 

 Mexicans. 



1 See Fewkes, Ama: Anthr., ix, p. 16,1896. 



2 The Hopi boil the leaves with green corn. (See Hough, Amer. Anthr., x, p. 37, 1897.) 



