FRluiE-MrRmfJo '^^^^ ] ETHNOBOTANY OF THE TEWA INDIANS 91 



putsi, unexplained) was made by sifting coarse meal of p'inhii corn 

 into boiling water. 



fakeioe is cooked like ^dl''<v.)j, but with less water, making a stiff, 

 rather drj^, crumbling porridge, which can be handled in lumps. It 

 is eaten in the morning and at other times instead of ''okiygi^ or mowa^ 

 especially with pot liquor from boiled meat. Shepherds make an im- 

 itation of fal'ewe by sifting and stirring crumbled unowa into boiling 

 water. 



MovmUoke {mmim.^ bread; Ico bake, roast, broil; Z-t% put down) is 

 eaten at sunrise on festive occasions, as the final feast of a wedding, 

 the naming of a child, or when Sh^lcachlna come. The impersonators 

 of the Icarhma can not go to their houses for breakfast, and so their 

 female relatives carry 'inotoa'k^ oke and mowa to them. Two handfuls 

 of wheat are put into a small basket or dish, sprinkled with water, 

 covered with a cloth, and allowed to stand three or four da5^s, until 

 sprouted. AYhite corn, after being soaked for a few minutes to loosen 

 the outer skin, is ground on the first (coarse) metate; after the meal is 

 well sifted it is ground fine. The sprouted wheat, ground, is mixed 

 with the corn dou^h. The mixture, thoroughly stirred, is put into a 

 vessel (formerly an earthenware pot, now a tin can lined with corn- 

 husk or corn-leaves), which is covered with corn- husks, and baked at 

 night in the moivah'ote^ 'oven' {motra^ bread; Z'o, to bake; te^ house). 

 This is a r'ectangular pit, 18 to 24 inches deep, cut in the rock outside 

 the house and lined with slabs of stone. In this pit a fire is made; 

 when it is hot, the embers are reduced to fragments and the vessel is 

 set among them; the opening is closed with a slab of stone, sealed with 

 claj'', and a fire built on top. Next morning the vessel is taken out 

 and the inoioaJ/ohe is stirred with a stick. 



Mowasey {niowa, bread; sey, horn). Dough is made of blue corn- 

 meal, with ashes and sugar; portions of the dough wrapped in corn- 

 leaves are dropped into boiling water. When green corn-loaves, 

 inowase/()Tc owa {Jcowa^ skin, husk) are saved for wrappers, they ai'e 

 coiled into wheel-shaped bundles and tied with yucca strips. When 

 wanted, a bundle is soaked in warm water to soften it before being- 

 untied. 



j\[ow(its%g.i and nunvatsigPe {tsig/\ pinch, constrict; '<?, diminutive). 

 Dough is made of blue corn-meal with the addition of sugar and 

 ashes of tajsey; small portions of the dough, wrapped in pieces of 

 corn-husk and tied tightly in two places with shreds of yucca, are 

 dropped into boiling water. When men and boys go to gather snow 

 for the women of their fathers' clans, the women make mowatsigi'e 

 to pay them; they go to meet the men returning from the work and 

 tie the little packets to their forelocks. Some kachina bring mowa- 

 tsigPe to the children. 



