92 BUEEAU OP AMERICAN ETHNOLOGY [bull. 55 



P'uywx^ parched corn. The corn should be parched on hot sand in 

 a meal-drying pot, ¥setam,ele {k'x, corn-meal; to, dry; mele^ pot), 

 over the fire, so that the kernels burst into "pop-corn"; but now the 

 corn is often roasted in an American oven. As it is eaten it is sea- 

 soned by moistening with a piece of corn-cob dipped into salt water 

 contained in a dish set near by for the purpose. 



irxntsi'iy {Jis^y^ corn-meal; tsi^ ? parch, cook), parched corn-meal, 

 Spanish pinole^ comprises several varieties. The commonest is meal 

 oijpinini corn very finely ground which has been roasted at the time 

 of harvest, the meal being dried over the fire after each grinding, on 

 the coarse, medium, and fine-grained metates. K'sentsi'iy with onmoa 

 is the conventional food of travelers ; it can be mixed with cold water 

 and drunk without further preparation, and it is very nourishing. 

 Some of the Tcachina, when they visit the houses, require the unmar- 

 ried girls to grind Ics^ntsPiy for them.^ 



^ Olciygi (New Mexican Tewa, huwaJcada; New Mexican Spanish, 

 tortilla) is a round flat cake of unleavened bread of corn-meal or 

 wheat flour, baked on the hearth or on a small hot stone. Okiyr/i is 

 the general word for bread. 



^Ummo2valcala Ciiy, blood; ?nowa, bread; fcala, thick) are cakes of 

 corn-meal mixed with fresh ox blood, baked in the oven. 



Putasselse. (puta, unexplained; ss^lse, cook, stew, boil) are round flat 

 cakes, about five inches in diameter and one inch in thickness, with a 

 hole in the middle, made of blue corn-meal or of pHnini corn-meal. 



Kafowseoiu {kq, fat; po, water, liquid; wsemi, drip) were formerly 

 made of white corn-meal and water and were fried in mutton grease. 

 Now they are generally made of commercial wheat flour, with the 

 addition of baking powder and salt. After being well kneaded the 

 dough is made up with the fingers into very thin disks about nine 

 inches in diameter, with one or two slits or holes in each. These are 

 fried one by one in deep fat, — mutton grease, lard, or pig's fat rend- 

 dered down, — being carefully turned. They become golden-brown 

 and puff up crisply, like very light doughnuts. liqpowsenu are 

 eaten on festive occasions; being quickly made, they are esteemed a 

 delicacy proper for entertaining guests. 



Ps^di^ hominy. White corn is put into warm water with ashes of 

 corn-cobs, and boiled, more water being added if necessar}^, until it 

 swells up to three times its original bulk. After the ashes are thor- 

 oughly washed out the corn is boiled again, with mutton. 



At the pueblo of Santa Clara the preparation of maize foods has 

 certainly declined in late years — partly on account of the growing 



1 The ptnoZe of the Pima is made by grinding corn not merely roasted but popped. (Pfefferkorn, 

 Beschreibung der Landseliaft Sonora, 1705, quoted by Russell in Twenty-sixth Rep. Bur. Amer. Ethn., 

 p. 67.) Dough made of k'^nlsViy is called taiv^'^. Some of the feacftma give figurines of animals 

 made of this dough to the children. 



