ROBBINS, HARRIXOTON 

 hREIKK-MAKRECO 



'] ETHNOBOTANY OP THE TEWA INDIANS 93 



popularity of wheat flour, native and commercial, and the disinclina- 

 tion of the women to grind maize on the metatos; also in common 

 with the general economic deterioration which accompanies the use of 

 money and the proximity of American stores. Only a few prepara- 

 tions have been noted in common use, but it is probable that others 

 survive in connection with various ceremonies. Bmca ^ or hmvajawe 

 (Jaioe., to tear off a layer) (paper-bread, wafer-bread. New Mexican 

 Spanish giiallahe, Hopi piki, Zuni heioe) is made by methods similar to 

 those described under mowa, page 89, but the blue color is given by add- 

 ing lime. Perhaps half a dozen houses in the pueblo have rooms for 

 making hinoa, and the hewn stones, buwafcu^ which are obtained in trade 

 from the pueblo of Jemez.^ Buwa is not in everyday use: it is made 

 for festivals and ceremonies, and the women who can make it are 

 respected for the accomplishment. 



Buwakada^ (huwa^ bread; Iccua, thick) — Spanish tortilla de maiz — 

 is a flat, round, unleavened cake of blue corn-meal, baked on a hot 

 stone over the fire. It is fully as thin as the wheat tortilla, and is 

 called "thick" to distinguish it from huwa, 'water-bread.' 



The Tewa say that their ancestors used the fat of deer to lighten 

 their bread. Maize bread can be made of meal and water only, with- 

 out grease, but, thus made, it is hard and heavy. 



^Ags^^ corn-meal gruel, Spanish a^^c^Zd, usuall}^ made of "blue" corn- 

 meal, is still in fairly regular use, and is the prescribed diet for the 

 sick, either alone or served with ssefo^ liquor from boiled meat {sse 

 stew; fo^ water, liquid), or with dried beef. 



£akewe is stiff porridge made of "blue" or red corn-meal. 



^Ags^ and fcikewe are the conventional breakfast foods. 



Dumplings were formerly made by dropping balls of corn-meal 

 dough into boiling water. The old men liked to sit by the pot so as 

 to be ready to pick out with a splinter of wood the dumplings as fast 

 as they were cooked, and eat them hot. 



White corn is boiled with mutton or beef; the stew is called posoli 

 ( < Span. 2)osole). Hominy does not seem to be in use, but Escalona 



1 ]^uwa (Hano Tewa viowa) is a general term for breadstuff made of maize, but specially for wafer- 

 bread, guallabe. In fact, at Santa Clara as at Hano, unless the ^(fica is further specified as ^uiraka.ia, 

 Ijuwak'o, etc., it may be taken for granted that guallabe is meant. At San Ildefonso ^uwa seems to be 

 applied more generally; thus, an informant from San Ildefonso translated "our daily bread" by 

 wj'tmji ^uwa t'amuywagi'i'i, vrheieas &t Santa Clara it would probably be translated nq'im^Lpatia 

 (?<Span. pan). 



2 The Zuni lubricate the stone with the oil of chewed squash seeds, the Tewa of Santa Clara with 

 marrowfat {p'ek'uyka, 'bone grease'), the Tewa of Hano with any animal grease {kqp'ek'uy, bone 

 <p'e, stick, k'uv, stiff object; kq, grease). 



» Torquemada's informant {circa lOUO) particularly notes that the Tewa of San Gabriel (Chamita) 

 did not mix ashes or lime in their atole as did the Indians of Mexico. At the present day the Tewa 

 of Santa Clara mix lime, kunu, 'stone ashes,' not in alole or faketvl, but in \)uwa and j^wmi feajo. 

 The necessary "stone" for burning can be found in Santa Clara Canyon, but, to save trouble, the 

 lime is more often bought from "Mexican"' peddlers. The Zuni also use lime; the Tewa of Hano 

 use vegetal or animal ashes. 



