^4 BUREAU OF AMERICAN ETHNOLOGY [boll. 55 



(1601) refers possibly to that article of diet when he writes of grass- 

 seeds eaten with charcoal as above mentioned. 



Tamade is the Spanish tamale., moat patty. 



Kump^yjiriivs^ paHij, 'pop corn' (Ivii, corn; p'y,7jivse, parched corn; 

 p^a cracked, to crack), is said to have been usually p^lnini. 

 (San Ildefonso.) 



P'uyivseia, ^ l/inole^ (/>'w?;?/?^, parched corn; ta, to grind) consists 

 of parched or popped corn ground into meal. (Santa Clara.) 

 (Cf. TCsentsi'iy.) 



Some particulars of the Tewa methods of cooking maize derived 

 from letters sent from San Gabriel (Chamita) to Mexico shortly before 

 1601 are as follows: ^ 



As soon as the ears of Maize have come to be in milk, they gather many of them, 

 and having kneaded them make of them a thinly-spread dough, very thin, like puff- 

 pastry {liojahlrado), as when one makes Fruta de Sarten (a Spanish delicacy, literally, 

 'frying-pan fruit'); and of this Dough so kneaded they make a sort of rools {eanelones, 

 a sort of sugar-stick) like a supplication [cf. mowanuseoc, p. 89] and hang them in the 

 sun, and when they are dry they keep them for eating; and when the Ears are 

 pretty well hardened {quaxadas, coagulated), they gather many of them, and, after 

 parching or roasting them, set them in the sun; and when they are dried, they store 

 them [as the Tewa now treat p'ininik'tiy']. The rest of the Ears, which are left grow- 

 ing, they allow to ripen entirely, to store them in the form of Maize, ready for eating, 

 and for sowing at the proper season. They do all of this, because the frosts begin 

 very early, and the harvest is in much danger of being lost; and so this manner of 

 gathering their food, so as to enjoy some of it, before it be all frozen [and lost] to them. 

 Also they gather good Beans, and large and well-flavoured Sciuashes; they make of 

 the kneaded Corn for the morning meal atole, much as Pap or Gruel is made of 

 Flour, and this they eat cold any time of the Day; they do not put salt on it, nor 

 cook it with lime or ashes, as do these other Indians [i. e. those of Mexico proper]. 

 Also they make Tamales [meat with chile powder enclosed in rolls of corn-meal 

 dough and boiled] and Tortillas [flat cakes unleavened] as do the Indians here; and 

 this is their usual Bread. 



Gifts op Food 



With the New Mexican Tewa, corn-meal and wheat bread, in fact 

 all cooked foods — the products of women's industr}^ — pass as appro- 

 priate presents from women to men, or between the mistresses of house- 

 holds. (The proper present from a man to a woman would be game, 



iTorquemada, Monarchia Indiana, lib. v, cap. xxxx, pp. 678-679. The original Spanish reads as 

 foUow.s: 



"Luego que las Maforcas de Maiz llegan tl estar en leche, cogen muchas de ellas, y amasadas, 

 hacen una masa de ellas estendida, mui delgada, t\ manera de hojaldrado, como quando haeen 

 Fruta de Sarten; y de esta Masa asi amasada, hacen unos eanelones, a la manera, que una supli- 

 cacion [cf. mmvamise^e], y cuelganlas al Sol.y secas, las guardan para comer; y quando las Maporcas 

 van ya quasi quaxadas, cogen muchas de ellas, y tostadas, 6 cocidas, las ponen al Sol; y estando bien 

 enjutas, y secas, las guardan [as the Tewa now treat p'inhiik' uy] . Las demas Magorcas, que quedan 

 naciendo, las dexan sa^onar de el todo, para guardarlas en Maiz, hecho para comer, y para sembrar 

 a su tiempo. Todo esto hacen, porque los ielos comien^an mui temprano, y est;ln las Mieses a mucho 

 riesgo de perderse: y aai tienen este modo de coger su comida, para go^-ar de alguna, antes que se le 

 iele toda. Tambien cogen buenos Frisoles, y Calabajas grandes, y sabrosas; hacen de la Masa de 

 Maiz por la mafiana Atole (como de Harina Gachas, 6 Poleadas) y este comen frio todo el Dia; no le 

 echan Sal, ni lo cuecen con cal, ni cenija, como estos otros Indios [i. e. of Mexico] lo cuecen, 

 Tambien hacen Tamales y Tortillas, como los de por aca; y este es su ordinario Pan." 



