^u^?^^''!v!l'l'l''n,r'™^'l ETHNOBOTANY OF THE TEWA INDIANS 109 



FREIRE-MARBECO J 



and a few to Indians, and the American steam mill at Espaiiola is 

 also patronized. 



The women make of their own wheat excellent though rather dense 

 bread, ^^a?; (< Spanish j!?a;0? I'^ii^ed with leaven, kneaded in the earth- 

 enware bread pan (ssembe), and baked in the dome-shaped adobe oven, 

 pqnte {pay, raised bread; te, house). This bread keeps fresh and ^ood 

 for a week or more), but, as thev are anxious to keep it moist, they 

 usually wrap it in a cloth or put it into a covered pot when it is hot 

 from the oven, treatment which is apt to sour it. For dances, wed- 

 dings, and other festivities the loaves of bread are ornamented with 

 raised patterns, called j?>o&l, 'flowers.' For the use of travelers bread 

 is baked in a hot oven until it is thoroughly dry and crisp. Within 

 living memory this hard-baked bread was an article of trade with the 

 Comanche, who visited Santa Clara to barter fine whitened and painted 

 buflfalo hides for bread and corn-meal; the Santa Clara men also made 

 occasional journeys to trade in the Comanche country, where a sack 

 of hard-baked bread would bu}" a good pon3\ 



Tortillas, called pata (? < Spanish j)cm), round flat cakes of wheat 

 flour made with lard and, usually, baking powder, form the ordinary" 

 bread of the New Mexican Tewa household. They are baked on a 

 flat stone, huwaku {huwa, corn-bread; ^u, stone), propped on an iron 

 trivet, or sometimes on an iron plate. These wheat tortillas have 

 almost supplanted the corn-meal tortillas, huwakada, and connner- 

 cial flour is fast superseding home-grown wheat in their making. 

 "Children who have tasted white tortillas crj^ for them ever after, as 

 a man longs for whisky." 



Sweet cakes, made for weddings, are called pdba'e {paba, bread; 'e, 

 diminutive). 



BuwaJco (Spanish panoclia) is here made entirely of wheat. 

 Moistened wheat is kept covered until it sprouts; the grains, after 

 being washed, are dried thoroughly on a cloth spread in the sunshine; 

 they are then ground on a metate. The meal is put into a jar {ssenibe) 

 with water and allowed to stand for a day, until it bubbles like yeast. 

 In the evening the mixture, after being stirred ( ? with the addition of 

 unf ermented flour), is put into the oven and baked all night. BuwaJco 

 is eaten at sunrise on Easter Day and St. Anthony's Day June (13).* 



Kapowse.nu (kq, grease; po, water; wpenu, drip) are very thin disks 

 of dough, now alwa5^s made of commercial flour and lard, fried in deep 

 fat so that they puff up crisply. They are made for unexpected 

 guests, and to give to the Icosa (clowns) when they come begging from 

 house to house. 



Tqfd ''(ig.se,, 'wheat gruel' {tqtq, wheat; '4gL^, gruel), is used as a 

 remedy for stomach disorders and diarrhea. 



I Information kindly supplied by Mr. Thomas S. Dozior. 



