HRDLi^KA] PHYSIOLOGICAL AND MEDICAL OBSERVATIONS 265 



yellowish juice. The children dig for these little "jars" and eat the 

 honey. They call \i mo-wa-li chuli-nie ("fly sirup"). 



Chewing gum: Various vegetal substances are chewed by the 

 Indians of most tribes. Among the Pima in the early spring every- 

 body, the children in particular, chews the cottony substance from the 

 inside of the a-uh-pa lia-vu-jyo-lf-telc ("cottonwood-berries," the buds 

 of Populus fremontii wislizeni). Often this is mixed with a little raw 

 tallow "to make it chew longer." It is used partly for the little sweet- 

 ness which it contains, but mainly because it affords long chewing. 

 The use of the root of the se-wi-je (Rumex hymenosepalus), chewed 

 much by the school girls, has already been mentioned. A variety 

 of chewing gum is obtained from the to-hat^s (Encelia farinosa), 

 growing in the hills. This plant has numerous stalks, which reach 

 about 20 inches in height. On some of these stalks appear small 

 quantities of amber-colored gum, which is gathered by the Indians 

 and chewed as it is. It has but little taste, but otherwise possesses 

 the characteristics of the ordinary chewing gum. The juice is not 

 swallowed; it is said that this would cause poisoning, though not 

 fatal in its effects. The best chewing gum is said to be made from 

 a plant known as wi-i-pain ("gum"). This chewing gum is known 

 as well by the Maricopa and the Papago living in the Gila valley 

 as by the Pima. The plant is a vine which grows on fences in the 

 fields. A variety of it known as pan-o wi-i-pam ("fox gum") grows 

 in arroyos. The Indians obtain the milky juice from the tops of 

 these plants or from their fruit. This is gathered in little vessels, from 

 which are filled the hollow stalks of the pumpkin vine; these are 

 then tied at both ends, and roasted for a few minutes in hot ashes, 

 when the gum is ready for chewing. It is sweetish and harmless. 

 The juice is swallowed. This chewing gum is much praised by the 

 Indians, who say that it excels our commercial article. 



The Maricopa use most of the native foods known to the Pima. 

 Their pinole is made in the same way as that of the Pima; occasion- 

 ally they add to it the Mexican panoche (crude sugar). The fruit 

 of the saguaro is scarce in their country; that of Jcu'-de-ep (one 

 of the Opuntias) is eaten raw; that of the Jidnami, known as tat, is 

 dried, pounded, ground with wheat, and stirred with hot water into 

 a thick mixture, and is eaten in this state. The Maricopa eat the 

 same kinds of berries as the Pima, the black berry (Condalia obovata) 

 being known as u-e, the red (Lycium fremontii) as xtot. The ohpon 

 plant is also eaten, after being prepared by boiling with the addition 

 of powdered cactus fruit {tat) and wheat ; with this is drunk a mixture 

 of pinole and water. 



Ek-se-we is a seed which looks much like that of alfalfa, but the 

 two plants are not related. The Maricopa roast the seed in baskets 

 with hot coals, and grind it fine; it is eaten mixed with water. 



