74 ETHNOBOTANY OF THE ZUNI INDIANS [eth. ann. SO 



laid on a straw mat, and it soon becomes cool and crisp. After a 

 numbc>r of sheets are baked they are laid together on the baking slab 

 and heated sufficiently to allow the bread to be folded. This bread 

 is usually served in basket trays. 



He' we is the staple article of food carried on long journeys, especially 

 when one travels on foot. It is very light in weight and a sufficient 

 quantity can be carried hi a cloth tied around the waist to nourish a 

 man for days. Occasionally the Zuiii color lie'we red with Amaran- 

 thus, which they raise in their gardens around the village. 



A variety of this bread is sometimes made with cold boiled native 

 beans; these are pounded mto a paste with the addition of cold 

 water, which is mixed with the batter instead of mush. Salt is added 

 to the mixture. 



Occasionally Ae'iw is made of vmtoasted meal, and in this case also 

 salt is added. Fragments of Tie'we which necessarily accumulate are 

 laid away until a sufficient quantity is gathered, when they are toasted 

 in a bowl over the fire and stu'red with a bunch of osiers during the 

 toasting; when done the Tie'we is crushed with the hand and deposited 

 in a basket tray. This toasted bread is warmed in grease or moistened 

 with water before it is eaten. 



He'yahoniwe is made of corn-meal mush; after being ground twice 

 the corn is mixed with cold water and salt and boiled; water from 

 slaked lime is added to produce a blui>h-green color. A hancLful of 

 the mush is added to a quantity of batter sufficient for a sheet of 

 he'ioe, and this mixture is made into cakes about 10 by 12 inches and 

 many times thicker than the Jie'ive sheets; these are baked two on a 

 slab similar to that used for baking he'we. This bread is in common 

 use at Zuiii. 



Mu'tlciapawe is another favorite dish of the Zuiii. To meal twice 

 ground a sufficient quantity of boiling water is added to make a 

 stifl' dough, and water from slaked lime to give the desired color; 

 enough cold water is then added to give the mush the proper con- 

 sistency to enable it to be shaped into large oval balls, which are 

 cooked in a pot of boihng water. Mu'tMapawe is eaten cold. 



Mu'tklaliwe, another variety of mush, is prepared in the same 

 manner as he'yahoniwe, except that the mush is rolled into rope-like 

 strips from which fragments are broken and made into balls an mch 

 or more m diameter; these are dropped mto a pot contammg just 

 enough boiliag water to cook them. The mush thickens in the 

 water and the mixture is eaten with a ladle or spoon. 



He'pachiwe is made by pourmg diluted lye over corn, which is left 

 until the hulls are shed, after which the corn is thoroughly washed 

 and dried and then ground. The meal, mixed with water (no salt 

 is used), is made into cakes 6 or 8 inches in diameter and about two- 

 thirds of an inch thick; these are baked on he'pachiwe slabs. 



