76 ETHNOBOTANY OF THE ZLXI INDIANS [eth. ax.n. 30 



quantity of this meal m a bowl beside hini, taking a pinch every 

 little while as he worked on his beads or moccasins. 



Mush made in a variety of ways is often mixed with meat wrapped 

 in corn husks, and boiled or baked. The boiled preparation is a 

 favorite dish of the Mexicans, which they call tamales. 



CTiu'tsikwanawe ('corn without skin'), 'hominy,' is one of the 

 staple articles of food of the Zuni. Corn removed from the cob is 

 put into a large pot of cold water containmg wood ashes previously 

 dampened. After the corn has boiled a short time it is stirred with 

 a slender stick. After boiling three hours, during which time it is con- 

 stantly stu-red, the corn is removed from the pot to a basket, tray, or 

 bowl and carried to the river, where it is thoroughly washed. Then 

 the hominy, which does not requu-e soaking previous to cooking, is 

 ready to prepare for the meal. Hominy prepared by the Zuni 

 housewife can not be surpassed. 



Mi'lowe (roasted sweet corn) is regarded as a gi-eat delicacy. An 

 excavation 10 or 12 feet deep and 3 or 4 feet in diameter is made in 

 the cornfield. Cedar branches are thi-own into this pit and on them 

 are heaped hot embers; then more cedar wood is added until the 

 pit is filled to a quarter of its depth. As soon as a mass of live 

 embers has accumulated the corn in the husks is deposited in the 

 oven and covered thick with stones, upon which are heaped hot 

 embers. The corn remams in the oven from late in the afternoon 

 until after sunrise the following morning, when the ow^ners of the 

 field, with their families and friends, enjoy the feast. What is not 

 consumed in the field is hung up in the storage room to dry, each 

 ear having the husk pulled back, exposmg the corn. Corn preserved 

 in this way remains good for months. When it is to be eaten the 

 husks are removed and the corn is boiled. 



Ta'Jcuna ('bead bread'), popped corn. The corn is toasted in 

 bowls balanced on stones in the fu-eplace, the grains being stii-red 

 constantly with a bunch of slender cottonwood sticks until they pop 

 and become as white as snowflakes. The corn is sprmkled with salt 

 while hot. 



Gruel made of white or blue meal is constantly whipped during 

 the boiling, so that it is light and frothy when ready to eat. 



Ta'kuna Ma'we ('bead water') is made of popped corn gi'ound as 

 fine as possible. The powder is put into a bowl and cold water is 

 poured over it. The mixture is stramed before it is drunk. While 

 this beverage may be di-unk at any time, it is used especially by the 

 rain priests and personators of antliropic gods during ceremonials. 



A native drink which the Zuiii claim is not intoxicating is made 

 from sprouted corn. The moistened gi'aui is exposed to the sun 

 until it sprouts; water is then poured over it and it is allowed to 

 stand for some davs. 



