EADiN] MATERIAL CULTURE 117 



and the breast of most animalis were consitlered good portions, but 

 the head of the deer was included. Other portions were eaten, 

 however. For infants the deer's tail was considered a delicacy. 

 Now, when they eat meat provided by the white man, rib roast of 

 beef is the favorite meat of the Winnebago. 



The Wmnebago were very fond of soups of all descriptions. Most 

 of these were meat soups with the addition of vegetables or berries. 



Most time was, however, spent in the preparation of vegetable 

 foods, especially in the preparation of wild rice and corn. For the 

 preparation of rice I wll again quote Professor Jenks's article: 



At this stage of the harvest when the Winnebago gather the wild rice, the kernel is 

 very like a long oat and has a tenacious hull, which must be removed before the grain 

 can be eaten. The necessity of removing this hull and the unripe condition of the 

 grain make it necessary to dry it artificially. This is usually done by spreading the 

 kernels yet inclosed in the hull upon a rack of lattice work, under which a slow fire is 

 kept burning. The grain is cured and the hull made brittle by the heat and smokfe. 

 The next process is the thrashing. The Winnebago thrashes the grain by the use of a 

 most primitive flail. He spreads a blanket, rush mat, or deerskin on the ground, 

 upon which he puts the now cured grain. Along three sides of the blanket he erects 

 a screen of similar material. At the open side of this screen the man squats on his 

 knees, and beats the grain \rith a straight stick in each hand, thus releasing it from the 

 hull. When it has been thrashed the woman gathers up the contents of the blanket 

 and ^^innows tlie mass by letting it fall from a vessel held hi.gh in the air upon a blanket 

 or mat laid on the earth; the wind blows awaj' the chaff from the falling grain and lea\e8 

 the clean kernels. 



The Winnebago distinguished a number of diflferent kinds of corn, 

 the principal ones being ivahi' seretc, yellow-stalked; Mwarakona, sweet 

 corn; and waruc'tcTce, red-colored corn. The cornstalk was called 

 wahu' , the corn proper, witca'Hca^s, and the cob, wosa'h' . The corn 

 is pounded on a rack (waick^) and then shelled, the grain falling 

 through the rack and the cobs remaining on top. After being 

 shelled the corn is steamed. Then the stones necessary for cooking 

 it are gathered and the corn is picked. When this is finished, a 

 hole is dug in the ground and red-hot stones are put in. Over this 

 the husks are put and upon these the corn: then another layer of 

 husks, etc. The top always is covered -with husks. Four holes are 

 made through the husks, into which four pails of water are poured 

 and the whole is covered with a thick layer of earth and the corn 

 left there overnight. The next morning it will be entirely cooked. 



In shelling, the outer part of an oyster shell is used. When the 

 shelling is over the corn is spread out and dried. 



Squash is prepared as follows: After the skin has been removed 

 the squash is cut into slices and the seeds taken out ; the slices of 

 squash are then put on poles to dry. The dried squash is called. 

 hotca'^wa^daums. There are two varieties of this vegetable — 

 witca''^wa^, Hubbard squash, and vntca''^wansik, small-kernel squash. 



Fruit was dried, but by what process the author has not learned. 



