DENSMORBE] PLANTS AS FOOD 315 
In some camps the parching and threshing of the rice was done in 
the late afternoon and evening, and those who gathered the rice 
assisted in this portion of the work, but in a large camp this part 
of the process was carried on simultaneously with the gathering, 
those who remained in the camp parching and threshing while the 
rest were gathering. 
When the canoes arrived the loads of rice were carried to the camp 
and spread on sheets of birch bark. (PI. 41, a.) These had been 
placed where the sun would shine upon them, but not with such direct- 
ness as to heat the rice, which was frequently stirred so it would be 
evenly dried. This was important, as at the season of rice gathering 
the nights are frequently cold with very hot sun in the middle of the 
day. About 24 hours was usually allowed for this preliminary dry- 
ing, after which the rice was either parched in a kettle or dried over a 
slow fire. The first was the more common process, the rice being 
placed in a large kettle, or a metal tub, which was propped in a slant- 
ing position over the fire so that a woman seated beside it could stir 
the rice with a paddle. (Pl. 41,6.) The fire was carefully regulated 
and considerable skill was required to parch the rice without burning 
it. The quantity parched at a time was usually about a peck, and the 
required time about an hour. This parching loosened the husk and 
also imparted a flavor to the rice. The stirring paddle was slender 
and different in shape from that used with a canoe. The second is 
undoubtedly the oldest process, and produced what was known as 
“hard rice.” This was greenish black in color, much darker than 
parched rice and requiring longer to cook. This rice could be kept 
indefinitely, and could be used for seed. In preparing “hard rice,” a 
frame was made similar to that on which berries were dried. It was 
covered by a layer of hay on which the rice, either on stalks or in the 
husk, was spread to a depth of about 3 inches. A slow fire was kept 
burning beneath the frame. In this manner the rice was dried as 
vegetables or berries are dried. 
The next process was the “pounding” of the rice. For this 
process the rice is frequently put into a barrel, but the best container 
for the purpose is a wooden mortar with sloping sides. (PI. 41, ¢.) 
This was about the size of an ordinary barrel, and was made by the 
Indians and kept for this purpose. With this were used wooden 
pestles somewhat pointed at the end. In pounding the rice these 
moved up and down near the edge of the mortar, the pointed ends 
being adapted for this purpose. It is said these disturbed the kernels 
with the least breaking of the kernels. (PI. 42, 6.) Another form 
of a pestle was blunt at the end, nearly resembling a mallet. Both 
varieties were about 514 feet long and in the correct pounding of 
the rice they were not heavily forced downward but allowed to drop 
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