BUSSELL] 



THE FOOD SUPPLY 



73 



The shelled corn is ground on the nietate and baked in large cakes 

 in the ashes. Corn is also boiled with ashes, dried, and the hulls 

 washed off, then thoroughly dried and parched with coals or over 

 the fire. It is then made into a gruel, but is not so highly regarded 

 as the wheat pinole. 



I'savlk. The thorns of this cactus are removed as soon as gathered, 

 and it is eaten without further preparation. 



I'tany, Atriplex sp. The heads of tliis saltbush are pounded up 

 in the mortar and screened to separate the hulls. The seeds are 

 washed, spread to dry, parched in a piece of olla, and ground on the 

 metate. They are then ready to be eaten as pinole, or ilry, in the 



Fig. 3. Dried saguaro fruit. 



latter case a pinch of the meal being taken alternately with a sip of 

 water. 



Ka'lfsa, Cicer arietinum Linn. The cliick-pea is raised in small 

 quantities and is also purchased from the traders. Tliis is the gara- 

 banzo of Mexico. The name chicos is sometimes applied to tliis pea 

 as it is to anything small, especially to small or. rather, sweet corn 

 that is just old enough for roasting. 



Kaf, Clu'uopodium murale. The seed is gathered early in the .sum- 

 mer and prepared by parcliing and grinding, after which it may be 

 eaten as pinole or combined with other meal. 



Kd'me&vat. After the August rains this seed is gathered, parched 

 over coals in the parching pan, ground on the metate, and eaten as 

 pinole. 



