78 THE PIMA INDIANS [eth. ann. 26 



Tcil'tipin (Sp.)- This pepper is raised by the Papagos and brought 

 to the Pimas. 



Tco'Jiolcia. The leaves are gathered in sprmg and sometimes baked 

 ia tortillas. In summer the seeds are gathered, ground on the metate, 

 mixed with meal or squash, or they may be parched and ground to 

 be eaten dry. 



Tco'tvik a'ndlc, Suseda arborescens; S. suflfrutescens. These are 

 added to greens or cactus fruit to give flavor. 



To'a, Quercus oblongifolia. The acorns of this oak are traded 

 from the Papagos. After the hidls have been removed they are 

 parched and grovmd into meal. 



lirtam, Atriplex lentiformis. The seed of this saltbush is cooked 

 in pits which are lined with Suseda arborescens and the papery inner 

 bark of the cottonwood moistened and mixed together. The roasting 

 recjuu-es but one night, then the seeds are taken out, dried, parched, 

 and laid away for future use. When eaten, it is placed in a cup and 

 water added until a thick gruel is produced. 



Vakwai'hai-ind^m, Solanum elseagnifolium. The berries are put in 

 the milk from which cheese is made to serve as a substitute for rennet. 



Vak'wavdam, Rumex berlandieri. This plant is used with the 

 cactus fruit, Opuntia arborescens, in the same manner as the saltbush, 

 Suaeda arborescens. 



Vi'phwi, Opuntia versicolor. The fruit is sometimes eaten raw, 

 but it is usually prepared in the same manner as Opuntia arborescens. 



Dr Edwai'd Palmer, who collected among the Pimas in 1885, 

 obtained some nuts of the "cjuinine jilant," Simmondsia californica 

 Nutt., which he says are eaten either raw or parched. Professor 

 Thornber states that the Mexicans use the oil as a hair tonic. He also 

 describes an "Indian potato," Iloffmanseggia falcaria Cav., which, 

 when roasted, tastes like the cultivated Irish potato. However, this 

 is a member of the pea family and not a potato. A true Solanum 

 is foimd native to Arizona, but we have not learned that the Pimas 

 know of it. 



At least three kinds of chewing gum are in use. That most highly 

 esteemed is called vi-ipam, ''milky ; " it is obtained from a plant which 

 somewhat resembles a sweet-potato vine. The pointed pods are 

 gathered, their milk poured into a squash stalk and heated in the 

 ashes, whereupon it is ready to chew. A bush, Encelia farinosa, 

 called tohaj's, exudes a clear gum; and that on the stems of some of the 

 Compositae is sometimes gathered and chewed by children. 



