STEVENSON] ARTS AND INDUSTRIES 363 



red, using for that purpose amarantu.s, which they grow sparingly in 

 the gardens. 



A variety of this bread is sometimes made as follows: Cold, boiled 

 beans are pounded and made into a paste by adding cold water and 

 mixed with the Imtter in i)lace of the mush; salt is added to this mix- 

 ture. Sometimes the he' we is made of untoasted meal; in this case salt 

 is added. The bits of he'we which necessarily accumulate are care- 

 fully laid away, for not an atom of food is wasted })y the Zufiis, and 

 when there is a sufiicient quantity of these ])its, the}' are deposited 

 in a bowl placed over the lire and stirred with a bunch of osiers 

 until thoroughly toasted. The })owl is then removed from the tire, 

 and the bits are crushed in the hand and depositt^i in a l)asket tray. 

 This bread is warmed in grease or moistened with Avater before it is 

 eaten. 



He'yahoniwe is a bread in common use at Zuni. A small quantit}' 

 of mush is made of corn which has been passed through mills of the 

 first two degrees of coarseness by mixing with cold water; salt is 

 added, then water from slaked lime to give a greenish color to the 

 bread. A handful of this mush is added to a quantity of the batter 

 previousl}' referred to, and this mixture is baked, two cakes at a time, 

 on a stone similar to the he'we stone. These cakes are about 1(> by 12 

 inches, and man}^ times thicker than the he'we. As the cakes are 

 removed from the stone they are laid in a basket or bowl. 



Mu"kiapawe is a favorite mush. Meal ground through the tirst 

 two mills is mixed with boiling water to a stiff dough, and water 

 from slaked lime is added to give color; cold water is then supplied 

 in sufficient quantity to give the mush the proper consistency; this is 

 then shaped into large oval balls, which are dropped into a pot of boil- 

 ing water. Mii'Hviapawe is eaten cold. 



Mu'^ialiwe is another variety of mush. It is prepared in the same 

 manner as he'^^ahoniwe, except that the mush is rolled into rope-like 

 stripsr from which bits are broken and made into balls an inch or more 

 in diameter. These are dropped into just enough boiling water to 

 cook them; the water becomes thickened from tlu^ nuish balls, and the 

 whole is eaten with a ladle or spoon. 



He'pachiwe" (singular, he'pachine) is a favorite l)read of the Zunis. 

 The stone slab on which this bread is baked is 8 or 10 inches in diame- 

 ter, only large enough to bake one cake at a time. The slab is thor- 

 oughW washed and is supported on stones in one of the smaller 

 lireplaces over a low fire. It is constantly rubbed with mutton grease 

 while heating. The natural color of the stone is gray, but it 

 becomes black from treatment similar to that given the he'we stone. 

 Flour, properly salted, is put into a bowl, and warm water is 

 added to make a dough, which is worked only long enough to mix 



a Tortillas. 



