364 THE ZUNI INDIANS [eth. ann. 23 



the ingredients thoroughly. The woman sits beside the fireplace and 

 performs the double duty of tending the tire and making the bread. 

 A bit of dough is broken off and fashioned into a ball, and the ball is 

 hollowed Avith the hand into a deep bowl, which is placed inverted 

 upon a round, flat stone especially fashioned for the purpose, flat- 

 tened, and worked with the hand^' into a symmetrical round cake. 

 The fingers are placed close together and the nails zigzagged over 

 the cake so that it may brown in ridges. This furrowed side is 

 placed next to the baking stone. As air bubbles form they are pricked 

 with a wooden pin. While one cake is baking another is prepared for 

 the stone. As the cakes are removed from the fire they are laid in a 

 flat basket. He'pachiwe is made in great quantities when gifts are to 

 be thrown to the populace. On such occasions many show much dex- 

 terity in sending cakes through the air. 



Chu'*sikwanawe (corn without skin) he'pachiwe is made by pouring 

 diluted lye over corn and leaving it until the hull is shed. It is then 

 thouroughly washed, dried, and afterward ground. The meal is mixed 

 with water, no salt being used, and made into cakes 6 or 8 inches in 

 diameter and about two-thirds of an inch thick. It is baked on 

 he'pachiwe slal)s. 



Mu'loowe (light bread) is made at feasts, seldom at other times, and is 

 l)aked in ovens outside the house. A bit of dough is reserved from each 

 ])aking for the next, being sometimes kept a month or six weeks, or even 

 longer; when the leaven is to be used, it is soaked in water, cold or 

 warm, to soften it. A small quantity of flour is added to make a soft 

 batter, which is well beaten with the hand. The batter is covered with 

 a cloth and set to rise over night. The bread making begins about 10 

 o'clock in the morning. The sponge is emptied into a large bread 

 bowl; warm water is gradually added while the sponge is constantly 

 kneaded until the bowl is half full; salt is put in; then flour is added, 

 the kneading process going on all the while. The bread-maker runs 

 her arms into the dough halfway to the elbow, but as it becomes firmer 

 from additional flour, only the fists sink into it. In kneading the 

 dough it is brought from the outside over the center, broken oft', 

 and pushed down into the mass. When the dough has had suflBcient 

 kneading, a quantity is separated from the mass and manipulated for 

 a time on a beautifully finished wooden slab some 3 feet in length 

 and 18 inches wide, used exclusively for this purpose. If turnover 

 rolls are to be made, which is the common form, a batch of dough is 

 shaped into a round cake equal in size to a small loaf of bread; a 

 depression is made across the center with the ulnar edge of the hand; 

 melted nnitton grease is spread over the cake; and then the turnover 

 is formed. As each roll is made it is laid upon a cotton cloth spread 

 on the floor. The dough is sometimes made into various fanciful 



a The Mexicans use a diminutive rolling-pin. < 



