368 THE ZUNI INDIAN'S [eth. ann. 23 



Among' vegetables the squash is the onl}^ one that receives particu- 

 lar attention in preparation, the others beinc^ used principally in com- 

 bination with other thing-s. The favorite way of preparing fresh 

 squash is to roast it whole in the ashes, after a small opening in the 

 rind has first been made. It is delicious after cooking all night. 

 Fresh squash is also stewed; dried squash is ])roken in goodl}" pieces 

 and placed in a pot of cold water to boil. 



The native fruits, including that of one of the cacti (opuntia tilipen- 

 dula), both fresh and preserved, are used extensively. A very pleas- 

 ant conserve is made from the fruit of yucca baccata which serves 

 on occasion to sweeten either fresh or di'ied peaches when stewed. 

 Nuts from the pinon cone are gathered in great quantities. 



The Hesh of animals forms a large element in the Zuiiian dietar3\ The 

 Zuilis have large numbers of cattle, goats, and sheep," and a limited 

 number of hogs and chickens. Chickens are kept for the eggs, the 

 whites of which are used for mixing paints to be applied to wooden 

 objects. The whole egg is sometimes eaten by men to bring them larger 

 families. The Navahos have the same superstition. Pork is regarded 

 as a great delicacy. There is nothing that so tickles the palate as bacon, 

 and whenever possible it is secured from the trader. Mutton is the 

 everydav meat. Beef is usually cut into strips and sun-dried for 

 winter use, although fresh beef is greatly enjoyed. There is a regular 

 frolic over the fla3'ing and dressing of a beef (see plate xcii). Only 

 small portions of the beef and mutton, are cast aside as unfit for use; 

 chitterlings are a delicacy; the liver, heart, and lights are eaten; and 

 the head with the brains remaining is roasted before the fire, the 

 brains especially being esteemed choice morsels. The blood is made 

 into a pudding. Meat is usually stewed; when only a few are to be 

 served, it is sometimes fried in mutton grease; in either case it is cut 

 into pieces. When a stew is to be made the meat is placed in a pot 

 with cold water over the fire on stones; white corn is removed from 

 the cob, washed, cracked in the coarser mill and in the next broken 

 into finer bits, and put into the stew; salt, the condiment kulantu (a 

 Mexican name),'' and chilli are added, the latter making the dish look 

 as though tomatoes formed an ingredient. In camp, meat is roasted 

 before the fire. 



Large game is always enjoyed, but is becoming scarcer ever^^ year. 

 Jack-rabbits and little cottontails are abundant. Most game is stewed, 

 if served in the village; in camp it is roasted. Game is a necessary 

 oft'ering to the Beast Gods to mduce them to act as mediators l)etween 

 the Zunis and the anthropic gods. Deer meat is cut into strips, sun 

 dried, and preserved for ceremonials and for guests who are present 



"The sheep and goat corrals, which are wiUiin the town and close to the houses, render the air in 

 moist weather offensive in the extreme. 

 '> A fuller description of plant food will lie given in a later publication. 



