dobmt.] MODES OP COOKING THE CORN 305 



small hominy, which when boiled into a thick inush, with a proper pro- 

 portion of the smaller entrails and jerked meat, is held in much esti- 

 mation." The writer never heard of this. 



The corn which is fully ripe is sometimes gathered, shelled, dried, 

 and packed away for future use. 



Hominy, wabi'ouude or wanaanude^g, is prepared from hard corn by 

 boiling it in a lye of wood ashes for an hour or two, when the hard ex- 

 terior skin nearly slips off (naonu.de). Then it is well washed to get rid 

 of the ashes, and rinsed, by which time the bran is rubbed off (bianude). 

 When needed for a meal it may be boiled alone or with one or more of 

 the following : Pumpkins, beans, or dried meat. Sometimes an ear of 

 corn is laid before the Are to roast (je'a n he), instead of being covered 

 with the hot ashes. 



Wanin'de or mush is made from the hard ripe corn by beating a few 

 grains at a time between two stones, making a coarse meal. The larger 

 stone is placed on a skin or blanket that the flying fragments may not 

 be lost. This meal is always boiled in water with beans, to which may 

 be added pumpkins, a buffalo paunch, or dried meat. 



When they wish to make wanin'de-gaskg, or ash-cake, beans are put 

 on to boil, while the corn is pounded in a mortar that is stuck into the 

 ground. When the beans have begun to fall to pieces, but befure they 

 are done, they are mixed with the pounded corn, and made into a large 

 cake, which is sometimes over two feet in diameter and four inches thick. 

 This cake is baked in the ashes. Occasionally corn-husks are opened 

 and moistened, and put over the cake before the hot ashes are put on. 



At times the cake is made of mush alone, and baked in the ashes 

 with or without the corn husks. 



$ib<|:ub£uga, corn dumplings, are made thus : When the com has 

 been pounded in a mortar, some of it is mixed with water, and beans 

 are added if any can be had. This is put in a kettle to boil, having 

 been made into round balls or dumplings, which do not fall to pieces 

 after boiling. The rest of the pounded corn is mixed with plenty of 

 water, being "nigfuze," very icatery, and is eaten as soup with the 

 dumplings. 



Another dish is called " A n 'bag(j!e." When this is needed, they first 

 boil beans. Then, having pounded corn very fine in a mortar, they 

 pour the meal into the kettle with the beans. This mixture is allowed 

 to boil down and dry, and is not disturbed that night. The next day 

 wben it is cold and stiff the kettle is overturned, and the a n bag<fe is 

 pushed out. 



Wacali'ge is made by parching corn, which is then pounded in a mor- 

 tar; after which the meal is mixed with grease, soup made from meat, 

 and pumpkins. Sometimes it is mixed, instead with honey. Then it is 

 made up into hard masses (if.iskiski) with the hands. Dougherty 

 soys that with wacafige and wauinde " portions of the ;e-cibe, or smaller 

 intestines of the buffalo are boiled, to render the food more sapid." 

 3 eth 20 



