HciLMEsJ SUOAK-MAKTXG VKSSELS '^1 



to three-fourths iiich — composeil nf a trrayifili <'lay, with larjii- fragment" of shells. 

 The vessels of which they were part must liave l)een very large. Traditionally, they 

 are believed to have been used in evaporating salt from the spring. A brief search 

 resulted in finding numerous .specimens on the surface and protruiling from the sides 

 of the riilges near the surface. It is said that the .saline pi-nperties of the spring were 

 more noticeable before the deej' Imiv was made wliirli jirodui-ed the sul]ibur water, 

 which is so much patronized." 



We liiuc fnnii East 'rcmicssco. in Kiio.x county, spcciincii.s of this 

 ware identical witli thtit from Nashvillt' and other more we.stern h)cali- 

 ties. Althouo-h this jx^ttery i.s not correlated with any ptirticular .salt 

 lick or .spring, we may fairly as.sume that it was employed lit making 

 .salt, since there are salt springs in the \icinitv. 



Referring to explorations of Mr William .McAdams, of Alton, the 

 Alton, Illinoi.s, Telegraph speak.s of salt springs on Haline creek, 

 Cooper county, Missouri, in the following words: 



These springs were also a great resort of the aliorigines and mound-ljuilders, and 

 the ground about the 0(3zing brine, to the depth of 8 or 4 feet, is tille<l with the 

 remains of the peculiar earthen vessels used liy the mound-liuilders in .salt making. 

 In the woods about, for the whole vicinit)' is covered with a forest, are many mounds 

 and earthwoi'ks. From one small mound two of the earthen salt kettles were 

 obtained. They were shaped like shallow pans, an incli and a half in thickness and 

 near 4 feet across the rim. '' 



.Vnother site noted for the occurrence of this peeidiar earthenware 

 is located in St Loiii.s county, Missouri, near the village of Fcuton. 

 Here there are spring.s, both sulphur and salt. Thi.s .site has been 

 visited by Mr O. W. Collett, of St Louis, who gives an account of 

 it in the Kansas City Review, vol. rv, p. lUi. 



The following statement made by Du Pratz is suiBciently definite 

 on the question of native salt making: 



About 30 leagues up the Black river on the left side, there is a stream of salt water 

 flowing from the west; about 2 leagues up this stream is a lake of salt water which 

 .s nearly '2 leagues in length by 1 in width; 1 league farther up toward the north 

 another lake of salt water is discovered, almost as long and l)road as tlie first. 



This water jiasses M'ithout doubt through some salt mines; it has the taste of salt 

 without the bitterness of sea water. The natives come from a long ilistance to this 

 place to himt in winter and to make salt. Before the French had traded them kettles 

 they made earthen pots at the place, for this purpose; when they had enough to 

 load themselves, they returned to their country loaded with salt and ilried meats. <■ 



SUG.\K-MAKI.N(; VesSEI^.S 



In comparatively recent aboriginal times, if not in very ancient times, 

 earthen pots were used for collecting and i>oiling the sweet sap oi the 

 sugar maple. So far as my observations have gone the earliest mention 

 of sugar making by the aborigines is found in JoutePs Journal, writ- 



(' Robertson, R. S.. .Vntiqnities of XashWllt*, Tennessee, Smithsonian Report for 1S77. Wa.vhington, 

 1.S7.S, pp. 277-278. 



''See also McAdams. \\\n.. frcliisturii- rcmjiins from southeast Missouri, Kansas citj' licview, 

 vol. vn, Kan.'ias City, 1S84, p. 279. 



cDn Prat?., Antoine .Simon Lo I'a^i-, Ilisi.iin- <ic la Lunisjani-. I'aris, IT.'tS. \ nl, i, p],. :«i7-Xlis, 



