176 



OUTIMAGAMl- — OVENS 



[b. a. b. 



were living at Oka, Quebec, and were de- 

 scribed by Chauvignerie as a clan of the 

 Nipissing, with the heron as their totem. 

 Achague.— Chauvignerie (1736) in N. Y. Doc. Col. 

 Hist., IX, 10-53, 185.1. Achaque. — Chauvignerie 

 (1736) quoted by Schoolcraft, Ind. Tribes, iii, S.M, 

 18.53. Archouguets.— Jes. Kel. 1613, 61, 18-58. Atch- 

 ougek.— Jes. Rel. 1658, 22, 1858. Atchoughe.— Jes. 

 Rel. 1618, 62, 18.58. Atchouguets.— Jes. Rel., in, 

 index, 1858. Outchougai.— Jes. Rel. 1640, 34, 1858. 

 Outchouguets. — Jes. Rel., in, index, 18.58. 



Outimagaini(Nipissing: 'deep-water peo- 

 ple'). An unidentified Algonquian tribe 

 or band formerly living n. of L. Nipissing, 

 toward Hudson bay (Jes. Rel. 1640, 3-4, 

 1858). The name appears to be identical 

 with that of L. Temagami. (a. f. c.) 



Outurbi uturthi, 'turibi \_Coreqonu8 ar- 

 iedii, a congener of the white-fish] people. ' 

 — Gerard). A former Algonquian tribe or 

 band in Ontario, living x. of L. Nipissing 

 and wandering to the region of Hudson 

 bay. 



Otaulubis. — Bacqueville de la Potherie, Hist. Am., 

 II, 49, 1753. Outouloubys.— Du Lhut (1684 ) in Mar- 

 grv, D(5c., VI, 51, 1886. Outurbi.— Jes. Rel. 1640, 34, 

 1858. 



Ouwerage ( Iroquois name ) . One of the 

 5 Abnaki villages in 1700. — Bellomont 

 (1700) in N. Y. Doc. Col. Hist., iv, 758, 

 1854. 



Ovens. The pit oven, consisting of a 

 hole excavated in the ground, heated with 

 fire, and then filled with food which was 

 covered over and allowed to cook, was 

 general in America, though as a rule it was 

 employed only occasionally, and princi- 

 pally for cooking vegetal substances. This 

 method of cooking was found necessary 

 to render acrid or poisonous foods harm- 



-''■ 4 



A PUEBLO OVEN 



less and starchy foods saccharine, and as 

 a preliminary in drying and preserving 

 food for winter use. Rude camp devices, 

 such as baking in a cavity in the ashes, 

 sometimes incasing in clay the substance 

 to be cooked, were in common use; sim- 

 ple pit ovens, charged according to a defi- 

 nite plan, and ovens with a draft hole, 

 the latter occurring among the Pueblos, 

 comprise the varieties of this invention 

 in northern America. 



The Taculli cook roots in a pit oven, 

 placing a layer of heated stones in the 

 bottom, then a layer of food, and finally 

 a covering of earth. Powers says the 

 Pomo extract the toxic principle from 

 buckeyes by steaming them underground 

 for two or three days; they first excavate 

 a large liole, pack it watertight around 

 the sides, burn a fire therein for a space 

 of time, then put in the buckeyes with 

 water and heated stones, and cover the 

 whole with a layer of earth. The Hupa, 

 Maidu, Yurok, and perhaps most of the 

 acorn-consuming Indians of California, 

 cooked acorn mush in small sand pits, 

 and the Tlelding made soap-root ( Chlo- 

 rogaluin pomeridianum) palatable by cook- 

 ing it in an earth-covered heap. The 

 Hupa cook the same plant for about two 

 days in a large pit, lined with stones, in 

 which a hot fire is maintained until the 

 stones and surrounding earth are well 

 heated; the fire is then drawn, the pit 

 lined with leaves of wild grape and wood 

 sorrel to improve the flavor of the bulbs, 

 and a quantity of the bulbs thrown in; 

 leaves are then placed on top, the whole 

 is covered with earth, and a big fire built 

 on top (Goddard). The Indians of Brit- 

 ish Columbia, including Vancouver id., 

 roasted clams in a pit oven, in much the 

 same way as the New England Indians 

 followed in the well-known "clambake " 

 early adopted by the whites. Wherever 

 camas (q. v. ) is found, the Indians roasted 

 it in pits. A cavit}^ is made in the ground 

 large enough to hold 10 to 20 bushels, 

 and lined with pebbles; the pit is then 

 filled in order with roots, pebbles, and 

 grass, upon which is formed a hearth of 

 wet clay, over which a fire is kept up for 

 about seventy hours;, if the fire burns 

 through the hearth, which is indicated by 

 steam rising through the camas, the oven 

 is again covered with clay (Gibbs). 



Speaking of the Powhatan Indians, 

 Capt. John Smith says: "The chief 

 root they have for food is called Tocka- 

 whoughe. It groweth like a flagge in 

 Marishes. In one day a Salvage will 

 gather sufficient for a weeke. These 

 roots are much of the greatnesse and 

 taste of Potatoes. They use to cover a 

 great many of them with Oke leaves and 

 Feme, and then cover all with earth in 

 the manner of a Cole-pit; over it, on each 

 side, they continue a great fire 24 houres 

 before they dare eat it. Raw it is no 

 better then poyson, and being rested, 

 excejit it be tender and the heat abated, 

 or sliced and dryed in the Sunhe, mixed 

 with sorrell and meale or such like, it 

 will prickle and torment the throat ex- 

 treamely, and yet in sommer they use this 

 ordinarily for bread." 



The Panamint Indians of California 

 roasted cactus joints in pits, also mescal, 

 and the Paiute and Siksika cooked poi- 



