SWANTON] IJSIDIAN^ OF THE SiOUTHE ASTERN UNITED STATES 353 



well in bread or broth. These were evidently identical with the 

 hominy defined by Beverley as follows: 



This is Indian corn soaked, broken in a Mortar, husked, and then boil'd in 

 Water over a gentle Fire, for ten or twelve hours, to the consistence of Fur- 

 mity: The thin of this is, what my Lord Bacon calls Cream of Maize, and 

 highly commends for an excellent sort of nutriment. (Beverley, 1705, bk. 3, p. 13. ) 



Catesby defines it as "grain boiled whole, with a mixture of Bon- 

 avis [beans], till they are tender, which requires eight or ten hours" 

 (Catesby, 1731-43, vol. 2, p. xvn). 



This hominy is of the class of food which we now called "cooked 

 cereal." The finer fragments were used as hominy as well as the 

 coarser. Du Pratz speaks of "the coarse and the fine grits (gruau) 

 called in that country sagamite^^ (Le Page du Pratz, 1758, vol. 2, pp. 

 8-9; Swanton, 1911, p. 75), and these have continued in use down to 

 the present day. Hariot (1893, p. 21) perhaps refers to both when 

 he speaks of a native dish made by "boyling the floure with water into 

 a pappe." Speaking of the Choctaw, Komans (1775, p. 67) says 

 briefly : "Their common food is the sea or the Indian corn, of which 

 they make meal, and boil it." It was perhaps the "loblolly made with 

 Indian corn" which Congaree Indians offered Lawson. Catesby re- 

 marks that "they thicken their broths with Eoccahomony, which is 

 indeed, for that purpose, much preferable to oatmeal or French bar- 

 ley," 2® but this was pinole (see p. 358) . We are here speaking of atole 

 "made of parched corn and very thick,"' mentioned by the monk San 

 Miguel as a common food on the Georgia coast in 1595 (Garcia, 1902, 

 p. 192). 



There are hints of a slightly different dish, made of fine flour boiled 

 in water and corresponding in a manner to our "corn-meal mush." 

 This was probably the porridge (houiUie) of which Dumont speaks. 

 (Dumont, 1753, vol. 1, pp. 32-34; Swanton, 1911, p. 74.) Catesby 



(1731-1743, vol. 2, p. xvii) refers to it as ''Mush made of the 



meal, in the manner of hasty-pudding." 



Although Byington calls them both "hominy," the distinction be- 

 tween hulled corn, and the dish made with broken kernels was clearly 

 maintained by the Choctaw, who called the former tanlubo or tan- 

 lubona, which seems to mean "round corn (ta°c lubo), and the latter 

 ta°f ula (Anglicized as tamfula) . The following notes regarding these 

 were given Dr. Foreman by a native Choctaw, Peter Hudson : 



Tanlubo (called by him tahlobo or tash-lobona) is made by soaking 

 the corn 



long enough to loosen the hulls which are then beaten off in the mortar without 

 breaking the grain; placed in the riddle the husks are ejected and the grain 



23 Catesby, 1731-1743, vol. 2, p. x ; Roccahomony, or rockahominy, as spelled by Byrd, is 

 t^e parched corn meal which Indians carried on their journeys (Bassett, 1901, p. 202). 

 4,64735—4^6: 24 



