356 BUREAU OF AMERICAN ETHNOLOGY [Bull. 137 



their own heate, or ells boyle them with water, eating the broath with the 

 bread, which they called ponepopi. (Strachey, 1849, pp. 72-73.) 



In Strachey's appones we see, of course, the modern "corn-pone" 

 of the South. 



All of the cakes or bread mentioned by early travelers in the Gulf 

 region were baked in the manner indicated with but slight variations. 

 Beverley (1705, bk. 3, p. 14) says: 



They bake their Bread either in Cakes before the Fire, or in Loaves on a warm 

 Hearth, covering the Loaf first with Leaves, then with Warm Ashes, and after- 

 wards with Coals over all. 



Catesby (1731-43, vol. 2, p. xvn) notes that "/?c>ne" was prepared by 

 "baking in little round loaves, which is heavy, tho' very sweet and pleas- 

 ant while it is new." And Newport's party was treated to '^pegatewk- 

 Apyan which is bread of their wheat made in Kolles and Cakes." 



Beverley says nothing about the "boiled" bread referred to by Smith 

 and Strachey in the concluding part of their descriptions, but we 

 get this again in Adair's account : 



They have another sort of boiled bread, which is mixed with beans, or 

 potatoes ; they put on the soft corn till it begins to boil, and pound it sufficiently 

 fine; — their invention does not reach to the use of any kind of milk. When the 

 fiour is stirred, and dried by the heat of the sun or fire, they sift it with sieves 

 of different sizes, curiously made with the coarser or finer cane-splinters. The 

 thin cakes mixt with bear's oil, were formerly baked on thin broad stones placed 

 over the fire, or on broad earthen bottoms fit for such a use: but now they 

 use kettles. When they intend to bake great loaves, they make a strong 

 blazing fire, with short dry split wood, on the hearth. When it is burnt down 

 to coals, they carefully rake them off to each side, and sweep away the 

 remaining ashes: then they put their well-kneeded broad loaf, first steeped 

 in hot water, over the hearth, and an earthen bason above it, with the embers 

 and coals a-top. This method of baking is as clean and efficacious as could 

 possibly be done in any oven ; when they take it off, they wash the loaf in 

 warm water, and it soon becomes firm, and very white. It is likewise very 

 wholesome, and well-tasted to any except the vitiated palate of an Epicure. 

 (Adair, 1775, pp. 407-408.) 



Here we have mention of both boiled bread and baked bread. The 

 latter is again described by Timberlake in his treatment of Chero- 

 kee cookery : 



After making a fire on the hearth-stone, about the size of a large dish, they 

 sweep the embers off, laying a loaf smooth on it; this they cover with a sort 

 of deep dish, and renew the fire upon the whole, under which the bread bakes 

 to as great perfection as in any European oven. (Timberlake, Williams ed., 

 1927, p. 27.) 



Cornbread is also mentioned in a general way by the De Soto 

 chroniclers, by Hariot, Lawson, Romans, and the French writers. 

 The monk Andreas de San Miguel, who was cast away upon the 

 coast of St. Simons Island, Ga., in 1595, states that he and his com- 

 panions were given "pieces of cake made of parched corn, which 



