360 BUREAU OF AMERICAN ETHNOLOGY [Bull. 137 



{1705, bk. 3, p. 14) says they ate all kinds of beans, peas, and other pulse 

 both parched and boiled, and Lawson (1860, p. 337) that "the small 

 red peas" were very common with the Indians of his acquaintance 

 "and they eat a great deal of that and other sorts boiled with their 

 meat or eaten with bear's fat." Du Pratz notes a Natchez dish 

 called "co oedlou" consisting of corn bread mixed with beans. Joutel 

 found the Caddo raising many beans, but he adds that "they do not 

 make much of a mystery in preparation of them." They placed 

 them in a big pot without removing the strings and kept them covered 

 with vine leaves until they were almost cooked. Before serving they 

 poured warm water over them in which salt had been dissolved 

 and those who partook of the meal were compelled to clean them ' 

 for themselves as they ate. (Margry, 1875-86, vol. 3, pp. 394-395; 

 Swanton, 1942, p. 132.) 



References to methods of preparing pumpkins and squashes are 

 few and short. Adair tells us that the old women raised them in 

 their gardens at some distance from the towns along with melons, the 

 latter of course imported, and this may mean that they were not 

 planted in the communal fields. He adds: 



When the pompions are ripe, they cut them into long circling slices, which 

 they barbecue, or dry with a slow heat. (Adair, 1775, p. 407.) 



Du Pratz describes how preserves were made out of one of the 



two varieties of pumpkin (giromons) cultivated by the Natchez, 



though the process may have been Creole rather than Indian. 



For this purpose they are cut into the shapes of pears or other fruits and 

 preserved thus with very little sugar, because they are naturally sweet. Those 

 who are unacquainted with them are surprised to see entire fruits preserved 

 without finding any seeds inside. The giromons are not only eaten preserved; 

 they are also put into soups. Fritters (bignets) are made of them, they are 

 fricasseed, they are cooked in the oven and under the embers, and in all ways 

 they are good and pleasing. (Le Page du Pratz, 1758, vol. 2, p. 11; Swanton, 

 1911, p. 77.) 



Strachey (1849, p. 119) tells us that the Virginia Indians "seeth a 

 kind of million [presumably a pumpkin or squash], which they put 

 into their walnut-milke, and so make a kynd of toothsome meat." 

 Beverley is apparently speaking of the summer squash when he says 

 of the vegetable known as macock, called squash or squanter-squash 

 by the northern Indians, 



these being boil'd whole when the Apple is young, and the Shell tender, and dished 

 with Cream or Butter, relish very well with all sorts of Butcher's Meat, either 

 fresh or salt. And whereas the Pompion is never eaten till it be ripe, these are 

 never eaten after they are ripe. (Beverley, 1705, bk. 2, p. 27.) 



Hariot gives the first description of the preparation of the China 

 root or brier Smilax (the Choctaw kantak) : 



From these roots while they be new or fresh beeing chopt into small pieces & 

 stamp!, is strained with water a iuce that maketh bread, & also being boiled, a 



