SwANTON] INlDIAI^^S OF THE SiOUTHE ASTERN UNITED STATES 369 



and squirrels," though it is somewhat uncertain whether the first 

 mentioned belongs in this category (Lawson, 1860, p. 292) . Catesby 

 (1713-43, vol. 2, p. x) adds turkeys. However, on the same occasion, 

 Lawson's companions were provided with "a dish in great fashion 

 amongst the Indians, which was two young fawns taken out of the does' 

 bellies, and boiled in the same slimy bags nature had placed them in." 

 (Lawson, 1860, pp. 92, 292; Catesby, 1731-48, vol. 2, p. x.) 



On their cookery in general, "they boil and roast their meat ex- 

 traordinary much, and eat abundance of broth, except the savages 

 whom we call the naked Indians," supposed to be the Miami and 

 believed to owe their speed in running to their abstinence in this 

 particular (Lawson, 1860, p. 362). 



On the southeast coast of Florida the fish brought to Dickenson 

 and his companions in 1699 were "boiled with the scales, heads, and 

 gills, and nothing taken from them but the guts" (Dickenson, 1803, 

 p. 36; Swanton, 1922, p. 392). 



Before squirrels were cooked the Alabama Indians rolled them 

 over and over in a bed of hot ashes to take off their hair and render 

 them more tender. 



The flesh of deer, bison, and turkeys, as well as fish and oysters, 

 was roasted and boiled. An early Virginia document (1687) men- 

 tions "a piece of Venison barbecued, that is wrapped up in leaves 

 and roasted in the embers" (Bushnell, 1907, p. 44). 



The manner of their roasting, is by thrusting sticks through pieces of meat, 

 sticking them around the fire, and often turning them. (Catesby, 1731-43, 

 vol. 2, p. X. ) 



White illustrates the process of boiling and the broiling of fish 

 (pi. 54, fig. 2). 



By the Florida Seminole, 



turtles are not infrequently roasted before the fire. The Indians seldom 

 take the trouble to kill the unfortunate reptiles before commencing to prepare 

 them for food — they merely cut off the plastron and butcher the animal alive 

 and kicking, when it is set up before the fire and roasted in its own oven. 

 (Skinner, 1913, pp. 76-77.) 



The following is from Du Pratz: 



When the natives wish to roast meat in order to eat it at once, which seldom 

 happens except during the hunting season, they cut off the portion of bison 

 which they wish to eat, which is usually the fillet. They put it on the end 

 of a wooden spit planted in the earth and inclined toward the fire. They take 

 care to turn this spit from time to time, which cooks the meat as well as a 

 spit turned before the fire with much regularity. (Le Page du Pratz, 1758, 

 vol. 3, pp. 10-12; Swanton, 1911, p. 72.) 



The tongues and humps of these animals, the tongues of deer, and 

 the tails of beaver were esteemed great delicacies. 



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