370 BUREAU OF AMERICAN ETHNOLOGY [Bdll. 137 



Romans (1775, p. 94) mentions corned venison in use among the 

 Creeks, but this device was probably introduced by white traders. The 

 native way of preserving meats was by drying. 



Speaking of the Yuchi of 30 or 40 years ago, Speck says : 



The flesh of game mammals, birds, kdndi', fish, cu, were roasted or boiled 

 on a framework of green sticks resting on cross pieces which were supported 

 on forked uprights over the fire. The device was simply a stationary broiling 

 frame. (Speck, 1909, p. 45.) 



A favorite method of cleaning fish the instant they are caught, is to draw 

 out the intestines with a hook through the anus, without cutting the fish open. 

 A Cottonwood stick shaved of its outer bark is then inserted in the fish from 

 tail to head. The whole is thickly covered with mud and put in the embers of 

 a fire. When the mud cracks off the roast is done and ready to eat. The cotton- 

 wood stick gives a much-liked flavor to the flesh. (Speck, 1909, p. 24.) 



Through Bartram we hear of "a very singular dish" which the 



traders in his time called "tripe soup." 



It is [he goes on to say] made of the belly or paunch of the beef, not over- 

 cleansed of its contents, cut and minced pretty fine, and then made into a 

 thin soup, seasoned well with salt and aromatic herbs; but the seasoning not 

 quite strong enough to extinguish its original savour and scent. This dish is 

 greatly esteemed by the Indians, but is, iu my judgment, the least agreeable they 

 have amongst them. (Bartram, 1909, p. 185.) 



Catesby contributes the following : 



At their festivals they make some compound dishes, which, as I have often 

 partook of, the following may serve as a specimen of their cookery. They stew 

 the lean of venison till little liquor remains, which is supplied with marrow 

 cut of their deer's bones ; to which is added, the milky pulp of Maiz before it 

 hardens. (Catesby, 1731-43, vol. 2, p. x.) 



"Their meat,'' says Barlowe, speaking of the North Carolina coast 

 Indians, "is very well sodden and they make broth very sweet and 

 savorie" (Burrage, 1906, p. 236). Strachey tells us that "the broath of 

 fish or flesh they suppe up as ordinarily as they eat the meate," and 

 that "the salvages use to boyle oysters and mussells together, and 

 with the broath they make a good spoonemeat, thickened with the 

 flower of their wheat" (Strachey, 1849, pp. 72, 127). Combinations 

 of flesh or fish with other foods were common and some of these have 

 already been noted. Beverley (1705, bk. 3, p. 13) says: "It is very 

 common with them to boil Fish as well as Flesh with their Homony." 

 And Lawson (1860, p. 336) : "The small red peas is very common with 

 them, and they eat a great deal of that and other sorts boiled with 

 their meat or eaten with bear's fat." Romans (1775, p. 92) mentions 

 "venison and hominy cooked together" by the Creeks, and Catesby 

 tells us that 



It is common with some nations at great entertainments, to boil bear, deer, 

 panther, or other animals, together in the same pot; they take out the bones, 

 and serve up the meat by itself, then they stew the bones over again iu the same 



