74 NEW YORK STATE MUSEUM 



The coarse granular meal so prepared is now ready for cooking. 

 One part of meal is put in eight parts of water and boiled for two 

 hours. Pork or bear's meat and beans are cooked with the 

 hominy^ for flavoring. When cooked salt or sugar were added, 

 according to taste. 



Sagard- in his Grand Voyage refers several times to this dish as 

 Sagamite. In one instance he calls it a *' good sort of substance " 

 and says that its sustaining qualities surprised him. 



With the Dutch homiiny was called by another name. In Van 

 der Donck's Description of New Netherlands, we find that the pap 

 or mush of the Indians is called sapaen (suppawn). It was the- com- 

 mon food of all Indians, he says, without which no Indian would 

 think he had a satisfactory meal. 



Hulled com, 0"no"kwa'.2 This favorite dish was made from 

 some soft corn treated as corn used for bread. It was washed 

 until free from skins and hulls and then put in cold water and boiled 

 for four hours until the kernels had burst open and were tender. 

 Small chunks of meat and fat were thrown in the boiling liquid and 

 sometimes berries. 0"no''kwa' is the favorite feast dish of the 

 Iroquois. This dish is a most palatable one and appeals to all tastes. 

 It is used at Indian social gatherings as white people use ice cream, 

 that is, as a fitting food for festal occasions. It must be confessed 

 that the Indian's food was the more solid arid perhaps the more 

 sensible. Several canning companies now put up hulled corn under 

 the name of Entire Hominy and it may be purchased in many 

 modem provision stores. 



Dried corn soup, Onadoononda.* For winter's use, green, 

 white, sweet or squaw sweet corn was cut from the cob and dried 

 before a fire, taking care that the drying was rapid enough to pre- 

 vent the milk from souring. The dried corn when prepared for 



iThls is the sagamite of the French. See Jesuit Relations. 



2 " Le pain de Mais, et la sagamite qui en est faicte, est de sort bonne 

 substance, et m'estonnois de ce qu'elle nourrit si bien qu'elle facit: car 

 pour ne boire que de Teau en ce pays-la, et ne manger que sort peu 

 sonnent de ce pain, et encore plus rarement de la viande, n'vsans presque 

 que des seuls Sagamites auec vn bien peu de poisson, on ne laisse pas de 

 se bien porter, et estre en bon poinct, pourueu qu'on en ait suffisamment, 

 comme on n'en manque point dans le pays ; mais seulement en de longs 

 voyages, ou Ton souffre souuent de grandes necessitez ", Le Grand Voyage 

 du pays des Hurons. Paris 1632. p. 137 ; Tross ed. Paris 1865. p. 97. 



3 Gagarhedo^'to^ is the Mohawk form of the word. 



"* Ganaha^'da* is the Mohawk word. 



