aso Moqui Food-Preparations. [July, 
I am by no means positive that the silk was actually broken 
by the cutters. It may have only been pushed aside. Without 
the aid of these little instruments, however, it is difficult to see 
how our moth could have forced its way through the prison 
walls of its own construction. It was a noticeable fact that the 
legs took no part in the process of extrication, but remained 
folded inactive on the breast. The cocoon-cutters might easily 
have escaped the notice of one not expecting their appearance, or, 
if seen, they might readily be mistaken for legs, by one who did 
not know of their existence. 
The moth was much longer than usual in developing its wings, 
so that the period assigned for this extrication may be above the 
average. 
— 0 ' i 
MOQUI FOOD-PREPARATIONS. 
BY EDWIN A. BARBER. 
A hase pee-kee (piki) or Moqui bread is a thin tissuey substance of 
a greenish-blue color; the sheets measure about two feet by 
a foot and a half, and are usually folded twice, at right angles. 
The successive bundles or horizontal layers resemble, more 
than anything else, piles of blue silk of a coarse texture. This 
fiki is brittle and very palatable, but a great quantity is required 
to satisfy one’s hunger. 
The flour or meal, of which the giki is made, is usually 
ground by.the women. The mills consist, in almost every in- 
stance, of three stone boxes, probably a foot and a half square, 
and about eight inches in depth. In each compartment is a 
smooth stone, fitting the bottom, but inclined from the back to the 
front. Behind each of these mills (mzetates) a woman, by means 
of a long grinding stone, rubs the grain which is placed on 
the mefate. The grinders are usually a foot in length, four or 
five inches in width and an inch or two in thickness. The corn 
flour, or “ ngum-ni,” as it is ‘called, is of two qualities; the pink 
or bluish, and the white. The corn raised by these people scarcely 
grows to the height of two feet and the ears are short and small, the 
grains being either white, or red and blue, somewhat resembling 
that which we call here Mexican or pop-corn. The white corn is 
converted into a white flour, which compares favorably with our 
finest brands of corn meal; the red and blue corn is ground into 
-~ a coarser powder, of a pinkish tint, for ordinary use. From this 
