73 



festivals, instituted to the maple. It is called the Maple Dance, (O-ta-de- 

 none-neo-wa-ta) which signifies " Thanks to the Maple." In the spring 

 season, when the sap begins to flow, it is still regularly observed by the 

 present Iroquois. The sap tub is a very neat contrivance, and surpasses 

 all articles of this description. Our farmers may safely borrow, in this 

 one particular, and with profit substitute this Indian invention for the 

 rough and wasteful trough of their own contrivance. 



A strip of bark about three feet in length, by two in width, makes 

 the tub. The rough bark is left upon the bottom and sides. At the 

 point where the bark is to be turned up to form the ends, the outer 

 bark is removed ; the inner rind is then turned up, gathered together 

 in small folds at the top, and tied around with a splint. It is then ready 

 for use, and will last several seasons. Aside from the natural fact that 

 the sap would be quite at home in the bark tub, and its flavor preserved 

 untainted, it is more durable and capacious than the wooden one, and 

 more readily made. 



Ga-ne-ga-ta, Gii-nih-ga-da, or Corn Mortar and Pounder. 



The Senecas use three varieties of corn : the White, (O-na-o-ga-ant) 

 the Red, (Tic-ne) and the White Flint, (Ha-go wii.) Corn is, and 

 always has been, their staple article of food. When ready to be har- 

 vested, they pick the ears, strip down the husks, and braid them to- 

 gether in bunches, with about twenty ears in each. They are then 

 hung up ready for use. The white flint ripens first, and is the favorite 

 corn for hominy ; the red next, and is used principally for charring 

 and drying ; the white last, and is the favorite corn of the Indians ; it 

 is used for bread, and supplies the same place with them that wheat 

 does with us. They shell their corn by hand, and pound it into flour 

 in wooden mortars. In two hours from the time the corn is taken from 

 the ear it is ready to eat, in the form of unleavened bread. It is hulled 

 in the first instance, by boiling in ashes and water ; after the outer skin 

 is thus removed from each kernel, it is thoroughly washed, and pounded 

 into flour or meal in a mortar, of which a representation will be found 

 on the next page, (74.) Having been passed through a sieve basket, to 

 remove the chit and coarser grains, it is made into loaves or cakes about 

 an inch in thickness, and six inches in diameter; after which they are 

 cooked by boiling them in water. Upon bread of this description, and 

 upon the fruits of the chase, the Indian has principally subsisted from 

 time immemorial. 



