dbnsmorb] PLANTS AS FOOD 315 



In some camps the parching and threshing of the rice was done in 

 the late afternoon and evening, and those who gathered the rice 

 assisted in this portion of the work, but in a large camp this part 

 of the process was carried on simultaneously with the gathering, 

 those who remained in the camp parching and threshing while the 

 rest were gathering. 



When the canoes arrived the loads of rice were carried to the camp 

 and spread on sheets of birch bark. (PL 41, a.) These had been 

 placed where the sun would shine upon them, but not with such direct- 

 ness as to heat the rice, which was frequently stirred so it would be 

 evenly dried. This was important, as at the season of rice gathering 

 the nights are frequently cold with very hot sun in the middle of the 

 day. About 24 hours was usually allowed for this preliminary dry- 

 ing, after which the rice was either parched in a kettle or dried over a 

 slow fire. The first was the more common process, the rice being 

 placed in a large kettle, or a metal tub, which was propped in a slant- 

 ing position over the fire so that a woman seated beside it could stir 

 the rice with a paddle. (PL 41, b.) The fire was carefully regulated 

 and considerable skill was required to parch the rice without burning 

 it. The quantity parched at a time was usually about a peck, and the 

 required time about an hour. This parching loosened the husk and 

 also imparted a flavor to the rice. The stirring paddle was slender 

 and different in shape from that used with a canoe. The second is 

 undoubtedly the oldest process, and produced what was known as 

 " hard rice." This was greenish black in color, much darker than 

 parched rice and requiring longer to cook. This rice could be kept 

 indefinitely, and could be used for seed. In preparing " hard rice," a 

 frame was made similar to that on which berries were dried. It was 

 covered by a layer of hay on which the rice, either on stalks or in the 

 husk, was spread to a depth of about 3 inches. A slow fire was kept 

 burning beneath the frame. In this manner the rice was dried as 

 vegetables or berries are dried. 



The next process was the " pounding " of the rice. For this 

 process the rice is frequently put into a barrel, but the best container 

 for the purpose is a wooden mortar with sloping sides. (PL 41, c. ) 

 This was about the size of an ordinary barrel, and was made by the 

 Indians and kept for this purpose. With this were used wooden 

 pestles somewhat pointed at the end. In pounding the rice these 

 moved up and down near the edge of the mortar, the pointed ends 

 being adapted for this purpose. It is said these disturbed the kernels 

 with the least breaking of the kernels. (PL 42, b.) Another form 

 of a pestle was blunt at the end, nearly resembling a mallet. Both 

 varieties were about 5% feet long and in the correct pounding of 

 the rice they were not heavily forced downward but allowed to drop 



