Annual report . er was tocoagulate the starch and make the meal stick together. After themeal is mixed with the hot water and molded, the hands areplunged in cold water and rubbed over the loaf to give it a smoothglossy surface. When the loaf floats it is considered properlycooked. Sometimes the molded loaf is baked instead of boiled,specially for journeys. The loaf is buried in hot ashes and a roar-ing fire built over it until it is baked thoroughly. When it is to beeaten the ashes are washed off and slices cut from the loaf. Thebaked loaf if not wet will not become moldy like boiled bread an
Annual report . er was tocoagulate the starch and make the meal stick together. After themeal is mixed with the hot water and molded, the hands areplunged in cold water and rubbed over the loaf to give it a smoothglossy surface. When the loaf floats it is considered properlycooked. Sometimes the molded loaf is baked instead of boiled,specially for journeys. The loaf is buried in hot ashes and a roar-ing fire built over it until it is baked thoroughly. When it is to beeaten the ashes are washed off and slices cut from the loaf. Thebaked loaf if not wet will not become moldy like boiled bread andthis is the approved form for hunting and war parties. 1 Ganonstoharhe ganadarho11, in Mohawk. 70 NEW YORK STATE MUSEUM In the course of boiling some of the meal on the outside of thecake comes off, together with a quantity of starch and gluten, andmixes with the water. When the bread is sufficiently cooked thisliquid is poured out in bowls and drunk as a tea. The Iroquoisconsidered this gruel a great Fig. 16 Bark tray containing boiled bread, dried,specimens collected 1908 Specimens 3 actual Seneca Corn bread is fairly hard but readily crumbles when is not dry, but moist and .mealy. Before eating the cake it issliced and spread with tallow or butter, bear or deer oil. It is adelicious food and considered highly nutritious. Often cookedcranberry beans or berries were mixed with the meal before added to the flavor as well as One of the best descriptions of boiled bread has been left us byAdair2 who writes: They have another sort of boiled bread which is mixed with beansor potatoes; they put on the soft corn till it begins to boil and poundit sufficiently fine; — their invention does not reach the use of anykind of milk. When the flour is stirred, and dried by the heat ofthe sun or fire, they sift it with sieves of different sizes, curiouslymade of the coarser or finer cane splinters. The thin cakes mixt withbears oil, were
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectscience, bookyear1902
