. Bulletin. Ethnology. STONE-BOILING—LIFTING THE HOT STONES INTO THE FOOD basket; CALIFORNIA INDIANS. (hOLMEs) tribes knew how to prepare savory and nourishing dishes, some of which have been adopted by civilized peoples (see Hommy, Maize, Samp, Succotash, etc.). The methods of cooking among the meat- eating tribes were, in order of STONE-BOlLlNG—REMOVING THE STONES FROM THE BOILING basket; CALIFORNIA INDIANS. (hOLMEs) broiling, roasting, and boiling, the last- named process often being that known as "stone ; The tribes whose diet was approximately vegetarian pra
. Bulletin. Ethnology. STONE-BOILING—LIFTING THE HOT STONES INTO THE FOOD basket; CALIFORNIA INDIANS. (hOLMEs) tribes knew how to prepare savory and nourishing dishes, some of which have been adopted by civilized peoples (see Hommy, Maize, Samp, Succotash, etc.). The methods of cooking among the meat- eating tribes were, in order of STONE-BOlLlNG—REMOVING THE STONES FROM THE BOILING basket; CALIFORNIA INDIANS. (hOLMEs) broiling, roasting, and boiling, the last- named process often being that known as "stone ; The tribes whose diet was approximately vegetarian practised all the methods. The preparation of maize as food in- volved almost numberless ])rocesses, vary- ing with the tribes. In general, when maize reached the edible stage the ears were roasted in pit ovens, and after the feasting the surplus of roasted ears was dried for future use. The mature grain was milled raw or parched, the meal en- tering into various mushes, cakes, pones, wafers, and otlier bread. The grain was soaked in lye obtained from wood ashes to remove the horny envelope and was then boiled, forming hominy; this in turn was often dried, parched and ground, re- parched and reground, making a concen- trated food of great nourishing power in small bulk, which was consumed dry or in water as gruel. Pinole, consisting of ground parched corn, forms the favorite food of S. W. desert triljes. The fermenta- tion of corn to make beer was not gener- ally practised, and it is doubtful if the process was known in America before the discovery. A yeast formed by chew- ing corn has long been known to the Zufii and Hopi at least, and the former know how to preserve it through the agency of salt. (See Fermentation.) The Iroquois and other eastern tribes cooked maize with beans, meat, or vege- tables. The Pueblos add wood-ash lye to their "paper bread," and prepare their bread and nmshes with meat, greens, or oily seeds and nuts, l^esides using condi- ments, especia
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