I sought to discover how many deer the Seminole annually kill, but could get no number which I can call trustworthy. I venture twenty-five hundred as somewhere near a correct estimate.
Otter hunting is another of the Seminole industries. This animal has been pursued with the rifle and with the bow and arrow. Lately the Indians have heard of the trap. When we left Horse Creek, a request was made by one of them to our guide to purchase for him six otter traps for use in the Cat Fish Lake camp.
[ FISHING.]
Fishing is also a profitable industry. For this the hook and line are often used; some also use the spoon hook. But it is a common practice among them to kill the fish with bow and arrow, and in this they are quite skillful. One morning some boys brought me a bass, weighing perhaps sis pounds, which one of them had shot with an arrow.
[ STOCK RAISING.]
Stock raising, in a small way, may be called a Seminole industry. I found that at least fifty cattle, and probably more, are owned by members of the tribe and that the Seminole probably possess a thousand swine and five hundred chickens. The latter are of an excellent breed. At Cat Fish Lake an unusual interest in horses seems now to be developing. I found there twenty horses. I was told that there are twelve horses at Fish Eating Creek, and I judge that between thirty-five and forty of these animals are now in possession of the tribe.
[ KOONTI.]
The unique industry, in the more limited sense of the word, of the Seminole is the making of the Koonti flour. Koonti is a root containing a large percentage of starch. It is said to yield a starch equal to that of the best Bermuda arrowroot. White men call it the “Indian bread root,” and lately its worth as an article of commerce has been recognized by the whites. There are now at least two factories in operation in Southern Florida in which the Koonti is made into a flour for the white man’s market. I was at one such factory at Miami and saw another near Orlando. I ate of a Koonti pudding at Miami, and can say that, as it was there prepared and served with milk and guava jelly, it was delicious. As might be supposed, the Koonti industry, as carried on by the whites, produces a far finer flour than that which the Indians manufacture. The Indian process, as I watched it at Horse Creek, was this: The roots were gathered, the earth was washed from them, and they were laid in heaps near the “Koonti log.”
