Subsistence Agriculture
Maize played an important part in the economic life of the Pawnee. Most of the infrequent tillage was done by hoes consisting of bison scapulae lashed to bent or forked sticks. Hoeing was done only once or twice a year. The small cultivated patches, ranging in size from one-fourth to four acres, were usually located in the loose alluvium along creek bottoms. In addition to corn, beans, squash and watermelon were grown. All agricultural work was done by the women. They also gathered a large number of tubers, plants, berries, and fruits to supplement the diet. These included wild plum, huckleberry, chokecherry, sand cherry, wild potato, ground-bean and others.
Hunting
The products of the chase were also of great importance. The principal animal sought was the bison. One or two large scale hunting trips were organized yearly. The entire population of the earth lodge village moved to designated hunting areas. In pre-horse times the main method of hunting was the surround, although some hunters probably also worked singly, as they did in later times. The only weapon regularly used was the bow and arrow. The most important of these hunts was conducted in the early summer and ended just in time to harvest the crops.
Although the bison was the major subsistence animal, many other animals were hunted, especially for skins. Elk, deer, and antelope were taken by surrounds and “still hunting” or stalking. Beaver and otter were snared for their pelts; bears, cougars, and skunks were valued for both meat and hides. Prairie chickens and quails were hunted by boys with long withes.
Food Preparation
After the harvest, maize was cut from the cobs, boiled, roasted, or dried, and stored in large bell-shaped pits. Other vegetable foods were similarly treated. Meat was dried and/or smoked.
Corn was often pulverized in a wooden mortar. It was then boiled, or made into cakes cooked in the ashes or on hot flat stones. Fresh corn was also parched or boiled as hominy. Corn, beans and squash, fresh or dry, were prepared by boiling and seasoned with tallow. Fresh meat was either cooked in the ashes, broiled, or boiled with vegetables. Dried meat was eaten raw or boiled. Most of the cooking was done in large pottery vessels manufactured locally.
Shelter
During the winter the Pawnee inhabited large villages of stationary earth covered lodges. These measured 40 feet in diameter and 16 feet in height at the maximum. Such structures housed several related families. They were constructed as follows: the topsoil was removed and a framework erected. Inclined short poles were placed to form walls. Poles set on the inner and outer framework circles came to a blunt peak, forming the roof. Brush and willow were used for horizontal filling. Finally, hay and sod were heaped over the structure. Entrance was by means of a passage some 12 feet long. In the center was a fire basin about three feet in diameter. The floor was hardened by trampling and beating, and mats were spread over it. Sleeping places were near the walls on slightly raised platforms of willow rods, and were often partitioned off with skins or mats.