I put a clay pot with water on the fire.
Into the pot I threw one double-handful of beans. This was a fixed quantity; I put in just one double-handful whether the family to be served was large or small; for a larger quantity of beans in this dish was apt to make gas on one’s stomach.
When we dried squash in the fall we strung the slices upon strings of twisted grass, each seven Indian fathoms long; an Indian fathom is the distance between a woman’s two hands outstretched on either side. From one of these seven-fathom strings I cut a piece as long as from my elbow to the tip of my thumb; the two ends of the severed piece I tied together, making a ring; and this I dropped into the pot with the beans.
When the squash slices were well cooked I lifted them out of the pot by the grass string into a wooden bowl. With a horn spoon I chopped and mashed the cooked squash slices into a mass, which I now returned to the pot with the beans. The grass string I threw away.
Figure 6
Drawn from specimens in author’s collection.
To the mess I now added four or five double-handfuls of mixed meal, of pounded parched sunflower seed and pounded parched corn. The whole was boiled for a few minutes more, and was ready for serving.
I have already told how we parched sunflower seed; and that I used two or three double-handfuls of seed to a parching. I used two parchings of sunflower seed for one mess of four-vegetables-mixed. I also used two parchings of corn; but I put more corn into the pot at a parching than I did of sunflower seed.
Pounding the parched corn and sunflower seed reduced their bulk so that the four parchings, two of sunflower seed and two of corn, made but four or five double-handfuls of the mixed meal.