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366 penciled at top. Also 16 the women had various methods of baking their bread. Sometimes they made it in thin cakes, and put it on the hot clay or stone hearth, and covered it with hot ashes and coals; and sometimes covered it first with a shallow earthen pan, and then put on ashes and coals. Sometimes they put the shallow earthen pan on coals, & baked their cakes on that. Again they mixed their bread in a large shallow round basket. This would be perhaps two feet in diameter. The bottom of this being covered with dough two or three inches thick. The dough on the top was made smooth, and covered with cucumber leaves. Then the basket was turned bottom upwards on the hot clay or stone, and taken off leaving the loaf lying on the leaves. This was then covered with leaves, and afterwards with ashes and coals. in this manner they made loaves as large as they pleased. They made great use of parched corn meal. They parched their corn by putting it in a pot with sifted ashes, stirring it constantly while over the fire. When sufficiently parched, they sift out the ashes leaving the pure corn. Meal made of this, they considered not only a luxury, but a great support to nature, and used it generally on journeys, war expeditions etc. They were and still are peculiarly fond of a kind of food made of parch corn meal and grapes. They boil the grapes