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Native Americans Food
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Native Americans Food – The areas occupied by the Indians may be classed as supplying, predominantly, animal food, vegetal food, and mixed diet. No strict lines separate these classes, so that in regions where it is commonly said that the tribes are meat eaters exclusively, vegetal food is also of importance, and vice versa. Vegetal food stuffs are
Animal food was obtained from the game of the environment, and the settlement and movements of some tribes de pended largely on the location or range of animals, such as the buffalo, capable of furnishing an adequate food supply; while on the other hand, the limit of habitat of water animals, as the salmon, tended to restrict the range of other tribes to the places where the supply could be gathered. No pure hunter stage can be found, if it ever existed, for while the capture of animals devolved on the man and the preparation of food on the woman, the latter added to the diet substances derived from the vegetal kingdom. Similarly no purely agricultural stage with exclusively vegetal diet existed, and no aboriginal domestication (q. v.) of animals N. of Mexico is found except in the case of the turkey and the dog.
In general, in the N. portion of the continent the diet was three-fourths animal food; in the s. part it was three-fourths vegetal; while with the tribes of the coast, mountains, lakes, and plains, it varied according to the food supply. The absence of milk food, other than the maternal lactation, to a considerable extent limited the natural increase of population. The food supply also changed with the seasons, causing the diet at different periods of the year to vary in its ratio of animal to vegetal constituents, and an other feature depended on religious customs and habits which modified or regulated the food used. For example, the Apache and Navaho will not eat fish or the flesh of the bear or beaver, and other tribes had tabu or totemic animals which, though useful for food, were not eaten ( see Tabu}. In inhospitable regions, such as that inland from the Texas coast in the 16th century, the natives subsisted on whatsoever they could find. Cabeza de Vaca wrote of the Yguazas: “Their support is principally roots, which re quire roasting two days; many are very bitter. Occasionally they take” deer, and at times take fish; but the quantity is so small and the famine so great, that they eat spiders and the eggs of ants, worms, lizards, salamanders, snakes, and vipers that kill whom they strike; and they eat earth and wood, and all that there is, the dung of deer, and other things that I omit to mention ; and I honestly believe that were there stones in that land they would eat them. They save the bones of the fishes they consume, of snakes, and other animals, that they may afterward beat them together and eat the powder.” Almost as much may be said of the Maidu of California who, in addition to consuming every edible vegetal product, ate badgers, skunks, wildcats, and mountain lions; practically all birds except the buzzard; yellow jacket larvre, grasshoppers, locusts, and crickets, and even salmon bones and deer vertebra (Dixon).
Vegetal food comprised a vast array of the products of plant life, of which roots and seeds were the most valuable. The most important food plant possessed by the Indians was maize (q. v.) which formed and still forms their principal subsistence. Following maize in order of importance came beans, peas, potatoes, squashes, pumpkins, melons, and chile, which were grown in variety. Uncultivated plants also entered into the dietary, as seeds, roots, and flowers of grasses arid other plants, or parts of plants used as greens, for flavoring, etc. In number less cases wild plants have preserved tribes from starvation when cultivated crops failed. In the S. W., cactus and yucca fruits, mesquite beans, and the agave were most important elements of the food supply. As in Mexico, the roasted fleshy leaves and leaf matrix of the agave were prized as sweet, nourishing food (see Mescal}. Tuckaho and other fungi were used for food by the eastern Indians; “tuckaho bread” was well known in the S. The N. Pacific tribes made much use of the sweet inner bark of the hemlock and spruce. Savors, flavors, and condiments, as well as weets, were valued by the Indian, who was also fond of chewing gum. While salt was tabned by the Onondaga and lye substituted by some of the southern Indians, the former was in general use. In some cases salt was made by the evaporation of the water of salt springs; in other localities it was obtained in crystal form from salt lakes and springs, and commerce in this product was wide spread. Chile, which is of Mexican origin, became known throughout the S. W., and saffron, an introduced plant, is still in use there to flavor and color food, as are also the yellow flowers of the squash vine. Throughout New England and s. E. Canada sugar was produced by the evaporation of maple sap (see Maple, sugar); in the S. W. it was derived from the willow and the agave. In some localities clay was eaten, either alone or mixed with food or taken in connection with wild potatoes to mitigate the griping effect of this acrid tuber. In general, buffalo, the deer family, and fish were the animals most useful for food. Some wood land tribes depended on deer, while the coast and river tribes usually made special use of fish and other products of the waters. Amphibious mammals sustained the Eskimo, while the porcupine is said to have been the chief food animal of the Montagnais. The range of game animals influenced the range of man in America quite as much as the distribution of food plants predetermined his natural diffusion.
Contrary to popular belief the Indians, as a rule, preferred cooked food. The Eskimo, whose name signifies eaters of raw flesh , ate uncooked meat only when absence of fuel prohibited cooking, or as a side dish. Vegetal food especially re quires the agency of fire to render it fit for human digestion, whereas animal food may be consumed in a raw state, certain parts, as the liver, often being eaten in this way. All the edible portions of the animal were put to use, and in many cases both animal and vegetal substances advanced toward putrefaction were preferred, as salmon eggs which were stored in sand, by the Alaskans, and immature corn in the ear which t are said to have soaked in water until it became putrid, when soup was made of it.
Among the Pueblo Indians cooking is carried to a remarkable degree of proficiency, approaching in variety and methods the art among civilized peoples. Most tribes knew how to prepare savory and nourishing dishes, some of which have been adopted by civilized peoples (see Hominy, Maize, Samp, Succotash, etc.). The methods of cooking among the meat-eating tribes were, in order of importance) broiling, roasting, and boiling, the last-named process often being that known as “stone boiling.” The tribes whose diet was approximately vegetarian practised all the methods.
The preparation of maize as food involved almost numberless processes, varying 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 entering into various mushes, cakes, pones, wafers, and other 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 concentrated 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 tribes. The fermentation of corn to make beer was not generally practised, and it is doubtful if the process was known in America before the discovery. A yeast formed by chewing corn has long been known Zuñi and Hopi at least, and the former know how to preserve it through the agency of salt.
The Iroquois and other eastern tribes cooked maize with beans, meat, or vegetables. The Pueblos add wood-ash lye to their “paper bread,” and prepare their bread and mushes with meat, greens, or oily seeds and nuts, besides using condiments, especially chile.
Vegetal food stuffs were preserved by drying, and among the less sedentary tribes were strung or tied in bundles for facility of transportation or storage. The preservation of maize, mesquite beans, acorns, etc., gave rise to granaries and other storage devices. Animal food, from its perishable character, was often dried or frozen, but at times was preserved by smoking. Dried meat was sometimes pulverized and mixed with berries, grease, etc., forming pemmican (q. v. ), valued for use on journeys on account of its keeping properties. Fruits were pulped and dried for preservation. Nuts were often ground before being stored, as were also maize, grass seeds, and the legumes. Tubers were frequently stored in the ground or near the fireplace; the Virginian tribes preserved tubers
Infusions of leaves, roots, etc., of various herbs were drunk by the Indians as medicine (see Black drink), but no stimulating beverage of the character of tea or coffee has been observed. Drinks made from fruit, as cider from manzanita berries, used by the tribes of California, and a beverage made from cactus fruit by the Pima and neighboring tribes of Arizona, are the fermented beverages best known.
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