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Adair Albany American Archeology Arent Van Curler ashes baked bark beans berries boiled Botany bowl braided cakes called Cattaraugus Reservation ceremony Champlain cooked corn bread cultivated dish dried eaten Economic Geology Entomology favorite feast fields fire flavor fruit grain green corn Harrington harvesting Heckewelder History History of Virginia hominy hulling basket Hurons husk inches Indian corn Iroquois Jesuit Relations Kalm kernels kettle Lond maize maple Mary Jemison meal meat mixed Mohawk Morgan mortar mortar and pestle museum reports N. Y. Hist odjis'kwa Onondaga Paleontology Parker pestle pits plant Plate potatoes pounded prepared pudding pumpkins Quadrangle quantity Rep't roasted roots Sagard salt says scraped Seneca sometimes soup specimen spoon squash squaw stalk stone sugar taste thrown trees tribes Tross Tuscarora Virginia Voyages women wood wooden writer York York State Museum Zoology
Page 100 - Ebenezer. Agriculture of New York; comprising an account of the classification, composition and distribution of the soils and rocks and the natural waters of the different geological formations, together with a condensed view of the meteorology and agricultural productions of the State, 5v.
Page 45 - Every thing was given in common to the sons of men. Whatever liveth on the land, whatsoever groweth out of the earth, and all that is in the rivers and waters flowing through the same, was given jointly to all, and every one is entitled to his share. From this principle, hospitality...
Page 84 - Meneaters, they set no corne, but live on the bark of Chestnut and Walnut and other fine trees: They dry and eat this bark with the fat of beasts, and sometimes men . . .
Page 16 - Notwithstanding the Indian women have all the fuel and bread to procure, and the cooking to perform, their task is probably not harder than that of white women, who have those articles provided for them; and their cares certainly are not half as numerous, nor as great.
Page 48 - ... and which are made of a kind of hemp, the same as fig-frails — which they make to serve them as sieves — and thus make their meal. They make flat cakes of the meal mixed with water, as large as a farthing cake in this country, and bake them in the ashes, first wrapping a vine-leaf or maizeleaf around them. When they are sufficiently baked in the ashes they make good, palatable bread.
Page 16 - ... the women with short peckers or parers, because they use them sitting, of a foot long, and about five inches in breadth, do only break the upper part of the ground to raise up the weeds, grass, and old stubs of cornstalks with their roots.
Page 20 - Great Spirit, who dwellest alone, listen now to the words of thy people here assembled. The smoke of our offering arises. Give kind attention to our words, as they arise to thee in the smoke. We thank thee for this return of the planting season. Give us a good season, that our crops may be plentiful.
Page 39 - The Spoons which they eat with, do generally hold half a pint; and they laugh at the English for using small ones, which they must be forc'd to carry so often to their Mouths, that their Arms are in danger of being tir'd, before their Belly.
Page 54 - The thin cakes mixt with bear's oil, were formerly baked on thin broad stones placed over a fire, or on broad earthen bottoms fit for such a use, but now they use kettles. When they intend to bake great loaves, they make a strong 1 " Some of the loaves were baked with nuts and dry blue berries and grains of the sunflower.
Page 53 - ... slice off the kernels from the cob to which they grow, and knead them into a paste. This they are enabled to do without the addition of any liquid, by the milk that flows from them; and when it is effected, they parcel it out into cakes, and, enclosing them in leaves of the basswoodtree, place them in hot embers, where they are soon baked. And better flavoured bread I never ate in any country.