The Food of Certain American Indians and Their Methods of Preparing It.

The article presents an examination into Native American cookery traditions at the time of their discovery and during the Colonial period. Introductory comments are given noting the value of the ethnographic connections between a population's food resources, practices and culture. Mention is given to both the hunting practices and the domestic farming methods of various Indian tribes, focusing on the latter. A survey of crops available is given, noting beans, corn and forms of wheat. Further examination is given to their cookery implements and their methods of preparing and serving foods.