The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1931-11-20

The Green Corn Dance to which the animal
alluded, is one of the favorites among Indian
ceremonies of thanksgiving, although it is held
at the time Of green corn-late summer. Among
the Creeks this festival was the occasion OF for.
giveness, when injury and hatred were forgot
ten. The ceremonies lasted from four to eight
days and were marked by rejoicing over the
first fruits of the year.
The PuebOs also hold green corn festival,
beautiful and symbOcal, q sort of grace be-
fore the harvest. Then later In the year, about
the time Of our Thanksgiving day. there
are harvest festivals. when the prayers Of graft
tude rise endlessy to Those Above as the hap
py people celebrate with ceremony and feasting
the gifts which the Earth Mother has bestowed
In one ancient Pueblo dance great trays full
of the finest vegetables. bread, and meats were
thrown about and trampled into the earth. form
ing great offering to express the thanks of
the people.
Although shelter and clothing are as i'm
portant to us food. we have not left off the
age-old association OF food with celebration
Indeed, Thanksgiving day centers around the
dinner table. At first fast-day the early
American colonists gradually assimilated the
old Indian customs. and today the annual feast
of gratitude is real American institution
Hence it seems all the more fitting that most Of
the dishes which are traditional to the day
should be those which the Indians themselves
enjoyed ana celeDrateO IN me caring.
First of ALL there is that grand American
bird, the turkey. Nothing like him ever
seen before, and the newcomers thought that he
must be relation to the peacock, as he
strutted In his irdescent finery. Perhaps there
is nothing more delicious than young wild turkey
fed on pinon-nuts, which the Indians of the
Southwest knew. With this noble bird always
go potatoes an American product which the ma
tives enjoyed long before the coming Of Column
bus. In fact, in those pre-discovery days.
America furnished some Of the choicest and
most palatable foods which we know of. Some
of them grew, Also in the eastern hemisphere
but many were distinctly and dstinctivey
American.
The Indians had real cause for thanksgiving
in the variety and tastiness Of the food. True,
there was no beef, but buffalo humps were
delicacy which has been celebrated in prac-
tically every history of early Americans and
ribs juicy and tender. roasted over Goals, would
rival the famous cookery of the Old world. yet
requiring no other sauce than hunger.
But do not think that hunger was the neces-
sary ingredient of Indian meal. Cooking
was not the haphaZard operation might be-
lieve ii to have been. There were fifty-three
ways Of preparing corn, and we should offer
thanks our own accounts for this Indian
food we eat succotash. hominy, and other
dishes prepared long before time, by
the "savages" Of America.
Suppose see what else in the way of
food that the Indians handed on to us.
may be thankful for. Milk and butter were un-
known. but nut oils and animal fats were easily
procured, and perhaps the colonists were thank
full for them, too since we read that the south
eastern tribes built up considerable trade in
nut oils. selling them to the white men,
There were deer and mountain sheep for a
change from buffalo, and fish from the many
streams and ducks and other birds were numer-
Gus and varied, SO that no need live on
turkey. The great Kitchen middens" found
along the coast prove that oysters were a
greatly enjoyed Indian food and turtles also
helped In the menu.
There was no wheat, but 1t was not needed
nor missed when corn-four made equally good
breadstuf. And who would want sugar when
honey and pure maple sugar and sirup were
to be had?
Those who have lived In the Southwest know