Aot, Agave americana Linn. (possibly a few related species also). Mescal was gathered in times of famine, and it would have been much more extensively used had it not been for the danger from "the enemy," the Apaches, that attended even the shortest journey away from the villages. The plant has ever been a favorite, not only among the Pimas but also with the Papagos, the Apaches, and a score of other tribes. The first day's work after reaching the hills where this plant grows was to seek suitable wood and make digging sticks. Then the men gathered the mescal heads by prying them out with the sticks, and trimmed off the leaves with a knife, leaving one or two, so that the heads might be tied in pairs and slung on a rope for carrying. Thin-leaved specimens were rejected, inasmuch as they not only contain little nourishment, but blister the mouth when eaten. While the men were bringing in the mescal, the women gathered wood for fuel. Pits were dug, and after the fire built in them had died down small stones were placed on the coals. The mescal was then placed on the stones and the whole covered with earth. When it had roasted for twenty-four hours, a small opening was made in the pit and its contents examined; if the cooking was not yet complete, the opening was closed and the pit left undisturbed twelve hours longer. If the roasting was not done when the pit was first opened, it was believed that the incontinence of some members of the party was the cause. The heads of the fruit were opened by removing the envelope on one side; the center was cut out and dried in the sun, when it was ready for use or for storing away.
Mescal is now obtained from the Papagos. It is eaten by chewing until the juice is extracted and rejecting the fiber. It is used alone or together with pinole. Sirup is extracted from the prepared mescal by boiling until the juice is removed, which is then thickened by prolonged boiling until it becomes a black sirup, somewhat similar to sorghum. It is inferior to saguaro sirup.
Âʼpăn, Monolepis chenopoides. The roots are washed, boiled in an olla, and cooled in a basket. The water is squeezed out, and they are again put into the olla with a little fat or lard and salt. After cooking for a few moments they are ready to serve with tortillas. This plant is also used in a similar manner by the Mexicans, who are supposed to have learned its value from the natives. The seeds are boiled, partially dried, parched, ground on the metate, and eaten as pinole.
Aʼtaftak, Cucurbita fœtidissima H.B.K. The seeds of this wild gourd are roasted and eaten.
Eʼikâfĭ. The root of this small plant is gathered, boiled, and eaten without peeling.
Haitʼʽkam, Olneya tesota. The nuts of the ironwood tree (pl. VII, a) are parched in an olla, or, what is more usual, the broken half of one,
