How The Sierra Indians Make Bread

They malte it of acorns. The skeils and inner skins are carefully peeled off and the meats are ground ip into a pulp between smooth stones. Large holes are then dug in the ground to answer for kettles and the pulp is put in. Water is pourei over it, after being heated to the boiling point, until the wbole mass is about the consistency of cream. A squaw stirsthis up carefully with a fir bough, skimming off any specks that may float. The mass is then lef t standing till the water is all absorbed by the earth. It is then carefully removed, especial pains being taken to separate it trom the soil. It is then dried, aucl when needed for use is mixed with water and baked before the lire in thin cakes.