Native Americans: 22 Books on History, Mythology, Culture & Linguistic Studies. James Mooney

near a correct estimate.

      Otter hunting is another of the Seminole industries. This animal has been pursued with the rifle and with the bow and arrow. Lately the Indians have heard of the trap. When we left Horse Creek, a request was made by one of them to our guide to purchase for him six otter traps for use in the Cat Fish Lake camp.

Fishing

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      Fishing is also a profitable industry. For this the hook and line are often used; some also use the spoon hook. But it is a common practice among them to kill the fish with bow and arrow, and in this they are quite skillful. One morning some boys brought me a bass, weighing perhaps sis pounds, which one of them had shot with an arrow.

Stock Raising

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      Stock raising, in a small way, may be called a Seminole industry. I found that at least fifty cattle, and probably more, are owned by members of the tribe and that the Seminole probably possess a thousand swine and five hundred chickens. The latter are of an excellent breed. At Cat Fish Lake an unusual interest in horses seems now to be developing. I found there twenty horses. I was told that there are twelve horses at Fish Eating Creek, and I judge that between thirty-five and forty of these animals are now in possession of the tribe.

Koonti

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      The unique industry, in the more limited sense of the word, of the Seminole is the making of the Koonti flour. Koonti is a root containing a large percentage of starch. It is said to yield a starch equal to that of the best Bermuda arrowroot. White men call it the “Indian bread root,” and lately its worth as an article of commerce has been recognized by the whites. There are now at least two factories in operation in Southern Florida in which the Koonti is made into a flour for the white man’s market. I was at one such factory at Miami and saw another near Orlando. I ate of a Koonti pudding at Miami, and can say that, as it was there prepared and served with milk and guava jelly, it was delicious. As might be supposed, the Koonti industry, as carried on by the whites, produces a far finer flour than that which the Indians manufacture. The Indian process, as I watched it at Horse Creek, was this: The roots were gathered, the earth was washed from them, and they were laid in heaps near the “Koonti log.”

      Koonti log.

      The Koonti log, so called, was the trunk of a large pine tree, in which a number of holes, about nine inches square at the top, their sides sloping downward to a point, had been cut side by side. Each of these holes was the property of some one of the squaws or of the children of the camp. For each of the holes, which were to serve as mortars, a pestle made of some hard wood had been furnished. (Fig. 69.)

      Fig. 70. Koonti pestles.

      The first step in the process was to reduce the washed Koonti to a kind of pulp. This was done by chopping it into small pieces and filling with it one of the mortars and pounding it with a pestle. The contents of the mortar were then laid upon a small platform. Each worker had a platform. When a sufficient quantity of the root had been pounded the whole mass was taken to the creek near by and thoroughly saturated with water in a vessel made of bark.

      Fig. 71. Koonti mash vessel.

      The pulp was then washed in a straining cloth, the starch of the Koonti draining into a deer hide suspended below.

      Koonti strainer.

      When the starch had been thoroughly washed from the mass the latter was thrown away, and the starchy sediment in the water in the deerskin left to ferment. After some days the sediment was taken from the water and spread upon palmetto leaves to dry. When dried, it was a yellowish white flour, ready for use. In the factory at Miami substantially this process is followed, the chief variation from it being that the Koonti is passed through several successive fermentations, thereby making it purer and whiter than the Indian product. Improved appliances for the manufacture are used by the white man.

      The Koonti bread, as I saw it among the Indians, was of a bright orange color, and rather insipid, though not unpleasant to the taste. It was saltless. Its yellow color was owing to the fact that the flour had had but one fermentation.

Industrial Statistics

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      The following is a summary of the results of the industries now engaged in by the Florida Indians. It shows what is approximately true of these at the present time:

Acres under cultivation		100
Corn raised	bushels	500
Sugarcane	gallons	1,500
Cattle	number owned	50
Swine	do.	1,000
Chickens	do.	500
Horses	do.	35
Koonti	bushels	5,000
Sweet potatoes	do.	...
Melons	number	3,000

Arts

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Industrial Arts

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      In reference to the way in which, the Seminole Indians have met necessities for invention and have expressed the artistic impulse, I found little to add to what I have already placed on record.

      Utensils and implements.—The proximity of this people to the Europeans for the last three centuries, while it has not led them to adopt the white man’s civilization in matters of government, religion, language, manners, and customs, has, nevertheless, induced them to appropriate for their own use some of the utensils, implements, weapons, &c., of the strangers.