They continued to depend on wild game and collected plant foods. In the coastal areas, they ate tens of thousands of brackish water clams and oysters, leaving behind piles of shells called shell middens. Because of the number of shells, it once was thought that clams provided the major protein source for Tchefuncte people. However, clam meat is actually low in protein and also in other nutrients and calories. Clams were probably eaten because they were always available, but they were not very important in nourishing the people. Surprisingly, Tchefuncte people apparently never ate crabs or crawfish, which also were plentiful. Tchefuncte Indians obtained most of their protein from deer, raccoons, alligators, and fish, but many other animals, especially small animals and migratory birds were also eaten. The Indians used atlatls to kill large game like deer and bear. For smaller mammals and birds, they preferred traps, nets and bolas. They probably had several techniques for fishing including netting, spearing, and fishing with hook and line. Like the Meso-Indians before them, they gathered plant foods, including grapes, plums, persimmons, acorns, and hickory nuts. They also grew squash and gourds in small gardens. Tchefuncte people were the first Indians in Louisiana to make large amounts of pottery. They rolled coils of clay into shape and then smoothed them to form a container. Many shapes of pots were made, but characteristically they had “footed” bases. The Indians often decorated the vessels by pressing fingernails, twigs or tools into the surface or by rocking a small tool across the wet clay. After decorating the pots, they fired them by slow baking. Later Indians almost always kneaded the clay thoroughly and mixed it with a small amount of another substance, called temper. These two steps strengthened the clay and helped prevent it from shrinking unevenly and cracking. Tchefuncte potters often omitted these steps, perhaps because they were unaware of their importance, or perhaps because clay was available and they could easily make another vessel if one cracked. The introduction of pottery was an important improvement in food storage. When these pots were kept covered, they provided a relatively dry and animal-proof container that was portable. This made it easier to store food in times of plenty for use in leaner times. The Tchefuncte pots also meant that stewing and other new cooking techniques could be experimented with and developed for the first time. [Illustration: Tchefuncte: a-d, Vessel Rim Sherds; e-f, Vessel Footed Bases; g, Clay Pipe; h, Stone Point; i, Stone Axe; j, Bone Fishhook; k, Antler Point (½ actual size)]