Hopi women assiduously gather the seeds of grasses and other plants, which they grind up and add to corn-meal to improve the flavor of the bread, or, perhaps, a prized bread is made entirely of the ground seed of some desert plant. Oily seeds, such as those of the piñon, pumpkin, and melons are ground to form shortening in various cakes and to add richness to stews. Often food is colored with harmless vegetable dyes, no doubt with the deep-laid scheme on the part of the mother of the household to cause the familiar fare to be attacked with renewed zest. Our tradition of "spring lamb with mint sauce" is duplicated by stewed rabbit with _nanakopshi_ greens, which, with various other herbs, are put to appropriate uses by the master of the Hopi culinary art. IV THE WORKERS The Hopi believe in the gospel of work, which is evenly divided between the men and the women. When it is said that people work, there is, unconsciously perhaps, a desire to know the reason, which is rarely a subject of curiosity when people amuse themselves. Come to think of it, the answer is an old one, and a Hopi, if asked why he works, might put forward the first great cause, _nusha_, "food." Not only must the Hopi work to supply his wife and little ones, but he must do his share for his clan, which is the large family of blood-relations, bound together by the strongest ties and customs of mutual helpfulness. This family is an object of the greatest pride, a little world of its own, in which every member from the least to the greatest has duties and responsibilities. So all labor--men, women, and the little ones, who add their tiny share. The general division of work gives the woman the affairs of the household, and the man the cultivation of the fields. Men plant corn and the older women often help hoe it, and the women and children frequently go down to the fields and watch the crops to keep off birds.