The big influx of pottery came during late Pueblo III and Pueblo IV times from 1150 to 1450 A.D. From the west came Mimbres Black on White, which dates from 1050 to 1200 A.D., Jornada Brown, El Paso Polychrome, and Brown wares. From the north, northwest, and west, because of Pueblo expansion, came Three Rivers Red on Terracotta, St. Johns Polychrome (from the Zuni area), Chupadero Black on White (from Gran Quivira), Lincoln Black on Red, and Rio Grande glaze wares. It is interesting to note that pottery changes in this area parallel those of the Mogollon to some degree. Our Basketmakers were dependent primarily upon wild plant foods, as corn seems to be lacking; and they supplemented their diet by some hunting of game. To the south of the Park is the Black River. In this fertile valley, with its continuous water supply, it is logical to assume that corn was probably cultivated; but there is absolutely no evidence to prove this. Corn was grown about 50 miles north, near Hope, New Mexico, where Pueblo-like settlements were common from 1150 to 1300 A.D. Corn, beans, and squash may have been traded to our cave people by the Pueblos. Lack of practiced agriculture in the Guadalupe Mountain area was probably due to the scarcity of water. Water from seeps, springs, and shallow depressions in the limestone was, of course, utilized. The roasted young bud and heart of the mescal or agave plant apparently was the paramount food, with the cabbage-like base or heart of the sotol running a close second. Yucca pulp and seeds, mesquite beans (Tornillo or screwbean), grass seeds, piñon nuts, acorns, walnuts, cactus fruits (prickly pear and cholla), wild onions, wild potatoes and other bulb or tuber-bearing plants, grapes, berries and others were utilized. Herbs from true sage brush (_Artemisia_), wild tobacco, and possibly soap made from the roots of the yucca _radiosa_ were used. A favorite quick food was the young flower stalks of yucca in season. Mescal hearts and baked sotol leaves were stored in caves in cists lined with grass, twigs and bark. Stone slab-lined storage cists were known also. Mesquite beans were pulverized into meal, as substantiated by the many mortar holes throughout the area. The meal was probably fashioned by pounding the beans and pods together, winnowing out the pods, grinding until fairly uniform, and eating them either raw or molded into cakes and cooked in ashes, or into soups. Gourds were used for a household receptacle, probably as a ladle or dipper. The entire country is dotted with large “midden circles.” The one most seen by visitors is located at the natural entrance. For years these circles have erroneously been called “mescal pits” and were thought to have been used strictly for baking or roasting the mescal plant by both our Basketmakers and later the Apaches. In remote instances, it is possible that the Apaches used them, but not as a common practice.