Elsewhere I have described the method of making fire with the drill. While talking with Atee, to whom I had given some tobacco which he twisted into a cigarette, he suddenly asked me for a match. I said I would give him a boxful if he would make a fire without a match. In a minute he set to work. He borrowed the walking cane of Puchilowa, which had just the right kind of end to it, and then, getting a piece of softer, half-rotten but very dry wood, he bored a small hole in it. Now, taking the stick, he placed the end of it into the hole, and then, rubbing the stick between his hands, he made it revolve so rapidly that in a minute or less a slight smoke could be seen in the hole where the end of the stick was revolving. Stopping for just a moment, he got some dry punk and put it into the hole and around the end of the stick and began to twirl it again, at the same time gently blowing on the punk. In less time than it takes me to write it he had got a spark. This he blew gently until it became two, or three and more, and then with a few pieces of shredded cedar bark he picked up the sparks, blew them more and more until the bark was ignited, and in five minutes he had a good camp-fire. Mescal is one of the chief native foods of both Wallapais and Havasupais. They call it vi-yal. It is made in winter, when the plant is fullest of moisture. It is a species of cactus that is treated as follows: A sharp stick is thrust into the plant to see if it is soft and moist enough. Then the outer leaves are cut off until the white, pulpy, and fibrous masses inside are exposed. This is the part used. It is cooked in large pits, ten or more feet in diameter. A hole is dug in the ground, or better still, in a mass of rocky débris. Plenty of wood is laid in the hole, and this covered over with small pieces of rock upon which the material to be cooked is placed four or five feet high. This, in turn, is also covered with small stones, grass, and dirt to keep in the heat. The wood is then fired and allowed to burn for two or more days. Then the dirt and grass are taken off, and if the mass has cooked brown it is removed, piled upon flat rocks, and then pounded by the women into big flat sheets, three or four feet wide and twice as long. Exposure in the sun rapidly dries it, when it is folded up into two or three feet lengths, taken home, and stored for winter use. Sometimes the mescal is pounded and eaten raw, and again it is pounded, soaked in plenty of water, partially fermented, and the liquor used as a drink. The fruit of the tuna (a-te-e) is sometimes pounded and rolled into a large mass, dried, and put away for future use. Thus prepared it will keep for a long time, very often being brought out a year after, when the new crop is nearly ripe. Other natural vegetable foods of the Wallapais are a black grass seed (a-gua-va), white grass seed (i-eh-la), the acorn and the pinion nut (o-co-o).