The men, when I first visited them, seldom wore anything more than the breech-clout except in cold weather, but as school influences began to permeate the village, blue overalls and the cast-off trousers and other clothing of the white man were donned, until now it is a rare sight to see a man clothed in any other than the ordinary fashion, though the influence of the outside Indians is seen in the Spanish "cut" of all home-made garments. Moccasins are the common foot-gear, though occasionally a man or woman may be found wearing "civilized" shoes. Fish, pork, chicken, all kinds of birds and eggs, are tabooed as food by the Havasupais, but they eat rats, deer, antelope, rabbit, prairie dog, and mountain sheep. They are especially fond of beef, and horse and mule meat, no matter how the animals come to their death, are esteemed luxuries. They will even eat lizards and lice. The prickly pear and the fruit of the amole, or hosh-kon, are much favored when ripe. The latter is roasted in the coals until the outside is completely blackened. A hole is made in this carbonized surface to let out the steam, and, when cold, the fruit is eaten as a great delicacy. I have often eaten and enjoyed it, though it has a sickish-sweet vegetable taste that at first is somewhat unpleasant. The pinion nut, sunflower and squash seeds are also regarded as delicacies. Practice has made the Havasupais dexterous in eating these husk-covered seeds. The novice finds it a wearisome task to hull them, but the expert throws a handful of seeds into his mouth, cracks the shells, and by skilful manipulation eats the nuts on one side of his mouth and expels the shells on the other. When I can do this I shall make a meal on pinion nuts, as they are of exquisitely sweet and delicious flavor. Sunflower seeds, squash seeds, and a variety of wild grass seeds and corn are parched by the women by placing them in saucer-shaped baskets--or kü-üs´--with hot ashes, and then tossing them up and down and to and fro until sufficiently cooked. The seeds are then scooped out with the fingers, and ground on a slab of basaltic rock, by rubbing one stone over the other. On the occasion of one of my visits, when I was the guest of Chickapanagie, I made the accompanying photograph of his wife as she thus parched corn in a basket. It was the placing of a covering of clay inside the kü-ü, to prevent its burning, that led Frank Cushing to the belief that here was the explanation of the origin of pottery.[8] [8] See chapter "Basketry the Mother of Pottery," in "Indian Basketry," by George Wharton James.