In one corner of the house several large ollas will be found full of water. Living as they do on these mesa heights, where there are no springs, water is scarce and precious. Every drop, except the little that is caught in rain-time or melted from the snows, has to be carried up on the backs of the women from the valley below. In the heat of summer, this is no light task. With the fierce Arizona sun beating down upon them, the feet slipping in the hot sand or wearily pressing up on the burning rocks, the olla, filled with water, wrapped in a blanket and suspended from the forehead on the back, becomes heavier and heavier at each step. Those of us who have, perforce, carried cameras and heavy plates to the mesa tops know what strength and endurance this work requires. For dippers home-made pottery and gourd shells are commonly used. Now and again one will find the horn of a mountain sheep, which has been heated, opened out into a large spoon-like dipper; or a gnarled or knotty piece of wood, hacked out with flint knife into a pretty good resemblance to a dipper. Near the water ollas one can generally see a shelf upon which the household utensils are placed. Here, too, when corn is being ground, a half-dozen plaques of meal will stand. This shelf serves as pantry and meat safe (when there is meat), and the hungry visitor will seldom look there in vain for a basket-platter or two piled high with _piki_, the fine wafer bread for which the Hopis are noted. _Piki_ is colored in a variety of ways. Dr. Hough says the ashes of _Atriplex canescens James_ are used to give the gray color, and that _Amaranthus sp._ is cultivated in terrace gardens around the springs for use in dyeing it red; a special red dye from another species is used for coloring the _piki_ used in the Katchina dances; and the ashes of _Parryella filifolia_ are used for coloring. Saffron (_Carthamus tinctorius_) is used to give the yellow color.