Pikami is made as follows: A certain amount of corn-meal is mixed with a small amount of sugar, and coloring matter made from squash flowers. This mixture is then placed in an earthenware vessel, or olla, and a cover tightly sealed on the vessel with mud. It is now ready to go into the oven. The pikami oven is generally out of doors. Sometimes it is a mere hole in the ground, without a covering, but the better style is where the hole is located in the angle of two walls and partially covered. A broken olla is made to serve as a chimney. To prepare the oven, sticks of wood are placed inside it and set on fire. When these are reduced to flaming coals and the oven is red hot, the coals are withdrawn, and the olla containing the corn-meal mixture is lowered into the hole. This is then covered with a stone slab, sealed with mud, and allowed to remain closed for several hours. When the oven is unsealed and the olla withdrawn, the corn-meal is thoroughly cooked--now pikami--and the dish is both nutritious and delicious. Pū-vū-lū is a corn-meal preparation that corresponds somewhat to the New England doughnut. On one occasion, just before the Snake Dance at Mashonganavi, I found Ma-sa-wi-ni-ma, Kuchyeampsi's mother, busy preparing the dish. When I induced her to come into the sunshine to be photographed, stirring the meal, just eight other kodak and camera fiends insisted upon "shooting" her at the same time. She was very complacent about it, especially when I collected ten cents a head for her, and handed her ninety cents for her five minutes' pose. Her method was as follows: Into a cha-ka-ta (bowl) she placed corn-meal and a little coloring matter. Then adding sugar and water, she stirred it with a stick, as shown in the photograph. It was made to a thick dough. In the meantime a pan of water, into which mutton fat had been placed, was on the fire, and when it was hot enough small balls of the corn-meal dough were dropped into the water and fat and allowed to remain until cooked. The result is a not unpleasant food, of which the Hopis are very fond. One of the common dishes, when a sheep has been killed, is the neü-euck´-que-vi, a stew composed of corn, mutton, and chili.