(a) Elongated, plain. (Fig. 517.) (b) Elongated, ridged or ornamented. (Figs. 513–14.) (c) Bell-shaped. (Fig. 503.) (d) With flat surfaces (mano-stones). (Fig. 515.) There grew in North America, at the time of its discovery by Columbus, a profusion of seeds, nuts, and roots of various kinds, developing according to climate from northern Canada to southern Arizona. Man found these a valuable addition to his food-supply, and he made use of many of them that we of to-day should consider unpalatable. He procured shell-fish of various kinds both salt and fresh water; he knew the properties of many roots, bulbs, barks, and other plants. With the exception of such molluscs as he ate, and his fresh meat, the greater bulk of his food-supply was in the form of kernels, or grains, or bulbs, or nuts, which must needs be reduced to meal, or stripped of husks, or cracked and broken. To convert the raw food into palatable flour, he used both wooden and stone pestles in flat, oval, or round mortars, the form varying in different parts of the country. In 1895, the American Antiquarian Society published “The Food of Certain American Indians and Their Method of Preparing It,” by Professor Lucien Carr. Mr. Carr was long Assistant Curator of the Peabody Museum at Cambridge, and his research into historic Indian affairs is well known. I quote a few paragraphs from Mr. Carr:— [Illustration: FIG. 501. (S. 1–8.) From the collection of Solon McCoy, Mountain Home, Idaho. ] “Speaking in a general way, the old chronicler was not far wrong when he told us that the Indian ‘lived on what he got by hunting, fishing, and cultivating the soil.’ Unquestionably, he derived the bulk of his food from these sources, though there were times, and unfortunately they were somewhat frequent, when he was glad to fill out his bill of fare with the fruits, nuts, and edible roots and grasses with which a bountiful Nature supplied him. Dividing all these different articles according to their nature and origin, and beginning with those the production of which is believed to indicate racial progress, we find that corn, beans, and pumpkins were cultivated wherever, within the limits of the United States, they could be grown to advantage. Of these corn was by far the most important; and as it seems to have been the main dependence of all the tribes that lived south of the St. Lawrence and east of the tier of states that line the west bank of the Mississippi, and as the manner of cultivating it and the different ways of cooking it were practically the same everywhere and at all times, we shall confine our remarks to it and to the Indians living within these limits, merely premising that much of what is said about it will apply to ‘its sisters,’ as beans and squashes were lovingly termed by the Iroquois. [Illustration: FIG. 502. (S. 1–3.) Ordinary mortar. Collection of Frank L. Grove, Delaware, Ohio. ]