triabal towns Flashcards
(7 cards)
“I belong to the Talwa Thlocco town, which in English means Big Town. These towns are like
societies. For instance, I am a widow and need someone to help me take care of my crop. Themembers of my town come over and help me. A member of one town isn’t respected or helped by another town as much as by his own.”Sarah (Wash) Adams, Talwa Thlocco Tribal Town
Sarah (Wash) Adams, Talwa Thlocco Tribal Town
“We did our cooking outside in fireplaces.
The cooking utensils were made of iron.
Bowls and crocks were made from clay and
baked.”
Mahaley Lowe, Schulter, OK, born in 1864
“The Indian long time ago use to have many different kinds of food to eat. They did not
have to wish for anything to eat. In them days they did not know how to can fruit, but they would dry the fruit…they used to dry the peaches and apples. They would raise corn
and make many different kinds of things to eat out of the corn. They would make dried corn to eat in the winter time. And here is a list of things they use to make out of corn: sofkey, cold flour, blue dumplings, hickory nut sofkey, sour corn bread and green roasting ear bread. They also raised peanuts and when they were big enough to eat, they would boil them until they were tender, then they would sit around and eat the peanuts with salt. They also raised sweet potatoes and in the winter time they would roast them in hot ashes in their fire places…”
Lucy Tonis, 63, Long Tiger band on Pole
Cat Creek
“It is good when it is freshly made yet some prefer it when it is two or three days old and has
become a little soured. There have been stories told of how officers finding this sofkey among some of the Indians in a soured condition, took it for intoxicants and poured it out.”
Nancy Harjo, Fish Pond tribal town, born in 1879
“Ossafka was a soup made entirely of corn. Obuskee was a soup made entirely of green corn. Green corn was ground up and made into a meal and was also used as a drink. Hickory bread was a bread made entirely of ground hickory nuts. Tuk-a-lege-tuxey was a sour-meal bread. Then there was another bread, made and rolled in flour, cut into the form of a biscuit and dropped into hot grease and fried. This made something like the present-day donuts. Hup-tup-ke was made from a batter of cornmeal, small bits of meat were rolled in cornmeal and made in the form of a biscuit and cooked in ashes. This made something like the ‘hot-tamale’ of the present day.”
Loney Hardridge, born 1882 in Okmulgee
