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Full Chapter The Simply Spicy Cookbook Deliciously Spicy Recipes With A Kick 2Nd Edition Booksumo Press PDF
Full Chapter The Simply Spicy Cookbook Deliciously Spicy Recipes With A Kick 2Nd Edition Booksumo Press PDF
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The Simply
Spicy Cookbook
Deliciously Spicy Recipes with a
Kick!
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents 53 . . . . . . Louisiana Crab
55 . . . . . . Baked Sriracha Thighs
58 . . . . . . Artisanal Burger
7 . . . . . . . Creamy Chipotle Guacamole 59 . . . . . . Cheddar Sriracha Loaf
8 . . . . . . . Chipotle Hummus 61 . . . . . . Spicy Brown Sugar Chicken
9 . . . . . . . Sweet & Spicy Chicken Thighs 62 . . . . . . Indian Chicken I: (Tandoori)
12 . . . . . . Chipotle Black Beans Quinoa Chili 63 . . . . . . Indian Chicken II (Butter Chicken)
13 . . . . . . Chipotle Coleslaw I 64 . . . . . . Indian Chicken III (Makhani)
14 . . . . . . Chipotle Meatballs with Spaghetti 65 . . . . . . Jalapenos, Peanuts, Ginger Chicken
15 . . . . . . Cajun Pasta 68 . . . . . . Thai Chicken
19 . . . . . . Cajun Turkey 69 . . . . . . Chili Peppers Monterey Chicken
20 . . . . . . Baton Rouge Gravy 70 . . . . . . Ancho Chili, Sausage, Beef, Garlic Chili
21 . . . . . . Cajun Burger 71 . . . . . . Chipotle Chili
24 . . . . . . Louisiana Popcorn 72 . . . . . . Turkey, Salsa, and Zucchini Chili
25 . . . . . . Authentic Texas Chili 73 . . . . . . 3 Bean Chili (Vegetarian Approved)
26 . . . . . . Dallas Salsa 74 . . . . . . Cinnamon Chili (Ohio Style)
27 . . . . . . Easy Jalapeno Bites 75 . . . . . . 3 Pepper Chili
30 . . . . . . Pinto Beans from Texas 78 . . . . . . Asian Asparagus
31 . . . . . . Armadillo Eggs 79 . . . . . . Spicy Honey Tenderloins
32 . . . . . . Buffalo Potatoes and Chicken Fingers 80 . . . . . . Garlic, Corn, Black Beans, Couscous
36 . . . . . . Buffalo Chicken Bites 81 . . . . . . Jalapenos, Peas, and Mint Couscous
37 . . . . . . Buffalo Wings I 82 . . . . . . Spicy Chicken and Carrots Couscous
38 . . . . . . Buffalo Sandwich II: (French Onions) 83 . . . . . . Feta, Cucumbers, Couscous
39 . . . . . . Buffalo Fries 84 . . . . . . Chives and Cheddar Couscous
42 . . . . . . Buffalo Wings II: (Asian Style) 85 . . . . . . Thai Burgers
43 . . . . . . Spicy Meatballs 88 . . . . . . Innovative Paella
44 . . . . . . Buffalo Rotini 89 . . . . . . Spiced Chicken
45 . . . . . . Buffalo Rice 90 . . . . . . Mayonnaise & Chipotle Chicken
48 . . . . . . Spicy American Ribs 91 . . . . . . The Spicy Buttery Frittata
50 . . . . . . Korean Vegetable Hot Pot
51 . . . . . . Black Bean Burger
Creamy
Chipotle Prep Time: 15 mins
Total Time: 30 mins
Ingredients
2 avocados, peeled, seeded and cubed
1 tbsp fresh lime juice
2 tbsps sour cream
1/4 C. salsa, or to taste
1/4 tsp adobo sauce from canned chilies, or to taste
salt and pepper to taste
Directions
1. In a large bowl, all the ingredients except salt and black pepper.
2. With a potato masher, mash till well combined and season with the salt and black pepper.
Directions
1. In a food processor, add beans, tahini, chipotle pepper, garlic, oil and lemon juice and pulse till well
combined and smooth.
2. Add the remaining ingredients and pulse till chopped finely.
3. Place the hummus in a bowl and refrigerate, covered before serving.
8 Chipotle Hummus
Sweet
& Spicy Chicken Prep Time: 20 mins
Total Time: 5 hr
Ingredients
8 large bone-in, skin-on chicken thighs 1/2 tsp ground dried chipotle pepper
1/2 C. Dijon mustard 1 pinch cayenne pepper, or to taste
1/4 C. packed brown sugar 4 cloves garlic, minced
1/4 C. red wine vinegar 1 onion, sliced into rings
1 tsp dry mustard powder 2 tsps vegetable oil, or as needed
1 tsp salt
1 tsp freshly ground black pepper
Directions
1. With a sharp knife, cut 2 (1-inch apart) slashes into the skin and meat to the bone of the chicken
thighs crosswise.
2. In a large bowl, mix together all the ingredients except onion and oil and transfer the mixture into a
large resealable bag.
3. Add the chicken thighs and shake the bag to coat with marinade evenly and seal the bag tightly.
4. Refrigerate to marinate for about 4-8 hours.
5. Set your oven to 450 degrees F before doing anything else and line a large baking sheet with a
lightly greased piece of foil.
6. Spread the onion rings onto the prepared baking sheet evenly and top with chicken thighs.
7. Coat the thighs with oil and sprinkle with seasoning if you like.
8. Cook in the oven for about 35-45 minutes or till done completely.
9. In a large serving platter, place thighs and onion rings.
10. In a small pan, add the baking sheet drippings and cook, stirring occasionally for about 3-4 minutes
or till it reduces to half.
11. Serve the chicken and onion rings with the topping of pan sauce.
Sweet & Spicy Chicken Thighs 9
CHIPOTLE
Black Beans, Prep Time: 30 mins
Total Time: 1 hr
Chili
Calories 233 kcal
Fat 3.5 g
Carbohydrates 42g
Protein 11.5 g
Cholesterol 0 mg
Sodium 540 mg
Ingredients Directions
1 C. uncooked quinoa, rinsed 1. In a pan, add water and quinoa and bring to
2 C. water a boil on high heat and reduce the heat to
1 tbsp vegetable oil medium-low.
1 onion, chopped 2. Simmer, covered for about 15-20 minutes or
4 cloves garlic, chopped till the liquid is absorbed.
1 tbsp chili powder 3. Meanwhile in another large pan, heat the
1 tbsp ground cumin oil on medium heat and sauté the onion for
1 (28 oz.) can crushed tomatoes about 5 minutes or till tender.
2 (19 oz.) cans black beans, rinsed and
4. Stir in the garlic, cumin and chili powder
drained
and sauté for about 1 minute.
1 green bell pepper, chopped
1 red bell pepper, chopped 5. Add the beans, vegetables, chipotle pepper,
1 zucchini, chopped jalapeno, thyme and seasoning and bring to
1 jalapeno pepper, seeded and minced a boil on high heat.
1 tbsp minced chipotle peppers in adobo 6. Reduce the heat to medium-low and
sauce simmer, covered for about 20 minutes.
1 tsp dried oregano 7. Stir in the corn and cooked quinoa and
salt and ground black pepper to taste simmer for about 5 minutes.
1 C. frozen corn 8. Stir in the cilantro and serve hot.
1/4 C. chopped fresh cilantro
Ingredients
1 head green cabbage, shredded 1/4 tsp salt
1 onion, chopped 1 C. vegetable oil
2 carrots, shredded 2 tbsps prepared mustard
2 jalapeno chili peppers, chopped 2 tbsps white sugar
1 egg 1 tbsp cider vinegar
1 small lemon, juiced 1/2 tsp ground chipotle chili pepper
1 tbsp white vinegar 1/2 tsp celery salt
Directions
1. In a large bowl, mix together the carrots, cabbage, onion and jalapeno peppers.
2. For the Mayonnaise, in a food processor, add egg, lemon juice white vinegar and salt and pulse till
smooth.
3. While the motor is running slowly, add the oil and pulse till smooth and thick and transfer into a
large bowl.
4. Add all the dressing ingredients and mix till well combined.
5. Pour dressing over salad and stir till well combined.
6. Cover and refrigerate to chill for at least 2 hours before serving.
Chipotle Coleslaw I 13
CHIPOTLE MEATBALLS
with Spaghetti Prep Time: 20 mins
Total Time: 1 hr
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet.
2. In a large bowl, add the beef, breadcrumbs, green onion, chipotle peppers with adobo, garlic powder,
salt and black pepper and mix till well combined.
3. Make small sized balls from the beef mixture and place onto the prepared baking sheet in a single
layer.
4. Cook in the oven for about 30 minutes to till done completely.
5. Meanwhile in a large pan of lightly salted boiling water, cook the spaghetti for about 12 minutes or
till the desired doneness and drain well.
6. In a large pan, cook the spaghetti sauce on medium heat for about 5-7 minutes.
7. Stir in the meatballs and place the mixture over the cooked spaghetti and serve with a garnishing of
cheese.
Ingredients
1/2 C. vegetable oil 1 green bell pepper, chopped
8 oz. tomato sauce 1 red bell pepper, chopped
1 C. water 1/2 onion, chopped
1/4 tsp dried basil 3 cloves garlic, diced
1 tsp ground black pepper 2 tsps cornstarch
1 tsp crushed red pepper flakes 1 fluid oz. cold water
1 tsp salt 12 oz. spaghetti
1 lb small shrimp, peeled and deveined 8 green onions, diced
Directions
1. In a pot combine the following: 1/2 tsp salt, 4 oz. oil, 1/2 tsp pepper flakes, tomato sauce, 1/2 tsp
black pepper, 10 oz. of water, and basil.
2. Stir the mix and get everything boiling.
3. Once the mix is boiling set the heat to low.
4. Get a bowl, combine: 1/2 tsp pepper flakes, 1/2 tsp salt, 1/2 tsp black pepper, and the shrimp.
5. Evenly coat the shrimp with the spices then place everything to the side.
6. In a separate pot begin to stir fry your bell peppers, garlic, and onions in 1 oz. of oil for 7 mins then
add these veggies to the tomato sauce.
7. Let the veggies cook for 5 mins with a medium level of heat then set the heat to low again and cook
everything for 30 mins.
8. Stir the mix every 10 mins.
9. After 20 mins of simmering the tomato sauce and veggies add in the shrimp and continue simmering
Cajun Pasta 15
the mix for 10 more mins with a medium level of heat to fully cook the shrimp.
10. Get a bowl, combine: 1 oz. water and cornstarch.
11. Stir the mix until it is smooth then combine it with the simmering tomato sauce mix when 5 mins of
time is left.
12. Now get your pasta boiling in water and salt for 9 mins, in a separate pot then remove all the liquids.
13. Divide your pasta into bowls for serving.
14. Then liberally top each serving with tomato sauce and some green onions.
15. Enjoy.
18
Cajun
Turkey Prep Time: 30 mins
Total Time: 1 hr 15 mins
Ingredients
2 C. butter 3 gallons peanut oil for frying, or as needed
1/4 C. onion juice 1 (12 lb) whole turkey, neck and giblets removed
1/4 C. garlic juice
1/4 C. Louisiana-style hot sauce
1/4 C. Worcestershire sauce
2 tbsps ground black pepper
1 tsp cayenne pepper
Directions
1. Begin to stir fry the following, in butter, in a large pot: cayenne, onion juice, black pepper, garlic juice,
Worcestershire, and hot sauce.
2. Heat and stir the mix until it is smooth for a few mins then use a baster to coat your turkey with the
mix and also add some of the mix inside the turkey.
3. Place the meat into a bowl and place a covering of plastic over the bowl. Then put everything in the
fridge.
4. To fry the turkey properly, you will need to first determine the proper amount of oil.
5. To do this easily, place the turkey in a big pot then add in enough oil to submerge it.
6. Now place the turkey to the side and get the oil hot to 365 degrees before continuing.
7. Place your turkey into the oil carefully.
8. The best way to do this is with a turkey hanger that you get with a turkey fryer.
9. Let the meat fry for 40 mins or 4 mins for each lb of meat.
10. Remove the meat from the oil and let as much of the oil drain out as possible then place the turkey
to the side for at least 30 mins to let it lose its heat.
11. Enjoy.
Cajun Turkey 19
BATON ROUGE
Gravy Prep Time: 5 mins
Total Time: 15 mins
Directions
1. Begin to puree your chilies with a food processor.
2. Get a large pot and get 1 C. of water and the bouillon boiling as well.
3. Stir the mix until the bouillon is completely combined then add in the chilies.
4. Get the mix boiling again then set the heat to a low level.
5. Get a bowl, combine: flour and 1/2 C. of warm water. Once the mix is evenly combined it with the
chili mix.
6. Get everything boiling again, set the heat to medium, and cook everything for 6 mins.
7. Now combine in the cayenne and onion powder.
8. Enjoy.
Ingredients
1/2 C. mayonnaise 1 tsp Worcestershire sauce
1 tsp Cajun seasoning 4 slices pepperjack cheese
1 1/3 lbs ground beef sirloin 4 hamburger buns, split
1 jalapeno pepper, seeded and chopped 4 leaves lettuce
1/2 C. diced white onion 4 slices tomato
1 clove garlic, diced
1 tbsp Cajun seasoning
Directions
1. Get your outdoor grill hot and coat the grate with oil.
2. Get a bowl, combine: 1 tsp Cajun seasoning and mayo.
3. Stir the mix until it is smooth.
4. Get a 2nd bowl, combine: Worcestershire, sirloin, 1 tbsp Cajun spice, jalapeno, garlic, and the onions.
5. Combine the mix with your hands then shape everything into 4 burgers.
6. Grill the burgers for 6 mins each side.
7. Lay a piece of pepper jack on each patty and let the cheese melt. Then place the burgers to the side.
8. Coat your bread with the mayo mix then lay your patties, some tomato, and lettuce, on each one.
Enjoy.
Cajun Burger 21
LOUISIANA
Popcorn Prep Time: 15 mins
Total Time: 30 mins
Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a bowl, combine cayenne, melted butter, onion powder, paprika, garlic powder, salt, and lemon
pepper.
3. Stir the mix until it is smooth then add your popcorn to a casserole dish.
4. Top the popcorn with the butter mix and toss everything.
5. Cook the popcorn for 20 mins in the oven and toss the kernels 4 times as they cook.
6. Enjoy.
24 Louisiana Popcorn
Authentic
Texas Chili Prep Time: 20 mins
Total Time: 3 hr 20 mins
Ingredients
4 slices turkey bacon, diced 1 tbsp cumin
2 onions, diced 4 lbs boneless beef chuck or rump, cut into
8 cloves garlic, diced 1/2-inch cubes
2 tsps dried oregano 5 3/4 C. water
1 tsp cayenne pepper 4 canned Chipotle peppers in adobo sauce,
3 tbsps paprika seeded and minced
1/3 C. chili powder 2 tbsps cornmeal
Directions
1. Fry your bacon in a big pot then add in the garlic and onions. Cook the onions until they are soft in
the drippings then add in: cumin, oregano, chili powder, cayenne, and paprika.
2. Cook the spice for 40 secs then add in: cornmeal, beef, chipotle, and water.
3. Get everything boiling.
4. Once the mix is boiling, reduce the heat, and cook everything for 3 hrs.
5. At this point your stew should be thick and the beef should be soft.
6. Enjoy.
Directions
1. Pulse the following in a blender: pepper, chives, salt, cilantro, tomatoes, and garlic.
2. Serve the mix over cooked white rice.
3. Enjoy.
26 Dallas Salsa
Easy
Jalapeno Bites Prep Time: 1 hr
Total Time: 1 hr 20 mins
Ingredients
12 oz. packages ground turkey sausage
2 (8 oz.) packages cream cheese, softened
30 jalapeno chili peppers, cut in half horizontally,
seeds taken out
1 lb sliced turkey bacon, cut in half
Directions
1. Set your oven to 375 degrees before doing anything else.
2. Stir fry your sausage until fully done then place them in a bowl with the cream cheese.
3. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one.
4. Place the contents into a casserole dish and cook everything in the oven for 24 mins.
5. Enjoy.
Making Brothers.
This curious ceremony of “making brothers” is not confined to
Borneo; it is practised in Western and Eastern Africa. In the latter
region the ceremony is invested with much importance, especially
when the individuals concerned are two chiefs who have long been
at variance. Squatting before each other in the presence of the
chiefs and elders with their implements of war on their laps, and
having each in his hands a sharp knife and a small cup, the would-
be brothers make a slight gash in each other’s breast and, catching
the blood in the cup, drink it to their eternal friendship, the oldest
man of the tribe standing over them to witness the reconciliation and
waving his sword over them.
The Sea Dayaks, whose customs differ widely in many respects
from those of the Land Dayaks, have a clear idea of one omnipotent
being who created and now rules over the world. They call him
Batara. Beneath him are many good and innumerable bad spirits,
and the fear of the latter causes them to make greater and more
frequent offerings to them than to the good spirits. The awe with
which many of them are named has induced a few, among others
Mr. Chambers, to imagine that their religion is a species of
polytheism. But this, according to Mr. St. John’s way of thinking, is a
mistake; and Mr. Johnson and Mr. Gomez, who have much
knowledge of the Sea Dayaks, agree with the gentleman formerly
mentioned.
The Sea Dayaks pay homage to evil spirits of various kinds, who
reside in the jungles, in the mountains, and in the earth; all
sicknesses, misfortunes, or death, proceed from them; while to
Batara is attributed every blessing. When they make offerings,
however, both are propitiated and, as usual, the wicked ones have
the larger share. The priests offer a long prayer and supplicate them
to depart from the afflicted house or from the sick man. Of the seven
platesful of food, four are given to the evil spirits and cast forth or
exposed in the forest, while the others are offered to the good spirits,
who are implored to protect and bless them. The food offered to the
latter is not considered to be interdicted, but may be, and always is
eaten.
The Lingga Dayaks, besides Batara, have various good spirits—
as Stampandei, who superintends the propagation of mankind;
Pulang Ganah, who inhabits the earth and gives fertility to it, and to
him are addressed the offerings at the feasts given whilst preparing
the rice for cultivation: Singallong Burong, the god of war, excites
their utmost reverence, and to him are offered the Head feasts. On
these occasions he comes down and hovers in the form of a kite
over the house, and guns are fired and gongs beaten in his honour.
His brave followers married to his daughters appear in the form of
his omen birds. No wonder he is honoured; he gives success in war
and delights in their acquisitions of the heads of their enemies.
Nattiang inhabits the summits of the hills and is one of their
demigods. The Linggas tell many stories of his exploits. The most
famous was his expedition to the skies to recover his wife who had
been caught in a noose and hoisted up there by an old enemy of his.
To dream of him is to receive the gift of bravery.
When the small-pox was committing dreadful havoc among the
Sakarangs the villagers would not allow themselves to be
innoculated; they ran into the jungle in every direction, caring for no
one but themselves, leaving their houses empty and dwelling far
away in the most silent spots in parties of two and three and
sheltered only by a few leaves. When these calamities come upon
them they utterly lose all command over themselves and become as
timid as children. When the fugitives become short of provisions a
few of the old men who have already had the complaint creep back
to the houses at night and take a supply of rice. In the daytime they
do not dare to stir or speak above a whisper for fear the spirits
should see or hear them. They do not call the small-pox by its name,
but are in the habit of saying, “Has he left you?” at other times they
call it jungle-leaves or fruit; at other places the Datu or chief.
Their priests frequently use the names of invisible spirits, and are
supposed to be able to interpret their language as well as to hold
communion with them; and in ordinary times they pretend to work
the cure of the sick by means of incantations, and after blinding the
patient’s eyes pretend, by the aid of the spirits, to draw the bones of
fish or fowl out of their flesh. When the Dayaks are questioned as to
their belief in these easily-exposed deceits, they say, No; but the
custom has descended to them from their ancestors, and they still
pay their priests heavy sums to perform the ancient rites.
They believe in a future state—considering that the Simaūgat or
spiritual part of man lives for ever; that they awake shortly after
death in the Sabayan or future abode, and that there they find those
of their relatives and friends who have departed before them. Some
tribes divide their Sabayan into seven distinct stories which are
occupied by the souls of the departed according to their rank and
position in life. The really wicked occupy the lowest, but whether
happy or miserable they acknowledge ignorance.
The Kayans of Baram have some singular ideas concerning a
future state. The name of their god is Totadungan and he reigns over
all; they say he has a wife but no children, and beneath him are
many gods of inferior power. They believe in a future state with
separate places for the souls of the good and the bad, and that both
heaven and hell are divided into many distinct residences—that
those who die from wounds, or sickness, or drowning, go to separate
places. If a woman dies before her husband they hold that she goes
to heaven and marries again; but that if when her earthly husband
dies he goes to heaven the celestial match is broken off and the old
husband claims his partner.
Among both Land and Sea Dayaks dreams are regarded as
actual occurrences. They think that in sleep the soul sometimes
remains in the body and sometimes leaves it and travels far away,
and that both when in and out of the body it sees and hears and
talks and altogether has a presence given it which when the body is
in a natural state it does not enjoy. Fainting fits or a state of coma
are thought to be caused by the departure of the soul on some
expedition of its own. Elders and priestesses often assert that in their
dreams they have visited the mansion of the blessed and seen the
Creator dwelling in a house like that of a Malay, the interior of which
was adorned with guns and gongs and jars innumerable, Himself
being clothed like a Dayak.
A dream of sickness to any member of a family always ensures a
ceremony; and no one presumes to enter the priesthood, or to learn
the art of a blacksmith, without being or pretending to be warned in a
dream that he should undertake to learn it. A man has been known
to give one of his two children to another who has no children
because he dreamed that unless he did so the child would die.
In dreams also, “Tapa” and the spirits bestow gifts on men in the
shape of magic stones, which being washed in cocoa milk the water
forms one of the ingredients in the mass of blood and tumeric which
is considered sacred and is used to anoint the people at the harvest-
feasts. They are ordinary black pebbles, and there is nothing in their
appearance to give a notion of their magic power and value.
On the banks of one of the rivers Mr. St. John discovered the
effigy of a bull cut in a sort of stone said to be unknown in the
country; its legs and part of its head had been knocked off. Its history
is as follows:—Many years ago on being discovered in the jungle the
Malays and Dayaks removed it to the banks of the river preparatory
to its being conveyed to the town, but before it could be put into a
prahu they say a tremendous storm of thunder and lightning, wind
and rain, arose, which lasted thirty days. Fearing that the bull was
angry at being disturbed in his forest home they left him in the mud,
and there Sir James Brooke found it and had it removed to his own
house. Several of the Dayak tribes sent deputations to him to
express their fears of the evil consequences that would be sure to
ensue—everything would go wrong, storms would arise, their crops
would be blighted, and famine would desolate the land. Humouring
their prejudices, he answered that they were mistaken, that the bull
on the contrary would be pleased to be removed from the dirty place
in which the Malays had left him, and that now he was kept dry and
comfortable there would be no show of his anger. This reply satisfied
them. Occasionally the Dayaks would come and wash the stone bull,
taking away the precious water to fertilize their fields.
Amongst some of the Bornean aborigines there is a superstition
that they must not laugh at a dog or a snake crossing their path.
Should they do so they would become stones. These Dayaks always
refer with respect and awe to some rocks scattered over the summit
of a hill in Sadong, saying that they were originally men. The place
was a very likely one to be haunted—a noble old forest but seldom
visited. Many years ago they say a great chief gave a feast there, in
the midst of which his lovely daughter came in; she was a spoilt child
who did nothing but annoy the guests. They at first tried to get rid of
her by mixing dirt with her food: finding she still teazed them, they
gave her poison. Her father in his anger went back to his house,
shaved his dog and painted him with alternate streaks of black and
white. Then giving him some intoxicating drink he carried him in his
arms into the midst of the assembly and set him on the ground. The
dog began to caper about in the most ludicrous manner which set
them all off laughing, the host as well as the guests, and they were
immediately turned into stone.
With one giant stride of our any-number-of-league boots we step
from Borneo into North America and among the many semi-savage
tribes that there reside. As a rule the North-American savage
believes in one Supreme Being whom he knows as the Great Spirit,
and whose abode is Paradise, or the “happy hunting ground.” This
Supreme Being, however, they regard as much too exalted to trouble
himself about the petty businesses of the world, and therefore
governs by deputy. There are, according to Indian belief, numerous
subordinate deities, the business of each of whom it is to govern and
control the earth, the forests and the game there abounding, the
winds, the air, and the water, together with its finny denizens.
Besides those—at least in the case of the Ojibbeway, who may fairly
be taken as the type of the North-American Indian—they have a host
of evil spirits or munedoos, or manitou, headed by one arch Matchi-
munedoo, and who, it is to be feared on account of their predilection
for mischief, occupy a greater portion of the Indian’s time and
attention in the way of propitiation and friendly peace-offering, than
ever is devoted to Kitchi-manitou, the Great Spirit to whom, if the
Indian’s religion is worth a straw, it should be sufficient to obey to
render one self-defiant of Matchi-munedoo and all his works.
As might be expected the Indian language is rich in mythological
lore, and is often found to be a curious tangle of what we
acknowledge as Biblical truth, and nonsense, remarkable chiefly for
its quaint grotesqueness. Take the following narrative of the Deluge:
“Before the general deluge there lived two enormous creatures,
each possessed of vast power. One was an animal with a great horn
on his head; the other was a huge toad. The latter had the whole
management of the waters, keeping them secure in its own body,
and emitting only a certain quantity for the watering of the earth.