Although corn cakes and beans supplied the major part of their dietary, there were other foods, in season and on a smaller scale, other crops, tobacco, chili-peppers and squash. Squashes did not keep like corn or beans, unless they were cut into long strips and dried. More often the squashes were eaten fresh, at harvest time. A hole was dug in the ground and lined with stones and in this a fire was lighted until the stones were hot. Then the fire was removed and replaced with squashes, and the whole covered and allowed to remain all night. In the morning the squashes were perfectly baked and delicious. But the best part of the squash was the seeds which were toasted, cracked open and the kernels eaten. These were indeed excellent! Occasionally the juicy centre of a large cactus was cooked in the same way.