Hopi Wafer. Bread. One is often likely to find a woman engaged in making piki. Piki is a wafer bread, peculiar to the Hopis. It is finer than the finest tortilla of the Mexican, or oatcake of the Scotch. No biscuit maker in America or England can make a cracker one-half so thin. The thinnest cracker is thick compared with piki, and yet the Hopi make it with marvelous dexterity. Cornmeal batter in a crude earthenware bowl, is the material; a smooth, flat stone, under which a brisk fire is kept burning, is the instrument; and the woman's quick fingers, spreading a thin layer of the batter over the stone, perform the operation. It looks so easy. A lady of one of my parties tried it once, and failed. My cook, a stalwart Kansas City man, knew he would not fail. And he didn't. He had four of the best-blistered fingers I have seen in a long time. But the Hopi woman merely greases the stone, dips her fingers into the batter, carries them lightly and carelessly over the heated surfaces, and, in a moment, strips the already baked sheet from the stone. When several are baked, she folds them over and over until they are about the size of an elongated shredded wheat biscuit.