Figure 2.2.4  The large size of this Navajo fermentation vessel allowed for the production of big batches of brew.

Figure 2.2.5  Ceramic vessels such as the one at the lower left of this photograph were used by the O'odham to ferment saguaro fruit for making saguaro wine.

     e) Water jars

Figure 2.2.6  The size and shape of this Maricopa jar make it amenable to water storage.

Figure 2.2.7  This is a O'odham water jar. The small neck and mouth prevent liquids from spilling out.

     f) Special Forms

Figure 2.2.8  The shallowness and large surface area of this pot are morphological characteristics promoted the parching of wheat by the O'odham.

Figure 2.2.9  Pots shaped like this Hopi vessel are known as “shoe pots” and were likely used for cooking or warming. The pointed end would have been placed in the fire allowing the vessel contents to heat up.

3. Differences in form