id,species,tribe,source,pageno,use_category,use_subcategory,notes,rawsource
19740,2118,24,31,84,1,44,Seeds ground into flour and used with other ground seeds in a mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 84"
19742,2119,24,31,85,1,44,Seeds ground into flour and used with other ground seeds in a mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 85"
20051,2159,226,44,100,1,44,"Roots mixed with service berries, grease or fat added and boiled into a congealed mass.","Ray, Verne F., 1932, The Sanpoil and Nespelem:  Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100"
20120,2163,106,60,27,1,44,"Seeds pounded in a bedrock mortar hole, cooked into a thick mush and eaten.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 27"
20497,2212,83,109,187,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 187"
20500,2212,98,109,200,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 200"
20504,2212,105,70,35,1,44,"Acorn flour used to make paste and gruel and flavored with venison and herbs. People would camp in groves when harvesting the fruit.  Certain villages had certain fruit crops.  Fruits were gathered after they had fallen from the trees, but before insects invaded them.  While younger men hunted, the remainder of the people played games centered around removing the shells from the seed.  When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place.  It was then leached in sand with cold water.  The finished flour was mixed with water to make a paste which could be cooked in several ways.  A gruel was most often made by cooking the paste in cooking baskets.  Hot rocks were placed into the paste to bring it to boiling.  The rocks were kept from burning the basket with 'acorn paddles.'  The rocks were placed in and out of the gruel with twigs bent into a U-shape.  Males ate gruel with wooden spoons, the females used mussel shells.  The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat.  Gruel was flavored with venison, herbs, etc.  The paste was occasionally baked as patties in hot coals.  Flour was stored in large storage baskets.","Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"
20505,2212,105,71,382,1,44,"Acorns shelled, dried, pounded into a meal, leached and used to make gruel.","Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382"
20506,2212,105,71,382,1,44,"Acorns shelled, dried, pounded into a meal, leached and used to make gruel.","Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382"
20513,2212,199,109,170,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 170"
20514,2212,199,109,172,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 172"
20518,2212,200,96,67,1,44,Acorns used to make mush and gruel.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"
20519,2212,200,109,290,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
20520,2212,200,80,12,1,44,Leached acorns used for mush.,"Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12"
20521,2212,200,80,12,1,44,Moldy acorns mixed with whitened dried acorns and made into a mush.,"Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12"
20528,2212,202,40,83,1,44,"Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing.  The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff.  They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour.  This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor.  The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food.  The ground and leached meal was then cooked into mush or thinned with water to make soup.  If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water.  For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals.  Red earth could be added to the dough to make a dark sweet bread.  Another method produced moldy acorns that were made into mush.  The acorns were not dried in the sun, but were left in the house until they turned greenish with mold.  The mold was rubbed off.  These nuts were pounded together with whitened dry acorns and made into mush.  Another method was to leave cracked acorns in a pool for four or five months.  They were then removed from the shell and cooked without pulverizing.  They could be used for soup or mush, or eaten whole.","Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83"
20533,2212,230,149,308,1,44,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
20539,2212,287,69,88,1,44,Acorns used to make mush.,"Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88"
20748,2233,115,66,102,1,44,Mashed and boiled roots made into mush.,"Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 102"
20757,2234,151,30,26,1,44,Roots pulverized and made into a gruel.,"Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 26"
21406,2313,185,50,50,1,44,"Berries dried, mashed and eaten like a mush.","Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 50"
21410,2314,288,125,204,1,44,"Berries washed, boiled, strained, mashed and wheat added to make mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204"
21423,2315,288,125,204,1,44,"Berries washed, boiled, strained, mashed and wheat added to make mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204"
21430,2316,95,82,332,1,44,Ground berries mixed with 'potato clay' and eaten.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 332"
21784,2364,200,80,15,1,44,"Parched, pulverized seeds eaten as pinole & meal moistened to keep people from choking on dry meal.","Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 15"
21790,2365,160,81,377,1,44,"Seeds parched, ground into flour and used to make mush.","Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377"
22533,2427,24,31,88,1,44,"Parched, ground seeds used to make mush.","Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 88"
22549,2431,200,80,11,1,44,Raw roots pounded like pinole.,"Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11"
22552,2432,106,60,40,1,44,"Seeds winnowed, pounded in a bedrock mortar and cooked into a mush.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 40"
22866,2447,24,31,88,1,44,Parched seeds ground into flour and used to make mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 88"
22884,2447,185,50,46,1,44,"Seeds dried, roasted, ground into a flour and used to make mush.","Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46"
22891,2451,24,31,88,1,44,Parched seeds ground into flour and used to make mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 88"
22922,2457,24,31,88,1,44,Parched seeds ground into flour and used to make mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 88"
22930,2459,97,127,52,1,44,Green seeds pounded into a gruel and cooked.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 52"
22934,2460,24,31,88,1,44,Parched seeds ground into flour and used to make mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 88"
23405,2519,95,126,161,1,44,Ground seeds used to make mush.,"Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161"
23406,2519,95,126,161,1,44,Ground seeds used to make mush.,"Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161"
23407,2519,95,126,161,1,44,Ground seeds used to make mush.,"Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161"
23525,2543,14,87,189,1,44,"Seeds ground, mixed with corn meal and water and made into a mush.","Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189"
23528,2543,15,45,149,1,44,"Seeds ground, mixed with meal and water and eaten as mush.","Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149"
23588,2563,106,60,43,1,44,Seeds pounded in a bedrock mortar and boiled into a mush.,"Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 43"
24021,2590,101,19,22,1,44,Seeds made into a meal and used to make mush.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 22"
24101,2596,115,66,96,1,44,Ground seeds used for porridge.,"Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 96"
24148,2597,151,30,33,1,44,"Seeds parched, ground into meal and used for mush or gruel.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33"
24352,2633,44,125,187,1,44,"Seeds roasted, ground and made into mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
24372,2633,229,29,136,1,44,"Beans ground into a meal, mixed with water or sea lion oil and eaten.","Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136"
24582,2646,24,31,95,1,44,Seeds ground into mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 95"
24610,2653,2,19,35,1,44,"Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use.","Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 35"
24618,2653,124,19,35,1,44,"Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use.","Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 35"
24630,2653,222,19,35,1,44,Seeds ground with white corn and meal eaten as mush.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 35"
24631,2653,222,19,35,1,44,"Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use.","Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 35"
24798,2670,13,174,257,1,44,"Seeds parched, ground, boiled and eaten as mush.","Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 257"
24804,2670,14,87,180,1,44,"Seeds roasted, mixed with corn and meal moistened with water and salt before eating.","Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180"
24882,2674,291,6,69,1,44,"Dried fruit ground into a flour, mixed with parched corn meal and made into a mush.","Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69"
25245,2718,158,106,28,1,44,Used to make a mush or parched and used for food.,"Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 28"
25277,2724,229,29,134,1,44,Seeds ground to a powder and made into a meal or paste.,"Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 134"
25480,2743,24,31,98,1,44,Singed seeds boiled and made into a gruel.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 98"
25488,2746,24,31,52,1,44,Dried beans ground into flour and used to make mush or cakes.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 52"
25490,2746,44,125,187,1,44,"Seeds roasted, ground and made into mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
25497,2747,44,125,187,1,44,"Seeds roasted, ground and made into mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
25622,2767,89,2,67,1,44,"Seeds parched, ground and used to make mush.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
25737,2783,151,30,61,1,44,"Roots dried, mashed and used to make mush and gruel.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 61"
26011,2831,33,30,65,1,44,"Roots cooked, dried, pulverized and eaten as mush.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 65"
26022,2831,185,50,43,1,44,"Roots dried, pounded, ground and used to make mush.","Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 43"
26032,2832,33,39,182,1,44,Dried roots cooked and used as a mush by pouring soup over them.,"Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 182"
26329,2872,89,2,67,1,44,"Seeds parched, ground and used to make mush.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
26496,2894,136,125,204,1,44,Berries boiled to produce liquid and combined with wheat mush.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204"
27361,2949,259,10,101,1,44,Parched seeds pounded in a mortar to make a flour and mixed with water to form a mush.,"Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 101"
27538,2959,14,87,185,1,44,Pinon and corn flour mixed and cooked into a mush.,"Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185"
27582,2959,97,127,35,1,44,Nuts used to make a paste.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35"
27613,2959,157,121,21,1,44,Nuts boiled into a gruel.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 21"
27786,2965,14,87,185,1,44,Pinon and corn flour mixed and cooked into a mush.,"Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185"
27797,2965,24,31,102,1,44,"Roasted, shelled nuts eaten whole or ground and made into mush.","Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 102"
27830,2965,106,60,50,1,44,"Roasted, steamed seeds pounded into a meal, mixed with cold water and eaten.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50"
27858,2965,183,65,241,1,44,Roasted nuts ground into a flour and mixed with water into a paste or mush.,"Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 241"
27895,2965,276,198,14,1,44,Nuts used to make mush.,"Barrett, S. A., 1917, The Washoe Indians, Bulletin of the Public Museum of the City of Milwaukee 2(1):1-52, page 14"
28054,2968,259,10,104,1,44,"Seeds and whitebark pine seeds placed in a bag, pounded into a powder, mixed with water and eaten.","Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 104"
28087,2972,24,31,102,1,44,"Roasted, shelled nuts eaten whole or ground and made into mush.","Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 102"
28118,2975,106,60,52,1,44,"Seeds eaten fresh, roasted, boiled or pounded and mixed with cold water.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 52"
28486,3004,89,2,242,1,44,Seeds ground and made into mush.,"Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 242"
28496,3004,158,106,43,1,44,Seeds made into mush and used for food.,"Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 43"
28530,3006,195,136,5,1,44,Seeds used to make a mucilaginous mass and eaten.,"Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5"
28922,3064,115,66,95,1,44,"Ground, parched seeds used to make meal and eaten dry or mixed with water and boiled.","Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 95"
29933,3153,2,19,43,1,44,Beans formerly ground into flour and prepared as mush.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 43"
29957,3153,107,79,63,1,44,"Beans ground into a flour, made into a mush and used for food.","Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 63"
29961,3153,124,19,43,1,44,Beans formerly ground into flour and prepared as mush.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 43"
29969,3154,14,87,176,1,44,Dried beans pounded into flour and mixed into a mush.,"Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 176"
29988,3154,131,5,57,1,44,"Bean pods ground into flour, mixed with hot or cold water and eaten as porridge.","Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 57"
29999,3154,229,29,136,1,44,"Beans ground into a meal, mixed with water or sea lion oil and eaten.","Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136"
30017,3155,24,31,107,1,44,Pod meal and water used to make mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 107"
30041,3155,106,60,54,1,44,Pods crushed into a meal and eaten with water.,"Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54"
30146,3158,193,11,93,1,44,Beans used to make mush.,"Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 93"
30441,3170,65,122,217,1,44,"Seeds ground, leached and used to make atole.","Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 217"
30444,3170,128,24,194,1,44,"Sun dried fruit kernels made into a flour and cooked in an earthen vessel. The sun dried fruit kernels were extracted from the shells, made into a flour and then leached to remove the bitterness.  The flour was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to remove the bitterness.","Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"
30870,3182,19,129,139,1,44,"Ripe, mashed fruit added to water to form a paste and eaten without cooking.","Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 139"
30890,3182,79,38,378,1,44,"Fruit mashed, sun dried, stored for winter and used to make a mush.","Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 378"
30946,3182,185,50,49,1,44,"Berries dried, ground and boiled into a mush.","Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 49"
31000,3183,157,19,46,1,44,Fruits cooked into a gruel with corn meal.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 46"
31837,3251,24,31,121,1,44,Cooked acorns used to make mush.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"
31847,3251,128,24,194,1,44,"Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.","Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"
31855,3251,202,40,80,1,44,"Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing.  The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff.  They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour.  This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor.  The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food.  The ground and leached meal was then cooked into mush or thinned with water to make soup.  If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water.  For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals.  Red earth could be added to the dough to make a dark sweet bread.  Another method produced moldy acorns that were made into mush.  The acorns were not dried in the sun, but were left in the house until they turned greenish with mold.  The mold was rubbed off.  These nuts were pounded together with whitened dry acorns and made into mush.  Another method was to leave cracked acorns in a pool for four or five months.  They were then removed from the shell and cooked without pulverizing.  They could be used for soup or mush, or eaten whole.","Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 80"