id,species,tribe,source,pageno,use_category,use_subcategory,notes,rawsource
44678,4259,24,31,56,1,44,Drupes dried and ground into flour for 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 56"
44530,4244,291,6,73,1,44,Corn used to make gruel.,"Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73"
44501,4244,193,104,72,1,44,"Boiled with ashes, dried, hulls washed off, dried, parched with coals and made into gruel.","Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 72"
44465,4244,157,74,27,1,44,Cornmeal and juniper ash water used to make mush.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27"
44464,4244,157,74,27,1,44,Corn and meat boiled all night into hominy.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27"
44429,4244,101,76,46,1,44,Corn meal used to make a mush.,"Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46"
44415,4244,100,112,71,1,44,Seeds used to make hominy.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"
44399,4244,95,37,67,1,44,"Made into hominy and other dishes, plant constituted the main food supply.","Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67"
44398,4244,95,37,67,1,44,"Grains soaked in water with juniper ash, boiled and washed to make hominy.","Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67"
44391,4244,89,2,67,1,44,"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"
44379,4244,62,97,55,1,44,"Ears sun dried, grains pounded into hominy grits and used for food.","Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55"
44368,4244,38,4,319,1,44,Used to make a 'hominy.',"Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"
44361,4244,24,31,153,1,44,"Ground into a meal, boiled and eaten.","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 153"
43928,4225,193,58,16,1,44,"Dried fruit made into cakes, ground and cooked with cornmeal to make gruel.","Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII.  The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 16"
43914,4225,188,27,23,1,44,Fresh fruits made into a gruel and used for food.,"Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 23"
43882,4225,157,19,54,1,44,"Ripe fruits dried, ground, kneaded into small cakes and boiled with cornmeal into a 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 54"
43881,4225,157,121,31,1,44,Dried fruit cakes boiled with cornmeal into a gruel.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 31"
43880,4225,157,74,32,1,44,"Baked or dried fruits ground, made into cakes, roasted again, mixed with cornmeal & made into gruel.","Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 32"
43626,4204,185,50,47,1,44,"Seeds parched, winnowed, 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 47"
43551,4190,24,31,145,1,44,Fruit and seed ground into a 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 145"
43417,4175,24,31,144,1,44,Fruit 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 144"
43236,4148,46,125,129,1,44,"Ripe seeds parched, ground into flour and boiled with corn to make mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 129"
42385,4087,100,107,96,1,44,"Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"
41413,4049,288,125,207,1,44,Young shoots used in combination with corn or tepary meal to make mush.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207"
41412,4049,288,125,207,1,44,Pollen boiled in water into a thin gruel.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207"
41335,4049,185,117,69,1,44,"Seeds roasted, ground into a meal and stone boiled into a mush.","Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69"
41334,4049,185,50,49,1,44,"Roots dried, ground into flour and made into a sweet 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"
41333,4049,185,117,69,1,44,Dried rhizomes ground into flour and made into mush.,"Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69"
41187,4049,24,31,142,1,44,Pollen used to make cakes and 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 142"
41151,4048,185,117,69,1,44,"Seeds roasted, ground into a meal and stone boiled into a mush.","Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69"
41150,4048,185,50,49,1,44,"Roots dried, ground into flour and made into a sweet 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"
41149,4048,185,117,69,1,44,Dried rhizomes ground into flour and made into mush.,"Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69"
41124,4047,193,11,64,1,44,"Pollen mixed with ground wheat, stirred into boiling water and eaten as a gruel.","Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 64"
40828,4037,202,40,54,1,44,Seed used in mush and to make flour for bread.,"Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 54"
40827,4037,193,104,76,1,44,"Parched, ground and eaten as a thin gruel.","Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76"
40815,4037,24,31,142,1,44,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 142"
40640,4013,24,31,141,1,44,Seeds ground into 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 141"
39014,3846,157,74,45,1,44,Seeds boiled into a gruel.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45"
38889,3823,229,29,134,1,44,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"
38882,3823,189,151,7,1,44,"Seeds mixed with the pulp, formed into a paste and eaten.","Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 7"
38801,3810,159,18,17,1,44,Ground seeds alone or with corn made into mush or bread.,"Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 17"
38792,3808,95,184,20,1,44,"Seeds threshed, ground with corn into fine meal and used to make a mush.","Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20"
38790,3806,159,18,17,1,44,Ground seeds alone or with corn made into mush or bread.,"Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 17"
38779,3806,11,95,48,1,44,Seeds boiled and eaten as porridge.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 48"
38773,3805,15,45,149,1,44,"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"
38771,3805,14,87,189,1,44,"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"
38096,3693,157,119,223,1,44,Seeds ground and eaten as a mush or gruel.,"Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223"
38089,3692,195,136,5,1,44,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"
38086,3692,193,11,84,1,44,"Seeds formerly parched, ground, water added and eaten as a gruel.","Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 84"
38081,3691,157,74,50,1,44,"Seeds used, with goat's milk, to make a mush.","Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50"
37796,3657,185,50,50,1,44,"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"
37463,3607,185,117,74,1,44,"Seeds parched, ground into flour and made into mush.","Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 74"
37462,3607,185,50,49,1,44,Seeds ground lightly into a flour 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"
37453,3606,185,117,74,1,44,"Seeds parched, ground into flour and made into mush.","Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 74"
36717,3566,100,107,96,1,44,"Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"
36401,3557,195,136,5,1,44,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"
36397,3557,183,65,243,1,44,Seeds used to make 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 243"
36394,3557,131,5,54,1,44,"Seeds winnowed, ground into a fine meal and made into porridge.","Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 54"
36375,3556,24,31,136,1,44,"Parched seeds ground into flour, mixed with other seeds 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 136"
36370,3555,65,85,39,1,44,"Seeds mixed with wheat or wild oats, toasted, ground fine and eaten as a dry cereal.","Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 39"
35457,3494,106,60,60,1,44,"Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.'","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60"
35421,3488,158,106,20,1,44,Seeds made into a 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 20"
35384,3487,157,121,30,1,44,Seeds used to make mush.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 30"
35372,3487,106,60,60,1,44,"Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.'","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60"
35289,3485,137,89,345,1,44,Seeds used to make mush.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 345"
35287,3485,106,60,60,1,44,"Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.'","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60"
34710,3461,100,107,95,1,44,"Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95"
33358,3359,185,50,50,1,44,"Berries dried, ground, mixed with seed 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 50"
33195,3352,157,74,60,1,44,"Fruits ground into a meal, cooked with cornmeal and eaten as a gruel.","Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 60"
33194,3352,157,19,48,1,44,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 48"
33193,3352,157,119,222,1,44,"Berries ground, mixed with flour and sugar and made into a mush.","Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"
33170,3352,128,24,195,1,44,Berries ground into a meal and used for food.,"Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 195"
33023,3350,24,31,131,1,44,Berries ground into a flour for 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 131"
32665,3303,160,81,377,1,44,"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"
32597,3296,65,85,33,1,44,"Acorns shelled, pounded, leached and cooked into a mush or gruel.","Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"
32592,3295,144,100,142,1,44,Acorns considered a staple food and used to make mush.,"Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"
32584,3295,128,24,194,1,44,"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"
32526,3292,147,125,187,1,44,Acorns used to make mush.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
32488,3289,214,89,333,1,44,"Nuts dried, cracked, pulverized, water added and the dough made into brownish red mush.","Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333"
32433,3289,49,89,333,1,44,Acorns made into mush and eaten.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333"
32394,3285,206,43,100,1,44,"Dried, ground acorns used as a flour to make gruel. Hardwood ashes and water furnished the lye for soaking the acorns, to swell them and remove the tannic acid.  A bark bag or reticule served to hold the acorns while they were washed through a series of hot and cold water to remove the lye.  Then they were dried in the sun and became perfectly sweet and palatable.  They were ground on depressions of rocks which served as a mortar with a stone pestle, to a flour, which was cooked as a gruel, sometimes called samp.","Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 100"
32272,3272,287,69,89,1,44,"Nut meats pounded into fine meal, winnowed, boiled and eaten as mush.","Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 89"
32266,3272,202,40,84,1,44,Acorns used to make mush or soup rather than bread.,"Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 84"
32264,3272,200,109,290,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
32263,3272,200,96,67,1,44,Acorns used to make gruel and mush.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"
32240,3270,287,69,89,1,44,"Nut meats pounded into fine meal, winnowed, boiled and eaten as mush.","Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 89"
32233,3270,230,149,308,1,44,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
32231,3270,202,40,79,1,44,"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 79"
32225,3270,200,109,290,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
32224,3270,200,96,67,1,44,Acorns used to make gruel and mush.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"
32219,3270,183,65,246,1,44,Acorns boiled into 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 246"
32213,3270,144,100,142,1,44,Acorns considered a staple food and used to make mush.,"Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"
32209,3270,140,109,327,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 327"
32200,3270,128,24,194,1,44,"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"
32191,3270,65,85,33,1,44,"Acorns shelled, pounded, leached and cooked into a mush or gruel.","Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"
32182,3270,24,31,121,1,44,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"
32144,3265,230,149,308,1,44,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
32141,3265,202,40,81,1,44,"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 81"
32137,3265,200,109,290,1,44,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
32095,3263,160,81,374,1,44,"Acorns ground into flour, soaked in water and cooked to make mush.","Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 374"
32065,3263,89,2,67,1,44,"Acorns 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"