id,species,species_label,tribe,tribe_label,source,source_label,pageno,use_category,use_category_label,use_subcategory,use_subcategory_label,notes,rawsource
374,15,Acacia greggii Gray,24,Cahuilla,31,bs72,29,1,Food,44,Porridge,Dried pods 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 29"
395,15,Acacia greggii Gray,229,Seri,29,d44,136,1,Food,44,Porridge,"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"
1112,46,Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth,14,"Apache, Western",87,b86,189,1,Food,44,Porridge,"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"
1115,46,Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth,15,"Apache, White Mountain",45,r29,149,1,Food,44,Porridge,"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"
1139,46,Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth,157,Navajo,119,steg41,223,1,Food,44,Porridge,Seeds ground and made into gruel.,"Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223"
1143,46,Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth,159,"Navajo, Ramah",18,v52,16,1,Food,44,Porridge,Seeds finely ground and cooked into a mush with milk or water.,"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 16"
1144,46,Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth,183,Paiute,111,m90,26-27,1,Food,44,Porridge,Seeds ground into a meal for mush.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 26-27"
1148,46,Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth,185,"Paiute, Northern",50,f89,46,1,Food,44,Porridge,"Seeds dried, winnowed, 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"
1157,48,Achnatherum speciosum (Trin. & Rupr.) Barkworth,183,Paiute,65,stew33,243,1,Food,44,Porridge,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"
1856,96,Agave sp.,157,Navajo,195,b65,94,1,Food,44,Porridge,"Dried, baked heads boiled and made into a 'paste.'","Brugge, David M., 1965, Navajo Use of Agave, Kiva 31(2):88-98, page 94"
2014,130,Allenrolfea occidentalis (S. Wats.) Kuntze,24,Cahuilla,31,bs72,36,1,Food,44,Porridge,Ground seed flour and water made 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 36"
2709,186,Amaranthus blitoides S. Wats.,95,Hopi,126,vest40,162,1,Food,44,Porridge,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 162"
2722,186,Amaranthus blitoides S. Wats.,157,Navajo,74,e44,45,1,Food,44,Porridge,Seeds ground into meal and made into stiff porridge or mixed with goat's milk and made into gruel.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45"
2750,189,Amaranthus fimbriatus (Torr.) Benth. ex S. Wats.,24,Cahuilla,31,bs72,37,1,Food,44,Porridge,Parched seeds 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 37"
2758,190,Amaranthus hybridus L.,89,Havasupai,2,ws85,67,1,Food,44,Porridge,"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"
2817,193,Amaranthus retroflexus L.,157,Navajo,119,steg41,222,1,Food,44,Porridge,"Seeds ground, boiled and mixed with corn flour into a gruel.","Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"
2900,204,Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer,19,Atsugewi,129,g53,139,1,Food,44,Porridge,"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"
3383,255,Anemopsis californica (Nutt.) Hook. & Arn.,103,Kamia,180,g31,24,1,Food,44,Porridge,Pulverized seeds cooked as mush.,"Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24"
4355,335,Arctostaphylos glandulosa Eastw.,24,Cahuilla,31,bs72,40,1,Food,44,Porridge,Dried berries 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 40"
4373,336,Arctostaphylos glauca Lindl.,24,Cahuilla,31,bs72,40,1,Food,44,Porridge,Dried berries 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 40"
4409,337,Arctostaphylos manzanita Parry,170,Numlaki,89,c02,375,1,Food,44,Porridge,Fruits 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 375"
4454,341,Arctostaphylos pringlei Parry,157,Navajo,121,l86,23,1,Food,44,Porridge,Seeds ground into a mush.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23"
4463,343,Arctostaphylos pungens Kunth,24,Cahuilla,31,bs72,40,1,Food,44,Porridge,Dried berries 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 40"
4504,346,Arctostaphylos tomentosa (Pursh) Lindl.,200,Pomo,96,b52,81,1,Food,44,Porridge,Seeds ground into meal and rock boiled to make mush.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 81"
5038,393,Artemisia carruthii Wood ex Carruth.,157,Navajo,119,steg41,223,1,Food,44,Porridge,Seeds ground and made into gruel.,"Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223"
6604,501,Atriplex argentea Nutt.,185,"Paiute, Northern",50,f89,47,1,Food,44,Porridge,"Seeds parched, ground into a flour and made into 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"
6679,508,Atriplex lentiformis (Torr.) S. Wats.,24,Cahuilla,31,bs72,45,1,Food,44,Porridge,Seeds ground into a flour and used to make mush or small 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 45"
6685,508,Atriplex lentiformis (Torr.) S. Wats.,193,Pima,104,r08,78,1,Food,44,Porridge,"Seeds pit roasted, dried, parched, added to water and eaten as a thick gruel.","Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78"
6686,508,Atriplex lentiformis (Torr.) S. Wats.,193,Pima,174,h08,263,1,Food,44,Porridge,"Seeds pounded into meal, cooked, mixed with water 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 263"
6691,508,Atriplex lentiformis (Torr.) S. Wats.,288,Yuma,125,cb51,187,1,Food,44,Porridge,Seeds boiled to make a mush.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
6713,512,Atriplex powellii S. Wats.,291,Zuni,6,s15,66,1,Food,44,Porridge,"Seeds eaten raw before the presence of corn & afterwards, ground with corn meal & made into a mush.","Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66"
6714,512,Atriplex powellii S. Wats.,291,Zuni,19,c35,22,1,Food,44,Porridge,Seeds mixed with ground corn to make 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 22"
6717,513,Atriplex rosea L.,159,"Navajo, Ramah",18,v52,24,1,Food,44,Porridge,"Seeds of dried plants threshed on a blanket, winnowed, ground & made into a mush or used like maize.","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 24"
6755,527,Avena barbata Pott ex Link,144,Miwok,100,bg33,152,1,Food,44,Porridge,"Parched, stone-boiled seeds pulverized and eaten as a 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 152"
6757,528,Avena fatua L.,24,Cahuilla,31,bs72,46,1,Food,44,Porridge,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 46"
6758,528,Avena fatua L.,65,Diegueno,85,hedges86,15,1,Food,44,Porridge,"Moistened, hulled kernels boiled and eaten as hot cereal.","Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 15"
6921,549,Balsamorhiza sagittata (Pursh) Nutt.,183,Paiute,98,m53,117,1,Food,44,Porridge,"Roasted, ground seeds made into flour and used to make mush.","Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 117"
7037,567,Berberis sp.,282,Yana,181,ss43,251,1,Food,44,Porridge,Berries pounded into a flour and used to make mush.,"Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251"
7384,593,Blennosperma nanum (Hook.) Blake,160,Neeshenam,81,p74,377,1,Food,44,Porridge,"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"
7429,608,Bouteloua gracilis (Willd. ex Kunth) Lag. ex Griffiths,14,"Apache, Western",87,b86,189,1,Food,44,Porridge,"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"
7432,608,Bouteloua gracilis (Willd. ex Kunth) Lag. ex Griffiths,15,"Apache, White Mountain",45,r29,149,1,Food,44,Porridge,"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"
7580,634,Bromus carinatus Hook. & Arn.,160,Neeshenam,81,p74,377,1,Food,44,Porridge,"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"
7585,637,Bromus diandrus Roth,105,Karok,71,sg52,380,1,Food,44,Porridge,"Seeds parched, pounded into a meal and mixed with water into a gruel.","Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380"
7588,638,Bromus hordeaceus L.,105,Karok,71,sg52,379,1,Food,44,Porridge,"Seeds parched, pounded into a meal and mixed with water into a gruel.","Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379"
7716,673,Calochortus gunnisonii S. Wats.,33,Cheyenne,39,g72,172,1,Food,44,Porridge,Dried bulbs pounded fine and meal boiled into a sweet porridge or mush.,"Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 172"
8114,752,Carex sp.,158,"Navajo, Kayenta",106,wh51,16,1,Food,44,Porridge,"Seeds ground, cooked into a mush and eaten.","Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 16"
8146,757,Carnegia gigantea (Engelm.) Britt. & Rose,14,"Apache, Western",87,b86,178,1,Food,44,Porridge,"Seeds roasted, ground and mixed with water to make a mush.","Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 178"
8202,757,Carnegia gigantea (Engelm.) Britt. & Rose,193,Pima,104,r08,71,1,Food,44,Porridge,"Fresh or dried fruits boiled, residue ground into an oily paste and eaten.","Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 71"
8203,757,Carnegia gigantea (Engelm.) Britt. & Rose,193,Pima,11,c49,53,1,Food,44,Porridge,"Seeds dried, roasted, ground and eaten as a moist and sticky mush.","Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53"
8216,757,Carnegia gigantea (Engelm.) Britt. & Rose,195,"Pima, Gila River",136,r91,4,1,Food,44,Porridge,"Seeds ground, mixed with grains and used to make a porridge.","Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4"
8223,757,Carnegia gigantea (Engelm.) Britt. & Rose,229,Seri,29,d44,134,1,Food,44,Porridge,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"
8806,824,Celtis occidentalis L.,139,Meskwaki,21,smith28,265,1,Food,44,Porridge,"Ground, hard berries made into a mush.","Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 265"
9022,850,Chaenactis glabriuscula DC.,24,Cahuilla,31,bs72,52,1,Food,44,Porridge,"Parched seeds ground into flour, mixed with other seeds and used to form 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 52"
9345,886,Chasmanthium latifolium (Michx.) Yates,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"Seeds dried, ground and made into mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
9388,894,Chenopodium album L.,95,Hopi,126,vest40,160,1,Food,44,Porridge,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 160"
9491,899,Chenopodium fremontii S. Wats.,95,Hopi,126,vest40,161,1,Food,44,Porridge,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"
9521,903,Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats.,95,Hopi,126,vest40,161,1,Food,44,Porridge,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"
9557,910,Chenopodium sp.,157,Navajo,74,e44,44,1,Food,44,Porridge,Seeds used to make a stiff porridge.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 44"
10068,979,Citrullus lanatus var. lanatus,89,Havasupai,2,ws85,243,1,Food,44,Porridge,Seeds parched and ground to make sumkwin and other dishes.,"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 243"
10294,1026,Cleome serrulata Pursh,2,Acoma,19,c35,22,1,Food,44,Porridge,"Seeds cooked well, dried and made into mush before 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 22"
10307,1026,Cleome serrulata Pursh,107,"Keres, Western",79,swank32,37,1,Food,44,Porridge,Dried seeds cooked into a mush and eaten.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 37"
10312,1026,Cleome serrulata Pursh,124,Laguna,19,c35,22,1,Food,44,Porridge,"Seeds cooked well, dried and made into mush before 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 22"
11595,1161,Cucurbita foetidissima Kunth,24,Cahuilla,31,bs72,57,1,Food,44,Porridge,Seeds 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 57"
11661,1163,Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir.,89,Havasupai,2,ws85,244,1,Food,44,Porridge,Seeds ground to form a paste or mixed with corn into a 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 244"
11781,1171,Cupressus sp.,157,Navajo,121,l86,22,1,Food,44,Porridge,Leaf ash mixed with cornmeal mush.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 22"
11803,1178,Cycloloma atriplicifolium (Spreng.) Coult.,95,Hopi,126,vest40,161,1,Food,44,Porridge,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"
11804,1178,Cycloloma atriplicifolium (Spreng.) Coult.,95,Hopi,126,vest40,161,1,Food,44,Porridge,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"
11805,1178,Cycloloma atriplicifolium (Spreng.) Coult.,291,Zuni,19,c35,22,1,Food,44,Porridge,Seeds mixed with ground corn to make 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 22"
11868,1196,Cyperus erythrorhizos Muhl.,103,Kamia,180,g31,24,1,Food,44,Porridge,Pulverized seeds cooked as mush.,"Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24"
11891,1201,Cyperus rotundus L.,183,Paiute,111,m90,16,1,Food,44,Porridge,Tubers made into meal and cooked as cereal.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 16"
12332,1267,Deschampsia danthonioides (Trin.) Munro,106,Kawaiisu,60,z81,26,1,Food,44,Porridge,"Seeds pounded, cooked into a mush and eaten.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26"
12361,1271,Descurainia pinnata (Walt.) Britt.,195,"Pima, Gila River",136,r91,5,1,Food,44,Porridge,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"
12367,1272,Descurainia pinnata ssp. halictorum (Cockerell) Detling,157,Navajo,119,steg41,223,1,Food,44,Porridge,"Parched seeds ground, made into a gruel and used to dip bread in.","Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223"
12373,1273,Descurainia pinnata ssp. pinnata,79,Gosiute,38,c11,382,1,Food,44,Porridge,Seeds 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 382"
12870,1354,Echinocactus sp.,89,Havasupai,2,ws85,232,1,Food,44,Porridge,"Fresh or dried seeds parched, 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 232"
12917,1365,Echinochloa colona (L.) Link,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"Seeds parched, ground and the flour cooked into a mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
12923,1366,Echinochloa crus-galli (L.) Beauv.,288,Yuma,125,cb51,187,1,Food,44,Porridge,"Seeds pounded, winnowed, ground, made into mush and used to cook with fish.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
13041,1385,Elymus glaucus Buckl.,105,Karok,71,sg52,380,1,Food,44,Porridge,"Seeds parched, pounded into a flour and mixed with water into a paste.","Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380"
13045,1388,Elymus multisetus M.E. Jones,106,Kawaiisu,60,z81,64,1,Food,44,Porridge,"Seeds parched, pounded and cooked into a thin mush.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 64"
13460,1424,Equisetum laevigatum A. Braun,222,San Felipe,19,c35,27,1,Food,44,Porridge,Plant dried and ground 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 27"
13545,1433,Eragrostis mexicana (Hornem.) Link,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"Seeds parched, ground and the flour cooked into a mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
13827,1486,Eriochloa aristata Vasey,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"Seeds parched, ground and the flour cooked into a mush.","Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
13947,1494,Eriogonum alatum Torr.,159,"Navajo, Ramah",18,v52,23,1,Food,44,Porridge,Ground seeds made into a mush with milk.,"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 23"
13979,1499,Eriogonum cernuum Nutt.,158,"Navajo, Kayenta",106,wh51,19,1,Food,44,Porridge,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 19"
14046,1512,Eriogonum inflatum Torr. & Fr‚m.,106,Kawaiisu,60,z81,29,1,Food,44,Porridge,Seeds pounded into a meal and eaten mixed with water.,"Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29"
14111,1525,Eriogonum plumatella Dur. & Hilg.,106,Kawaiisu,60,z81,30,1,Food,44,Porridge,"Seeds pounded, cooked into a mush and eaten.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30"
14739,1610,Ferocactus wislizeni (Engelm.) Britt. & Rose,13,"Apache, San Carlos",174,h08,257,1,Food,44,Porridge,"Small, black 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"
14817,1630,Fouquieria splendens Engelm.,24,Cahuilla,31,bs72,74,1,Food,44,Porridge,Parched seeds ground into a 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 74"
15738,1707,Gaylussacia baccata (Wangenh.) K. Koch,100,Iroquois,107,p10,96,1,Food,44,Porridge,"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"
16593,1821,Helianthus annuus L.,151,Montana Indian,30,h92,30,1,Food,44,Porridge,"Seeds dried, powdered and boiled to make gruel.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 30"
16599,1821,Helianthus annuus L.,157,Navajo,119,steg41,223,1,Food,44,Porridge,Seeds ground and made into gruel.,"Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223"
16612,1821,Helianthus annuus L.,183,Paiute,98,m53,117,1,Food,44,Porridge,"Roasted, ground seeds made into flour and used to make mush.","Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 117"
16676,1833,Helianthus sp.,14,"Apache, Western",87,b86,184,1,Food,44,Porridge,"Seeds made into meal, mixed with corn meal and boiled with salt into a cereal.","Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 184"
16720,1841,Heliotropium convolvulaceum (Nutt.) Gray,158,"Navajo, Kayenta",106,wh51,40,1,Food,44,Porridge,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 40"
17284,1899,Hirschfeldia incana (L.) LagrŠze-Fossat,24,Cahuilla,31,bs72,47,1,Food,44,Porridge,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 47"
18253,2034,Juglans nigra L.,32,Cherokee,86,perry75,43,1,Food,44,Porridge,"Nuts mixed with skinned hominy corn, water and pinto beans.","Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 43"
18407,2053,Juniperus californica Carr.,24,Cahuilla,31,bs72,81,1,Food,44,Porridge,Dried berries ground into a flour and used to make mush or bread.,"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 81"
19305,2077,Koeleria macrantha (Ledeb.) J.A. Schultes,101,Isleta,19,c35,22,1,Food,44,Porridge,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"
19692,2103,Lasthenia californica DC. ex Lindl.,24,Cahuilla,31,bs72,46,1,Food,44,Porridge,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 46"
19694,2104,Lasthenia glabrata Lindl.,24,Cahuilla,31,bs72,84,1,Food,44,Porridge,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 84"
19740,2118,Layia glandulosa (Hook.) Hook. & Arn.,24,Cahuilla,31,bs72,84,1,Food,44,Porridge,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,Layia platyglossa (Fisch. & C.A. Mey.) Gray,24,Cahuilla,31,bs72,85,1,Food,44,Porridge,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,Lewisia rediviva Pursh,226,Sanpoil and Nespelem,44,r32,100,1,Food,44,Porridge,"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,Leymus triticoides (Buckl.) Pilger,106,Kawaiisu,60,z81,27,1,Food,44,Porridge,"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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,83,Hahwunkwut,109,m66,187,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,98,Hupa,109,m66,200,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,105,Karok,70,b81,35,1,Food,44,Porridge,"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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,105,Karok,71,sg52,382,1,Food,44,Porridge,"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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,105,Karok,71,sg52,382,1,Food,44,Porridge,"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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,199,Poliklah,109,m66,170,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,199,Poliklah,109,m66,172,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,200,Pomo,96,b52,67,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,200,Pomo,109,m66,290,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,200,Pomo,80,g67,12,1,Food,44,Porridge,Leached acorns used for mush.,"Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12"
20521,2212,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,200,Pomo,80,g67,12,1,Food,44,Porridge,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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,202,"Pomo, Kashaya",40,gl80,83,1,Food,44,Porridge,"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,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,230,Shasta,149,h46,308,1,Food,44,Porridge,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
20539,2212,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,287,Yuki,69,c57ii,88,1,Food,44,Porridge,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,Lomatium canbyi (Coult. & Rose) Coult. & Rose,115,Klamath,66,c97,102,1,Food,44,Porridge,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,Lomatium cous (S. Wats.) Coult. & Rose,151,Montana Indian,30,h92,26,1,Food,44,Porridge,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,Lycium andersonii Gray,185,"Paiute, Northern",50,f89,50,1,Food,44,Porridge,"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,Lycium exsertum Gray,288,Yuma,125,cb51,204,1,Food,44,Porridge,"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,Lycium fremontii Gray,288,Yuma,125,cb51,204,1,Food,44,Porridge,"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,Lycium pallidum Miers,95,Hopi,82,c74,332,1,Food,44,Porridge,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,Madia sativa Molina,200,Pomo,80,g67,15,1,Food,44,Porridge,"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,Madia sp.,160,Neeshenam,81,p74,377,1,Food,44,Porridge,"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,Medicago polymorpha L.,24,Cahuilla,31,bs72,88,1,Food,44,Porridge,"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,Melica bulbosa Geyer ex Porter & Coult.,200,Pomo,80,g67,11,1,Food,44,Porridge,Raw roots pounded like pinole.,"Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11"
22552,2432,Melica imperfecta Trin.,106,Kawaiisu,60,z81,40,1,Food,44,Porridge,"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,Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray,24,Cahuilla,31,bs72,88,1,Food,44,Porridge,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,Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray,185,"Paiute, Northern",50,f89,46,1,Food,44,Porridge,"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,Mentzelia involucrata S. Wats.,24,Cahuilla,31,bs72,88,1,Food,44,Porridge,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,Mentzelia oreophila J. Darl.,24,Cahuilla,31,bs72,88,1,Food,44,Porridge,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,Mentzelia sp.,97,Hualapai,127,w82,52,1,Food,44,Porridge,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,Mentzelia veatchiana Kellogg,24,Cahuilla,31,bs72,88,1,Food,44,Porridge,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,Monolepis nuttalliana (J.A. Schultes) Greene,95,Hopi,126,vest40,161,1,Food,44,Porridge,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,Monolepis nuttalliana (J.A. Schultes) Greene,95,Hopi,126,vest40,161,1,Food,44,Porridge,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,Monolepis nuttalliana (J.A. Schultes) Greene,95,Hopi,126,vest40,161,1,Food,44,Porridge,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,Muhlenbergia rigens (Benth.) A.S. Hitchc.,14,"Apache, Western",87,b86,189,1,Food,44,Porridge,"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,Muhlenbergia rigens (Benth.) A.S. Hitchc.,15,"Apache, White Mountain",45,r29,149,1,Food,44,Porridge,"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,Nama demissum var. demissum,106,Kawaiisu,60,z81,43,1,Food,44,Porridge,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,Nolina microcarpa S. Wats.,101,Isleta,19,c35,22,1,Food,44,Porridge,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,Nuphar lutea ssp. polysepala (Engelm.) E.O. Beal,115,Klamath,66,c97,96,1,Food,44,Porridge,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,Nuphar lutea ssp. variegata (Dur.) E.O. Beal,151,Montana Indian,30,h92,33,1,Food,44,Porridge,"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,Olneya tesota Gray,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"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,Olneya tesota Gray,229,Seri,29,d44,136,1,Food,44,Porridge,"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,Opuntia basilaris Engelm. & Bigelow,24,Cahuilla,31,bs72,95,1,Food,44,Porridge,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,Opuntia engelmannii Salm-Dyck,2,Acoma,19,c35,35,1,Food,44,Porridge,"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,Opuntia engelmannii Salm-Dyck,124,Laguna,19,c35,35,1,Food,44,Porridge,"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,Opuntia engelmannii Salm-Dyck,222,San Felipe,19,c35,35,1,Food,44,Porridge,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,Opuntia engelmannii Salm-Dyck,222,San Felipe,19,c35,35,1,Food,44,Porridge,"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,Opuntia sp.,13,"Apache, San Carlos",174,h08,257,1,Food,44,Porridge,"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,Opuntia sp.,14,"Apache, Western",87,b86,180,1,Food,44,Porridge,"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,Opuntia whipplei Engelm. & Bigelow,291,Zuni,6,s15,69,1,Food,44,Porridge,"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,Oxytropis lambertii Pursh,158,"Navajo, Kayenta",106,wh51,28,1,Food,44,Porridge,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,Pachycereus pringlei (S. Wats.) Britt. & Rose,229,Seri,29,d44,134,1,Food,44,Porridge,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,Panicum urvilleanum Kunth,24,Cahuilla,31,bs72,98,1,Food,44,Porridge,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,Parkinsonia florida (Benth. ex Gray) S. Wats.,24,Cahuilla,31,bs72,52,1,Food,44,Porridge,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,Parkinsonia florida (Benth. ex Gray) S. Wats.,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"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,Parkinsonia microphylla Torr.,44,Cocopa,125,cb51,187,1,Food,44,Porridge,"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,Pectis papposa Harvey & Gray,89,Havasupai,2,ws85,67,1,Food,44,Porridge,"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,Pediomelum esculentum (Pursh) Rydb.,151,Montana Indian,30,h92,61,1,Food,44,Porridge,"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,Perideridia gairdneri (Hook. & Arn.) Mathias,33,Cheyenne,30,h92,65,1,Food,44,Porridge,"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,Perideridia gairdneri (Hook. & Arn.) Mathias,185,"Paiute, Northern",50,f89,43,1,Food,44,Porridge,"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,Perideridia gairdneri ssp. gairdneri,33,Cheyenne,39,g72,182,1,Food,44,Porridge,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,Phaseolus sp.,89,Havasupai,2,ws85,67,1,Food,44,Porridge,"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,Phoradendron californicum Nutt.,136,Maricopa,125,cb51,204,1,Food,44,Porridge,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,Pinus albicaulis Engelm.,259,Thompson,10,tta90,101,1,Food,44,Porridge,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,Pinus edulis Engelm.,14,"Apache, Western",87,b86,185,1,Food,44,Porridge,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,Pinus edulis Engelm.,97,Hualapai,127,w82,35,1,Food,44,Porridge,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,Pinus edulis Engelm.,157,Navajo,121,l86,21,1,Food,44,Porridge,Nuts boiled into a gruel.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 21"
27786,2965,Pinus monophylla Torr. & Fr‚m.,14,"Apache, Western",87,b86,185,1,Food,44,Porridge,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,Pinus monophylla Torr. & Fr‚m.,24,Cahuilla,31,bs72,102,1,Food,44,Porridge,"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,Pinus monophylla Torr. & Fr‚m.,106,Kawaiisu,60,z81,50,1,Food,44,Porridge,"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,Pinus monophylla Torr. & Fr‚m.,183,Paiute,65,stew33,241,1,Food,44,Porridge,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,Pinus monophylla Torr. & Fr‚m.,276,Washo,198,b17,14,1,Food,44,Porridge,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,Pinus ponderosa P.& C. Lawson,259,Thompson,10,tta90,104,1,Food,44,Porridge,"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,Pinus quadrifolia Parl. ex Sudworth,24,Cahuilla,31,bs72,102,1,Food,44,Porridge,"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,Pinus sabiniana Dougl. ex Dougl.,106,Kawaiisu,60,z81,52,1,Food,44,Porridge,"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,Plantago patagonica Jacq.,89,Havasupai,2,ws85,242,1,Food,44,Porridge,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,Plantago patagonica Jacq.,158,"Navajo, Kayenta",106,wh51,43,1,Food,44,Porridge,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,Plantago sp.,195,"Pima, Gila River",136,r91,5,1,Food,44,Porridge,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,Polygonum douglasii Greene,115,Klamath,66,c97,95,1,Food,44,Porridge,"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,Prosopis glandulosa Torr.,2,Acoma,19,c35,43,1,Food,44,Porridge,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,Prosopis glandulosa Torr.,107,"Keres, Western",79,swank32,63,1,Food,44,Porridge,"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,Prosopis glandulosa Torr.,124,Laguna,19,c35,43,1,Food,44,Porridge,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,Prosopis glandulosa var. glandulosa,14,"Apache, Western",87,b86,176,1,Food,44,Porridge,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,Prosopis glandulosa var. glandulosa,131,Mahuna,5,r54,57,1,Food,44,Porridge,"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,Prosopis glandulosa var. glandulosa,229,Seri,29,d44,136,1,Food,44,Porridge,"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,Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston,24,Cahuilla,31,bs72,107,1,Food,44,Porridge,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,Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston,106,Kawaiisu,60,z81,54,1,Food,44,Porridge,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,Prosopis velutina Woot.,193,Pima,11,c49,93,1,Food,44,Porridge,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,Prunus ilicifolia (Nutt. ex Hook. & Arn.) D. Dietr.,65,Diegueno,122,h75,217,1,Food,44,Porridge,"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,Prunus ilicifolia (Nutt. ex Hook. & Arn.) D. Dietr.,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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,Prunus virginiana var. demissa (Nutt.) Torr.,19,Atsugewi,129,g53,139,1,Food,44,Porridge,"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,Prunus virginiana var. demissa (Nutt.) Torr.,79,Gosiute,38,c11,378,1,Food,44,Porridge,"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,Prunus virginiana var. demissa (Nutt.) Torr.,185,"Paiute, Northern",50,f89,49,1,Food,44,Porridge,"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,Prunus virginiana var. melanocarpa (A. Nels.) Sarg.,157,Navajo,19,c35,46,1,Food,44,Porridge,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,Quercus agrifolia N‚e,24,Cahuilla,31,bs72,121,1,Food,44,Porridge,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,Quercus agrifolia N‚e,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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,Quercus agrifolia N‚e,202,"Pomo, Kashaya",40,gl80,80,1,Food,44,Porridge,"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"
31857,3252,Quercus agrifolia var. agrifolia,65,Diegueno,85,hedges86,33,1,Food,44,Porridge,"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"
31899,3253,Quercus alba L.,138,Menominee,51,s23,66,1,Food,44,Porridge,"Acorns boiled, simmered to remove lye, ground, sifted and made into mush with bear oil seasoning.","Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66"
31904,3253,Quercus alba L.,139,Meskwaki,21,smith28,257,1,Food,44,Porridge,Dried acorns made into mush.,"Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257"
31932,3255,Quercus chrysolepis Liebm.,24,Cahuilla,31,bs72,121,1,Food,44,Porridge,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"
31942,3255,Quercus chrysolepis Liebm.,65,Diegueno,85,hedges86,33,1,Food,44,Porridge,"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"
31951,3255,Quercus chrysolepis Liebm.,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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"
31957,3255,Quercus chrysolepis Liebm.,200,Pomo,109,m66,290,1,Food,44,Porridge,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
31959,3255,Quercus chrysolepis Liebm.,230,Shasta,149,h46,308,1,Food,44,Porridge,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
31982,3256,Quercus douglasii Hook. & Arn.,144,Miwok,100,bg33,142,1,Food,44,Porridge,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"
31989,3256,Quercus douglasii Hook. & Arn.,282,Yana,181,ss43,249,1,Food,44,Porridge,Acorn flour used to make mush.,"Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249"
31994,3257,Quercus dumosa Nutt.,24,Cahuilla,31,bs72,121,1,Food,44,Porridge,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"
32006,3257,Quercus dumosa Nutt.,65,Diegueno,85,hedges86,33,1,Food,44,Porridge,"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"
32014,3257,Quercus dumosa Nutt.,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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"
32021,3258,Quercus dunnii Kellogg,183,Paiute,65,stew33,246,1,Food,44,Porridge,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"
32032,3261,Quercus engelmannii Greene,65,Diegueno,85,hedges86,33,1,Food,44,Porridge,"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"
32033,3261,Quercus engelmannii Greene,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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"
32065,3263,Quercus gambelii Nutt.,89,Havasupai,2,ws85,67,1,Food,44,Porridge,"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"
32095,3263,Quercus gambelii Nutt.,160,Neeshenam,81,p74,374,1,Food,44,Porridge,"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"
32137,3265,Quercus garryana Dougl. ex Hook.,200,Pomo,109,m66,290,1,Food,44,Porridge,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
32141,3265,Quercus garryana Dougl. ex Hook.,202,"Pomo, Kashaya",40,gl80,81,1,Food,44,Porridge,"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"
32144,3265,Quercus garryana Dougl. ex Hook.,230,Shasta,149,h46,308,1,Food,44,Porridge,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
32182,3270,Quercus kelloggii Newberry,24,Cahuilla,31,bs72,121,1,Food,44,Porridge,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"
32191,3270,Quercus kelloggii Newberry,65,Diegueno,85,hedges86,33,1,Food,44,Porridge,"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"
32200,3270,Quercus kelloggii Newberry,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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"
32209,3270,Quercus kelloggii Newberry,140,Mewuk,109,m66,327,1,Food,44,Porridge,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 327"
32213,3270,Quercus kelloggii Newberry,144,Miwok,100,bg33,142,1,Food,44,Porridge,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"
32219,3270,Quercus kelloggii Newberry,183,Paiute,65,stew33,246,1,Food,44,Porridge,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"
32224,3270,Quercus kelloggii Newberry,200,Pomo,96,b52,67,1,Food,44,Porridge,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"
32225,3270,Quercus kelloggii Newberry,200,Pomo,109,m66,290,1,Food,44,Porridge,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
32231,3270,Quercus kelloggii Newberry,202,"Pomo, Kashaya",40,gl80,79,1,Food,44,Porridge,"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"
32233,3270,Quercus kelloggii Newberry,230,Shasta,149,h46,308,1,Food,44,Porridge,"Acorns pounded, winnowed, leached and made into mush.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
32240,3270,Quercus kelloggii Newberry,287,Yuki,69,c57ii,89,1,Food,44,Porridge,"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"
32263,3272,Quercus lobata N‚e,200,Pomo,96,b52,67,1,Food,44,Porridge,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"
32264,3272,Quercus lobata N‚e,200,Pomo,109,m66,290,1,Food,44,Porridge,Acorns used to make mush.,"Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"
32266,3272,Quercus lobata N‚e,202,"Pomo, Kashaya",40,gl80,84,1,Food,44,Porridge,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"
32272,3272,Quercus lobata N‚e,287,Yuki,69,c57ii,89,1,Food,44,Porridge,"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"
32394,3285,Quercus rubra L.,206,Potawatomi,43,smith33,100,1,Food,44,Porridge,"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"
32433,3289,Quercus sp.,49,Concow,89,c02,333,1,Food,44,Porridge,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"
32488,3289,Quercus sp.,214,Round Valley Indian,89,c02,333,1,Food,44,Porridge,"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"
32526,3292,Quercus turbinella Greene,147,Mohave,125,cb51,187,1,Food,44,Porridge,Acorns used to make mush.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"
32584,3295,Quercus wislizeni A. DC.,128,Luiseno,24,s08,194,1,Food,44,Porridge,"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"
32592,3295,Quercus wislizeni A. DC.,144,Miwok,100,bg33,142,1,Food,44,Porridge,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"
32597,3296,Quercus wislizeni var. frutescens Engelm.,65,Diegueno,85,hedges86,33,1,Food,44,Porridge,"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"
32665,3303,Ranunculus californicus Benth.,160,Neeshenam,81,p74,377,1,Food,44,Porridge,"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"
33023,3350,Rhus ovata S. Wats.,24,Cahuilla,31,bs72,131,1,Food,44,Porridge,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"
33170,3352,Rhus trilobata Nutt.,128,Luiseno,24,s08,195,1,Food,44,Porridge,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"
33193,3352,Rhus trilobata Nutt.,157,Navajo,119,steg41,222,1,Food,44,Porridge,"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"
33194,3352,Rhus trilobata Nutt.,157,Navajo,19,c35,48,1,Food,44,Porridge,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"
33195,3352,Rhus trilobata Nutt.,157,Navajo,74,e44,60,1,Food,44,Porridge,"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"
33358,3359,Ribes aureum Pursh,185,"Paiute, Northern",50,f89,50,1,Food,44,Porridge,"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"
34710,3461,Rubus occidentalis L.,100,Iroquois,107,p10,95,1,Food,44,Porridge,"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"
35287,3485,Rumex crispus L.,106,Kawaiisu,60,z81,60,1,Food,44,Porridge,"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,Rumex crispus L.,137,Mendocino Indian,89,c02,345,1,Food,44,Porridge,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"
35372,3487,Rumex hymenosepalus Torr.,106,Kawaiisu,60,z81,60,1,Food,44,Porridge,"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"
35384,3487,Rumex hymenosepalus Torr.,157,Navajo,121,l86,30,1,Food,44,Porridge,Seeds used to make mush.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 30"
35421,3488,Rumex maritimus L.,158,"Navajo, Kayenta",106,wh51,20,1,Food,44,Porridge,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"
35457,3494,Rumex salicifolius Weinm.,106,Kawaiisu,60,z81,60,1,Food,44,Porridge,"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"
36370,3555,Salvia apiana Jepson,65,Diegueno,85,hedges86,39,1,Food,44,Porridge,"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"
36375,3556,Salvia carduacea Benth.,24,Cahuilla,31,bs72,136,1,Food,44,Porridge,"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"
36394,3557,Salvia columbariae Benth.,131,Mahuna,5,r54,54,1,Food,44,Porridge,"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"
36397,3557,Salvia columbariae Benth.,183,Paiute,65,stew33,243,1,Food,44,Porridge,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"
36401,3557,Salvia columbariae Benth.,195,"Pima, Gila River",136,r91,5,1,Food,44,Porridge,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"
36717,3566,Sambucus nigra ssp. canadensis (L.) R. Bolli,100,Iroquois,107,p10,96,1,Food,44,Porridge,"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"
37453,3606,Schoenoplectus maritimus (L.) Lye,185,"Paiute, Northern",117,f90,74,1,Food,44,Porridge,"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,Schoenoplectus pungens var. pungens,185,"Paiute, Northern",50,f89,49,1,Food,44,Porridge,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"
37463,3607,Schoenoplectus pungens var. pungens,185,"Paiute, Northern",117,f90,74,1,Food,44,Porridge,"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"
37796,3657,Shepherdia argentea (Pursh) Nutt.,185,"Paiute, Northern",50,f89,50,1,Food,44,Porridge,"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"
38081,3691,Sisymbrium altissimum L.,157,Navajo,74,e44,50,1,Food,44,Porridge,"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"
38086,3692,Sisymbrium irio L.,193,Pima,11,c49,84,1,Food,44,Porridge,"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"
38089,3692,Sisymbrium irio L.,195,"Pima, Gila River",136,r91,5,1,Food,44,Porridge,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"
38096,3693,Sisymbrium officinale (L.) Scop.,157,Navajo,119,steg41,223,1,Food,44,Porridge,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"
38771,3805,Sporobolus contractus A.S. Hitchc.,14,"Apache, Western",87,b86,189,1,Food,44,Porridge,"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"
38773,3805,Sporobolus contractus A.S. Hitchc.,15,"Apache, White Mountain",45,r29,149,1,Food,44,Porridge,"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"
38779,3806,Sporobolus cryptandrus (Torr.) Gray,11,"Apache, Chiricahua & Mescalero",95,co36,48,1,Food,44,Porridge,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"
38790,3806,Sporobolus cryptandrus (Torr.) Gray,159,"Navajo, Ramah",18,v52,17,1,Food,44,Porridge,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,Sporobolus giganteus Nash,95,Hopi,184,n43,20,1,Food,44,Porridge,"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"
38801,3810,Sporobolus wrightii Munro ex Scribn.,159,"Navajo, Ramah",18,v52,17,1,Food,44,Porridge,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"
38882,3823,Stenocereus thurberi (Engelm.) Buxbaum,189,Papago and Pima,151,cb37,7,1,Food,44,Porridge,"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"
38889,3823,Stenocereus thurberi (Engelm.) Buxbaum,229,Seri,29,d44,134,1,Food,44,Porridge,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"
39014,3846,Suaeda moquinii (Torr.) Greene,157,Navajo,74,e44,45,1,Food,44,Porridge,Seeds boiled into a gruel.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45"
40640,4013,Trifolium sp.,24,Cahuilla,31,bs72,141,1,Food,44,Porridge,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"
40815,4037,Triticum aestivum L.,24,Cahuilla,31,bs72,142,1,Food,44,Porridge,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"
40827,4037,Triticum aestivum L.,193,Pima,104,r08,76,1,Food,44,Porridge,"Parched, ground and eaten as a thin gruel.","Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76"
40828,4037,Triticum aestivum L.,202,"Pomo, Kashaya",40,gl80,54,1,Food,44,Porridge,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"
41124,4047,Typha angustifolia L.,193,Pima,11,c49,64,1,Food,44,Porridge,"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"
41149,4048,Typha domingensis Pers.,185,"Paiute, Northern",117,f90,69,1,Food,44,Porridge,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"
41150,4048,Typha domingensis Pers.,185,"Paiute, Northern",50,f89,49,1,Food,44,Porridge,"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"
41151,4048,Typha domingensis Pers.,185,"Paiute, Northern",117,f90,69,1,Food,44,Porridge,"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"
41187,4049,Typha latifolia L.,24,Cahuilla,31,bs72,142,1,Food,44,Porridge,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"
41333,4049,Typha latifolia L.,185,"Paiute, Northern",117,f90,69,1,Food,44,Porridge,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"
41334,4049,Typha latifolia L.,185,"Paiute, Northern",50,f89,49,1,Food,44,Porridge,"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"
41335,4049,Typha latifolia L.,185,"Paiute, Northern",117,f90,69,1,Food,44,Porridge,"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"
41412,4049,Typha latifolia L.,288,Yuma,125,cb51,207,1,Food,44,Porridge,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"
41413,4049,Typha latifolia L.,288,Yuma,125,cb51,207,1,Food,44,Porridge,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"
42385,4087,Vaccinium sp.,100,Iroquois,107,p10,96,1,Food,44,Porridge,"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"
43236,4148,Vigna unguiculata (L.) Walp.,46,"Cocopa, Maricopa, Mohave & Yuma",125,cb51,129,1,Food,44,Porridge,"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"
43417,4175,Vitis girdiana Munson,24,Cahuilla,31,bs72,144,1,Food,44,Porridge,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"
43551,4190,Washingtonia filifera (L. Linden) H. Wendl.,24,Cahuilla,31,bs72,145,1,Food,44,Porridge,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"
43626,4204,Wyethia mollis Gray,185,"Paiute, Northern",50,f89,47,1,Food,44,Porridge,"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"
43880,4225,Yucca baccata Torr.,157,Navajo,74,e44,32,1,Food,44,Porridge,"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"
43881,4225,Yucca baccata Torr.,157,Navajo,121,l86,31,1,Food,44,Porridge,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"
43882,4225,Yucca baccata Torr.,157,Navajo,19,c35,54,1,Food,44,Porridge,"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"
43914,4225,Yucca baccata Torr.,188,Papago,27,cu35,23,1,Food,44,Porridge,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"
43928,4225,Yucca baccata Torr.,193,Pima,58,bc41,16,1,Food,44,Porridge,"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"
44361,4244,Zea mays L.,24,Cahuilla,31,bs72,153,1,Food,44,Porridge,"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"
44368,4244,Zea mays L.,38,Chippewa,4,d28,319,1,Food,44,Porridge,Used to make a 'hominy.',"Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"
44379,4244,Zea mays L.,62,Delaware,97,t72,55,1,Food,44,Porridge,"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"
44391,4244,Zea mays L.,89,Havasupai,2,ws85,67,1,Food,44,Porridge,"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"
44398,4244,Zea mays L.,95,Hopi,37,w39,67,1,Food,44,Porridge,"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"
44399,4244,Zea mays L.,95,Hopi,37,w39,67,1,Food,44,Porridge,"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"
44415,4244,Zea mays L.,100,Iroquois,112,w16,71,1,Food,44,Porridge,Seeds used to make hominy.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"
44429,4244,Zea mays L.,101,Isleta,76,j31,46,1,Food,44,Porridge,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"
44464,4244,Zea mays L.,157,Navajo,74,e44,27,1,Food,44,Porridge,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"
44465,4244,Zea mays L.,157,Navajo,74,e44,27,1,Food,44,Porridge,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"
44501,4244,Zea mays L.,193,Pima,104,r08,72,1,Food,44,Porridge,"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"
44530,4244,Zea mays L.,291,Zuni,6,s15,73,1,Food,44,Porridge,Corn used to make gruel.,"Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73"
44678,4259,Ziziphus parryi Torr.,24,Cahuilla,31,bs72,56,1,Food,44,Porridge,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"