id,species,species_label,tribe,tribe_label,source,source_label,pageno,use_category,use_category_label,use_subcategory,use_subcategory_label,notes,rawsource
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"
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"