{"id": 11570, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11571, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "Flesh cut into strips, dried and stored away.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11572, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Squash eaten at feasts of ceremonial importance and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11573, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11574, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Flesh fried and sweetened or seasoned with salt, pepper and butter.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11575, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Fruit preserved in brine made with salt and sheep sorrel.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 11576, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "399", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Cucumbers eaten raw and sometimes flavored with maple sap vinegar and powdered maple sugar.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399"}
{"id": 11577, "species": {"value": 1158, "label": "Cucumis sativus L."}, "tribe": {"value": 228, "label": "Seminole"}, "source": {"value": 88, "label": "s54"}, "pageno": "478", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Plant used for food.", "rawsource": "Sturtevant, William, 1954, The Mikasuki Seminole:  Medical Beliefs and Practices, Yale University, PhD Thesis, page 478"}