{"id": 7, "species": {"value": 1, "label": "Abies amabilis (Dougl. ex Loud.) Dougl. ex Forbes"}, "tribe": {"value": 86, "label": "Haisla"}, "source": {"value": 166, "label": "g92"}, "pageno": "151", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Cambium used for food.", "rawsource": "Gottesfeld, Leslie M. J., 1992, The Importance of Bark Products in the Aboriginal Economies of Northwestern British Columbia, Canada, Economic Botany 46(2):148-157, page 151"}
{"id": 14, "species": {"value": 1, "label": "Abies amabilis (Dougl. ex Loud.) Dougl. ex Forbes"}, "tribe": {"value": 112, "label": "Kitasoo"}, "source": {"value": 14, "label": "c93"}, "pageno": "316", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Inner bark used for food.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 316"}
{"id": 17, "species": {"value": 1, "label": "Abies amabilis (Dougl. ex Loud.) Dougl. ex Forbes"}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Hardened pitch chewed for pleasure.", "rawsource": "Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 71"}
{"id": 93, "species": {"value": 2, "label": "Abies balsamea (L.) P. Mill."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 168, "species": {"value": 5, "label": "Abies grandis (Dougl. ex D. Don) Lindl."}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Hardened pitch chewed for pleasure.", "rawsource": "Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 71"}
{"id": 192, "species": {"value": 5, "label": "Abies grandis (Dougl. ex D. Don) Lindl."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Gum from inside the bark, next to the trunk, made into a drink.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50"}
{"id": 193, "species": {"value": 5, "label": "Abies grandis (Dougl. ex D. Don) Lindl."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Gum from inside the bark, next to the trunk, chewed.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50"}
{"id": 211, "species": {"value": 5, "label": "Abies grandis (Dougl. ex D. Don) Lindl."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "97", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Branch tips sometimes steeped to make a tea like beverage.", "rawsource": "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 97"}
{"id": 236, "species": {"value": 6, "label": "Abies lasiocarpa (Hook.) Nutt."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection. The confection was an aid to digestion as well as a delicacy.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 237, "species": {"value": 6, "label": "Abies lasiocarpa (Hook.) Nutt."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 238, "species": {"value": 6, "label": "Abies lasiocarpa (Hook.) Nutt."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 239, "species": {"value": 6, "label": "Abies lasiocarpa (Hook.) Nutt."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Resin chewed for bad breath and pleasure.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 123"}
{"id": 297, "species": {"value": 6, "label": "Abies lasiocarpa (Hook.) Nutt."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Seeds used for food.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50"}
{"id": 312, "species": {"value": 6, "label": "Abies lasiocarpa (Hook.) Nutt."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "97", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Inner bark used for food.", "rawsource": "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 97"}
{"id": 345, "species": {"value": 8, "label": "Abies sp."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 33, "label": "steed28"}, "pageno": "484", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Gum chewed and swallowed.", "rawsource": "Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 484"}
{"id": 348, "species": {"value": 10, "label": "Abronia fragrans Nutt. ex Hook."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Roots ground, mixed with corn meal and eaten.", "rawsource": "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 39"}
{"id": 352, "species": {"value": 10, "label": "Abronia fragrans Nutt. ex Hook."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Roots ground, mixed with corn meal and eaten.", "rawsource": "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 39"}
{"id": 365, "species": {"value": 11, "label": "Abronia latifolia Eschsch."}, "tribe": {"value": 41, "label": "Clallam"}, "source": {"value": 99, "label": "f80"}, "pageno": "201", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Roots used for food.", "rawsource": "Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 201"}
{"id": 366, "species": {"value": 11, "label": "Abronia latifolia Eschsch."}, "tribe": {"value": 114, "label": "Klallam"}, "source": {"value": 25, "label": "g73"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Roots used for food.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 29"}
{"id": 367, "species": {"value": 11, "label": "Abronia latifolia Eschsch."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 25, "label": "g73"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Roots eaten in the fall.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 29"}
{"id": 374, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried pods ground into flour and used to make mush or cakes.", "rawsource": "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"}
{"id": 375, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Pods eaten fresh.", "rawsource": "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"}
{"id": 377, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 122, "label": "h75"}, "pageno": "218", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 50, "label": "Fodder"}, "notes": "Used to feed domesticated animals.", "rawsource": "Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 218"}
{"id": 380, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "225", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Seeds stored, roasted, ground and made into bread.", "rawsource": "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 225"}
{"id": 390, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Beans formerly used for food.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76"}
{"id": 394, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "7", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 113, "label": "Starvation Food"}, "notes": "Seeds used as 'starvation food.'", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 7"}
{"id": 395, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 229, "label": "Seri"}, "source": {"value": 29, "label": "d44"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans ground into a meal, mixed with water or sea lion oil and eaten.", "rawsource": "Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136"}
{"id": 412, "species": {"value": 22, "label": "Acer circinatum Pursh"}, "tribe": {"value": 41, "label": "Clallam"}, "source": {"value": 99, "label": "f80"}, "pageno": "197", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "Sap eaten dried.", "rawsource": "Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197"}
{"id": 413, "species": {"value": 22, "label": "Acer circinatum Pursh"}, "tribe": {"value": 41, "label": "Clallam"}, "source": {"value": 99, "label": "f80"}, "pageno": "197", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Sap eaten fresh.", "rawsource": "Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197"}
{"id": 440, "species": {"value": 23, "label": "Acer glabrum Torr."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried, crushed leaves used to spice stored meat.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 474, "species": {"value": 25, "label": "Acer glabrum var. neomexicanum (Greene) Kearney & Peebles"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap collected and boiled to obtain syrup and sugar.", "rawsource": "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 44"}
{"id": 479, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 41, "label": "Clallam"}, "source": {"value": 99, "label": "f80"}, "pageno": "197", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "Sap eaten dried.", "rawsource": "Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197"}
{"id": 480, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 41, "label": "Clallam"}, "source": {"value": 99, "label": "f80"}, "pageno": "197", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Sap eaten fresh.", "rawsource": "Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197"}
{"id": 483, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 50, "label": "Costanoan"}, "source": {"value": 16, "label": "b84"}, "pageno": "248", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Seeds used for food.", "rawsource": "Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 248"}
{"id": 484, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 52, "label": "Cowichan"}, "source": {"value": 23, "label": "tb71"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used in steaming pits to flavor deer, seal or porpoise meat.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77"}
{"id": 512, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 215, "label": "Saanich"}, "source": {"value": 23, "label": "tb71"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used in steaming pits to flavor deer, seal or porpoise meat.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77"}
{"id": 513, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 217, "label": "Salish, Coast"}, "source": {"value": 23, "label": "tb71"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Cambium eaten in small quantities with oil.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77"}
{"id": 527, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "147", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap boiled to make a type of maple syrup.", "rawsource": "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 147"}
{"id": 528, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "147", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Raw shoots used for food.", "rawsource": "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 147"}
{"id": 529, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "147", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Sprouted seeds boiled and eaten as green vegetables. The sprouted seeds were generally bitter, but the young shoots were considered to be quite sweet and juicy.", "rawsource": "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 147"}
{"id": 539, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "Inner bark scrapings dried and kept for winter use.", "rawsource": "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 44"}
{"id": 540, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Inner bark boiled until sugar crystallizes out of it.", "rawsource": "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 44"}
{"id": 542, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 57, "label": "h81"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Sap boiled, added to animal hide shavings and eaten as a relished candy.", "rawsource": "Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 13"}
{"id": 543, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 30, "label": "h92"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Sap mixed with shavings from inner sides of animal hides and eaten as candy.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 4"}
{"id": 548, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 91, "label": "g13i"}, "pageno": "366", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 366"}
{"id": 554, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap boiled or frozen and used as a sweet syrup.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 4"}
{"id": 560, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "394", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap mixed with the sap of the sugar maple and used as a beverage.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394"}
{"id": 561, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "329", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap boiled to make sugar and syrup.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329"}
{"id": 562, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101"}
{"id": 565, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101"}
{"id": 566, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101"}
{"id": 568, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101"}
{"id": 569, "species": {"value": 28, "label": "Acer negundo var. interius (Britt.) Sarg."}, "tribe": {"value": 54, "label": "Cree"}, "source": {"value": 146, "label": "j87"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 44"}
{"id": 573, "species": {"value": 29, "label": "Acer negundo var. negundo"}, "tribe": {"value": 238, "label": "Sioux"}, "source": {"value": 73, "label": "b05"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Sap boiled down in the spring and made into sugar.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16"}
{"id": 574, "species": {"value": 30, "label": "Acer nigrum Michx. f."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "234", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234"}
{"id": 593, "species": {"value": 31, "label": "Acer pensylvanicum L."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 602, "species": {"value": 32, "label": "Acer rubrum L."}, "tribe": {"value": 1, "label": "Abnaki"}, "source": {"value": 84, "label": "r47"}, "pageno": "170", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 170"}
{"id": 603, "species": {"value": 32, "label": "Acer rubrum L."}, "tribe": {"value": 1, "label": "Abnaki"}, "source": {"value": 84, "label": "r47"}, "pageno": "152", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Used as a sweetener.", "rawsource": "Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152"}
{"id": 604, "species": {"value": 32, "label": "Acer rubrum L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make syrup.", "rawsource": "Black, Meredith Jean, 1980, Algonquin Ethnobotany:  An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada.  Mercury Series Number 65, page 99"}
{"id": 605, "species": {"value": 32, "label": "Acer rubrum L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Black, Meredith Jean, 1980, Algonquin Ethnobotany:  An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada.  Mercury Series Number 65, page 99"}
{"id": 620, "species": {"value": 32, "label": "Acer rubrum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Bark dried, pounded, sifted and made into bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119"}
{"id": 646, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136"}
{"id": 648, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100"}
{"id": 650, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "146", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap fermented and used as an intoxicant.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146"}
{"id": 651, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142"}
{"id": 652, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Bark dried, pounded, sifted and made into bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119"}
{"id": 653, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142"}
{"id": 656, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "234", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234"}
{"id": 663, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "328", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap boiled to make sugar and syrup.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 328"}
{"id": 664, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100"}
{"id": 665, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100"}
{"id": 667, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100"}
{"id": 668, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "98", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make syrup.", "rawsource": "Black, Meredith Jean, 1980, Algonquin Ethnobotany:  An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada.  Mercury Series Number 65, page 98"}
{"id": 669, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "98", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Black, Meredith Jean, 1980, Algonquin Ethnobotany:  An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada.  Mercury Series Number 65, page 98"}
{"id": 672, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Juice used to make sugar.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 44"}
{"id": 673, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32"}
{"id": 677, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap formerly used to make sugar.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100"}
{"id": 684, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "146", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap fermented and used as an intoxicant.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146"}
{"id": 685, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 59, "label": "r45ii"}, "pageno": "52", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap made into sugar and used to make beer.", "rawsource": "Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52"}
{"id": 686, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142"}
{"id": 687, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Bark dried, pounded, sifted and made into bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119"}
{"id": 688, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 59, "label": "r45ii"}, "pageno": "52", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52"}
{"id": 689, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used to make sugar.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142"}
{"id": 691, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 134, "label": "Malecite"}, "source": {"value": 78, "label": "sd52"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used to make maple syrup.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6"}
{"id": 692, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 134, "label": "Malecite"}, "source": {"value": 78, "label": "sd52"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Used to make maple syrup and sugar.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6"}
{"id": 694, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Boiled sap made into maple sugar and used in almost every combination of cookery.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 61"}
{"id": 695, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "255", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Maple sugar used instead of salt as seasoning in cooking.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255"}
{"id": 697, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 698, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make maple syrup and maple sugar.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 701, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 149, "label": "Mohegan"}, "source": {"value": 97, "label": "t72"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Sap used as a sweetening agent and to make maple syrup.", "rawsource": "Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 69"}
{"id": 702, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "394", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap saved to drink as it comes from the tree, alone or mixed with box elder or birch sap.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394"}
{"id": 703, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "394", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 163, "label": "Sour"}, "notes": "Sap allowed to sour to make vinegar and mixed with maple sugar to cook sweet and sour meat.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394"}
{"id": 704, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "394", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Maple sugar used to season all kinds of meats, replaced now with salt. Smith describes in detail the process by which the Ojibwe make maple syrup.  Although now (1932) they use iron kettles, originally the sap and storage vessels were 'made of birch bark, sewed with boiled basswood fiber or the core of the jack pine root.'  The vessels are rendered waterproof by the application of pitch secured by boiling jack pine cones.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394"}
{"id": 708, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Maple sap, as it came from the tree, drunk by children.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92"}
{"id": 709, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Children made taffy by cooling the maple sap in the snow.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92"}
{"id": 710, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 163, "label": "Sour"}, "notes": "Maple sap not only furnished the sugar for seasoning material but also furnished the vinegar. Sap that was allowed to become sour made a vinegar to be used in cooking venison which was afterwards sweetened with maple sugar.  This corresponds somewhat to the German 'sweet and sour' style of cooking.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92"}
{"id": 711, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 135, "label": "Sweetener"}, "notes": "Maple sugar used, instead of salt, to season all cooking. The sugar maple and the black sugar maple are found all over Wisconsin and were considered to be the most valuable trees in the forest because they furnished them their seasoning material.  While they do use salt today, it is an acquired ingredient and most of the old people would prefer to have sugar for their seasoning.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92"}
{"id": 752, "species": {"value": 38, "label": "Achillea millefolium L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves and flowers used to make a pleasant tea.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 813, "species": {"value": 38, "label": "Achillea millefolium L."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "220", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 5, "label": "Forage"}, "notes": "Plant eaten by bears.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 220"}
{"id": 847, "species": {"value": 38, "label": "Achillea millefolium L."}, "tribe": {"value": 115, "label": "Klamath"}, "source": {"value": 66, "label": "c97"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Stem, leaf and flower placed inside fish cavity as a preservative.", "rawsource": "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 105"}