{"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"}
{"id": 2461, "species": {"value": 171, "label": "Alnus rhombifolia Nutt."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "382", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Wood used to smoke salmon, eels and deer meat.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382"}
{"id": 2503, "species": {"value": 172, "label": "Alnus rubra Bong."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "224", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Wood used to smoke fish and meat.", "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 224"}
{"id": 2666, "species": {"value": 176, "label": "Alnus viridis ssp. crispa (Ait.) Turrill"}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "5", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Wood used to smoke fish.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5"}
{"id": 2950, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Barked split sticks, four inches long, boiled in sturgeon oil to keep the oil fresh during storage.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 28"}
{"id": 7185, "species": {"value": 580, "label": "Betula papyrifera Marsh."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Soft, rotten wood burned to make a slow, smoky fire to smoke cure meat and fish.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 32"}
{"id": 7241, "species": {"value": 580, "label": "Betula papyrifera Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "416", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Birch bark keeps the food stored in it from spoiling.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 416"}
{"id": 9314, "species": {"value": 882, "label": "Chamerion angustifolium ssp. angustifolium"}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Used for smoking fish and as a mosquito repellent.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16"}
{"id": 10542, "species": {"value": 1055, "label": "Comptonia peregrina (L.) Coult."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "420", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Leaves used to line buckets when picking blueberries and cover them to prevent spoiling.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 420"}
{"id": 11132, "species": {"value": 1102, "label": "Cornus sericea ssp. sericea"}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Used with narrow leaf cottonwood to smoke salmon.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61"}
{"id": 22508, "species": {"value": 2423, "label": "Matricaria discoidea DC."}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Plants dried, pulverized and used to preserve meat and berries.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 23"}
{"id": 23231, "species": {"value": 2504, "label": "Monarda fistulosa L."}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Leaves pulverized and sprinkled on meats as a preservative.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 70"}
{"id": 23569, "species": {"value": 2557, "label": "Myrica gale L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Plant used to line the blueberry pail to keep the berries from spoiling.", "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 121"}
{"id": 29597, "species": {"value": 3106, "label": "Populus tremuloides Michx."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "52", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Dry, rotted wood used to make a fire to smoke cure whitefish and moose meat.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 52"}
{"id": 29663, "species": {"value": 3106, "label": "Populus tremuloides Michx."}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "5", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Wood used to smoke fish.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5"}
{"id": 32849, "species": {"value": 3337, "label": "Rhododendron albiflorum Hook."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "216", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Branches used in bottoms of berry baskets and on top of the berries to keep them fresh.", "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 216"}
{"id": 33489, "species": {"value": 3368, "label": "Ribes divaricatum Dougl."}, "tribe": {"value": 210, "label": "Quinault"}, "source": {"value": 25, "label": "g73"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Berries mixed with elderberries and buried with them for preservation.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 32"}
{"id": 34819, "species": {"value": 3463, "label": "Rubus parviflorus Nutt."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "273", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Fruit used to make jam and jelly.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 273"}
{"id": 36072, "species": {"value": 3547, "label": "Salix scouleriana Barratt ex Hook."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Wood used to smoke salmon.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 68"}
{"id": 41556, "species": {"value": 4052, "label": "Ulmus rubra Muhl."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "325", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Bark cooked with rendering fat as a preservative.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"}
{"id": 41557, "species": {"value": 4052, "label": "Ulmus rubra Muhl."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 83, "label": "Preservative"}, "notes": "Inner bark cooked with buffalo fat as a preservative, to prevent it from becoming rancid.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76"}