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Data source: Native American Ethnobotany Database · About: NAEB
44,691 rows sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
44491 | Zea mays L. 4244 | Omaha 177 | g19 17 | 68 | Other 3 | Protection 58 | Chewed seeds scattered around the corn fields to protect the harvest from blackbirds. When the corn was approaching maturity, blackbirds attacked the fields for food. To prevent further damage, men chewed some grains and scattered them around the corn fields to deter the birds from the fields. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 68 |
44490 | Zea mays L. 4244 | Omaha 177 | g19 17 | 68 | Food 1 | Winter Use Food 59 | Sun dried corn silks stored for future use. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 68 |
44489 | Zea mays L. 4244 | Omaha 177 | g19 17 | 68 | Food 1 | Sweetener 135 | Sun dried corn silks ground with parched corn for sweetness. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 68 |
44488 | Zea mays L. 4244 | Omaha 177 | g19 17 | 67 | Food 1 | Staple 75 | Ripe, parched corn ground into a meal and used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44487 | Zea mays L. 4244 | Omaha 177 | g19 17 | 67 | Food 1 | Staple 75 | Ripe corn hulled with lye from ashes and used to make hominy. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44486 | Zea mays L. 4244 | Ojibwa 173 | smith32 20 | 402 | Food 1 | Vegetable 31 | Several sorts of corn were grown, modern and ancient. Ears were roasted and made into hominy. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
44485 | Zea mays L. 4244 | Ojibwa 173 | smith32 20 | 402 | Food 1 | Dried Food 4 | Kernels dried for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
44484 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Other 3 | Tools 17 | Cobs used by pottery makers to smooth the pottery. | 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 18 |
44483 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Other 3 | Smoke Plant 63 | Dry husks of young corn used to roll cigarettes, when paper not available. | 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 18 |
44482 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Other 3 | Containers 32 | Cobs used to close up pottery jars. | 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 18 |
44481 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Other 3 | Ceremonial Items 30 | Pollen used in all ceremonials and also for personal ceremonies. | 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 18 |
44480 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Food 1 | Winter Use Food 59 | Roasted, dried corn on the cob stored for winter use. | 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 18 |
44479 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Food 1 | Vegetable 31 | Young corn and cob eaten. | 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 18 |
44478 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Food 1 | Special Food 47 | Corn meal used to make ceremonial cakes. | 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 18 |
44477 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Food 1 | Fodder 50 | Used as horse feed. | 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 18 |
44476 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Other 3 | Tools 17 | Cobs used to beat leather while dyeing. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44475 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Other 3 | Smoke Plant 63 | Husks used for cigarette papers. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44474 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Other 3 | Sacred Items 185 | Sacred pollen used in innumerable ceremonies. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44473 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Other 3 | Sacred Items 185 | Cornmeal, considered less sacred than corn pollen, used in innumerable ceremonies. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44472 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Other 3 | Fuel 37 | Cob pith used as punk (tinder). | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44471 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Other 3 | Containers 32 | Husks used as casings for blood sausage. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44470 | Zea mays L. 4244 | Navajo 157 | e44 74 | 30 | Other 3 | Ceremonial Items 30 | Cornmeal mush used to make images for ceremonies. In the Bead Chant, an image of a wildcat was made of sweet corn; in the Mountain Chant, an image of the bear was made of sweet corn; and in the Coyote Chant, effigies of a coyote and a kit fox were made in sweet corn; other images such as the dog, chicken, cat and pig were also reproduced in sweet corn. To make these animals, a stiff mush was made of corn, which was kneaded to the desired shape, omitting the extremities such as tail, ears and feet. White shell, turquoise and cannel coal was used for the eyes. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 30 |
44469 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Vegetable 31 | Leaves eaten like lettuce. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44468 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Immature corn pounded, mixed with pumpkin, wrapped in a corn husk and baked in ashes. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 | |
44467 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Staple 75 | Green corn roasted, shelled, ground, dried and wrapped in corn husks, like tamales, for journeys. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44466 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Special Food 47 | Cornmeal porridge, served in wedding baskets, used as a nuptial dish. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44465 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Porridge 44 | 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 |
44464 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Porridge 44 | 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 |
44463 | Zea mays L. 4244 | Navajo 157 | e44 74 | 30 | Food 1 | Bread & Cake 2 | Sweet corn meal and herb roots made into cakes and baked in a pit. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 30 |
44462 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Bread & Cake 2 | Corn and juniper ash used to make bread and dumplings. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44461 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Beverage 27 | Cornmeal and juniper ash water used to make a beverage. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44460 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Fiber 4 | Building Material 91 | Stalks sometimes used for thatching. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44459 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Drug 2 | Throat Aid 123 | Poultice of plant applied as ceremonial medicine for sore throats. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44458 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Drug 2 | Ceremonial Medicine 12 | Poultice of plant applied as ceremonial medicine for sore throats. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44457 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Drug 2 | Ceremonial Medicine 12 | Leaves used in mixture for the Night Chant medicine. One part of the Night Chant medicine consists of a mixture of 'blue pollen,' wild plants, and tobacco to which was added the leaves from corn plants gathered in the east, south, west and north corners of the field, squash from the southeast side, bean leaves from the southwest, watermelon leaves from the northwest, and muskmelon leaves from the northeast. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44456 | Zea mays L. 4244 | Mohegan 149 | t72 97 | 77 | Drug 2 | Dermatological Aid 8 | Decoction of dried cobs used as a wash for poison ivy rash. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 77 |
44455 | Zea mays L. 4244 | Meskwaki 139 | smith28 21 | 257 | Food 1 | Winter Use Food 59 | Boiled or parched corn stored for winter use. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
44454 | Zea mays L. 4244 | Meskwaki 139 | smith28 21 | 257 | Food 1 | Boiled or parched corn eaten or made into corn hominy grits. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 | |
44453 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Winter Use Food 59 | Ears parboiled and the kernels sun dried for winter use. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44452 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Vegetable 31 | Ears roasted and made into hominy. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44451 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Substitution Food 112 | Scorched or parched corn often used as a substitute for coffee. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44450 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Staple 75 | Roasted popcorn pounded into a meal added to dried venison, maple sugar or wild rice or all three. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44449 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Special Food 47 | Parched, ground corn mixed with bear oil and used as trail ration. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44448 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Beverage 27 | Scorched or parched corn often used as a substitute for coffee. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44447 | Zea mays L. 4244 | Kiowa 111 | vs39 140 | 17 | Other 3 | Smoke Plant 63 | Shucks used for cigarette wrappings and used in the peyote ceremony. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 17 |
44446 | Zea mays L. 4244 | Kiowa 111 | vs39 140 | 17 | Food 1 | Valued as a food. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 17 | |
44445 | Zea mays L. 4244 | Kiowa 111 | vs39 140 | 17 | Food 1 | Fodder 50 | Valued as a fodder for livestock. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 17 |
44444 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 77 | Other 3 | Ceremonial Items 30 | Corn pollen and corn meal used for many ceremonial purposes. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44443 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 77 | Other 3 | Ceremonial Items 30 | Corn meal sprinkled by everyone before eating and prayer repeated. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44442 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 77 | Food 1 | Winter Use Food 59 | Roasted corn ears dried and stored for winter use. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44441 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 77 | Food 1 | Vegetable 31 | Roasted corn ears eaten warm for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44440 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 76 | Food 1 | Staple 75 | Corn meal used as one of the main foods. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 76 |
44439 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 77 | Drug 2 | Panacea 20 | Pollen eaten for almost any kind of medicine. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44438 | Zea mays L. 4244 | Kamia 103 | g31 180 | 21 | Food 1 | Species used for food. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 21 | |
44437 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Other 3 | Ceremonial Items 30 | Pollen used in the 'Corn Dances.' | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44436 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Other 3 | Ceremonial Items 30 | Corn silks used in the 'Corn Dances.' | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44435 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Other 3 | Ceremonial Items 30 | Corn meal smeared on the body in the burial ceremony. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44434 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Other 3 | Ceremonial Items 30 | Corn husks used as cigarette papers for the ceremonial cigarettes. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44433 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Winter Use Food 59 | Corn meal used to make mush, dried and stored for winter use. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44432 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Corn husks used to wrap tamales. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 | |
44431 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Sweetener 135 | Evaporated liquid from crushed, soaked stalks used to make sugar. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44430 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Staple 75 | Parched corn eaten as a staple. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44429 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Porridge 44 | 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 |
44428 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Candy 85 | Parched corn eaten as a confection. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44427 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Bread & Cake 2 | Corn meal used to make various breads. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44426 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Beverage 27 | Ground corn used to make a slightly intoxicating beverage. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44425 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Other 3 | Planting Seeds 141 | Seeds selected for qualities such as size, flavor, color and early maturity and used for planting. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44424 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Other 3 | Cooking Tools 33 | Husks used as wrappers for boiling the double wedding corn bread package. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44423 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 154 | Other 3 | Containers 32 | Dried husks woven into small bottles or receptacles for salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 154 |
44422 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Vegetable 31 | Seeds eaten raw or cooked while traveling or hunting. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44421 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Vegetable 31 | Corn on the cob roasted and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44420 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Special Food 47 | Seeds used to make wedding bread or bread placed in the coffin with the corpse. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44419 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Special Food 47 | Seeds used for ceremonial occasions, such as False-Face Society functions. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44418 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Soup 56 | Seeds used with beans, squash and meats to make soups and broths. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44417 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Snack Food 10 | Seeds used to make popcorn. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44416 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Sauce & Relish 7 | Seeds used to make succotash. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44415 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Porridge 44 | Seeds used to make hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44414 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Pie & Pudding 88 | Seeds, pumpkin mush and maple sugar used to make pudding. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44413 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Bread & Cake 2 | Seeds ground, mixed with hot water, molded, dropped into boiling water and eaten as dumplings. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44412 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Bread & Cake 2 | Seeds ground into a meal or flour and used to make boiled bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44411 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 119 | Food 1 | Beverage 27 | Stalks cut between the joints and chewed to quench the thirst. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
44410 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Beverage 27 | Seeds boiled into a liquor and used as a beverage or made into soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44409 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 145 | Food 1 | Beverage 27 | Dried, roasted seeds boiled in water to make coffee. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 145 |
44408 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Baby Food 101 | Seeds used to make a meal gruel for babies. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44407 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Baby Food 101 | Seeds boiled into a liquor and used in the preparation of food for infants. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44406 | Zea mays L. 4244 | Hopi 95 | w39 37 | 69 | Other 3 | Ceremonial Items 30 | Whole ears boiled and given as presents during the winter ceremonies. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
44405 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Other 3 | Ceremonial Items 30 | Used in almost all ceremonies either as corn meal, as an actual ear of corn or as a painting. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
44404 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Other 3 | Ceremonial Items 30 | Ceremonially associated with the northeast direction. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
44403 | Zea mays L. 4244 | Hopi 95 | w39 37 | 69 | Other 3 | Ceremonial Items 30 | Ceremonially associated with the nadir. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
44402 | Zea mays L. 4244 | Hopi 95 | w39 37 | 69 | Food 1 | Pit baked and eaten immediately. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 | |
44401 | Zea mays L. 4244 | Hopi 95 | w39 37 | 69 | Food 1 | Sweetener 135 | Ears pit-baked, husked, strung, sun dried and used as a sweetener in the winter. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
44400 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Food 1 | Staple 75 | Ground into meal. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
44399 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Food 1 | Porridge 44 | 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 |
44398 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Food 1 | Porridge 44 | 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 |
44397 | Zea mays L. 4244 | Hopi 95 | w39 37 | 69 | Food 1 | Dried Food 4 | Pit baked, husked, strung and sun dried. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
44396 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Food 1 | Bread & Cake 2 | Seeds ground into meal and used to make wafer bread. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
44395 | Zea mays L. 4244 | Havasupai 89 | ws85 2 | 66 | Food 1 | Winter Use Food 59 | Seeds pit baked and stored for winter use. | 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 66 |
44394 | Zea mays L. 4244 | Havasupai 89 | ws85 2 | 66 | Food 1 | Vegetable 31 | Seeds eaten fresh, baked on the cob, roasted or boiled. | 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 66 |
44393 | Zea mays L. 4244 | Havasupai 89 | ws85 2 | 67 | Food 1 | Staple 75 | Seeds ground and eaten as a ground or parched meal. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
44392 | Zea mays L. 4244 | Havasupai 89 | ws85 2 | 67 | Food 1 | Soup 56 | Seeds parched, ground and used to make soup. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
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CREATE TABLE uses ( id INTEGER PRIMARY KEY NOT NULL, species INTEGER NOT NULL, tribe INTEGER NOT NULL, source INTEGER NOT NULL, pageno TEXT NOT NULL, use_category INTEGER, use_subcategory INTEGER, notes TEXT, rawsource TEXT NOT NULL, FOREIGN KEY(use_category) REFERENCES use_categories(id), FOREIGN KEY(use_subcategory) REFERENCES use_subcategories(id), FOREIGN KEY(tribe) REFERENCES tribes(id), FOREIGN KEY(species) REFERENCES species(id), FOREIGN KEY(source) REFERENCES sources(id) );