uses
Data source: Native American Ethnobotany Database · About: NAEB
381 rows where tribe = 105 sorted by use_category
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id | species | tribe | source | pageno | use_category ▼ | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
1896 | Agoseris aurantiaca (Hook.) Greene 102 | Karok 105 | sg52 71 | 389 | Food 1 | Candy 85 | Root juice used for chewing gum. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 389 |
2024 | Allium acuminatum Hook. 132 | Karok 105 | sg52 71 | 380 | Food 1 | Bulbs relished by only old men and old women. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 | |
2045 | Allium bolanderi S. Wats. 136 | Karok 105 | sg52 71 | 380 | Food 1 | Bulbs relished by only old men and old women. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 | |
2461 | Alnus rhombifolia Nutt. 171 | Karok 105 | sg52 71 | 382 | Food 1 | Preservative 83 | Wood used to smoke salmon, eels and deer meat. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
2970 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Karok 105 | sg52 71 | 385 | Food 1 | Dried Food 4 | Berries dried and stored in big baskets. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 385 |
2971 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Karok 105 | sg52 71 | 385 | Food 1 | Fruit 52 | Berries eaten fresh. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 385 |
3580 | Angelica tomentosa S. Wats. 269 | Karok 105 | sg52 71 | 387 | Food 1 | Vegetable 31 | Leaves eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 |
3804 | Apocynum cannabinum L. 297 | Karok 105 | sg52 71 | 388 | Food 1 | Seeds eaten raw. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 | |
4193 | Arbutus menziesii Pursh 322 | Karok 105 | sg52 71 | 387 | Food 1 | Dried Food 4 | Berries steamed, dried and stored for future use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 |
4194 | Arbutus menziesii Pursh 322 | Karok 105 | sg52 71 | 387 | Food 1 | Frozen Food 66 | Berries steamed, dried, stored and soaked in warm water before eating. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 |
4195 | Arbutus menziesii Pursh 322 | Karok 105 | b81 70 | 17 | Food 1 | Fruit 52 | Berries used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 17 |
4339 | Arctostaphylos canescens Eastw. 333 | Karok 105 | sg52 71 | 388 | Food 1 | Beverage 27 | Berries used to make a drink. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4340 | Arctostaphylos canescens Eastw. 333 | Karok 105 | sg52 71 | 388 | Food 1 | Dried Food 4 | Berries dried and stored in storage baskets for future use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4341 | Arctostaphylos canescens Eastw. 333 | Karok 105 | sg52 71 | 388 | Food 1 | Fruit 52 | Dried berries pounded, mixed with salmon eggs, cooked in a basket with a hot rock and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4389 | Arctostaphylos manzanita Parry 337 | Karok 105 | sg52 71 | 388 | Food 1 | Beverage 27 | Berries used to make a drink. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4390 | Arctostaphylos manzanita Parry 337 | Karok 105 | sg52 71 | 388 | Food 1 | Dried Food 4 | Berries dried and stored in storage baskets for future use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4391 | Arctostaphylos manzanita Parry 337 | Karok 105 | sg52 71 | 388 | Food 1 | Fruit 52 | Dried berries pounded, mixed with salmon eggs, cooked in a basket with a hot rock and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4421 | Arctostaphylos nevadensis Gray 338 | Karok 105 | b81 70 | 18 | Food 1 | Beverage 27 | Berries pulverized and made into a drink. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 |
4422 | Arctostaphylos nevadensis Gray 338 | Karok 105 | sg52 71 | 388 | Food 1 | Beverage 27 | Berries used to make a drink. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4423 | Arctostaphylos nevadensis Gray 338 | Karok 105 | sg52 71 | 388 | Food 1 | Dried Food 4 | Berries dried and stored in storage baskets for future use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4424 | Arctostaphylos nevadensis Gray 338 | Karok 105 | b81 70 | 18 | Food 1 | Fruit 52 | Berries used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 |
4425 | Arctostaphylos nevadensis Gray 338 | Karok 105 | sg52 71 | 388 | Food 1 | Fruit 52 | Dried berries pounded, mixed with salmon eggs, cooked in a basket with a hot rock and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4441 | Arctostaphylos patula Greene 340 | Karok 105 | sg52 71 | 388 | Food 1 | Dried Food 4 | Berries dried and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4908 | Armillaria ponderosa (PK.) Sacc. 376 | Karok 105 | b81 70 | 18 | Food 1 | Species used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 | |
6082 | Asclepias cordifolia (Benth.) Jepson 426 | Karok 105 | b81 70 | 19 | Food 1 | Candy 85 | Latex boiled, condensed and chewed. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 19 |
6095 | Asclepias eriocarpa Benth. 429 | Karok 105 | sg52 71 | 388 | Food 1 | Candy 85 | Milk stirred, heated, mixed with salmon fat or deer grease and used for chewing gum. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
6179 | Asclepias sp. 441 | Karok 105 | m66 109 | 212 | Food 1 | Candy 85 | Juice used for chewing gum. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 212 |
6767 | Avena sativa L. 529 | Karok 105 | sg52 71 | 380 | Food 1 | Species used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 | |
6832 | Balsamorhiza deltoidea Nutt. 545 | Karok 105 | b81 70 | 20 | Food 1 | Peduncles used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 20 | |
7400 | Boschniakia strobilacea Gray 603 | Karok 105 | b81 70 | 20 | Food 1 | Eaten when young. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 20 | |
7585 | Bromus diandrus Roth 637 | Karok 105 | sg52 71 | 380 | Food 1 | Porridge 44 | Seeds parched, pounded into a meal and mixed with water into a gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 |
7588 | Bromus hordeaceus L. 638 | Karok 105 | sg52 71 | 379 | Food 1 | Porridge 44 | Seeds parched, pounded into a meal and mixed with water into a gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379 |
7768 | Calochortus pulchellus Dougl. ex Benth. 679 | Karok 105 | sg52 71 | 380 | Food 1 | Bulbs baked in the earth oven and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 | |
7861 | Camassia quamash (Pursh) Greene 700 | Karok 105 | b81 70 | 21 | Food 1 | Vegetable 31 | Bulbs used for food. Bulbs were dug up with a stick and placed in a pit two feet in diameter. Leaves of Vitis californica were placed on the bottom, a layer of bulbs and then another layer of Vitis californica leaves. Finally a layer of dirt was added and a fire built on top. The mush formed was pure white and eaten by itself. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 21 |
8658 | Ceanothus integerrimus Hook. & Arn. 813 | Karok 105 | sg52 71 | 386 | Food 1 | Forage 5 | Plant eaten by deer. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 386 |
9711 | Chlorogalum pomeridianum (DC.) Kunth 922 | Karok 105 | sg52 71 | 380 | Food 1 | Bulbs roasted and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 | |
9761 | Chrysolepis chrysophylla var. chrysophylla 928 | Karok 105 | b81 70 | 24 | Food 1 | 'Nuts' roasted in coals and eaten. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 24 | |
9762 | Chrysolepis chrysophylla var. chrysophylla 928 | Karok 105 | sg52 71 | 383 | Food 1 | Nuts used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 383 | |
9763 | Chrysolepis chrysophylla var. chrysophylla 928 | Karok 105 | sg52 71 | 383 | Food 1 | Winter Use Food 59 | Nuts stored for winter use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 383 |
11267 | Corylus cornuta var. californica (A. DC.) Sharp 1112 | Karok 105 | b81 70 | 25 | Food 1 | Nuts used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 25 | |
11306 | Corylus cornuta var. cornuta 1113 | Karok 105 | sg52 71 | 382 | Food 1 | Nuts used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 | |
11307 | Corylus cornuta var. cornuta 1113 | Karok 105 | sg52 71 | 382 | Food 1 | Winter Use Food 59 | Nuts stored for winter use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
11454 | Crepis acuminata Nutt. 1134 | Karok 105 | sg52 71 | 389 | Food 1 | Vegetable 31 | Stems peeled and eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 389 |
12043 | Darmera peltata (Torr. ex Benth.) Voss 1233 | Karok 105 | sg52 71 | 384 | Food 1 | Vegetable 31 | Young shoots eaten raw as green vegetables. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
12466 | Dichelostemma capitatum ssp. capitatum 1292 | Karok 105 | b81 70 | 27 | Food 1 | Bulbs used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 27 | |
12485 | Dichelostemma multiflorum (Benth.) Heller 1294 | Karok 105 | b81 70 | 27 | Food 1 | Raw bulbs used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 27 | |
13041 | Elymus glaucus Buckl. 1385 | Karok 105 | sg52 71 | 380 | Food 1 | Porridge 44 | Seeds parched, pounded into a flour and mixed with water into a paste. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 |
13261 | Epilobium canum ssp. latifolium (Hook.) Raven 1413 | Karok 105 | sg52 71 | 386 | Food 1 | Blossoms sucked for the nectar. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 386 | |
13874 | Eriodictyon californicum (Hook. & Arn.) Torr. 1488 | Karok 105 | b81 70 | 30 | Food 1 | Beverage 27 | Decoction of leaves and Pinus lambertiana pitch or leaves chewed and water taken as soothing drink. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 30 |
14090 | Eriogonum nudum Dougl. ex Benth. 1520 | Karok 105 | sg52 71 | 383 | Food 1 | Vegetable 31 | Sour tasting, young stems eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 383 |
14097 | Eriogonum nudum var. oblongifolium S. Wats. 1521 | Karok 105 | b81 70 | 30 | Food 1 | Young shoots used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 30 | |
14098 | Eriogonum nudum var. oblongifolium S. Wats. 1521 | Karok 105 | sg52 71 | 383 | Food 1 | Vegetable 31 | Sour tasting, young stems eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 383 |
14942 | Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt 1639 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
14943 | Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt 1639 | Karok 105 | b81 70 | 31 | Food 1 | Fruit 52 | Fresh fruit used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 31 |
15634 | Gaultheria shallon Pursh 1703 | Karok 105 | sg52 71 | 387 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 |
16194 | Grindelia robusta Nutt. 1778 | Karok 105 | sg52 71 | 389 | Food 1 | Vegetable 31 | Leaves eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 389 |
16842 | Heracleum maximum Bartr. 1851 | Karok 105 | sg52 71 | 387 | Food 1 | Fresh shoot used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 | |
16988 | Heteromeles arbutifolia (Lindl.) M. Roemer 1860 | Karok 105 | b81 70 | 32 | Food 1 | Fruit 52 | Berries roasted over an open fire and eaten. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 32 |
16997 | Heteromeles arbutifolia var. arbutifolia 1861 | Karok 105 | sg52 71 | 385 | Food 1 | Fruit 52 | Berries put on a basket plate in front of the fire, turned until wilted and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 385 |
19700 | Lathyrus graminifolius (S. Wats.) White 2107 | Karok 105 | sg52 71 | 385 | Food 1 | Vegetable 31 | Tender plant eaten as greens in the spring. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 385 |
20289 | Lilium occidentale Purdy 2185 | Karok 105 | sg52 71 | 381 | Food 1 | Bulbs baked in the earth oven and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 381 | |
20291 | Lilium pardalinum Kellogg 2186 | Karok 105 | sg52 71 | 381 | Food 1 | Bulbs baked in the earth oven and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 381 | |
20503 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | b81 70 | 35 | Food 1 | Bread & Cake 2 | Acorn paste made into patties and baked in hot coals. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20504 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | b81 70 | 35 | Food 1 | Porridge 44 | Acorn flour used to make paste and gruel and flavored with venison and herbs. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20505 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | sg52 71 | 382 | Food 1 | Porridge 44 | Acorns shelled, dried, pounded into a meal, leached and used to make gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
20506 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | sg52 71 | 382 | Food 1 | Porridge 44 | Acorns shelled, dried, pounded into a meal, leached and used to make gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
20507 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | b81 70 | 35 | Food 1 | Staple 75 | Acorns considered the main staple. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20508 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | b81 70 | 35 | Food 1 | Staple 75 | Acorns used to make flour. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20509 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | b81 70 | 35 | Food 1 | Winter Use Food 59 | Acorn flour stored in large storage baskets. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20510 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | sg52 71 | 382 | Food 1 | Winter Use Food 59 | Acorns stored for winter use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
20729 | Lomatium californicum (Nutt.) Mathias & Constance 2232 | Karok 105 | sg52 71 | 387 | Food 1 | Roots eaten raw. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 | |
24212 | Oemleria cerasiformis (Torr. & Gray ex Hook. & Arn.) Landon 2610 | Karok 105 | sg52 71 | 384 | Food 1 | Forage 5 | Berries eaten by ground squirrels. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
24946 | Osmorhiza berteroi DC. 2692 | Karok 105 | sg52 71 | 386 | Food 1 | Vegetable 31 | Young tops eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 386 |
25592 | Paxistima myrsinites (Pursh) Raf. 2765 | Karok 105 | sg52 71 | 385 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 385 |
26038 | Perideridia gairdneri ssp. gairdneri 2832 | Karok 105 | sg52 71 | 387 | Food 1 | Roots dried, peeled, cooked in an earth oven and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 | |
27751 | Pinus lambertiana Dougl. 2964 | Karok 105 | sg52 71 | 378 | Food 1 | Coagulated sap gathered from hollow trees and eaten without preparation or mixing with other foods. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 378 | |
27752 | Pinus lambertiana Dougl. 2964 | Karok 105 | sg52 71 | 378 | Food 1 | Nuts roasted and used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 378 | |
27753 | Pinus lambertiana Dougl. 2964 | Karok 105 | b81 70 | 44 | Food 1 | Roasted seeds used for food. The cones were placed in a trench and covered with dirt. A fire was built on top. After roasting, the cones were broken open to release the seeds. Some were stored over winter. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 44 | |
27754 | Pinus lambertiana Dougl. 2964 | Karok 105 | sg52 71 | 378 | Food 1 | Winter Use Food 59 | Nuts roasted and stored for winter use. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 378 |
27755 | Pinus lambertiana Dougl. 2964 | Karok 105 | b81 70 | 44 | Food 1 | Winter Use Food 59 | Roasted seeds stored for winter use. The cones were placed in a trench and covered with dirt. A fire was built on top. After roasting, the cones were broken open to release the seeds. Some were stored over winter. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 44 |
29920 | Prosartes smithii (Hook.) Utech 3150 | Karok 105 | sg52 71 | 381 | Food 1 | Forage 5 | Berries eaten by squirrels. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 381 |
30896 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
31167 | Pseudotsuga menziesii (Mirbel) Franco 3199 | Karok 105 | b81 70 | 48 | Food 1 | Beverage 27 | Young sprouts used to make tea. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 48 |
31273 | Pseudotsuga menziesii var. menziesii 3201 | Karok 105 | sg52 71 | 379 | Food 1 | Spice 86 | Boughs used as 'seasoning' for barbecued elk or deer meat. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379 |
31943 | Quercus chrysolepis Liebm. 3255 | Karok 105 | b81 70 | 49 | Food 1 | Fruit 52 | Fruit buried from one to four years to kill the bugs and worms and used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 49 |
31944 | Quercus chrysolepis Liebm. 3255 | Karok 105 | sg52 71 | 382 | Food 1 | Acorns used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 | |
32130 | Quercus garryana Dougl. ex Hook. 3265 | Karok 105 | sg52 71 | 382 | Food 1 | Acorns used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 | |
32192 | Quercus kelloggii Newberry 3270 | Karok 105 | b81 70 | 49 | Food 1 | Fruit 52 | Fruit soaked in mud for a year and used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 49 |
32193 | Quercus kelloggii Newberry 3270 | Karok 105 | sg52 71 | 382 | Food 1 | Acorns made into 'houm' and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 | |
32407 | Quercus sadleriana R. Br. 3288 | Karok 105 | sg52 71 | 382 | Food 1 | Acorns shelled, parched and eaten. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 | |
33448 | Ribes cruentum Greene 3365 | Karok 105 | b81 70 | 50 | Food 1 | Fruit 52 | Fresh fruits used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 50 |
33449 | Ribes cruentum var. cruentum 3366 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries eaten raw. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
33481 | Ribes divaricatum Dougl. 3368 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries eaten raw. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
33688 | Ribes roezlii Regel 3391 | Karok 105 | b81 70 | 50 | Food 1 | Fruit 52 | Fresh berries used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 50 |
33844 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Karok 105 | b81 70 | 51 | Food 1 | Young plants boiled and eaten. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 51 | |
34606 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
34607 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Karok 105 | b81 70 | 51 | Food 1 | Fruit 52 | Fruit eaten fresh. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 51 |
34804 | Rubus parviflorus Nutt. 3463 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
35113 | Rubus vitifolius Cham. & Schlecht. 3474 | Karok 105 | sg52 71 | 384 | Food 1 | Fruit 52 | Berries used for food. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 384 |
35114 | Rubus vitifolius Cham. & Schlecht. 3474 | Karok 105 | b81 70 | 52 | Food 1 | Fruit 52 | Fruit eaten fresh. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 52 |
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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) );