uses
Data source: Native American Ethnobotany Database · About: NAEB
11,078 rows where use_category = 1
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
7 | Abies amabilis (Dougl. ex Loud.) Dougl. ex Forbes 1 | Haisla 86 | g92 166 | 151 | Food 1 | Cambium used for food. | 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 | |
14 | Abies amabilis (Dougl. ex Loud.) Dougl. ex Forbes 1 | Kitasoo 112 | c93 14 | 316 | Food 1 | Inner bark used for food. | 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 | |
17 | Abies amabilis (Dougl. ex Loud.) Dougl. ex Forbes 1 | Nitinaht 166 | ttco83 101 | 71 | Food 1 | Candy 85 | Hardened pitch chewed for pleasure. | 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 |
93 | Abies balsamea (L.) P. Mill. 2 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Bark used to make a beverage. | 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 |
168 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Nitinaht 166 | ttco83 101 | 71 | Food 1 | Candy 85 | Hardened pitch chewed for pleasure. | 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 |
192 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Shuswap 233 | palmer75 92 | 50 | Food 1 | Beverage 27 | Gum from inside the bark, next to the trunk, made into a drink. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50 |
193 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Shuswap 233 | palmer75 92 | 50 | Food 1 | Candy 85 | Gum from inside the bark, next to the trunk, chewed. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50 |
211 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Thompson 259 | tta90 10 | 97 | Food 1 | Beverage 27 | Branch tips sometimes steeped to make a tea like beverage. | 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 |
236 | Abies lasiocarpa (Hook.) Nutt. 6 | Blackfoot 23 | h74 26 | 100 | Food 1 | Candy 85 | 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. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
237 | Abies lasiocarpa (Hook.) Nutt. 6 | Blackfoot 23 | h74 26 | 100 | Food 1 | Candy 85 | Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
238 | Abies lasiocarpa (Hook.) Nutt. 6 | Blackfoot 23 | h74 26 | 100 | Food 1 | Candy 85 | Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
239 | Abies lasiocarpa (Hook.) Nutt. 6 | Blackfoot 23 | h74 26 | 123 | Food 1 | Candy 85 | Resin chewed for bad breath and pleasure. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 123 |
297 | Abies lasiocarpa (Hook.) Nutt. 6 | Shuswap 233 | palmer75 92 | 50 | Food 1 | Seeds used for food. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50 | |
312 | Abies lasiocarpa (Hook.) Nutt. 6 | Thompson 259 | tta90 10 | 97 | Food 1 | Inner bark used for food. | 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 | |
345 | Abies sp. 8 | Thompson 259 | steed28 33 | 484 | Food 1 | Gum chewed and swallowed. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 484 | |
348 | Abronia fragrans Nutt. ex Hook. 10 | Acoma 2 | c35 19 | 39 | Food 1 | Roots ground, mixed with corn meal and eaten. | 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 | |
352 | Abronia fragrans Nutt. ex Hook. 10 | Laguna 124 | c35 19 | 39 | Food 1 | Roots ground, mixed with corn meal and eaten. | 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 | |
365 | Abronia latifolia Eschsch. 11 | Clallam 41 | f80 99 | 201 | Food 1 | Roots used for food. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 201 | |
366 | Abronia latifolia Eschsch. 11 | Klallam 114 | g73 25 | 29 | Food 1 | Roots used for food. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 29 | |
367 | Abronia latifolia Eschsch. 11 | Makah 133 | g73 25 | 29 | Food 1 | Roots eaten in the fall. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 29 | |
374 | Acacia greggii Gray 15 | Cahuilla 24 | bs72 31 | 29 | Food 1 | Porridge 44 | Dried pods ground into flour and used to make mush or cakes. | 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 |
375 | Acacia greggii Gray 15 | Cahuilla 24 | bs72 31 | 29 | Food 1 | Vegetable 31 | Pods eaten fresh. | 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 |
377 | Acacia greggii Gray 15 | Diegueno 65 | h75 122 | 218 | Food 1 | Fodder 50 | Used to feed domesticated animals. | Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 218 |
380 | Acacia greggii Gray 15 | Havasupai 89 | ws85 2 | 225 | Food 1 | Bread & Cake 2 | Seeds stored, roasted, ground and made into bread. | 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 |
390 | Acacia greggii Gray 15 | Pima 193 | r08 104 | 76 | Food 1 | Beans formerly used for food. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76 | |
394 | Acacia greggii Gray 15 | Pima, Gila River 195 | r91 136 | 7 | Food 1 | Starvation Food 113 | Seeds used as 'starvation food.' | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 7 |
395 | Acacia greggii Gray 15 | Seri 229 | d44 29 | 136 | Food 1 | Porridge 44 | Beans ground into a meal, mixed with water or sea lion oil and eaten. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136 |
412 | Acer circinatum Pursh 22 | Clallam 41 | f80 99 | 197 | Food 1 | Dried Food 4 | Sap eaten dried. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197 |
413 | Acer circinatum Pursh 22 | Clallam 41 | f80 99 | 197 | Food 1 | Sap eaten fresh. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197 | |
440 | Acer glabrum Torr. 23 | Blackfoot 23 | h74 26 | 100 | Food 1 | Spice 86 | Dried, crushed leaves used to spice stored meat. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
474 | Acer glabrum var. neomexicanum (Greene) Kearney & Peebles 25 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Sweetener 135 | Sap collected and boiled to obtain syrup and sugar. | 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 |
479 | Acer macrophyllum Pursh 26 | Clallam 41 | f80 99 | 197 | Food 1 | Dried Food 4 | Sap eaten dried. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197 |
480 | Acer macrophyllum Pursh 26 | Clallam 41 | f80 99 | 197 | Food 1 | Sap eaten fresh. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 197 | |
483 | Acer macrophyllum Pursh 26 | Costanoan 50 | b84 16 | 248 | Food 1 | Seeds used for food. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 248 | |
484 | Acer macrophyllum Pursh 26 | Cowichan 52 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | 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 |
512 | Acer macrophyllum Pursh 26 | Saanich 215 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | 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 |
513 | Acer macrophyllum Pursh 26 | Salish, Coast 217 | tb71 23 | 77 | Food 1 | Cambium eaten in small quantities with oil. | 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 | |
527 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Sauce & Relish 7 | Sap boiled to make a type of maple syrup. | 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 |
528 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Raw shoots used for food. | 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 | |
529 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Vegetable 31 | 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. | 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 |
539 | Acer negundo L. 27 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Dried Food 4 | Inner bark scrapings dried and kept for winter use. | 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 |
540 | Acer negundo L. 27 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Sweetener 135 | Inner bark boiled until sugar crystallizes out of it. | 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 |
542 | Acer negundo L. 27 | Cheyenne 33 | h81 57 | 13 | Food 1 | Candy 85 | Sap boiled, added to animal hide shavings and eaten as a relished candy. | Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 13 |
543 | Acer negundo L. 27 | Cheyenne 33 | h92 30 | 4 | Food 1 | Candy 85 | Sap mixed with shavings from inner sides of animal hides and eaten as candy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 4 |
548 | Acer negundo L. 27 | Dakota 61 | g13i 91 | 366 | Food 1 | Sweetener 135 | Sap used to make sugar. | 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 |
554 | Acer negundo L. 27 | Montana Indian 151 | h92 30 | 4 | Food 1 | Sauce & Relish 7 | Sap boiled or frozen and used as a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 4 |
560 | Acer negundo L. 27 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Beverage 27 | Sap mixed with the sap of the sugar maple and used as a beverage. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
561 | Acer negundo L. 27 | Omaha 177 | g13ii 154 | 329 | Food 1 | Sweetener 135 | Sap boiled to make sugar and syrup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
562 | Acer negundo L. 27 | Omaha 177 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
565 | Acer negundo L. 27 | Pawnee 190 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
566 | Acer negundo L. 27 | Ponca 205 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
568 | Acer negundo L. 27 | Winnebago 280 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
569 | Acer negundo var. interius (Britt.) Sarg. 28 | Cree 54 | j87 146 | 44 | Food 1 | Sweetener 135 | Sap used to make sugar. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 44 |
573 | Acer negundo var. negundo 29 | Sioux 238 | b05 73 | 16 | Food 1 | Staple 75 | Sap boiled down in the spring and made into sugar. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
574 | Acer nigrum Michx. f. 30 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
593 | Acer pensylvanicum L. 31 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Bark used to make a beverage. | 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 |
602 | Acer rubrum L. 32 | Abnaki 1 | r47 84 | 170 | Food 1 | Sweetener 135 | Sap used to make sugar. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 170 |
603 | Acer rubrum L. 32 | Abnaki 1 | r47 84 | 152 | Food 1 | Sweetener 135 | Used as a sweetener. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
604 | Acer rubrum L. 32 | Algonquin, Quebec 7 | b80 67 | 99 | Food 1 | Sauce & Relish 7 | Sap used to make syrup. | 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 |
605 | Acer rubrum L. 32 | Algonquin, Quebec 7 | b80 67 | 99 | Food 1 | Sweetener 135 | Sap used to make sugar. | 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 |
620 | Acer rubrum L. 32 | Iroquois 100 | w16 112 | 119 | Food 1 | Bread & Cake 2 | Bark dried, pounded, sifted and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
646 | Acer saccharinum L. 34 | Chippewa 38 | gil33 15 | 136 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136 |
648 | Acer saccharinum L. 34 | Dakota 61 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
650 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 146 | Food 1 | Beverage 27 | Sap fermented and used as an intoxicant. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146 |
651 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 142 | Food 1 | Beverage 27 | Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
652 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 119 | Food 1 | Bread & Cake 2 | Bark dried, pounded, sifted and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
653 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 142 | Food 1 | Sweetener 135 | Sap used to make sugar. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
656 | Acer saccharinum L. 34 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
663 | Acer saccharinum L. 34 | Omaha 177 | g13ii 154 | 328 | Food 1 | Sweetener 135 | Sap boiled to make sugar and syrup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 328 |
664 | Acer saccharinum L. 34 | Omaha 177 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
665 | Acer saccharinum L. 34 | Ponca 205 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
667 | Acer saccharinum L. 34 | Winnebago 280 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
668 | Acer saccharum Marsh. 35 | Algonquin, Quebec 7 | b80 67 | 98 | Food 1 | Sauce & Relish 7 | Sap used to make syrup. | 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 |
669 | Acer saccharum Marsh. 35 | Algonquin, Quebec 7 | b80 67 | 98 | Food 1 | Sweetener 135 | Sap used to make sugar. | 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 |
672 | Acer saccharum Marsh. 35 | Cherokee 32 | hc75 1 | 44 | Food 1 | Sweetener 135 | Juice used to make sugar. | 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 |
673 | Acer saccharum Marsh. 35 | Cherokee 32 | perry75 86 | 32 | Food 1 | Sweetener 135 | Sap used to make sugar. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32 |
677 | Acer saccharum Marsh. 35 | Dakota 61 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap formerly used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
684 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 146 | Food 1 | Beverage 27 | Sap fermented and used as an intoxicant. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146 |
685 | Acer saccharum Marsh. 35 | Iroquois 100 | r45ii 59 | 52 | Food 1 | Beverage 27 | Sap made into sugar and used to make beer. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52 |
686 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 142 | Food 1 | Beverage 27 | Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
687 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 119 | Food 1 | Bread & Cake 2 | Bark dried, pounded, sifted and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
688 | Acer saccharum Marsh. 35 | Iroquois 100 | r45ii 59 | 52 | Food 1 | Sweetener 135 | Sap used to make sugar. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52 |
689 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 142 | Food 1 | Sweetener 135 | Sap used to make sugar. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
691 | Acer saccharum Marsh. 35 | Malecite 134 | sd52 78 | 6 | Food 1 | Sauce & Relish 7 | Used to make maple syrup. | 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 |
692 | Acer saccharum Marsh. 35 | Malecite 134 | sd52 78 | 6 | Food 1 | Sweetener 135 | Used to make maple syrup and sugar. | 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 |
694 | Acer saccharum Marsh. 35 | Menominee 138 | s23 51 | 61 | Food 1 | Sweetener 135 | Boiled sap made into maple sugar and used in almost every combination of cookery. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 61 |
695 | Acer saccharum Marsh. 35 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Sweetener 135 | Maple sugar used instead of salt as seasoning in cooking. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
697 | Acer saccharum Marsh. 35 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Bark used to make a beverage. | 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 |
698 | Acer saccharum Marsh. 35 | Micmac 141 | sd51 182 | 258 | Food 1 | Sauce & Relish 7 | Sap used to make maple syrup and maple sugar. | 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 |
701 | Acer saccharum Marsh. 35 | Mohegan 149 | t72 97 | 69 | Food 1 | Sweetener 135 | Sap used as a sweetening agent and to make maple syrup. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 69 |
702 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Beverage 27 | Sap saved to drink as it comes from the tree, alone or mixed with box elder or birch sap. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
703 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sour 163 | Sap allowed to sour to make vinegar and mixed with maple sugar to cook sweet and sour meat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
704 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sweetener 135 | 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. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
708 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Beverage 27 | Maple sap, as it came from the tree, drunk by children. | 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 |
709 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Candy 85 | Children made taffy by cooling the maple sap in the snow. | 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 |
710 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Sour 163 | 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. | 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 |
711 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Sweetener 135 | 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. | 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 |
752 | Achillea millefolium L. 38 | Blackfoot 23 | h74 26 | 100 | Food 1 | Beverage 27 | Leaves and flowers used to make a pleasant tea. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
813 | Achillea millefolium L. 38 | Haisla and Hanaksiala 87 | c93 14 | 220 | Food 1 | Forage 5 | Plant eaten by bears. | 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 |
847 | Achillea millefolium L. 38 | Klamath 115 | c97 66 | 105 | Food 1 | Preservative 83 | Stem, leaf and flower placed inside fish cavity as a preservative. | 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 |
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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) );