uses
Data source: Native American Ethnobotany Database · About: NAEB
11,078 rows where use_category = 1 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
44691 | Zostera marina L. 4260 | Saanich 215 | tb71 23 | 77 | Food 1 | Spice 86 | Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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 |
44690 | Zostera marina L. 4260 | Oweekeno 181 | c93 14 | 82 | Food 1 | Leaves picked with attached herring spawn and eaten. | 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 82 | |
44688 | Zostera marina L. 4260 | Nitinaht 166 | ttco83 101 | 89 | Food 1 | Fleshy, whitish rhizomes formerly eaten raw. | 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 89 | |
44687 | Zostera marina L. 4260 | Kwakiutl, Southern 122 | t73 53 | 200 | Food 1 | Plants eaten raw with eulachon grease. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 200 | |
44686 | Zostera marina L. 4260 | Kwakiutl, Southern 122 | tb73 63 | 274 | Food 1 | Special Food 47 | Stems and roots dipped in oil and eaten during feasts. | Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 274 |
44684 | Zostera marina L. 4260 | Hesquiat 92 | te82 41 | 59 | Food 1 | Greenish 'root' (actually rhizomes) eaten raw. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 59 | |
44683 | Zostera marina L. 4260 | Hesquiat 92 | te82 41 | 59 | Food 1 | Brownish 'roots' (actually rhizomes) cleaned, washed and eaten raw. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 59 | |
44682 | Zostera marina L. 4260 | Hesquiat 92 | te82 41 | 59 | Food 1 | Forage 5 | Brownish 'roots' (actually rhizomes) eaten by Black Brants, Canada geese, Mallard ducks and cattle. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 59 |
44681 | Zostera marina L. 4260 | Cowichan 52 | tb71 23 | 77 | Food 1 | Spice 86 | Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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 |
44680 | Zostera marina L. 4260 | Bellabella 22 | t73 53 | 200 | Food 1 | Plants eaten raw with eulachon grease. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 200 | |
44679 | Ziziphus parryi Torr. 4259 | Cahuilla 24 | bs72 31 | 56 | Food 1 | Staple 75 | Leached nutlet of the drupe ground into a flour. | 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 56 |
44678 | Ziziphus parryi Torr. 4259 | Cahuilla 24 | bs72 31 | 56 | Food 1 | Porridge 44 | Drupes dried and ground into flour for mush. | 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 56 |
44677 | Ziziphus parryi Torr. 4259 | Cahuilla 24 | bs72 31 | 56 | Food 1 | Fruit 52 | Drupes 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 56 |
44676 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Pima, Gila River 195 | r91 136 | 7 | Food 1 | Fruit 52 | Fruits eaten raw and boiled. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 7 |
44675 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Pima 193 | c49 11 | 50 | Food 1 | Sauce & Relish 7 | Berries boiled and used to make a syrup. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 50 |
44674 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Pima 193 | c49 11 | 50 | Food 1 | Fruit 52 | Ripe, black berries eaten raw. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 50 |
44673 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Pima 193 | c49 11 | 50 | Food 1 | Fodder 50 | Seeds squeezed out from boiled berries and fed to chickens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 50 |
44668 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Mohave and Maricopa 148 | cb51 125 | 204 | Food 1 | Fruit 52 | Fruits mashed into a concoction and eaten. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
44667 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Mohave 147 | cb51 125 | 204 | Food 1 | Dried Food 4 | Berries dried and stored, to be soaked in hot water and used later. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
44666 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Maricopa 136 | cb51 125 | 204 | Food 1 | Fruit 52 | Fruits mashed into a concoction and eaten. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
44665 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Maricopa 136 | cb51 125 | 204 | Food 1 | Dried Food 4 | Berries dried and stored, to be soaked in hot water and used later. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
44662 | Ziziphus obtusifolia (Hook. ex Torr. & Gray) Gray 4257 | Yavapai 284 | g36 48 | 258 | Food 1 | Beverage 27 | Mashed berries added to water and use as a drink. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 258 |
44661 | Ziziphus obtusifolia (Hook. ex Torr. & Gray) Gray 4257 | Pima 193 | r08 104 | 76 | Food 1 | Fruit 52 | Black berries beaten with sticks and eaten raw. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76 |
44659 | Ziziphus obtusifolia (Hook. ex Torr. & Gray) Gray 4257 | Papago 188 | cu35 27 | 19 | Food 1 | Sauce & Relish 7 | Fruits boiled to a syrup and used for food. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 19 |
44658 | Ziziphus obtusifolia (Hook. ex Torr. & Gray) Gray 4257 | Papago 188 | cu35 27 | 26 | Food 1 | Beverage 27 | Fruits formerly fermented and used for a beverage. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 26 |
44655 | Zizania palustris L. 4255 | Potawatomi 206 | smith33 43 | 101 | Food 1 | Staple 75 | Rice valuable for cooking with wild fowl or game and maple sugar used to season the mixture. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 101 |
44654 | Zizania palustris L. 4255 | Potawatomi 206 | smith33 43 | 101 | Food 1 | Pie & Pudding 88 | Wild rice sweetened with maple sugar and used to make pudding. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 101 |
44653 | Zizania palustris L. 4255 | Potawatomi 206 | smith33 43 | 101 | Food 1 | Dried Food 4 | Rice gathered and dried for a winter supply of food. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 101 |
44652 | Zizania palustris L. 4255 | Ojibwa 173 | smith32 20 | 403 | Food 1 | Staple 75 | Formed an important staple in the diet, cooked with deer broth and maple sugar and eaten. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 403 |
44651 | Zizania palustris L. 4255 | Chippewa 38 | d28 4 | 318 | Food 1 | Cooked alone or with meat and used as the principle cereal food. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 | |
44650 | Zizania aquatica L. 4254 | Winnebago 280 | g19 17 | 67 | Food 1 | Staple 75 | Rice considered an important dietary element. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44648 | Zizania aquatica L. 4254 | Thompson 259 | tta90 10 | 144 | Food 1 | Rice cooked with meat. | 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 144 | |
44647 | Zizania aquatica L. 4254 | Ponca 205 | g19 17 | 67 | Food 1 | Staple 75 | Rice considered an important dietary element. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44646 | Zizania aquatica L. 4254 | Omaha 177 | g19 17 | 67 | Food 1 | Staple 75 | Rice considered an important dietary element. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44645 | Zizania aquatica L. 4254 | Omaha 177 | g13ii 154 | 328 | Food 1 | Staple 75 | Grains used as a staple food. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 328 |
44643 | Zizania aquatica L. 4254 | Ojibwa 173 | r28 8 | 246 | Food 1 | Special Food 47 | Seeds boiled with rabbit excrements, eaten and esteemed as a luxury. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 246 |
44642 | Zizania aquatica L. 4254 | Ojibwa 173 | r28 8 | 246 | Food 1 | Breakfast Food 230 | Seeds steamed into puffed rice and eaten for breakfast with sugar and cream. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 246 |
44641 | Zizania aquatica L. 4254 | Ojibwa 173 | r28 8 | 246 | Food 1 | Bread & Cake 2 | Seeds used to make gem cakes, duck stuffing and fowl stuffing. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 246 |
44640 | Zizania aquatica L. 4254 | Meskwaki 139 | smith28 21 | 259 | Food 1 | Rice used for food. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 259 | |
44639 | Zizania aquatica L. 4254 | Menominee 138 | s23 51 | 67 | Food 1 | Staple 75 | Rice cooked with deer broth, pork or butter and seasoned with maple sugar. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 67 |
44638 | Zizania aquatica L. 4254 | Dakota 61 | g19 17 | 67 | Food 1 | Staple 75 | Rice considered an important dietary element. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44637 | Zizania aquatica L. 4254 | Dakota 61 | g13i 91 | 360 | Food 1 | Staple 75 | Grain used as an important and prized food item. | 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 360 |
44582 | Zigadenus venenosus S. Wats. 4250 | Karok 105 | b81 70 | 64 | 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 64 | |
44561 | Zigadenus paniculatus (Nutt.) S. Wats. 4249 | Navajo, Kayenta 158 | wh51 106 | 17 | Food 1 | Vegetable 31 | Plants used as greens. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 17 |
44560 | Zigadenus paniculatus (Nutt.) S. Wats. 4249 | Navajo, Kayenta 158 | wh51 106 | 17 | Food 1 | Bulbs cooked with meat and corn and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 17 | |
44532 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Staple 75 | Toasted or untoasted corn ground into a flour and used to make bread eaten as a staple on journeys. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44531 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Snack Food 10 | Corn used to make popcorn. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44530 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Porridge 44 | Corn used to make gruel. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44529 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Bread & Cake 2 | Toasted or untoasted corn ground into a flour and used to make bread. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44528 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Beverage 27 | Popped corn ground as fine as possible, mixed with cold water, strained and used as a beverage. Although this beverage could be consumed at any time, it was used especially by the rain priests and personators of anthropic gods during ceremonies. Another native beverage was also made by the Zuni. Water was poured over sprouted corn, allowed to stand for some days and then used as a beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44521 | Zea mays L. 4244 | Tewa 257 | rhf16 61 | 78 | Food 1 | Staple 75 | Used as a staple food. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 78 |
44520 | Zea mays L. 4244 | Tewa 257 | rhf16 61 | 78 | Food 1 | Forage 5 | Husks, stalks and leaves used for stock winter forage. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 78 |
44519 | Zea mays L. 4244 | Tewa 257 | rhf16 61 | 78 | Food 1 | Bread & Cake 2 | Corn ground on a metate, formed into cakes, rolled and baked. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 78 |
44518 | Zea mays L. 4244 | Tewa 257 | rhf16 61 | 78 | Food 1 | Beverage 27 | Corn meal mixed with cold water and drunk as a nourishing drink. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 78 |
44517 | Zea mays L. 4244 | Tewa 257 | rhf16 61 | 78 | Food 1 | Beverage 27 | Corn ground and sifted into boiling water to make a gruel formerly drunk in the morning. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 78 |
44511 | Zea mays L. 4244 | Sia 234 | w62 159 | 106 | Food 1 | Staple 75 | Corn and wheat, the most important foods, used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
44508 | Zea mays L. 4244 | Seminole 228 | s54 88 | 473 | Food 1 | Seeds used for food. | Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 473 | |
44507 | Zea mays L. 4244 | Pueblo 207 | cu35 27 | 34 | Food 1 | Special Food 47 | Cornmeal used ceremonially. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 |
44506 | Zea mays L. 4244 | Potawatomi 206 | smith33 43 | 101 | Food 1 | Winter Use Food 59 | Elm bark bags, filled with corn or beans and peas, buried in the ground to keep for the winter. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 101 |
44505 | Zea mays L. 4244 | Ponca 205 | g19 17 | 67 | 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 67 |
44504 | Zea mays L. 4244 | Ponca 205 | g19 17 | 67 | 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 67 |
44503 | Zea mays L. 4244 | Ponca 205 | 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 |
44502 | Zea mays L. 4244 | Ponca 205 | 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 |
44501 | Zea mays L. 4244 | Pima 193 | r08 104 | 72 | Food 1 | Porridge 44 | Boiled with ashes, dried, hulls washed off, dried, parched with coals and made into gruel. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 72 |
44500 | Zea mays L. 4244 | Pima 193 | r08 104 | 72 | Food 1 | Bread & Cake 2 | Ground, baked in large cakes and used for food. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 72 |
44499 | Zea mays L. 4244 | Pawnee 190 | g19 17 | 67 | 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 67 |
44498 | Zea mays L. 4244 | Pawnee 190 | g19 17 | 67 | 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 67 |
44497 | Zea mays L. 4244 | Pawnee 190 | 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 |
44496 | Zea mays L. 4244 | Pawnee 190 | 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 |
44495 | Zea mays L. 4244 | Papago 188 | cu35 27 | 34 | Food 1 | Whole ears roasted in open pits, dried, grains removed, winnowed and cooked whole with meat. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 | |
44494 | Zea mays L. 4244 | Papago 188 | cu35 27 | 34 | Food 1 | Staple 75 | Whole ears roasted in open pits, dried, grains removed, winnowed and ground into meal. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 |
44493 | Zea mays L. 4244 | Papago 188 | cu35 27 | 34 | Food 1 | Special Food 47 | Cornmeal used ceremonially. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 |
44492 | Zea mays L. 4244 | Papago 188 | cu35 27 | 34 | Food 1 | Dried Food 4 | Grains parched, dried on mats on the roofs and used for food. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 |
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 |
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 |
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 |
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 |
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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) );