uses
Data source: Native American Ethnobotany Database · About: NAEB
318 rows where use_subcategory = 44 sorted by pageno
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id | species | tribe | source | pageno ▼ | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
41412 | Typha latifolia L. 4049 | Yuma 288 | cb51 125 | 207 | Food 1 | Porridge 44 | Pollen boiled in water into a thin gruel. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207 |
41413 | Typha latifolia L. 4049 | Yuma 288 | cb51 125 | 207 | Food 1 | Porridge 44 | Young shoots used in combination with corn or tepary meal to make mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207 |
27613 | Pinus edulis Engelm. 2959 | Navajo 157 | l86 121 | 21 | Food 1 | Porridge 44 | Nuts boiled into a gruel. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 21 |
30441 | Prunus ilicifolia (Nutt. ex Hook. & Arn.) D. Dietr. 3170 | Diegueno 65 | h75 122 | 217 | Food 1 | Porridge 44 | Seeds ground, leached and used to make atole. | Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 217 |
6714 | Atriplex powellii S. Wats. 512 | Zuni 291 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds mixed with ground corn to make a mush. | 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 22 |
10294 | Cleome serrulata Pursh 1026 | Acoma 2 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds cooked well, dried and made into mush before use. | 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 22 |
10312 | Cleome serrulata Pursh 1026 | Laguna 124 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds cooked well, dried and made into mush before use. | 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 22 |
11781 | Cupressus sp. 1171 | Navajo 157 | l86 121 | 22 | Food 1 | Porridge 44 | Leaf ash mixed with cornmeal mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 22 |
11805 | Cycloloma atriplicifolium (Spreng.) Coult. 1178 | Zuni 291 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds mixed with ground corn to make a mush. | 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 22 |
19305 | Koeleria macrantha (Ledeb.) J.A. Schultes 2077 | Isleta 101 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds made into a meal and used to make mush. | 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 22 |
24021 | Nolina microcarpa S. Wats. 2590 | Isleta 101 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds made into a meal and used to make mush. | 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 22 |
2817 | Amaranthus retroflexus L. 193 | Navajo 157 | steg41 119 | 222 | Food 1 | Porridge 44 | Seeds ground, boiled and mixed with corn flour into a gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
33193 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Porridge 44 | Berries ground, mixed with flour and sugar and made into a mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
1139 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
5038 | Artemisia carruthii Wood ex Carruth. 393 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
12367 | Descurainia pinnata ssp. halictorum (Cockerell) Detling 1272 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Parched seeds ground, made into a gruel and used to dip bread in. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
16599 | Helianthus annuus L. 1821 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
38096 | Sisymbrium officinale (L.) Scop. 3693 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and eaten as a mush or gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
4454 | Arctostaphylos pringlei Parry 341 | Navajo 157 | l86 121 | 23 | Food 1 | Porridge 44 | Seeds ground into a mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23 |
13947 | Eriogonum alatum Torr. 1494 | Navajo, Ramah 159 | v52 18 | 23 | Food 1 | Porridge 44 | Ground seeds made into a mush with milk. | 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 23 |
43914 | Yucca baccata Torr. 4225 | Papago 188 | cu35 27 | 23 | Food 1 | Porridge 44 | Fresh fruits made into a gruel 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 23 |
12870 | Echinocactus sp. 1354 | Havasupai 89 | ws85 2 | 232 | Food 1 | Porridge 44 | Fresh or dried seeds parched, ground and made into mush. | 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 232 |
3383 | Anemopsis californica (Nutt.) Hook. & Arn. 255 | Kamia 103 | g31 180 | 24 | Food 1 | Porridge 44 | Pulverized seeds cooked as mush. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24 |
6717 | Atriplex rosea L. 513 | Navajo, Ramah 159 | v52 18 | 24 | Food 1 | Porridge 44 | Seeds of dried plants threshed on a blanket, winnowed, ground & made into a mush or used like maize. | 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 24 |
11868 | Cyperus erythrorhizos Muhl. 1196 | Kamia 103 | g31 180 | 24 | Food 1 | Porridge 44 | Pulverized seeds cooked as mush. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24 |
27858 | Pinus monophylla Torr. & Fr‚m. 2965 | Paiute 183 | stew33 65 | 241 | Food 1 | Porridge 44 | Roasted nuts ground into a flour and mixed with water into a paste or mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 241 |
28486 | Plantago patagonica Jacq. 3004 | Havasupai 89 | ws85 2 | 242 | Food 1 | Porridge 44 | Seeds ground and made into mush. | 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 242 |
1157 | Achnatherum speciosum (Trin. & Rupr.) Barkworth 48 | Paiute 183 | stew33 65 | 243 | Food 1 | Porridge 44 | Seeds used to make mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 243 |
10068 | Citrullus lanatus var. lanatus 979 | Havasupai 89 | ws85 2 | 243 | Food 1 | Porridge 44 | Seeds parched and ground to make sumkwin and other dishes. | 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 243 |
36397 | Salvia columbariae Benth. 3557 | Paiute 183 | stew33 65 | 243 | Food 1 | Porridge 44 | Seeds used to make mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 243 |
11661 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Havasupai 89 | ws85 2 | 244 | Food 1 | Porridge 44 | Seeds ground to form a paste or mixed with corn into a mush. | 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 244 |
32021 | Quercus dunnii Kellogg 3258 | Paiute 183 | stew33 65 | 246 | Food 1 | Porridge 44 | Acorns boiled into mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246 |
32219 | Quercus kelloggii Newberry 3270 | Paiute 183 | stew33 65 | 246 | Food 1 | Porridge 44 | Acorns boiled into mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246 |
31989 | Quercus douglasii Hook. & Arn. 3256 | Yana 282 | ss43 181 | 249 | Food 1 | Porridge 44 | Acorn flour used to make mush. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249 |
7037 | Berberis sp. 567 | Yana 282 | ss43 181 | 251 | Food 1 | Porridge 44 | Berries pounded into a flour and used to make mush. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251 |
14739 | Ferocactus wislizeni (Engelm.) Britt. & Rose 1610 | Apache, San Carlos 13 | h08 174 | 257 | Food 1 | Porridge 44 | Small, black seeds parched, ground, boiled and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 257 |
24798 | Opuntia sp. 2670 | Apache, San Carlos 13 | h08 174 | 257 | Food 1 | Porridge 44 | Seeds parched, ground, boiled and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 257 |
31904 | Quercus alba L. 3253 | Meskwaki 139 | smith28 21 | 257 | Food 1 | Porridge 44 | Dried acorns made into mush. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
12332 | Deschampsia danthonioides (Trin.) Munro 1267 | Kawaiisu 106 | z81 60 | 26 | Food 1 | Porridge 44 | Seeds pounded, cooked into a mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
20757 | Lomatium cous (S. Wats.) Coult. & Rose 2234 | Montana Indian 151 | h92 30 | 26 | Food 1 | Porridge 44 | Roots pulverized and made into a gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 26 |
1144 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute 183 | m90 111 | 26-27 | Food 1 | Porridge 44 | Seeds ground into a meal for mush. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 26-27 |
6686 | Atriplex lentiformis (Torr.) S. Wats. 508 | Pima 193 | h08 174 | 263 | Food 1 | Porridge 44 | Seeds pounded into meal, cooked, mixed with water and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 263 |
8806 | Celtis occidentalis L. 824 | Meskwaki 139 | smith28 21 | 265 | Food 1 | Porridge 44 | Ground, hard berries made into a mush. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 265 |
13460 | Equisetum laevigatum A. Braun 1424 | San Felipe 222 | c35 19 | 27 | Food 1 | Porridge 44 | Plant dried and ground to make mush. | 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 27 |
20120 | Leymus triticoides (Buckl.) Pilger 2163 | Kawaiisu 106 | z81 60 | 27 | Food 1 | Porridge 44 | Seeds pounded in a bedrock mortar hole, cooked into a thick mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, 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 |
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 |
25245 | Oxytropis lambertii Pursh 2718 | Navajo, Kayenta 158 | wh51 106 | 28 | Food 1 | Porridge 44 | Used to make a mush or parched 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 28 |
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 |
14046 | Eriogonum inflatum Torr. & Fr‚m. 1512 | Kawaiisu 106 | z81 60 | 29 | Food 1 | Porridge 44 | Seeds pounded into a meal and eaten mixed with water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29 |
20519 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Pomo 200 | m66 109 | 290 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
31957 | Quercus chrysolepis Liebm. 3255 | Pomo 200 | m66 109 | 290 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
32137 | Quercus garryana Dougl. ex Hook. 3265 | Pomo 200 | m66 109 | 290 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
32225 | Quercus kelloggii Newberry 3270 | Pomo 200 | m66 109 | 290 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
32264 | Quercus lobata N‚e 3272 | Pomo 200 | m66 109 | 290 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
14111 | Eriogonum plumatella Dur. & Hilg. 1525 | Kawaiisu 106 | z81 60 | 30 | Food 1 | Porridge 44 | Seeds pounded, cooked into a mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30 |
16593 | Helianthus annuus L. 1821 | Montana Indian 151 | h92 30 | 30 | Food 1 | Porridge 44 | Seeds dried, powdered and boiled to make gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 30 |
35384 | Rumex hymenosepalus Torr. 3487 | Navajo 157 | l86 121 | 30 | Food 1 | Porridge 44 | Seeds used to make mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 30 |
20533 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Shasta 230 | h46 149 | 308 | Food 1 | Porridge 44 | Acorns pounded, winnowed, leached and made into mush. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
31959 | Quercus chrysolepis Liebm. 3255 | Shasta 230 | h46 149 | 308 | Food 1 | Porridge 44 | Acorns pounded, winnowed, leached and made into mush. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32144 | Quercus garryana Dougl. ex Hook. 3265 | Shasta 230 | h46 149 | 308 | Food 1 | Porridge 44 | Acorns pounded, winnowed, leached and made into mush. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32233 | Quercus kelloggii Newberry 3270 | Shasta 230 | h46 149 | 308 | Food 1 | Porridge 44 | Acorns pounded, winnowed, leached and made into mush. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
43881 | Yucca baccata Torr. 4225 | Navajo 157 | l86 121 | 31 | Food 1 | Porridge 44 | Dried fruit cakes boiled with cornmeal into a gruel. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 31 |
44368 | Zea mays L. 4244 | Chippewa 38 | d28 4 | 319 | Food 1 | Porridge 44 | Used to make a 'hominy.' | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
43880 | Yucca baccata Torr. 4225 | Navajo 157 | e44 74 | 32 | Food 1 | Porridge 44 | Baked or dried fruits ground, made into cakes, roasted again, mixed with cornmeal & made into gruel. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 32 |
32209 | Quercus kelloggii Newberry 3270 | Mewuk 140 | m66 109 | 327 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 327 |
24148 | Nuphar lutea ssp. variegata (Dur.) E.O. Beal 2597 | Montana Indian 151 | h92 30 | 33 | Food 1 | Porridge 44 | Seeds parched, ground into meal and used for mush or gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33 |
31857 | Quercus agrifolia var. agrifolia 3252 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
31942 | Quercus chrysolepis Liebm. 3255 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
32006 | Quercus dumosa Nutt. 3257 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
32032 | Quercus engelmannii Greene 3261 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
32191 | Quercus kelloggii Newberry 3270 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
32597 | Quercus wislizeni var. frutescens Engelm. 3296 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
21430 | Lycium pallidum Miers 2316 | Hopi 95 | c74 82 | 332 | Food 1 | Porridge 44 | Ground berries mixed with 'potato clay' and eaten. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 332 |
32433 | Quercus sp. 3289 | Concow 49 | c02 89 | 333 | Food 1 | Porridge 44 | Acorns made into mush and eaten. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333 |
32488 | Quercus sp. 3289 | Round Valley Indian 214 | c02 89 | 333 | Food 1 | Porridge 44 | Nuts dried, cracked, pulverized, water added and the dough made into brownish red mush. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333 |
35289 | Rumex crispus L. 3485 | Mendocino Indian 137 | c02 89 | 345 | Food 1 | Porridge 44 | Seeds used to make mush. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 345 |
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 |
24610 | Opuntia engelmannii Salm-Dyck 2653 | Acoma 2 | c35 19 | 35 | Food 1 | Porridge 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24618 | Opuntia engelmannii Salm-Dyck 2653 | Laguna 124 | c35 19 | 35 | Food 1 | Porridge 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24630 | Opuntia engelmannii Salm-Dyck 2653 | San Felipe 222 | c35 19 | 35 | Food 1 | Porridge 44 | Seeds ground with white corn and meal eaten as mush. | 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 35 |
24631 | Opuntia engelmannii Salm-Dyck 2653 | San Felipe 222 | c35 19 | 35 | Food 1 | Porridge 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
27582 | Pinus edulis Engelm. 2959 | Hualapai 97 | w82 127 | 35 | Food 1 | Porridge 44 | Nuts used to make a paste. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35 |
2014 | Allenrolfea occidentalis (S. Wats.) Kuntze 130 | Cahuilla 24 | bs72 31 | 36 | Food 1 | Porridge 44 | Ground seed flour and water made into a 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 36 |
2750 | Amaranthus fimbriatus (Torr.) Benth. ex S. Wats. 189 | Cahuilla 24 | bs72 31 | 37 | Food 1 | Porridge 44 | Parched seeds ground into a flour and used to make 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 37 |
10307 | Cleome serrulata Pursh 1026 | Keres, Western 107 | swank32 79 | 37 | Food 1 | Porridge 44 | Dried seeds cooked into a mush and eaten. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 37 |
32095 | Quercus gambelii Nutt. 3263 | Neeshenam 160 | p74 81 | 374 | Food 1 | Porridge 44 | Acorns ground into flour, soaked in water and cooked to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 374 |
4409 | Arctostaphylos manzanita Parry 337 | Numlaki 170 | c02 89 | 375 | Food 1 | Porridge 44 | Fruits made into mush and eaten. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 375 |
7384 | Blennosperma nanum (Hook.) Blake 593 | Neeshenam 160 | p74 81 | 377 | Food 1 | Porridge 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
7580 | Bromus carinatus Hook. & Arn. 634 | Neeshenam 160 | p74 81 | 377 | Food 1 | Porridge 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
21790 | Madia sp. 2365 | Neeshenam 160 | p74 81 | 377 | Food 1 | Porridge 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
32665 | Ranunculus californicus Benth. 3303 | Neeshenam 160 | p74 81 | 377 | Food 1 | Porridge 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
30890 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Gosiute 79 | c11 38 | 378 | Food 1 | Porridge 44 | Fruit mashed, sun dried, stored for winter and used to make a mush. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 378 |
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 |
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 |
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 |
12373 | Descurainia pinnata ssp. pinnata 1273 | Gosiute 79 | c11 38 | 382 | Food 1 | Porridge 44 | Seeds used to make a mush. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 382 |
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 |
36370 | Salvia apiana Jepson 3555 | Diegueno 65 | hedges86 85 | 39 | Food 1 | Porridge 44 | Seeds mixed with wheat or wild oats, toasted, ground fine and eaten as a dry cereal. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 39 |
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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) );