naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
29542 | 3105 | 95 | 82 | 346 | 1 | 85 | 'Berries' chewed as gum, particularly with chili. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 346 |
29473 | 3102 | 89 | 2 | 213 | 1 | 85 | 'Berries' eaten or chewed like gum. | 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 213 |
14199 | 1538 | 71 | 64 | 184 | 1 | 'Female' stems used for food. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 184 | |
1728 | 89 | 15 | 45 | 145 | 1 | 27 | 'Hearts' and roots pit baked, crushed and fermented into an intoxicating beverage. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 145 |
27229 | 2938 | 133 | 3 | 234 | 1 | 'Little cones' and buds used for food. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 234 | |
6197 | 442 | 11 | 95 | 45 | 1 | 85 | 'Milk' squeezed from leaves and stems and chewed as gum. | 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 45 |
14190 | 1537 | 4 | 132 | 131 | 1 | 'Mouse nuts' found in mice caches, cooked and eaten with seal oil. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 131 | |
9761 | 928 | 105 | 70 | 24 | 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 | |
9771 | 928 | 266 | 70 | 24 | 1 | 'Nuts' shaken out of the dried fruits, rolled over hot 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 | |
9772 | 928 | 289 | 70 | 24 | 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 24 | |
35577 | 3510 | 38 | 4 | 319 | 1 | 4 | 'Potatoes' at the end of the roots dried, boiled and used for food. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
37159 | 3586 | 157 | 141 | 155 | 1 | 52 | 'Seeds' (actually fruits) used for food. | Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 155 |
26364 | 2873 | 206 | 43 | 104 | 1 | 31 | A great number of varieties of beans were used. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104 |
35177 | 3480 | 215 | 23 | 85 | 1 | 31 | Acid-tasting leaves eaten like lettuce. | 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 85 |
25234 | 2715 | 151 | 73 | 17 | 1 | 31 | Acid-tasting leaves used as a salad. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17 |
20509 | 2212 | 105 | 70 | 35 | 1 | 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 |
31987 | 3256 | 282 | 181 | 249 | 1 | 2 | Acorn flour used to make bread. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249 |
31989 | 3256 | 282 | 181 | 249 | 1 | 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 |
20504 | 2212 | 105 | 70 | 35 | 1 | 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 |
31838 | 3251 | 24 | 31 | 121 | 1 | 47 | Acorn meat considered a delicacy and favored at social and ceremonial occasions. | 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 121 |
31933 | 3255 | 24 | 31 | 121 | 1 | 47 | Acorn meat considered a delicacy and favored at social and ceremonial occasions. | 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 121 |
31995 | 3257 | 24 | 31 | 121 | 1 | 47 | Acorn meat considered a delicacy and favored at social and ceremonial occasions. | 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 121 |
32183 | 3270 | 24 | 31 | 121 | 1 | 47 | Acorn meat considered a delicacy and favored at social and ceremonial occasions. | 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 121 |
20503 | 2212 | 105 | 70 | 35 | 1 | 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 |
32453 | 3289 | 134 | 78 | 6 | 1 | Acorns baked and used for food. | 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 | |
32057 | 3263 | 2 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32064 | 3263 | 43 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32080 | 3263 | 124 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32098 | 3263 | 222 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32102 | 3264 | 2 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32104 | 3264 | 43 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32110 | 3264 | 107 | 79 | 64 | 1 | Acorns boiled and eaten. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 64 | |
32112 | 3264 | 124 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32116 | 3264 | 222 | 19 | 47 | 1 | Acorns boiled 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 47 | |
32021 | 3258 | 183 | 65 | 246 | 1 | 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 | 3270 | 183 | 65 | 246 | 1 | 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 |
32460 | 3289 | 157 | 74 | 40 | 1 | Acorns boiled like beans and roasted over coals. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 40 | |
32416 | 3289 | 12 | 52 | 41 | 1 | Acorns boiled, pounded and mixed with mescal. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41 | |
32449 | 3289 | 100 | 107 | 99 | 1 | 56 | Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
31899 | 3253 | 138 | 51 | 66 | 1 | 44 | Acorns boiled, simmered to remove lye, ground, sifted and made into mush with bear oil seasoning. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
31898 | 3253 | 138 | 51 | 66 | 1 | 88 | Acorns boiled, simmered to remove lye, ground, sifted and made into pie. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
31900 | 3253 | 138 | 51 | 66 | 1 | 75 | Acorns boiled, simmered to remove lye, ground, sifted, cooked in soup stock to flavor and eaten. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
32281 | 3273 | 38 | 4 | 320 | 1 | 31 | Acorns boiled, split open and eaten like a vegetable. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
32125 | 3265 | 53 | 25 | 27 | 1 | Acorns buried in the mud for leaching and used for food. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 | |
32026 | 3260 | 188 | 27 | 47 | 1 | 85 | Acorns chewed as a confection. | 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 47 |
32287 | 3273 | 125 | 156 | 31 | 1 | 56 | Acorns chopped and cooked in soups and meats. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31 |
32288 | 3273 | 125 | 156 | 31 | 1 | Acorns chopped, cooked over fire and eaten. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31 | |
20527 | 2212 | 202 | 40 | 83 | 1 | 5 | Acorns collected by woodpeckers. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
31982 | 3256 | 144 | 100 | 142 | 1 | 44 | Acorns considered a staple food and used to make mush. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
32213 | 3270 | 144 | 100 | 142 | 1 | 44 | Acorns considered a staple food and used to make mush. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
32259 | 3272 | 144 | 100 | 142 | 1 | 75 | Acorns considered a staple food and used to make mush. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
32592 | 3295 | 144 | 100 | 142 | 1 | 44 | Acorns considered a staple food and used to make mush. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
20537 | 2212 | 266 | 70 | 35 | 1 | 75 | Acorns considered the main staple. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20544 | 2212 | 289 | 70 | 35 | 1 | 75 | Acorns considered the main staple. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20507 | 2212 | 105 | 70 | 35 | 1 | 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 |
31963 | 3255 | 281 | 109 | 265 | 1 | 4 | Acorns dried and preserved for future use. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 265 |
31988 | 3256 | 282 | 181 | 249 | 1 | 4 | Acorns dried for winter use. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249 |
31947 | 3255 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31971 | 3256 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32009 | 3257 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32150 | 3266 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32196 | 3270 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32249 | 3272 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32603 | 3296 | 106 | 60 | 56 | 1 | 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31848 | 3251 | 128 | 24 | 193 | 1 | 75 | Acorns eaten as a staple food. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
32201 | 3270 | 128 | 24 | 193 | 1 | 75 | Acorns eaten as a staple food. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
32027 | 3260 | 188 | 27 | 19 | 1 | Acorns eaten fresh from the shell. | 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 | |
32451 | 3289 | 100 | 107 | 99 | 1 | Acorns eaten raw by children. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 | |
32090 | 3263 | 159 | 18 | 22 | 1 | 75 | Acorns eaten raw, boiled, roasted in ashes or dried, ground and cooked like corn meal. | 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 22 |
32417 | 3289 | 12 | 52 | 41 | 1 | Acorns eaten raw. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41 | |
32611 | 3250 | 15 | 45 | 148 | 1 | Acorns eaten raw. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148 | |
32025 | 3260 | 14 | 87 | 174 | 1 | Acorns eaten whole and raw, ground on a metate or boiled. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174 | |
32060 | 3263 | 14 | 87 | 174 | 1 | Acorns eaten whole and raw, ground on a metate or boiled. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174 | |
32608 | 3250 | 14 | 87 | 174 | 1 | Acorns eaten whole and raw, ground on a metate or boiled. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174 | |
20515 | 2212 | 199 | 109 | 168 | 1 | 75 | Acorns form one of the principal foods. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168 |
20546 | 2212 | 290 | 109 | 168 | 1 | 75 | Acorns form one of the principal foods. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168 |
31850 | 3251 | 128 | 24 | 194 | 1 | 59 | Acorns formerly gathered for storage in acorn granaries. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32203 | 3270 | 128 | 24 | 194 | 1 | 59 | Acorns formerly gathered for storage in acorn granaries. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
31954 | 3255 | 128 | 24 | 194 | 1 | 59 | Acorns formerly stored in acorn granaries. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32017 | 3257 | 128 | 24 | 194 | 1 | 59 | Acorns formerly stored in acorn granaries. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32036 | 3261 | 128 | 24 | 194 | 1 | 59 | Acorns formerly stored in acorn granaries. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32587 | 3295 | 128 | 24 | 194 | 1 | 59 | Acorns formerly stored in acorn granaries. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32076 | 3263 | 101 | 76 | 41 | 1 | 75 | Acorns formerly used as a staple food. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 41 |
32096 | 3263 | 207 | 19 | 47 | 1 | Acorns formerly used extensively for food. | 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 47 | |
32114 | 3264 | 207 | 19 | 47 | 1 | Acorns formerly used extensively for food. | 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 47 | |
32273 | 3273 | 33 | 57 | 26 | 1 | Acorns formerly used for food. | Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 26 | |
32388 | 3285 | 177 | 154 | 327 | 1 | Acorns freed from tannic acid by boiling with wood ashes and used for food. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 327 | |
31849 | 3251 | 128 | 24 | 194 | 1 | 75 | Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
31952 | 3255 | 128 | 24 | 194 | 1 | 75 | Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32202 | 3270 | 128 | 24 | 194 | 1 | 75 | Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32067 | 3263 | 89 | 2 | 215 | 1 | 86 | Acorns ground and added to flavor beef or deer soups. | 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 215 |
32068 | 3263 | 89 | 2 | 74 | 1 | 86 | Acorns ground and added to flavor beef or deer soups. | 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 74 |
31835 | 3251 | 24 | 31 | 121 | 1 | 2 | Acorns ground into a fine meal and used to make bread. | 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 121 |
31930 | 3255 | 24 | 31 | 121 | 1 | 2 | Acorns ground into a fine meal and used to make bread. | 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 121 |
31992 | 3257 | 24 | 31 | 121 | 1 | 2 | Acorns ground into a fine meal and used to make bread. | 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 121 |
32180 | 3270 | 24 | 31 | 121 | 1 | 2 | Acorns ground into a fine meal and used to make bread. | 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 121 |
32570 | 3294 | 131 | 5 | 55 | 1 | Acorns ground into a fine meal, sun dried, made into porridge and eaten with deer meat. | Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 55 | |
32569 | 3294 | 131 | 5 | 55 | 1 | 41 | Acorns ground into a fine meal, sun dried, made into porridge, cooked and eaten as a dessert. | Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 55 |
31981 | 3256 | 144 | 100 | 142 | 1 | 2 | Acorns ground into a meal and used to make bread and biscuits. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
32212 | 3270 | 144 | 100 | 142 | 1 | 2 | Acorns ground into a meal and used to make bread and biscuits. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
32257 | 3272 | 144 | 100 | 142 | 1 | 2 | Acorns ground into a meal and used to make bread and biscuits. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |