naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
9465 | 897 | 24 | 31 | 52 | 1 | 75 | Parched seeds ground into 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 52 |
9499 | 899 | 185 | 50 | 48 | 1 | 75 | Seeds ground into a meal and eaten. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 48 |
9533 | 904 | 193 | 19 | 23 | 1 | 75 | Seeds parched, ground and eaten as a pinole in combination with other meal. | 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 23 |
9534 | 904 | 193 | 104 | 73 | 1 | 75 | Seeds parched, ground and eaten as pinole. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 73 |
9535 | 905 | 183 | 153 | 98 | 1 | 75 | Seeds parched, ground and eaten as meal. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 98 |
9551 | 910 | 89 | 2 | 67 | 1 | 75 | Seeds ground and eaten as a ground or parched meal. | 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 67 |
9558 | 910 | 157 | 74 | 44 | 1 | 75 | Seeds of several species ground and used like corn. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 44 |
10024 | 973 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
10071 | 979 | 95 | 37 | 92 | 1 | 75 | Eaten and considered to be almost a staple food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92 |
10115 | 993 | 137 | 89 | 370 | 1 | 75 | Seeds eaten as a pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 370 |
10139 | 1002 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
10337 | 1026 | 207 | 19 | 24 | 1 | 75 | Used as one of the most important food plants. | 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 24 |
10493 | 1051 | 176 | 144 | 239 | 1 | 75 | Seeds or nuts used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
10980 | 1101 | 176 | 144 | 238 | 1 | 75 | Berries used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
11211 | 1110 | 100 | 112 | 123 | 1 | 75 | Nut meats crushed and added to hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11423 | 1130 | 176 | 144 | 238 | 1 | 75 | Berries used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
11734 | 1164 | 188 | 27 | 45 | 1 | 75 | Seeds parched, sun dried, stored, ground into flour and used as a staple 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 45 |
11798 | 1178 | 15 | 45 | 156 | 1 | 75 | Seeds used to make flour. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 156 |
11806 | 1178 | 291 | 6 | 67 | 1 | 75 | Tiny seeds ground, mixed with corn meal and made into steamed cakes. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
11984 | 1217 | 2 | 19 | 33 | 1 | 75 | Roots dried and ground into meal. | 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 33 |
11988 | 1217 | 107 | 79 | 58 | 1 | 75 | Dried roots ground into flour. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 58 |
11993 | 1217 | 124 | 19 | 33 | 1 | 75 | Roots dried and ground into meal. | 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 33 |
11997 | 1217 | 222 | 19 | 33 | 1 | 75 | Roots dried and ground into meal. | 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 33 |
12348 | 1271 | 44 | 125 | 187 | 1 | 75 | Seeds harvested, winnowed, parched, ground and the meal eaten. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
12362 | 1271 | 195 | 136 | 5 | 1 | 75 | Seeds ground, parched and used to make pinole. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
12385 | 1273 | 193 | 104 | 77 | 1 | 75 | Seeds parched, ground, mixed with water and eaten as pinole. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 77 |
12399 | 1274 | 183 | 153 | 98 | 1 | 75 | Seeds parched, ground and eaten as meal. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 98 |
12409 | 1275 | 89 | 2 | 220 | 1 | 75 | Seeds parched and ground into a flour. | 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 220 |
12473 | 1292 | 183 | 65 | 245 | 1 | 75 | Roots roasted and ground into flour. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 245 |
12515 | 1300 | 95 | 126 | 158 | 1 | 75 | Seeds ground into meal. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
12516 | 1300 | 95 | 126 | 158 | 1 | 75 | Seeds ground into meal. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
12517 | 1301 | 95 | 126 | 158 | 1 | 75 | Seeds ground into meal. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
12866 | 1353 | 24 | 31 | 49 | 1 | 75 | Berries and stems were an important and dependable food source. | 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 49 |
12918 | 1365 | 44 | 125 | 187 | 1 | 75 | Seeds parched, ground and the flour eaten dry. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
12924 | 1366 | 288 | 125 | 187 | 1 | 75 | Seeds pounded, winnowed, parched and ground into a meal. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
12986 | 1374 | 176 | 144 | 239 | 1 | 75 | Seeds used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
13043 | 1386 | 50 | 16 | 255 | 1 | 75 | Seeds used in pinole. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 255 |
13057 | 1391 | 202 | 40 | 101 | 1 | 75 | Grain grounded into a fine powder and used in pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 101 |
13266 | 1415 | 137 | 89 | 370 | 1 | 75 | Seeds eaten as a pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 370 |
13269 | 1415 | 200 | 96 | 86 | 1 | 75 | Seeds used to make pinoles. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 86 |
13546 | 1433 | 44 | 125 | 187 | 1 | 75 | Seeds parched, ground and the flour eaten dry. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
13828 | 1486 | 44 | 125 | 187 | 1 | 75 | Seeds parched, ground and the flour eaten dry. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
13975 | 1498 | 106 | 60 | 29 | 1 | 75 | Seeds pounded into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29 |
13989 | 1502 | 106 | 60 | 29 | 1 | 75 | Seeds pounded into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29 |
14047 | 1512 | 106 | 60 | 29 | 1 | 75 | Seeds pounded into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29 |
14112 | 1526 | 106 | 60 | 30 | 1 | 75 | Seeds pounded and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30 |
14119 | 1528 | 106 | 60 | 30 | 1 | 75 | Seeds pounded into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30 |
14188 | 1536 | 106 | 60 | 30 | 1 | 75 | Seeds pounded into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30 |
14208 | 1544 | 24 | 31 | 72 | 1 | 75 | Parched seeds ground into 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 72 |
14347 | 1561 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
14682 | 1603 | 100 | 112 | 123 | 1 | 75 | Nut meats crushed and added to hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14727 | 1607 | 24 | 31 | 49 | 1 | 75 | Berries and stems were an important and dependable food source. | 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 49 |
14750 | 1611 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
14753 | 1614 | 50 | 16 | 255 | 1 | 75 | Seeds used in pinole. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 255 |
14947 | 1639 | 176 | 144 | 239 | 1 | 75 | Berries used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
15340 | 1666 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
15357 | 1668 | 4 | 132 | 119 | 1 | 75 | Bulbs pounded into a flour. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 119 |
15379 | 1669 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
16560 | 1821 | 15 | 45 | 158 | 1 | 75 | Seeds used to make flour. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 158 |
16561 | 1821 | 24 | 31 | 76 | 1 | 75 | Dried seeds ground and mixed with flour from other seeds. | 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 76 |
16569 | 1821 | 82 | 73 | 12 | 1 | 75 | Powdered seed meal boiled or made into cakes with grease. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 12 |
16573 | 1821 | 89 | 2 | 67 | 1 | 75 | Seeds ground and eaten as a ground or parched meal. | 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 67 |
16582 | 1821 | 106 | 60 | 34 | 1 | 75 | Roasted seeds pounded, ground into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 34 |
16588 | 1821 | 135 | 73 | 12 | 1 | 75 | Powdered seed meal boiled or made into cakes with grease. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 12 |
16590 | 1821 | 147 | 125 | 187 | 1 | 75 | Seeds winnowed, parched, ground and eaten as pinole. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
16613 | 1821 | 183 | 153 | 98 | 1 | 75 | Seeds parched, ground and eaten as meal. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 98 |
16615 | 1821 | 185 | 50 | 47 | 1 | 75 | Seeds ground into a meal and eaten. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 47 |
16622 | 1821 | 193 | 11 | 103 | 1 | 75 | Seeds ground into meal and used as food. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 103 |
16628 | 1821 | 212 | 73 | 12 | 1 | 75 | Powdered seed meal boiled or made into cakes with grease. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 12 |
16663 | 1832 | 89 | 2 | 67 | 1 | 75 | Seeds ground and eaten as a ground or parched meal. | 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 67 |
16733 | 1843 | 200 | 96 | 86 | 1 | 75 | Seeds used to make pinoles. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 86 |
16734 | 1844 | 137 | 89 | 394 | 1 | 75 | Seeds used as an important source of pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 394 |
16735 | 1844 | 200 | 96 | 86 | 1 | 75 | Seeds used to make pinoles. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 86 |
16736 | 1845 | 50 | 16 | 254 | 1 | 75 | Seeds eaten as a pinole. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 254 |
16740 | 1848 | 281 | 109 | 274 | 1 | 75 | Seeds used to make pinole. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 274 |
16888 | 1851 | 176 | 144 | 239 | 1 | 75 | Growing stalks used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
17401 | 1910 | 137 | 89 | 313 | 1 | 75 | Seeds used for pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 313 |
17404 | 1911 | 50 | 16 | 255 | 1 | 75 | Seeds used for pinole. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 255 |
17537 | 1934 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
17685 | 1969 | 144 | 100 | 158 | 1 | 75 | Eaten fresh, dried or ground into flour and used like acorn meal. | 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 158 |
18212 | 2031 | 100 | 112 | 123 | 1 | 75 | Nut meats crushed and added to hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18293 | 2034 | 100 | 112 | 123 | 1 | 75 | Nut meats crushed and added to hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18421 | 2053 | 106 | 60 | 35 | 1 | 75 | Berries seeded, pounded into a meal and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 35 |
18581 | 2056 | 284 | 48 | 257 | 1 | 75 | Ground berries made into a meal, water added and used as a beverage. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
18929 | 2060 | 284 | 48 | 257 | 1 | 75 | Ground berries made into a meal, water added and used as a beverage. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
19306 | 2077 | 101 | 76 | 33 | 1 | 75 | Considered a very important source of food before the introduction of wheat. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 33 |
19307 | 2077 | 101 | 76 | 33 | 1 | 75 | Seeds used to make flour for bread and mush. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 33 |
19743 | 2119 | 50 | 16 | 254 | 1 | 75 | Seeds eaten in pinole. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 254 |
19744 | 2119 | 137 | 89 | 393 | 1 | 75 | Seeds used to make a pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 393 |
19924 | 2136 | 89 | 2 | 67 | 1 | 75 | Seeds ground and eaten as a ground or parched meal. | 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 67 |
20040 | 2159 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
20122 | 2163 | 137 | 89 | 312 | 1 | 75 | Seeds used for pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 312 |
20270 | 2184 | 176 | 144 | 238 | 1 | 75 | Roots used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
20498 | 2212 | 83 | 109 | 187 | 1 | 75 | Acorns used to make a meal. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 187 |
20501 | 2212 | 98 | 109 | 200 | 1 | 75 | Acorns used to make meal. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 200 |
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 |
20508 | 2212 | 105 | 70 | 35 | 1 | 75 | Acorns used to make flour. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
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 |
20535 | 2212 | 230 | 149 | 308 | 1 | 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
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 |