naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
847 | 38 | 115 | 66 | 105 | 1 | 83 | Stem, leaf and flower placed inside fish cavity as a preservative. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 105 |
2461 | 171 | 105 | 71 | 382 | 1 | 83 | Wood used to smoke salmon, eels and deer meat. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
2503 | 172 | 87 | 14 | 224 | 1 | 83 | Wood used to smoke fish and meat. | 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 224 |
2666 | 176 | 255 | 36 | 5 | 1 | 83 | Wood used to smoke fish. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 |
2950 | 204 | 58 | 47 | 28 | 1 | 83 | Barked split sticks, four inches long, boiled in sturgeon oil to keep the oil fresh during storage. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 28 |
7185 | 580 | 58 | 47 | 32 | 1 | 83 | Soft, rotten wood burned to make a slow, smoky fire to smoke cure meat and fish. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 32 |
7241 | 580 | 173 | 20 | 416 | 1 | 83 | Birch bark keeps the food stored in it from spoiling. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 416 |
9314 | 882 | 255 | 36 | 16 | 1 | 83 | Used for smoking fish and as a mosquito repellent. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 |
10542 | 1055 | 173 | 20 | 420 | 1 | 83 | Leaves used to line buckets when picking blueberries and cover them to prevent spoiling. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 420 |
11132 | 1102 | 233 | 92 | 61 | 1 | 83 | Used with narrow leaf cottonwood to smoke salmon. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61 |
22508 | 2423 | 76 | 30 | 23 | 1 | 83 | Plants dried, pulverized and used to preserve meat and berries. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 23 |
23231 | 2504 | 76 | 30 | 70 | 1 | 83 | Leaves pulverized and sprinkled on meats as a preservative. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 70 |
23569 | 2557 | 206 | 43 | 121 | 1 | 83 | Plant used to line the blueberry pail to keep the berries from spoiling. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 121 |
29597 | 3106 | 58 | 47 | 52 | 1 | 83 | Dry, rotted wood used to make a fire to smoke cure whitefish and moose meat. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 52 |
29663 | 3106 | 255 | 36 | 5 | 1 | 83 | Wood used to smoke fish. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 |
32849 | 3337 | 259 | 10 | 216 | 1 | 83 | Branches used in bottoms of berry baskets and on top of the berries to keep them fresh. | 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 216 |
33489 | 3368 | 210 | 25 | 32 | 1 | 83 | Berries mixed with elderberries and buried with them for preservation. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 32 |
34819 | 3463 | 133 | 3 | 273 | 1 | 83 | Fruit used to make jam and jelly. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 273 |
36072 | 3547 | 233 | 92 | 68 | 1 | 83 | Wood used to smoke salmon. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 68 |
41556 | 4052 | 177 | 154 | 325 | 1 | 83 | Bark cooked with rendering fat as a preservative. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325 |
41557 | 4052 | 177 | 17 | 76 | 1 | 83 | Inner bark cooked with buffalo fat as a preservative, to prevent it from becoming rancid. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76 |