naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
32221 | 3270 | 185 | 50 | 52 | 1 | 75 | Acorns ground into flour, leached 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 52 |
32109 | 3264 | 107 | 79 | 64 | 1 | 75 | Acorns ground into flour. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 64 |
32056 | 3263 | 2 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32063 | 3263 | 43 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32079 | 3263 | 124 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32097 | 3263 | 222 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32101 | 3264 | 2 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32103 | 3264 | 43 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32111 | 3264 | 124 | 19 | 47 | 1 | 75 | Acorns 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 47 |
32115 | 3264 | 222 | 19 | 47 | 1 | 75 | Acorns 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 47 |
20545 | 2212 | 289 | 70 | 35 | 1 | 75 | Acorns leached and ground into flour. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
32384 | 3285 | 173 | 20 | 402 | 1 | 75 | Acorns leached with lye and used as of the most important starchy foods. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
32325 | 3280 | 65 | 122 | 216 | 1 | 75 | Acorns pounded, sun dried, ground and leached. | Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 216 |
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 |
31961 | 3255 | 230 | 149 | 308 | 1 | 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32146 | 3265 | 230 | 149 | 308 | 1 | 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32235 | 3270 | 230 | 149 | 308 | 1 | 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32217 | 3270 | 145 | 109 | 223 | 1 | 75 | Acorns used as the principal vegetable food. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 223 |
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 |
32552 | 3293 | 125 | 108 | 49 | 1 | 75 | Acorns used to make flour. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49 |
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 |
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 |
30048 | 3155 | 288 | 125 | 181 | 1 | 75 | Beans dried thoroughly and pounded into meal. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 181 |
24366 | 2633 | 193 | 11 | 93 | 1 | 75 | Beans formerly pit roasted, ground, mixed with water and eaten as pinole. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 93 |
30110 | 3158 | 188 | 27 | 25 | 1 | 75 | Beans ground into flour 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 25 |
29947 | 3153 | 12 | 52 | 37 | 1 | 75 | Beans ground into flour, mixed with other plant foods and eaten. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 37 |
30147 | 3158 | 193 | 104 | 74 | 1 | 75 | Beans parched, ground and eaten as pinole. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 74 |
24358 | 2633 | 188 | 27 | 45 | 1 | 75 | Beans 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 |
25501 | 2747 | 188 | 27 | 45 | 1 | 75 | Beans 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 |
30084 | 3156 | 193 | 104 | 75 | 1 | 75 | Beans pit cooked, dried, pounded and eaten as pinole. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 75 |
30085 | 3156 | 193 | 19 | 45 | 1 | 75 | Beans pit roasted for several days, dried and ground into a pinole. | 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 45 |
30111 | 3158 | 188 | 27 | 45 | 1 | 75 | Beans pounded in mortars 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 |
30089 | 3156 | 195 | 136 | 5 | 1 | 75 | Beans used to make flour. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
30165 | 3158 | 195 | 136 | 5 | 1 | 75 | Beans used to make flour. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
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 |
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 |
24567 | 2643 | 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 |
24590 | 2647 | 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 |
24592 | 2648 | 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 |
24633 | 2654 | 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 |
24649 | 2658 | 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 |
24791 | 2669 | 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 |
30721 | 3181 | 23 | 26 | 104 | 1 | 75 | Berries considered a staple. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
26710 | 2918 | 157 | 121 | 17 | 1 | 75 | Berries dried, ground into a flour and stored for winter use. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 17 |
33196 | 3352 | 157 | 121 | 26 | 1 | 75 | Berries ground into a flour. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 26 |
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 |
3016 | 204 | 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 |
3144 | 214 | 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 |
4635 | 347 | 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 |
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 |
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 |
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 |
22030 | 2377 | 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 |
30926 | 3182 | 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 |
33412 | 3363 | 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 |
33562 | 3375 | 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 |
33741 | 3396 | 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 |
34183 | 3432 | 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 |
34627 | 3457 | 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 |
34938 | 3469 | 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 |
36925 | 3570 | 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 |
37871 | 3658 | 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 |
42071 | 4077 | 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 |
42137 | 4080 | 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 |
2921 | 204 | 23 | 26 | 100 | 1 | 75 | Berries used as a staple food. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
26353 | 2873 | 138 | 51 | 69 | 1 | 75 | Berry used as a staple article of food. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 69 |
24605 | 2652 | 188 | 27 | 15 | 1 | 75 | Buds and joints used as a staple crop. | 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 15 |
7869 | 700 | 151 | 30 | 14 | 1 | 75 | Bulbs formerly fire baked and used as a sweet and nutritious staple. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
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 |
2121 | 141 | 76 | 30 | 10 | 1 | 75 | Bulbs used as a staple food. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2133 | 141 | 120 | 30 | 10 | 1 | 75 | Bulbs used as a staple food. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
27447 | 2953 | 176 | 144 | 239 | 1 | 75 | Cambium layer used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
28017 | 2968 | 176 | 144 | 239 | 1 | 75 | Cambium layer used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
40959 | 4043 | 78 | 166 | 150 | 1 | 75 | Cambium pit cooked, pounded, formed into cakes, dried, stored and eaten as a staple food. | Gottesfeld, Leslie M. J., 1992, The Importance of Bark Products in the Aboriginal Economies of Northwestern British Columbia, Canada, Economic Botany 46(2):148-157, page 150 |
40963 | 4043 | 86 | 166 | 150 | 1 | 75 | Cambium pit cooked, pounded, formed into cakes, dried, stored and eaten as a staple food. | Gottesfeld, Leslie M. J., 1992, The Importance of Bark Products in the Aboriginal Economies of Northwestern British Columbia, Canada, Economic Botany 46(2):148-157, page 150 |
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 |
31507 | 3214 | 259 | 10 | 90 | 1 | 75 | Cooked, inner rhizome pounded into a flour and used for food. | 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 90 |
35570 | 3508 | 173 | 20 | 396 | 1 | 75 | Corms, a most valued food, boiled fresh, dried or candied with maple sugar. Muskrat and beavers store them in large caches, which the Indians have learned to recognize and appropriate. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 396 |
40829 | 4037 | 234 | 159 | 106 | 1 | 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 |
44511 | 4244 | 234 | 159 | 106 | 1 | 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 |