naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
34905 | 3469 | 1 | 84 | 169 | 1 | 1 | Fruits used to make jelly. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 169 |
33422 | 3364 | 2 | 19 | 49 | 1 | 1 | Fruits preserved 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 49 |
43777 | 4225 | 2 | 19 | 54 | 1 | 1 | Dried fruits eaten as a paste. | 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 54 |
13062 | 1393 | 4 | 132 | 79 | 1 | 1 | Berries mixed with other berries and used to make jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 79 |
14833 | 1632 | 4 | 132 | 81 | 1 | 1 | Berries made into a jam. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 81 |
33748 | 3397 | 4 | 132 | 87 | 1 | 1 | Berries made into jams and jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 87 |
33865 | 3417 | 4 | 132 | 89 | 1 | 1 | Rose hip juice used to make jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33866 | 3417 | 4 | 132 | 89 | 1 | 1 | Rose hip pulp, with seeds and skins removed, used to make jams and marmalades. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
34330 | 3440 | 4 | 132 | 91 | 1 | 1 | Fruit used to make a superior jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 91 |
34444 | 3453 | 4 | 132 | 93 | 1 | 1 | Berries made into jams and jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 93 |
34878 | 3465 | 4 | 132 | 99 | 1 | 1 | Fruit used to make an excellent jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 99 |
34948 | 3470 | 4 | 132 | 101 | 1 | 1 | Fruit made into jams and jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 101 |
42305 | 4085 | 4 | 132 | 105 | 1 | 1 | Fruit used to make a very superior jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 105 |
42434 | 4089 | 4 | 132 | 109 | 1 | 1 | Berries mixed with rose hip pulp and sugar to make jam. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109 |
43025 | 4130 | 4 | 132 | 111 | 1 | 1 | Berries used to make jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 111 |
14959 | 1640 | 7 | 67 | 91 | 1 | 1 | Fruit gathered, cultivated and preserved. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 91 |
30452 | 3171 | 7 | 67 | 95 | 1 | 1 | Fruit made into preserves. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 95 |
30468 | 3172 | 7 | 67 | 95 | 1 | 1 | Fruit made into jelly. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 95 |
30708 | 3181 | 7 | 67 | 96 | 1 | 1 | Cherries made into preserves. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 96 |
33451 | 3367 | 7 | 67 | 87 | 1 | 1 | Fruit preserved. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 87 |
34448 | 3453 | 7 | 67 | 92 | 1 | 1 | Fruit preserved. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 92 |
34906 | 3469 | 7 | 67 | 94 | 1 | 1 | Fruit used to make preserves. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 94 |
41959 | 4070 | 7 | 67 | 104 | 1 | 1 | Berries made into preserves and butter. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 104 |
42015 | 4074 | 7 | 67 | 104 | 1 | 1 | Berries made into preserves and butter. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 104 |
43140 | 4135 | 7 | 67 | 107 | 1 | 1 | Berries made into preserves. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 107 |
33721 | 3396 | 9 | 150 | 67 | 1 | 1 | Berries used to make jam. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67 |
34378 | 3445 | 9 | 150 | 67 | 1 | 1 | Fruits used to make jelly. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67 |
42464 | 4090 | 9 | 150 | 68 | 1 | 1 | Fruit used to make jams and jellies. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 68 |
29936 | 3153 | 10 | 19 | 45 | 1 | 1 | Beans boiled, pounded or ground, hand kneaded and made into a jam. | 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 |
8779 | 822 | 11 | 95 | 46 | 1 | 1 | Fruit used to make jelly. | 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 46 |
18572 | 2056 | 11 | 95 | 45 | 1 | 1 | Berries boiled and made into jelly or preserves. | 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 |
21897 | 2373 | 11 | 95 | 46 | 1 | 1 | Fruit cooked with a sweet substance, strained and eaten as jelly. | 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 46 |
30977 | 3183 | 11 | 95 | 46 | 1 | 1 | Fruit cooked to make a preserve. | 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 46 |
33018 | 3349 | 11 | 95 | 46 | 1 | 1 | Dried fruits ground, pulp mixed with water and sugar and cooked to make jam. | 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 46 |
33080 | 3352 | 11 | 95 | 46 | 1 | 1 | Dried fruits ground, pulp mixed with water and sugar and cooked to make jam. | 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 46 |
33081 | 3352 | 11 | 95 | 49 | 1 | 1 | Fruits formerly used to make jam. | 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 49 |
33778 | 3402 | 11 | 95 | 44 | 1 | 1 | Fruit used to make jelly. | 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 44 |
34266 | 3436 | 11 | 95 | 46 | 1 | 1 | Rose pulps squeezed into water and boiled to make jelly. | 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 46 |
36858 | 3569 | 11 | 95 | 46 | 1 | 1 | Fruit cooked with a sweet substance, strained and eaten as jelly. | 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 46 |
8151 | 757 | 15 | 45 | 147 | 1 | 1 | Fruit used to make a kind of butter. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 147 |
8988 | 845 | 15 | 45 | 156 | 1 | 1 | Fruit used to make a kind of butter. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 156 |
37764 | 3657 | 17 | 139 | 49 | 1 | 1 | Berries used to make jelly. | Nickerson, Gifford S., 1966, Some Data on Plains and Great Basin Indian Uses of Certain Native Plants, Tebiwa 9(1):45-51, page 49 |
33089 | 3352 | 19 | 129 | 139 | 1 | 1 | Berries mixed with sugar and made into jam. | Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 139 |
34452 | 3453 | 21 | 53 | 209 | 1 | 1 | Berries cooked into jam. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209 |
34591 | 3457 | 21 | 53 | 209 | 1 | 1 | Berries cooked into jam. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209 |
34775 | 3463 | 21 | 53 | 209 | 1 | 1 | Berries cooked with wild raspberries and other fruits into a thick jam, dried and used for food. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209 |
36778 | 3567 | 21 | 53 | 203 | 1 | 1 | Berries used to make jelly. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 203 |
2914 | 204 | 23 | 26 | 26 | 1 | 1 | Berries used to make preserves. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26 |
34035 | 3427 | 23 | 111 | 22 | 1 | 1 | Berries used to make jelly. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 22 |
34103 | 3428 | 23 | 111 | 22 | 1 | 1 | Berries used to make jelly. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 22 |
30302 | 3161 | 24 | 31 | 119 | 1 | 1 | Fruit boiled, sweetened with sugar and used to make jelly. | 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 119 |
32801 | 3329 | 24 | 31 | 131 | 1 | 1 | Plant boiled into a jelly-like substance and eaten. | 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 131 |
36641 | 3566 | 24 | 31 | 138 | 1 | 1 | Berries used to make jams and jellies. | 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 138 |
43552 | 4190 | 24 | 31 | 145 | 1 | 1 | Fruit used to make jelly. | 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 145 |
33723 | 3396 | 27 | 134 | 73 | 1 | 1 | Berries used to make jelly. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 73 |
34037 | 3427 | 27 | 134 | 86 | 1 | 1 | Berries used to make jam. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 86 |
34909 | 3469 | 27 | 134 | 79 | 1 | 1 | Berries used to make jelly. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 79 |
37820 | 3658 | 27 | 134 | 76 | 1 | 1 | Berries used to make jam. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 76 |
37821 | 3658 | 27 | 34 | 12 | 1 | 1 | Berries used to make jelly. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
42437 | 4089 | 27 | 134 | 76 | 1 | 1 | Berries used to make jam. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 76 |
43030 | 4130 | 27 | 134 | 77 | 1 | 1 | Berries used to make jelly. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 77 |
14976 | 1640 | 32 | 86 | 56 | 1 | 1 | Berries used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
15727 | 1707 | 32 | 86 | 39 | 1 | 1 | Berries used to make jam and canned for future use. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39 |
15747 | 1709 | 32 | 86 | 39 | 1 | 1 | Berries made into jelly or canned for future use. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39 |
22186 | 2388 | 32 | 86 | 56 | 1 | 1 | Fruit used to make clear jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
23490 | 2532 | 32 | 86 | 48 | 1 | 1 | Berries used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48 |
30228 | 3160 | 32 | 1 | 50 | 1 | 1 | Fruit used to make jelly. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50 |
30487 | 3172 | 32 | 86 | 58 | 1 | 1 | Fruit used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58 |
34687 | 3461 | 32 | 86 | 57 | 1 | 1 | Fruit used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
34754 | 3462 | 32 | 86 | 57 | 1 | 1 | Fruit used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
34917 | 3469 | 32 | 86 | 57 | 1 | 1 | Berries used to make jelly and jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
34918 | 3469 | 32 | 86 | 58 | 1 | 1 | Fruit used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58 |
36495 | 3564 | 32 | 1 | 33 | 1 | 1 | Berries used to make jellies. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 33 |
36658 | 3566 | 32 | 1 | 33 | 1 | 1 | Berries used to make jellies. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 33 |
36659 | 3566 | 32 | 86 | 32 | 1 | 1 | Berries used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32 |
37823 | 3658 | 33 | 39 | 181 | 1 | 1 | Fruit used to make excellent preserves. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 181 |
6286 | 446 | 38 | 4 | 320 | 1 | 1 | Flowers cut up, stewed and eaten like preserves. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
30490 | 3172 | 58 | 47 | 53 | 1 | 1 | Juice used to make jelly. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 53 |
33514 | 3371 | 58 | 47 | 55 | 1 | 1 | Berries used to make jam and eaten with fish, meat or bannock. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 55 |
42118 | 4079 | 58 | 47 | 63 | 1 | 1 | Berries made into jam and eaten with fish and bannock. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 63 |
43040 | 4130 | 58 | 47 | 65 | 1 | 1 | Fruit used to make jam or jelly. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 65 |
4487 | 345 | 65 | 85 | 15 | 1 | 1 | Berries used to make jelly. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 15 |
42440 | 4089 | 68 | 171 | 22 | 1 | 1 | Berries used to make jams and jellies. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 22 |
33877 | 3417 | 72 | 54 | 101 | 1 | 1 | Used to make jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
43050 | 4130 | 72 | 54 | 106 | 1 | 1 | Berries used to make jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 106 |
14857 | 1633 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
14859 | 1634 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
14931 | 1638 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
15034 | 1641 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
41776 | 4059 | 87 | 14 | 294 | 1 | 1 | Plant boiled with sugar to make jam. | 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 294 |
5527 | 404 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
12408 | 1275 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
15428 | 1676 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
15968 | 1744 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
16572 | 1821 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
16662 | 1832 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
19923 | 2136 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
22868 | 2447 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
27551 | 2959 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 |
33380 | 3361 | 92 | 41 | 68 | 1 | 1 | Berries made excellent jam. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 68 |
34795 | 3463 | 92 | 41 | 74 | 1 | 1 | Berries made into jam. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 74 |