142 Reed Birds of the Markets. [ ZOE 
and they are used in the same manner as the seeds of Salvia, devel- 
oping apparently even a greater quantity of mucilage when wetted. 
Among the Indians it is called “ Chan,” and to the attolle or gruel 
made by mixing it with corn they apply the name “Bate.’’ Its ar- 
omatic properties are destroyed by cooking, but the mucilaginous 
property is largely developed. It makes a rather tasteless dish un- 
less a little salt is added, or, as the Indians remedy the defect, a 
syrup made from sugar is sprinkled over it. 
Both the drink and the attolle prepared from Chian grande, are © 
sold in the markets, the Indian women keeping it in large gourds, 
covered over the top with banana leaves for cleanliness. In sup- 
plying customers a small gourd is used as a dipper, and water is 
added whenever the attolle becomes too thick. 
Tea made from the roots of Ayptis suaveoleus is used to purify 
the blood, and it is also used as a remedy for the diseases of women. 
THE “REED BIRDS” OF THE SAN FRANCISCO 
MARKETS. 
BY WALTER E. BRYANT. 
For an indefinite number of years there have been exposed for 
sale in the markets of San Francisco, particularly during the sum- 
_ mer, small Californian birds, picked, and six of them ranged side by 
side with a skewer running through them. The entire bird, al- 
though picked and drawn, requires more than a passing glance to 
determine to what one of several species it belongs, for the ‘‘reed . 
bird’’ of San Francisco, it is almost needless to say, is not the true 
reed bird or rice bird of the Atlantic Coast which is presumably the 
bobolink ( Dolichonyx oryzivorus ), although occasionally other spe- 
cies may be substituted. I have made it a practice never to pass a 
stall where so-called ‘‘reed birds”’ are offered for sale without stop- 
ping and noting the species, or at least the genus to which they be- 
longed, and have been surprised to find to what extent harmless if 
not positively beneficial birds are slaughtered that the scant morsel 
of flesh on either side of the keel of the breast - bone may be served 
as an entrée in the better class of San Francisco restaurants. 
First it will be interesting to know what is a San Francisco “reed 
bird?”’ Generally speaking, it is a horned lark ( Ofocoris), known — 
to the market men and pot-hunters who furnish them, as ‘‘bean 
