110 
Other tuberous species worthy of mention are P. Geyert Wats., 
P. ambiguum T. & G., and P. Cous Wats., the Indian designation 
« Kous”’ applying likewise to other species. 
The allied genus Cymopterus contains also species with thick 
elongated or tuberous, more or less edible roots, much prized by 
the Indians of the Rocky Mountain region and the Great Basin. 
The best known, as esculents, are C. globosus Wats., C. glomeratus 
Raf., C. montanus T.& G. The latter has a fusiform parsnip-like 
root the size of a man’s finger, of a very agreeable taste, and a 
good vegetable in early spring when soft and tender. C. Fendlert 
Gray, the “ Chimaja” of the Mexicans, is impregnated with a 
pleasant anisate volatile oil, and used to flavor meats and make 
bitters in New Mexico. C. purpureus Wats. is used as a pot-herb 
to season soup and mush by Navajo Indians. 
The immense family of the Composirak presents very few plants 
for our consideration; the most noteworthy belong to the genus 
Cnicus or Thistle. Lewis and Clarke describe a Thistle on the 
Lower Columbia called “Shanataque” by the natives, with fusiform 
root a foot long and about the size of a man’s thumb which when 
baked becomes very palatable and “the sweetest vegetable eaten 
by the Indians.’’ Mr. Thomas Howell thinks the plant must be 
Cnicus edulis Gray, although the specific name of the latter refers 
only to the esculent*qualities of the young stems which are fleshy 
and tender; the value of the root appears to have been overlooked. 
Fremont speaks of another Thistle, not determined, found on the 
middle and lower part of Bear river (in Idaho and Utah), with 
root the size of a carrot and very agreeably flavored. I may also 
mention C. Drummondi Gray, whose edible roots are stated to 
have saved from starvation a lost explorer of the Yellowstone 
Park in 1870. 
The genus Balsamorrhiza Hook., of the Rocky Mountains and 
the Pacific States is characterized by thick and deep roots which 
exude a terebinthine balsam. They are edible, raw or cooked, 
after peeling off the thick bark which contains most of the bal- 
samic oleo-resin. Not only the roots but also the young stalks 
and the seeds were used for food by the Indians. 
The same remarks apply to the allied genus Wyethia Nutt., 
which has likewise fleshy roots and large albuminous seeds. 
