Ill 
The last edible Composite to be mentioned is Microseris nutans 
Gray, with succulent almost transparent roots full of a bitterish 
milky juice, which are eaten raw by the Nez Percés Indians. 
The PortuLacaceak contain one species noted from the earii- 
est days as an important Indian food plant, Lewssta rediviva 
Pursh, the « Spatlum ” and « Chitah” of the natives, the “ Bitter- 
root’ of the whites, ranging from the Rocky Mountains to the 
Pacific, and giving its name to the Bitter-root mountains of Mon- 
tana. It is a handsome little plant and very remarkable for its 
wonderful vitality, having been revived and successfully planted 
after being kept months in herbarium. The roots, 3 or 4 or more, 
are curled and twisted and seldom thicker than a goose quill; their 
brownish-red bark is intensely bitter while the inner white and 
farinaceous part is quite palatable and nutritious, although having 
in the raw state a slight bitterish flavor. Boiled or otherwise 
cooked they are excellent food, extensively used by the Indians. 
An analysis by Prof. Trimble yielded about 15 per cent. of gum 
and mucilage, 3 or 4 of albuminoids and 8 or 9 of starch; no evi- 
dence of sugar could be obtained. The statement once made by 
a too credulous observer, and since often repeated by authors that 
this root “abounds in concentrated nutriment,” is certainly very 
much exaggerated. The other species, L. drachycalyx Eng. has 
similar roots. 
In the Matvacear we find but one genus with fleshy edible 
roots, Callirrhoe Nutt. One of the handsomest species, C. digitata 
Nutt. of the southern plains, has a fusiform root, in shape and size 
between a small turnip and a parsnip, said to be even more pleas- 
ant tasted than that of Psoralea and highly prized by the natives. 
C. pedata Gray, of the Texas prairies, and ‘other species have 
similar farinaceous roots. 
The showy genus Amoreuxia, of the BrxiNeag, is represented — 
in our country by A. Wrightii Gray, of southwest Texas and A. pal- 
matifida DC. (A. Schiedeana Planch.) of Arizona and Mexico. The 
roots of the former are greedily devoured by peccaries and other 
animals; those of the latter when roasted have the taste of : the 
Parsnip and carrot, and are eaten by the Papago and Pimo Indians 
as well as by the Mexicans under the name of “ Sayas.” 
- Turning to the mountains of New Mexico, Arizona and Texas, 
