106 MISSOURI BOTANICAL GARDEN BULLETIN 
Rubus canadensis, dewberry. 
Rubus occidentalis, black raspberry. 
Rubus villosus, high-bush blackberry. 
Eaten raw and used for preserves, jellies, pies, ete. 
Sambucus canadensis, American elder. 
For jellies and preserves. Wine made from both the fruit and 
the flowers. 
Typha latifolia, cat-tail. 
When the inflorescences are still partly covered by the upper 
leaves, their thick fleshy central portions (rhacis) are tender, 
mucilaginous, and juicy, and were used by the Indians in the making 
of a soup. They were also eaten stewed or steamed. 
Vaccinium corymbosum, tall blueberry. 
Vaccinium vacillans, low blueberry. 
In jellies, pies, and preserves, 
Viburnum Lentago, sheep-berry. 
Viburnum prunifolium, black haw. 
Viburnum rufiduliwm, southern black haw. 
Eaten raw. 
Vitis aestivalis, summer grape. 
Vitis cinerea, downy grape. 
Vitis cordifolia, frost grape. 
Vitis rupestris, sugar grape. 
Vitis vulpina, riverside grape. 
The grapes are used in the making of jelly and wine. 
Zizania aquatica, wild rice. 
One of the stable foods of the Indians, used in the same way as 
the cultivated rice. 
NUTS USED 
Carya alba, mocker nut. 
Carya glabra, pignut. 
Carya illinoensis, pecan. 
Carya laciniosa, big sheilbark hickory. 
Carya microcarpa, shel’-fruited hickory. 
Carya ovata, shellbark hickory. 
Corylus americana, hazel. 
Juglans cinerea, butternut. 
Juglans nigra, black walnut. 
The kernels of the above nuts are used for many purposes, both 
raw and in baking. 
