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is taken off, in appearance resembles both the oat and a kernel of smut 

 rye ; it is larger than the former, but not as large as the latter usually 

 grows. In color, it is almost a transparent green. 



The method which the Indians take to gather it, and prepare it for 

 food, is as follows : A short time before it is fully ripe, two squaws will go 

 amongst it with a canoe, and gather a handful of the straws together, tie 

 them so, and then break down the heads and leave them hanging till it is 

 dry enough to thresh. They have a double object in thus tying the straws 

 together : one is to prevent the waving of the heads together by the action 

 of the wind, and thus threshing out the grain, and the other to prevent 

 the straws from settling down into the water when they have become fully 

 ■ ripe. After it has remained tied in this way for about two weeks, and 

 become fully ripe, and dry enough to thresh, the two squaws again start 

 with their canoe, one of them armed with a crooked stick about three 

 feet long, and the other with a paddle to steer or propel the canoe. Ar- 

 rived at the rice field, the one with the stick seizes the clusters of heads, 

 and bendinsr them over into the canoe, strikes them two or three blows 

 with the stick, and in this way threshes out the grain. In this manner 

 they will gather several bushels in a day. It is then taken to where the 

 lodge is for the time being, and kiln-dried thoroughly, (usually enough 

 to cook it, ) after which it is emptied into skins, and undergoes a process 

 of beating with sticks, to take off the husks, when it is fit for use. It 

 then enters into, and becomes a part of all, or nearly all, their cookery, 

 In spring, when sugar-making commences, and the Indians are about to 

 start on their spring hunt, they take a quantity, and mix some grained 

 sugar with it to carry with them as their principal supply of food. They 

 then eat it without any further cooking. I have used it, and consider 

 it far preferable to the Southern rice for soups, or boiled to eat with 

 molasses or butter. ' 



Whether it would improve by cultivation, I am not able to say, but 

 think not. I am now, and have long been of the opinion, that the culti- 

 vation of it might be made very profitable, by having dams, so as to flow 

 the land at pleasure. When the Indians wish it to grow in some favor- 

 able place, they gather some of it when it is fully ripe, and scatter it in 

 the water, when it grows without any farther trouble on the part of the 

 rude airriculturist. 



It is usually worth two dollars per bushel. I have none now by me, 

 but will endeavor to get some and forward to you soon. I can get none 



