TREES 



ground into a flour or meal. If possible, the 

 meal was put in a sand hollow, and covered with 

 twigs of Douglas Fir, Cedar or White Fir to break 

 the force of the water poured over to leach the 

 meal (a sieve could be used in place of sand). This 

 was done about ten times. To remove the meal, 

 the hand was pressed on it and the adhering meal <^'^~Bl3ck Oak"^ t'A 

 put in a basket. Any sand that was in the meal was washed out by 

 pouring water through the basket. Hot stones were used in cook- 

 ing meal. Often meal was leached through cedar twigs for flavor. 



Soup, bread and a pudding were made from the meal or flour. 

 One kind of bread was made by wrapping the dough in fern leaves 

 and baking in hot ashes. Leavened bread was made from the Wa- 

 ter Oak (Quercus nigra) of eastern Texas and many southeastern 

 states. A small amount of ashes was added to the dough, which 

 made the bread rise. It was baked in an earth oven. 



Sometimes acorn meal was allowed to accumulate a mold. The 

 mold was scraped off, kept in a damp place, and used to heal boils, 

 sores and other inflamations. 



T-11. CALIFORNIA BAY 

 TREE, OREGON MYRTLE or 

 CALIFORNIA LAUREL, Um- 

 bellularia californicao Laurel 

 Fam. 50'-100' high tree, with 

 dark green leaves that have a 

 strong, pungent odor when 

 crushed; small greenish-yel- 

 low flowersinclustersof 6-10; 

 solitary fruits turn dark pur- 

 ple. Shaded areas. 



The wood is yellow-brown, 

 takes a high polish, and is used 

 for furniture, boat building, etc. 

 Indians wore a leaf under their 

 hats to cure a headache. The 

 fruit was roasted and eaten. 



Crushed leaves, when held 

 near the nose, will produce se- 

 vere headache or sneezing. 

 Both leaves and seeds contain an oil reputed to have anesthetic 



Ore. 

 Calif. 



