noted for their sweetness, but were smaller than those found 
elsewhere (RS). 
Camas bulbs were typically baked in a fire pit, which measured 
approximately one and one half feet deep by several feet wide. 
Rocks were placed on the burning wood, and after becoming 
thoroughly heated, were in turn covered by layers of various types 
of leafy vegetation, including ferns, grass, birch (Bertu/a) branches 
with leaves intact, geranium (Geranium) tops, skunk cabbage 
(Lysichitum americanum Hulten & St. John) leaves, lupine 
(Lupinus), black tree lichen (A/ectoria), willow (Salix), and bark 
from various kinds of trees. Cloth, canvas or burlap bags have 
been used in recent times in place of natural vegetation. If the 
vegetation was not moist, then water was poured on the leaves to 
produce a steam. This can also be done by pouring water downa 
hole made by leaving a stick in the pit and then removing it after 
the dirt had been spread on top. A fire was kindled on top of the 
dirt, and in one to three days the camas was ready to eat (AP, JP, 
RS, AV, CW). 
The cooked camas, dark in color and sweet in taste, could be 
eaten immediately, dried and stored for future use, ground up 
with a stone pestle, or more recently ground with a meat grinder 
and made into small cakes. Flour, cream and sugar in recent times 
have been added (AP, JP, RS, AV, CW). Another dish was made 
by boiling camas down to make a syrup to which was added flour, 
or a sweet tasting beverage (RS). 
Many researchers have speculated that a chemical change takes 
place during the cooking process of camas. Chestnut (1902) 
reported “while raw, the substance of the bulbs is crisp, white and 
very mucilaginous, but almost tasteless; when cooked, however, 
they are remarkably sweet, the long baking having evidently 
converted the mucilaginous substance into sugar.” Konlande and 
Robinson (1972) did chemical analyses of the bulbs before and 
after cooking. Raw camas was found to contain 0.5— 1.1% reduc- 
ing sugar, while cooked camas was found to have 42.9% reducing 
sugar on a dry-weight basis. 
Erythronium grandiflorum Pursh — (Glacier lily) 
maxe’e (PB, JP) 
212 
