FOOD PRODUCTS OF THE NORTH AMERICAN INDIANS. 405 
larger game fails, with senses sharpened by hunger they snatch the 
smnallest and vilest animals and insects, or insipid and innutritious roots 
and grass. Nothing, however coarse and filthy, isrejected; thereis nothing 
that grows out of the ground or that creeps upon its surface which they 
will not devour, unless it is known to be poisonous. The Indian’s dwell- 
ing is sometimes a Wigwam; not unfrequently the hollow of a tree or a 
eave in the rocks; even a pile of brush to the windward of his camp- 
fire is sometimes the only shelter of his family. It is thus evident that 
in his mode of foraging he resembles in his nature the more savage ani- 
mals which share the forests with him, and which frequently fall a prey 
to his ferocity, as he does sometimes to theirs. 
ROOTS AND TUBERS. 
Ground-nut, (Apios tuberosa.)—The tuber of this common plant, which 
grows on the banks of streams and in alluvial bottoms, is the true 
pomme de terre of the French, and the modo, or wild potato, of the 
Sioux Indians, and is extensively used as an article of diet. When 
properly boiled itis by no means unpalatable. It should not be con- 
founded with the ground-nut of the South. 
Dill, (Anethum graveolens,) called by the Snakes and Shoshone Indians 
yampah .—This spindle-shaped root grows in low, timbered bottoms, and 
is esteemed as the best of its kind when used for food. It is analogous 
to the parsnip, and is an article of commerce among the Indians. "The 
seeds are used to flavor soup. 
Milkweed, (Asclepias tuberosa.)—The stem of es plant expands under 
ground into a tuber of considerable size, which is boiled for food. The 
flowers are odoriferous, and the Sioux of the Upper Platte River pre- 
pare from them a crude sugar by gathering them in the morning before 
the dew is evaporated. They also eat the young seed-pods of the plant, 
after boiling them with buffalo meat. Some of the Indians of Canada 
use the tender shoots of this species aS we use asparagus. 
California horse-chestnut, (Aisculus Californica.)—An ornamental 
dwarf tree, producing large quantities of fruit. To render the nuts edi- 
ble, after being pulverized, water is freely used to remove their disa- 
greeable, bitter ta ste, and they are then made into bread. The Indians 
of California use this food in large quantities. 
American aloe, (Agave Americana. )—This plant is commonly called 
mescal, and forms one of the chief articles of food of the Indians of New 
Mexico, Arizona, and Sonora in Mexico. It grows upon the most barren 
mountains, and is taken for food when old enough, at any season of the 
year. It is in its prime, however, when about putting forth its flowering 
stem. ‘To prepare it for use, the leaves are cut off at the base, or crown, 
leaving a hard, white, bulbous mass, measuring one or two feet in cir- 
cumference, having a flavor like chestnuts, but somewhat peppery. Jt 
cannot be eaten in its fresh state, but must becooked. For this purpose 
the Indians dig a hole or pit ten to twelve feet in diameter and three 
feet deep, lined with stones, upon which a fire is made and the stones 
thoroughly heated. The fire being removed, a layer of damp grass is 
placed on the rocks; then the bulbs, which are covered with the tender 
inside leaves taken from the crowns; a layer of grass is placed over 
these, and over all a thick coating of earth. After three days the con- 
tents of the pit are found to be thoroughly baked, and converted to a 
sweet, juicy article of food, a favorite for use in camp, of a brown 
color, and resembling pears in taste. It is used as an article of com- 
merce, and when the writer was at Camp Grant, Arizona, the Apaches 
