408 AGRICULTURAL REPORT. 
J 
cansed by being laid on sticks stretched over the tent fires, for the pur- 
pose of smoke-drying or baking the bread. When broken up the bread 
has a coarse granulated appearance, especially when not ground very 
ja, and is very insipid. 
Prairie potato or bread root, (Psoralea esculenta, Fig. 4, Plate 1.)— 
Tt ‘is aiso called Indian turnip, pomme de prairie of the French, and 
tip-sin-nah of the Sioux, who use this root very extensively. It is gen- 
rally the size of a hen’s egg, of a regular ovoid shape, with a thick, 
leathery envelope, easily separated from its smooth internal parts, which 
become friable when dry, and are readily pulverized, affording a light, 
starchy flour. It is of a sweetish turnip-like taste, is often cut in thin 
slices and dried for winter use, and is very palatable, however prepared. 
The Indians of Kansas and Nebraska consider this rootan especial lux- 
ury. ‘The Indians of the St. Croix River offer these roots as a peace- 
offering to the Great Spirit. 
Brake or bracken (Pteris aquilina.)—The root of this species of fern is 
eaten by several of the nortbern tribes of Indians. It is about the size 
of a man’s finger, externally black, and rather rough, and easily sepa- 
rated from the heart, which is white. After being roasted it resembles, 
both in appearance and flavor, the dough of wheat. It has a pungency 
which is disagreeable to the whites, but by the aborigines is much rel- 
ished, and it proves to be nutritious. 
Cattail flag, (Scirpus lacustris.)—The root of this plant is much eaten 
by the Indians of the Upper Missouri. In California it is called tule 
root, and is a great favorite, whether raw, or pounded and made into 
bread. The flour is white, sweet, and very nutritious. The roots are 
sometimes bruised, mixed with water, and boiled, when a good sirup is 
produced. The Cocopah Indians, of Arizona, before starting on a 
journey procure some of these roots to chew as a preventive of thirst, 
and at the same time to afford them nourishment. The roots resemble 
artichokes, but are much longer. 
Arrowhead, (Sagittaria variabilis.)—Sometimes called swan or swamp 
potato. The Chippewa name for it is wab-es-i-pinig. It grows inmuddy 
margins of northwestern lakes and rivers, and its tubereus roots furnish 
an important article of food. Aquatic birds are fond of them, and 
resort to favorite spots in spring to feast upon them, when the In- 
dians slay the birds for their own feasts. The tubers are generally as 
large as hens’ eggs, and are greatly relished when raw, but have ea bitter 
milky juice not ‘agreeable to civilized man. ‘This is destroyed in boil- 
ing, however, and the roots are rendered sweet and palatable. They 
are considered excellent when cooked with meat, either salt or fresh. 
To collect the roots the Indians wade into the water and loosen them 
with their feet, when they float up and are gathered. They are of an 
oblong shape, in color whitish-yellow, banded with four black rings. 
The plant is also common in the Atlantic States. 
Kamass root, or wild hyacinth, (Camassia esculenta, Fig. 1, Plate 1.)— 
This root resembles an onion in shape and a hickory-nut in size. It bears 
a pretty blue flower, and grows on rocky hills. The root is dug in June 
and July. When eaten raw the taste is pleasant and mucilaginous ; 
when boiled it somewhat resembles that of the common potato. The 
Indian mode of preparing it for future use is to dig a pit, line it with 
rocks, upon which a fire is made, and, when heated sufficiently, the 
heated stones are swept clean and the roots are heaped upon them ; 
grass or twigs are next laid over the pile, and, finally, a covering of 
earth. After several days the pit is uncovered, when the white roots are 
found to be converted into a thoroughly cooked, dark-brown, homoge- 
