FOOD PRODUCTS OF THE NORTH AMERICAN INDIANS. 409 
neous mass, of about the consistency of softened glue, and as sweet as 
molasses. Cooked in this manner, the roots are often made into large 
cakes, by mashing and pressing them together, and, when slightly dried 
in the sun, they become rather pliable and tough, and look like plugs 
of black navy tobacco. Its color does not recommend it to the taste, 
but it is sweet, mucilaginous, and as agreeable as the fresh root, ex- 
cepting a slight smoky flavor acquired in baking. In this pressed form it 
keeps softer than in the raw state or when simply cooked, and may be kept 
for a year or more. The roots, when boiled in water, yield a very good 
molasses, which is much prized, and is used on important festival occa- 
sions by various tribes. The Indians of Cape Flattery, the Nez Perces 
of Idaho, and those of Pitt River, California, are the greatest consumers 
of this article of diet, under the name of kamass root. 
Scorzonella ptilophora.—The root of this plant is small, succulent, 
and almost transparent, full of a bitterish, milky juice, and is eaten raw 
by the Nez Perces Indians. 
Potato, (Solanum Fendleri, Plate 2)—Supposed to be the original 
of the cultivated potato. The writer found this plant growing in great 
abundance in that portion of northern New Mexico lying between Fort 
Wingate and Fort Defiance. The Navajo Indians inhabit this section, 
and this native potato forms one of their chief articles of diet in win- 
ter. The women dig the roots with whatever implemeuts they can get, 
often using a strong, smooth piece of wood with a wedge-shaped end. 
The plant grows on low, rich spots, and by spring the earth is torn 
up in every conceivable direction in the search for potatoes. The 
tubers are quite small, one half to three-quarters of an inch in diameter, of 
good taste, and somewhat like a boiled chestnut. The Navajo Indians 
consume so large quantities at one time as to cause griping pains, and 
as a remedy take at the same meal a quantity of earthy matter contain-. 
ing magnesia, which relieves the stomach. 
In 1869 a quantity of the bulbs was received by the Department of 
Agriculture, from New Mexico, and distributed to various parts of the 
continent. A few, planted in this vicinity, have largely increased in 
size. 
Wild valerian, ( Valeriana edulis,) called kooyah or tobacco-root by the 
Indians of the Northwest, and raceme de tabac by the French trap- 
pers. The root of this plant is remarkable for a very unpleasant taste 
and odor, which resemble those of chewing-tobacco. When first taken 
from the ground the root is very repulsive, and it must have been under 
the compulsion of severe hunger that the Indians discovered its edible 
qualities. In its fresh state it has poisonous properties, which are de- 
stroyed by baking the root in the ground for two days, when it is trans- 
formed into a nutritious and palatable article of food. The stench of this 
root is much more offensive when fresh, especially if made into bread or ° 
cookedin soup. The Indians of the North and Northwest are fond of it. 
DRIED FRUITS AND NOTS. 
Acorns.— Quercus agrifolia, Q. Hmoryi, Q. oblongifolia, Q. lobata, and 
(). Hindsii, are the principal large oaks which aftord food for Indians, 
who eat,their acorns raw, or roasted like pop-corn. When bread is to 
be made of them the acorns are ground raw or parched to suit the taste, 
and the flour is mixed with water and dried in the sun or baked in ashes. 
The bread tastes and looks like coarse black clay which has been sun- 
dried. Some tribes gather great quantities of acorns for winter use, 
especially the Diggers, who store them in round wicker baskets, holding 
