FOOD PRODUCTS OF THE NORTH AMERICAN INDIANS, 419 
SEEDS. 
Mith vetch, (Astragalus.)—A genus of leguminous plants. several species 
of which are used as food by the Indians of the Western Territories, and 
are commonly called Indian pea, pop-pea, ground plum, or rattle-box 
weed. The pods adhere to the wool of sheep, and become objection- 
able to the farmer. ‘The pea divested of the hull is boiled for food. 
Lamb’s quarter, (Chenopodium aibwm.)—The young tender plants are 
collected by the Navajoes, the Pueblo Indians of New Mexico, all the 
tribes of Arizona, the Diggers of California, and the Utahs, and 
boiled as herbs alone, or with other food. Large quantities also are 
eaten in the raw state. The seeds of this plant are gathered by many 
tribes, ground into flour after drying, and made into bread or mush. 
They are very small, of a gray color, and not unpleasant when 
‘eaten raw. The peculiar color of the. flour imparts to the bread 
a very dirty look, and when baked in ashes it is not improved in 
appearance. It resembles buckwheat in color and taste, and is regarded 
as equally nutritious. The plant abounds in the Navajo country. 
Ericoma cuspidata.—This is a singular species of grass, which is found 
growing wild in moist, sandy spots in Nevada, Arizona, and New 
Mexico, and produces a small, black, nutritious seed, which is ground 
into flour and made into bread. It is held in high estimation by 
the Zuni Indians of New Mexico, who, when their farm crops fail, 
become wandering hunters after the seeds of this grass, which is 
. abundant in their country. Parties are sometimes seen ten miles from 
their villages, on foot, carrying enormous loads for winter provision. 
Panic grass, (Panicum.)—It grows on the bars and moist sides of the 
Colorado River, in Arizona. After the June rise in the river has 
subsided, the plant rapidly perfects its seeds, which the Indians collect 
with much care, cleaning them by means of the wind, and store them 
for winter use. After the seeds are ground into tlour, water is added, 
and the mass is kneaded into hard cakes, which, when dried in the sun, 
are ready for use. Gruel and mush are likewise made of the flour. 
Sometimes the Indians plant this grass near their homes, to avoid the 
trouble of hunting it.. When the water has laid bare the river banks 
during the month of June, they scatter the seeds over the ground by 
blowing them from their mouths, and a crop is the result, which for 
them is equal to wheat. 
- Wild oat, (Avena fatua.)—Indigenous oats of California. This plant 
covers hundreds of thousands of acres of hill and plain, from Upper 
Sacramento to San Diego, and the mountain sides east and west, as 
also the San Joaquin plains and mountains of California. The Indians 
gather this grain and use it as wheat or any other seed. Some of the 
early travelers call this plant pin grass. ' 
Sunflower, (Helianthus..—From one or several species of the dwarf 
sunflower of the West, which grows on river bottoms and rich, 
moist spots on the prairies, the seeds are often gathered. Being very 
sweet and oily, they are eaten raw, or pounded up with other sub- 
stances, made into flat cakes and dried in the sun, in which form they 
appear to be very palatable to the Indians, 
Bur clover, (Medicago lupulina.)—This common plant of Southern Cal- 
ifornia produces abuudance of seeds, which are much relished by the 
Indians and by cattle. It bears a small kidney-shaped pod, containing a 
single bean. - 
Indian corn, (Zea mays.)—If the ancient use of this plant as food by 
Indians needs verification, evidence is now accessible both from North 
