THE ACORN AS HUMAN FOOD 



the Kellogg or California Black oak (Quercus Cali- 

 fornica, [Torr.] Cooper), the Coast Live oak (Q. 

 agrifolia, Nee), the Valparaiso or Canyon Live oak 

 (Q. chrysolepis, Lieb), and the colossal Valley White 

 oak (Q. lobata, Nee). An analysis of acorn meal 

 made from the last named species is quoted by 

 Chesnut as showing in percentage 5.7 protein, 18.6 

 fat, 65 carbohydrates (starch, sugar, etc.). Though 

 the Californians are regarded as among the lowest 

 of our North American aborigines in native culture, 

 their self -devised treatment of the acorn to make of 

 it a wholesome food staple is entitled to the greatest 

 respect. Stephen Powers, in his classic work on the 

 Tribes of California, finds in one use of acorn mush 

 ai> aboriginal discovery of the principle of the Prus- 

 sian pea-sausage ; and quotes the practice of a central 

 California tribe, who, upon starting a journey, would 

 pack in their burden baskets a quantity of the 

 mush. When stopping for refreshment, it was only 

 necessary to dilute a portion of this with water and 

 dinner was ready. A squaw, the traditional burden- 

 bearer, could carry thirty pounds, enough to last 

 two persons perhaps a fortnight. Naturally so im- 

 portant an element as the acorn in the tribal life 

 became associated with religious ceremonial as well 

 as incorporated in native poetry; and the approach 



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