EDIBLE TUBERS, BULBS OR ROOTS 



like foliage arises in a clump from the crown (at 

 the ground level) of a thick, subterranean stem which 

 is exceedingly rich in starch. A nutritious flour 

 made from the stem- and root-content of Zamia has 

 had some vogue in the shops under the name of 

 Florida Arro^vroot. It has long been a staple article 

 of diet with the Seminole Indians, and the plant has 

 even found its w^ay into the literature of juvenile 

 adventure, as readers of boy romances may recall. 



Similar in name to Coontie — indeed, probably the 

 same name applied to a diiferent food — is Conte or 

 Contee, mentioned by William Bartram ^ as served 

 to him by the Seminoles, and prepared from the 

 starchy, tuberous roots of the China-brier {Smilax 

 Pseudo-China, L.). This dish was made by chopping 

 up the root, pounding the pieces thoroughly in a 

 mortar, then mixing wdth w^ater and straining 

 through a sort of basket filter. The sediment w^as 

 dried and appeared as a fine, reddish meal. A small 

 quantity of this mixed with w^arm w^ater and honey, 

 says Bartram, ^^w^hen cool, becomes a beautiful, 

 delicious jelly, very nourishing and wholesome. 

 They also mix it wdth fine corn flour, w^hicli, being 

 fried in fresh bear's grease, makes very good hot 



2 "Travels throiijjh Xortli and South Carolina, Georgia, East and 

 West Florida, etc.," 177.3, Chap. VII. 



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