IROQUOIS USES OF MAIZE 



93 



Wild pea 

 Berry sprouts 



Sumac sprouts 

 Wild asparagus 

 Sorrel 



Yellowdock^ 

 Mustard 



Dandelion 

 Pokeberry plant- 

 Milkweed 

 Cowslips 

 Pigweed 



Burdock 



XIII LEAF AND STALK FOODS.* 



Lathyrus maritimus awendo'ge'a osai"da' 

 wase''oik'da' (= new 



sprouts) 



Rhus glabra o'tgo"da' 



Asparagus officinalis deo'dai'ho 

 O.valis (var. sp.) deyu"yu'djis (= sour) 



Rumex crispus iye't (=she stands) 



Brassica (var. sp.) djitgwa'a niayawe n o"da 



(= yellow blossom) 



Taraxacum officinale odjissho n da' (=yellow star) 

 Phytolacca dccandra o"shea one"'ta' (= crimson 



leaves) 

 onaqs'ka" 



gano n 'now's (=it wants) 

 gwis'gwis gane"das 



Asclcpisa syriaca 

 Caltha palustris 

 Chenopodium 



(var. sp.) 

 Arctium lappa 



ono n dowa'nes (= big comb) 



Berry and sumac sprouts newly grown and sorrel are eaten raw 

 and esteemed an excellent alterative. In the spring new stalks of 

 wild asparagus, peas, yellowdock, poke and milkweed are cooked as 

 greens. The plants must be young and tender and not more than 

 6 to, 10 inches high. All greens are supposed to be good for the 

 liver, for the blood and as a remedy for rheumatism. Young dande- 

 lions, cowslips and mustard were cut at the ground and boiled as 

 greens. Fat meat was generally cooked with greens. 



XIV FUNGI AND LICHENS 



Mushrooms 



Puffballs 



Lichens 



one n 'sa' 

 one n 'sa'wa'ne' 

 gustaot one"ta' 



Mushrooms, puff balls and other edible fungi were esteemed as 

 good materials for soup. The fungus is first peeled and then diced 

 and thrown in boiling water, seasoned with salt and grease. Some- 

 times bits of meat are added. The Iroquois like edible fungi quite 

 as well as meat. 



! Adair, p. 415. 

 2 Ibid. 412. 



