IROQUOIS USES OF MAIZE 



95 



Cherry, wild 

 Cherry, choke 



Peach 1 



Plum 



Grapes 



Pawpaw 



Pear 1 



Quince 1 ^ 



Mandrake 



Primus (var. sp.) 

 Primus virginiana 



Primus per sic o 

 Prunus americana 

 Vitis (var. sp.) 

 Asimina triloba 

 Pyms (var. sp.) 

 Cydonia vulgaris 

 Podophyllum 



peltatitm 



Terminology 



Tree 



Fruit skin 



Fruit seeds or pits 



Core 



Stem (also tree trunk) 



Cluster 



oya'gane gowa 

 gane', or dyagyonya'- 



tas 



gai'dae' odji'ya' 

 ga'e' 



oniung'wisa' 

 hadi'ot 

 odji'djo'gwa 

 odji'ju oya"dji 

 oda^onosha' 



ge'it 



oa'wista' 



oska"e n 



oa"da' 



oonda' 



wa'gwais'hiinion 



Apples were generally eaten raw but they were often boiled entire 

 or cut up for sauce. The favorite way, however, was to bake them 

 in ashes. The camp fire was brushed aside and the apples laid on 

 a layer of hot gray ashes, covered with the same material, the hot 

 embers raked over these and the fire rebuilt. Baked apples are 

 called wada'gonduk and the boiled sauce ganyaoya' odji'skwa. The 

 latter was eaten with roasted meats or bread. 



Apples were stored in bark barrels and buried in winter pits with 

 other vegetables. Apples were cut up in thin slices, strung on twine 

 and dried. Even now it is a common thing to see apples strung up 

 over the stove or hung on a pole at the top of the room in the houses 

 of the more primitive Iroquois. 



Cherries were dried for winter use and pulverized in a mortar 

 and mixed with dried meat flour for soup. 



Small fruits. Of the smaller fruits and berries the list which 

 follows includes those most commonly used : 



Blackberries 

 Black raspberries 

 Red raspberries 



Rubus (var. sp.) 

 R. occidentals 

 R. strigosus 



otga'asha' 



ton'daktho' 



dagwa/'danne' 



1 Postcolumbian. 



