100 



NEW YORK STATE MUSEUM 



Nut 



Husk or shucks 



Shells 



I shuck them 



Meats 



Burs 



I crack nuts 



Pitted nut stone 



Stone hammer 



Entire outfit for cracking 



Nut meal 



Nut oil 



Nut milk 



It is cracked 



Rancid meats 



Good meats 



*Ripe meats 



Ripe (on tree) 



Ripe (on ground) 



It is not ripe 



Nut time 



Roasted chestnut 



Boiled 



Entire nut meat 



I gather nuts 



They are gathering 



Terminology 



onio"gwa' 

 goktdo"'tso n 

 oktda" 

 o'gekdo n tci' 

 onia" 

 osi'ga' 



degadenut'dyak 

 dyiodeda'kwe 11 

 ye n ye n 'dakwa' 



nuts ge'ondeniya"dakta' 

 omV'degai'to"' 

 onia"deyo n no n go 

 onia''ono n "gwa < 

 deganyo'Mya'go" 

 oniat'ga' 

 onye'iu' 

 onie"stai* 

 o'wadawis'a' 

 odawis'sa n o n 

 doodawis'sa'o 11 

 o'wadawis'aho n< 

 wade'nyistdondiik 

 ganie"stok 

 2 deyut'hage n/ o n 

 ogeniogwe'oek 

 hadinio'gwe'oek 



Fresh nut meats were crushed in wooden bowls. The crushed 

 meats were then thrown into a kettle of boiling water and the oil 

 skimmed off. This oil was kept as a delicacy to be used with corn 

 bread and puddings. Hickory and butternut oil was regarded 

 especially palatable, the former being used for feeding infants. 

 After the -nut meats and oil were skimmed out the liquid was used 

 as a drink. The crushed meats were often mixed with corn pudding 

 or bread. 



Chestnuts were boiled and the mealy interior used for puddings 

 or the dried meats were pounded into a flour and mixed with bread 

 rneal to give the bread flavor. 



1 Means also boiled chestnut meats. 



2 Means Spreads its legs. 



