IROQUOIS USES OF MAIZE IO7 



even in a small quantity and yet there seems to be good historical 1 

 evidence of the use of the root as food, not only by Indians but by 

 white men as well. Harris has made a special study of this root 

 .and embodied a most interesting account of it in the Proceedings of 

 the Rochester Academy, volume I. 



To prepare the roots they were sliced and dried and pulverized. 

 Harris by inquiries among the old residents of the Genesee valley, 

 found that the pioneers of that region had used the powdered roots 

 of the A f*u m t r i p h y 1 1 u m as a substitute for flour and that 

 they had obtained the receipt from the Seneca. 2 



\Yild onions and leeks though often eaten raw with meat were a 

 favorite substance for making soups. The onions were boiled and 

 seasoned with oil. The writer was unable to find that onions were 

 used as a flavoring for other soups or foods. The Iroquois seemed 

 to like their onions in an unadulterated form. 



The Iroquois have about forgotten the ancient use of yellow pond 

 lily roots but a few old people were able to describe their use as 

 food. The tuberous roots were gathered in the fall by dreading them 

 out with the toes and then scooping them up. When it is realized 

 that the roots generally grew in 5 or 6 feet of water the difficulty 

 of procuring them may be realized. A few Indians filched them 

 from muskrat houses 3 but for superstitious reasons the practice never 

 became general. Water animals were considered powerful magic 

 agents and were thought to visit frightful vengeance when outraged. 

 They might be killed for their meat or pelts but never robbed of 

 their roots without special ceremonies. 



1 " Cos-cus-haw groweth in very muddy pools and moist ground. The 

 juice is poison, and therefore heed must be taken before anything be made 

 therewithal; either the roots must first be sliced and dried and then being 

 pounded into a flour, will make good bread; or else while they are green 

 they are to be pared, cut in pieces and stamped [pounded] ; loaves of the 

 same to be laid near or over the fire until sour, and then being well pounded 

 again, bread or spoonmeat, very good in taste and very wholesome, may be 

 made thereof." Thomas Hariot, Virginia 1585. 



"The chief food they have for food is called loc-ka-whough. It grows 

 in the marshes . . . and is much of the greatness and taste of potatoes 

 . . . Raw it is no better than poison, and being roasted, except it be 

 tender and the heat abated, mixed with sorrel or meal, it will prick and 

 torment the throat extremely; yet in summer they use this ordinarily for 

 bread." Smith. Virginia. 1606. See Harris. Root Foods. Rochester Acad. 

 Proc. i:ni et seq. Cf. also Carver's Travels; Kalm, see Pinkerton. Voy- 

 ages, 13:534. 



2 Harris. Root Foods. Roch. Acad. Proc. Rochester, 1891. 1:113. 



3 Harris, page 115, says it was the usual custom when hunting the little 

 animals (muskrats) to search their houses for roots. This was probably the 

 case only when the muskrats were killed. 



